Marinated & pounded chicken in a spicy BBQ rub with olive oil and lemon.
Grilled to perfection zucchini boats and a salad on the side.
Red peppers, cucumber, baby spinach and arugula. Bragg pomegranate dressing.
Gotta love summer.
Celebrate this delicious-food-filled holiday tonight with some healthy lettuce wraps.
Inside: Oven baked chicken. Seasoned with crushed red pepper, garlic powder, turmeric, oregano, and black pepper (lots).
Guacamole with chopped red onion, garlic, lime, paprika, and chunky tomato.
Also on this incredible taco, shredded carrots and Bragg pomegranate dressing (a little sweetness to combat the spicy).
I went guacamole crazy today.
I also had guac on toasted rye this morning…
Mmm…pairs well with a hard-boiled egg too!
Fighting another stupid cold this Spring?
Here’s a quick and yummy dish to cook for dinner to help battle those damn stuffy noses and sore throats.
Butternut squash is one of the top cold killers due to it’s high concentration of vitamin A.
Peel it, chop it, bake it.
I paired this squash with chicken and chopped onions and garlic, as well as turmeric, paprika, pepper, and a hint of cinnamon on top. (To clear your sinuses, add some spice and kick it up a notch!)
P.S. I saved some squash to make a hash one morning, just like I did with the sweet potato! Mmm.
Brown rice pasta–my new favorite–cooked al dente. This is a great alternative to regular pasta. Quinoa noodles are also another protein-fiber-packed whole grain that’s much better for you than white noodles.
Leftover chicken, shredded and stir fried in peanut oil (yum!) and coconut aminos (or low sodium soy sauce). With yellow and red pepper, red onion, and garlic.
Garlic is one of those things that goes great in almost any dish, and it’s packed with flavonoids and other heath benefits, woohoo!
For spices: ginger, paprika, crushed red pepper (not too much), adobe blend, cumin…I love spicy! Could you tell?
Put it all together: toss the vegetables & chicken mixture with the pasta and some chopped scallions, salt, and pepper!
I absolutely love rotisserie chicken. There’s so much you can do with it, from wraps and nachos to this delightful soup!
In a crockpot, I threw together some chopped veggies of my choice: parsley, spinach, carrot, celery, onion, and shiitake mushrooms.
For spices I did an Italian seasoning, two bay leaves, some turmeric, black pepper and a little Sriracha sauce to give it a kick.
I added the black beans when I smelled it’s Mexican aroma. Black beans add protein and fiber (and they’re delicious!). But you could also use whole wheat gnocchi or pasta noodles for a different nutrient-packed carb.
Mmm asparagus season! I love this vegetable. Boiled & on top of a salad, grilled as a side dish, or stir fried with quinoa!
For this recipe, I cooked the asparagus in a pan until crisp. Then, added garlic & ginger. Set this mixture aside.
In a separate pan, heat some oil (I chose peanut oil, yum!). Cook the chicken through. Set this mixture aside and simmer some corn starch, lemon juice, and soy sauce in a pan.
Put it all together, let the flavors combine, and voila! I served it over quinoa and some baby kale. 🙂