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Honey Sriracha Chicken and Broccoli Meal Prep Bowls

Ingredients: olive oil spray 3 chicken breasts, diced into 1-inch pieces (24 ounces) 1 egg white (beaten) 2 tablespoons corn starch 2 teaspoons sesame oil 2 cups brown rice, cooked 1 1/4 teaspoon kosher salt, divided 1 head broccoli (cut into small florets) Honey Sriracha Sauce: 2 tablespoons honey 1 teaspoon sesame oil 2 scallions (sliced) 2 tablespoons sriracha sauce 1 teaspoon seasoned rice vinegar 1 teaspoon black and white sesame seeds, or as desired Instructions: Preheat oven to 425F. Place the chicken in the egg whites, then in cornstarch and season with 3/4 teaspoon of salt. Spray a large nonstick sheet pan with olive oil spray (so the chicken won't stick) then add the chicken, leavi

Eggroll In A Bowl

What you will need: 1 lb ground sausage 1 bag dry coleslaw mix 5 cloves garlic, minced 1/2 tsp ground ginger 1/2 cup low sodium soy sauce sliced green onion Instructions In a large, deep skillet, brown sausage. Meanwhile in a small bowl, combine garlic, soy sauce, and ginger; set aside. Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine. Pour soy sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5 minutes or until cabbage is wilted, but still a bit crunchy. Serve with sliced green onion.

Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet

Ingredients 1 tablespoon olive oil 1 pound boneless skinless chicken breasts, — cut into 1/2-inch cubes 1 teaspoon kosher salt — divided 1/2 teaspoon black pepper 4 slices thick-cut bacon — chopped 3 cups Brussels sprouts — trimmed and quartered (about 3/4 pound) 1 medium sweet potato — peeled and cut into 1/2 inch cubes (about 8 ounces) 1 medium onion — chopped 2 Granny Smith apples — peeled, cored and cut into 3/4 inch cubes 4 cloves garlic minced (about 2 teaspoons) 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme 1 teaspoon ground cinnamon 1 cup reduced-sodium chicken broth Instructions Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot

Running out of 2020 like...

Okay so back in the day I used to be a runner. I competed in the Litchfield Hills Road Race several times (my home town in CT) and spent the greater part of my pre-kid twenties staying in shape via pounding the pavement. Now, as a coach, I FINALLY have the opportunity to work with runners again!! This is such a special group of people, you guys are so tough and dedicated - now let's break away from 2020 using our running skills! 30 Day Breakaway is the name of our newly launched program and is your chance to get back to the basics, cut through the everyday noise, and do what your body was born to do — run. In literally only 30 days, you can find joy in running, build a strong, lean physiq

CHICKEN BURRITO SKILLET

Ingredients: 2 tablespoons canola oil 1 pound boneless skinless chicken breast (bite-size pieces) 1/2 cup yellow onion (chopped) 2 tablespoons taco seasoning mix (from 1.25-oz pkg) 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed Chopped cilantro (optional) 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained 1 cup water 1-1/4 cups instant brown rice (uncooked) 1 cup shredded Cheddar and Monterey Jack cheese blend Directions: Heat oil in skillet over medium-high heat. Add the chicken and cook approximately 3 minutes, stirring occasionally. Add the onion and taco seasoning and cook approximately 2 more minutes. Stir in the black beans, undrained

One Pan Creamy Gnocchi with Italian Sausage and Kale

Ingredients: 16 oz. mild italian sausage* 1 1/2 tsp olive oil 1/2 cup finely chopped yellow onion 2 tsp minced garlic 1 (16 oz.) pkg. potato gnocchi Freshly ground black pepper** 1/3 cup heavy cream 1/3 cup (slightly packed) finely shredded parmesan cheese, (and more for serving if desired) 3/4 cup low-sodium chicken broth 3/4 cup milk 1 (6 oz) bunch kale, thicks ribs removed, chopped Red pepper flakes (optional) Directions: Brown the sausage in skillet with olive oil. Place on plate and leave 2 tsp oil in the skillet. Saute the onion then saute with garlic. Pour in the broth and milk. Bring to a simmer. Add in kale, and cover the skillet and let steam (until wilted). Toss in the gnocchi

