seasonal : spring

Easy Lemon Rice Recipe

August 29, 2018

At our house, this easy lemon rice is a side dish staple and with just 5 ingredients, it’s a super simple way to jazz up plain old white rice any day of the week.

No matter where your set your plate, it’s likely that rice will be one of the side dishes served on any international dinner table.

This lemon rice makes regular appearances alongside so much of my main meal cooking, like my Greek marinated chicken, or as a basic side for my Greek pork souvlaki kebabs or turkey kofta skewers, and always with my Easy Chicken Gyros with Tzatziki Sauce.

But this lemon rice doesn’t travel only in Greek or Mediterranean circles. It’s a fan of crossing all culinary borders, and it does a fine job of fitting into any dinner no matter the main dish’s international personality.

continue to the recipe… about Easy Lemon Rice Recipe

15 Easy Healthy Breakfast Recipes to Get You Through the Week

August 26, 2018

This list of 15 easy and healthy breakfast ideas will have you out the door and on the go in no time.

We’ve heard it and know it by heart—the oft-repeated mantra, “breakfast is the most important meal of the day.”

But too often the back-to-school rush of packing lunches, figuring out dinner plans, choosing healthy snacks, etc., breakfast can get left behind in the shuffle.

Even if you’re not sending littles (or bigs) out the door, I’m all about having options to mix up my healthy breakfast eating routine, because you KNOW I’m not one to skip any meal, but most importantly not breakfast and my daily time-to-be-just-with-me quiet time.

This list of 15 easy breakfast provides three weeks worth of weekday breakfast options that will get you out the door quickly without sacrificing your diet, sanity, or valuable hair blow-drying time.continue to the recipe… about 15 Easy Healthy Breakfast Recipes to Get You Through the Week

How to Cook Instant Pot Chicken Breasts (from Fresh or Frozen)

August 22, 2018

Healthy boneless chicken breasts can be shredded, sliced, or diced, and used as the base for countless healthy recipes, and when you cook them in the Instant Pot pressure cooker they can go from frozen OR fresh chicken breasts to fully cooked with just 10 minutes cooking time.

How many times have you come home and realized you’ve forgotten to pull the chicken from the freezer for tonight’s dinner? If you’re like me, it’s way too many.

But since I discovered how to cook both frozen chicken breasts and/or fresh chicken breasts in the Instant Pot, those days are over.

It seems like all too often us recipe creators aka food bloggers get caught up in creating that totally unique recipe.

The recipe that intrigues.

The recipe that nobody’s ever thought of before.

But the reality is, while those recipes are fun to bookmark and make every so often, it’s the basics for daily cooking that we really need.

Like how to cook the basic boneless chicken breast, and how to cook it fast.

I’ve shared my recipes for the Best Grilled Chicken Breast and the Best Baked Chicken Breasts and you guys love them. So when I received requests for an Instant Pot version, how could I not oblige?

And once I started cooking chicken breasts STRAIGHT FROM THE FREEZER in my Instant Pot, I realized I needed to share with you how you can do the same.

So let’s talk basics.continue to the recipe… about How to Cook Instant Pot Chicken Breasts (from Fresh or Frozen)

Italian Chicken Wrap

August 21, 2018

You may see pinwheel wrap sandwiches so often at the store or the quick mart you don’t even realize how easy they are to make at home. But this healthy Italian Chicken Wrap sandwich has a few secrets up it’s tortilla that’ll make it so you’ll never want a take-it-with-you lunch any other way again.

This recipe is brought to you by DeLallo Foods

It seems that lunches are the meal that can make or break your best eating intentions.

I know you know what I’m talking about. And I know that if you’ve said it to yourself once, you’ve said it 4053 times.

“This week I’m totally taking my lunch every day.”

But then it’s the night before and you’re too tired to pull a lunch together, or your morning is in a frenzy, or your delicate ingredients have all gone bad.

And then there you are. Once again, your intentions are dashed, leaving you staring emptily at the vending machine or forking over $13.84 for a lame something or another that really is just not that good. And worse, that marginal lunch is both taking away from your budget’s bottom line while adding too many calories to your very own bottom that soon won’t fit into your jeans if you keep this up young lady. (oops, did I say that out loud?)

But this easy Italian chicken wrap lunch is different. And here’s why.continue to the recipe… about Italian Chicken Wrap

Mozzarella and Tomato Caprese Flatbread

August 15, 2018

This caprese flatbread recipe is an easy way to take advantage of the best of the season’s fresh tomatoes, basil, and of course mozzarella, making it the perfect appetizer bite or as an easy vegetarian dinner.

Head to the farmers market this time of year and you’ll see everyone around freaking out over the bulbous beauty of the heirloom tomatoes and just-off-the-vine-still-warm-from-the-sunshine beefsteaks.

I think they’re lovely too. But my fave tomato this time of year are the sweet cherry tomatoes I can pop straight in my mouth like candy.

Awwwww, who am I kidding? I love these baby tomatoes any time of year.

A few weeks ago I photographed the new winter menu of one of my favorite clients, Deer Valley Resort in Park City, UT. If you haven’t yet been to Park City and Deer Valley, it’s a destination to put on your bucket list, not only for winter skiing, but truly any time of the year.

This time around we shot photos for the new menu items for their low-key bar and restaurant The Brass Tag. But where does that name come from? Back in the day aka around 1890, the silver boom was huge in Park City and local miners would hang a brass tag before entering the silver mines to work. When the day was done, if there was tag still hanging on the board, it was time to start a search for the miner. Think of it as the low-tech GPS system of yesteryear.

This easy to make caprese-style flatbread pizza was just one of the items we shot that day, and after looking at it through the lens, and then taking a bite (okay, maybe more), I knew it was something you guys would love to make at home.

continue to the recipe… about Mozzarella and Tomato Caprese Flatbread

Greek Chicken Gyro Salad

August 13, 2018

Greek food and especially gyros are one of my favorite kind of meals, but since I’m not much of a fan of lamb, it’s my marinated Greek chicken and chickpeas that adds the protein to this easy Greek gyro style salad with a yogurt tzatziki sauce perfect for a meal prep lunch or dinner.

