Food & Recipes

Fettuccine Alfredo is the ultimate comfort food, which is why it’s my preferred birthday meal request from my mom year after year (a gluten free version served with chicken parm of course).

This summer, I came up with a healthier twist on this Italian classic — with this low-carb version highlighting seasonal veggies. You’ll love this naturally gluten free Chicken Broccoli Alfredo with Zucchini Noodles for family dinner night.

Chicken Broccoli Alfredo with Zucchini Noodles

Ingredients

*makes about 4 servings

• Package of zucchini noodles (or make your own) *I like to salt & let sit on pan with paper towel to reduce water
• 1 lb chicken breast, grilled or sautéed (I love to marinate with lemon juice, olive oil and Chicken Shit seasoning)
• Head of broccoli, cut into florets and coated with olive oil & sea salt
• butter or olive oil for cooking
• 3/4 cup half and half
• 1-2 cloves garlic
• 1/2 cup coconut or almond milk, unsweetened
• ~1 cup freshly grated parmesan cheese
• cornstarch or gluten free flour for thickening
• juice of 1/2 lemon
• large handful fresh parsley, chopped
• salt and pepper to taste

How to Prepare Your Dish

1. Marinate chicken a few hours before preparing. Cook your

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I love August. It’s that time of summer to slow down a tad, soak up those last beach days and enjoy all the seasonal produce.

I whipped up this gluten free pesto pasta salad the other week (using 100% ingredients from Trader Joe’s) and it was a big hit in our family. It’s easily “deconstructable” so you can leave some plain pasta or veggies on the side for those picky eaters. Not to mention, it’s easy to prep making dinner a breeze.

You can also adjust the recipe to your specific dietary needs such as leaving out the chicken sausage and cheese for a vegan option.

Gluten Free Pesto Pasta Salad with Broccoli & Chicken Sausage

Ingredients:

• 1 lb Organic Brown Rice & Quinoa Fusilli Pasta
• 1 package chicken sausage of your choice, sliced in wedges
• 1 bag frozen broccoli
• Big handful arugula
• 1 package heirloom cherry tomatoes
• 8 oz. mini mozzarella balls (I like the marinated package)
• 1 cup Trader Joe’s Vegan Kale, Cashew & Basil Pesto (regular pesto also works)
• 1/2 lemon, juiced
• Salt & pepper to taste
• About 1/2 cup shaved parmesan cheese

1. Cook the pasta according to directions. In the meantime, steam the broccoli until tender

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Summer is here and it’s hot hot hot. When the temperatures rise, I’m all about whatever’s easy, healthy, and doesn’t require a lot of prep (or an oven for that matter).

That’s why it’s officially the summer of salads. And while the Kale Caesar Salad is our go-to, we’ve also been exploring some different recipes…including trying out some lettuce-free salads!

Today on the blog, I’m sharing two easy gluten-free no-lettuce salads perfect for all your summer BBQs, on-the-go lunches and family dinners. The best part: these hold up well in the fridge for munching throughout the week.

Mini Grape Tomato Caprese Salad

• Grape tomatoes, halved
• Cucumbers, diced
• Marinated mini mozzarella balls, halved
• Olive oil
• Apple cider vinegar
• Salt & pepper

Black Bean, Corn & Chickpea Salad

• Black beans
• Chickpeas
• Fresh Corn (off the cob)
• Tomatoes, diced
• Cucumbers, diced
• Fresh lime juice (1 whole lime)
• Olive oil
• Salt & pepper

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I was in charge of preschool snack last week and when I saw the box of ice cream cones hanging around the kitchen, I had the best idea to make these adorable yogurt cones.

A healthy spin on ice cream, the cones are filled with whole milk yogurt, fresh fruit and toppings of your choice for summer fun for the whole family! This festive snack would be perfect for Memorial Day Weekend, 4th of July, birthday parties or summer BBQs.

Red, White & Blue Yogurt Parfait Cones

Here’s what you need (12 servings)

• Box of organic cake cones
• 1 container whole milk vanilla yogurt (I used Stonyfield Organic banana vanilla “Banilla”)
• Strawberries, blueberries or other fruit of choice
• Optional toppings like shredded coconut, granola, or chocolate chips

1. Fill each cone with yogurt almost to the top.
2. Add your fruit and optional toppings.
3. Serve immediately!

Note: Assemble right before serving to prevent cones from becoming soggy! You can also try freezing to create a “frozen yogurt” experience. … Read More!

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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