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ninety ten

life is 10 percent what happens to you & 90 percent how you react to it. I'm working on taking control of my own attitude, destiny and life. 25 years old & on a mission: clean living, balance, happiness, health & fitness in beautiful arizona.

food + recipes | truths | photos |

Posts tagged recipes

Jun 12 '13

Happy Wednesday! I wanted to follow up on my tilapia & veggies dinner with a post that gives more detail so you can whip this on your own!

Here’s what I used to make 2 servings:

To prepare a dish like this, I start by washing my veggies and cutting them up. You can use whatever vegetables you want - they will most likely taste great together. Meanwhile, I have a skillet on the stove with about 1/2 teaspoon of coconut oil getting hot. 

While I’m waiting on the oil to heat up, I marinated my tilapia fillets in a teriyaki sauce by letting them soak in a tupperware. I used gluten-free Annie Chung’s teriyaki marinade. - it has 25 calories, 5g carbs, 4gs sugar, 330 mg sodium & 1g protein per tablespoon. You don’t need more than 2 tablespoons for this entire dish. I also added a drop of rice wine vinegar to this marinade.

Back on the stove - once the coconut oil is completely liquified and hot, I add the veggies to the skillet and slowly cook them at a medium heat, using a wooden spoon to toss them. I added a light sprinkle of cayenne pepper and ground ginger. If you prefer super seasoned veggies, this won’t do it for you - add some marinade (very very light amount) to the skillet if you want more flavor.

Once the veggies are cooked, I set them aside. DO not cook them to the point that they are fully done, as the heat & steam will continue to cook them, so take them off heat when they are close but not yet there. We don’t want soggy veggies deprived of ALL of their nutrients, right?

Next, use the same skillet to cook the tilapia. I added a half teaspoon of coconut oil to the skillet and cook the tilapia for about 4.5 minutes, flip it, cook another 4.5 minutes and you’re done with you get that nice flakey white fish to look picture perfect.

I serve the veggies and tilapia on a bed of red cabbage - it’s a nice, fresh texture. I put a few slices of fresh radishes on top of all of it … it just makes for a colorful, fun and healthy dish with a variety of fresh veggies but it’s not necessary or culinarily cohesive by any means.

Tilapia is a great fish to cook with! It’s very inexpensive, I got both fillets for a total of $4.26 at Sprouts and the piece in the picture is only about 1/2 of a fillet. I didn’t go to the market looking  specifically for tilapia, I got it because the fillets were very fresh. The fish market is usually a gamble - you never know exactly what is available, go for whatever is freshest! 

I don’t usually follow recipes exactly as they are written verbatim, I make my own variations and learn by trial and error. I use recipes as inspiration and a guide for great meals. You should too! Go with your gut when you’re shopping - get fresh ingredients and you’re bound to make an amazing dish.

I love this recipe is because it (1) is very easy (2) is incredibly inexpensive (3) can be applied to virtually any protein or veggie interchangeably (4) can be customized by you by simply replacing the marinade with other seasonings and (5) it’s not too time consuming - it takes less than 25 minutes to prep + cook this.

LENGTHY post is lengthy because I don’t usually write out recipes…but I wanted to provide it since I had a few messages asking how. I hope this helps!

Happy Cooking!

Jan 27 '13


Round 2. 
Here is another set of healthy recipes. I got this from
You can find my first set of health Recipes HERE
You can find a bunch more recipes HERE
You can find a picture of a goat HERE



Main dish:








file under: for future reference

Sep 24 '12


Grilled Artichoke Pesto Zucchini Bites…RECIPE

Aug 26 '12


I just made the tastiest healthiest mini meal… BROCCOLI FRITTERS.

Here’s how ya do it.


