Gochujang Chicken Rice Bowl

Gochujang Chicken Rice Bowl

While I was in England, Joe took me to this wonderful Korean Bowl restaurant that serves rice bowls with different types of marinated meat, stacked with raw veggies, and different yummy sauces. It was so good, I decided to re-create my own bowl for you guys, and I’m pretty proud of this recipe! If you’re ever in Leicester, go to Grounded Kitchen… it’s healthy, filling, and good af.


“Gochujang” is a popular condiment from Korea, and is a red-chili paste that is savory, spicy, and pungent. It pairs well with beef, or chicken and is easy to make yourself as well. Many grocery stores in my area carry different varieties already made, so I just bought one (time and money saver).

NOTE: I cooked the chicken in my Instant Pot on the pressure cooker setting. You can cook your chicken stove top, in a crock pot, or pressure cooker.

I made mine with cauliflower rice for a low carb option, but you are welcome to make it with jasmine or brown rice.


Gochujang Chicken Bowl
Serves 4

For the Gochujang Chicken:
3 tbsp. gochujang hot pepper paste
2 tbsp. honey
2 garlic cloves, minced
1 tbsp. sesame oil
1 tbsp. coconut aminos
1 tsp. ground ginger
2 Korean chilies (or Thai), crushed
1 pound chicken tenders or breasts (frozen or fresh)
Sesame seeds

For the Cauliflower Rice

Bowl Toppings:
Red bell pepper, sliced
Avocado, diced
Green onions, chopped
Red cabbage, chopped
Baby spinach
Chopped peanuts
Spicy mayo (or Yum Yum sauce)
Lime slices

1. Combine all ingredients for the chicken, starting with the dry ones, and then adding in the liquids. Do not add the sesame seeds. Mix well.

2.  Coat chicken in gochijang sauce, and place in Instant Pot. Select pressure cook option for 15 minutes, making sure your steam valve is switched to the closed option. Put lid on pot, lock, and cook. (If you do not have a pressure cooker or instant pot, you can cook your chicken with sauce on the stove).

3. In the meantime, prepare your cauliflower (or regular) rice. Directions are linked above.

4. Once chicken is done cooking, use the natural release on the steam valve for five minutes.

5. Turn Instant Pot off. Shred chicken in pot, and mix well with sauce, making sure all meat is evenly coated. Sprinkle sesame seeds lightly onto chicken.

6. Now to assemble the bowls. Spoon rice into bowl, then chicken, and then your toppings…. there’s no wrong way to do it! Eat and enjoy!

Let me know if you made this recipe and what you thought! Tag your pics on Insta @goodAFeats! xoxo, Amber

Sweet Potato Nachos with Instant Pot Carnitas

Sweet Potato Nachos with Instant Pot Carnitas

For Christmas, my mom got me an Instant Pot, and for the past few months, I’ve been experimenting  and learning how to use it (I have yet to try boiling eggs in it, which I really want to try next). What I’ve liked cooking most in my pot is chicken and meat – it cooks for 40 minutes or so, and can be shredded right after. It’s 10x faster than a CrockPot, and for me, that’s perfect. I’m a busy woman and got things to do, and places to be!

I posted a Shrimp Nachos recipe earlier this year, and here we are just a few short months later with more nachos. Clearly, I love me some nachos (who doesn’t?). These however, are healthier, and you can feel less guilty as you shovel them down.

Replace those corn chips with a complex carb, and try my Sweet Potato Nachos! I whipped up an avocado cremé sauce, that I’ll include too! I promise you won’t miss those grain-filled chips. Nachos are all about the toppings anyways, the bottom is just to serve it all into your mouth.

This recipe is Paleo and Whole30 approved (minus the cheese)!

NOTE: If you don’t have an Instant Pot, NO PROBLEMO! Cook these in a crockpot on high for 6-7 hours instead.