This Greek gyro chicken salad is one of those types of salads that makes a statement, declaring that Mediterranean dishes are just as good in a bowl as they are stuffed in a pita or grilled on a skewer.

This Greek salad is far from contrived, or uppity, or way too out there. It’s just a good, basic salad that covers all the major food groups. I love that this salad can be prepped ahead for take-to-work or school lunches—proven by my Ali Smudge who is obsessed with it.

On busy weeknights, it makes for a super fast dinner. It’s ready to roll for everyone at to eat together, or parceled out as your peeps filter in for meal time.

Because doesn’t it seem that’s more the case than ever these days?continue to the recipe… about Greek Chicken Gyro Salad

Chinese Chicken Salad with Sesame Dressing

August 7, 2018

This Chinese Chicken Salad takes the healthier high road than the heavier versions I always see at those popular food chains that everyone loves. But this one with crunchy romaine, wontons, and an almond crunch, topped with protein-packed chicken breast, pasta noodles, and a flavor-flav sesame dressing.

Lighter fare that totally satisfies is what I’m craving now. And as summer’s flowy skirts and loose-fitting shift dresses morph into fall’s jeans and thigh hugging pants, it seems lighter food is part of my weekly anthem.

Goodbye my fave potato salad and chocolate drizzled ice cream cones dripping down my chin. Hello meal planning, gym going, and my fave weight loss plan.

And that’s where my all-time favorite—and healthier—Chinese Chicken Salad comes in.

I’ve updated this recipe post because I refer to it all the time and it needed some updated love.

I CRAVE this salad, and it’s one I love to make for ladies lunches or for a simple, and lighter meal for a crowd. Because who doesn’t love a good Chinese Chicken Salad anyway?

continue to the recipe… about Chinese Chicken Salad with Sesame Dressing

Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers

August 2, 2018

These easy stuffed peppers are made without rice, and instead filled with healthy ingredients like spiralized zucchini, protein-packed quinoa, and ground turkey sausage for a fast and super healthy all-in-one dinner everyone at the table will love.

The other day I read that the day of the family dinner plate being made up of a main protein (meat, chicken, fish), a side of carbohydrates (rice, pasta, potatoes), and then a side of veggies (carrots, broccoli, whatever is languishing in the fridge), is quickly losing ground as the best idea of what dinner should look like. I grew up on the same idea of that ratio and for many years followed suit.

But thanks to the popularity of meals in bowls, hearty salads served as the main meal, and more all-in-one serving options, the dinner plate has changed. And it’s not only in how we divvy out portion size, but the actual vessel our meal is served in, like using vitamin-packed vegetables such as sweet potatoes, every squash imaginable, and cabbage leaves, just to name a few.

And at our house, there’s really no more versatile vegetable-to-bowl main ingredient than the almighty bell pepper.continue to the recipe… about Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers

Healthy Homemade Egg McMuffin

July 22, 2018

Grab and go breakfasts can be the saving grace of any weekday morning. The eggs in this homemade Egg Mcmuffin sandwich recipe can be batch cooked in the oven, on the stove top, or in the microwave, and make eating a healthy breakfast your easiest decision of the day.

This recipe is brought to you by Kroger

We’re all guilty of it. The alarm blares at some ungodly time of the morning (no matter what time it is) and our first reaction is to fumble about and emphatically hit that snooze button for just.10.more.minutes.of.I.NEED.MORE.SLEEEEEP.

And that my friends is how you your morning time table suddenly becomes irrevocably out of whack. So what’s the first thing to go in your morning routine? Breakfast.

You think to yourself as you hustle out the door, “I’ll just grab something later,” or “Here honey, just eat this pop tart,” and load everyone into the car and buckle up for your day.

But that muffin/bagel/donut you impulsively picked up as your cruised through the drive-thru with your grande skinny latte is loaded with sodium, fat, and calories? Where’s the skinny or the healthy in that? Or worse, you don’t grab anything at all so you overeat at lunch. And your kid finds herself starving thanks to those empty carbs before 1st period is even over.

That’s why having a stash of make-ahead breakfasts ready to run out the door along with you is the secret to your morning’s success.continue to the recipe… about Healthy Homemade Egg McMuffin

Classic Three Bean Salad (That’s Really Four)

July 11, 2018

Besides knowing how to use a can opener, there’s no need for any special talents when you make this easy three bean salad, and with a homemade dressing, this pantry salad is a classic potluck favorite that can be made in 15 minutes or less.

This straight-from-the-pantry/salad-bar-staple salad is just one reason why I majored in art instead of in math, because apparently I can’t count.

While this salad is most often called a three bean salad, I just couldn’t help but add in another bean to make it four, not just because it added a different shape and a little more color—because you know, food is art—but because how could I leave even one bean out of the mix?

And with a homemade dressing that adds a sweet pickled pucker, this salad shows why once again, real good real food is best…even when it starts with a can. Or four.

continue to the recipe… about Classic Three Bean Salad (That’s Really Four)

Creamy Avocado Pesto Pasta Salad with Roasted Vegetables

July 3, 2018

This creamy pasta salad recipe skips the mayonnaise for a lush sauce made with almond milk and avocado to make an easy grilled vegetable pasta salad you’ll happily eat guilt-free.

This recipe is brought to you by Blue Diamond Almond Breeze

One thing’s for sure: It’s rare I meet a pasta salad I don’t like. I may not have loved them all, but I do seem to have a high tolerance of acceptability for even the most marginalized salad bar pasta salad-types.

But that’s the main reason I choose to make my own pasta salads at home. They’re fresher, they taste better, and I can add a twist of healthy and still reap all the flavor and even the creamy factor I crave with this one in the fridge that’s ready to eat any time of the day.

How to Make a Creamy Pasta Salad That’s Healthier Too

Pasta and macaroni salads made with traditional creamy dressings are fine for my occasional potluck splurges. But when I’m looking for a creamy pasta salad I can jot down in my Nourished Planner for my weekly meal prep or share with friends who are more health-conscious about the foods they eat, this creamy sauced mash-up of almond milk and avocado totally does all the right stuff.

