Saturday Morning and a Light Breakfast

This morning’s breakfast was excellent.

Cooking breakfast at home is something that takes place only on the weekends. During the week I have to be in the drive to work by 5am, so I will just cook myself something when I get there. I have weekends off and usually can never sleep past 8am 🙄. I’ll get out of bed, turn on the Keurig, and make breakfast. 

Breakfast is usually a refresher for me. A way for my body to wake up and cleanse. I’m usually eating out the previous night, so I make something with a lot of fiber, protein, but also light. I will make pancakes or muffins sometimes, but usually it will have to be a very special occasion, or…a serious craving. 

This morning I chose eggs, a salad, turkey bacon, and avocado. Black coffee and water for beverages. 

The greens have a simple drizzle of olive oil and lemon, with kosher salt and cracked black pepper. I cooked the turkey bacon until crispy to give the greens a bit of a crunch. 

I detest whole eggs (I’m an egg white only girl), but I am eating extra protein for maintaining muscle. Usually I will throw something in the eggs as an attempt to mask the sulfuric smell and texture of the yolk. Today I threw in a few sprigs of fresh dill. I didn’t chop with a knife, just pulling them off the sprig. This added a fresh, clean flavor to the eggs.

Last is the avocado. Surprisingly sweet for this time of year, I just ate it out of the skin. 

Along with a cup of organic, dark Jane (female equivalent to cup of Joe) I was set. I drink black coffee-no sugar or cream-to enjoy the natural state of coffee. I am sure that a lot of you have never truly tasted coffee due to it being heavily polluted with flavored creamers and sugars. 

No recipe to post today. 

Just wanted you to sit back and think about what you want for breakfast this morning. It doesn’t always have to be heavy to be filling. 

Some times lighter is better. 


Peanut Butter & Oat Protein Muffins

I have been attempting to take recipes that are normally high in calories, fat, sodium, etc and rework them into healthier versions. 

Since I have become an avid lover of the gym, a good snack is needed before I start my workout especially on days when I am doing a lot of lifting. 

The other day I came up with a muffin recipe that would be perfect to eat before/after a gym workout. The muffin has peanut butter, Greek yogurt, eggs, and oats-lots of protein and fiber-to get you through any day. 


A basic muffin method is used (when you’ve made one muffin, you’ve made them all), but instead of butter, I used Greek yogurt and a little vegetable oil. 

The batter is going to be super thick, but don’t get discouraged and add more liquid. The muffin will come out to bes soft texture that will keep fresh for about 3/4 days in an air tight container. 

I love peanut butter; seriously LOVE peanut butter. It is a great source for protein, so I chose to use peanut butter chips. Creamy peanut butter could be used (about a 4th of a cup-not natural peanut butter), but I like the way the chips look in the muffin. If you don’t want it to be overly packed with protein, use chocolate, butterscotch, or white chocolate chips. 

I sprinkled a little turbinado sugar on top of 6 of them to see how they would be with a little extra texture on top. Not required of course, but it looks nice. 

The recipe makes 12 muffins. Spray your muffin tins well with pan spray so that they will release easily from the paper.

These are best when they have been out of the oven for about 8 minutes. 

Peanut Butter & Oat Protein Muffins

Yields 12

2 cups AP (all purpose flour)

1 cup granulated sugar

2 tsp baking powder

1 tsp kosher salt

1/2 cup rolled oats

1/3 cup veg oil

2 eggs

2/3 cup Greek yogurt (I used Fage-my fav!)

1 cup peanut butter chips 

A sprinkle of turbinado sugar for topping (optional)

1. Preheat your oven to 395F.

2. In a large bowl sift together the flour, sugar, baking powder, and salt.

3. In a small bowl, mix veg oil, eggs, and Greek yogurt until it is well combined into a smooth, creamy texture.

4. Add the wet ingredients to dry and fold together. Add in the peanut butter chips and fold together. Batter will be thick

5. Spray muffin tins. With a scoop, fill muffin 3/4 of the way full.

6. Bake for 20 minutes. A toothpick can be put in the middle to check doneness. If the tooth pick comes out clean, it is done.

7. Allow time to cool-5 to 7 minutes is enough-on a cooling rack.

If you try the recipe, leave a comment below! 


I now enjoy an occasional Saturday in pajamas and watching movies. 


Lunch today was simple also. Prep time was only 5 minutes which was just enough time to put together during a commercial break (I am watching a movie in TNT).

