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!!!
Is it tomato soup and grilled cheese or grilled cheese and tomato soup? I think we can all agree that the grilled cheese is what we want but when paired with a delicious tomato soup, its a combination unlike any other. I am certainly in the market for one pan, limited mess dishes – although no matter how hard I try, my kitchen is always a mess after I cook. This Roasted Tomato Soup is seriously foul proof and so delicious. I made this version dairy free with a secret ingredient and it does not disappoint! And then we can’t forget about the delicious grilled cheese – the end all be all sandwich soup combination.
2lb Tomato’s – cherry, campari & roma
1 onion, diced in big chunks
1 head of garlic, peeled
1/4 cup olive oil
Red Pepper Flakes
Salt & Pepper
1 can Lite Coconut Milk
Add the tomato, onion, olive oil, basil, red pepper flakes, salt and pepper to a deep dish and place in 400 degree oven for 35-40 minutes. Take garlic and place in the center of aluminum foil and wrap tightly – the garlic will get really soft. Remove from the oven and take in all the delicious smells! Remove the basil from the pot. Place all ingredients into a blender or use an immersion blender. Add additional basil to the blender and blend. Transfer back to the pot and add one can of Lite Coconut Milk. You can def use the regular Coconut Milk, but the lite is a little more guilt free. *You can use heavy cream as a dairy option* Season with a little more salt and pepper and add red pepper flakes if you like a little heat. Garnish with fresh basil and enjoy!
Grilled cheese – take two slices of sourdough bread and butter one side of each slice. Place butter side down on a medium heat skillet – place cheddar cheese on top and then add additional slice of bread on top. Let cook for 3-4 minutes until the butter is golden and the cheese starts to melt. Flip the sandwich and let the other side get golden brown. Remove from heat when the cheese is melted. Slice, dip in the soup and 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!
Fall is HERE! This Apple Chai Crumble Cake needs to be in your weekend plans stat! I was going to call this a muffin cake because my intention was to make muffins, BUT I suppose the muffin man walked away with my muffin pan and that’s how this crumble cake was born. I have said it before, I do not like baked fruit. I was a little reluctant to add apples but I knew I wanted to combine the apple flavor with the chai spice for this delicious breakfast, lunch, dinner, dessert cake! Grain-free, refined sugar free and freaking GOOD this cake is super flavorful with an abundance of spice and the crunch of an almost cooked apple. The crumble topping has hidden protein in it – hint hint my favorite cinnamon flavor protein powder! No secrets here, this cake is easy and comes together QUICK!
I have such a soft spot for crumb cake. I don’t know what it is – I think I love it because I don’t ever have to worry about a cake to icing ratio. I am 100% a cake gal and this crumb cake is ALL cake! I think my favorite fall flavors are chai – what’s warmer than cinnamon, clove and other warming spices! Makes me want to cozy up on the couch and watch movies! The chai spices mixed with the perfectly sweet honey crisp apples makes for the PERFECT treat!
CAKE 2 cups almond flour 1 t cinnamon 1/2 t ground gloves 1/2 t ground nutmeg 1/4 t ground cardamom 2 t baking powder pinch of salt 3 eggs 2 T melted coconut oil 2 t pure vanilla 1/4 cup pure maple syrup 2 honey crisp apples, chopped CRUMBLE 1/4 cup almond flour 1/2 scoop livbody lean vegan cinnamon swirl protein powder (you could use any vanilla/plain flavor protein powder and add 1 t of cinnamon) 1 T melted coconut oil 1 T honey
Preheat oven to 350 degrees – line an 8×8 pan with parchment paper (this help immensely with removing the cake from the pan) and cooking spray. In a medium sized bowl add the almond flour, cinnamon, ground cloves, ground nutmeg, ground cardamom, baking powder and salt. Mix until well combined. In another medium sized bowl add the egg, vanilla, coconut oil & maple syrup. Whisk until well combined and eggs are beaten. Add the chopped apples and mix until incorporated. Add the dry ingredients slowly into the wet ingredients until it is all well combined. I recommend using a spatula as the apples are a bit large and will get stuck in the whisk! Transfer cake batter into the pan. Cook at 350 degrees for 15 minutes. While that is baking, lets make the crumble! Add the almond flour, protein powder, honey & coconut oil and mix with a fork until it forms a crumble. Remove cake from oven after 15 minutes – spread crumble on top and cook for 15 more minutes! Let the cake cool completely, slice & enjoy with coffee or ice-cream!
