{Whole30} Balsamic Roasted Chicken and Veggies

Chicken thighs and veggies coated in balsamic vinegar and other spices you may already have on hand, roasted to perfection! Huge batch can be made ahead and reheated the next day/meal. 

Grocery shopping should be one of the happiest moments in a foodie’s life and grocery day should be labeled as ‘Oh! It’s a happy day!’ day. The ‘Oh! It’s a happy day!’ day turned out to be my ‘Oh! What a nightmare!’ day! I used to spend a lot of money on food, especially when my brain saved my Mom’s line “You don’t have to refrain from spending when it comes to food.” And yeah, for years, that’s what I did! Thanks, Mom! 

My feeling before when planning to go to the grocery store was 500% happy, but now it’s more like 5% happy that I am going to a happy place, 5% feeling anxious that I MIGHT spend much on unnecessary stuff and 90% I KNOW that I will get unnecessary stuff! Don’t ask how I know the percentage – I just know!

I was trying to convince myself that I am trying to eat healthier and eating more clean food than dirt can be a bit pricey. But again I realized that even if I eat dirt, I still spend a LOT! At the moment of receiving my salary, I have so many plans to buy (well, most of them… FOOD!) The truth is, I DON’T HAVE BUDGET FOR FOOD! I never did!


I just buy whatever I want! But as people say ‘you don’t always get what you want’.

Soooo…. I am teaching myself now how to limit my expenses when it comes to food! Sorry, Mom. I have to. I know you’ll be proud of me up there. Wish me luck!

I bought 8 pcs of chicken thighs, not-so-expensive sweet potatoes, mushrooms and I used the remaining bell peppers I have. I had balsamic vinegar and the rest of the ingredients so I had a chance to make this superb meal. The other four pieces chicken thighs were kept for another dish. I kept half of this dish for another day so this can be made ahead and reheated the next day/meal. See? I am learning…

What are you up to this weekend? For sure, I’ll spend some quality time with my kitchen. Right now, I am happy to be co-hosting Fiesta Friday # 184 with the talented and creative Petra @ Food Eat Love. And of course, this party is not possible without our Amazing Angie. Please click on the image below and take the time to visit, will ya?

fiesta-friday-2016 (1)

I hope you will love this dish and I am thrilled to know that balsamic vinegar is also Whole30 approved. So exciting!

Balsamic Roasted Chicken and Veggies


  • 4 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 4 chicken thighs, bone in, skin on
  • 1 sweet potato, peeled and chopped
  • 1 red bell pepper, sliced into squares
  • 1 medium sized onion, quartered
  • 1 cup mushrooms
  • Parsley, for garnish


  1. Preheat the oven to 450F. Prepare a baking dish enough to accommodate the chicken and veggies.
  2. In a bowl, mix balsamic vinegar, oil, garlic powder, minced garlic, dried oregano and dried thyme. Add in chicken and sweet potatoes and give it a good mix. Add the coated chicken pieces and sweet potatoes in the baking dish and bake for 20 minutes.
  3. Add in the mushrooms, bell pepper and onion to the bowl with the vinegar mixture. Mix to coat. (You can add little vinegar & olive oil, if necessary). Add these veggies to the baking dish with chicken and sweet potatoes and bake for additional 15-20 minutes or until chicken is cooked through and sweet potatoes are tender.
  4. If desired, you can also broil the chicken and veggies to darken the color a bit. Add chopped parsley and season with salt and pepper.

Source recipe: One Pan Balsamic Roasted Chicken and Vegetables by Yammie’s Noshery


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{Whole30} Spicy Ground Beef and Butternut Squash

This dish of ground beef and butternut squash is spiced with nutmeg and cumin – will leave your kitchen smelling so warm and inviting and your tummy full and happy. 

There are times that even if you haven’t tasted the food or the combination of ingredients, you’d instantly thing that it’s weird. That’s what happened when I saw nutmeg and cumin a recipe. I am not a huge fan of cumin, but I am trying use it so I would be used to it. And nutmeg – I only use it for white sauce for pasta. The smell of nutmeg is kinda weird to me when I think of adding it to food. So nutmeg and cumin? Hmm, let me think about that! But you gotta try to see for yourself, right?

