Pineapple Chicken Kabobs

Summer time equals grilling time at our house. We would (and sometimes do) grill every night of the week. Have you ever tried grilled pizza? Do it! You won't regret it!

If you love your grill as much as we do, this kabob recipe is a perfect recipe for you! It's super simple and delicious.

Pineapple Chicken Kabobs

Ingredients

• 1lb boneless, skinless chicken Breast
• 1/4 cup coconut aminos (or reduced sodium soy sauce) 
• 1 tsp ground ginger
• 2 cloves garlic, chopped
• 1 fresh pineapple, chopped into chunks (you can replace fresh with 1 8oz can of chunked pineapple) 
• 2 medium bell peppers
• 1 large red onion

Special Equipment

• Skewers (If using wooden skewers make sure to soak in water for 30 minutes before prepping)

Instructions

• Place chicken breast in a resealable gallon bag. Add in coconut aminos, garlic, and ginger. Place in the refrigerator. Allow chicken to marinate for at least 30 minutes (we usually let it marinate in the fridge for a few hours) 
• Chop chicken, pineapple, onion, and bell pepper
• Preheat grill to high heat
• Place a piece of chicken, pineapple, pepper, and onion onto a skewer and repeat until full 
• Grill skewers on covered grill for 4-5 minutes per side, or until chicken is no longer pink. 
• Serve immediately

We love to have our skewers over brown rice, but you can definitely have them as is, or with another favorite grain! If you love the recipe, let me know!

Whole Wheat Pasta with Parmesan and Pine Nuts

This Italian girl has gotta have her pasta every once in a while. This recipe includes fresh basil, grape tomatoes, and pine nuts. These ingredients are light and fresh and allow you to have your pasta without feeling weight down.

Whole Wheat Pasta with Parmesan and Pine Nuts

Ingredients

• One box of whole wheat fusilli pasta
• 1/4 c pine nuts 
• 1/4 c freshly grated parmesan cheese
• 1/4 c fresh basil, chopped
• 1/4-1/2 c extra virgin olive oil
• Red pepper flakes, to taste 
• Sea salt and black pepper, to taste 
• 1/2 cup cherry tomatoes for garnish

Instructions

• In a bowl mix together olive oil, pine nuts, parmesan, basil and red pepper flakes 
• Cover bowl with saran wrap and let stand 
• Cook pasta according to package instructions 
• Toss cooked pasta in the bowl with the olive oil mixture
• Garnish with cherry tomatoes, use salt and pepper to taste 

We don't make this recipe often, but when we do it's a special treat. I love adding extra tomatoes, or chicken for protein if we're in the mood for a bit of a heartier dinner. You could always add cooked shrimp too!

Tropical Mango, Chicken, and Avocado Salad Bowl

The flavor combo of this salad bowl will take your mouth on a vacation. It's delicious, fresh, and refreshing. Even Gabe likes this one, although... he mostly picks out the fruit. I don't blame him though. The best part about this bowl is that you can chop up all of your fruit and make multiple servings at once for a family dinner, or to take as lunches for the week. It's a great meal plan/prep recipe!

Ready to jet set to a tropical island....? Let's go!

Tropical Mango, Chicken, and Avocado Salad Bowl, Serves 1 

Ingredients

• 1 Tbsp apple cider vinegar 
• 2 Tbsp 100% pineapple juice
• 1 tsp EVOO 
• 1/4 tsp chili powder 
• 1/4 tsp sea salt 
• 1/4 ground cumin 
• 1/4 tsp black pepper 
• 3/4 cup cubed chicken breast 
• 1/2 cup chopped cucumber 
• 1/4 medium mango, peeled and chopped 
• 1/4 medium avocado, chopped
• 1/4 cup fresh pineapple, chopped
• 3 Tbsp fresh cilantro, chopped (optional) 

Instructions

• Combine vinegar, oil, pineapple juice and all spices in a small bowl, whisk to blend 
• Place chopped chicken, cucumber, mango, avocado, and pineapple in a medium bowl, mix well to combine 
• Drizzle with the pineapple juice dressing, toss to combine
• Top with cilantro, if desired 

I honestly think this salad gets better as the dressing has a chance to sit. So, if you can wait---let the combined salad chill in the fridge for about an hour or so for better flavor. Enjoy!

Black Bean Burrito Bowl

When I was in college Chipotle and Qdoba were on our short list of places to go grab a quick dinner. A burrito with queso, pico, sour cream, guac, cilantro rice, chicken, and grilled veggies.... I was in heaven. However, I know that this wasn't the healthiest choice.

