Date Pecan Raisin Granola

Ok. Just stop. Before you scroll down to the recipe. Go check  your pantry. Do you have small ziplocks? Yes? Go get them now. You're going to need them because once this granola comes out of the oven  you'll munch on it. You'll love it. You'll gobble it all up.  You'll regret eating too much.

Now that we've got that out of the way, are you ready for the deliciousness that is granola. Homemade granola.

Ingredients

1/3 Cup Natural Peanut Butter
1/3 Cup Honey
2 Tablespoons Coconut Oil
Splash of Vanilla

2  Cups Oats
1/2 Tablespoon Cinnamon
1/3 Cup Chopped Dates
1/3 Cup Golden Raisins
1/3 Cup Chopped Pecans
(any other things you want to add)

Prepare oats, cinnamon, dates, raisins, pecans in a mixing bowl - stir.

In a saucepan, combine the peanut butter, honey, coconut oil, vanilla.

Heat on low, stirring constantly, until all ingredients are melted (this will not take long - seriously, you should stir the whole time).

Pour dry mixture into saucepan with melted pb/honey/oil/vanilla. Stir until oat mixture is completely covered.

Pour onto a rimmed cookie try lined with parchment paper.

Bake at 350 for about 15-20 minutes. Keep an eye on it.

Take out and enjoy!

Apple Crisp

While there are many different (and overwhelmingly similar) recipes for apple crisp, I've kept the 21 day fix eating plan and health in mind while creating this. If you've got your own ideas on what would be tasty when added to this dish, try it! Experiment! That's what is beautiful about learning to eat mindfully and healthfully. You get to try so many new things! If you're stuck and aren't sure what to make or how to make it use google. Check out the Beachbody blog. Ask me. I'll do my best to help you out!

Ingredients:

4 large Granny smith apples
2 Tablespoons Cinnamon (divided)
1 Cup old fashioned oats
2 Tablespoons melted coconut oil
1/4 Cup (or less) pure maple syrup
1/3 Cup raisins and/or pecans (optional; I chose just golden raisins for this version)
Pinch salt

Slice apples thinly, skin on. Toss completely in 1 Tablespoon Cinnamon.

Mix remaining ingredients in a bowl.

Spray an 8x8 baking dish lightly with coconut oil spray.

Pour in apples/cinnamon mixture.

Top with oat mixture.

Bake at 375 for 50 minutes.

Enjoy!

As always if you're looking to make a healthy lifestyle change, talk to me. I would be happy to share my story and start with Beachbody products. It's such a life changer! I would love to chat!

Avocado Lime Chicken Salad

Prepare your taste buds! They're about to be amazed. No, really. I had this idea on how to use the avocados that I got on sale (yay!), but I had no idea it would taste this wonderful. And with every bite I had to remind myself that this is actually good for me! I couldn't believe it. Give it a try!

Ingredients:

3 Chicken breasts
1-2 Avocado (I used about 1 1/2 because part of one of mine was not ripe enough)
2/3 Cup Plain Greek yogurt
2/3 Cup finely chopped celery
Juice of 1 lime
1/2 teaspoon onion powder (you could add some red onion instead)
1/2 teaspoon garlic
1-2 Tablespoons fresh, finely chopped Cilantro
Salt and Pepper to taste


Directions:

Start by boiling chicken breasts for about 20 minutes. This will vary depending on size. Make sure you check the internal temperature.

Take chicken from water and shred. Allow to cool for about 30 minutes.

Mix in remaining ingredients. Taste. If it needs more salt, add it. If it needs more lime, add it. Make it your own!

I served mine on a toasted 6 inch corn tortilla and topped with sliced tomatoes. It would also be delicious on whole wheat pita/bread or just plain!

If you're ready to commit to a healthy lifestyle and would like to know more, please send me a message! Beachbody and Shakeology have changed my life. This is the type of food you get to eat every day - real food, healthy food, food that nourishes you!

Healthy Chicken Piccata

From the first time I had the deliciously lemon wonder that is Chicken Piccata I was hooked. It was instantly one of my favorites. Since living a healthy lifestyle the butter-heavy sauce just wasn't going to happen. Especially when poured over starchy carby noodles. So I created my own version. Still bursting with lemon flavor and salty capers. But no butter! No noodles! And I don't have to trade any "yellow" 21 Day Fix eating containers! (internal dance party because those who know me know that I just don't dance)

Ingredients:

6 Boneless skinless chicken thighs OR 2 chicken breasts cut in half (to make it thin)
1 1/2 Cup Chicken broth
1/3 Cup Lemon juice
1 Jar Capers (3.5 oz)
1 Tablespoon Oregano
1 Tablespoon Cornstarch (you can add more depending on desired thickness of sauce)
Salt/Pepper to taste
1 Medium Spaghetti Squash
Coconut oil cooking spray


Directions:

Preheat Oven to 400 degrees.

Cut Spaghetti Squash in half length-wise. Then, scoop out the seeds.