If you notice from the amount of serving I have written below, it’s 1-2. That is because I just wanted to try this recipe, especially the combination of cumin and nutmeg. I was doubtful at first, but I know I’d eat anything with butternut squash. I cannot explain how I liked the dish, but it was definitely good! It was a unique combination (at least for me) of everything, but I am happy that I tried it – so perfect for to add up to my collection of Whole30 recipes. And as I expected, I finished the dish in one go!

I am taking this with me at Fiesta Friday #179, hoping that my food buddies will love this. Thanks to our co-hosts, Petra @ Food Eat Love and Laura @ Feast Wisely. And of course, to our lovely Angie!

Spicy Ground Beef and Butternut Squash


  • 1 tbsp olive oil
  • ¼ cup onion, chopped
  • 1 tbsp jalapeno, chopped
  • 4 garlic cloves, minced
  • 1 tsp paprika
  • ¼ tsp cumin powder
  • Freshly grated nutmeg
  • 250g ground beef
  • 1 cup peeled & chopped butternut squash
  • Parsley or coriander, to garnish*


  1. In a pan with medium heat, add in olive oil.
  2. Add onion and jalapeno and cook for about 5 minutes or until onions turn brown.
  3. Add in beef and cook until no longer pink.
  4. Add in powdered spices and mix to incorporate.
  5. Add in butternut squash and put the lid on. Cook until the butternut is cooked (about 8-10 minutes).
  6. Remove the lid and season with salt and pepper. Add in fresh herb.

Source recipe: Spicy Ground Beef and Butternut Squash by My Heart Beets


The source recipe calls for fresh sage, but I didn’t have any.

This serves from 1-2. You can double the recipe. 


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{Whole30} Harissa Sweet Potato Fries

A very nice replacement to naughty deep-fried potatoes and this is Whole30 compliant. This has lesser oil, no flour or breadcrumbs for the coating – so this is gluten-free, too. 

I haven’t been getting enough sleep lately. I wake up in the middle of the night and it is very difficult to go back to sleep again. When I get up for work, I thought I just took a nap. Still, I don’t feel that sleepy. It’s like I’ve swallowed a bunch of energizer battery. I am not complaining – I love being hyper. But having that much of energy in the middle of the night is not good!

Do not tell me about drinking chamomile tea. I tried – it didn’t work. I tried again, it didn’t work. I even bought dried chamomile flowers – still didn’t work. Do I have to drink the whole packet of dried flowers? Hmm, I guess my body has too much energy that a cup or two of chamomile tea is not strong enough to calm me down.

I’ve stayed like that for weeks – I wanted to get up and do the laundry at 1am or iron my clothes, or even do this harissa sweet potato fries again… only if I bought a huge bag of sweet potatoes.  I would have enjoyed this all by myself. But with that very lovely smell coming from this – I don’t think so. The neighbors might ring the bell, too. 😀

This sweet potato fries is flavored with harissa and contains less oil. The coating doesn’t include oil except the oil that comes from harissa. I’ve used the harissa I’ve made and it was irresistibly good!

I served this with harissa-tahini sauce and it was crazy good! I have also tried with homemade harissa and wow – also really good! I haven’t tried the store-bought harissa, but I guess it would do just fine. I am sure this would be great with mayonnaise and ketchup, too. 😉

I am sharing this healthy stuff at Fiesta Friday #178!. Thanks for the amazing party, Angie!

Harissa Sweet Potato Fries


  • 1 large sweet potato
  • 4 tsp harissa
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper, to taste


  1. Preheat oven to 400F. Line a baking sheet with parchment paper greased with little olive oil.
  2. Scrub the sweet potatoes and wash thoroughly. Slice into fries and place in a bowl or ziplock bag.
  3. Add in harissa, garlic powder, onion powder, salt and pepper. Mix to coat the sweet potatoes.
  4. Place in the prepared baking pan, making sure to put them in a single layer, not crowded.
  5. Bake for 20-25 minutes or until cooked and tender.
  6. Serve immediately with harissa-tahini sauce, mayonnaise, ketchup or harissa.

