UnJunked and UnReal?

best (3)

Chocolate…Need I say more? Wait, wait… chocolate candy bars that are good for you?!? Just the right amount of sweetness, and the tastiest of treats when you want to satisfy your sweet tooth. I am hooked!  A minute on your lips and nothing on your hips here (depending on how many you eat) UNREAL! Made with sustainable palm oil ~ grass-fed dairy ~ traceable cacao ~ No corn syrup…I could keep going, but just click the link below to find out more about this amazing company and their super tasty none fake candy.  @UnrealCandy or getunreal.com 

UN Junk your self, what are you waiting for? Have a fabulous Friday!

Thai Chicken Flat Bread

Chicken Flat Bread ~ Thai Style 

What You Need: 

  • 1/2lb of boneless & skin less free range chicken, cut it all up into pop in your mouth bite-size pieces (don’t pop into your mouth until cooked!)
  • 1/2 cup of shredded carrots ~ room temp
  • 1/2 cup of red bell peppers ~ cut or sliced, soften by sautéing in separate pan
  • 2tsp of low sodium soy sauce
  • 1tsp of  organic honey
  • 1/2tsp of cornstarch
  • 2Tbsp of olive oil
  • Pre made flat bread or 2 medium naan ~ feel free to make your own, however I am all about simple and easy. You can also use wheat or gluten-free, whatever you need to make this flat bread your own. 
  • 8oz of skim or low-fat mozzarella cheese
  • 1/2 Thai peanut sauce ~  make your own or buy at the store ~ look for a lighter version or organic. 
  • Fresh Cilantro ~ to taste ~ sliced and diced
  • Fresh Mint ~ a sprinkle ~ sliced and diced
  • Handful of roasted chopped peanuts 

What You Need to Do:

Heat oven to 375

Mix the low sodium soy sauce,  organic honey, cornstarch and free range chicken together and then marinate,  5 to 8 minutes room temp. Just long enough for the sauce to soak into the chicken. Use a non stick frying pan, sauté the chicken for about 3 to 4 minutes until cooked through ~ high heat.  Brush the olive oil around the edges of each naan or the flat bread.  Now spread the peanut sauce on.  Sprinkle on the cheese and cooked chicken.  Bake 5 to 8 minutes, until the cheese melts & edges are golden brown. I like to sprinkle the carrots and red peppers on about a minute before the bread comes out for warming purposes. (don’t want to burn the veggies) Remove flat bread from oven, top with mint, cilantro  and roasted peanuts. Cut and enjoy! Makes 2 servings or one, whichever you decide! 


It’s Friday

And that is good enough reason to eat something fried! 

Garlic Sweet Potato Fries 

Here comes the somewhat healthy part. Now come on… for those of you that know me there has to be some healthy aspect to everything! Not really fried, did I mention that?   This tasty recipe can serve 4, or just.. eh em you! (which I have taken out a tray before… no shame here! )

  • Non-stick vegetable oil spray ~ Keep those bad boys from sticking!
  • 1 1/2 pounds sweet potatoes, peeled and then cut into 1/2-inch-wide slices then cut again into 1/2-inch-wide fries, cut them to the thickness you like, I like them thin and crunchy
  • 2 tablespoons olive oil
  • Salt and black pepper
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons chopped fresh Italian parsley
  • 2 small garlic cloves, minced 
  1. Preheat oven to 500 degrees F.
  2. Coat a non stick baking sheet with vegetable oil spray.
  3. In a big bowl, toss sweet potatoes and olive oil. 
  4. Place potatoes on prepared baking sheet, in one layer. Now season generously with salt and black pepper.
  5. Bake those bad boys for about 30 minutes or until golden brown and tender, turning the fries occasionally during cooking time. 
  6. When fries are done, transfer to a large plate or bowl
  7. In a small bowl, mix together thyme, parsley and garlic; sprinkle over sweet potatoes. 
  8. In another bowl mix together spicy mustard and ketchup to make a tasty and calorie  fat free dipping sauce. 


Comforting Cioppino

Comforting Cioppino


3 pounds halibut, sea bass, or other firm white fish, cut into inch-long cubes 

1 large (2 lb or more) cooked Dungeness crab (hard shell) 

1 pound (or more) of large de-veined shrimp

2 pounds little neck clams, mussels, or both

To Make The Sauce…..

1/2 cup olive oil

1 1/2 cups chopped onion (1 large onion)

1 cup chopped green bell pepper (1 large green bell pepper)

3 coves garlic, minced

1 teaspoon salt

1 can tomatoes (28 ounces)

Broth from the clams/mussels 

2 cups of red.. red..wine

2 cups tomato juice

2 cups fish stock

Make an herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string

Salt and pepper to taste

1/2 cup minced parsley for garnish


  • Steam clams and or mussels  in a small amount of water (about a cup) until they just open. Set aside. Strain and reserve the cooking broth.
  • In a deep 8-quart covered pot, sauté onions and green pepper on medium heat in olive oil until soft. drop in the garlic, sauté 1 minute more. Add tomatoes, broth from the clams/mussels, red wine, tomato juice, fish stock, the herb bouquet, and salt and pepper to your liking. Bring to a simmer and cook, uncovered, for 20 minutes. Remove herb bouquet. 
  • Now put in  the fish and cook, covered, until the fish is just cooked through, about 3 to 5 minutes. Add the steamed clams/mussels, crab meat, and shrimp. Heat just until shrimp are cooked (just 2-3 minutes, until they are bright pink). 
  •  Serve in good size bowls, shells included. Sprinkle with minced parsley. Serve with crusty French or Italian bread and a robust red wine. (sprinkle a little cheese if you like) Keep it healthy!

Serves 8…..Cause 8 is Great!

© Heather Pace and ready-set-style.com, 2011 Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heather Pace and ready-set-style.com with appropriate and specific direction to the original content.