  • 3 cups chopped broccoli (1/4 inch cubes, steamed till tender)
  • 1 egg (beaten)
  • 1/2 cup flour (I used bread crumbs as a substitute)
  • 1/3 cup parmasean cheese
  • 1 small clove garlic
  • 1/2 tsp salt
  • Pinch of red pepper flakes
  • 2 tbsp oil


  1. Prepare, combine, and lightly mash ingredients. (except the oil)
  2. Oil pan and put on moderate heat. (Flick with water to see if it’s ready… It’ll sizzle)
  3. Plop mixture into 3” rounds, lightly flatten with spatula
  4. Cook for 1-2 mins per side
  5. EAT!
Aug 20 '12

I haven’t really addressed this much but: I love frozen treats. My biggest guilty indulgences are usually frozen and let’s be real, it’s usually ice cream or froyo.

I’ve been on a baking spree to make some cupcakes for coworkers, which was really fun. Although, it certainly is a reminder of how many refined, white and nutrient void ingredients go into baked treats. 

Anywayyy, during said baking spree, I’ve been borrowing my mom’s super nice Cuisinart food processor and KitchenAid mixer. Amazing. It makes me want to get married just so I can put these things on my registry.

In creating these cupcakes, I used a homemade strawberry puree and decided to use the leftovers in a homemade sorbet.

Using just 3 ingredients, this may be the easiest kitchen concoction I’ve ever made. It is SO good.

  • frozen strawberries
  • frozen bananas
  • rice milk

I mixed these in the Cuisinart food processor, poured it in a shallow tupperware, froze it and it was better than any froyo or ice cream ever. That’s the recipe. Oh, and then I used a melon baller to create perfectly round miniature scoops.

For the record, I DO actually own a Cuisinart ice cream maker. This worked better. I think if I was using heavy creams, sugars or other ingredients that were more dense or required more movement to shape, I’d use the ice cream maker. But this method is FAIL PROOF.

Frozen bananas are the perfect consistency, texture and flavor for a base in a frozen dessert. And I have so many of them….go try this out!

Happy Monday!

Enjoy the picture of the cupcakes I made, I just want to reassure you, I didn’t eat any frosting!

Aug 19 '12
Cuisinart food processor, I love you. I’ve been using my mom’s sweet kitchen appliances this weekend for some baking projects I’ve taken on for work. Right now - working on a strawberry purée for homemade”ice cream” made with frozen bananas and berries. No added sugar, no dairy, no gelatin.

Cuisinart food processor, I love you. I’ve been using my mom’s sweet kitchen appliances this weekend for some baking projects I’ve taken on for work. Right now - working on a strawberry purée for homemade”ice cream” made with frozen bananas and berries. No added sugar, no dairy, no gelatin.

Aug 12 '12



Can you make lasagna without pasta? Why yes, you can. I didn’t even miss the pasta! Zucchini and squash are officially the best substitutions for pasta. 

  • 2 large zucchinis
  • 2 large squashes
  • 1 cup no salt added tomato sauce (I used Sprouts Tomato Sauce)
  • 2/3 cup tofu, diced
  • 9 large spinach leaves
  • 1/3 cup part skim ricotta cheese (fat free would be better)
  • 1/3 cup Soysation cheese shreds 
  • salt and pepper
  • olive oil spray
  1. Preheat oven to 375F.
  2. Wash the zucchini, squash, spinach leaves, and tofu.
  3. Cut the ends off the zucchinis and squashes.
  4. Using a mandoline, create slices of zucchini and squash.
  5. In a food processor, puree the tofu and spinach leaves. Add in some salt and pepper.
  6. Use the olive oil spray to coat the bottom of a dish. 
  7. Lay the ingredients in the following order: zucchini, tomato sauce, squash, ricotta, zucchini, tofu mixture, squash, ricotta, tomato sauce, and cheese shreds. 
  8. Bake for 45-55 minutes. In the last five minutes, top the lasagna with more cheese shreds. 
  9. Let the lasagna cool for at least 10 minutes before serving.

for the question I got a minute before. healthy food to eat :D

Aug 12 '12


I spent the morning making a double batch of gnocchi - one beet & one sweet potato. The recipe I used, beet & goat cheese gnocchi, lends itself well to sweet potatoes. It also combines my favorite things: beets, goat cheese, and carbs!