Source recipe: Harissa Sweet Potato Fries by Wall Flower Kitchen


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Harissa-Tahini Sauce

Tahini sauce with an upgrade with the help of harissa – this sauce is irresistibly good and will take your food to a whole new level

Tahini sauce and I were first introduced to each other by a friend when we were eating our falafel sandwich. It was like “Juju, this is Tahini Sauce and Tahini Sauce, this is Juju.” It was real love that I even told my friend I want that sauce whenever we order anything from that cafeteria. I put that sauce in almost everything I eat! My friend always gives me her sauce and even tells me “here, drink your milk”. Yep! I drink the sauce! I made tahini sauce with harissa several times and brought it with me to go with our sandwiches at work and she was amazed as she haven’t thought of mixing harissa with tahini sauce. We’ve lost contact and haven’t had tahini sauce until I started doing Whole30.

While doing the Whole30 program, I needed a sauce that will be great with almost everything – roast veggies, roast chicken, salads, etc. Then an old love came back to my life – harissa tahini sauce. This suddenly became a very important thing inside my fridge that I panic once it’s close to an end. I get bottles and bottles of tahini and tubes of harissa. Well, that was before this homemade harissa. After making that harissa, of course, this amazing sauce has to be shared and to be the star of this post… so here’s the amazing harissa-tahini sauce.

Harissa-tahini sauce is simply tahini sauce with a level up. Harissa is added to give it a kick. Since harissa has a smoky flavor, it gives the tahini sauce a very fantastic ending! This sauce is superb with anything roasted, perfect with sandwiches, even with salad (I’ve tried this with chicken fajita salad and it was amazing), as a dipping sauce… and so much more!! I’ve also tried this many times with Elaine’s ‘Marinated Cauliflower Nirvana’ and it was insanely good!

Roasted Potatoes and Butternut Squash with Harissa-Tahini Sauce

I am taking this with me at the amazing Fiesta Friday # 175. This week is of course hosted  by the lovely Angie. Our co-hosts this week are Monika and Suzanne.

Harissa Tahini Sauce

Harissa Tahini Sauce 2


  • 1/2 cup tahini
  • 3 tbsp freshly squeezed lemon juice
  • 1/2 cup water
  • 2 tbsp white vinegar*
  • 1 – 1 1/2 tbsp harissa
  • Salt, to taste


  1. In a bowl or jug, add tahini and lemon juice. Add water while whisking. (You can add little or more).
  2. Add in vinegar (if using), harissa and salt. Taste and adjust accordingly.
  3. Transfer to a thoroughly cleaned jar.


I like the taste of vinegar in this sauce. You can omit and replace with lemon juice. Then adjust to your liking.

The sauce will thicken slightly as it sits inside the fridge. If you want to thin it out, you can add water and mix.

This will be good until 2-3 days. I always finish this on the second day, and rarely be able to last until day 3 coz I finish it like crazy!


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Homemade Harissa

A fiery pepper paste that will surely enhance your dishes – it is spicy, smoky and way better than the store bought ones. 

Homemade Harissa 3

So I was once told by an ex-colleague that I cannot make my own harissa. Well, to my ex-colleague: guess what? I have made my own harissa!👊🏻😜

This is one of the things I’ve always wanted to make. Although it may sound very easy, I was still intimidated by the thought of homemade harissa. I got very good comments on the harissa-tahini sauce when I shared the recipe of Potato Hash With Harissa-Tahini Sauce, so I was inspired! Since this is my first homemade harissa, I started with the basic – only having lemon and garlic as the flavor enhancers. Next time, I will explore and add star anise and caraway like what Kellie did and also experiment on other dried chilies like what Elaine did. Truly, they inspired me both to finally make harissa.

Homemade Harissa 2

The harissa was insanely good – the smell, the taste, the color – everything!! I used the red chilies I have dried and used ancho chilies coz they were the only ones I had… but the result was fantastic that I was running around holding my blender to show off my first homemade harissa. After having that crazy comment that I couldn’t make my own harissa, why wouldn’t I show off? 😀 The harissa I am using from the store is also very good and very convenient, but making your own harissa is even better coz you know what’s in it, right? So why don’t you start making your own now? 😀 It is good for soups, with hummus, tahini and so much more!

