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Spaghetti Squash with Soy-Sesame Honey Tofu

The weather is insanely nice today! I worked 8-3:30 but it was actually pretty fun and exciting because it was my store’s grand opening today (although it was open all through renovations, but still). So all kinds of extra little things were going on, like […]

Extreme Milkshakes (For My Birthday!)

It’s my birthday today! I’m 24 now! I decided since it’s my birthday I’d make my post a bit different today. I actually celebrated my birthday this past weekend instead of today, since I work today and I got the weekend off! I just wanted […]

Garlic-Turmeric Shrimp on Spinach-Parm Israeli Couscous

I feel like I don’t add enough supper recipes on here. I’m all about breakfast. I mean, can you blame me? It’s the first meal that greets you in your day, the main source of your energy, the meal that wakes you up and gives you that brain power you need. And also it usually contains the most delicious of things – like eggs and bacon and avocados and delicious fruit. Yummmmm. How can you not love breakfast? I really don’t understand those who skip breakfast and don’t eat it at all. You’re aliens. So I guess this recipe could technically be for all you aliens out there. Here’s a nice supper recipe to fill you up – the last but not least meal of your day. Well, if you make this recipe anyway, it certainly won’t be your least.

This is a great recipe for after a good workout! The healthy carbs and all the ingredients with tons of health benefits (turmeric, spinach etc) in this meal will replenish you and give you what your body needs after losing all those nutrients from your workout. But it’s also just a great meal for a pot-luck or dinner party! I didn’t really share when I made mine though. That’s the good thing about living with picky people – more for me 😉 but anyway – in the event you aren’t just cooking all for yourself like I usually do, feel free to double or triple my recipe! Actually, speaking of picky people, even my step-dad really liked this and ate my little amount of leftovers I had left in my bowl. He doesn’t like some of the healthy stuff I usually make, so even people slightly on the picky side seem to enjoy this meal as well! Just not when they’re as picky as my boyfriend Brett – he’s just a whole separate universe of picky. But I love this recipe because it’s a perfect mixture of creamy and smooth mixed with the sharp acidic flavor of the shrimp. I love mixing two opposite flavors like that. I always need balance. A recipe can’t be overly creamy, or overly bitter or overly sweet for me. Something has to even it out so I enjoy every bite without getting tired of it.

OH! I just realized I never really mentioned more about what happened with Brett and that job he applied for! In my Fourth Friday Favorites #4 post I mentioned that Brett applied for a job that has really good pay but that we hadn’t heard anything yet. Well they called him in and they started training! The job is at a Casino 15 minutes from where we live. He applied to be a dealer there (who do the poker games and whatnot). They get paid a good hourly rate and also get good tips on top of that, so he is very excited and I’m super proud of him! But training goes for 3 weeks, and then they have a test which they have to pass and do everything right or they can’t be hired. So I guess it’s still up in the air. But he’s going to practice non-stop and play with his cousin (who already works there) and work really hard to get it. And I have total faith in him 🙂

But back to this recipe – I loved coming up with the idea of this meal and cooking it. I love cooking with turmeric! This article literally says “turmeric may be the most effective nutritional supplement in existence”. It has major benefits for your body and brain. I mentioned back in my Chai-Spiced Steel-Cut Oats recipe that I wanted to incorporate more turmeric in my recipes because of all the health benefits it has! So I’m really excited to be bringing you this recipe. And you should be too! It’s SO yummy. I inhaled it. Let me know if you try it and if you like it! I’d love to hear about it! Feel free to upload photos of any recipes of mine you make and tag them #itscrunchthyme 🙂


Garlic-Turmeric Shrimp on Spinach-Parm Israeli Couscous

  • Prep Time: 5m
  • Cook Time: 15m
  • Total Time: 20m

Ingredients

For The Shrimp

  • 2 tbsp. olive oil
  • 1/2 clove garlic // minced
  • 1/2 c uncooked fresh or frozen shrimp // thawed & de-shelled
  • 1 tsp. grated turmeric
  • 1 tsp. freshly squeezed lime juice
  • Pinch of salt & pepper

For The Couscous

  • 1 c israeli couscous
  • 1/2 c parmesan cheese // finely grated (the kind that is almost a powder)
  • 1 c spinach leaves
  • 1 tbsp. chopped fresh parsley
  • 1 tsp. freshly squeezed lime juice

