Healthy Chicks

The weather is warming up, which means grilling season is back baby! And I’ve got the perfect half salad half grain bowl combo you’re sure to love.

Back when I was on the sweetgreen marketing team, one of my favorite OG meals was the Earth Bowl. (Sorry folks, it’s no longer on the menu but I’ve re-created my Healthy Chicks version and it’s pretty damn good). It’s healthy, hearty and full of vibrant flavors. What’s not to love?

This colorful Earth Bowl replication combines all your spring and summer favorites: arugula, crunchy veggies, grilled chicken, a little cheddar and an incredible herby green goddess dressing. Delish!

Healthy Chicks Warm Grains, Greens & Chicken Bowl

*makes about 4 servings

Ingredients:

• 1 lb. chicken breasts, roasted or grilled
• 2 cups cooked quinoa (2/3 c. uncooked) or grain of choice
• 1-2 heads broccoli, chopped (~10 oz or bag pre-cut equivalent)
• Olive oil, for roasting broccoli
• 2 cups corn, cooked (you can grill or steam from frozen)
• 1 bag arugula
• 1 pint grape tomatoes, sliced in half
• ~1 c. sharp cheddar, cubed
• Herby dressing of choice (we use Gotham Greens Vegan Goddess)

1. Prepare the chicken however you prefer — we love grilling

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During the summer, we like to grill out as much as possible. There’s just nothing like that fresh grilled taste during the sweet summertime. Don’t you agree?

Take a break from the usual burgers and dogs with this healthy and refreshing take on your favorite Mexican burrito! Made with tender grilled chicken, rice, greens and all the fixings, this salad is made for summer nights.

Healthy Chicken & Rice Burrito Bowls

What you need:

• 1 lb chicken
• 1 lime
• olive oil
• your favorite poultry seasoning blend
• ~1 c. cooked rice (I use Tasty Bite Organic pre-cooked Basmati for ease)
• 8 oz. black beans
• Package mixed greens, chopped (We love Little Leaf Farms but any greens will do)
• 2 avocados
• 1 clove garlic, crushed
• sea salt
• Toppings: guacamole, salsa, sour cream, shredded Mexican cheese to your liking

1. Marinate the chicken with olive oil, juice of 1/2 lime, and your favorite poultry seasoning. Store in fridge for at least a couple hours.
2. Grill chicken until cooked through, and set aside.
3. In the meantime, mix the cooked rice with black beans and sea salt to taste.
4. Prepare your own simple guacamole topping with avocados, garlic, sea salt and remaining lime juice.

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Fun Fact: I worked on the sweetgreen marketing team for 3.5 years, and helped them launch in the Boston market. While I have many fond memories working at an exciting startup for my dream company, one of my favorite perks was my daily salad fix.

True story: I named the Harvest Bowl. My go-to order? When I wasn’t designing my own dreamy custom, I’d go for a trusty favorite, the Kale Caesar (add avo). I mean, is there anything better than creamy caesar dressing and parm crisps?

Now that I live in Connecticut and can’t get my sweetgreen fix, I’ve had to get a little crafty in the kitchen to come up with my own version. And while sweetgreen doesn’t disclose their exact recipes, they do share the ingredients — which is super helpful when it comes to the signature dressing.

Enjoy this sweetgreen Kale Caesar makeover — perfect as a side dish or refreshing summer dinner.

Sweetgreen Kale Caesar Salad with Avocado

Makes 4-6 servings

• Bag chopped kale
• Chopped romaine hearts 
• Package cherry tomatoes, halved 
• 1.75 oz. Oven-Baked Parm Crisps, crumbled (1 bag)
• 1 avocado, sliced
• Juice of 1/2 lime (the lime squeeze is key!)  
• Grilled chicken (optional,

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There’s no doubt about it: my dad makes the best chili. It’s packed with chorizo meatballs, ground turkey, beans and a whole bunch of secret ingredients. Fun fact: he actually made it as a finalist in last year’s NFL “Taste of Tailgating” recipe contest.

And while his chili is my favorite winter comfort food, sometimes a girl wants something a little lighter. That’s where Healthy Chicks Chicken Chili comes into play!

I recreated a recipe I remember from childhood with a new twist, and also saved a ton of time by using a pre-cooked rotisserie chicken. This simple White Bean Rotisserie Chicken Chili has a ton of flavor, is a bit lighter than your traditional chili and takes less than 30 minutes to make. Enjoy!