All raw. All organic. All clean. 

White beans, tomatoes, kale, cilantro leaves, & chopped chive. The dressing is just lemon juice, extra virgin olive oil, a sprinkle of Kosher salt and cracked black pepper. Just toss together in a bowl. I even ate the salad out of the prep bowl. No one else in the house wanted any, so why not? Less dishes the better right?

The most important part…it was delicious and filling 🙂

Try it out. You can switch up the type of bean, add other herbs, whatever you choose. 


-Chef Dominique 

Skinny Jambalaya 

I started making jambalaya when I was in college. Back in the days when I was clueless to the 2:1 ratio of rice to water and flavor profiles. What I made was edible and my friends would constantly request that I make it over and over again. 

For some reason I was reminiscing about my old recipe and decided to revamp it into something better, less calories, and lower sodium. I swapped the pork for a nitrate free chicken sausage and used my homemade Cajun seasoning instead of purchasing one from the store. 

I posted a pic on IG the same day that I cooked it and was asked to post the recipe to my blog, soooo here it is!

Skinny Jambalaya (serves 6-8 as an entree, 10 as a side)

1 small onion, small dice
1 med green pepper, small dice

3 stalks of celery, small dice

2 nitrate free chicken sausage links (I used Adelis brand which is delicious and available at most popular grocery stores)

3 large chicken breast, medium cubed

2 tbsp canola oil

3 tbsp Cajun seasoning (recipe follows)

1 1/2 cup brown rice

28 oz can of petite diced tomatoes

2 cups chicken stock 

Cajun seasoning 
3 tbsp cayenne pepper

3 tbsp kosher salt

2tsp black pepper

1tbsp oregano

1tbsp thyme 

1tbsp basil

1tbsp granulated garlic 

1 tbsp allspice 

1 tbsp granulated onion 

1 tsp paprika 

1. Heat oil in a Dutch oven size pot on medium heat until hot.
2. Add in onion, green pepper, celery, sausage, chicken breast, and sausage with the Cajun seasoning to the pot. Sauté until vegetables are soft and chicken has turned white (about 15 minutes)

3. Add in rice to pot and stir to coat with chicken and vegetables.

4. Add in tomatoes along with juice and chicken stock. Stir.

5. Bring to a boil, cover and reduce heat. Simmer for about 30 minutes until most of all the excess liquid has evaporated and rice is soft, but not mushy. 

6. Remove from heat and allow it to sit on the stove for 10 minutes so that any remaining residual liquid has evaporated. Fluff with a fork and serve. Garnish with fresh cilantro and lime wedges. 

As always, if you choose to repost or use this recipe for your personal site/blog…please credit me on your page! Thanks!

Chef Dominique H. Lipscomb ’15

Seafood Boil

Sometimes you just want some thing light, but delicious for dinner…

Decided to do a seafood boil tonight.

Snow crab legs, nitrate free applewood chicken sausage, corn on the cob, mussels, and shrimp, all in one pot with Old Bay crab boil seasoning and a bottle of Yuengling. 

Get a large stock pot with water, add in seasoning (crab boil seasoning) and allow it to come to a rolling boil.

Stagger the cooking of the items-items that take longer to cook will go in first. Add in each item 15-20 apart. The shrimp should be the last.

Just allow everything to simmer in the broth for another 20 minutes to soak up every bit of the broth. 

Grab a beer and dig in. 

You’ll thank me later. 


Lentil Chili (vegan)

Quick post for tonight.

Here is my “so delicious you won’t believe it’s vegan” lentil chili. 

You won’t miss the meat. Trust me. 

Took only 45 minutes to make and serves 6.

I’ll make this again and again.

Lentil Chili

2tbsp organic coconut oil

1 bundle of organic leeks-whites and light green parts only sliced (these carry a lot of sand, so be sure to rinse thoroughly)

Tsp kosher salt

1 cup organic red lentils

1/2 cup organic black lentils

1 15oz can organic crushed tomatoes

32oz organic vegetable stock

2 Tbsp organic chili powder

1tbsp organic cumin 

Heat coconut oil in a large pot (Dutch oven sized) until melted. Add in leeks and salt. Sweat until soft.
Sort lentils to remove any impurities or stones and rinse well with cool water until water is no longer cloudy. Add to pot of leeks and sauté for 3 minutes. Add in tomatoes and stir.
Pour in stock and allow to come to a small boil. Add in chili powder and cumin then stir. Reduce heat to medium low and simmer. Stir occasionally. As the lentils cook they will expand and thicken. Add more vegetable stock or water if needed.
Chili is complete when lentils are soft. Add additional kosher salt to taste if needed.
Serve with crusty bread or just enjoy a bowl! 
Chef Dominique H. Lipscomb ’15 
As always…

If you chose to repost any of my recipes to your site, IG, Facebook, or any other medium of social media…

Please give me credit. Thank you!!

