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.

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! 

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! 

Turkey Burgers with a Mediterranean Twist

These Mediterranean turkey burgers are juicy and delicious. The secret is the spinach. It helps to hold them together but also keeps the turkey tender as it cooks. The sun-dried tomatoes, garlic, oregano, and feta cheese give them their yummy Mediterranean flavor.

Ingredients

• 1lb lean, ground turkey 
• ½ onion, finely chopped
• ¼ cup sun-dried tomatoes, soaked in water and finely chopped
• 2 oz frozen spinach thawed, excess liquid squeezed out using paper towel
• 6 Tbsp. crumbled feta cheese
• 1 tsp dried oregano
• 1 clove minced garlic
• 1 large egg
• ½ cup whole grain bread crumbs
• sea salt and black pepper to taste 

Instructions

• Combine turkey, sun-dried tomatoes, spinach, chopped onion, feta, garlic, oregano, bread crumbs, and egg in a medium bowl. 
• Season with salt and pepper 
• Mix well with clean hands 
• Form turkey mixture into six evenly-sized patties 
• Turn broiler to high (or preheat grill) 
• Grill or broil patties for 5 minutes on each side, until they have an internal temp of 165°F
• Serve on sprouted grain bread with hummus and tomato 

These burgers are my favorite, because they make 6 patties we can have them for dinner and leftovers for lunch or dinner again the next day. We always roast veggies or have carrot fries as a side with these burgers to make it a full meal. 

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 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!

Southwestern Lentil Bowls

These lentil bowls are as flavorful as they are beautiful. Plus they're a good option for my vegetarian friends! Lentils pack a good protein punch, so this is a great meal if you're looking for a meatless option. Topping them with avocado salsa and fresh salsa gives them a southwestern feel and a bit of a spicy kick.

Southwestern Lentil Bowls (Serves 4)

Ingredients:

• 4 cups spring mix 
• 1 cup avocado salsa
• 1 cup fresh tomato salsa
• 2 cups cooked lentils 
• 1 cup chopped green pepper 
• 1 cup chopped red bell pepper
• 1 cup cherry tomatoes, cut in quarters
• 1/2 cup shredded cheddar cheese

Instructions:

• Cook lentils according to package 
• Evenly divide spring mix between the four serving bowls 
• Evenly layer remaining ingredients in stripes (to make it pretty) ;) 

This meal is filling without weighing you down. It's a light and healthy meal that still gets you the protein you need. Enjoy!

Easy Bell Pepper Nachos

As I've said before I can eat tacos, nachos, taquitos, burritos...... etc every single night of the week if I could. However, I know that those things aren't always the healthiest choices. If you're looking for a healthy nacho recipe, look no further. These are loaded with veggies, and you won't even miss the chips (and if you do, I have a hack for that at the end of the recipe). 

Bell Pepper Nachos

Ingredients

• Olive oil cooking spray
• 1 medium onion, chopped 
• 8 oz (½lb) lean, ground turkey 
• 1 ½ cup cauliflower rice
• ½ cup black beans
• 3 tsp taco seasoning blend 
• ¼ cup water
• 2 medium bell peppers (orange and yellow are our favorites), sliced into one-inch wide slices. 
• ½ cup salsa 
• ¼ cup cheddar
• 4 tbsp greek yogurt, divided (optional) 
• 2 tbsp cilantro, chopped & divided (optional)
  

Instructions

• Slice bell peppers into one-inch wide slices and arrange them on a plate. These will be your "chips".
• Heat large skillet over medium-high heat. Spray evenly with cooking spray. 
• Add ground turkey and onion and cook through, until meat is browned. 
• Add in cauliflower rice and black beans, stir to combine 
• Season with taco seasoning and stir until well seasoned. 
• Add taco seasoning blend and water. Mix well; cook, stirring frequently, until water evaporates.
• Make sure everything is heated through 
• Transfer meat, cauliflower rice, and beans to the top of your bell pepper "chips". 
• Divide salsa, cheddar, greek yogurt, and cilantro and top each nacho dish. 
• Enjoy!

We love this meal, it's a great and healthy alternative to super cheesy nachos. IF you can't live without the crunch of chips. Cut two six inch corn tortillas into triangles, spray with olive oil cooking spray, and bake in a 425°F oven for 7-10 minutes (flipping at 5 minutes in). These chips are a little more friendly than the ones you'll find in the store. 

Spaghetti Squash Lasagna Bowl

This dinner is to die for! I am not a huge lasagna lover in general, but I love this. There is no meat and it swaps out big noodles with spaghetti squash. Veggies, sauce, and cheese. Yes, yes, yes!