Lightly spray rimmed baking sheet with coconut oil.

Place spaghetti squash upside down on baking sheet.

Bake for 60 minutes.

The way it timed out for me, I began working on the chicken and sauce when the spaghetti squash had 30 minutes remaining.

Heat a non-stick skillet over medium-high heat, coat with coconut oil.

Sprinkle the chicken with salt, pepper, and oregano. Place into the skillet and cook about 8-10 minutes per side.

Once chicken has reached a safe temperature, take the chicken from the pan and add the chicken broth and lemon juice.

Heat for a few minutes until liquid begins to simmer. In a separate bowl you can mix some of this broth with the cornstarch. Mix well before returning to pan. When pouring in the cornstarch mixture, stir constantly. You can add a little more cornstarch/liquid mix if the sauce is too runny. You can add a little more chicken broth if it starts getting too thick.

Add capers to sauce.

Return chicken to pan and simmer for about 5 minutes.

Serve over spaghetti squash! Enjoy!

As always, if you are interested in starting to live a healthy lifestyle, please contact me! I would love to chat!

Marinated Chicken with Greek Yogurt Sauce

Earlier this week I had a "sauce" recipe in my head I just couldn't get out. Of course, I had to try to make it! And to my happy surprise it turned out so good. Like seriously good. Like make it again good. I hope you enjoy!

Marinade:

1/4 Cup (real) Olive oil
1/4 Cup lemon juice
1/4 Cup vinegar
1 Tablespoon minced Garlic
1 Teaspoon Red Pepper Flakes
1 Teaspoon Oregano
1 Teaspoon Salt
1 Teaspoon Pepper

Mix marinade with 3 or 4 chicken breasts. Let marinate covered in the fridge for about an hour.

While marinading the chicken, make the sauce (this only will take about 10 minutes or less)

Sauce:

1/2 Cup Plain Greek yogurt
1/2 Cup Crumbled Feta cheese
1/2 Cup chopped Cucumber
1/4 Cup combination of fresh mint and fresh parsley, loosely packed
2 Tablespoons lemon juice
1 Teaspoon Kosher salt
1 Teaspoon Pepper

After chicken has finished marinading cook in a skillet or grill pan until chicken is cooked through.

Serve sauce on top or side of chicken. Pictured is the chicken and sauce with a bed of Arugula mix and chopped tomatoes.

Roasted Broccoli

While this recipe is neither difficult nor fancy, it is a staple in our house! For mostly one reason: it is so deliciously simple!  Growing up I never really cared for broccoli - just ask my dad about me having to sit at the dinner table until I ate my (then cold) broccoli. However, now it is one of my absolute favorite veggies! I can't get enough!

Ingredients:

2 large crowns of broccoli
2 tablespoons (real) olive oil
2 teaspoons kosher salt


Directions:

Preheat oven to 450 degrees.

While oven is preheating, cut broccoli into bite-sized florets.

Toss together olive oil and broccoli.

Spread onto large rimmed baking sheet.

Sprinkle on salt evenly.

Bake in oven for 25 minutes.

Enjoy immediately!

If you're anything like me you'll probably munch on it as soon as it's out of the oven  - looking for the perfectly browned and slightly crisp piece!

Pasties!

I love pasties! They are super easy to make - and super filling. They can be as ordinary as you want or as crazy {delicious} as you want!

First, make a pie crust.

3 Cups All Purpose Flour
1 1/2 Cups Crisco (Butter flavor)
2 Teaspoons Kosher Salt
1/2+ Cup water

1. Combine all except water, mixing with {clean} hands. Your dough will not combine yet - and don't force it. Your Crisco should be in pea-sized chunks throughout the flour/salt.

2. Add water slowly until you have a dough that will stick together well.

3. Divide dough into four equally sized balls.

4. Roll out each on a floured surface and set aside.

---

Preheat oven for 400 degrees.

---

Now for the filling...

1 lb meat of choice
3 med/large russet potatoes
Salt/Pepper/Spices to taste
Veggies, optional

5. Chop up whatever meat your heart desires and place in a bowl. The meat should be in small enough pieces that it cooks through since it is going into the dough raw.  I made my meat roughly the size of my pinky nail.  I used an inexpensive cut of steak.

6. Chop up potatoes to be about the same size as the meat. Put in your bowl containing the meat.

(6.5) You could stop here - adding salt and pepper and place into pie crust. OR you can add veggies and whatever spices you want. I added a little blue cheese into two of my four steak/potato pasties. Next on my to-do list for pasty making is lamb, potatoes, and sprigs of fresh mint leaves.

7. Place a quarter of your mixture into each pie crust.

8. Fold crusts in half and pinch/roll the edge to create a seal.

9. Poke some small holes in the top of your pasty with a fork.

10. Brush an egg wash onto your pasties.

 11. Bake in your 400 degree oven for 45-50 minutes.

Yes, the egg wash is necessary.