Sweet Potato Nachos with (Instant Pot) Carnitas
Serves 6

For the Instant Pot Carnitas:
4-5 lbs pork shoulder, excess fat trimmed
1 large onion, chopped
1 tbsp garlic salt
1 tbsp cumin
2 tsp dried oregano
2 tsp sugar
1 tsp dried basil
1 tsp chili powder
1 tsp ground coriander
2 large oranges, halved
1 lime
1 c water
1 bottle of beer

For the Sweet Potato Slices:
4 large sweet potatoes
Mexican Chili Powder Seasoning
Olive Oil

For the Avocado Cremé:
3 avocados, peeled and diced
1 garlic clove, pressed
1 lime, juiced
1/2 c fresh cilantro, chopped
1/2 tsp red pepper flakes
2 tbsp red wine vinegar
1/2 tsp salt, to taste
Adjust ingredients as needed

Additional Nacho Toppings:
Pickled Onions
Pico De Gallo
Cojita Cheese
Valentina Hot Sauce
Pickled Jalapeño Slices

1. Cut pork shoulder into 2 inch cubes. Make sure the fat is trimmed! Place meat into 2. Instant Pot, and rub pork pieces with all dry ingredients. Make sure all pieces are coated well and evenly.
3. Squeeze the lime and oranges over the pieces, and set rinds (pulp side down) in the Instant Pot.
4. Add in water and beer.
5. Set Instant Pot to pressure cook on high for 40 minutes. Make sure the seal valve is CLOSED, and will not be open to release steam. Don’t forget, it takes 10 minutes for the pot to warm up (I learned the hard way… always read the manual first).
6. When the meat is finished cooking, allow it to release naturally for 15 minutes. Shred meat with fork after it has cooled.

7. Slice sweet potatoes into coins, 1/4 of an inch thick.
8. Place on large baking sheet (two if needed), and spread slices evenly so that they are not overlapping one another.
9. Generously season both sides with Mexican spice blend, a few pinches of salt, and then drizzle top with olive oil.
10. Bake for 15 minutes, then flip and cook for another 15 minutes, or to desired crispiness. Personally, I don’t like mine too crispy.

11. While carnitas and potatoes are cooking, make pickled onions in the mean time. (Follow link for recipe!)
12. Once pickled onions are done, time to make the avocado cremé.

13. Add all ingredients to a blender or food processor. Add dry ingredients, and then liquids, and blend until blended well. Adjust ingredients as needed to obtain consistency and taste. There’s no wrong way to do it!

14. Top nachos with sweet potato slices as base, followed by carnitas, avocado cremé, pickled onions, pico de gallo, cilantro, cojita cheese, and hot sauce, and any additional toppings! Valentina hot sauce tasted amazing on these. 🙂

Let me know if you made this recipe and what you thought! Tag your pics on Insta @goodAFeats! xoxo, Amber

Lemon Tahini Fish

Lemon Tahini Fish

When trying to eat low fat, but high protein, I love to incorporate white fish into my diet. Cod is one of my favorites because it’s flavorful and inexpensive; I also enjoy making halibut. I’ve always said Nashville would be the perfect place to live, if we were bordered by an ocean, and had fresh access to seafood.

This recipe is great for meal prep, has only a few ingredients, and is super easy to make.

What is Tahini? Tahini is a paste made from ground up sesame seeds, and also the main ingredient in hummus (God, I love hummus). It contains 20% protein, which is higher than most nuts. It’s high in calcium, and also contains phosphorus, lecithin, magnesium, potassium, and iron. If you have digestion problems, tahini is great to eat, due to high alkaline mineral contents (which also can promote weight loss).

This recipe pairs well with my tabouli salad and toasted pita bread. It is keto, paleo, Whole30, and pescatarian.


Lemon Tahini Fish
Serves 4

1/2 medium lemon, juiced
3/4  tahini
3/4 c water
1 clove garlic, crushed
1/2 tsp salt
1/4 black pepper
4 white fish fillets (6 oz each), cod or halibut
1 tbsp fresh parsley

1. Preheat oven to 400 degrees F. Line baking pan with cooking spray, or parchment paper.
2. Bake fish for 10 minutes.
3. In the meantime, make the tahini sauce. In a mixing bowl, add lemon juice, tahini (make sure it’s stirred well), water, garlic, salt, and pepper. Mix throughly.
4. After fish bakes for 10 minutes, remove from oven. Evenly spread tahini sauce on fish fillets.
5. Bake for 15-20 more minutes. Fish should flake when pierced with a fork.
6. Sprinkle with parsley, and serve.