College was a long time ago, but my love for Mexican food has not gone away. I have just found a way to make my own, healthy version. Using fresh pico de gallo, grilled chicken, greek yogurt, and avocado this burrito bowl hits the spot and is EVEN better than the college take out that I craved weekly.

So if you love a good burrito bowl as much as me, let's dive in!

Black Bean Burrito Bowl, Serves 4

Ingredients

• 2 cups cooked brown rice, warm 
• 3 tbsp fresh cilantro, chopped
• 2 tbsp fresh lime juice 
• 3 cups romaine lettuce, chopped
• 1 cup black beans, rinsed, drained, and warm 
• 1 1/2 cup grilled chicken breast, cubed 
• 1/2 cup shredded mexican cheese 
• 1 cup fresh pico de gallo (we love Trader Joe's mild pico) 
• 1/2 medium avocado, diced 
• 1/4 cup plain greek yogurt (0%-2%)

Instructions

• Combine rice, cilantro, and lime juice in a medium bowl, mix well 
• Evenly divide lettuce between serving bowls (4) 
• Top lettuce with cilantro-lime rice, beans (1/4 cup), Cheese (2tbsp), Pico (1/4 cup), Avocado
• Top each bowl with 1 Tbsp of Greek Yogurt
• ENJOY!

Sometimes we like to crush up some plantain chips for a bit of a crunch on top, or some tortilla chips! We also like making four servings and getting at least 2 meals out of it. This is a great leftover meal to pack for a lunch or to save for dinner another day.

Fresh Fruit Popsicles

I don't know about you, but once it hits a certain point in summer, I'm ready for cooler temps and fall. However, as a teacher, I also am torn because I don't want to wish summer vacation away. It's been HOT here. We've been doing everything we can to cool off including lots of trips to a little local lake and the community pool. Gabe has become a water bug and it's a lot of fun! Another thing we love to do as a family is share popsicles. However, I know how much sugar can be in the freezie pops that Gabe loves, so I came up with an alternative.

These homemade popsicles have chunks of mango, slices of kiwi and strawberry, and blueberries in them. They hit the spot on a hot day and they're toddler and husband approved.

Ingredients

• 2 Tbsp raw honey
• 1/2 cup water
• 1/2 mango, sliced
• 1 medium kiwi, peeled and sliced
• 1/4 cup strawberries, sliced 
• 1/4 cup blueberries
• 1/4 cup fresh lime juice

Instructions

• Heat up honey and water in a small pan on the stove over medium-high heat. Heat, stirring frequently for 5 minutes, until the honey and water are well blended. Cool to room temperature.
• While water cools, even distribute fruit into four popsicle molds, set aside
• Pour the lime juice into the water/honey mixture, stir until combined 
• Pour lime juice mixture into the molds, covering the fruit. Freeze for at least 4 hours, or until set. 

I hope these help cool your family off on a hot day! Enjoy!

Pesto Farro Salad

Farro is delicious. If you haven't had it, I definitely recommend it. There's something about the texture that makes us crave this salad weekly. Farro is the star ingredient, but the pesto, fresh arugula, cherry tomatoes, and mozzarella pearls make it a delicious meal. 

We get our farro and vegan pesto from Trader Joe's. You should be able to find farro at your local grocery store with the other grains (rice and quinoa).  If you can't, you can always make a swap with rice or orzo. You can also substitute the vegan pesto with store-bought or homemade pesto.



Pesto Farro Salad, Serves 2

Ingredients

• 1 Cup farro, uncooked 
• 1/2 cup cherry tomatoes, halved 
• 1 1/2 cup arugula
• 1/2 cup mozzarella pearls, halved 
• 1/2 container Trader Joe's vegan pesto (or a 6-8 oz jar store-bought pesto) 

Instructions

• In a large saucepan, cook farro according to package directions
• When the farro is done cooking, drain any water that remains, place in a medium serving bowl
• Stir in the pesto 
• Add tomatoes, arugula, and mozzarella, stir to combine

That's all there is to it! It's a really simple, delicious and healthy recipe. It's perfect for a busy middle-of-the-week dinner when you don't want to spend a lot of time preparing a meal. It's also a great side dish to bring to a potluck. If you don't want to eat it as a full meal you can always add a protein (grilled chicken, yum!) and have it as a side dish. Hope you enjoy!