Homemade Harissa 1

I am sharing this with my friends at Fiesta Friday at this week’s amazing Fiesta Friday # 174. I hope you will love this one.

Homemade Harissa


  • 2 dried ancho chilies
  • 2 dried red chiies
  • 1 cup boiling water
  • 300g total of whole red bell peppers
  • 2 large cloves of garlic, peeled and crushed
  • 2 tbsp freshly squeezed lemon juice
  • Salt, to taste
  • 1-2 tbsp olive oil


  1. In a bowl, add ancho chilies and red chilies. Add boiling water and cover. Leave for 30 minutes, until soften).
  2. While waiting for the dried chilies to soften, let’s roast the red bell peppers: Wash and dry your whole red bell peppers. Roast them until charred. (I roasted my bell peppers on the stove top, turning them frequently until charred and soft.) Click here to see ways on how to roast bell peppers. When the bell peppers are charred and soft, place them in a bowl and cover. Leave for 5 minutes. After 5 minutes, place them on your work surface and peel those peppers away. Also, remove the tops and the seeds. Place in a blender (or food processor) and set aside.
  3. Going back to the dried chilies: When they are soft, take them out from the water and remove the seeds and cut off the top. Reserve chili water just in case you need them later on. When all seed and tops are removed, place them in a blender along with the roasted and peeled red bell peppers, garlic, lemon juice and 1 tbsp olive oil.
  4. Keep the blender running until you get the desired consistency. You can add from the reserved chili water, if necessary and/or add another tbsp of olive oil and lemon juice. Add salt to taste.
  5. Keep inside the fridge in a sterilized jar.


This recipe makes about 1 1/4 cups of harissa.

This lasted for 2 weeks inside my fridge.

Source recipe: Homemade Harissa by Half Baked Harvest


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Tuna Salad with Harissa-Tahini Sauce

Simple tuna salad with harissa tahini sauce as the dressing – very easy to prepare and such a filling meal

My colleague and I had a short talk:

Colleague: Juju, what did you have for breakfast?

Me: I had canned tuna and boiled egg. 

Colleague: What? Canned tuna? Isn’t very heavy on your tummy?

Me: It was just one can of tuna. It’s not heavy on my tummy *while holding my tummy feeling very full*

Colleague: I admire you – you can eat one can of tuna early. 

Me: I can eat anything anytime of the day. 

After that talk, I thought that maybe it was heavy… or was it just a filling meal? Or is the feeling the same?

Ramadan has already started and with the low energy I am having during this month, I need to prepare meals that are quick and easy, but very filling like this tuna salad.

This tuna salad has few ingredients that you may already have on hand. I was feeling a little creative, so I thought of having harissa tahini sauce as the ‘dressing’. I am very much happy that it turned out really nice. This salad has the mixture of tuna in water, onion, tomato, jalapeño, salt, pepper then harissa tahini sauce. They can be enjoyed like that or your can add lettuce or any other veggies you’d love. You can also add pickled jalapeños or other pickled veggies. Pickle relish works well, too.

I am bringing this delicious salad at the amazing Fiesta Friday party, hosted by Angie. Our co-hosts for this week are Lindy and Paula.

Tuna Salad with Harissa-Tahini Sauce



  • 2 canned tuna in water, drained
  • 1/3 cup onion, chopped
  • 1/3 cup tomatoes, chopped
  • 1/2 tbsp jalapenos, seeds removed and chopped
  • Salt & pepper, to taste
  • chopped pickled veggies (optional)
  • Harissa-tahini sauce (recipe below, optional)
  • Lettuce, to serve (or you can pick any salad veggies you like


  1. In a bowl, mix drained tuna, chopped onions, tomatoes and jalapenos. Add salt and pepper according to your taste.
  2. Serve with harissa-tahini sauce and leaves/veggies of your choice.
For the harissa-tahini sauce:
  • 1/4 cup tahini
  • 3-4 tbsp freshly squeezed lemon juice
  • Warm water
  • 1 tsp harrisa paste
  • Salt, to taste
  1.  In a bowl, place tahini sauce. Start off by adding 3 tbsp lemon juice. Add water until desired consistency. Add in harissa paste (you can reduce the quantity or add more). Add salt. Do a taste test and adjust according to your preference. I love mine lemony, a little salty and not too thick and runny… and with a bit of kick from the harissa.

