lemon garlic chicken

Lemon Garlic Chicken

4 boneless, skinless chicken breasts
1 cup chicken broth
1/3 cup heavy cream
1/4 cup red onion, finely chopped
3-4 cloves garlic, minced
3 tbsps lemon juice
2 tbsps unsalted butter
1 tbsp avocado oil
1/2 tsp red pepper flakes
salt and pepper, to taste

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garnishes:
2 tbsps basil, finely chopped
lemon slices


Directions:
Preheat oven to 375 degrees.
Pound chicken to about one half-inch thick pieces, season with salt and pepper.
Heat the avocado oil in a large, oven-proof skillet and brown each chicken breast over medium heat.
Remove the chicken from the skillet and add the onion, saute until soft, about 6-8 minutes.
Add garlic, stir until fragrant.
Add in the broth, lemon juice, butter, and red pepper flakes.
Lower the heat to medium, cook for 8-10 minutes until thickened, stirring occasionally.
Remove from heat, whisk in cream.
Add the chicken back to the pan.
Cook in oven for additional 5-7 minutes, until chicken is cooked through completely.

Garnish with lemon and basil.

baked hard-boiled eggs

Baked "Hard-Boiled" Eggs

Directions:
Preheat oven to 350 degrees.
Put 12 eggs in muffin tin.
Bake for 30 minutes.
Plunge in ice water immediately, leave for 10 minutes.

barbacoa tacos // crockpot

Barbacoa Tacos
12 servings | 223 calories | 8g fat/6g carbs/30g protein
3 lbs chuck roast (fat trimmed)
4 cloves garlic, minced
1 can chipotles in adobo sauce
1 (4-ounce) can chopped green chiles
1 sweet onion, finely chopped 
1/4 cup fresh lime juice
2 tbsps apple cider vinegar
3 bay leaves
1 tbsps ground cumin
1 tbsps dried oregano
2 tsps salt
1 tsp black pepper
1/4 tsp ground cloves
1/2 cup beef broth or water
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garnishes: 
fresh cilantro 
chopped onions
shredded cheese
corn tortillas

Directions:
Trim fat from chuck roast.
Combine all ingredients except fresh garnishes and tortillas in a freezer bag, freeze.
In the morning, put in crockpot, cook on low for 8 hours.
Serve in warmed corn tortillas with other garnishes.

Matt Rating:
9 // "so good! this is the best yet!"

spicy thai noodles

Ingredients
1 pound linguine
2 TBS olive oil, divided
2 large eggs, lightly beaten
1/2 tsp crushed red pepper flakes
1 zucchini, cut in half vertically, then sliced in half circles
8 ounces mushroom, chopped
3 cloves garlic, minced
2 TBS brown sugar
1/3 cup low sodium soy sauce
1.5 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy)
2 inches fresh ginger, grated
1 handful fresh cilantro, chopped
4 green onions, chopped
1/4 cup peanuts, chopped

Instructions
1. In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.
2. In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
3. Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
4. Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
5. Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.
6. Serve immediately.

enchilada sauce

enchilada sauce
3 cups  vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour
4 Tbsp. olive oil
2 Tbsp. cumin
1/2 tsp. chili powder
1/2 tsp. smoked paprika
Salt/pepper
Optional: cayenne pepper, ground chipotle, etc. It's not that serious. Go by your taste buds.


Directions:
In a small bowl, mix flour and spices.
In a medium saucepan, heat olive oil over medium heat.
When hot, carefully add tomato paste, flour, cumin, paprika, and chili powder, whisking continuously.
Cook 1 minute, whisking continuously.
Add broth and whisk well. Increase heat and bring to a light boil.
Reduce to simmer and cook 8 minutes, whisking occasionally. Salt to taste.

roasted winter vegetable stew

This is super delicious, very healthy, and vegan. Enough said. To keep it vegan but give it a little more protein, you could add some kidney beans.

