This easy dinner was a huge success! We love chicken cutlets, but I wanted to twist it up a bit and try to leave out the breadcrumbs. I used the Ninja to quickly ground up some almonds and pecans & it worked great. You could also use almond meal (almonds already ground up) if you want to skip this step. I liked blending it myself because I left some pieces bigger than others for that extra crunch….
If you like curry and are looking for a comfort-food type stew for a cold night, this is a nutrient and protein packed meal that will keep you full and warm! The lentils provide iron and fiber, the beans and quinoa provide protein, and the spinach adds vitamins and nutrients that will aid in your digestion. It is easy to make and you’ll have plenty for left overs. Store in the fridge in air-tight containers so you have easy access to a healthy and satisfying lunch or dinner later in the week….
I was walking up and down the aisles of Trader Joe’s the other day looking for ideas on what to make with ground grass fed beef. I ended up near the produce and noticed that the peppers looked super shiny and appealing and so I thought, “I could try to make stuffed peppers!” I made it a mission to incorporate many colors and all of the macronutrients our bodies need (protein, carbs, and fat) in to each pepper…. so, this is what I came up with. We really enjoyed this meal and it was great for left-overs as well. This recipe makes enough “stuffing” for about 8 peppers.
This is an easy, healthy take on a comforting meal that is perfect for those busy week nights when you need to just whip something up for your family. Typically, pasta and tomato sauce can be loaded with added sugar and carbs found in white flour and whole wheat pasta and store-bought jars of sauce. A meal like that meal will likely fill you and your kids up for a little while, spike some energy, and then leave you feeling gross and lazy. So, instead, try swapping out some unhealthy ingredients with similar options that will leave you more energized and provide you with more protein and nutrients….
I hesitate making pork because I find it hard to make sure it doesn’t overcook and become dry. So, I decided to try and make a healthy, flavorful sauce/glaze that can be poured on top of thinly sliced pork medallions just in case they turned out dry! I ended up cooking the pork IN the glaze for a little, then preserving the glaze in the heated pan after removing the meat and thickening it a little bit. Then, I topped it over the pork. It turned out delicious and I felt good knowing it was healthy, too. Comment below if you try out this recipe!
Things have been a bit hectic lately for us here and we have had little time to prepare home-cooked meals. On Saturday night, we decided to stay at home, clean our apartment and enjoy a meal prepared in the house. Since we ordered a few times this week, I was craving a bit of a detoxing meal and my husband really wanted some soup. So, I decided to try and make butternut squash soup to have alongside some simple baked chicken and asparagus. It all came out great and as I write this on Sunday morning, I can tell you I already feel much better.
Eating meals prepared by YOU is a great way to ensure you are eating healthily and to give your body the nutrients you need.
Dinner last night was a combination of three recipes: Chicken with Adobo Seasoning, Tumeric “Yellow” Rice, and my Fiesta Bean Salad. The trio was inspired by my husband’s request for some type of Mexican bean salad and spiced chicken. As a child, I LOVED when my mom made yellow Rice-A-Roni, so my twist on this makes me feel like I am indulging in a childhood fav, but really I am eating whole grains with a coating of a super-healthy and anti-inflammatory spice. When everything was prepared, we scooped some rice into our bowls, added the chicken, and then topped it with the bean salad. We added some avocado on top for some extra healthy fats and creamy flavor! This recipe makes enough for about 6 six servings if you use 3 lbs of chicken. It is delicious, nutritious, simple and great for leftovers! Enjoy :-)…
- ½ tsp salt
- ½ tsp pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder
- ½ tsp dried oregano
- ½ tsp cumin
- 5-3lb chicken, cubed
- Mix all seasonings in a large mixing bowl.
- Place cubed raw chicken in same bowl.
- Drizzle with a little EVOO.
- Rub the spices all over the chicken well with your hands or a big wooden spoon.
- Heat a T of EVOO in a large pan.
- Cook chicken over medium heat. Serve warm!
- 5 cups chopped spinach
- ¼ cup chopped cilantro
- 1 can rinsed black beans
- 2 cans diced tomatoes with juices OR 4 chopped fresh tomatoes
- 1 mango, peeled and chopped
- 1 small onion (either red or yellow), diced
- 1 jalapeno (optional)
- 1 can corn
- juice of 2-3 lemons
- juice of 2-3 limes
- Combine everything in a large bowl and toss to mix!
I was in the mood for a light meal with leafy greens. I really have had a hard time eating salads during my pregnancy and I know I need more iron, so I am trying to incorporate spinach into soups and main courses to get the nutrients I need. I loved this meal because it was rather simple and it tasted great two ways – my husband added some red sauce on top and I just mixed in some goat cheese to make it creamier. You don’t need to add in either of these things, but they are options for you! The cheese will melt as soon as it hits the hot mixture of squash, chicken, and spinach…. yum! :-)…