Thank you so much and I hope you enjoy! 

Happy Fiesta Friday and Ramadan Mubarak to all observing the holy month. 


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{Whole30} Sheet Pan Chicken Fajitas

A one-pan dish that’s absolutely going to be a hit. This can be eaten as is, as a salad or with tortillas. The choice is endless. 

Sheet Pan Fajita 3

I love reading anything about zodiac signs, especially my zodiac sign, Libra. As a Libran, I always try my best to stay in between. I always try my best to be fair and balanced. I am not sure if I am successful at other things, but when it comes to take a rest or be an energizer bunny, I will disagree. I am a person who likes to do everything at once and take a break when I have checked off everything on the list. When I get too exhausted, I always promise myself that I would take a break and relax on the next weekend. The next day, I do my list. Again, I complain that I am too tired and make promises to myself. And you know what’s next… The cycle always like that…

When my life gets a little complicated like that, which is most of the time, I always go for easy recipes like this one:

Sheet Pan Fajita 4

Sheet Pan Chicken Fajitas is one easiest recipe I have enjoyed during the first month of Whole30. You just throw everything in a bowl, transfer to the sheet pan and roast. You can even combine everything in a sheet pan to remove that bowl from your sink. I have cooked this few times and I have enjoyed this alone and as a salad. The dressing? Do I have to answer that? Can you guess? 😀

Sheet Pan Fajita 1

Yes, tahini-harissa sauce! Oh, my! I don’t think I’ll get fed up of that sauce! The chicken fajitas is super delicious as is, but with that sauce, I am in heaven!

I hope you’d try this and will enjoy as much as I did.

I am sharing this delicious and healthy meal with my friends at Fiesta Friday #171. No co-hosts for this week so please let us leave comments on everyone’s posts. 😉 And come back to vote. Happy Fiesta Friday!!

Sheet Pan Chicken Fajitas


  • 500g chicken breast, sliced into ½ inch thickness
  • 1 of each yellow, red and green bell peppers, sliced
  • 1 onion, sliced
  • 2 tbsp EV olive oil
  • 1 tsp salt
  • ½ tsp freshly grounded black pepper
  • 1 tsp hot smoked paprika*
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin
  • Lime, to drizzle and garnish
  • Fresh coriander, to garnish


  1. Preheat oven to 425 F. Prepare a baking sheet greased with olive oil spray.
  2. In a large bowl, combine all the ingredients except lime and coriander. Give it a good mix.
  3. Place in the prepared baking sheet.
  4. Roast for about 20 minutes or until chicken is cooked. (Optional: After roasting, broil for about 2 minutes to get those chicken and veggies a perfect char-color)
  5. Squeeze lime juice and garnish with coriander just before digging in.


I served this with salad, but this can be enjoyed with warm tortillas and all the fix-ins you love. I was following the Whole30 rules, so no to tortillas.

Source recipe: Sheet Pan Chicken Fajitas by No. 2 Pencil


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Homemade Mayonnaise

Homemade mayonnaise is not as complicated as you thought. It is really easy to make, super smooth and delicious. It’s healthier than the store-bought ones. 

There’s nothing more delicious than a homemade mayonnaise.

I’ve been telling myself to make mayonnaise at home. I’ve read reviews about failures and being upset about it. Oh, wait… I’ve tried making garlic mayonnaise myself long, long ago and it was a bad idea. After that, I’ve deleted the idea of homemade mayonnaise from my system.

