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
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
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.*
For those of you searching for delicious clean eating recipes this Mexican Quinoa is the recipe for you!
I've been meal prepping consistently for about a year and a half. Over time I have learned how to create my own clean eating meal prep recipes for taste and variety. This recipe was inspired by having a taste for scrumptious Mexican rice. Since rice isn't the healthiest option these days I decided to try quinoa in place of the rice. This was one of my best ideas yet! Lol.
If I'm being completely honest, it started off being difficult to come up with recipes on my own, because you can easily get discouraged with the amount of terrible ingredients we don't realize are in so many foods we love to eat. Once I got the hang of learning more about food and how my body reacts to certain foods and mixtures, creating delicious and flavorful recipes such as this delicious Mexican Quinoa, are no longer a challenge.
Although this recipe tastes perfect as is, the best part about it is, you can adjust and add your own ingredients to fit your unique Mexican palette taste buds. For example: I'm not a fan of tomatoes, but I'm sure for those of you who like tomatoes, they would be a delicious addition. (Whatever foods you decide to add to this dish, be sure they are healthy options such as fresh fruits and/or vegetables. You don't want to create a non-healthier dish with the addition of unhealthy ingredients.)
Let's go ahead and get started!
- 2.5 cups Quinoa
- 5 cups Chicken Stock
- 1 lbs. Ground Turkey 99% fat free
- 15 oz. Black Beans drained & rinsed
- 15 oz. Corn drained
- 1 cup Cilantro
- 2 Jalapenos chopped
- 3 Tbsp. Taco Seasoning 1 Tbsp. separated
- 2 tsp. Cayenne Pepper
- 1 Large Onion diced
- 2 tsp. Cumin
- 1/2 Tbsp Grapeseed Oil
- Sea Salt & Coarse Black Pepper to taste
Cook your quinoa by the package instructions. How ever many cups of quinoa, use double the amount of chicken stock, to cook in the quinoa in.
Heat your grapeseed oil in a large frying pan over medium high heat and sautee your onions and jalapenos until slightly tender.
Add your ground turkey to the pan and break it up into smaller pieces as it cooks.
Sprinkle 1 tablespoon of your taco seasoning into the sauteed mixture and stir until well combined.
Pour your sauteed ground turkey, onion, and jalapeno mixture into the large pot of cooked quinoa.
On medium low heat, add your drained and rinsed black beans, corn, and the rest of your measured seasonings to the pot. Continually stir to throghly mix the ingredients together prevent the bottom from sticking/burning.
Add your cup of cilantro (you can chop it into smaller pieces if you wish) to the pot with your desired amount of sea salt and coarse black pepper to taste.
Tuna Salad Lettuce Wraps
For the last few weeks, my go to substitute meal, has been tuna salad lettuce wraps. Once upon a time, when I wasn't trying to lose weight, I would've made a delicious, calorie packed tuna melt. Since I don't have the luxury of eating whatever I want and not gaining weight I decided to get creative and find a way to still eat my delicious salad with a healthier alternative to bread. The first time I used an alternative, I used the Kellogg's Special K Sea Salt Cracker Chips, and used them as scoops for the tuna salad. It was good, but it still wasn't what I was looking for. The following week, I had bought a fresh head of iceberg lettuce from the commissary (grocery store) the day before, and decided to try lettuce wraps in place of the bread and crackers. It was delicious! I immediately knew this would be a future blog post recipe. I specifically wanted to do it for a Spring time recipe because of how fresh and light this meal is. It is also a quick meal which means you have more time to go out and enjoy the outdoors vs. cooking for an hour or two. An added plus, my two-year-old toddler LOVES this meal too. However, like most little ones, she prefers the sea salt cracker chips vs. the fresh lettuce wrap. 🙂
- 4 oz Albacore Tuna (in water) drained
- 2 Tbsp Miracle Whip or mayo
- 1 Tbsp Honey Mustard
- 2 Hard Boiled Eggs
- 1 Tbsp Minced Onion
- 2 Tbsp Diced Red Bell Pepper
- 1/4 tsp Coarse Black Pepper
- 1/4 tsp Smoked Paprika
- 1/4 tsp Garlic Powder
- Pinch of Sea Salt optional
- Chopped Scallion optional for garnish
Place your eggs in a small pot and cover them completely with water. Let them boil for 8 minutes before turning off the stove and allowing them to sit in the hot water for an additional two minutes.
While your eggs are boiling, chop up your onions, and red bell pepper, place to the side in a small dish.
Combine your coarse black pepper, garlic powder, smoked paprika, and salt in a separate dish and place to the side.
Open and drain your can of tuna. Scoop your tuna into a bowl large enough to hold all of your ingredients, and still have room for mixing without making a mess.
Run cold water over your hard boiled eggs and peel them as the water runs. Cut your eggs into small cubed size pieces and add to the bowl of tuna.
Add your chopped vegetables and seasonings to your bowl of tuna and eggs. Lastly, add your Miracle Whip and honey mustard to the bowl of ingredients and mix until combined.
Enjoy your meal!
This past Superbowl Sunday I decided I wanted to whip up my own chicken wing recipe. I honestly had no idea what flavor I was going for beside it including some sort of barbecue sauce. Sweet Baby Ray’s to be exact. I walked into the kitchen, grabbed ingredients out of the fridge and off of my spice racks, then got to work. Once I grabbed the soy sauce, sweet chili sauce, and rice wine vinegar, I knew I was officially going for an Asian BBQ chicken wing theme. Read More
Last week, my husband and I, were having some serious delicious food flashbacks to our trip to the D.C. area, in October of last year. The reason for the flashback was us trying to decide what we wanted to eat/make for dinner, and wishing we could hop in the car, drive to Don Taco and eat delicious tacos. Specifically, their phenomenal “surf n’ turf” tacos.Read More
Happy tasty Tuesday everybody! It’s that time of year when we get to eat tons of delicious comfort food without all of the guilt. Some of my favorite fall comfort foods are hot, yummy, soups. Everybody loves a good soup and I’ve posted quite a few soup recipes on here. The last few days have been cool and rainy here in Montana, which has had me daydreaming about delicious soups for dinner.Read More