Just like I do for the rest of my menu planning, adding more colors of the rainbow to my pasta salad is a simple way to make it more nourishing too. Plus, it just makes it so dang pretty too!continue to the recipe… about Creamy Avocado Pesto Pasta Salad with Roasted Vegetables

How to Make an Awesome Antipasto Salad Platter

June 25, 2018

Making a salad for a crowd doesn’t get any easier than adding all the antipasto toppings like olives, pickled veggies, artichokes, pepperoncini, salami, salumi, prosciutto, pasta and mozzarella balls to a big pile of lettuce for an Italian salad everyone will love.

This recipe is in partnership with DeLallo Foods

Antipasto is known as the first course of the Italian meal. It’s the time to get a nibble of olives and pickled peppers or a bite of cured meats and cheeses, and to prepare your belly for the feast about to come.

What I love about this Antipasto Salad Platter is it bridges the gap between that appetizer course and the salad course, for a more relaxed vibe that mixes all my favorite tastes together, and can easily be made into a meal all its own.

And when you serve this salad family-style in the middle of the table, everyone can add “just a little more” to suit their taste and their appetite, creating a more festively communal way to share.

continue to the recipe… about How to Make an Awesome Antipasto Salad Platter

Red White and Blue Watermelon Blueberry Fruit Salad

June 24, 2018

Juicy watermelon, sweet bursts of blueberries and crunchy jicama dressed with a simple honey and lime dressing make this red, white, and blue salad a favorite worthy of all the fireworks all summer long.

This is a guest post from my mom. We wrote together while on a family vacation in the iconic epicenter of the USA, Yellowstone National Park in 2013 and I’m giving it a little update today. Back then I was pondering what to write about this tasty Red White and Blue Salad, and so my mom helped me brainstorm what to write. She’s good that way.

I think she pretty much summed it all up, so I’m writing it verbatim, from mom’s mouth to daughter blogger’s post. She’s my biggest cheerleader, and in every way she can, makes my job as a blogger that much easier.

Take it away mom.

continue to the recipe… about Red White and Blue Watermelon Blueberry Fruit Salad

The Best Greek Chicken Marinade

June 21, 2018

This easy chicken marinade infuses chicken of any cut with the classic Greek flavors of lemon, garlic and oregano plus Greek yogurt for a more tender bite.

Hey, ho, whaddya know?!!! You ready for the best? Because I’m giving you the best!

It may be a bold statement to make, but unlike fake politicians, sorcerers, and that guy in Nigeria who says he’ll double your money if you’ll just wire it to him, I’m standing behind my claim that this super easy, extremely delicious Greek Chicken marinade very well could be:

the ying to your yang.

the butter to your nutter.

the pop to your lock.

Which would make this little diddy of a recipe the best lemony, best garlicky, best Greek-y oregano-ish chicken marinade you just might ever make.

continue to the recipe… about The Best Greek Chicken Marinade

BLT Pasta Salad with Avocado

June 19, 2018

This easy, creamy BLT pasta salad recipe is loaded with healthy tomatoes, arugula, and avocado, plus crispy bacon that’s all topped with a super simple-to-make Ranch-style dressing made with mayo and Greek yogurt.

You could say my collection of pasta salad recipes here on the blog are my children, and just like any mother of kids, it’s nearly impossible to choose just one as my most favorite. But, if you’re a fan of a creamy pasta salad, or an ultra simple-to-make pasta salad that’s loaded with healthier goodness (plus bacon!), this pasta salad is for you.

Once the garden tomatoes come into harvest, BLT sandwiches are a staple at our house. And the only thing that makes them even better is adding avocado for them to become BLATs. Bacon, lettuce, avocado and tomato sandwiches that are now a BBQ pasta salad staple.

So when my daughter requested I make a pasta salad that included her beloved bacon in the BLT mix, avocado was an obvious addition to make.

continue to the recipe… about BLT Pasta Salad with Avocado

Creamy Dilled Red Potato Salad

June 14, 2018

This easy potato salad skips the mustard, egg, and celery to keep things super simple with a sauce of mayo and sour cream (or healthy Greek yogurt) over slightly smashed baby red potatoes to create a super creamy potato salad that’s brightened up with a dose of fresh dill ready to eat any day of the year.

“This is my new favorite potato salad” he declared as he scooped another forkful straight from the mixing bowl and into his already munching mouth.

I gotta admit, I was somewhat shocked by my husband’s declaration.

“But what about my Mom’s Classic Very Best Potato Salad?” I retorted. ‘It’s a total classic! It’s always been our favorite! And it’s one of the most popular recipes on the blog!” And by the way, had he totally forgotten about my German Potato Salad and my Loaded Baked Potato Salad, too?

If I had to guess the reason he loves this potato salad so much, it’s because it’s so perfectly creamy without the extra crunches of celery or pickles, so it’s a more similar bite to his favorite baked potato with just a bit of onion to add a little heat and dill to add that fresh factor. But even better, it’s so simple to make.

It’s creamy. It’s dreamy. And it’s delicious.

continue to the recipe… about Creamy Dilled Red Potato Salad

Blueberry Oatmeal Quick Bread

June 6, 2018

This incredibly easy blueberry bread (it takes just 10 minutes to mix!) gets an added dose of healthy with the addition of Greek yogurt and oats, making it an even better option than banana bread or blueberry muffins, too.

This quick bread recipe is a favorite I originally shared back in 2013. Lately I’ve been making it over and over again—it’s that perfect food gift for welcoming the new baby (hello baby Max!) or saying hello to new neighbors. So while I was at it, I took new photos to share again here.

This recipe came about after standing at the kitchen counter one day with a half dozen super ripe bananas, swatting my husband’s headed-to-the-garbage-can-hands in an attempt to quell their discarded fate.

I knew by the super sweet smell and the mooshy touch—not to mention Smudge’s squinched up expression each time she passed them by thanks to their rather unattractive state—that I’d be lucky to squeeze even one more day in before my opportunity to make banana bread would be gone. And just like that, it was.

That’s when blueberries came to my quick bread rescue, for a quick bread worthy of any breakfast, brunch, or treat.continue to the recipe… about Blueberry Oatmeal Quick Bread

Grilled Corn Salad with Tomato and Avocado

June 4, 2018

When fresh corn and tomatoes are at their summer best, this easy salad with creamy avocados that’s simply dressed with a hint of Mexican jalapeño, lime juice, and garlic, is a healthy recipe that’s sure to become the star side dish of every potluck and barbecue you make it for.