Ingredients

• Nonstick cooking spray (olive oil spray is great!) 
• 1 tbsp olive oil
• 2 tsps minced garlic 
• salt and pepper to taste
• 1 large or 2 small spaghetti squashes 
• 3 cups natural marinara sauce
• 2 1/2 cups of part-skim ricotta cheese
• 1 cup grated parmesan cheese
• chopped basil, to taste 

Instructions

• Preheat oven to 425°F 
• Line a large baking sheet with parchment paper 
• Cut spaghetti squash in half lengthwise and remove seeds
• Drizzle inside of spaghetti squash with olive oil and season with salt, pepper, and minced garlic 
• Place spaghetti squash, cut side down on parchment paper. Bake for 45 minutes, until tender
• Remove cooked spaghetti squash and reduce oven temperature to 350°F
• Scrape spaghetti squash into "noodles" 
• Lightly coat 9x13" baking pan with cooking spray
• Evenly layer half of the spaghetti squash in the bottom of the pan, layer with half marinara sauce and half of the ricotta cheese. Repeat with a second layer 
• Evenly top with parmesan cheese
• Bake for 30 minutes, until bubbly and golden brown around the edges 
• Scoop into a bowl and garnish with chopped basil 

Sinfully good without weighing you down. Can't wait to hear your thoughts!

Simple Pear Salad

This pear salad is easy, filling, and cravable. It's been on our menu since we whipped it up for our family over the holidays. It's also now a quick and go-to lunch option for both Nate and me since we're teachers and pack our lunches daily. I love it and could definitely eat it every day! 

Simple Pear Salad, Serves 2
Ingredients

• 6-8 cups of spring mix 
• 1 large pear, chopped
• 1 large cucumber, sliced
• 1 grilled chicken breast, chopped
• 4 tbsp feta cheese
• 4 tbsp dried cranberries 
• 4 tbsp raw sunflower seeds
• 4 tbsp dressing of choice (we love Trader Joe's Champagne Pear Vinaigrette!)

Instructions

• Place 3-4 cups of spring mix in a large salad bowl
• Chop pear into cubes and add it to the spring mix 
• Slice and chop cucumber (I chop the slices into quarters), and add to the bowl 
• Chop grilled chicken breast and add to the salad
• Top with feta, dried cranberries, and sunflower seeds

This salad honestly couldn't be easier to throw together. You can substitute rotisserie chicken for the grilled chicken breast, which makes it even easier! The recipe above is for two people. I normally divide the ingredients as I go because it makes it easier to keep track of what I'm eating. The Champagne Pear Vinaigrette from Trader Joe's is delicious and only has 50 calories per serving. I usually dilute my 2tbsp serving with a splash of water. This allows the dressing to cover more surface area of the salad and it doesn't take away from the flavor. Enjoy friends!

Baked Carrot Cake Oatmeal with Greek Yogurt "Frosting"

Carrot cake is my absolute FAVORITE dessert. I ask for it on my birthday, and I love having it as a treat on Easter. Sometimes, when I'm craving it, I make carrot cake cupcakes with a cream cheese frosting. YUM. The flavors and the texture are to die for. This baked oatmeal brings those same flavors and textures to life. Since we, sadly, cannot eat carrot cake every day.



Ingredients (Oatmeal)

• 3 cups old fashioned, rolled oats 
• 2 tsps ground cinnamon
• 1/2 tsp sea salt 
• 3/4 tsp ground ginger
• 2 tsps baking powder 
• 2 cups shredded carrots
• 3 cups unsweetened vanilla almond milk 
• 3/4 cup pure maple syrup
• 1 Tbsp pure vanilla extract
• 1/2 cup raisins 
• 1 cup chopped walnuts
  

Ingredients (Greek Yogurt Frosting)

• 1 cup 0% plain greek yogurt
• 1 tbsp honey 
• 1 tbsp unsweetened vanilla almond milk 

Instructions (Oatmeal)

• Preheat oven to 375°F, and lightly spray 9.5 x 13" rectangular pan with cooking spray
• In a medium bowl, combine dry ingredients (rolled oats, cinnamon, sea salt, ground ginger, and baking powder) 
• In a separate medium mixing bowl, whisk together wet ingredients (shredded carrots, almond milk, maple syrup, vanilla extract) 
• Add the wet mixture to the dry mixture and stir until combined
• Pour combined mixture into the prepared baking dish, smooth out with a spatula or the back of a spoon. Press down gently to make sure the oats sink into the mixture. 

