Lemony Tomato Chicken

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!


Ingredients

  • 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

Instructions

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!


Buffalo Chicken Stuffed Peppers

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!


Ingredients

  • 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

Instructions

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!


Copycat Bantam Bagels

Have you ever heard of Bantam Bagels? They are the little bite sized bagels stuffed with cream cheese. Cool concept right? Well, I have made the ultimate copycat to the original! Using only a few ingredients that you probably have stocked in your pantry, these tasty breakfast treats will come together quick! Perfect with morning coffee watching the news or getting ready for a brunch at home to impress your friends. If you like bagels you will love these copy cat bantam bagels!


Back in April I found the best make-at-home bagel recipe that was good and clean! One of my new favorite wellness friends @badash.fitness shared the recipe. I have made it a handful of times for my family and they have loved it! My first few go’s with it have been using gluten free flour which works perfectly! Today I am using regular all purpose flour and the recipe came together without fail.


Ingredients

1 cup all purpose flour (gluten free works well too) + 1 tbsp
1 cup non-fat greek yogurt
2 tsp baking powder
1/2 tsp salt
1 egg
1/2 block of cream cheese
bagel seasoning of choice (I used everything)

Instructions

  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper or a silicone liner.
  2. Mix flour, baking powder and salt in a medium sized bowl. Add yogurt and mix until well combined and a dough starts to form. You may need to add a little more flour to make sure it isn’t too sticky.
  3. Cut the cream cheese into 1 inch cubes.
  4. Flour your hands and pull apart small sections of the dough (it should make 11-12 bites). Flatten the dough in your hand and place the cream cheese cub inside. Cover the cream cheese with the dough and roll into a ball. Repeat until all the dough is used. *Make sure to keep your hands floured as things could get a little sticky.
  5. Beat 1 egg and use a brush to coat the top of all the dough balls. Sprinkle your favorite seasoning on the top until they are all coated.
  6. Cook at 375 for 24 mins until golden brown on top.
  7. Enjoy!!

Butternut Squash White Bean Naan Pizza

I am loving all things butternut squash right now! Looking for comforting and versatile ways to cook with it that are a little out of the ordinary. Taking one ingredient and working it so that you can have multiple meals is my jam – saves time and money! Outside of the traditional, yet delicious butternut squash soup and roasted butternut squash – this is a roasted butternut squash and white bean naan pizza! Yes, this is as good as it sounds!


Everything starts with a peeled butternut squash – it seems daunting but really is quite easy with a good vegetable peeler! I roasted my squash at 425 degrees for 22 minutes flesh side down and then flipped over and cooked for 18 more minutes! I add a generous amount of olive oil all around the squash so that it can cook evenly. So now that we have the basics, let’s break down how to make this naan pizza!

Ingredients

1/2 roasted butternut squash
1/2 cup cannellini beans (cooked in the can is what I used) + more for topping
2 T olive oil
1 T minced garlic
2 whole grain naan
TOPPINGS
1 link chorizo sausage
sliced red onion
sage & thyme
goat cheese


Instructions

Preheat oven to 400 degrees and line a baking sheet with parchment paper and place in the preheated oven. Follow directions above for roasting butternut squash. Hot out of the oven, combine the squash with the cannellini beans to a blender and mix until nice and smooth (you may need to add a pinch of water to get the consistency you want). Remove pan carefully and place naan on pan. Combine olive oil and garlic and spread on top of the naan. Split the squash and bean mixture across both pieces of naan and spread so that it almost reaches the sides. Now the fun part: toppings! I added cooked chorizo, red onion, cannellini beans, thyme & goat cheese to one. A vegetarian version would be everything minus the chorizo and I added sage and a balsamic glaze for an extra kick of flavor!

This one is EASY, good and you can get creative with the toppings! Let me know how you like it and what else you like to make with butternut squash!