Corn. It’s my husband’s veggie kryptonite. Me? Avocado and tomato are what light my fire.

And the combo of all three is what’s kept this summer salad in regular rotation on our dinner table, and we’re barely into June!

The simple flavors of this salad is in it’s combination of fresh, sweet corn on the cob (that’s even sweeter after a sear on the grill) added to creamy avocado and juicy tomatoes, is hands down this summer’s salad-facsimile of the little black dress—because it literally goes with everything.

Playing With Fire by Michael Symon

This side salad recipe comes from Iron Chef and The Chew Host Michael Symon’s new cookbook Playing With Fire:BBQ and More from the Grill, Smoker, and Fireplace where he shares loads of tips, tricks, and totally achievable grilling and barbeque recipes that any home chef can master.

continue to the recipe… about Grilled Corn Salad with Tomato and Avocado

30 Healthy Summer Potluck Salads to Make in June

May 31, 2018

From zippy potato salads, quinoa salads, coleslaws, and pasta salads that just seem to get better and better over time, we can’t get enough of this list of 30 healthier, light and refreshing summer potluck salads to make now.

With the official first day of summer lingering around the corner (can’t wait for you to get here June 21!), we can’t help but daydream of picnics, potlucks, and pool parties. That’s because we know these shindigs always have the best food.

Childhood memories of cookouts and summer get-togethers bring up all the happy memories of summer’s answer to comfort food: All the side dishes you can fill a plate with and for me that means all the salads.

We’re talking salads that’ll cool you down even on the hottest of days; dishes eaten pool-side, picnic-style, or enjoyed on those lazy summer eves with all the grilled foods and in the company of family and friends.

So whether you’re a caprese salad junkie, coleslaw queen, or broccoli salad aficionado (this one’s my fave!), the gang’s all here. You’ll recognize healthier riffs on your classic faves, plus some new inspiration. But whatever your craving, we’ve got you covered so you can bring your best potluck game all summer-long.continue to the recipe… about 30 Healthy Summer Potluck Salads to Make in June

Puff Pastry Chicken Pot Pie with Asparagus and Mushrooms

May 30, 2018

This chicken Pot Pie—one of my favorite comfort food recipes—is a lightened-up version thanks to a puff pastry crust, loads of fresh veggies, and a creamy yet lower-fat and lower-calorie sauce that brings all the flavors together.

This recipe is brought to you by Almond Breeze

Chicken pot pie, with its homemade buttery crust and thick creamy sauce, rings in the comfort food season each and every Fall and then continues well into the cozy vibes of winter. Who’s with me in calling this pure comfort in a bowl?

But when winter gives way to spring and we start easing into our summery daze, those cravings for traditional chicken pot pie get a literal gut-check when faced with the fact it’s time to transition from hiding underneath winter’s cocooning cardigan sweaters to strutting our stuff in summer shorts and sassy swimsuits.

But that’s what I love about this lighter chicken pot pie recipe: It cures my still-holding-strong comfort food cravings (because do they ever really disappear?) with a healthier adaptation of ingredients, making it a favorite home-cooked dinner no matter what season it shows off in.

continue to the recipe… about Puff Pastry Chicken Pot Pie with Asparagus and Mushrooms

Easy 3-Ingredient Chocolate Sauce for Ice Cream

May 24, 2018

Homemade chocolate sauce is so much easier to make than you might think, and with just three ingredients (plus a pinch of salt) your ice cream, cheesecake, fruit fondue, or even chocolate cake will be dripping in chocolatey goodness in no time.

This recipe is brought to you by Kroger and Tillamook, which is heading East ya’ll!

My husband is an ice cream lover through and through. He’s just like my dad who nearly every night has a scoop or two while we binge watch our favorite TV shows. But when I was a kid, my dad never ate the ice cream naked on its own, and neither does my husband. These boys always have their ice cream drizzled with chocolate sauce — or as my husband calls it in his best British accent that sends our daughter into a reels of laughter “a bit of CHOCK-OH-lut taaaahhh-ping.”

“Really dad? Chocolate TOPPING??,” she fights to dispute. “It’s called chocolate SAUCE, dad!”

Personally, I’d rather have chocolate sauce or hot fudge rather than a mysteriously labeled “topping” on my ice cream because what the heck is in “topping” anyway? That’s why this super easy, 3-ingredient sauce is now a standard at our house.

continue to the recipe… about Easy 3-Ingredient Chocolate Sauce for Ice Cream

Truffled Mushroom Pizza

May 22, 2018

A simple mushroom and cheese pizza gets an upscale twist with truffled mushrooms and a light arugula salad topping one of the easiest homemade pizza doughs you can make.

I’m pretty sure we can all agree that pizza is the quintessential meal. It crosses all boundaries and pleases people of all ages and gender. And with nearly every culture cultivating its own version of the classic pizza pie, it doesn’t matter if you’re a drunk at 2 a.m. college student, a family ordering it for Friday night, or a high society maven who serves it as a dainty appetizer, if you like food it’s likely you’re a pizza pie fan.

Making pizza at home is one of life’s simple pleasures. At home you have complete control of what tops your pie and make it your choice to keep it super simple, or load on all the fixins’. Mushroom and cheese pizza is always a favorite of mine. I like to keep my pies simple, but simple certainly does not mean boring.

Sure, I like my mushroom pizza topped with simple ingredients, but I like my ingredients fancied up with an upscale twist.

Say hello to my truffled mushroom pizza.

continue to the recipe… about Truffled Mushroom Pizza

Asparagus and Mushroom Frittata with Goat Cheese

May 17, 2018

Frittata egg breakfasts are usually a meal to share, but this two-egg, single-serving recipe packed with fresh asparagus, mushrooms, green onion and a sprinkling of goat cheese is the perfect way to enjoy a quick and healthy breakfast idea for one.

When I used to hear of people making frittatas, it sounded so glamorous, so exotic. It was a recipe you’d save to serve for company at a languid weekend brunch with mimosas and sunshine. Sure, frittatas can be exactly that. But they can also be one of the quickest, easiest breakfasts for one you’ll make all week, and that’s why a version of this ingredient combo hits my breakfast table at least once or twice a week.

