Teriyaki Chicken Bowl


I know we’re all working on our “new year new you” journey! Which is fine and encouraging but I want you to know that you can change your diet, lifestyle, career at anytime. You don’t have to wait for the clock to strike midnight to start making changes.

With that being said here’s a teriyaki chicken bowl recipe to add to your meal plan and it’s perfect for meal prep. You can swap out that white rice for brown rice, quinoa or riced cauliflower!

Veggies ingredients:

2 cup of coarsely chopped colored peppers & zucchini

1/2 cup medium coarsely chopped onions

Olive oil

Your favorite veggies spices

2-3 cups of rice or other substitute mentioned above. Follow the provided instructions for rice etc.

Coat a large pan with olive oil and sautée the veggies and onion in a large pan. Add spices and cook uncovered for about 10 minutes being sure to toss your veggies every so often. Once your veggies are done set aside and remove from heat. You’re going use the same pan to prepare the chicken.

Chicken ingredients:

1/2 tsp of salt and pepper or to taste (you don’t need to add a lot of seasoning because there’s plenty of flavor in the sauce).

8 boneless skinless chicken thighs.

1 cup of vegetable oil or your preferred oil.

Pour oil in pan. Season chicken and pan sear each side for 10 minutes on medium to high heat until it’s nice and brown.

Teriyaki Sauce Ingredients:

1 cup of water

1 tsp fresh ginger

2-3 garlic cloves

1/4 cup brown sugar

1/3 honey

1/2 cup soy sauce

1 tbsp of corn starch

1/2 tsp garlic & onion powder, and pepper. A dare you to add a few red peppers flakes!

Small pot

Mix all over your wet ingredient first including including the ginger and garlic. Add cornstarch after 2-3 minutes.Cook on medium heat -high for 5-7minutes while stirring occasionally. Reduce heat and pour over chicken and allow to to cook another 10 minutes on medium heat. You can cook longer to allow the sauce to thicken.

You can arrange your bowl however you prefer!


Until next time…

Mini Meatless Breakfast Caserole


You must try my mini meatless breakfast casserole. Perfect for breakfast or anytime of the day!

I had a chance to present my recipe to our local news outlet Show Me St. Louis! It was such an awesome experience!


I hope you guys enjoy it and share your favorite breakfast recipes!


1 mini loaf baking pan

Small frying pan


Small mixing bowl 

Medium sized wooden spoon

2-3 eggs 

1/2 cup of frozen shredded hash browns 

1/4 cup of fresh spinach

1/2 of chopped bell peppers

1/4 cup of chopped tomato’s

1/4 cup of chopped jalapeños (optional)

1/2 cup of Fiesta shredded cheese blend

Hot sauce (optional)

1 tablespoon on olive oil

1/2 tsp of salt or to taste


Scramble eggs with wisk in small mixing bowl and salt and pepper. Set eggs aside.

Coat small frying pan with olive oil.

Cook veggies except spinach in pan for 3-5 minutes on medium to high heat. 

Remove pan from heat.

Layer the mini loaf baking pan in this order:

Shredded hash browns

Cooked veggies 

1/2 of the cheese mixture 


Spinach and remaining cheese. 

Bake at 350 for 20-25 minutes or until it’s completed cooked through.

Serve with a little hot sauce or fresh fruit!

Until next time…

Quick 30 Minute Chili Recipe

It’s chili season. Well it’s always in season for me. I love beans and I love chili. Check out my simple but flavorful 30 minute chili recipe!

Lifestyle Of A Foodie airs Wednesday’s at 11 am & 4 pm cst on Tasteontv.com you can download the Taste on Tv app from the App Store or Roku device.

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Chicken Marsala

Ok today’s episode I decided to make chicken Marsala! Enjoy

Lifestyle Of A Foodie airs at 11am and 4 pm cst on Tasteontv.com. You can download the Taste on Tv app for you App Store or Roku device.

Until next time…

Chocolate Chip Peppermint Cookies

Check out my chocolate chip peppermint cookies receipe! No baking skills required!

Lifestyle Of A Foodie airs at 11am and 4 Pm cst on Taste On Tv. You can download the app from your App Store or your Roku device!

Until next time…