News Ways to Eat: Sweet Potatoes

Since I shared with you in my last post the best way to cook a sweet potato, I thought I would share a few of my favorite Stuffed Sweet Potato recipes to help inspire you next time you make them! Yes, sweet potatoes are a great side dish; baked, fried, roasted, smashed – seriously you can eat them so many ways… but why not make these the star of the show, the roots of the dish that bring it all together.


Stuffed Sweet Potatoes

Philly Cheesesteak Stuffed Sweet Potato
Buffalo Chicken Stuffed Sweet Potato
Balsamic Chicken & Tomato Stuffed Sweet Potato
Breakfast Stir Fry Stuffed Sweet Potato

a fullbellythyme secret – leftovers are GREAT resource for your next stuffed sweet potato creation! Also, before you start stuffing, the easiest way to reach your full stuffing potential is to take a fork to the center of the sweet potato and mash in the middle so there is a hollow area for the deliciousness that awaits!

Philly Cheesesteak

This one was a no brainer – who doesn’t love a philly cheesesteak? I prepped about half a pound of ground beef and cooked it with diced onions, peppers & mushrooms in a sauté pan over medium heat. I added a little Worcestershire Sauce, salt, pepper & red pepper flakes! Create some space in the center of your sweet potato, stuff with the ground beef mixture then top with a handful of mozzarella cheese – microwave for 1 minute until the cheese has melted. Top with sliced green onion & enjoy!

Buffalo Chicken

This is a sweet and spicy combination you will want to run to make! Buffalo sauce is a hit or miss for me, I like it in moderation but down enjoy it on everything. Grilled chicken cooked in a cast iron skillet with The New Primal Medium Buffalo Sauce. I added a bit of butter to the pan to help the flavors of the buffalo sauce blend! I steamed so broccoli florets and added them to the pan once I flipped the chicken over. After the chicken has cooked through, I shredded it using two forks. Again, carved out a little hole in the sweet potato and got to work stuffing! This combination was so good – the heat from the buffalo paired so well with the natural sweetness of the sweet potato!

Balsamic Grilled Chicken & Tomato

This one kind of happened on accident. It was a combination of trying to use up produce in my fridge, using that last piece of chicken and trying not to waste! But am I glad this one happened – holy cow!! This one screamed summer and this balsamic tomato mixture is something I can’t live without. A whole pint of cherry tomatoes into a cast iron skillet with olive oil. Stir frequently until they really start to blister and get soft. Take any utensil and pop them so they burst! Now add about 2 T of balsamic vinegar, salt & pepper. Let it cook for 2-3 minutes until the flavors are combined. I ended up cooking the chicken in this very mixture so that all the flavors would bleed together. Slice the chicken. Stuff with tomatoey jam first then add chicken on top with more tomatoes. Finish it with basil! YUMMMMMMM.

Breakfast Stir Fry

You might be curious what a breakfast stir fry is? Well, simply, it’s leftover stir fry with an egg added to it! I am a culprit for taking leftovers and adding an egg and calling it breakfast – but hey why not! This one was GOOD! And could be perfect for lunch or dinner. This stir fry was a clean out the fridge stir fry; mushrooms, broccoli, peppers & corn mixed with a combination of rice vinegar, coconut aminos, garlic, honey & red pepper flakes. Rejuvenated in the microwave, stuffed into a sweet potato and topped with a delicious runny fried egg. This combo was extra tasty because the runny yolk doubled as a tasty sauce.

Now go stuff some sweet potatoes and share with me what you create! xx


Easy Sweet Potatoes

Ok, taking it back to the basics and breaking down the best way to cook a sweet potato. Yes, sweet potatoes can be cooked MANY ways but when you eat them as often as I do you need something simple, easy & foolproof.


