Cilantro Lime Grilled Chicken

Credit: www.foodiecrush.com

Ingredients

3 pounds skinless chicken thighs

4 limes, zested and juiced

¾-1 cup roughly chopped cilantro leaves and stems

½ cup extra virgin olive oil

2 tablespoons honey

1 tablespoon cumin

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

extra cilantro for garnish

Instructions

Trim any fat from the chicken thighs and place in a large freezer bag. To the bowl of a food processor, add the lime juice, lime zest, cilantro, olive oil, honey, cumin, salt and pepper and whiz to combine, about 30 seconds. Reserve ¼ of the marinade and pour the rest into the bag with the chicken and refrigerate for 30 minutes up to overnight.

Prepare a grill on medium high, leaving one side of the grill on low or off. Grill the chicken for about 14 minutes, turning often. Once each side has seared, if the chicken pieces seem to be getting too charred, move the chicken pieces to the cooler side of the grill to cook.

Serve with lime wedges and additional cilantro and drizzle the ¼ cup reserved marinade before serving.

Spicy Avocado Pesto Pasta

Credit:www.wellplated.com

Ingredients:

14 ounces rotini pasta (or any kind of pasta you like)

2 medium ripe avocados

2 cups loosely packed arugula

1 jalapeño pepper, cut into quarters (remove seeds and membrane for a mild pesto)

1/2 cup fresh cilantro leaves

2 cloves garlic

3 tablespoons fresh lime juice

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 cup grated Parmesan cheese, plus additional for serving (omit if vegan or to make dairy free)

2 pints cherry tomatoes, halved

Directions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, according to package directions. Drain, reserving 1 cup of the pasta water, then toss with a bit of olive oil to prevent sticking. Place in a large serving bowl.

Scoop the avocado into the bowl of a food processor fitted with a steel blade. Add the arugula, jalapeño, cilantro, garlic, lime juice, salt, and pepper. Puree until smooth. Add the Parmesan cheese and puree again until incorporated. Taste and add additional salt and pepper as needed.

Pour the avocado pesto over the pasta, then toss gently to combine. If the pasta seems too thick and sticky, add a bit of the reserved pasta water. Add the cherry tomatoes and toss to combine. Serve warm or at room temperature, topped with additional Parmesan as desired.

Antioxidant Smoothie Bowl

Credit: blissfulbasil.com

Ingredients:

1 frozen banana

½ cup frozen cherries or frozen berries

1 tablespoon hemp seeds

½ cup almond milk

½ fresh banana, sliced

fresh raspberries

fresh blackberries

1 teaspoon chia seeds

1 tablespoon pepitas

1 tablespoon coconut flakes

¼ cup pomegranate seeds

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Instructions:

Add frozen banana, cherries, hemp seeds, and almond milk to a blender. Blend until smooth and pour into a bowl.

Top smoothie with sliced bananas, raspberries, blackberries, chia seeds, pepitas, coconut flakes, and pomegranate seeds.

Apple Oat Muffins Recipe

Apple Oat Muffins Recipe

Credit: julieseatsandtreats.com

Ingredients

Muffins:

1 cup all purpose flour 

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1/2 cup white whole wheat flour

1/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/4 cup melted coconut oil, cooled slightly

2/3 cup light brown sugar

2 eggs

3/4 cup cooked plain oatmeal (see note)

1/2 cup unsweetened applesauce

1 cup finely chopped apple (I used a Pink Lady and I left the skin on)

Walnut Oat Streusel (optional):

2 tablespoons all purpose flour

2 tablespoons old fashioned oats

2 tablespoons brown sugar

1/4 cup chopped walnuts

1/4 teaspoon ground cinnamon

2 tablespoons cold unsalted butter, cut into small pieces

See an Easy Breakfast Potato Bowl Recipe

Instructions

Muffins - Preheat oven to 350°F. Grease a 12 count muffin tin and set aside.

In a medium bowl, combine flours, salt, cinnamon and baking powder. 

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In a large bowl, whisk coconut oil, brown sugar, eggs, oatmeal and applesauce. Add the dry ingredients and stir until just combined. Stir in chopped apple.

Divide the batter between 12 muffin cups.

Streusel - In a separate bowl, combine flour, oats, brown sugar, walnuts and cinnamon. Add the butter. Using your fingers, work the butter into the dry ingredients until it resembles wet sand and clumps together when you press it together. Sprinkle the streusel over the batter in the 12 muffin cups.

Bake for 13-15 minutes until a toothpick inserted into the center comes out clean.

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Bacon Wrapped Guacamole Stuffed Chicken

Bacon Wrapped Guacamole Stuffed Chicken

Quick and simple, delicious food. Cooking and enjoy
Instructions
Tender chicken breast stuffed with creamy guacamole and wrapped in bacon that's grilled until the bacon is nice and crispy!

4 (6 ounce) chicken breasts, butterflied or pounded thin
salt and pepper to taste
1/2 cup guacamole
8 slices bacon of choice
Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the guacamole on each of the chicken breasts, roll them up and wrap each in 2 slices of bacon. Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 165F), about 20-30 minutes, or bake in a preheated 400F/200C oven on a wire rack on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure that the bacon is crispy.
Bon appetite

Peanut Butter Chunk Oatmeal Bars

Peanut Butter Chunk Oatmeal Bars

A delicious food. The cook and enjoy food. Bon appetite

Ingredients:
1 cup (250g) creamy peanut butter (or chunky)
1 cup (127g) whole wheat flour
1 cup (80g) old-fashioned rolled oats
1 teaspoon baking soda
1/2 cup (100g) packed brown sugar
1/4 teaspoon salt
1/2 cup (120ml) milk (I used almond milk, but use whichever you prefer)
1/2 cup (90g) dairy-free chocolate chips (or regular chocolate chips)
2 teaspoons vanilla extract
1/2 cup (70g) raisins (or whichever mix-ins you'd like)
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Directions:
Preheat oven to 350F degrees. Line a 8x8 baking dish with parchment paper or spray with nonstick spray. Set aside.
With an electric or stand mixer fitted with a paddle attachment, mix the brown sugar and peanut butter on medium speed until light in color and fluffy, about 3 minutes. Mix in the vanilla, scraping down the sides as needed.
On medium speed, add in the flour, oats, salt, and baking soda. The dough will be very thick and clumpy, but it will come together. Slowly add the milk in a steady stream, mixing until a dough forms. Fold in chocolate chips and raisins. Use your hands to make sure everything is combined, if needed.
Once dough is completely combined, press it lightly into the prepared baking dish. Bake for about 17-20 minutes until the bars are lightly golden and set. Allow to cool completely and cut into squares. I keep mine in the refrigerator in a covered container. Bars will be good stored up to 2 weeks.