It’s Memorial Day Weekend and I am finding other ways to enjoyed “grilled” corn off the cob and tossed with chili lime seasoning. This is grilled corn meets mexican street corn all in a summer salad and WOW, it is tasty! There is nothing fancy about this dish but I will tell you it’s seasonal, delicious and comes together quick. You can enjoy this on a salad, like I did or as a tasty side dish with fish, chicken or beef. Ok, let’s get to the good stuff! Again, this isn’t fancy but I loveeeeee adding fun touches to any dish I make.
1 ear of corn 1 tbsp Trader Joe’s Chili Lime Seasoning
Lettuce of choice (I used baby romaine and spring mix) Tomato Beets Grapes Cucumber Homemade Crispy Chicken Nuggets (recipe coming soon!) Dressing of choice
Start by cutting your corn off the cob – lay down on a cutting board and cut on the right hand side. Now use the flat portion as your guide and cut the remaining sides off. Add to a pan over medium low heat with some olive oil spray already in the pan. Add the Chili Lime Seasoning and toss until coated and corn is warm – about 2-3 minutes. Make sure you don’t let it burn!
Prepare your salad by adding the dressing to the bottom of the bowl. Then add your greens and toss to coat so all the lettuce has dressing on it. Top the salad with all of your toppings adding the warmed chili lime corn at the end. Enjoy!
This recipe just came about as I was making myself lunch this week. I have been really trying to get those veggies in and went the zucchini noodle route (easy, quick and tasty). I knew I needed to kick it up a notch with a tasty sauce. I harvested a lot of basil from my window garden and was quickly thinking PESTO! As it was coming together, I wasn’t impressed. I wasn’t making a lot since it was for one meal and knew it needed a little something special. I found two secret ingredients that really rounded this sauce out and made it perfect!
handful of fresh basil
1 clove garlic
1/4 cup grated parmesan cheese
1 tsp olive oil
1/2 jalapeno (seeded if you want it to be more mild)
2 zucchini, spiralized
6-7 shrimp (optional but delicious)
I used my Ninja Blender for this, but a food processor would work great too! I have the individual cups that have an attachment that goes right on the blender base (easiest clean up ever!)
Anyway, add your basil, garlic, parmesan cheese, olive oil, avocado and jalapeno to the blender. Blend on high for 1 minute or until contents is very very smooth.
Spiralize your zucchini and set aside. Cook your shrimp in a separate pan until golden on both sides and cooked through.
Heat your pan over medium-low heat and add some avocado cooking spray. Add two spoonful’s of the spicy avocado pesto to your sauce pan. Add the zucchini noodles and toss to coat. Once full incorporated, add another spoonful of pesto to the sauce pan. Add your shrimp and mix until coated. Remove from heat after 2-3 minutes of cooking, until the zucchini noodles are softened.
I loveeeee chicken salad. like LOVE! I am huge huge fan of fruit in my chicken salad; apples, grapes even pineapple. My mother makes it by the batch and it’s all I eat when I am home. It’s perfect on a croissant, toasted wheat bread or a bagel. I even just take it fork to mouth – it’s that good. I have really been focusing on my nutrition and counting macros so I wanted to update her recipe as close as possible to stay in compliance with my macro counting. Substituting that mayo for something equally as tasty and packed with protein was key! Can’t wait to share this with you!
1 cup Rotisserie Chicken, shredded
1/2 cup fat-free Greek Yogurt
Juice of 1 lemon
1/2 cup grapes (I used red and green)
1/4 cup diced celery
1 tablespoon red onion
1 tablespoon Tarragon
Salt & Pepper
First you want to shred your Rotisserie Chicken. After purchasing from the store, I always like to do this when it’s hot – so much easier to pull everything apart and shred the chicken with your fingers. Measure out the Rotisserie Chicken and add to a bowl. Measure out the Greek Yogurt and add the lemon juice. Mix the Greek Yogurt and lemon juice together then add it to the bowl with the Rotisserie Chicken. Slice your grapes, celery and red onion and add it to the bowl. Add a pinch of salt & pepper and then mix everything together. The lemon juice helps to develop that creamy flavor that we are used too with the traditional mayonnaise used, so give it a little taste and add more lemon juice if desired. Add Tarragon and mix together. I recommend doubling this if you want to enjoy it for a few days! Store in a airtight container in the fridge for up to three days!
This is a great source of protein from the chicken and Greek yogurt – the grapes add some healthy carbs and the entire recipe is minimal in fat! I love to enjoy this after a workout so I can add extra carbs (english muffin, rice cake, croissant). But I promise I will be eating this alone and the entire bowl will be gone very soon!!!