What You’ll Need:

Sweet Potatoes
Olive Oil
Salt & Pepper

Instructions:

  1. Preheat your oven to 425 degrees and prepare a baking sheet with tinfoil
  2. Carefully cut both sweet potatoes in half long ways. Place the sweet potatoes down on the baking sheet flesh side down. The skin should be facing you at this point.
  3. Add about 1 T of olive oil to each piece of sweet potato (4 T total). Drizzle the olive oil so that the sweet potato is fully covered
  4. Place the sweet potatoes in the oven for 20 minutes. Remove the pan from the oven and carefully with tongs flip the sweet potatoes over
  5. Season the flesh side of the sweet potatoes with salt & pepper
  6. Place back in the oven for 18 minutes
  7. Remove & enjoy! The center of the sweet potato should be soft to the touch with a fork

I love incorporating sweet potatoes into all my of meals – breakfast, lunch and dinner! They are versatile, filling and healthy. An added bonus is that they can be transformed into french fries, and if you know me you know I LOVE french fries! In all seriousness, I made a batch of these sweet potatoes on Sunday and had them ready to go for the week ahead! They can be stored in an airtight container in the fridge for up to 5 days. They reheat very well in the microwave, air-fryer or oven!

Now go make some sweet potatoes and let me know what you think!

Cut sweet potatoes in half long ways
drizzle about 1 T of olive oil over each sweet potato. Cook at 425 degrees for 20 minutes
remove & flip, season with salt & pepper and cook for an additional 18 minutes
perfectly cooked sweet potatoes!


Sweet And Spicy Peach Salsa

I am soaking up all of the summer produce, especially the peaches! Here is an EASY Sweet & Spicy Peach Salsa that is sure to kick up any ordinary dinner. It is so delicious and perfect for a quick snack or served with chips watching sports! 6 ingredients total, it really is that easy! All of your favorite summer flavors are combined in one dish and that’s what makes this Peach Salsa so perfect. Combining peaches, tomatoes, red onion, cilantro, jalapeno and lime juice, these flavors blend together for the best tasting summer salsa. I have been loving the combination of peaches with jalapenos – it’s the perfect blend of sweet & heat!

What is your favorite summer produce staple? Every time I go to the produce market I am instantly drawn to the peaches. I didn’t grow up loving peaches or remembering enjoying them during the summer. I mostly remember the adventures in the woods and all of the mosquito bites instead. I do remember when I lived in Philly with my older sister, we would be so excited to go to the market in the summer to get peaches. She loved them so much and taught me how to pick the ripe ones. One summer in particular they took so long to get ripe – we were waiting and waiting. Week after week we would go back to the market to see if they were finally ripe! This is why I do not take ripe peaches for granted and I eat them up any chance I get!

There is something so great about combining fresh ingredients together to make something super tasty. This is a chunky salsa perfect to add to any fish dish (enjoyed with cod last night), mixed into white or brown rice (yum!), on tacos and as a classic chip & dip match made in heaven. I believe a generous amount of salt is key to a perfect salsa. I am also very generous using lime juice as I love how it balances out all the flavors and blends them together. TIP: you could substitute mango, pineapple or watermelon for the peaches to customize your perfect version of this salsa. One thing I can guarantee is that you will want to eat this on everything!

PEACH SALSA

INGREDIENTS:

  • 2 Peaches
  • 1/2 Tomato
  • 1/2 Red Onion
  • 1 TBSP Jalapeno, seeded
  • 1/4 Cup Cilantro
  • 3 Limes
  • Pinch of Salt

INSTRUCTIONS:

Take peaches, tomato and red onion and dice small and add to a medium sized bowl. Slice the jalapeno, remove the seeds and dice small (the more seeds you keep the spicier the salsa will be). Chop the cilantro and add it with the other ingredients. Cut the limes in half and combine juice to the mixture. TIP: before you cut the limes in half, roll them on a flat service for 15 seconds. This will help to loosen the insides and extract more of the juice inside! Once all ingredients are in the bowl add a heavy pinch of salt to the top. Take two spoons and start to mix the ingredients together until well combined. Enjoy as a dip or on top of your favorite protein!