thai chicken and veggie pizza

thai chicken & veggie pizza

We LOVE thai food at our house. This pizza was inspired by that love and one of my very favorite salads {oriental chicken salad} found at Blue Lemon. I absolutely adore all these flavors together and it doesn't hurt that it looks beautiful as well. 
After eating this the other night Spencer said, "Do not forget to blog this one, I really don't want you to forget how to make it!"

HOOOOOOME RUUUUUUN!

Ingredients:
-tortilla (or feel free to make this on your favorite pizza crust)
-sweet thai chili sauce 
-grilled chicken breast, shredded
-mixture of veggies, lightly grilled or sauteed (I used a combo of onion, zucchini, and mushrooms)
-shredded or fresh mozzarella
-toppings for after cooking: avocado, purple cabbage, cilantro, roasted/salted cashews or peanuts, limes for drizzle, extra sweet thai chili sauce for drizzling

Instructions:
1. preheat oven to broil on high (or to the specific temperature needed for your pizza crust)
2. spread 2-3 tablespoons chili sauce on tortilla, layer with chicken and veggies, and top with cheese
3. place under broiler for 5-7 minutes or until bubbly brown
4. cut up pizza and top with avocado, cabbage, cilantro, cashews or peanuts, lime juice, and extra chili sauce

sugar-free hot cocoa

<<< sugar-free hot cocoa >>>

three simple ingredients

vanilla milk

silk light vanilla soy milk

+

unsweetened cocoa powder

trader joe's

+

stevia

stevia in the raw

Usually I don't promote all those darn "sugar-free" drinks and foods. They trick everyone into thinking they are healthy and going to help with fitness and weight loss goals, but we all know it's a load of poop. They are typically filled with artificial sweeteners and chemicals, but my dear little Stevia (if found in the right natural/raw form) is something I've grown quite fond of for an occasional sweet treat. 

I have read a lot about how raw and unsweetened cocoa powder is FILLED with amazing health benefits for your heart, immune system, and so much more. But when paired with loads of sugar and bad fats, it almost counter-acts all the good elements of the cocoa powder. My version of hot cocoa is a great way to get a good dose of antioxidants, vitamins, and minerals from cocoa without the sugar spike!

Try this method out and mess around with the ingredient ratios until you find your perfect combination! I use 1:1 ratio of milk to water, 1 tablespoon cocoa powder, and 1 packet stevia. I like mine a little more "dark chocolatey"... 

southwestern salad with protein ranch

Southwestern Salad

&

<<< Protein Ranch >>>

I know the following words and lists look daunting but I PROMISE you that it is NOT difficult at all. This salad is guy friendly (Spencer ate it as a main dish and felt perfectly full afterwards... and said it was the best salad he'd ever had!), healthy, colorful, and delicious. Don't run away from this recipe just because it looks long and hard. It is easy easy easy and a lot of it can be done ahead of time. It takes like 5 minutes to throw everything together and you will love it!

 makes 2 large heaping salads

Roasted Vegetables *this can be done the day before or morning of*

ingredients:

-1 large sweet potato, cut into 1 inch chunks

-1 large green bell pepper, sliced

-1 teaspoon olive oil (or olive oil spray)

-seasonings: paprika, chili powder, garlic powder, onion powder, cumin

instructions:

1. preheat oven to 350 degrees

2. combine chopped sweet potato, bell pepper, olive oil, and seasonings on non-stick baking sheet

3. roast in oven for 40-45 minutes or until peppers and potatoes are soft

4. store in refrigerator until ready to throw salad together

Protein Ranch Dressing *again, this part can be done ahead of time*

ingredients:

1 cup low-fat cottage cheese

1 garlic clove

1/4 teaspoon onion powder

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1/4 teaspoon dried dill

1/2 teaspoon dried parsley

1/2 teaspoon dried chives

2-4 tablespoons water

1 tablespoon kefir or buttermilk (optional)

instructions:

1. combine cottage cheese, garlic clove, onion powder, salt, pepper, 2 tablespoons water and kefir/buttermilk (if using)

2. blend until smooth, adding more water (1 tablespoon at a time) if mixture is too thick

3. add dill, parsley, and chives and blend for just a few more seconds

THE SALAD

salad ingredients:

-spinach

-red cabbage, sliced

-cherry tomatoes, sliced

-1 avocado, cut into chunks

-pepitas, raw or roasted

-cilantro

-lime wedges

-protein of choice (mine had grilled shrimp, Spencer had grilled chicken)

pile up salad ingredients, drizzle some dressing, squeeze fresh lime juice, and ENJOY!

favorite kale salad

FAVORITE KALE SALAD

This salad is adapted from a Thanksgiving Day salad that my cousin brought to a family dinner one time. It is not the MOST requested salad at every dinner and event... and so easy and so good for you!

salad ingredients:

• baby kale or 1-2 bunches kale, cut off stems (pictured: baby kale from Costco)
• dried currants
• sunflower seeds or pine nuts (pine nuts can be very expensive)
• grated or shaved parmesan

dressing ingredients:

• juice from 1 lemon
• 2-3 tablespoons olive oil
• 1 garlic clove, minced or 1/4 teaspoon garlic powder
• sea salt and fresh cracked black pepper, to taste

instructions:

1. whisk together salad dressing ingredients with a fork
2. slowly pour over kale a little at a time, you may not need ALL the dressing, and toss to combine and massage into leaves (lemon will tenderize really tough kale leaves)
3. top with currants, sunflower seeds, and parmesan

oven-roasted chicken-veggies & a multigrain baguette

oven-roasted chicken

with artichokes, tomatoes, and capers

& multigrain baguette

I wanted to make something special and out of the norm for Spencer and I to celebrate our 6 month wedding anniversary (I like to use any and every reason to celebrate!)... I probably shouldn't have been so daring by just winging it with a new recipe that only existed in my mind, but I got lucky and this recipe is now going to be at the top of our list! 
Spencer literally inhaled it and made "Bob noises" (What About Bob?) the entire time. He is a good sport to try everything I make but I LOVE when he loves how it turns out. 
We also served this with our very most favorite kale salad

Ingredients:

• 2 large boneless-skinless chicken breasts, sliced lengthwise
• 1 can artichoke hearts, canned in water
• 1 can roasted tomatoes
• 2 tablespoons capers, NOT packed in oil
• 1 clove garlic, minced
• 1/4 teaspoon dried minced onions
• a dash of dried red pepper flakes, optional for a little heat
• 2-3 tablespoons fresh basil, chopped

Instructions:

1. preheat oven to 350 degrees and spray glass baking dish with olive oil or non-stick spray
2. heat non-stick skillet on stove to medium-high heat and spray with olive oil or non-stick spray 
3. sprinkle chicken breast with salt and pepper and brown in skillet 1-2 minutes each side then set aside into glass baking dish
4. turn skillet down to medium-low heat and combine tomatoes, artichoke hearts, capers, garlic, onions, and red pepper flakes. let simmer for about 7 minutes.
5. add basil and simmer for 1-2 more minutes, then pour over chicken breasts and bake in oven for 30-35 minutes (time will vary depending on your oven)

toasted multigrain baguette

Ingredients:

• 1 multigrain baguette, sliced (my favorite: trader joe's bakery)
• olive oil spray (i used a Mister)
• 1 clove garlic or garlic powder
• italian seasoning (or combination of dried oregano, basil, parsley, sea salt, and pepper)

Instructions:

1. set oven to broil on high
2. cut end off garlic clove and rub over each slice
3. spray with olive oil and sprinkle with seasoning
4. put under broiler for 3-5 minutes, KEEP A GOOD EYE ON THESE OR THEY WILL BURN

healthy oatmeal chocolate chip cookies bites

{healthy bites}

oatmeal chocolate chip cookies

<< easily adaptable to be made gluten-free >>

I adapted this recipe from Edible Perspective. My favorite way to eat these, besides just popping them straight into my mouth, is crumbled over vitamix vanilla ice cream! (blend: 1 cup vanilla soy milk + sprinkle of cinnamon + 1/4 teaspoon vanilla extract + ice cubes)

ingredients:

• 3/4 cup old-fashioned rolled oats
• 3/4 cup + 2 tablespoons coarsely ground rolled oats
• 1/2 cup almond meal/flour
• 1/4 cup baking stevia
• 1/4 cup semi-sweet or unsweetened chocolate chips
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg, room temperature
• 1/4 cup unrefined coconut oil, melted (not hot!)
• 2 tablespoons honey
• 1 teaspoon vanilla extract

instructions:

1. preheat your oven to 350 degrees
2. mix together the dry ingredients in a large bowl
3. whisk the egg, then whisk in the coconut oil, honey, and vanilla until well combined
4. pour wet mixture into the dry mixture and stir with a large spoon until combined (will be thick)
5. let dough sit in refrigerator for 30 minutes
6. press the dough into 1-inch balls and slightly flatten between both hands 
7. place balls on non-stick cookie sheet 1-inch apart and bake for 10 minutes
8. let cool for at least 15 minutes before transferring to a cooling rack (cookies are fragile and very soft until set)

notes/subs:

• you can sub stevia our for white sugar, brown sugar, pure cane sugar, or coconut sugar.
• to make the coarsely ground outs: Place 1 cup of rolled oats in a food processor, mini food processor, or blender and pulse until about 1/2-way to a flour looking texture.
• you can purchase or make your almond meal: Grind whole, raw almonds in a high-speed blender or large food processor.  Blend no more than 1 cup at a time until flour-like in texture.  Do not over process.  Sift out any large pieces.

fried egg & vegetable stack

fried egg & vegetable stack

This is one of my favorite easy mid-day meals. It's simple but still so flavorful! If you don't like fried eggs, feel free to cook them up your favorite way instead... scrambled, poached, sunny-side up, etc.

Makes 1 stack
Ingredients:
1-2 cups fresh spinach (I like lots!)
1 egg + 1 egg white (organic is best)
avocado, sliced
your favorite salsa or fresh sliced tomato
lemon pepper blend
garlic powder
sea salt and black pepper

Instructions:
1. heat small non-stick frying pan over medium heat, saute spinach with some lemon pepper and garlic powder until wilted, then set aside.
2. turn up temperature to medium-high heat, combine egg + egg white in a cup then pour into non-stick pan. Cook for 1-2 minutes each side (if you don't like a runny yoke, pop it with a fork after you flip the egg).
3. stack it up: spinach, egg, avocado, salsa, salt & pepper to taste. 
4. serve with toast, crackers, or my favorite: sea salt melba toast!