I had leftover cauliflower florets from my Cauliflower Parmesan and was trying to think of what to do with them! Combined with mushrooms, I tossed them in olive oil and roasted them in the oven and then the magic happened. This dish is tangy, sticky, delicious and EASY! Completely vegetarian but would be delicious with chicken added. This sauce is my go-to and I swear I use it on so many different recipes. It can be tweaked based on what you have available but it’s pretty basic and totally delicious. I will give you all the secrets below!
Sauce: 1/4 cup Rice Vinegar 1/4 cup Coconut Aminos (or soy sauce) 1 tbsp Honey 1 tbsp Sriracha Pinch Red Pepper Flakes Pinch Sesame Seeds Other ingredients: 2 cups cauliflower florets 1 cup sliced mushrooms Pad Thai Noodles Lime Juice Sliced Green Onion Green Onion/Lime garnish
Preheat your oven to 400 degrees and toss the cauliflower and mushrooms in olive oil and roast for 25-30 minutes until crispy. Remove from the oven.
Start a pot of boiling water for your pad thai noodles. Cook your noodles according to the package directions. While the noodles are cooking, mix your ingredients for your sauce. Add all the ingredients to a bowl or a jar and shake or mix together until combined.
Heat sesame oil or olive oil in shallow pan and turn stove to medium heat. Once warm, add the cauliflower and mushrooms. Now add your sauce and stir until the vegetables are coated and the sauce starts to bubble. This sauce will reduce and get a bit sticky (but that’s the best part). Once your noodles are done cooking, save some of the pasta water (this will come in handy later) and transfer the noodles to the pot with the cauliflower, mushrooms and sauce. Stir until combined and the sauce has coated the noodles. Gradually add about 1/4 cup of pasta water to the noodles. This will help the sauce to become a little creamy which makes it so so delicious!
Finish the dish with a splash of lime juice and sliced green onion and mix until combined.
Plate your dish and top with sesame seeds, green onion & lime juice. Enjoy!
ok – whoever doesn’t love the classic Chicken Parmesan, well, I am not sure we can be friends. This is the classics really cool, plant-forward bff! This Cauliflower Parmesan is the real deal! Starts with that delicious breaded crust that gets super crispy topped with store-bought marinara sauce and shredded mozzarella cheese! I think I used a total of 7 ingredients for this entire dish – how easy!
1 head of cauliflower
1/2 cup seasoned bread crumbs
1 egg, beaten
1/2 jarred red sauce (I used Rao’s Arrabbiata – little spicy!)
1/2 cup shredded mozzarella
Choice of pasta, rice or salad for your side dish
Start by removing the excess from the stem of your cauliflower head. You will want to cut two cauliflower steaks but want to ensure that part of the core/stem remains as this will help to hold it together. You will have about two cups of cauliflower florets remaining but these are perfect to roast for a winter salad or turn them into a the wonders that buffalo cauliflower tacos are!
Once you have two cauliflower steaks you will prepare two dishes one with a beaten egg and the other with bread crumbs. Dip the cauliflower steak in the egg wash and coat both sides. Transfer to the bread crumb bowl and cover completely. Repeat these steps for your other cauliflower steak.
Preheat your oven to 400 degrees and prepare a cast iron skillet with olive oil over medium heat. Place the cauliflower in the skillet and cook for 4-6 minutes until golden brown. Flip and cook the other side for 3-4 minutes until golden brown. Place in the oven for 10 minutes to continue the cooking process.
Remove from the oven and place red sauce on top of each cauliflower steak. Place back in the oven for 10 minutes to continue the cooking process.
If you are going to make pasta or rice I recommend boiling a pot of salted water and start to cook your pasta. When you pasta has about 8 minutes left, remove the cauliflower and add shredded mozzarella cheese to the top. Place back in the oven and cook until you pasta is ready, about 8 minutes.
Remove the cauliflower from the oven. Plate your pasta and add cauliflower steak on top. Garnish with chopped parsley and enjoy!
Who is interested in lighter recipes to ring in the New Year? I am all for comfort food and the beauty of this dish is its light & comforting! Perfect to add to your menu rotation now or in the New Year. Can we just talk about the New Year! I am glad that we can keep 2020 in the past but it’s so bittersweet to say bye to a year full of just so much. I know that everyone’s experiences have been different. All of our minds have been tested; emotionally, mentally, physically. Just remember to hug the ones you love most and don’t forget to take care of YOU! I hope each of you tackles something magical in 2021 that fills up your cup. Personally, I cannot wait to get back to running.