Mexican Zucchini and Beef Skillet

Ingredients 2 medium zucchini sliced and quartered 1 1/2 pounds ground beef 2 cloves garlic minced 10 ounces Mexican style diced tomatoes with green chilis, salsa or diced tomatoes could be used, canned 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes Instructions Brown ground beef with minced garlic, salt, and pepper. Cook over medium heat until meat is browned. Add tomatoes and remaining spices. Cover and simmer on low heat for another 10 minutes. Add the zucchini. Cover and cook for about 10 more minutes until zucchini is cooked, but still firm.

Taco Pizza Rolls

Ingredients 1/2 lb ground beef 1 can refrigerated pizza crust 3 tablespoons water 1 cup shredded Mexican blend cheese 2 tablespoons taco seasoning mix (from 1-oz package) Optional toppings: lettuce, sour cream, onion, tomato, and guacamole Instructions 1. Preheat the oven to 400°F 2. Lightly spray a baking sheet with cooking spray. 3. In a skillet cook and brown beef until it is no longer pink. 4. Drain. 5. Add taco seasoning and water then cook for approximately 2-3 minutes. 6. Set aside and slightly cool before using. 7. Unroll the pizza dough onto a flat surface. 8. Roll or press the pizza dough out into a rectangle. 9. Evenly add the taco meat on top of the dough. 10. Sprinkle the ch

Chickpea Spinach Stuffed Sweet Potatoes

INGREDIENTS 4 medium sweet potatoes 1-15 ounce can chickpeas 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper plus more for serving 1/2 teaspoon cumin 1 cup baby spinach, roughly chopped 1 garlic clove, minced 2 tablespoons tahini Flaky sea salt for serving Crushed red pepper flakes for serving INSTRUCTIONS 1. Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and roast for 45-55 minutes until they are just tender. Let the sweet potatoes cool for 5-10 minutes before halving them lengthwise and fluffing their flesh with a fork. 2. While the sweet potatoes are roasting, make the crispy chickpeas. Drain and rinse the chickpeas. Pat them dry

TUSCAN KALE POTATO BEAN SOUP

INGREDIENTS 1 medium yellow onion, small dice 1 carrot, small dice 2 celery ribs, small dice 1 Tablespoon minced garlic 1 ½ cups vegetable broth 3 ½ cup water or broth 1 Tablespoon lemon juice 4 sundried tomato halves, finely chopped * 1–3 teaspoons miso 3 cups red potatoes, skins on, small dice 1 – 15.5 oz. can cannelloni beans, drained and rinsed 1 Tablespoon Vegan Parmesan Cheese or nutritional yeast 3 cups Tuscan kale, vein removed, strips-cut into thirds Spice/Herb Ingredients: 1 teaspoon garlic powder 1 teaspoon onion powder 2 Tablespoons dried minced onion flakes 2 teaspoons dried basil 1 teaspoon dried oregano 1 teaspoon dried crushed thyme leaves 1/8 teaspoon dried marjoram 1/8 tea

Maple Sriracha Roasted Cauliflower

ingredients 1 head cauliflower, cut into florets, about 6 cups 1 tablespoon oil 2 tablespoons maple syrup 2 tablespoons sriracha/or other chili sauce 1 tablespoon soy sauce directions Toss the cauliflower in the mixture of the oil, maple syrup, sriracha and soy sauce, arrange in a single layer on a baking sheet and roast in a preheated 400 F oven until lightly golden brown, about 20-30 minutes, reserving the excess maple sriracha sauce. Toss the roasted cauliflower in the reserves maple sriracha sauce and enjoy!

A Healthy Hot Mess by Jennifer Stawarz

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