When I started making frittatas for breakfast it was entirely by accident and purely because as a distracted multi-tasker who put my standard scrambled egg combo of asparagus, mushroom and green onion to cook on the stove, then started doing the dishes, and promptly forgot all about my eggs.

And so when I turned around I was happily surprised to see there was a sight to behold, a puffy mass of softly souffleéd egg cooking gently away in my pan.

This egg scrambling “mistake” wasn’t the first time I’d made a frittata (this one is SO GOOD!) but it is the one that made me realize this frittata-making situation just might be the easiest, hands-off way to make a fresh and fast, healthy grab-and-go breakfast each and every day of the week.

continue to the recipe… about Asparagus and Mushroom Frittata with Goat Cheese

Tuscan Tuna and White Bean Salad

May 15, 2018

Quick and easy to make for lunch or even a light dinner, this healthy Tuscan salad puts high protein front and center with chunks of albacore tuna and white beans tossed with arugula and more Mediterranean flavors.

It’s not every day that a salad wakes me from a dead sleep. But this morning, this one did. Not because I was hungry—because I wasn’t—but because I sleepily woke to the words, sentences, and phrases for this blog post forming in my head.

Why I didn’t write it all down at that moment instead of rolling over and going back to sleep is a choice I’m regretting now.

But this salad? There’s absolutely nothing to regret about this salad, nothing at all.

How to Make a Healthy, No-Mayo Tuna Salad

This easy, all-in-one-meal, tuna salad is made with simple ingredients and pantry staples to create a lunch that’s totally fresh and filling.continue to the recipe… about Tuscan Tuna and White Bean Salad

Chipotle Lime Shrimp Bowls

May 8, 2018

Quick, easy, and totally flavorful, these Chipotle Lime Shrimp Bowls with brown rice, black beans, and served with tomatoes and avocado are just the right level of adobo spice with a touch of honey to sweeten up meal prep for any lunch or dinner.

When I looked over and read what her t-shirt said, I thought of several people I know who spend at least part of every day feeling exactly the same way.

Hangry. Hungry + angry = Hangry.

Personally, its rare that I ever get to the hangry stage because I work from home, so when I’m hungry, I can dart into the kitchen to make a quick lunch, grab a handful of almonds, or whip up my fave afternoon yogurt + berries + granola snack. But it’s highly likely I’m in the minority.

Enter #hangry.

This rice bowl recipe comes from the new cookbook aimed at solving that dreaded meal-time dilemma of getting nutritious meals in the belly when time isn’t always on your side. The Weekday Lunches and Breakfasts Cookbook: Easy and Delicious Home-Cooked Meals for Busy Families by Mary Younkin of the food blog Barefeet In the Kitchen, serves up super-simple breakfasts and lunches that work for everyone at the table. Or if you’re like me, easy to eat at the desk too.

Filled with recipes for quick, easy, and make-ahead breakfasts and lunches, this is the busy person’s cookbook with freezer storage suggestions and easy to reheat directions galore.

Over on my Instagram stories I took a poll and asked your opinion which recipe I should make from the book, and not surprisingly, this Chipotle Lime Shrimp Bowls came out on top. And here’s why… continue to the recipe… about Chipotle Lime Shrimp Bowls

Beyond Easy Chicken Mole Enchiladas

May 3, 2018

This super easy, no-cook, homemade mole sauce is made from scratch, and gives regular chicken enchiladas a delicious twist for a super fast Mexican dinner to meal prep or even throw together for a quick and easy weeknight meal.

I recently heard about a study that reported that no matter how many recipes they have on their Pinterest wish list or the dog eared in their favorite cookbooks, the home cook generally makes the same 15-20 recipes over and over and over again.

Now, on one hand, this limited recipe strategy can be a bonus, because:

They’re recipes you know you and your family will eat.
They’re proven recipes that work.
Since you’re familiar with them, there’s no time wasted leaning into a recipe learning curve.

But on the other hand, those recipes can get you totally get stuck in a rut. And who wants to be the boring cook in the kitchen anyway??!!

Today’s recipe is a hybrid of one of my go-to recipes to cook (enchiladas) with a twist (mole sauce!), because:

It’s totally familiar = enchiladas. Approachable = chicken. But with the addition of just two ingredients to regular enchilada sauce, this recipe gets serious brownie points for uniqueness.
When they’re as easy to make as these, enchiladas are pretty much impossible to screw up.
All you need to know about these babies is how to use a blender, an oven, and how to roll with the best of them.

How to Make Mole Enchiladas

Because mole sauce isn’t found at most ordinary Mexican American restaurants, many people aren’t familiar with it which leads to the most popular questions about mole sauce: what is mole made of and what does mole taste like?continue to the recipe… about Beyond Easy Chicken Mole Enchiladas

31 Healthy Mexican Recipes to Make in May

April 30, 2018

These 31 healthy Mexican dinner recipes are ones you can feel good about, whether you’re celebrating Cinco de Mayo, Taco Tuesday, or just your average weeknight.

Happy May!

Cinco de Mayo is fast-approaching, and while I really don’t need an excuse or a designated day to enjoy Mexican food, I will definitely jump at a holiday that encourages me to celebrate by eating a taco or two! Are you with me?

Mexican food is one of my favorites and the proof is in the number of recipes here on the blog like my favorite guacamole to slow cooker Chile Verde, to stuffed pasilla peppers here in my recipe archives. But today we’re leaning into our healthier main meal frame of mind and that’s where these 31 recipes come in.

These 31 recipes are all weeknight-friendly (you can make many of them in just 30 minutes), low-carb, and full of lean protein and veggies. Plus, there are several seafood and vegetarian options. Guilt-free, easy Mexican meals you can make any night of the week? Now that calls for my favorite margarita! Because you know…balance.

From burrito bowls that blow Chipotle out of the water, to big, hearty salads with all of the fixins, these 31 healthy Mexican recipes are the perfect way to kick off May and celebrate Cinco de Mayo!

Make meal planning your month of meals a snap.

First, download this free printable weekly meal planner/to-do list to fill in, tape to the fridge, take to the grocery store, or use for reference next year when you can’t remember what the heck were your fave recipes from this one.

And then sign up for your free weekly meal plan and prep list here.

You get the idea. Now let’s dig in.