Chopped Salad with Grilled Chicken and Mango Dressing

As we start our trek back from vacation (we've been gone since June 26th!), my body is craving routine and fruits and veggies. Last year when we got back, by Nate's request, we had a salad week. I'm excited to add this one to our rotation for Salad week this year! It's loaded with chopped veggies, has a killer, homemade, mango dressing and is topped with grilled chicken breast....YUM! There are a few steps included in this recipe, but once it's all tossed together it's totally worth it. Let's do this!

Chopped Salad with Grilled Chicken and Mango Dressing, Serves 2

Dressing Ingredients

• 1 cup ripe mango, chopped 
• 1/2 cup cilantro leaves (packed if you would like more cilantro flavor) 
• 1 tsp red chili pepper paste 
• 3 cloves of garlic, chopped 
• 2 tbsp red wine vinegar 
• 3/4 tsp sea salt 
• 1/3 cup Extra Virgin Olive Oil 

Salad Ingredients

• 6 cups spring mix, divided 
• 2 boneless, skinless chicken breasts
• 2 mini cucumbers, diced 
• 1 bell pepper, sliced thinly, divided 
• 1 mini avocado, diced 
• 1/2 cup cilantro, chopped 
• 1/2 cup mango dressing, divided 
• 20 plantain chips, crushed and divided

Instructions (Dressing)

• Place mango, cilantro, chili pepper paste, garlic, red wine vinegar, and salt to your blender 
• Blend on low until combined 
• Slowly add the olive oil until dressing thickens to desired consistency

Instructions (Salad)

• Marinate the chicken in 1/2 cup of mango dressing for 30 minutes to overnight (the longer you marinate, the stronger the flavor) 
• Grill the chicken to an internal temperature of 165°, let chicken rest for 5 minutes
• Divide spring mix, 3 cups each, on serving plates 
• Add 1 chopped cucumber, 1/2 sliced bell pepper, 1/2 diced avocado, 1/4 cup of chopped cilantro to each plate. 
• Thinly slice chicken breast and place on top of the salad 
• Pour desired amount of remaining dressing salad 
• Top with crushed plantain chips
• Enjoy! 

The fresh flavors of this salad, and the homemade dressing, will leave you craving it over and over again. I wouldn't be surprised if you add it into your favorite rotations for summer like we do!

Crunchy Chicken Salad over Sweet and Tangy Slaw

I'm all about meals that I don't have to cook in the summer. I don't love turning on the oven or even cooking on the stovetop--especially when it's hot out. Yes, we have air conditioning... I'm just a baby when it comes to being too hot. Anything that I can whip together with ingredients from the fridge is a win in my book. This one is full of veggies and is a perfect lunch for a hot day.

Crunchy Chicken Salad Over Sweet and Tangy Slaw, Serves 1

Ingredients

• 2 Tbsp apple cider vinegar 
• 1 Tbsp olive oil 
• 1 tsp reduced-sodium soy sauce
• 1 tsp dijon mustard 
• 1 packet stevia (optional) 
• Sea salt and ground black pepper (to taste; optional) 
• 2 cups coleslaw mix
• 1 small apple, chopped, divided use
• 1 (5oz) can chicken breast (drained)* 
• 1/4 cup plain (0%) Greek Yogurt
• 1/4 cup chopped celery 
• 1/2 tsp garlic powder (optional) 

Instructions

• To make dressing: combine vinegar, oil, soy sauce, mustard, and stevia (if desired) in a small bowl; whisk to blend 
• Season with salt and pepper, if desired; whisk to blend. Set aside. 
• Combine coleslaw mix, half chopped apple, and dressing; toss gently to blend. Set aside. 
• Combine chicken, yogurt, celery, garlic powder (if desired), and remaining half appl in a medium bowl; mix well. 
• Top coleslaw mixture with chicken salad. Serve immediately. 

You could totally make a huge batch of the slaw as a topping for burgers or as a side dish for a potluck BBQ. As always--I'd love feedback if you try this recipe! It's one of our favorites in the summer.

*If you'd rather use tuna in this recipe you can definitely do that. Substitute your 5oz of chicken breast for 5oz of light albacore tuna packed in water, drained.

Frozen Yogurt Bites

Frozen yogurt is a favorite summer treat. I love sampling flavors and putting toppings on. I mean with fruit and chocolate how can you go wrong?!