Tried my recipe? Comment below or tag me on Instagram!

Make Your Own N’awlins Muffuletta

Make Your Own N’awlins Muffuletta

Down in the French Quarter of New Orleans, Louisiana, there’s an old Italian grocery store famous for its Original Muffuletta Sandwich created by Sicilian immigrant Salvatore Lupo. Central Grocery was opened in 1906 by Lupo, and the shop still brings in hundreds of locals, tourists, and foodies from around the world every day.

The iconic store is lined with fresh pastas, aged cheeses, cured pork, and a wide assortment of other delicacies that I really wish I could have taken on the plane home. As I was waiting to board my flight back to Nashville, the woman sitting across from me had a plastic bag beside her feet. And, what do ya know – it was a Central Grocery bag, filled with two perfectly wrapped muffulettas. Even though I had eaten one just two hours before, I almost offered to pay her for one of them… I am dead serious.


So, what exactly is a muffuletta, and what makes it legendary? Salvatore developed this sandwich with a mouth-watering olive spread (consisting of capers, pickled Italian vegetables like cauliflower, pepper, and pimentos), kalamata and green olives, garlic and herbs), Genoa salami, mortadella, hot capicola, provolone cheese, all on their fresh-baked muffuletta bread. It’s so good, you really would smack your momma for a bite.

When you order in store, you’ll notice sandwiches are wrapped, and piled high. In other words, they’re not made to order. How come? Well, that’s the key to this recipe. The sandwiches are pre-made so the olive oil from the salad marinades into the bread, bringing out the intense flavor of the olive spread. The first time I made my own, I failed to do this, and it was not the same.


If you Google other muffuletta recipes, you’ll notice many of them make their own olive salad. I say skip the trouble, and buy Central Grocery‘s own jarred salad – you’re saving yourself the hassle, and buying THE salad they use in-house!

Now, if you can afford it, and want to try one of the OG sammies without flying to NOLA, you can. For $109, Central Grocery will overnight you two muffulettas packed on ice (shipping included) through Goldbelly.com. Cool concept, but I enjoy making my own!

TIP: It is difficult to find traditional muffuletta bread outside of New Orleans. Traditionally, it is a round loaf with sesame seeds. It’s okay to use French, Ciabatta, Italian, or make your own with this recipe.  The bread is VERY important to the integrity of thesandwich and should be a large, thick-crusted, round loaf of bread! Good things can not be rushed.


N’awlins Central Grocery Muffuletta 
Serves 4

2 (10-inch) loaves round Italian bread with sesame seeds
½ cup extra virgin olive oil
16 oz of Central Grocery Olive Salad spread
½ pound Genoa salami, thinly sliced
½ pound ham or spicy capicola, thinly sliced
½ pound mortadella, thinly sliced
½ pound provolone, thinly sliced

1. Horizontally slice loaves evenly in half with sharp bread knife.
2. Dip brush in olive oil, and brush generous amounts of oil onto insides of sliced bread (the inside, not the outside!)
3. Add a thick layer of olive salad to both insides of bread loaves.
4. Chill in fridge overnight.

1. Assemble sandwiches by layering meats and cheeses on bottom half of sandwiches.
2. Atop of olive salad, layer meats one at a time (salami, capicola, mortadella) followed by provolone. Repeat until you have used up all meat & cheese.
3. Place top sandwich on top, and wrap each sandwich in foil. Allow to sit for an hour or two, to let the flavors meld together.
4. Traditional muffulettas are pressed. Press down with a bacon press if you so wish.
5. Serve, and demolish!