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!
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
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!
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.
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!
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!
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
Do you ever want to make a recipe but maybe don’t know what goes well with it? A special recipe that uses a few ingredients that aren’t already in your pantry? A sauce or dip that you use once that just finds a nice hiding place in the back of your refrigerator for a week or so? And then you think, DARN IT! that was good – I wish I remembered it was back there! Trust me… been there, done that SO many times!
I want to show you that you can make something tasty and use it multiple times so that you avoid waste and savor the flavors as long as possible. So, lets take the Sweet & Spicy Peach Salsa that I made – (that was SO FREAKING GOOD – and I am probably going to make it again because I miss it already) and see how we can incorporate it into multiple lunches/dinners. Cooking for one or two can be hard and I am the first to admit I do not like eating the same thing over and over and over again – BUT I will show you how to take something tasty, like salsa, and pair it with a few different entrees so that you can find a happy medium of not wasting but changing up your meals more!
First up! FISH
I love love love pairing a fresh fruit salsa with fish. The fresh, sweet flavors pair compliment the subtle, light flavors of fish (even salmon!) This is a pan-fried filet of cod paired with rice and the Sweet & Spicy Peach Salsa.
To prepare the fish: prepare one dish with bread crumbs (I always season mine with garlic powder, onion powder and paprika) and one dish with a beaten egg. Take the cod filet and coat with the egg wash mixture – transfer the filet to the bread crumb mixture and make sure it’s coated evenly on all sides. To cook the fish: Transfer to a cast iron skillet or a non-stick pan. Add a generous amount of oil to the pan (1/4 cup-ish) – turn pan on medium heat. Once pan is very warm, lay the fish down and sear each side for about 2-3 minutes. TIP:to avoid the fish sticking to the pan, after about 30 seconds in the pan take your tongs and shimmy the fish around so that it does not adhere to the pan throughout the cooking process. Once seared on all sides, place in a 350 degree oven for about 10 minutes or until the fish is cooked thoroughly. Now the easy part! Mix a ½ cup of rice (brown or white) with ½ cup of the Sweet & Spicy Peach Salsa. Place rice mixture on the bottom of the bowl and then top with your fish filet. The cod is flaky and when you get a little bite of the fish, rice & salsa it makes for a perfect bite! This would also pair well with salmon, shrimp, crab cakes, tilapia or bronzino!
Now let’s talk TACOS!
I always have corn tortillas on hand in my refrigerator because I am a firm believer that you can transform anything into a taco and it will taste amazing! Here I went Crispy BBQ Chicken Taco with Sweet & Spicy Peach Salsa! WOW! This salsa pairs so well with the sweet and tangy flavors of the BBQ sauce. This would taste equally delicious with grilled BBQ chicken instead of crispy. I also made a quick garlic lemon yogurt sauce (because I love sauces)! Just take a big spoonful of Greek yogurt + juice of one lemon and a little minced garlic or garlic powder – mix together!
To build the tacos: start with a warm corn tortilla, add a little of the Greek yogurt sauce on the bottom, add arugula, then your BBQ chicken, a few slices of red onion, a big spoonful of the Sweet & Spicy Peach Salsa and then finish off with a dollop of the Greek yogurt sauce! You won’t be disappointed adding this salsa to any taco creation – I promise!
Classic Dip! Yes, I found myself on multiple occasions eating this salsa straight out of the bowl with grain-free tortilla chips AND sweet potato chips. It was perfect and pairs with any type of chip, chip alternative, vegetable you could dream of.
Honorable mention (didn’t take any photos) Soft Scrambled Eggs with Sweet & Spicy Peach Salsa – holy cow the best way to start your morning!
Now hold onto the late summer peaches as long as you can, make this salsa one more time and enjoy it throughout the week! Tell me how you used the Sweet & Spicy Peach Salsa throughout the week and what you made with it!