These lightened-up Mexican meals are coming at you just in time for Cinco de Mayo! So without further ado…

May 1: One-Pot Mexican Shrimp Orzo with Zucchini

FoodieCrush

One pot and 30 minutes are all you need to make this easy orzo made primarily with pantry staples you likely already have hanging around. It’s studded with plenty of healthy shrimp and zucchini, and is full of great Mexican flavors, making it an obvious choice for any night of the week!

May 2: Mexican Chicken Quinoa Casserole

Well Plated

Casseroles are notoriously known for excessive calories and globs of cheese, but not this one. It’s made with protein-packed quinoa, black beans, and chicken, and has a healthy does of veggies. And thanks to Greek yogurt and a reasonable amount of cheese, it’s just as creamy and satisfying as a casserole should be.

May 3: Low Carb Mexican Stuffed Peppers

Healthy Seasonal Recipes

Stuffed peppers are the ultimate comfort food and these babies are low-carb, gluten-free, perfectly cheesy and spicy, and they come together in just 20 minutes!

May 4: Healthy Mexican Street Corn Burrito Bowls

Chelsea’s Messy Apron

Inspired by Mexican street corn (yaas), these colorful burrito bowls are guilt-free and full of so much awesome flavor.

May 5: Kale Taco Salad with Roasted Jalapeño Lime Vinaigrette

Plays well with Butter

This kale salad represents what all kale salads should be (totally hearty, tasty, and yes, healthy). This one one is loaded with honey chipotle chicken, black beans, corn, radishes, a quick pico de gallo, pepper jack cheese, and a roasted jalapeño lime vinaigrette that will be your new favorite summer salad dressing, and it’s a keeper in our book.

May 6: Grilled Shrimp Tacos with Avocado Crema

Freutcake

You know the drill — warm weather means grilling season, and these shrimp tacos with shredded cabbage and avocado crema are definitely worth firing up the grill for. The shrimp are marinated in a citrus-rum mixture beforehand (um, yes please), and everything comes together in under 30 minutes.

May 7: Ground Turkey Tacos in Lettuce Wraps with Cilantro Lime Crema

Joyful Healthy Eats

Think outside the tortilla with these ground turkey and lettuce tacos with tomato, avocado, and a super refreshing cilantro lime crema that’s buy delicioso.

May 8: Easy Chilaquiles with Eggs

FoodieCrush

Breakfast for dinner never tasted so good. This crave-worthy classic features tortilla chips, runny eggs, and an authentic enchilada sauce that’ll knock your socks off. Plus, it can be on your table in under 20 minutes.

May 9: Chicken and White Bean Enchiladas with Creamy Salsa Verde

Skinnytaste

The words enchiladas and light can actually exist in the same sentence. Filled with shredded chicken, white beans, and green chiles, and topped with a green chile enchilada sauce and just enough cheese, these hit the spot.

May 10: DIY Burrito Bowl

Oh She Glows

This gluten-free and vegan burrito bowl is for vegans and carnivores alike. It’s easy, healthy, filling, and completely versatile (try quinoa or cauliflower rice instead of traditional brown or white rice, or mix up the type of beans you use). Whatever you do, definitely don’t miss out on the avocado-lime sauce!

May 11: Instant Pot Chipotle Chili

My Food Story

This super flavorful, chipotle-spiked chili tastes like it spent all day simmering away on the stove, but it only takes 30 minutes in the Instant Pot.

May 12: Meal Prep Carnitas Burrito Bowls

Fit Foodie Finds

Take an hour on a Sunday and prep these yummy bowls for quick and healthy lunches or dinners all week long. You can cook the carnitas in the slow cooker, and while they’re cooking, make your cilantro lime rice, chop your lettuce, and prep your beans and street corn.

May 13: Grilled Chili Lime Chicken Fajita Salad

Cafe Delites

Ditch the carb-heavy tortillas and turn your fajitas into a big, hearty, healthy salad. This one’s bursting with flavor, especially thanks to tender chicken thighs in a chili-lime marinade that doubles as a vinaigrette, stir-fried peppers and onion, and cool, creamy avocado.

May 14: Blackened Fish Taco Salad

Chef De Home

This loaded salad has everything you love about fish tacos — flakey, blackened fish, juicy tomatoes, avocado, kidney beans, red onion, jalapeño, roasted corn, cilantro, and tortilla chips, all on a mixed bed of lettuce and kale. And don’t even get us started on the avocado lime cotija dressing.

May 15: Fresh Huevos Rancheros

Cookie and Kate

If huevos rancheros is on the menu, we’re ordering it. This vegetarian dish may be a popular choice for breakfast and brunch, but we love it so much, we eat it for dinner just as often. And with plenty of protein from refried black beans and a perfectly runny fried egg, it always fills us up.

May 16: Honey Chipotle Chicken Bowls

How Sweet Eats

This honey-chipotle marinade has become one of our favorite ways to flavor chicken on the grill. Paired with fluffy coconut-lime quinoa and a fresh and zesty side salad, these chicken bowls are the perfect light but hearty summer dinner we crave.

May 18: Roasted Cauliflower and Black Bean Tacos

Gimme Some Oven

These healthy vegetarian tacos feature turmeric-roasted cauliflower, black beans, avocado, and a zippy tahini-lime crema you’ll definitely want to put on everything.

May 19: Fiesta Chili Lime Chicken Salad with Mango Avocado Salsa

Little Spice Jar

Marinated chili-lime chicken, avocado, mango salsa, and grilled red peppers bring mega flavor to this satisfying salad that’s so tasty you don’t even need dressing.

May 20: Blackened Fish Tacos with Creamy Avocado Sauce

FoodieCrush

These Baja-style Cajun-spiced fish tacos are filled with a cool and refreshing avocado and cilantro tartar sauce, shredded cabbage, and fresh cilantro, beach-view and cerveza not included (but definitely recommended).

May 21: Skinny Refried Bean & Chicken Enchiladas with Homemade Enchilada Sauce

Ambitious Kitchen

These refried bean and chicken enchiladas were lightened-up with a few simple tweaks, like baked and shredded chicken breast (instead of rotisserie chicken, which has more calories and fat), less cheese, and refried black beans, feature and a wonderfully authentic homemade enchilada sauce that will have you vowing to never use the store-bought stuff again.