I’m back with Elvis!! (Peanut Butter Banana Bread)


It has been…554 days since I have made a blog post!


So much has happened. If you follow me on IG (chefdomli_85), you know what’s been up with me. If not…here is the 4 1 1.

I married my best friend on May 10, 2014, so you all can now call me Chef Lipscomb. Also, I got another promotion at my job (co manager) last year. Moved to Chester, VA with the in laws to save for a house, and I turned the big THREEEE OHHHH last month. It has been a hectic, fun filled 554 days, but I am enjoying it to the fullest.

Now back to this food business. Since I no longer do any chef work for the company I work for, that’s doesn’t mean I have stopped cooking. I am still creating and writing recipes everyday and honing my craft. I have plans for a cookbook in the future. Also, my husband and I have gotten really deep into fitness and nutrition. A lot of my cooking has gone a completely different direction focusing more on organics, vegetarian, and vegan cuisines. We no longer eat beef or pork (1 year and 2 months strong) just chicken, fish, and turkey. At the end of this year I will begin studying for a certification in nutrition fitness coaching to began practicing as a licensed Nutrition/ Wellness Coach. I believe that I have been blessed with knowledge about healthy eating and wellness and there are a lot of people that need help in that area. So in essence, I have a lot of big things in the works!! Exciting!!

I decided to cook some good stuff today (as always) and figured that it was time to revive my blog. Now that the app is more assessable, I will post more through my IPhone being that I am always on the go. 

Today I discovered some bananas in the kitchen that were close to a second passing, so I wanted to utilize them and make bread. For some reason when I think of bananas I always either think of monkeys or Elvis. When I think of Elvis and bananas, peanut butter ends up coming to mind also. That’s it! Peanut butter banana bread! I pulled out brown sugar, coconut oil (great substitute for butter), and cinnamon and got to work. I also found some turbinado sugar in the pantry and threw that on top of the batter before it went into the oven. 

Baked it low and slow for an hour and out came the most moist bread ever!! 

After it cooled, I ate a slice and so did my husband. He wanted butter on his (of course), but I ate mine plain. The next time I make it j will play around more with the peanut butter due to the flavor not being as prevelant as I wanted. Overall…not too shabby for a quick bread loaf. 

I think Elvis would say, “thank you…thank you very much.” 

As always the recipe is below. If you do wish to repost my recipe on a site, Facebook page, IG, or anywhere on social media…please give me credit. Fair is fair. It’s the right thing to do!!  

Peanut Butter Banana Bread

1C brown sugar

4oz Virgin coconut oil (if you want to use butter- 1 stick will do)

2 large eggs

3 ripe bananas

2 tbsp peanut butter (reg-I haven’t played around with all natural or organic yet)

1 tablespoon milk

1tsp cinnamon 

2c AP flour 

1tsp baking powder

1tsp baking soda

1tsp salt

Preheat oven to 325
Cream together sugar and coconut oil until fluffy.

Add in eggs one at a time; beating after each one until fully incorporated.

In a separate bowl mash bananas with a fork. Add in Peanut butter and stir then add in the milk and cinnamon. Add into the sugar/coconut oil mixture.

Sift together the flour, baking powder, baking soda, and salt in a large bowl. Fold into the wet ingredients until no flour is showing. 

Spoon batter into a loaf pan that has been lined with parchment (leave a little overhang until after all of the batter is put in then go back and trim) and sprayed with Pam. Spread batter evenly. Sprinkle turbinado sugar on top. 

Bake for 1hr and 10 minutes and stick a toothpick in the center to see if it comes out clean. (I took mine out after an hour and allowed it to rest in the pan for the other 10 minutes. It will depend on your oven No earlier than an hour though.) 

Allow to cool on a cooling rack while still in a pan for 10 minutes then remove from pan and place directly on a cooling rack for another 5.

Chef Dominique H. Lipscomb ’15