Let me know if you made this recipe and what you thought! Tag your pics on Insta @goodAFeats! xoxo, Amber

Sesame Chicken

Sesame Chicken

Typically, Chinese is one of those food groups we all love, but know it’s filled with so much MSG, fat, and overall, unhealthy. Luckily, it’s not very hard to make your own tasty Asian meals.

Today, we’re going to go over how to make the following:
Sesame Chicken

Later this week, look out for this recipe:
Fried Cauliflower Rice

The difference between my recipe and the traditional one? Mine is grain-free, gluten-free, low-carb, low-sodium, and soy free (soy sauce is SO bad for ya).

Key notes ingredients in this recipe:
Fresh ginger
Fresh garlic
Coconut aminos (a GREAT alternative to soy sauce! Click the link to learn more.)

I try to make my recipes as simple as possible with ingredients that are easy to find. This recipe calls for arrowroot starch, which is a great alternative to flour, and also works well as a thickener in replace of cornstarch. It should be easy to find at most large grocery store chains (Whole Foods will def have it).

This recipe does take about an hour to prep and make, because it’s done in two parts. First, ya gotta batter your little chicken pieces in a beaten egg, coat it with the arrowroot, and then fry it. Then, it’s gotta stew in it’s sauce… Let’s get started!

A453C4E7-F7BA-41E1-AECB-63B30BC58669.jpegSesame Chicken 
Serves 4

1 lb. raw chicken tenders
1 egg, beaten
Sesame Oil
1/2 c arrowroot starch
1/2 c coconut aminos
1 tbsp honey
1/2 tsp crushed red pepper flakes
2 cloves garlic, minced
Heaping tsp ginger, zested
Toasted Sesame Seeds

1. Make your sauce in a mixing bowl, by mixing coconut aminos, honey, red pepper, garlic, and ginger. Set aside.
2. Prep chicken, by cutting into 1-2 inch pieces. Place chicken pieces into large gallon ziploc baggie, and add beaten egg. Make sure your bag is sealed! Massage chicken pieces, so all are evenly coated with egg.
3. Heat sesame oil in skillet, over medium heat. Make sure there is about 1/4 inch of oil covering the pan.
4. While oil is heating, put arrowroot starch onto large plate, and begin coating each piece thoroughly in the flour.
5. Once oil is hot, fry chicken pieces 30 seconds per side. The goal is to not cook the chicken in this step. Work in batches (I did 8-9 pieces at a time), and repeat until done. Place chicken aside.
6. In separate saucepan, add your coconut aminos sauce mixture, and turn on medium heat. Let warm up slightly, and add chicken. Coat chicken pieces evenly with sauce.
7. Simmer, and watch your sauce reduce. Do not let it boil – it should not be getting that hot. Adjust your heat down if need be. Sauce will thicken in about 20 minutes time.
8. After sauce has thickened on chicken, remove from pan, and transfer onto plate. Set chicken pieces on plate, and do not stack them. Generously sprinkle toasted sesame seeds on top. Serve with vegetables or cauliflower rice!

Let me know if you made this recipe and what you thought! Tag your pics on Insta @goodAFeats! xoxo, Amber


Lemon Baked Cod with Cavatelli and Tomato Sauce

Lemon Baked Cod with Cavatelli and Tomato Sauce

For Christmas, I was sent a gift basket from an Italian Restaurant in NYC, and still have loads of pasta left. I of course ate the fresh ravioli immediately, but still had some frozen cavatelli left. This simple recipe is delicious and easy. Fix the cod without the pasta, or vice versa if you like!