Roasted Winter Vegetable Stew
4 servings | 221 calories | 8g fat/ 34g carbs/ 5g protein
2 tbsp avocado oil

1 bulb fennel, chopped
2 cups chopped parsnips
1 large eggplant
1 28oz can of diced tomatoes
4 tbsp fresh cilantro, chopped
2 tsp paprika
1 tsp cumin
1/8 tsp cayenne
4 cloves garlic
3 cups vegetable stock
1 tbsp lemon juice

Directions:
Preheat oven to 475 degrees.

Place eggplant on a small sheet, place on top rack of oven. 

Thinly coat the parsnips and chopped fennel with 1 tbsp of avocado oil, salt and pepper to taste. Spread the parsnips and fennel on a baking sheet and place on middle rack of oven. 

Roast for 30 minutes. 

Heat remaining 1 tbsp avocado oil with medium heat in large pot. Add roasted vegetables, tomatoes, cilantro, paprika, cumin, cayenne, garlic, and vegetable stock. Heat, covered, on medium heat for 10 minutes. 

Mix in lemon juice. 

Serve with brown rice, quinoa, or (the best option in my opinion) some crusty whole wheat bread. 

Matt Rating:
 // 

mango sweet rice dessert

I love rice pudding and sticky sweet rice, but both of them take too much effort, so I made this up. It hit the spot and Matt loved it, so I think I'll keep it around.

Mango Sweet Rice
6 servings |
1 cup uncooked white basmati rice
2 cups water
1 can lite coconut milk

2/3 cup sugar

1 tsp vanilla

pinch of salt

2 mangos, chopped

Directions:
Bring water to a boil in a medium-sized pot. Add rice bring to a boil again.

Once boiling, set to simmer and cover until cooked, about 15 minutes. 

In a separate pot combine can of coconut milk, sugar, and vanilla. Bring to a boil then immediately down to a simmer. Simmer until supar is dissolved and ingredients completely combined. 

Add coconut milk mixture to rice, let sit for at least 30 minutes. 

Once rice mixture has cooled, mix with chopped mango and salt. 

Serve chilled.

Matt Rating:
9 // "It was delicious, loved having the mango. I liked that it was a little watery."

lentil sloppy joes // superfood slaw

Lentil Sloppy Joes
6 servings | 392 calories | 5g fat/65g carbs/12g protein

(this includes whole wheat hamburger buns and the slaw)

1 cup red split lentils (any lentils work but red split cook faster)
3 cups water
1 large sweet onion
1 carrot, finely chopped
1 bell pepper, chopped
1 tbsp chili powder
1 15oz can diced tomatoes
¼ cup ketchup
2 tbsps maple syrup
1 8oz can tomato paste
1 tbsp dry mustard

1tsp cayenne pepper (omit if you don't want it spicy)
2 tbsps apple cider vinegar
6 buns

Optional toppings

6 Brussels sprouts, thinly sliced 

1 cup broccoli, julienned

1 cup kale, stems removed, chopped

2 tbsp poppyseed dressing 

Directions:
Combine lentils and water in a medium or large pot. Bring to a boil, reduce heat and simmer for 10 minutes until soft.

While the lentils cook, chop and combine Brussels sprouts, broccoli, kale and poppyseed dressing. Set aside.
In a large saucepan, coat with a very tiny amount of coconut or avocado oil. Add the onion, carrot and bell pepper and cook until translucent and soft. Transfer to pot with lentils. Stir in the chili powder and chopped tomatoes.
In a separate bowl, mix together the ketchup, maple syrup, tomato paste, cayenne, dry mustard, and apple cider vinegar.
Add to the lentil mixture and simmer until hot and thickened, about 10 minutes.
Serve on hamburger buns, topped with slaw. You'll probably need a fork and knife!

mixed vegetable curry

Indian food is quickly becoming our favorite food to make and order, and I love that it is easily meat- & diary-free without losing any of it's inherent deliciousness. I'm not a huge fan of coconut milk, so finding a yummy curry recipe that isn't reliant on it isn't easy, but this one is pretty good and very easy.