These strawberry frozen yogurt bites are just as delicious and you don't have to go out to grab a froyo treat when these are in your freezer! Plain greek yogurt is the main star in this recipe, but the pecan, coconut sugar, and coconut oil crust is DIVINE!

Frozen Yogurt Bites, Serves 6 

Ingredients

• 1/2 cup pecans, chopped
• 1 Tbsp Coconut Sugar
• 1 Tbsp Extra Virgin Coconut Oil, Melted 
• 1/2 tsp ground cinnamon
• 3/4 cup plain greek yogurt (0% or 2%)
• 2 Tbsp raw honey 
• 1 1/2 cup strawberries, diced 

Instructions

• Line muffin tin with 6 parchment cupcake liners, set aside 
• Combine pecans, sugar, oil, and cinnamon in a blender or food processor, pulse till combined
• Divide mixture evenly among prepared muffin cups, press in gently to set 
• Combine yogurt and honey in a small bowl, mix well 
• Evenly top pecan mixture with yogurt mixture 
• Top with strawberries 
• Freeze until firm (4-6 hours) 

Tip: When removing from the muffin tin, gently set tin in warm water for 30 seconds. This makes them easier to remove.

You don't have to limit your toppings to strawberries, either! Mix it up with your favorite fruit or chocolate treat. Have fun!

Grilled Peach Salad

I feel like there are two types of people. Those who love fruit on their salad, and those who don't. I'm definitely someone who LOVES to add fruit. The little bit of sweetness it brings to a salad is so good that I wind up craving salad all summer long. What better season to do it than summer?! When the fruit is fresh and when you can grill it to get a bit caramelized..... YUM!

This bed of spring mix and arugula is topped with grilled chicken, grilled peaches, goat cheese, blueberries, candied pecans, and a simple vinaigrette. It is refreshing and delicious and you need to try it!

Grilled Peach Salad, Serves 2 

Ingredients (Candied Pecans) 

• 1/4 cup chopped pecans 
• 1 Tbsp honey 
• 1/2 tsp cinnamon 
• 1 Tbsp water

Ingredients (Honey Vinaigrette)

• 1 Tbsp honey 
• 1 Tbsp extra virgin olive oil 
• 1 Tbsp apple cider vinegar 
• 1 Tbsp balsamic vinegar 
• a pinch of salt

Ingredients (Grilled Peach Salad)

• 2 ripe, firm peaches
• 1/2 tsp olive oil 
• 4 cups spring mix
• 2 cups arugula
• 1/2 cup blueberries
• 4 Tbsp crumbled goat cheese

I know! It seems like there are a lot of ingredients, but I PROMISE this salad is easy to throw together, and once you do it once, it'll be even easier the second time!

Instructions (Pecans)

• Place all ingredients into a small skillet on medium/high heat. 
• Allow honey mixture to boil and reduce until pan becomes dry 
• Add a touch of butter to let the pecans separate 
• Remove from the skillet and onto wax paper, spread to cool 

Instructions (Honey Vinaigrette) 

• Add all ingredients to a small dish or small mason jar, shake well to combine

Instructions (Grilled Peach Salad)

• Preheat Grill to high heat
• Cut peaches, and remove the pit, cut each peach into 4 wedges 
• Place the peaches in a bowl and toss with olive oil 
• Grill the peaches for 2 minute per side, remove gently
• Place the arugula and spring mix in the bowl with the candied pecans, blueberries, grilled peaches, and goat cheese
• Divide evenly among two serving dishes 
• Top with 2 Tbsp of honey vinaigrette
• Serve immediately

I hope you enjoy this salad. I love the combination of flavors. If you try it, it is sure to become a summer favorite! 

Healthy Taco Salad

Tacos Tacos Tacos! When we're not sure what to put on the menu for meal planning, tacos are always our go-to. These taco bowls last for two nights, and I get pumped when we have leftovers because it means I don't have to cook! They're super easy to throw together too--so even when you DO cook, it's a quick meal.