Lemon Baked Cod with Cavatelli and Tomato Sauce
Serves 4

For the Cod:
4 (6 oz) cod pieces (fresh or frozen)
Extra Virgin Olive Oil
1/2 lemon, large
Mrs. Dash or no-salt seasoning
fresh dill

For the Cavatelli and Tomato Sauce:
28 oz, canned tomatoes, crushed
5 tbsp. fresh parsley, chopped
1 garlic clove, crushed
1 tsp crushed red pepper flakes
1/2 tsp sugar
2 tsp oregano, dried
1/2 tsp black pepper
1/4 tsp sea salt
grated Parmesan cheese (optional)

1. Preheat oven to 350 degrees F.
2. Brush olive oil onto both sides of of cod in a 13″ x 8″ pan. Spritz upside of fish with halved lemon, and then sprinkle with Mrs. Dash. Place fresh dill on top.
3. Bake fish for 30 minutes or until fish flakes easily.
4. While fish is cooking, cook pasta as directed on your cavatelli label (depends if it’s fresh or frozen).
5. In a medium saucepan, add olive oil. Once hot, saute’ garlic until golden.
6. Add tomatoes, sugar, salt, pepper, oregano, parsley, and red pepper, and simmer for ten minutes. Reduce heat to low and simmer until fish is done cooking.
7. Place pasta in a bowl, followed by your tomato sauce, and topped with cod.
8. Top with grated Parmesan cheese if you so wish!

-xoxo, Amber

Tequila & Lime Shrimp Nachos

Tequila & Lime Shrimp Nachos

It’s true what they say… Red Bull does give you wings. I had one a few hours ago and I’m still flying high at 3 a.m. Every once and awhile I have (a sugar-free) one, and regardless of how terrible they are for you, it does the job.

Tomorrow (or I guess, today), is my last day of Whole30. Besides complaining every day about missing avocado toast, it’s gone really well, and the results have been amazing. I can’t wait to share more about this month with you all, and what Whole30 did for me. I’ve decided I’m going to continue the same eating habits for a while, but allow myself some damn hummus and pita bread. I don’t have any desire to get back into a relationship with added sugars, though. It’s so easy to get re-addicted.

The Super Bowl is this Sunday, and my friend is hosting a (coughEAGLEScough) party at her place. She is vegan, but eats seafood, so I wanted to make something she could enjoy too, alas this recipe was created.

Yes, these nachos are technically vegan, minus the shrimp. Don’t let that deter you – let it excite you! “Nachos” don’t have to mean processed bullshit (put. the. nacho cheese. down). If you’re not feeling the dairy-free items, feel free to substitute them for real dairy and cheese. I’m telling you, vegan sour cream tastes identical, and it doesn’t get watery and gross.

The tequila lime shrimp doesn’t have to marinade, but it does intensify the flavor. I ate mine without marinading the shrimp the first time, and they were still delicious. Bubba Gump approved. If you try them, I’d love to know your thoughts!

TIP: I bought 2 bags of frozen shrimp. It’s cheaper and will still taste amazing, but you can use fresh or frozen!


Tequila & Lime Shrimp Nachos
Serves: 8-10

For the Shrimp:
24 oz. shrimp, peeled, deveined, tail-off
1/3 cup gold tequila
1/4 cup of olive oil
2 cloves garlic, minced
3 tbsp. cilantro, roughly chopped
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes
1 tsp salt flakes
Juice of 1-2 limes
Juice of 1 orange (fresh squeezed!)

Black beans
(Easy to make. 2 cans of low sodium black beans, 1 small can of green chiles, 2 bay leaves, 1/2 tsp salt, 1/2 tsp thyme. Simmer all together for 20 minutes.)
Vegan Queso
Vegan Sour Cream
Pickled jalapeños
Red onions, chopped
Green onions, chopped
Hot sauce (I used Cholula)
Yellow corn chips

1. Mix all shrimp marinade ingredients together, and toss shrimp into the mixture. Combine well. If time permits, let marinade for 1-4 hours.
2. Heat large skillet with a tablespoon of oil over high heat. Once the pan has warmed up, cook shrimp for 2 minutes per side. Do not pour all of your marinade in – only a bit to cover the bottom of the pan.
3. Remove from heat and let cool.
4. Build nachos, starting with chips, beans, queso, shrimp, and whatever other toppings you prefer. If you wish to added shredded cheese (real or not), bake your nachos on 350 degrees F for 10 minutes or until cheese has melted.

Enjoy! xoxo – Amber