May 22: Beef and Butternut Squash Enchiladas

FoodieCrush

Slow cooker Mexican flavored beef gives these savory enchiladas their start, with a healthy dose of butternut squash to round out the healthier side. Give these an even lighter bite when you go easy on the cheese—if you can.

May 23: 20 Minute Skillet Blackened Shrimp Fajitas

The Recipe Critic

Restaurant-worthy shrimp fajitas in just 20 minutes? We’re so there.

May 24: Vegetarian Chili

A Beautiful Plate

You won’t miss the meat in this hearty, nutritious, and smoky 3-bean chili, made with fire-roasted tomatoes, toasted ancho chili peppers, veggies, and kale.

May 25: Skinny Taco Salad

Well Plated

Forget the soggy, bland iceberg lettuce and greasy ground beef taco salads you used to know, because this one’s getting a healthier (and tastier) makeover. Made with lean ground turkey, black beans, crispy tortilla strips, tomatoes, avocado, crunchy romaine lettuce, and a Greek yogurt salsa dressing (yes, please), this taco salad will be your new favorite.

May 26: Slow Cooker Mexican Chicken

Two Peas and Their Pod

This slow-cooker shredded Mexican chicken takes just 10 minutes to prep and is perfect for your next DIY burrito bowl, tacos, salad, nachos, and more.

May 27: Mexican Grilled Chicken Tacos

RecipeTin Eats

A bold marinade brings awesome flavor to the grilled chicken in these Mexican street food-inspired tacos. Even if you skip the taco part, make. this. chicken, because it’s all about that marinade, baby.

May 28: Chickpea Corn Fiesta Salad

Brewing Happiness

This 30-minute vegetarian salad (easily made vegan, by the way), starts with a bed of crisp romaine that then gets topped with crunchy tortilla strips, spiced chickpeas, corn, poblano pepper, avocado, and cotija cheese, and tossed with a lemon-honey dressing.

May 29: Enchilada Style Baked Chicken

The Harvest Kitchen

You can have the whole enchilada with this easy, low-carb chicken, baked with black beans, corn, tomatoes, and a homemade enchilada sauce. It all get topped with cheese, green onions, cilantro, and black olives, and it seriously could not be simpler to make.

May 30: Grilled Steak Tacos

FoodieCrush

Steak doesn’t have to be expensive. These tacos call for flank steak — an inexpensive but super flavorful cut that’s perfect for the grill. The steak’s marinated in a spicy, tangy citrus-adobo sauce, so it’s nice and tender and bursting with flavor. Top the tacos with some chopped onion and tomato, cotija cheese, avocado, fresh cilantro, avocado, and a squeeze of lime, and you’ll really be livin’ right.

May 31: Mexican Cobb Salad

What’s Gaby Cooking

The classic cobb gets a Mexican spin with this totally loaded but healthy salad recipe. It’s got shredded romaine, spicy sautéed shrimp, black beans, cheese, guac, and pico de gallo, and we could seriously eat this salad every day.

This recipe round-up was curated and written by FoodieCrush contributor Hayley Putnam of Seven Day Weekend. Follow her foodie tastes and other flights of fancy on Pinterest and Instagram.

Thanks for stopping by and visiting FoodieCrush. Have something to say or a recipe round-up request to make your dinnertime meal making easier? I’d love to hear from you. Email me at heidi@foodiecrush.com or let me know in the comments below.

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.

Thanks for reading and subscribe to FoodieCrush to have each post delivered straight to your e-mail box.

Craving more life balance, less stress, and better health? Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life.

Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration.

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Killer Garlic Fries with Rosemary

April 26, 2018

This copycat recipe of the famous Gordon-Biersch garlic fries couldn’t be easier to make at home, and because they can be baked in the oven or the air fryer, they’re a healthier version, too.

This recipe is brought to you by Alexia Foods

At first I didn’t even see them. I could just smell them. The punch to my olfactory sense with their intoxicating aroma literally had me twisting in my seat, cranking my head like Linda Blair in the Exorcist, searching for where that heavenly scent was coming from.

Ahhh, garlic. And loads of it. It was like the perfume of the food Gods.

This was many years ago at an L.A. Lakers game, and someone a row behind me and a few seats down was busy digging into what I soon discovered as the famous Gordon-Biersch garlic fries.

I’d never even heard of Gordon-Biersch before, but that certainly didn’t stop me from seeking out the concession stand where my husband and I joyfully purchased a few frosty beverages and our first batch of garlic fries that what would later become our Laker-game-going ritual.

But the best part of this story is that you don’t need to wait ’til game day to make this copycat recipe for Gordon-Biersch garlic fries at home. And even better, I’ve made them healthier by skipping the deep fat fryer and added even more flavor with a hint of fresh, herby rosemary, because that’s just the way I do.

continue to the recipe… about Killer Garlic Fries with Rosemary

Avocado Grapefruit and Fennel Salad

April 24, 2018

The Sicilian-inspired salad’s flavor combination of fennel’s sweet licorice flavor, juicy tart grapefruit and smooth avocado topped with salty Parmesan is a welcome addition to any meal any time of the year.

I am a self-proclaimed lemon head. No, not the ’80’s band (although I do love me a little Evan Dando), nor the super sour hard candy that’ll send your tastebuds into orbit. In so much of the food I cook, a squeeze of fresh lemon juice adds just the right bright citrus notes to liven up a blah bite or balance out a rich and heavy dish.

One of my fondest memories as a kid is sitting at my grandparents breakfast table and watching my grandpa section his daily grapefruit with his special grapefruit knife. Grandpa was a man of few words, but one thing he would always say is, “Heidi, you should eat grapefruit.”

As a youngster who leaned more to the sweeter side than the tart, I politely declined every time. What I later realized is he had a secret to enjoying his grapefruit: a big spoonful of sugar he’d sprinkle over the top. I always knew he was smart, but that sealed the deal.

Just like Brussels sprouts, cauliflower and xx, my culinary taster pallet developed and changed over the years. So when I came across this bright, and fresh, and totally easy to pull together salad that works equally as well as a meal-time opener or as the main star, I was finally ready to go all-in on the grapefruit eating band wagon.