Taco Salad Bowls, Serves 4 

Ingredients

• 8 Cups, Hearts of Romaine Lettuce, chopped, divided use
• 1 lb Lean Ground Turkey
• 2 Tbsp Homemade, or Low-Sodium Taco Seasoning 
• 1 Bag Frozen Cauliflower Rice 
• 2 Cups, Grape Tomatoes, halved, divided use
• 1 Cup Pico De Gallo, divided use 
• 1/2 Cup 0% greek yogurt, divided use 
• 1/2 cup plantain chips, crushed (optional)
• Chopped fresh cilantro (optional) 

Instructions

• Brown ground turkey in a large skillet
• Add homemade taco seasoning (or packaged seasoning) and 1/4 cup water, reduce heat to medium/low
• Add 1 bag of frozen cauliflower rice
• Cook, uncovered, until heated through, about 7-8 minutes 
• Place two cups of chopped romaine on the bottom of your serving bowls
• Spoon in 1 cup of the taco mixture 
• Top with 1/4 cup grape tomatoes, 1/4 cup pico de gallo, 2 tbsp greek yogurt, and 2 tbsp plantain chips on top.
• Add chopped cilantro if desired

As you may have noticed, this taco salad skips the traditional crispy shell bowl and loads up on romaine and sliced grape tomatoes. Instead of rice, caulirice is used as a substitute, meaning that these taco bowls are truly veggies most! I promise, you won't even miss the rice or the crispy shell. You'll see...

White Bean and Basil Hummus

I could live off of snacks and so could Gabe. We love crunchy things, and we love to dip said crunchy things (plantain chips, carrots, cucumbers, veggies straws) into hummus. Our go-to hummus is the plain hummus from Trader Joe's; it's smooth and has a yummy, nutty flavor to it. However, I got a bunch of fresh herbs for Mother's Day and my birthday this year so I've been wanting to use them for fun new recipes! All of these things inspired this White Bean and Basil Hummus. Let's get started. 

Ingredients

• 15 ounce can low sodium white kidney beans
• 1/2 cup fresh basil leaves 
• 1/4 cup tahini 
• 3 Tbsp 100% lemon juice (or the juice of one fresh lemon) 
• 1/2 tsp sea salt 
• 1 clove garlic, minced 
• 2 Tbsp extra virgin olive oil 

Instructions

• Add all ingredients EXCEPT olive oil to a large blender or food processor
• Pulse ingredients a few times to start mixing the ingredients together 
• Add 1 Tbsp olive oil slowly and blend on high allowing the mixture to become smooth 
• Add in last Tbsp of olive oil and blend until the hummus reaches desired consistency 
• Place in a bowl and serve. 

That's it! This one is SUPER simple and it's a great side dish or snack dish to bring with vegetables to a party this summer. If you find that the consistency still isn't at its desired smoothness after 2 tbsp of olive oil, you can add up to 1 more Tbsp, 1/2 at a time. We found just two was perfect for us! You can definitely also play with different flavors. Chickpeas instead of white beans and different herbs instead of basil! Have fun!

Chocolate Chia Seed Pudding

Do you have chocolate cravings too? I'm totally guilty of having them more often than not. I've found a healthy way to curb those cravings. 

Chocolate Chia Seed Pudding.



It's so delicious and it kicks the cravings right to the curb. I like to top it with a touch of greek yogurt, a drizzle of maple syrup and a couple of dark chocolate chips. YUM!!

It's also super easy to make. You just have to have a little bit of patience while it sets!

Ingredients

• 2 Tbsp Chia Seeds 
• 1/2 Cup Almond Milk 
• 1 Tbsp + 1 tsp Pure Maple Syrup, divided use
• 1 tsp Cacao powder 
• 3 Tbsp plain greek yogurt, divided use
• 4-5 dark chocolate chips 

Instructions

• Place chia seeds, almond milk, 1 tablespoon pure maple syrup, and 2 tbsp greek yogurt in a bowl and stir well 
• Cover and refrigerate for 2-3 hours or overnight 
• Stir once or twice while refrigerating so it sets evenly 
• Once to the consistency you prefer, top with 1 tbsp greek yogurt, 1 tsp maple syrup, and chocolate chips!  

I hope you enjoy this healthy chocolatey treat as much as I do!

Sweet Potato and Apple Salad

When we whipped up this salad last weekend we knew we had to share it. It is SO YUMMY. Sweet potato and apple are the stars, but the marinated chicken packs it full of protein and the chopped pecans add an extra delicious crunch. It's on our rotation again this week and we plan to make leftovers to take in our lunches the next day! That's how good it is! 