• Sprinkle walnuts and raisins on top, press down gently with spatula again 

• Bake for 35 minutes, until edges are golden brown 
• Let stand for 10 minutes 
• Prepare the greek yogurt frosting: Combine all three ingredients with a whisk
• Slice into squares, drizzle greek yogurt frosting over the top, and serve

Leftovers may be kept in a fridge for 3 days. We enjoy this for breakfast or even lunch during the week. Enjoy, and happy holidays!

Southwest Spaghetti Squash Bowl

I will be the first to admit that I'm not a huge spaghetti squash fan. I think it's a texture and flavor combination thing for me. I know it's super healthy, so I kept adding it to our rotation and trying different flavor combinations. Nothing stuck except for this recipe. So now, I can happily put those feelings aside for this spaghetti squash bowl with a southwestern twist. It's flavorful, healthy and super filling! Even with everything added, this meal is 95% veggies. 

 Ingredients Spaghetti Squash:

• Parchment paper
• 1 medium spaghetti squash 
• Olive Oil (to drizzle) 1 tsp for sauteing vegetables 
• 1 tsp cumin 
• 1/2 tsp sea salt 
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 2 cloves of garlic, finely chppped 
• 2 cans black beans, drained and rinsed 
• 2 Tbsp diced green chilies 
• 1 tsp chili powder 
• 1/2 cup chicken broth (low sodium is best)
• 20 chopped grape tomatoes, chopped
• 8 tbsp 0% plain greek yogurt (evenly distributed, 2 tbsp per bowl) 
• 8 tbsp fresh salsa (evenly distributed, 2 tbsp per bowl)
• 1/4 cup chopped cilantro 

Ingredients Guacamole:

• 2 Avocados, Chopped 
• 2 Tbsp Fresh Lime Juice
• 1 tsp Sea Salt

Instructions Guacamole:

• In a small bowl mash together avocado, lime juice, and salt using a fork

Instructions Spaghetti Squash Bowl:

• Preheat oven to 400°F. 
• Cover a baking sheet with parchment paper
• Cut squash lengthwise in half, discard seeds. Place squash, cut side up, on parchment-lined baking sheet.
• Drizzle each half with olive oil. Sprinkle evenly with 1/2 tsp cumin and salt. 
• Flip the spaghetti squash over so it's cut-side down on the parchment paper. 
• Bake 60 minutes, or until squash is tender (check by poking with a fork). 
• Allow it to cool for 10 to 15 minutes and scrape the spaghetti squash with a fork into stringy noodles. Set aside.  
• Add onion and bell pepper. Cook, stirring frequently until onion is translucent. 
• Add garlic and cook for another minute. 
• Add beans, chilies, 1/2 tsp cumin, chili powder, and chicken broth. Bring to a boil. Reduce heat to low, stirring occasionally for 10 minutes. Set aside. 
• Chop tomatoes and Prepare Guacamole 
• Divide squash evenly between four serving bowls. Top evenly with bean mixture, guacamole, salsa and greek yogurt

I always add extra cumin and some garlic powder to the top of my bowl as well. I like the flavor combo! This makes four large servings. We like to make them and either eat the leftovers or pack them in our lunches (the lives of teachers and brown bagging it every day). 

Chicken and "Rice" Soup

With fall comes crisp weather and soup season! I LOVE making a huge batch of homemade soup. Soup is hearty and comforting and it warms your soul. In this recipe we swap brown rice or quinoa with organic cauli-rice. Extra veggies!!! And I promise, you won't even miss the rice. (But if you do, feel free to swap the cauli-rice out for 1c brown rice or quinoa.)

Chicken and "Rice" Soup 

Ingredients

• 1 Tbsp Extra Virgin Olive Oil
• 3 cloves garlic, minced
• 2 chicken breasts, cooked and shredded
• 3-4 large carrots, thinly sliced
• 3-4 stalks of celery, thinly sliced 
• 1 large onion, diced 
• 2 32oz cartons low-sodium, chicken broth 
• 1 bag frozen cauli-rice
• salt, pepper, and Italian seasoning to taste

Instructions

• Thinly slice carrots and celery
  
• Dice onion
• Heat a large pot and 1 Tbsp EVOO over medium-high heat 
• Add garlic and diced vegetables, cook until soft, stirring occasionally (about 5-10 minutes) 
• Season with salt (minimal), pepper, and Italian Seasoning
  
• Add chicken broth, cooked chicken breast, and cauli-rice, bring to a boil
• Reduce heat and simmer for 15 minutes
• Taste and add seasoning if desired 
• Dish and Serve
  
• Keep leftovers refrigerated for up to 5 days

This is our go-to recipe. It's as delicious to eat as simple as it is to make. Enjoy and stay warm!