This simple salad is from the new cookbook Simply Citrus by Marie Asselin of the food blog Food Nouveau and it hits all of the sweet and sour and puckery notes that only citrus can provide.continue to the recipe… about Avocado Grapefruit and Fennel Salad

Instant Pot Oatmeal Recipe for Steel Cut Oats or Rolled Oats

April 17, 2018

I’ve made oatmeal fast in the microwave and low and slow in the slow cooker and overnight in the fridge, but this oatmeal recipe made in the Instant Pot electric pressure cooker makes make-ahead oatmeal such a cinch, and so convenient, that it’s become my new favorite method. And even better, it works with both steel cut oats or rolled oats, for a healthy breakfast that I can make different every day of a week that doesn’t require any babysitting or tending as it cooks.

Today I’m sharing how to make Instant Pot oatmeal with both steel cut oats and rolled oats plus 10 flavor combinations—from fruit or kale, to chocolate chips and nut butters—to make this oatmeal totally your own.

This recipe is brought to you by Blue Diamond Almond Breeze

My family has a long history of eating oatmeal for breakfast. As a kid, I never even knew you could make oatmeal on the stove top, because my mom would always buy the instant quick oats oatmeal packets, placing them easily within our elementary school arm’s reach so my little sister and I could boil the water for the packet of oats and mystery ingredients to make our own breakfast before school.

My mom was smart that way. We learned how to fend for ourselves and she earned herself a little extra mom time in the morning with her coffee and the Today Show.

As I moved on in life, I sort of fell off the oatmeal-for-breakfast train and favored scrambled eggs, or cottage cheese and toast, or my fave microwave egg whites and spinach toasted bagel as my made-in-the-office breakfast instead.

But then last year when my sister served me her recipe for Instant Pot steel cut oats oatmeal alongside her famous latte, I made the return to dosing up on my own morning oatmeal once again.

This Instant Pot oatmeal has been perfected by my sister. If there’s one thing that Holly does and always does right, it’s making sure that she measures, that she takes notes, and that she makes it perfect. She’s a scientist, and that’s why she is such a good cook. Because sure, cooking can be art, but it all starts with science.

But Is Instant Pot Oatmeal Actually Easier to Make? Yes!

The Instant Pot is still enjoying its run as the trendy appliance of the season or two, but here’s one more validating reason it’s worth the cupboard space: I like making oatmeal in the Instant Pot rather than over the stove or in the microwave because there’s no monitoring involved to be sure it doesn’t bubble over and cause a mess like mine does in the microwave 50% of the time, or stirring to avoid it sticking to the bottom of the pan.

Instead, you simply set it and walk away until the timer rings. And even better, it’s awesome for making a big master batch to keep in the fridge and warm up anytime with your favorite fixins’.

Cooking steel cut oats the traditional way can take up to 30 to 40 minutes of cooking time. But when you toss them into the Instant Pot, the cooking time is cut to 3 to 4 minutes with the resting time of about 10 minutes where the grains continue to soften. Be sure to allow time for the pressure cooker to come up to heat, about 7-10 minutes more.

I’ll take that for $500, Alex!continue to the recipe… about Instant Pot Oatmeal Recipe for Steel Cut Oats or Rolled Oats

← Previous

seasonal : spring

How to Make a Creamy Pasta Salad That’s Healthier Too

Playing With Fire by Michael Symon

How to Make a Healthy, No-Mayo Tuna Salad

How to Make Mole Enchiladas

Make meal planning your month of meals a snap.

May 1: One-Pot Mexican Shrimp Orzo with Zucchini

FoodieCrush

May 2: Mexican Chicken Quinoa Casserole

Well Plated

May 3: Low Carb Mexican Stuffed Peppers

Healthy Seasonal Recipes

May 4: Healthy Mexican Street Corn Burrito Bowls

Chelsea’s Messy Apron

May 5: Kale Taco Salad with Roasted Jalapeño Lime Vinaigrette

Plays well with Butter

May 6: Grilled Shrimp Tacos with Avocado Crema

Freutcake

May 7: Ground Turkey Tacos in Lettuce Wraps with Cilantro Lime Crema

Joyful Healthy Eats

May 8: Easy Chilaquiles with Eggs

FoodieCrush

May 9: Chicken and White Bean Enchiladas with Creamy Salsa Verde

Skinnytaste

May 10: DIY Burrito Bowl

Oh She Glows

May 11: Instant Pot Chipotle Chili

My Food Story

May 12: Meal Prep Carnitas Burrito Bowls

Fit Foodie Finds

May 13: Grilled Chili Lime Chicken Fajita Salad

Cafe Delites

May 14: Blackened Fish Taco Salad

Chef De Home

May 15: Fresh Huevos Rancheros

Cookie and Kate

May 16: Honey Chipotle Chicken Bowls

How Sweet Eats

May 18: Roasted Cauliflower and Black Bean Tacos

Gimme Some Oven

May 19: Fiesta Chili Lime Chicken Salad with Mango Avocado Salsa

Little Spice Jar

May 20: Blackened Fish Tacos with Creamy Avocado Sauce

FoodieCrush

May 21: Skinny Refried Bean & Chicken Enchiladas with Homemade Enchilada Sauce

Ambitious Kitchen

May 22: Beef and Butternut Squash Enchiladas

FoodieCrush

May 23: 20 Minute Skillet Blackened Shrimp Fajitas

The Recipe Critic

May 24: Vegetarian Chili

A Beautiful Plate

May 25: Skinny Taco Salad

Well Plated

May 26: Slow Cooker Mexican Chicken

Two Peas and Their Pod

May 27: Mexican Grilled Chicken Tacos

RecipeTin Eats

May 28: Chickpea Corn Fiesta Salad

Brewing Happiness

May 29: Enchilada Style Baked Chicken

The Harvest Kitchen

May 30: Grilled Steak Tacos

FoodieCrush

May 31: Mexican Cobb Salad

What’s Gaby Cooking

This recipe round-up was curated and written by FoodieCrush contributor Hayley Putnam of Seven Day Weekend. Follow her foodie tastes and other flights of fancy on Pinterest and Instagram.

But Is Instant Pot Oatmeal Actually Easier to Make? Yes!

Follow @foodiecrush on Instagram

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