Sweet Potato and Apple Salad (Serves 2)

Ingredients

• 6-8 cups of Spring Mix Salad Greens
• 1 Tbsp Dijon Mustard
• 6 Tbsp balsamic vinegar 
• 1 Tbsp honey
• 6½ tsp extra virgin olive oil, divided use 
• ½ lb raw boneless, skinless chicken breast 
• 1 medium sweet potato, peeled and sliced thin
• 1 medium apple, peeled, cored and sliced thin
• ½ tsp ground cinnamon 
• 2 Tbsp crumbled feta cheese 
• 2 Tbsp raw pecan pieces

Instructions

• Preheat oven to 425°
• Combine mustard, vinegar and honey in a medium bowl, whisk to blend 
• Slowly add 6 tsp of olive oil, whisking while you pour, until blended 
• Place three-fourths of the vinegar mixture in a resealable bag. Add chicken; mix well. Marinate in the refrigerator for 1-2 hours. Set aside remaining mixture to use as salad dressing. 
• While chicken is marinating, slice and prepare apple and sweet potato 
• Combine sweet potato and apple slices in a medium bowl, add remaining olive oil and cinnamon; toss to blend 
• Place apples and sweet potatoes on a baking sheet lightly coated with spray. Bake for 15 minutes, flip and mix, bake for an additional 10-15 minutes, or until tender. Set aside to cool. 
• Remove chicken from marinade (discard used marinade) and grill or bake (if baking, bake at 425° for 10-12 minutes or until cooked to an internal temperature of 165°F) 
• Combine spring mix, sweet potato and apples, chicken, feta, and pecans; toss gently. 
• Drizzle with remaining dressing; toss gently 
• Divide evenly between serving plates.

I hope you enjoy this salad as much as we do! It's definitely one that will be sticking around for our meal planning this summer! 

Double Chocolate Peanut Butter Cookies

I've posted so many times about my love for peanut butter. If peanut butter could be my spirit animal, it totally would be. Pair peanut butter with chocolate and I'm definitely in love. Which is why you see them as a common pairing among my sweets and treats recipes on the blog. These cookies are made with only 7 ingredients, they're chewy and delicious, and the ingredients are definitely going to surprise you.

Ingredients

• 2 cups quinoa, cooked according to package
• ½ cup all natural peanut butter (peanuts should be the only ingredient!) 
• 5 Tbsp pure maple syrup 
• 1 dash sea salt
• 1 tsp (I let it run over) pure vanilla extract 
• 1 large egg
• 1 cup dark chocolate chips (60%+ Cacao), divided

Instructions

• Preheat oven to 350°F.
• Cook quinoa according to package instructions.
• While quinoa is cooking, lightly coat two large baking sheets with spray. Set aside. 
• Combine cooked quinoa, peanut butter, maple syrup, salt, vanilla, and egg in a large bowl; mix thoroughly. 
• Fold in ⅔ cup of dark chocolate chips; mix until melted and blended. 
• Drop by Tbsp onto prepared baking sheets. 
• Add remaining chocolate chips to the tops of each cookie
• Bake for 18 to 20 minutes, until set. 
• Allow to cool for 5 minutes on baking sheets after removing from the oven. 
• After 5 minutes, transfer cookies to a cooling rack (or parchment paper) and allow them to cool completely. 
• Store in an airtight container in the refrigerator.

I know what you're thinking.... Quinoa?! For cookies!? Don't knock it till you try it! They are chewy and mouth-wateringly delicious. Plus, who says no to peanut butter and chocolate in any form?

Instant Pot Chicken Tacos

We just got an Instant Pot (okay, it's really the crock pot version) for Christmas and we absolutely love it! I love that it can cook chicken for our salads in 20 minutes, I love that dinners that used to take HOURS in the crockpot can be done in such a short amount of time without diminishing any of the flavor.

As I've told you before, I could eat tacos multiple times in a week and be a happy camper. I've gotten Nate on this bandwagon too. So these tacos have been showing up in our meal plan almost weekly for a while now. Guess what, they never get old!

Ingredients

• 8 ounces, low-sodium chicken broth 
• 4 cloves of garlic, chopped
• 2 Tbsp chili powder 
• 2 Tbsp cumin 
• 2 tsp smoked paprika (I love this little kick of smoky flavor, omit if it's not for you) 
• ½ tsp sea salt 
• 1 lb raw boneless, skinless chicken breast
• 8 small corn tortillas
• 1 cup pico de gallo or fresh salsa, divided 
• 1 ripe avocado, sliced 
• ¼ cup cilantro, chopped
• lime wedges (optional)

Instructions

• Place chicken broth, garlic, chili powder, cumin, paprika and salt into the instant pot. Mix well 
• Add the chicken and stir again 
• Cover and seal instant pot 
• Press poultry and hit start. 
• You may do quick or natural release
• When done, transfer chicken to a cutting board and shred with two forks 
• Evenly divide chicken (this makes 8 tacos) between tortillas. 
• Top evenly with pico de gallo, avocado slices, and cilantro. 
• Squeeze a bit of lime if you'd like!

