Tuna Pasta with Cilantro


4 5oz canned chunk tuna

2 Roma tomatoes chopped

1 cup large black olives halved

1/2 cup onions chopped

1/2 cup yellow bell pepper sliced

1/2 cup matchstick carrots

1/2 cup olive oil for marinating

1 cup cilantro chopped

Lemon pepper seasoning

1 cup lemon juice

1/2 cup capers

Sea salt

Black pepper

Garlic powder

16 oz spaghetti noodles

Drain tuna and put in a mixing bowl. Pour in olive oil and season fish with salt, pepper, garlic powder and lemon pepper seasoning. Put it in the fridge to marinate at least 30 minutes.

Lightly saute carrots and bell pepper. Allow them to cool down then combine with other vegetables. Place in fridge.

Boil the spaghetti noodles, rinse and allow them to cool down. Finally combine tuna, vegetables, fresh cilantro and noodles in a large bowl. Toss with capers, more olive oil, salt, lemon juice and pepper.

BBC…Better Baked Chicken Part 2


3lbs+ chicken leg quarters skin on

1/2 bundle of cilantro chopped

3 tablespoons olive oil

1/2 cup lemon juice

Rick Hot & Spicy All Purpose Seasoning (Cajun)

sea salt

black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

3/4 cup of cherry tomatoes halved

Preheat oven 375 degrees.

In a small bowl mix together olive oil, lemon juice, All-purpose seasoning, garlic powder, cilantro and onion powder. Pour on top and bottom of chicken. Then season both sides with salt and pepper.

Bake for 45-50 minutes until no longer pink inside.

My Recharge meal is Chicken Livers! 😭

Now my hobby of hiking can be very strenuous. Yesterday I left later than I was supposed to because my son Troy was super distracting with his jokes. I didn’t get to the trail until like 10:30 and by then it was nuclear winter hot. Like in the 90s strong. I did a 3 mile hike and after I made it home I was drained. I could feel my body screaming to me “I NEED NUTRIENTS NOW!!! I was laid up weak and was brainstorming what do I need to feed myself? What is the most nutritionally dense food so I can recharge my body? Then it came to me… chicken livers!

Lol… now chicken livers are an acquired taste. People are never on the fence about them. It’s pretty much love or hate. Cut and dry. I love them personally and they are so good for you. I provided a link to show what I mean when I say they are a nutritional powerhouse!!!


With that said I didn’t deep fry them this time. Let’s Go!


1 lb of chicken livers

1 cup of cilantro chopped

1 small container of mushrooms

1/2 red bell pepper sliced

1 onion chopped

juice from 1 lime

3 cloves of garlic chopped

1/2 can of chicken broth

1 teaspoon of cumin

1 tablespoon of soy sauce

1 tablespoon of tumeric

1 tablespoon of grated ginger

steak seasoning

sea salt

2 tablespoons of butter

1 teaspoon of sugar

Rinse off the livers and make sure there is no gall bladder attached to them. It’s a green weird looking thing. If you see it cut it off and surrounding flesh thats appears green. If not it is going to taste horrible. Bile is inside of the gall bladder and tastes VERY bitter!

*FYI: If you have ever had a rough hangover and barfed until there is no end that vile taste is bile.

Season the liver with cumin, soy sauce, ginger, sugar, lime juice, tumeric, garlic and steak seasoning.

On medium heat with butter and a little sea salt, start your vegetables.

Then add the livers and the chicken broth. Stir and let simmer for 20 mins.

Add the cilantro. and stir. Give it about 5 more minutes. Once the livers are soft and can be split with just a spoon. Cut the larger ones in half for smaller bites.

Serve with Rice! Watch the magic of how your body loves all the nutrients. I literally felt revived. Energized!



Lemon Pepper Chicken


2 lbs of split chicken breasts

garlic powder

sea salt

1 lemon

black pepper

1/2 cup of chopped fresh cilantro

1/2 cup of olive oil

Goya Adobo All Purpose Seasoning

1/4 cup of Mirin (Japanese sweet rice wine)

Preheat oven 350 degrees. While it is heating up put all the chicken pieces in a large mixing bowl. Pour in olive oil and Mirin. Next roll a lemon back and forth on your counter applying pressure. This will make it easier to squeeze the most juice from it. Cut it in half and squeeze both halves all over the chicken and toss them with spatula. This is to make sure the chicken has been coated evenly. Then place chicken on a non-stick pan pour any left over juice over the meat. Season each side to taste with garlic, pepper, sea salt, and Adobo. I was very liberal with it. Lastly sprinkle the chopped cilantro over top the each chicken breast and garnish with the two halves of lemon.

I set my timer for 45 min to start. Keep in mind my chicken breasts were huge like OMG thick pieces! (Dang mutant chickens) After the 45 mins I checked it by cutting it with a knife and gave it 10 more mins and it was done. So you may have to adjust time based on if you have thinner/thicker pieces. It was moist, flavorful and best of all NOT overcooked!

**I say this cause no matter how good you season chicken breast if you overcook it and it’s dry everyone’s going to think it’s trash. Lmaooooooo sorry but it’s true…

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