Recipe: Chicken and Asparagus with Lemon

Eating healthy can sometimes make you feel limited with the seasonings you use or sometimes everything starts tasting the same. I love using lemon pepper to add a little flavoring now-and-again, so it inspired this chicken dish… to be a little “extra.” One of my favorite things about making this was the subtle fresh lemon taste in the asparagus because it wasn’t overpowering. What You Need Flour Pepper Lemon Pepper Fresh Lemon Chicken Asparagus Butter Olive Oil This is pretty easy, and I think it took between 20-30 minutes to complete from prep to finish. I used chicken tenderloins, but if you used chicken breast it may take a bit longer to cook through your meat. Instructions 1. Get your pan warming on the stove with medium heat. Put just enough butter that your chicken will be able to cook in it–but not too much that it gets saturated in it. 2. In a bowl, pour a little bit of flour and mix it with a sprinkle of pepper. We’re going to dip the chicken into this bowl, so make sure you cover each side of the chicken so it is all white (with little pepper freckles). Toss the chicken in your warmed pan as you complete it. 3. Next, sprinkle a little bit of lemon pepper all over your chicken as it is cooking in your pan. When you flip your chicken, make sure to sprinkle lemon pepper on the other side as well. When the chicken is done, remove it from the heat and set it aside. 4. Next comes the asparagus and lemon. After the chicken...

Recipe: Oat Bites

I know many of us are always looking for new healthy snacks to try and I came across an idea similar to these on Pinterest. I made a few changes to make them more my style and you can also adjust to meet your own personal taste. You can cook these in either a muffin or mini muffin pan–I’ve tried both. My preference is to use the mini muffin pan because they are quick bite-sized snacks for when you’re on the go or just want a little something to curb your hunger. Do not line your pans with paper liners. Use either oil/flour or a spray. I personally use a quick spray. For the mixture you will need: 1. 3 cups of oats 2. 1 tsp of cinnamon 3. 1 tsp of vanilla extract 4. 4 large bananas Mix-Ins: This is the part where you can add whatever mix-ins that you would like. I have made quite a few different varieties to see what I like best and honestly, they have all been delicious. Here are a few suggestions below. 1. Raisins 2. Strawberries 3. Pineapple 4. Apple 5. Banana 6. Chocolate Chips Instructions: 1. Preheat oven to 350 degrees F. 2. Grease your muffin pan. 3. Mush your bananas up and add in your other ingredients, mixing thoroughly. 4. Fill up close to the top with your mixture because it will not rise. 5. If you are baking in a regular sized muffin pan, I would suggest 15-18 minutes. If you are using a mini muffin pan, check them at about 10 minutes. 6. Let them cool for a...

Cookies Cheat: Use A Quest Bar!

If you’re like me, you want to make sure you’re doing everything you can to control cravings and stay on the right track (during your diet). I had gone to Warped Tour a few years ago and taken a Cookies & Cream flavor bar with me. During the day, from the heat, the cream melted. By the time I got to the protein bar, it was a gooey dream. Now, I may not be the only person who thought of this, but it gave me the idea to test out microwaving the bar in chunks in the microwave to create cookies. You can’t leave the chunks in the microwave too long or they will get hard, but if you leave them in for about 30 seconds (this will depend on your microwave as the each differ depending on your settings) they will puff up and take more of a cookie shape. Here are some photos to inspire your go at...

A HEALTHY French Toast Bake

Woahhhh, I know what you’re thinking. “How can the word healthy possibly be in the same title with french toast?!” I get it. But this isn’t your normal recipe. I’ve made a bunch of changes to the original recipe that I found on the net to eliminate more of the yuck and substitute better alternatives (like the bread type). Things You Need: • A medium to large sized banana • 1/4 cup of almond milk, unsweetened • 1/4 cup of oats • 1/2 tsp of ground cinnamon • 1/2 tsp of vanilla extract • 1 slice of sprouted grain bread, cubed Directions: • Preheat oven to 375 degrees • Cut your banana in half (roughly). Mash half of the banana in a bowl and cut the other part into slices. • Take your mashed banana and add the almond milk, cinnamon and vanilla extract. Mix until it is fully combined. • Put your bread cubes into the mixture and use a fork to lightly press down so they absorb most of the liquid. • Add your oats and gently mix until everything looks even. (If your mix seems too dry, add a tiny splash of more almond milk.) • Transfer your mixture to your oven safe dish and then add your banana slices to the top. • Bake for 20 minutes. Your banana pieces will have a slight brown color to them. French Toast – Step 3, Part 1 French Toast – Step 3 French Toast – Step 4 Pretty easy, right?! I’ve found the bigger the banana that is used, the more flavorsome the bake is. One of...

Recipe: Butterbeer Cupcakes

I had been browsing the net for a butterbeer recipe to make some birthday cupcakes. I stumbled on a recipe that I mimicked almost entirely except for a few minor things. Their recipe also calls for a double boiler but you do not need that for the way that I am going to share with you. This made about 16 cupcakes for me. So, if you need more (or less) make the adjustments before you continue. While these are not complicated to make, I will warn you that they can be a bit time-consuming since there are three steps: (1) the cake itself, (2) the ganache, (3) the icing. What you will need for the cupcakes: • 2 cups of flour • 1 and 1/2 tsp baking powder • 1/2 tsp baking soda • 1/2 cup unsalted butter at room temperature • 1/2 cup sugar • 1/2 cup dark brown sugar • 3 large eggs • 1 and 1/2 tsp vanilla • 1 tsp butter flavoring • 1/2 cup buttermilk • 1/2 cup cream soda Directions for the cupcakes: 1. Preheat your oven to 350 degrees. 2. Line your cupcake holder with paper liners. 3. In a large bowl, whisk together your flour, baking soda and baking powder. Set this bowl aside. 4. Next, I used my KitchenAid and creamed together the butter and sugars for about two minutes–so they were all blended together. 5. Then, beat in the eggs one at a time. 6. Add in your vanilla extract and butter flavoring. 7. Grab a small bowl and combine the buttermilk with your cream soda. Then, alternate adding...

Recipe: Banana & Almond Butter Smoothie

This is my favorite daily treat! Recently I switched from using peanut butter to almond butter under the advice of a health coach because peanut butter is going to bring more sugar to your daily diet. Honestly, it tastes the same to me after the switch. Here are the things that I use to make the smoothie happen: • Magic Bullet • 1 frozen banana • 1 spoon of almond butter • protein powder • Silk Almond Milk (dairy free, soy free, gluten free) I usually use the Almond Milk that is 30 calories per serving but grabbed the wrong one when I was shopping–so this is 60 calories per serving. Use what is best for YOU. Directions: 1. Put your frozen banana in the magic bullet (or whatever you are using) 2. Add your scoop of almond butter. 3. Add enough of the Silk Almond Milk so that your banana is mostly covered. The less milk you add, the more thick your smoothie will be and the same is true with the fact that if you add more milk, your smoothie will be less thick. 4. If you’re going to add protein powder in, go ahead and add it now. 5. Start blending and then you’re done! Almond Butter is from Whole Foods Protein Powder is from...