I will likely spend the better part of tomorrow concocting more tasty morsels, but for now, I’m going to go feed my dad. Because he forgets to eat.

Don’t ask me where I came from.

This. Looks. Amazing. #BEEEEETS!

Aug 1 '12

Make Your Own Alkaline Vitamin Water

Find yourself needing a vitamin boost?  

Click here, for complete recipe and directions of my five signature colour-free, sugar-free and bpa plastic free alkaline vitamin waters or get inspired to make your own combinations.  

  • Recovery - This vitamin water is ideal for recovery post-workout or after a large bout of physical activity.  Blackberries and Cherries aid in replenishing oxygen in the blood while pomegranate and glutamine help to restore and repair muscle tissue damage
  • C*Power - This vitamin water gives you a boost of anti-viral and anti-inflammatory vitamin C.  With natural citrus fruits and camu camu powder, c*power is ideal for boosting your immunity after an illness or just keeping your body empowered.  This is an excellent combination for weight loss
  • Stressless - This is my favourite combination, the blend of watermelon and rosemary is divine.  This vitamin water is ideal for helping you balance stress on a mental and physiological level.  With the addition of B vitamins, hydrating watermelon and calming rosemary this combination is best used during times of stress or intensity
  • Digest It - Excellent for aiding in digestion and stimulating the colon and digestive tract.  With the combination of pineapple’s digestive enzymes, soothing, cooling mint and warming ginger, stimulating lemongrass, immunizing lychee and probiotics this water will aid in internal balance
  • Detox - Purify your blood and body with this awesome vitamin water!  Detox is ideal for the morning after a night out or when you are cleansing.  Created with hydrating coconut water, and fresh cucumber, nutrient rich coconut meat, detoxifying milk thistle and anti-oxidant loaded raspberries and blueberries, this combination will cleanse your body from the inside out

It simple, cheap and easy way to get your vitamins in a delicious and hydrating way.

(Source: evepostapple)

Jul 9 '12


7 Must-Try Mason Jar Meals….Click HERE for recipes

Perfect for summer picnics or just when you’re on the go

  1. Wheat Berry Apple Salad
  2. Sweet And Spicy Cornbread-topped Chili
  3. Mini Peanut Butter Cups
  4. Strawberry Banana Oats
  5. Wild Rice Salad
  6. Layered Maple Oat N’ Apple Dessert
  7. Breakfast Parfait
Jun 21 '12




Homemade fruit leather is easy to make from surplus fruit! Click HERE for the recipe


Must try!!

Jun 18 '12



Watermelon Tart! (tutorial)

Look at it closely! It looks like some kind of cake or tart right? but it’s not. It’s actually a watermelon cut into the shape of a cake with yogurt, strawberries, blueberries and nuts on top!

This is perfect for like an outdoor BBQ or Fourth of July! In the summer heat this must be like heaven?!

Perfectly healthy! 

:O gimme gimme gimme! this is such a cool idea!

Jun 3 '12

Pineapple and Tofu Fried Rice.  Yummy. 
Brown rice cooked with snow peas, water chestnuts, bamboo shoots, celery and onion. Combine with pineapple and Sriracha/Soy Sauce marinated tofu. Serve in pineapple bowl and top with some fresh green onions. Sweet and spicy perfection. 



Pineapple and Tofu Fried Rice.  Yummy. 

Brown rice cooked with snow peas, water chestnuts, bamboo shoots, celery and onion. Combine with pineapple and Sriracha/Soy Sauce marinated tofu. Serve in pineapple bowl and top with some fresh green onions. Sweet and spicy perfection. 


(Source: veganinky)

Apr 27 '12
Feb 5 '12
cooking necessities.

cooking necessities.