That's it! They're delicious. If you'd like you can also crisp up your tortillas and make tostadas instead. Sometimes we add a bit of plain greek yogurt to the top as well. Dress them as you please. There are a lot of ways to make these tacos fun. I hope you love them as much as we do! 

Kid's Meal: Corn Dog Muffins

Gabe LOVES corn dogs. To be honest, so does Nate. If we're being real, we know that the packaged and frozen ones aren't that great of a choice nutrition wise. These are homemade. You will know and be able to pronounce every ingredient that you put into them. I promise, if Gabe loves them, your littles will too. 

Corn Dog Muffins

Ingredients

• 1 c all purpose flour 
• 1 c corn meal 
• 1½ tsp baking powder tsp 
• ¼ baking soda  
• ¼ cup and 2 Tbsp Coconut Sugar 
• ¾ tsp sea salt 
• 3 Tbsp extra-virgin coconut oil, melted
• 3 large eggs, room temperature, lightly beaten
• 1 cup buttermilk 
• 3 turkey or all-beef hot dogs, nitrate and nitrite free, cut into quarters 

Instructions

• Preheat oven to 375°F
• Coat a 12 cup muffin tin lightly with cooking spray, set aside
• Combine all dry ingredients (flour, corn meal, baking powder, baking soda, coconut sugar and sea salt) in a large bowl, mix well 
• Combine buttermilk, oil, and eggs in a medium bowl, whisk to blend together 
• Add wet ingredients slowly to dry ingredients, whisking until just blended 
• Fill muffin cups with corn muffin mix (about ¾ full) 
• Press hot dog quarter into the center of each muffin cup 
• Bake for 15-20 minutes, until golden brown and a toothpick inserted into the center comes out clean

These are a wonderful option for kids, but can also be great for tailgates, potlucks, or even game day at home! I hope they're as big of a hit at your house as they are at ours!

Almond Flour Chocolate Chip Cookies

Dark chocolate, walnuts, and almond flour make a delicious cookie with a great texture. They're gluten free, and use pure maple syrup to sweeten. They help curb my sweet tooth cravings and are DEFINITELY a bit of a healthier version of the original chocolate chip cookies we all love. Nate and Gabe actually prefer these to my normal chocolate chip cookies. So they're a hit with all ages! 

Almond Flour Chocolate Chip Cookies

Ingredients

• 1/4 cup coconut oil, room temperature 
• 1 large egg 
• 2 egg whites 
• 1/4 cup pure maple syrup 
• 1 tsp vanilla extract (I always let a little bit run over the tsp) 
• 1/4 tsp almond extract (I let this one run over a little bit too) 
• 3 cups almond flour 
• 1 tsp baking soda
• 1/2 tsp sea salt 
• 1 cup dark chocolate chips (60% or greater Cacao)
• 1/2 cup chopped walnuts 

Instructions

• Preheat oven to 375 and line two baking sheets with parchment paper 
• Combine dry ingredients (almond flour, baking soda, sea salt), mix, and set aside 
• Mix coconut oil and pure maple syrup in a mixer for about 5 minutes. 
• Add whole egg, egg whites, and your vanilla and almond extracts, mix for 2 more minutes 
• Slowly add dry ingredients to wet ingredients, mix until just combined 
• Add in chocolate chips and walnuts, mix until well combined
• Use a tablespoon and place large, rounded tablespoons on your prepared baking sheets 
• Using the back of the spoon lightly flatten each ball of dough 
• Bake for about 15 minutes, until golden brown

They're fairly easy and pretty quick. If you're in the mood for cookies, these are a great option. Store in a sealed container on at room temperature for about a week. Enjoy!

Almond Crusted Chicken with Sauteed Vegetables

This Almond-Crusted Chicken is a perfect and quick meal for dinner on a busy weeknight. The recipe makes 6 servings, so we often have it for dinner two nights and I'll bring leftovers in my lunch. It's just as yummy reheated! 