Directions

  1. Mix raw shrimp, turmeric, garlic, 1 tsp lime juice and salt & pepper in a dish and let sit while you prepare the rest.
  2. Mix raw shrimp, turmeric, garlic, 1 tsp lime juice and salt & pepper in a dish and let sit while you prepare the rest.
  3. In a medium pot, heat olive oil over medium heat. Pour in the couscous and stir.
  4. In a medium pot, heat olive oil over medium heat. Pour in the couscous and stir.
  5. Cook for 2 minutes, stirring continuously. Then add 2 cups of water and bring to a boil.
  6. Cook for 2 minutes, stirring continuously. Then add 2 cups of water and bring to a boil.
  7. Once boiling, decrease the heat to a simmer and cover. Cook for 8 minutes, stirring occasionally.
  8. Once boiling, decrease the heat to a simmer and cover. Cook for 8 minutes, stirring occasionally.
  9. While that's cooking, heat olive oil in a small pan over medium heat.
  10. While that's cooking, heat olive oil in a small pan over medium heat.
  11. Add your shrimp mixture and stir fry until cooked through (about 5-7 minutes).
  12. Add your shrimp mixture and stir fry until cooked through (about 5-7 minutes).
  13. Once your couscous has been cooking for 8 minutes, drain out the access liquid. Then return to the stove and add the spinach, parsley, parmesan, 1 tsp lime juice and salt & pepper. Continue cooking and stirring for another minute or so until all the spinach has wilted and cheese has melted.
  14. Once your couscous has been cooking for 8 minutes, drain out the access liquid. Then return to the stove and add the spinach, parsley, parmesan, 1 tsp lime juice and salt & pepper. Continue cooking and stirring for another minute or so until all the spinach has wilted and cheese has melted.
  15. Plate by scooping the Israeli couscous mixture on a plate and top with the shrimp. Enjoy!
  16. Plate by scooping the Israeli couscous mixture on a plate and top with the shrimp. Enjoy!

 

Creamy Coconut Lemon Sherbet with Oatmeal Date Cups

This recipe is a fun one, because you can also eat the thing it’s served in! These date cups are SO yummy, you could totally eat any kind of ice cream, sorbet or sherbet in them! They kind of double as an energy bar (but […]

Tomato, Feta, Quinoa & Egg Skillet

It’s my birthday in less than 2 weeks! It’s starting to get really nice out lately so I’ll probably do something outside! I always make lots of yummy food too, even if it’s just for me, haha! I’m not a fan of cake so I […]

Dragonfruit Salad Bowls with Coconut Cream & Honey

I am so excited about these salad bowls! They are SO simple and quick, and SO delicious! Not to mention how pretty these are! Just imagine enjoying them outside on the patio, or on a picnic! I enjoyed one of mine on my back step on a bright sunny day. I put the other one in a container in the fridge and had it the next morning with my breakfast! It was still great leftover, the only thing was the coconut cream was kind of hard from sitting in the fridge, instead of soft like whipped cream. But it still tasted great! Although if you’re serving them to others, I advise serving them immediately and not let the coconut harden in the fridge!

When you’re eating this you can’t help but feel like you’re somewhere tropical on a lovely vacation  – or maybe while you’re reading this, that’s exactly where you are! Or you live somewhere tropical. If so, lucky you! But for those of us who aren’t, we can pretend. But atleast you don’t have to pretend this salad is healthy and has all kinds of benefits! Dragonfruit is a great source of fiber and vitamin C! It’s also extremely low-calorie and is considered a highly nutrient-dense fruit.

Recipes like these feel so summery, and really get me in the mood for summertime! I’m so excited to get my roller-blades out of storage and start rollerblading again! If you’re looking for a new hobby or activity, or a way of staying active in the summer, I highly recommend rollerblading! Accoding to this article, rollerblading is as great as a cross training exercise. It’s equivalent to jogging in terms of health benefits and caloric consumption, reduction of body fat, and leg strength development. The calorie-burning benefits of roller skating add up quickly; you can burn between 300 and 600 calories if you skate for a full hour! I love rollerblading because it’s just as fun as it is good for you! I can’t wait to roller-blade this summer, and then go home and fill up on yummy dragonfruit salad bowls 🙂

What are your favorite summer hobbies? And what do you do to stay active? I find it’s the easiest to stay active when you do exercises or activities that are highly enjoyable! Sometimes I do at-home workouts, but I mostly do them for my own sanity because if I don’t do something active with my day my anxiety gets worse (I hate feeling like a lazy slob!). But otherwise my favorite things to do are the things that are a ton of fun. Let me know all the activities and exercises you do! I love hearing new tips and ideas! In the mean time, make yourself a dragonfruit bowl and have a lovely day 🙂


