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!

clean pesto + new pizza

traditional {clean} pesto

&

another pizza recipe

Makes about 2 cups
Ingredients:
1 cup fresh basil, packed down
7 garlic cloves
1/2 cup extra virgin olive oil
1 cup fresh grated parmesan cheese
1/2 cup pine nuts, toasted
Sea salt and black pepper, to taste

Instructions:
1. combine oil, garlic, cheese, and pine nuts in blender or food processor and blend until smooth
2. add basil and blend until basil in combined but still slightly chunky

Thanks to THE GRACIOUS PANTRY, I now have a perfect pesto to add to pizza, panini's, pasta, and soup!

<<<<<<<< >>>>>>>>

pesto-chicken pizza

this is one of Spencer's favorite pizza that I've made so far

Ingredients for 2 pizzas:
2 tortillas
3 tablespoons pesto
1 large chicken breast, grilled and shredded
2-ounces fresh mozzarella, sliced
fresh basil, sliced
avocado, sliced... typical Natalie
fresh tomato, sliced (I didn't have any tomatoes at the time, but they make it so good)
sea salt and fresh cracked black pepper

Instructions:
1. heat oven to broil on high
2. pile tortillas evenly with pesto, chicken, mozzarella
3. place under broiler for 5-7 minutes
4. top with fresh basil, avo, tomatoes and S&P

fishy tacos

fish {tilapia} tacos

This is like the fastest way to make some of the best fish tacos I've ever had! They taste fresh, clean, easy, healthy, gourmet and DELICIOUS... fresh-mex never looked or tasted so good!

Makes 6 small tacos
INGREDIENTS:
Fish:
-2 (5-ounce) tilapia filets {I get mine frozen at Costco and defrost them overnight in the fridge}
-2 teaspoons Chili-lime spice {I use a pre-mixed spice blend from pampered chef or sprinkle with a combination of chili powder, paprika, garlic powder, sea salt, lime juice}
-1-2 teaspoons of coconut or olive oil
Cilantro-lime sauce:
-1/3 cup plain greek yogurt
-1 lime, juiced
-handful chopped cilantro
-1/8 teaspoon garlic powder
-sea salt and black pepper to taste
For serving:
-6 small corn tortillas 
-1 avocado, sliced
-1/2 red bell pepper, sliced
-handful cherry tomatoes, halved
-crumbled goat cheese or queso fresco
-chopped cabbage or spinach
-your favorite fresh salsa or pico de gallo
-lime wedges 

INSTRUCTIONS:
1. heat non-stick skillet over medium-high heat and rub chili-lime spices onto both sides of fish. 
2. add oil to pan and heat for 30 seconds, then add fish and cook about 3-4 minutes each side (fish should be white throughout, slightly blackened outside, and flake easily).
3. while fish is cooking combine yogurt, lime juice, cilantro, garlic powder, sea salt and pepper for sauce.
4. when fish is done, set aside and turn skillet down to medium heat and warm tortillas 1 minute on each side (pile warmed tortillas on plate under paper towel to keep soft and warm).
5. cut each fish filet into 6 slices (2 per taco) and build your taco with your favorite toppings! Don't be shy with the veggies:)

clean taquitos

...taquitos...

the clean way

Who doesn't love the simplicity of a taquito? But seriously... the thought of the processed ground meat and preservative-filled chicken rolls that are frozen in large quantities and shipped to your nearest Costco is not that simple or appetizing... so I came up with this homemade version :)

MAKING THE FILLING:
2 boneless skinless chicken breasts
8-10 oz bottle salsa (pick your favorite.. mild, med, or HOT)
1 tablespoon homemade taco seasoning mixture (you can use 1 package of store bought seasoning, but it usually contains MSG and other chemicals and preservatives)

Combine chicken, salsa, and taco seasoning in crock-pot. Cook on Low for 6 hours or High for 3 hours. Chicken will shred easily using two forks.

OTHER INGREDIENTS:
20-30 small corn tortillas
Olive oil spray (I use a Mister)

INSTRUCTIONS:
1. Preheat oven to 400 degrees and spray baking sheet with olive oil.
2. Warm tortillas, wrapped in damp paper towel, in microwave until pliable enough to roll without tearing. They will be HOT so be careful.
3. Roll about 2 tablespoons of shredded chicken mixture into each tortilla and line them all up close together onto baking sheet. 
4. Spray tops of taquitos with olive oil spray (this will help them get crispy) and bake for about 20 minutes. Keep an eye on them, because the time will vary depending on your oven.
5. Let them cool, wrap individually in aluminum foil, and freeze!

REHEATING INSTRUCTIONS:
-Defrost overnight in fridge than reheat in oven (this will help them stay crispiest)
-Microwave straight from freezer (about 5-10 seconds per taquito)

Serve with melted cheese, guacamole, salsa, sour cream, or greek yogurt!

creamy {creamless} tomato basil soup

creamy tomato basil soup

<<creamless>>

I have had a nasty little cold this weekend and I don't know about you, but my taste buds get a bit shy (can't taste hardly anything) and picky when the sickness comes. Only a few things sounded good to me and one of them was a good creamy tomato basil soup. Now I can't actually have cream (upsets my tummy) so I improvised with some canned coconut milk. I doubt anyone would be able to tell a difference in the taste! Go ahead and try to enjoy the rest of winter with a good bowl of homemade soup... and a perfectly Grilled Avocado-Cheese...

Makes about 8 cups of soup
Ingredients:
1-2 teaspoons Olive Oil
1 small onion, chopped
2 cloves garlic, minced
1 can (28 oz) whole peeled tomatoes, with juices {I used a quart of my mother's home-bottled tomatoes}
1 can (14.5 oz) roasted tomatoes, with juices {my fave: Muir Glen's Organic Fire Roasted Diced Tomatoes}
1 bay leaf
1 tablespoon dried basil (or 1/3 cup fresh chopped)
1 can (13.5 oz) lite coconut milk {my fave: A Taste of Thai Lite Coconut Milk}
1 teaspoon sugar or 1 packet Stevia in the Raw
Salt and pepper, to taste
Grated parmesan cheese, for serving

Instructions:
1. Heat olive oil in large pot or dutch oven (I used my 5-quart Le Creuset dutch oven) over medium heat and saute until translucent, then add garlic and saute for a few more seconds.
2. Add tomatoes, bay leaf, and basil. Let simmer over low heat for 30-45 minutes.
3. When done simmering remove bay leaf, then stir in coconut milk, sugar (or stevia), 1 teaspoon salt, and a few turns from fresh pepper grinder.
4.. Blend in blender (I used my Vitamix) or use hand immersion blender to blend until smooth. *CAREFUL: IT IS HOT!
5. Add more salt and pepper if needed and serve with cheese or homemade croutons!

FYI- If you would like to go out and buy a the best bowl of tomato soup, the Roasted Tomato Basil Soup from Corner Bakery Cafe is my absolute FAVORITE and although I have attempted making a copycat recipe of this soup at home, I didn't have all the fresh tomatoes for it. Or the motivation to get in the car and drive to draper (the closest location to my house).