Now for this Lemony Tomato Chicken that will surely have you wondering why you never made it before! Let’s break it down!
3-4 boneless chicken thighs, cleaned
1/2 cup gluten free flour/regular flour
1 tbsp olive oil + 1 tsp olive oil
1 cup cherry tomatoes
1 tsp garlic
1 cup white wine
2 lemons, juiced
sage, for garnish
Clean your chicken thighs and remove any excess fat. Lightly coat your chicken thighs with flour on both sides. Heat a medium sized skillet (I used my cast iron 10 inch pan) over medium heat and add olive oil. Place chicken thighs in the pan and cook for 3-4 minutes on each side until the crust becomes golden. Remove chicken from the pan and add a splash more olive oil. Add the cherry tomatoes and mix around until they are fully coated. Keep heat on medium and cook the tomatoes for 3-4 minutes until they start to blister and pop. Add the garlic and stir continuously so the garlic doesn’t burn. Add the wine and mix together. Apply pressure to the tomatoes to help the burst process (this will also help add flavor to the sauce). Add lemon juice and let simmer for 2 minutes. Place chicken back in the pan and let simmer for 4 minutes. Flip chicken and let simmer for 3 more minutes. The sauce will reduce by half and turn into a creamy thick sauce that coats the chicken. Plate the chicken and add more sauce and tomatoes on top. Garnish with chopped sage and enjoy!
This is THE comfort soup of winter. Full of so much flavor and secretly has so many vegetables, you won’t be disappointed. I love soup. I love making soup because it’s usually a one pot wonder full of delicious ingredients that come together effortlessly. This soup is just that! A one pot wonder that gets some love in my Ninja blender and then topped with so many fresh and delicious ingredients. Boom! Dinner & lunch leftovers are here!
6 large carrots, peeled and cut
1 sweet potato, peeled and cut
1/4 cup celery
2 scallions, whole
1 tbsp red pepper flakes
1 tbsp sriracha
1 tbsp ginger
1 tbsp minced garlic
1 tbsp olive oil
1 can coconut cream
salt & pepper to taste
cilantro & lime for garnish
yogurt lime sauce for garnish
Add olive oil to a large pot on medium heat. Add shallot and ensure shallot does not burn. Add sliced carrot and sweet potato and mix. Add 3 cups of water. Let this come to a simmer. Add garlic, ginger, red pepper flakes, scallion and celery. Bring to a simmer and let carrot and sweet potato get fork tender about 20-25 minutes. Remove the whole scallion from the pot. Add sriracha and continue to cook for 5 more minutes. Turn heat off and transfer mixture to a high power blender or use an immersion blender to blend ingredients together. Return back to the pot and turn heat to medium. Add coconut cream and let come to a simmer. Once coconut cream is combined into soup remove from heat and transfer to a bowl. Add chopped cilantro and fresh lime juice. Then add a dollop of yogurt lime sauce (combine non-fat yogurt with lime juice). Enjoy!!
These are too good not to share! Always trying to find balance in my eating without sacrificing flavors or what I am eating. These Buffalo Chicken Stuffed Peppers have everything you need to feel full and fueled! I love buffalo chicken – usually on football sunday over wings or cauliflower bites! I love playing with the flavors and that’s why they work so perfectly in this dish! A combination of chicken thighs, shredded carrot, celery & 90 second rice come together with a tasty buffalo sauce and then stuffed inside green bell peppers! YUM!
2 chicken thighs
1/4 cup buffalo sauce (I use The New Primal Medium Buffalo Sauce)
1 tbsp shredded carrots
1 tbsp sliced celery
1 cup rice
2 green bell peppers, sliced and seeds removed
Preheat your oven to 400 degrees. Place chicken thighs in oven safe pan and season with salt and pepper. Cook for 10 minutes. Remove and add buffalo sauce. Cook for 5 minutes. Remove chicken thighs from oven and shred with two forks. Add the carrot and celery and mix everything together. Place back in oven and cook for 5 more minutes. Bring a pot of water to a boil. Slice your green bell peppers in half (top to bottom) and remove the seeds. Place the four pieces of bell pepper in the water and let them get soft. Drain water and remove from the pot. Place 90 second rice in the microwave to cook. Remove the chicken thighs from the oven and set aside. Once the rice is complete, add 1 cup to the shredded chicken mixture. Prepare a sheet pan lined with foil. Add bell peppers belly side up and stuff each with the chicken & rice. Place in the oven until the edges become crispy, about 3 minutes. Top with a lemon yogurt sauce or sour cream and green onions and enjoy!