Quinoa Blueberry Salad

This past weekend, I hosted a 30th Birthday party for my wonderful husband in our backyard.  I wanted to make a side dish that was healthy, delicious, and complemented barbecue food well.  I think this was a hit!

Ingredients:

For the Salad:

• 1 1/2 c. Quinoa
• 3 c. Blueberries (fresh)
• 1 c. Parsley (chopped)
• 1/2 c. Scallions (chopped)
• 8 oz. Feta (crumbled)

For the Dressing

• Zest from 1 Orange
• Juice from 1 Orange
• 1 Tbsp. Extra Virgin Olive Oil
• 1 Tbsp. Apple Cider Vinegar
• 1/4 tsp. Cinnamon
• 1 tsp. Freshly Grated Ginger

Instructions:

• The night before you plan on serving, bring 3 cups of water and the 1 1/2 cups of quinoa to a boil.  Reduce heat, cover, and simmer for 15 minutes until the water is absorbed.  Fluff with a fork and refrigerate overnight.
• The next day, put the quinoa in a large bowl.  Add the blueberries, parsley, scallions, and feta
• Whisk together the dressing, pour over the salad, and toss to coat.

 

Grilled Chicken over Chopped Arugula and Cucumber Noodles with Peanut Lime Sauce

This will be my husband's lunch for the week.  I used large English Cucumbers, so my plan is to spiralize half of a cucumber every night to prep for him for the following day.  I grilled the chicken breasts with just a little garlic powder on them.  I'm also keeping the sauce in a separate container so nothing gets soggy.



INGREDIENTS:

• 4 large, English Cucumbers (don't spiralize all at once if you plan to eat over multiple days)
• 5 oz. arugula, chopped
• 3/4 cup natural peanut butter
• 6 tablespoons maple syrup (natural)
• 3 tablespoons low sodium soy sauce
• juice of 1 lime
• 6 tablespoons of water
• 1 teaspoon sesame oil
• 1 teaspoon sea salt
• 1 tsp. cayenne pepper
• sesame seeds to garnish

INSTRUCTIONS:

In a small bowl, whisk peanut butter, maple syrup, soy sauce, lime juice, sea salt, cayenne pepper, water, and sesame oil.

Chop arugula

Peel and spiralize 1/2 a large cucumber (if only making 1 serving right away)

Squeeze as much liquid out of the cucumber noodles as you can (I squeezed them in a paper towel over the sink.  They hold ALOT of water)

Combine with chicken and arugula in a large bowl

Pour the sauce and toss to combine 

Top with sesame seeds 

Paleo Pumpkin Chicken Chili

This coming week, I'm trying to eat 100% Paleo just to see how I feel.  I will most likely find myself missing carbs and dairy, but I'm curious to see how it may change my digestion/weight.  This was super easy to put together, and the flavors came together deliciously.

Ingredients:

• 3lbs. chicken breasts, cubed
•  2 cups of red onion, diced
•  2 cups bell pepper, diced (color of choice)
• 1 can chopped green chili peppers
• 1 clove of garlic, minced
• 1 cup chicken stock
• 1 cup white wine (optional)
• 1, 28 ounce can diced tomatoes in their juices
• 6 ounces tomato paste
• 3 tbsp chili powder
• 2 tbsp pumpkin pie spice
• 1 tsp ground coriander
• 1/2 tsp sea salt
• 1 whole cinnamon stick
•  3 cups canned pumpkin pure
• 1 tbsp cocoa powder
• 2 tbsp. coconut oil

Instructions:

Heat coconut oil in a large pot over medium heat.

Sauté onions until lightly browned, then add bell peppers, chili peppers, and garlic and sauté for another 5 minutes. 

Add in chicken, chicken stock, white wine, organic tomatoes, organic tomato paste, chili powder, pumpkin pie spice, coriander, salt, and cinnamon stick and simmer for 20 minutes.

Stir in pumpkin and cocoa powder and cook for an additional 20 minutes. 

Apple, Chicken, and Spinach Egg White Omelet Bake

I always try to keep my breakfasts interesting and filling.  My main goal is usually to make something on Sunday that I can eat throughout the week.  A large baked egg white omelet easily lasts the whole week and is very portable.  When my husband and I went to Baltimore a couple of months ago I had a delicious omelet with chicken and apples in it, so this was my attempt at recreating it.

INGREDIENTS

• Coconut Oil Cooking Spray
• 4 cups liquid egg whites
• 2 chicken breasts, saute'd in coconut oil cooking spray, and cubed
• 3 Golden Delicious apples, cored, peeled and diced
• 4 oz. Spinach leaves, chopped
• Salt, pepper, garlic powder to taste

INSTRUCTIONS

Preheat oven to 350

Spray a 9x13 baking pan with coconut oil spray

Saute the chicken in the coconut oil cooking spray until thoroughly cooked

In a large bowl, mix the chicken, apples, spinach, egg whites, and spices 

Pour into the pan and cook for 30-40 minutes (until egg whites are set)

Blueberry, Banana, Almond Baked Oatmeal

No matter the season, oatmeal is always one of my go-to items for breakfast.  When I prepare ahead, the concoctions I make can usually be eaten hot or cold, so depending on the day, I may warm it up, or keep it chilled.  This particular mixture tasted AWESOME cold, and since it was 90 degrees all week, I ate it that way all week.

Ingredients:

• 1 cup Steel Cut Oats (I use Bob's Red Mill)
• ¼ cup Sliced Raw Almonds, divided in half
• ½ tsp. Baking Powder
• ¾ tsp. Ground Cinnamon
• Pinch of Salt
• ¼ cup Agave Nectar
• 1 cup Coconut Almond Milk (I used Blue Diamond, unsweetened)
• ¼ cup Egg Substitute (I use Better n' Eggs)
• 2 tbsp. Unsweetened Applesauce
• 1 tsp. Vanilla Extract
• 3 Ripe Bananas, peeled and sliced
• 1 cup Blueberries, divided
• 2 tbsp. Flax Seeds
• 2 tbsp. Chia Seeds

Directions:

1. Preheat the oven to 375F.

2. Lightly grease a 9x13 baking dish. 

3.  Mix the oats, almonds, baking powder, cinnamon, and salt in a bowl.

4.  In a small bowl, combine agave, milk, egg beaters, butter, and vanilla

5.  Slice the bananas, and spread in a single layer over the bottom of the baking dish.  Top with half the blueberries

7.  Pour the dry ingredient mixture over the fruit evenly

8.  Pour the liquid ingredients evenly over the oats.

9.  Sprinkle the remaining blueberries and almonds over the top.

10.  Bake  35-40 minutes, until top is browned and oats set.

I sliced this into 5 portions and brought them to work with me every day last week.  YUM