Happy Tuesday everyone! I have been meal prepping for about 3 years and have had multiple requests for healthy meal prep recipe ideas. Two weeks ago I joined a 5 week challenge by Flozell’s Fitness. (Click on the link to check her and her next challenge out!) In those two weeks I have lost over 11 lbs. (Yes, eleven pounds! I’m ecstatic) And there hasn’t been any magic to it. The only thing I have changed is what I eat, how often/much I eat, and working out in the process.Read More
Spring is finally in the air! The weather has finally started to match the season here in Montana. This means I’ve been cooking and serving up lighter recipes and dishes for the family. This is the second green vegetable recipe I have gotten my oldest daughter to enjoy eating. I had to trick her and tell her it tastes like broccoli, but it paid off because she loved it! This lemon garlic asparagus recipe pairs perfect with my Honey Garlic Salmon. To complete the meal make a pot of rice or light whipped mashed potatoes. I promise you will love it!Read More
Happy first week of March! Spring is right around the corner and I can’t wait. It was a high of -12 this past Saturday here in Montana. Yes, you read that correctly. The HIGH was a negative temperature. Yikes! Warmer weather may seem far away still but it’ll be here before we know it. I love when the seasons change and with the seasonal change comes some eating changes. The lighter fresher air makes me what to eat lighter fresher foods. One of my favorite snack foods is my sweet chili snap peas recipe. It’s easy to whip up, it tastes delicious, and it’s a guilt free snack.Read More
Valentine’s day is less than 2 weeks away. I’m still not sure how we got to February so quickly but here we are. Every year on Valentine’s Day my husband prepares a delicious dinner for me and this year will be no different. My favorite Valentine’s Day dinners usually always consist of pasta and cheese. Who the first person was to prepare pasta and cheese together deserves a Nobel Peace Prize. Okay, well maybe not a peace prize, but they deserve something! Pasta and cheese are two of my food weaknesses and they’re two stars of this Bacon Kale and mushroom pasta.Read More
Happy Tasty Tuesday everyone! Although this year seems to be flying by already, because how is January almost over already? Most of us new year resolution people are still trying to stay on track and accomplish our goals. The most common new year resolution is always to be healthy and/or lose weight. I am one of those people and sharing healthier recipes with you all is the best way to keep me accountable.Read More
If you’re looking for a delicious and easy comfort food dish for the family this fall this is it! I’ve loved swedish meatballs since I was little and recently have found myself craving it on these cold rainy evenings. I especially love homemade meatballs so it was important I come up with a recipe that included them.Read More
Riley loves fruits and vegetables. If you’re wondering “who is Riley?” the answer to your question is, my unborn very picky child. I am currently eight months pregnant and have plenty of vegetable cravings. Especially this delicious honey lemon green beans recipe I created on Valentine’s Day. I made a surf n’ turf type Valentine’s Day meal that called for a vegetable side dish of some sort. I bought green beans at the store earlier that day so I decided to “wing it” and throw some flavors together that complimented the dish. It was delicious and I’ve made this recipe multiple times since then simply because of how much I loved it.Read More
Chicken Teriyaki Pineapple Bowls
About a year ago I saved a recipe video on Facebook for chicken teriyaki pineapple bowls. The recipe gave three ingredients to use but no details on measurements. I decided to wing it and see how it would taste. Although it tasted good I knew the dish could taste much better. Over the last few months I have tried many food combinations and different ingredients to achieve this final winning recipe. This is one of my family and friend favorites in our household.
One of my favorite parts of this recipe is you can use whatever vegetables you prefer in this dish. I've made chicken teriyaki pineapple bowls with broccoli, red bell peppers, green bell peppers, onions, etc. and they've all been delicious. However, out of all of these combinations, our favorite combination is the broccoli and onion. We especially love the teriyaki sauce. This recipe ensures there is plenty of gravy for your rice and any leftovers for the next day.
If you're lucky, you pick a very sweet pineapple and get to eat the delicious pineapple while you're cooking your meal. I'm currently working on a delicious drink recipe to use the sweet pineapple for so be on the lookout for that! In the mean time, enjoy this delicious, and easy, chicken teriyaki pineapple bowl recipe!
- 2 lbs. skinless chicken thighs
- 2 pineapples 1 pineapple per 2 people
- 1 cup soy sauce
- 1/2 cup honey
- 1/4 cup brown sugar
- 1/4 cup mirin (Japanese sweet wine)
- 1/4 cup chicken stock
- 1 Tbsp olive oil
- 1 Tbsp cornstarch
- 2 heads of broccoli
- 1 medium yellow onion
- 2 cups rice
- 4 cups water measurement for the rice
- red pepper flakes optional
Cut your broccoli florets off of the heads of broccoli into 2 inch sized pieces. Place in a bowl to the side
Cut your onion into 1-2 inch pieces and add them to the bowl with the broccoli pieces.
Cut your chicken thighs into 2 inch size pieces and set to the side in it's own bowl.
Start cooking your rice now so that it will be done at the same time as your chicken teriyaki mixture.