Dragonfruit Salad Bowls with Coconut Cream & Honey

  • Prep Time: 10m
  • Total Time: 10m
  • Serves: 2
  • Yield: 2 bowls

Ingredients

  • 1 dragonfruit
  • 1/4 c pomegranate seeds
  • 1/3 c chopped pineapple
  • 1/3 c coconut cream (from the top of a can of coconut milk)
  • 1 tbsp. honey

Directions

  1. Chop off the top of the dragonfruit, and some of the bottom.
  2. Cut straight down the middle and place them so that their middles are facing up and resemble the shape of bowls.
  3. Using a melon baller, create as many balls as you can from each half of dragonfruit. Scrape out any access dragonfruit and store for other recipes/uses.
  4. Mix the coconut cream well until there are no clumps. Spoon it into a baggie and cut a circle off the tip of the bag to create something like an icing bag.
  5. Start by placing about 3 or 4 dragonfruit balls at the bottom, add a few pieces of pineapple, then pipe dollops of coconut cream, sprinkle some pomegranate seeds and then drizzle with honey. Repeat layers until satisfied.
  6. Serve immediately or store in the fridge in an air-tight container. Enjoy!

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


 

Fourth Friday Favorites #4

It’s already my 4th fourth friday favorites! This month was full of ups and downs and big changes. But I feel like this month has really shown me who I am as an individual, brought me more confidence and taken me to a brand new […]

Grilled Chicken & Pineapple Burgers with Roasted Red Pepper Walnut Pesto and Collard Green Bun

Remember in my Blueberry Muffin Parfait Smoothie Jar and Lavender Coconut Cream Balls posts I mentioned the thing that happens where I live called Burger Love? For the whole month of april, a ton of restaurants all across the island (this year there’s 84) compete for who can make the […]

Dark Chocolate Treats

I didn’t post last thursday! My first time missing a posting day. It was bound to happen eventually. Life happens. But I’m back, and I have something super yummy for you all. It’s chocolate.

Everyone needs chocolate in their life. I’m no different.

The other day I saw these packaged chocolate treats at the grocery store, they looked delicious, but I thought – I could make those exact treats, but better, and for less money! The flavors available were almond and coconut. But I wanted to make all kinds of different ones and try them all and see what I liked!

I’m going to go through the steps I went through with you, and all the different flavor combinations I tried. I already had most of this stuff on hand, but you probably won’t have everything I used so I advise probably picking what you might think would be your favorite flavor combination and get ingredients to make a bunch of just those. Or take out anything in your cupboards you could possibly use and make a ton of different flavors like I did! It was a lot of fun coming up with all the different flavor ideas!

So let’s just get right into it –

All the ingredients I used:

  • Dark chocolate (85% bars, melted in the microwave in increments of 30sec, stirring inbetween)
  • Whole almonds
  • Hemp hearts
  • Goji berries
  • Misc. dried fruit pieces
  • Pumpkin seeds
  • Yogurt chips
  • Coconut chips
  • Cocoa powder (sifted through a fine sieve)
  • Matcha powder (sifted through a fine sieve)

Flavor combinations I tried:

  • Almonds & Cocoa powder
  • Coconut chips & Matcha powder
  • Yogurt chips & Matcha powder (favorite!)
  • Coconut chips & Hemp hearts
  • Yogurt chips & Cocoa powder
  • Pumpkin seeds & Matcha powder
  • Dried fruit & Hemp hearts
  • Goji berries, Pumpkin seeds & Hemp hearts (favorite!)
  • A bit of everything
  • Just one ingredient (ie: pumpkin seeds)

Directions:

  1. Melt chocolate in the microwave in increments of 30 seconds, stirring inbetween until fully melted.
  2. Line a cooking sheet or a plate with parchment paper.
  3. Scoop the melted chocolate into a baggy, and snip off a tiny piece of the corner (to make something similar to a piping bag).
  4. Make a small zigzag pattern, add some of your toppings of choice, and then make another zig zag pattern in the opposite way on top of the ingredients you just placed.
  5. Top with another ingredient (ie: sifted matcha or cocoa, or hemp hearts).
  6. Place in the freezer for 5-10 minutes, or the fridge for 15. Eat, or transfer to an air-tight container and store in the fridge. (If layering them on top of each other you might want to place small pieces of parchment paper inbetween them).
  7. Enjoy!

These are super easy, and super yummy! And not even that bad for you either, so you don’t have to feel bad for treating yourself once and a while 🙂


If you make these chocolates, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme

Vermicelli, Mushroom and Bean Sprout Soy Omelette

I’ve been on a serious asian-inspired recipe kick. I’ve made so many variations of ramen and noodle bowls the past few weeks. I guess I woke up the other day and decided I needed to incorporate that craving into breakfast. But it was seriously so […]


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