Following Whole30 rules changed everything. I had two choices – read labels of all jars of mayonnaise from the store to see if there is something Whole30 compliant or make my own. I chose the second one. According to the tips I’ve read when you want to make your own mayonnaise, you have to bear in mind these two – use good quality extra light olive oil and you have to pour the olive oil thru the food processor’s mouth VERY slowly (that’s when you are using food processor). I don’t have a problem with the first one. The second one? I thought it was very boring. I needed something to do while pouring the oil, but I thought I need to focus. Okay, I took the boring job.

It was indeed a boring job, but the result was fantastic. The mayonnaise came out really smooth and delicious. I never missed the usual mayonnaise I am getting from the store. Apart from it’s delicious, it’s also healthier than store-bought ones.

I hope my Fiesta Friday Friends would love this one as I am taking this to this week’s Fiesta Friday #170, a party created by our lovely Angie. Our co-hosts this week are Monika and Sue.

Homemade Mayonnaise

Whole30 Mayonnaise


  • 1 ¼ cup extra light olive oil, divided (I used this brand)
  • 1 egg, room temperature and good one
  • ¼ teaspoon mustard powder
  • ½ teaspoon salt
  • 1-2 tbsp freshly squeezed lemon juice


  1. In your food processor, combine egg, ¼ cup extra light olive oil, mustard powder and salt. Mix well.
  2. Turn on the food processor on the lowest speed. While it is running, very slowly drizzle 1 cup of extra light olive oil. This may take some time, but it works.
  3. After adding all remaining oil and the mixture has emulsified, remove the blade from the food processor. Add lemon juice one at a time and gently mix with a spoon. (Please note that while adding lemon juice, the mixture becomes thinner.)

Source recipe: Whole 30 Mayo

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻


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{Whole30} Roast Potato Slices

Roast potato slices seasoned with few ingredients like butter, ghee, garlic, salt and pepper. Sounds boring, but I am telling you – it’s so good!

One of the things I really hate is being bored. When at home and I feel bored, I can simply watch movies, read books or stay in the kitchen until I get tired. Being bored at my workplace – not so good! It’s been weeks and nothing much to do. I just can’t blog or spend time with my BFF #1 Google and BFF #2 Pinterest – my boss might fire me. But, what to do, huh? Feeling bored in a boring-looking work environment – what can I do? Well, my mind is always busy thinking about food.

One of the foods I’ve thought of during that boring day of my life is the boring-looking roast potato slices which I am sharing with you today.

This dish is simply sliced potatoes baked with olive oil, ghee, garlic, salt and pepper. Well, the ingredients might sound boring, too, but the taste is not boring at all. In fact, I really loved the simplicity of this one. The combination of the ingredients is just amazing! I know you’d love this, too.

I am happy that today is Friday and it means I am going to be bored because I am spending my day with all of you at Fiesta Friday #169 & also because I will be busy co-hosting with my lovely friend, Elaine @ Food Bod, who inspires me a lot. Will you join us and Angie? Just click the FF#169 link and you are one of us now. 😉

Roast Potato Slices



  • Potatoes*
  • 2 tbsp EV olive oil
  • 2 tbsp ghee
  • 5 cloves garlic, finely chopped/minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dried parsley


  1. Preheat oven to 400F. Prepare and grease a baking dish that could accommodate your potatoes. I did not weigh my potatoes and took a baking pan that I think could accommodate them.
  2. Scrub and wash you potatoes. Pat dry.
  3. Using a mandoline slicer, slice your potatoes. Or you can thinly slice them using a sharp knife. Place them in a bowl and splash with little olive oil to coat. Arrange them diagonally into the prepared pan.
  4. Bake for 10 minutes.
  5. Meanwhile, combine ghee, olive oil, garlic, dried parsley salt and pepper in a small bowl.
  6. After 15 minutes, remove the pan from the oven and drizzle the oil mixture.
  7. Return back the pan into the oven and cook for another 20 minutes or until the potatoes are tender.


I did not measure my potatoes. I always have them on hand and I use them all the time, so the times I made this, no measuring of weight happened. You can go from 500-800g of potatoes, the oil mixture will be okay with that. 

You can add any seasoning you’d love, just adjust the salt and pepper. I made this many times with Cajun seasoning and then drizzled with my tahini-harissa sauce just before serving.

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻


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