Carrot Fries

When we go out to eat at a restaurant french fries are something I love to treat myself with. Admittedly, they're my weakness. I LOVE any type of fry but I especially love Sweet Potato Fries. I also love that they're somewhat of a healthy alternative to regular, deep-fried french fries. They were my go-to at restaurants and I was always on the hunt to find the best ones in town. They were also our go-to when we grilled burgers. Until I met the carrot fry. I tried a few recipes and finally tailored one to my liking. I don't even miss regular fries OR sweet potato fries now. These are so delicious that they hit the spot. They're crispy, have a punch of flavor, and come with a side of greek yogurt dipping sauce. Win, win, win! 

Carrot Fries (serves 2)

Ingredients: Carrot Fries:

4-6 Large Carrots

1 ½  Tbsp Olive Oil

2 tsp garlic powder

½ tsp pepper

¼ cup grated parmesan cheese

Dipping Sauce:

4 Tbsp Greek Yogurt (0% plain)

1 Tbsp Lemon Juice

½ tsp minced garlic

½ tsp pepper

Instructions Dipping Sauce:

• Place all ingredients into a bowl and stir to combine

Instructions Carrot Fries:

• Preheat oven to 450°
• Line baking sheet with parchment paper
• Slice the top and bottom off of carrots then slice them in half, slice each half into thirds lengthwise.

• In large bowl mix together oil, garlic powder, pepper, and parmesan cheese with carrots

• Once thoroughly seasoned, move the carrots from the bowl to the parchment-lined baking sheet, place in the oven 

• Bake for 25-30 minutes (flipping/stirring at 15 minutes), depending on how crispy you want them.
• Serve with dipping sauce
  
  

These are honestly one of my favorite side dishes to serve when grilling food. We've shared the recipe with our families who also wholeheartedly approve. I can't wait for you to try them! 

Fall Football Series: Black Bean Fajita Burger

The second recipe in the fall football series is a Black Bean Fajita Burger. I'm not a huge meat lover (besides chicken and turkey), and Nate and I have meatless meals at least once a week. We LOVE burgers and usually do turkey burgers. However, when I have a little extra time on my hands I love to experiment in the kitchen. Black beans are a favorite of mine. I use them in my taco bowls, in salads, Gabe's quesadillas, mixed with cauli-rice... you get the picture. They're pretty versatile. They also provide a great base for a meatless burger! This burger is full of flavor and hearty without weighing you down. We were happy to add this to our favorites list! Even Gabe loved it, so it's totally toddler approved!

Let's get started!

Ingredients 

• 1 can low-sodium black beans, drained and rinsed
• 1/4 cup frozen roasted corn, thawed 
• 1tbsp plain hummus 
• 1/4 cup fresh cilantro, chopped 
• fajita seasoning (we make our own) 
• 1 tsp chili powder
• 1/4 tsp cumin 
• 1/4 tsp garlic powder 
• 1 1/2 tablespoon extra virgin olive oil, divided use 
• 1 tsp sea salt 
• 1 tsp black pepper 
• 2 large eggs
• 1 1/2 cup panko bread crubs 
• 5 slices pepperjack cheese 
• 1 red bell pepper, sliced 
• 1 yellow bell pepper, sliced 
• 1/2 red onion, sliced 
• 1/2 cup guacamole (we made our own) 
• Pulse 1 avocado with 1/3 cup fresh pico de gallo 
• 5 hamburger buns of choice 

Instructions 

• Preheat oven to 425* 
• In a large blender (we have a ninja) or food processor, place the beans, corn, hummus, cilantro, fajita seasoning, olive oil, and pepper (salt is optional). Pulse until a chunky paste forms. The mixture shouldn't be fully smooth (some bean pieces are okay!) Pour paste into a large bowl. 
• In a separate small bowl, whisk two eggs. Pour eggs into the bean paste and stir to combine. Add in the panko. The resulting consistency should be thick. 
• Make 5 large patties out of the bean mixture and place on a foil lined baking sheet. 
• Cook the patties for 18 minutes, place cheese slices on the burgers and cook for 2 minutes more.

• While the burgers are in the oven, prepare the veggies. 
• In a large skillet over medium-high heat add the peppers, onions, and 1/2 tbsp olive oil. Cook, stirring occasionally, until the veggies have a slight char and are soft. 

• Place burgers on the bun, top with guacamole and fajita veggies and enjoy!
  

These burgers are perfect for fall and winter because they don't require a grill. They're quick and easy to put together and are a great meatless option! I run healthy lifestyle groups each month where I share meal plans and recipes. If you're interested in learning more or joining one, please fill out this form and I will get back to you shortly.