Ingredients for Chicken

• 1 cup almond flour 
• 1 1/2 tsp lemon zest 
• 1 tsp garlic powder 
• 1/2 tsp ground black pepper 
• 1 large egg, beaten 
• 1/4 cup water 
• 6 raw boneless, skinless chicken breasts 
• 1 tbsp olive oil 

Ingredients for Vegetables 

• 6 cups fresh vegetables of choice (we used Onion, Pepper, Asparagus, and Carrots) 
• 1 tbsp olive oil 
• 1 tsp minced garlic

Instructions for Chicken

• Preheat oven to 425°F
• Combine almond flour, lemon peel, garlic, salt, and pepper in a bowl; mix well and set aside 
• Combine egg and water in a shallow bowl; whisk to blend 
• Dip each chicken breast into the egg mixture, move it to the flour mixture and evenly coat the chicken, set aside.
• Heat Olive Oil in in a large skillet over medium-high heat
• Add chicken breasts and cook for 4 minutes on each side
• Move chicken from the skillet to a parchment-lined baking sheet; bake for 12-15 minutes until a cooking thermometer reads 165°F

Instructions for Vegetables

• While the chicken is baking, heat olive oil and garlic in skillet over medium heat
• Add chopped vegetables
• Cook the veggies, stirring frequently for 3 to 5 minutes, or until tender crisp. 

Serve one chicken breast and one cup of vegetables per serving.  Remember, these make great leftovers and lunches! It's a healthy meal, husband approved!

Ultimate Portion Fix Nutrition Program

Ultimate Portion Fix Nutrition Program

About 4 years ago, I learned about a new nutrition system. It's easy to follow and, best of all, it works! The 21 Day Fix introduced us all to the fun rainbow-colored portion control containers. yes! Those simple little color-coded containers help you to get a handle on your nutrition and lose and maintain weight.

Now, the creator, Autumn Calabrese has revamped the nutrition program to make it new, exciting, and even better than before!

Portion control containers helped me learn to eat healthy foods in the right quantities and combinations to help me achieve my ultimate health and wellness goals. However, portion control is just the beginning!

In the new and improved program, Autumn goes deeper into other nutrition principles including balanced macronutrients and eliminating processed foods from your diet as much as possible. No more frozen diet meals or packaged diet snacks to count your calories. The Ultimate Portion Fix will help you break your sugar addiction, and get your whole family on board with healthy eating. It will also teach you how to maximize your nutrition to fuel your body for your workouts.

The Ultimate Portion Fix is about giving your body exactly what it needs to operate at its best! No quick fixes, no fasting, no trendy fad, and NO starving! You get to enjoy food and get the most out of what you eat because you will learn to feed your body what it needs in the proper ratios. I know that for me, this was a GAME changer. I was proud of how we ate and my clean eating. Yet, when I was introduced to the containers, I found that I was eating TOO MUCH of some healthy foods and NOT ENOUGH of the others. This took out the guesswork for me. My weight loss and fitness results in just a week on the original program were amazing. I can't wai tto see what happens with the new and improved programs!

What's Included in the Ultimate Portion Fix Nutrition Program? 

• Over 30 new videos about the containers and principles of the nutrition plans 
• Portion control containers 
• A workbook and daily logbook 
• Fixate Volume 2 Cookbook with 102 new recipes 
• Access to over 200 episodes of the Fixate Cooking Show
• 75 Healthy Lunch Ideas for Kids PDF
• Tracking with the Nutrition+ and Beachbody On Demand Apps

Bonus: When you purchase the Ultimate Portion Fix before April 1st, you'll get real-time streaming of 21 Day FIx and 21 Day Fix Extreme workouts, so you can work out together with Autumn Calabrese and the cast starting April 1, 2019

The combo package will also include an Insulated Tote Bag that comes with large partitioned containers, ice packs, and plenty of storage so you can take your food with wherever you go.

But the BEST part of purchasing the Ultimate Portion Fix is that you get access to me as your coach as well as an invite to my Ultimate Portion Fix Accountability Group! 

When is the Ultimate Portion Fix Available? 

The program comes out March 18, 2019 for customers and live workouts will start April 1st. If you are interested in earning a discount or joining my team and making an income, you grab early access to the program on March 4, 2019 by signing up as a coach. If you're interested in learning more about coaching click here.

Why Should I Jump In With Kate? 

Anyone can try the Ultimate Portion Fix on their own, but I can tell you from experience that jumping into an accountability group is crucial for your success. We are more successful when we are surrounded by like-minded people! We will work together to keep each other on track and, along the way, I'll share my tips and tricks that will help make the program and life easier for you!

I'm interested in the Ultimate Portion Fix

Click the link above, fill out the form, and I'll be in touch soon!