Heat your olive oil over medium high heat until very hot. Add your chicken thigh pieces to the pan and brown the chicken for 2-3 minutes.
Now add your soy sauce, honey, brown sugar, and mirin the pot with the chicken. Stir the ingredients together well and let the chicken cook for another 2-3 minutes.
Add your broccoli and onions to the pot and stir until well coated. Cover and cook your vegetables for 3-7 minutes. *How long you let your veggies cook depends on how crisp or soft you want your vegetables.*
While the vegetables cook down, cut your pineapple(s) in half, the cut a square around the middle of each half, and using a spoon scoop out the pineapple. Put in a bowl to the side to eat for later or to throw into your chicken teriyaki if you want more sweetness.
In a small cup mix together your chicken stock and cornstarch until the cornstarch completely mixes into the liquid. Pour the mixture over the chicken teriyaki and vegetables and stir enough to coat the food. Cover the chicken teriyaki again and let cook for a minute or two so the sauce will thicken.
Place your pineapple bowl halves on individual plates, scoop a cup of rice into each pineapple bowl, and then top with your chicken teriyaki and vegetables.
Sprinkle with red pepper flakes for a little spice and it's time to eat!
Strawberry Iced Tea
There is something so special about an ice cold refreshing drink on a hot summer day. This exact idea is what inspired this Strawberry Iced Tea recipe. One of my favorite drinks in hot and cold weather is green tea. Green tea is perfect because it tastes delicious weather served hot or cold. I personally prefer hot tea, but this recipe was the first exception I've made of tasting even better.
I always see recipes for fresh fruit flavored desserts and drinks that require a cup or more of white sugar. For those of you who are trying to eat cleaner these days, this is not the best ingredient for weight loss, or healthy living. When I make my green tea throughout the year I always use honey and lemon to sweeten my tea. This gave me the idea to attempt a similar summer drink recipe using honey instead of sugar for the natural strawberry flavoring. Not only was it a great idea, but this Strawberry Iced Tea is absolutely delicious, AND you feel no guilt knowing the ingredients are healthy and simple. It really is a win-win situation!
For those of you who have allergies to strawberries the best part about this recipe is you can use any fruit you would like following the exact same steps. I think I'm going to try mango next time! 🙂
- 8 cups water 1 cup off to the side
- 8 green tea bags
- 2 cups strawberries quartered
- 1 cup honey 1/4 cup to the side
- 2 lemons
In two separate pots boil your 7 cups of water, and 1 cup of water, over medium high heat until both pots are boiling.
When your 1 cup of water begins to boil add your strawberries and 1/4 cup of honey to the pot. Stir frequently to avoid burning.
Once your large pot of water has started boiling, turn the pot off (to avoid a fire) and add your tea bags to the pot. Let them soak in the water for 10-15 minutes to be sure all of the flavoring has gotten in the water. (I used the Yogi tea "energy" brand/flavor for my tea).
Once your strawberries have cooked down, using a small holed strainer, pour the strawberry mixture in the strainer to separate the liquid and food. Throw the food away once all the liquid has drained out.
In your pot of tea, discard the tea bags, and pour your tea into a 2 quart pitcher.
Add your strawberry flavored sweetener to the pitcher, as well as, your remaining 3/4 cup honey. Stir until well combined.
Cut your lemon into halves and add lemon juice to taste. Stir well. (I love the lemon flavor in my tea so I used about 1 and 3/4 of my lemons and sliced the last 1/4 for garnish in the pitcher).
Fill a glass half way with ice, pour your strawberry iced tea over it, and enjoy your refreshing drink!
Halo Top Chocolate Peanut Butter Milkshake
Today is officially the first day of Summer. For those of you looking for a delicious and non-guilty dessert to cool you off this summer, try out this easy and yummy Halo Top Chocolate Peanut Butter Milkshake.
I've recently discovered how much I enjoy Halo Top ice cream. Not only is it delicious, but it's guilt free! Most pints are 300 calories or less. Yes, the entire pint is only 300 calories! It's like finding a small piece of heaven on earth. They have so many delicious flavors and my new life goal is to try them all. Ha! But in all seriousness, it's so nice to finally have an ice cream us clean eaters can enjoy, without the guilt that usually comes with it.
This recipe is perfect for a quick sweet tooth fix. You can even pour the milkshake into popsicle trays and make healthy popsicles for little ones. If you're wanting even more nutrients in this dessert, add a small banana to the ingredients list. I promise it's just as delicious!
- 1 pint Halo Top Chocolate Ice Cream
- 1 cup Almond Milk
- 2 Tbsp Honey
- 2 Tbsp PB2
Pour your Halo Top ice cream, almond milk, honey, and PB2 into a blender.
Use the "milkshake" option and blend for 2-3 minutes.
Pour your milkshake into your glass and enjoy!
*If you want it with more ice, you can either add ice cubes to the blender, or place a freezer safe cup with your shake in the freezer for 10 minutes, or until ice chunks form.*