Healthy Chicks

Could that coconut chicken get any crispier? And to think – it’s BAKED!

Remember how I mentioned my new recipe book Gourmet Nutrition: The Cookbook for the Fit Food Lover the other day on my blog? Well, I’m happy to say I successfully prepared one of the recipes for dinner the other night. I chose to make the Baked Chicken Strips prepared with my own simple Smashed Red Bliss & Sweet Potatoes. The chicken strips were absolutely delicious, and the coconut added a joyous crispy, sweet treat to the end. I topped off the dinner with a mixed green Italian salad and a bottle of wine, of course!

Want to re-create this here summer meal for your family? See how I did it below:

Baked Chicken Strips*

*modified & quadrupled the recipe (p.114) from Gourmet Nutrition as I was serving 4 to 6 people

-2 packages boneless skinless chicken breast tenderloins (the recipe called for whole chicken breasts cut into strips but this was easier)

-few pinches salt & pepper

-few pinches Paprika

-2 large eggs mixed with 4 TB water

-1 c. cornflake crumbs (The recipe called for whole wheat breadcrumbs, but I used corn due to my … Read More!

When I studied abroad in Italy several summers ago, I absolutely fell in love with the country…along with the Caprese salad I enjoyed nearly every day. There was just something about the magnificent combination of fresh buffalo mozzarella, luscious tomatoes, basil and pure olive oil that made my taste buds sing with joy.

In Italy, the dish is typically served as an antipasto (appetizer), but I like to enjoy it here in the U.S. as a main meal. And now that summer is here and the weather is only getting hotter, my memories of Italy and the Isalata Caprese have been on my mind.

Last night, after my evening Slow Flow yoga class I took at Healthworks, I headed to Trader Joe’s to pick up some goods. I was craving Caprese…real bad. Naturally, I whipped up my favorite Italian salad when I got home and it tasted just as I remembered. I closed my eyes and pretended I was sitting at my favorite little cafe sipping red wine with the locals. Pure decadence.

Then this morning I took it a step further and got a little creative. Alas, the Caprese Egg White Omelet was born. Who knew one … Read More!

[it’s even more delicious than it looks]

Quiona, quinoa, quinoa. Oh how I love cooking with this delicious protein-packed grain like substance. With the versatility of rice with a rich, nutty flavor, quinoa makes for the perfect base to any dish. You can pair it with chicken, dress up a salad, or substitute it for rice in your favorite stir-fry.

Or you could make this Veggie Quinoa with Asparagus and Garlic & Basil Goat Cheese, as I did the other night. When I came across a garlic & basil goat cheese from Crystal Brook Farm at the Copley Square Farmer’s Market the other day, I knew just what I wanted to do with it. My dinner for the night was envisioned in seconds.

What Ya Need

*Serves About 4

-1 c. quinoa, prepared with 2 c. water

-1 small yellow onion, diced

-1 c. spinach, chopped

-1/2 c. portobello mushrooms, chopped

-handful fresh or frozen asparagus, chopped

-1 tsp. basil

-1 tsp. of your favorite seasoning blend (I chose onion, garlic & herb)

-1 to 2 cloves garlic, crushed

-goat cheese (I bought a garlic & basil blend from the Farmer’s Market)

-handful of walnuts, crushed (optional)

-salt … Read More!

Sure, I love cooking as much as the next girl. But sometimes I’d rather spend an hour catching up with last night’s Bachelorette while organizing my closet for summer clothes than slaving away in the kitchen. When you live in a teeny tiny apartment with no AC, the last thing you want to do is preheat the oven to 400, as you (wo)man five pots at once. No thank you.

But what if you’re hungry? What if you don’t want to order out, but cold cereal and boxed mac ‘n’ cheese just aint cutting it?

Luckily for you (and for me) I’ve simplified the classic Chicken Parmesan recipe so you can be in and out of the kitchen in about 15 minutes tops. This dish is healthy, wholesome, and most importantly: easy as pie. It tastes like the real thing too, so you’ll still get your home-cooked fixing.

Lazy Lady’s Chicken Parm with Brown Rice Penne

*Makes 1 serving

What Ya Need:

-2 to 3 small boneless, skinless chicken tenderloins

-1 TB cornflake or panko crumbs

-1/4 c. of your favorite marinara sauce (I prefer low-sodium, all natural varieties and LOVE Trader Joe’s Recipe #99 Traditional Marinara Sauce)

-1/4 c. … Read More!