Penne with Sauteed Chicken, Tomatoes, Roasted Peppers, and Arugula

As the Healthy Summer Project continues, I wanted to make Brad something that would be super filling, but also something that could be eaten cold and was super fresh tasting.  This was so delicious I even ate some myself...and I HATE tomatoes.

Ingredients:

• 1.5 boxes Whole Grain Penne
• 3 tbsp. Balsamic Vinegar
• 2 tsp. Extra Virgin Olive Oil, divided
• Garlic Powder to taste
• 5 Chicken Breasts, cubed
• 3 Shallots, chopped
• 2 Garlic Cloves, Minced
• 2 c. Grape Tomatoes, Halved
• 6 Campari Tomatoes, Quartered
• 1 c. Roasted Red Peppers, Roughly Chopped (I used jarred to save time)
• 2 c. Fresh Basil, Chopped
• 1 tsp. Paprika
• 1 tsp. Crushed Red Pepper Flakes
•  Sea Salt and Black Pepper
• 5 oz. Fresh Arugula

Instructions:

• Cook pasta according to package directions, drain and chill using cold water in a colander.  Transfer to a large bowl and toss with balsamic vinegar
• Heat 1 teaspoon of olive oil in a large pan over medium/high heat.  Sprinkle garlic powder over cubed chicken breasts and saute until cooked through, about 10 minutes.  Remove from pan and set aside.

• Heat 1 teaspoon of olive oil in a large pan over medium heat. Add the shallots and garlic and cook for 5 minutes until soft. 

• Add the tomatoes, roasted red peppers, basil, paprika, crushed red pepper flakes, salt and pepper and toss. Let the mixture cook for 8-10 minutes, until the tomatoes soften and form a "sauce" 

• Add the arugula to the pan and cook until it wilts.

• Add the tomato, pepper, and arugula mixture and the chicken to the pasta and toss to coat.

 

• Let cool on the counter for an hour
• Cover tightly and refrigerate

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.

 

Banana Peanut Butter Protein Muffins

I've been making these for months every single weekend for Brad to have with his lunch every day at work.  I play around with the recipe a lot, but this seems to be the final version (for now).

Ingredients:
 

• ½ c. Unsweetened Applesauce
• ½ c. Egg Substitute
• ½ c. Sugar
• 3 Overripe Bananas, mashed
• 1 tsp. Vanilla Extract
• 1 2/3 c. All Purpose Flour
• 3 Tbsp. PB2
• 2 scoops Protein Powder (I use MRM Vanilla Whey Protein...find one low in sugar!)
• 1 tsp. Baking Powder
• ½ tsp Baking Soda
• ¼ tsp Salt
• 1 Cup of Chocolate Chips

Instructions

• Preheat over to 400 and place liners in a 12-cup muffin tin
• In a large bowl, mash the bananas and add the applesauce, egg substitute, sugar, and vanilla.  Whisk until blended
• In a medium bowl, whisk the flour, PB2, protein powder, baking powder, baking soda, and salt
• Add the dry ingredients to the wet and mix until just combined
• Fold in chocolate chips
• Spoon into muffin tins (fill almost to top)
• Bake 20 minutes

Slow Cooker Thai Red Curry Chicken

This recipe encompasses several of my favorite things:  Thai food, coconut/almond milk, curry, and my slow cooker!

Ingredients

• 1 ¾ cup Coconut/Almond milk (I used Blue Diamond Unsweetened, this will give you the hint of coconut flavor without all the fat of canned coconut milk)
• 7 tsp. Thai Red Curry Sauce, divided (or to taste)
• 1 ½ tsp. Sea Salt (or to taste)
• ½ Head Cauliflower, cut into small florets
• 1 lb. Sweet Potatoes, peeled, cut into small chunks
• 1 medium Red Pepper, diced
• 2 medium Carrots, peeled and diced
• 1 ½ lbs. boneless, skinless chicken breasts (since you’re using your slow cooker, they can go in frozen!)
• 2 tbsp. Natural Peanut Butter
• Juice of 1 Lime

Instructions

• In a 4- to 6-quart slow cooker, whisk together coconut/almond milk, 4 teaspoons curry sauce, and salt until blended. Add cauliflower, potatoes, pepper and carrots; toss to mix and coat.
• Rub 2 teaspoons curry sauce all over chicken; place chicken on top of vegetable mixture. Cover slow cooker and cook on LOW setting until chicken is cooked through and vegetables are tender, about 6 to 8 hours.
• Remove chicken to a cutting board and cut into bite-size pieces (or shred using two forks); set aside.
• Vigorously stir the mixture to break up the now softened cauliflower until the "sauce" becomes creamy
• Stir peanut butter and remaining 1 teaspoon curry sauce into slow cooker until blended. Add chicken back to slow cooker and gently stir to coat.  Squeeze lime juice and stir again.

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