This looks like a lot of ingredients, but it's just the spices for curry. If you have a pre-mixed curry you like, that would work too!

Mixed Vegetable Curry
6 servings | 450 calories | 6g fat/ 87g carbs/ 18g protein
3 tbsp coconut or avocado oil
1 6oz can of tomato paste
1 large onion, chopped
1 tbsp fresh grated ginger
2 tbsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp black pepper
2 cups water
1 crown cauliflower, chopped to florets
2 carrots, chopped
2 cups spring peas
(you can use just about any vegetables you want)

1 cup long-grain basmati rice, uncooked
1 tsp salt
fresh cilantro, chopped

Directions:
Coat the bottom of a large saucepan with oil and place over medium heat.
When oil is hot, add onion and saute until softened.
Add tomato paste, ginger, garam masala, coriander, cumin, turmeric, and black pepper, stir until fragrant.
Add water, cauliflower, and carrots. Bring to a simmer and cook, covered, for 20 minutes, stirring occasionally.
While this cooks, prepare rice.
Add peas and continue to cook until heated.
Serve with cooked rice and chopped cilantro on top.

Matt Rating:
8.5 // "Really good, could use chutney on top next time"

seared brussels sprouts

I have been requested several times for my brussels sprouts recipe, and I make it up each time and have given out half a dozen different (but similar) variations of this so I thought I'd write it down so I don't have to frantically google my sources each time.

Credit: I learned how to to do this from Katie Thielens, who taught me that I do indeed love brussels sprouts despite what I previously thought.

Seared Brussels Sprouts
6 servings | 163 calories | 7g fat/23g carbs/6 g protein
1 tbsp coconut oil
2 tbsp salted butter
1 lb brussels sprouts, ends trimmed & halved
1 garlic clove, minced
Salt & pepper to taste

Directions:
Heat coconut oil in a large, heavy skillet over medium-high heat.
When the skillet is just short of smoking, place the brussels sprouts cut side down in the oil.
Turn the heat to medium, and sear on one side until nicely browned, about three minutes. (It should start to have a nice nutty aroma)
Turn the brussels sprouts over, add butter, and cover, three to five minutes.
Add garlic, stir and cover, one minute. (Some of the leaves will be a little charred dark brown or black)
Remove from heat, season with salt and pepper, and serve!

Matt Rating:
9 // "SOOOO good"

arugala chicken

Another non-crockpot meal! I experienced this first in New Jersey -- it was an item at almost every restaurant we went to. It was awesome and what I ordered almost every meal. Despite what it might seem, it was pretty painless to make and surprisingly, Matt loved it too!

Arugala Chicken
5 servings | 414 calories | 22g fat/19g carbs/36g protein
1 bag of frozen boneless, skinless chicken breasts (you could totally use pork chops and it would be awesome, I'm sure)
3/4 cup crackers, crushed finely
3/4 cup finely grated parmesan cheese
Course salt & pepper
Crushed red pepper
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1/4 cup of coconut or avocado oil

5 cups baby arugala leaves
2-3 tomatoes, chopped (my favorite are tasti-lee)
freshly shaved parmesan cheese

dressing:
3 tbsp white balsamic vinegar
2 tbsp olive oil
1 tbsp lemon juice

Directions:
In a shallow dish, combine crushed crackers, salt, peppers, and finely grated parmesan.
Place flour and eggs in separate shallow dishes.
Season chicken with salt & pepper.
Coat chicken breast in flour, shaking off excess; dip in egg, then coat with cracker mixture, pressing to adhere.
In a nonstick skillet, heat oil over medium heat.
In two batches, add chicken and cook until golden brown and cooked through, about 2 minutes per side.
Transfer to a paper-towel-lined plate.

In a separate bowl combine ingredients for dressing, whisking lightly.
Toss dressing with arugala & tomatoes.
Garnish with shaved parmesan cheese.

Matt Rating:
8.5 // "Yummy breading and fresh vegetables. The dressing was good too!"