Simple White Bean Rotisserie Chicken Chili

Makes about 6 servings

Ingredients:

• 6 c. organic chicken broth (I used Pacific Foods)
• 1 rotisserie chicken, shredded (Whole Foods has a great deal on these)
• 1 yellow onion
• 4 cloves garlic, chopped  
• 2 cans white beans
• 1 can green chiles  
• 1 jalapeño, diced 
• 1 can tomato paste 
• 1 bunch cilantro, chopped (save half for garnish) 
• 1 TB cumin
• 1/2 TB chili powder
• 1 tsp. cinnamon 
• Salt & pepper

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With Valentine’s Day coming up, I’ve been focusing a lot on self-love. To me, it simply means taking time to love and appreciate yourself — mind, body and soul. Self-love comes in many colors: making yourself a nourishing meal, taking a moment for yourself on your yoga mat or prioritizing your mental health.

It’s also about surrounding yourself with the women in your life who are going to lift you up, support you and make you feel like the best version of yourself. And what better way to spread love than through good food?

This Galentine’s Day (an unofficial holiday in honor of women supporting women), gather your favorite gal pals together to show them how much they mean to you. These Almond Butter & Chocolate Chip Love Bombs are the perfect gluten free, low-sugar treat that says “I love you” with every bite.

Almond Butter & Chocolate Chip Love Bombs

*recipe adapted from Eating Bird Food Cookie Dough Bars, makes about 25 balls

Ingredients:

• 4 cups almond flour
• 3/4 c. almond butter
• 1/2 c. coconut oil
• 1/4 c. pure maple syrup
• 2 tsp. raw cacao
• 2 tsp. vanilla
• 1/2 c. chocolate chips (I used dairy-free)
• pinch of cinnamon

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It’s the most wonderful time of the year…and also the busiest. Between last-minute holiday shopping and hustling to hit those year-end work deadlines, it may feel like you’re go-go-go this time of year.

That’s why when it comes to cooking, I’m all about making it as simple as possible — without compromising on flavor. Looking for an easy app to add to your repertoire? Ditch your go-to supermarket veggie platter and instead make these Goat Cheese & Sundried Tomato Baked Mushrooms for your next dinner party!

They’re super savory, simple and will add festive touch to your holiday spread! Plus they’re infused with European Extra Virgin Olive Oil for a boost in healthy fats and flavor.

Now that you saved some time in the kitchen, you can kick back, relax and watch Elf with a big ol’ cup of hot chocolate. You totally deserve it!

Goat Cheese & Sundried Tomato Mushrooms

Goat Cheese & Sundried Tomato Baked Mushrooms Recipe

serves 4 as an appetizer

• 2 Tbsp Extra Virgin Olive Oil (such as Olitalia)
• 4 large portobello mushrooms
• 4 slices goat cheese (use herbed for a festive spin!)
• sundried tomatoes in oil, finely chopped
• chopped fresh basil
• balsamic glaze (optional)

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Hope you all had a wonderful Labor Day Weekend! Hubby and I enjoyed a lovely weekend camping (ahem, glamping) with family in Cooperstown, NY…the perfect way to say goodbye to sweet summertime.

But before you say goodbye for good, you’re going to want to make this grilled Elote Corn. With just the right amount of salty, savory and zest, this recipe is a late summertime must!

Late-Summer Grilled Elote Corn

*recipe inspired by Bon Appetit, serves 4 

• 4 ears of corn, husked
• Sir Kensington’s mayonnaise
• chili powder
• cayenne powder
• fresh cilantro, chopped
• feta cheese
• 1 lime, cut into 4 wedges

Grill corn until lightly charred, for about 8-10 minutes. Brush with mayo, and generously sprinkle with feta cheese followed by a dash of chili powder, cayenne and fresh cilantro to your liking. Serve with a lime wedge and a bottle of your favorite rosé. 

 

 

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With summer coming to an end, I’m soaking up every last bit of the season — pineapple sangria, al fresco dining, fresh berries, and all.

A couple weeks ago, baby girl woke up an hour early, so I quickly fed her breakfast, got her dressed and ventured out to go blueberry picking. While little miss fuss only lasted about 30 minutes (that’s what ya get when you try to stretch nap time), we got enough bleubs to make a couple batches of gluten free blueberry muffins.

If you’ve got yourself a stash o’ berries you’re not quite sure what to do with, I highly recommend making a batch of these bad boys!

I used this gluten free recipe from Iowa Girl Eats (subbing brown rice flour for 1:1 baking flour). Let me tell you: they’re deeelish, and babe’s a fan as well. It’s hard to believe these babies are gluten free and vegan, the only sugar coming from the banana and maple syrup! Win, win.

Recipe hack: sprinkle with cinnamon & brown sugar before popping in the oven for a little extra pizazz. 😉 Enjoy! … Read More!