Woohoo! These healthier crispy rice tuna’s came out fantastic.

@daryls15 and I started cooking LIVE during the pandemic. But haven’t cooked together in a while! This was such a wonderful reunion. We used a really great recipe thanks to @rachlmansfield .

It came out great and I’ll be saving this recipe to make in the future. Thank you @daryls15 and @matt.hacker.184 for cooking with me! 🤗🍣
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Recipe:
Healthier Crispy Rice Recipe!

Prep Time: 3 hours – overnight
Cook Time: 15 minutes
Total Time: 41 minute
Yield: Makes about 20 pieces 1x

Ingredients

• 1 cup short grain rice or sushi rice ( I used calrose)
• 1 tablespoon coconut sugar
• 2 tablespoons rice vinegar
• 1 teaspoon sea salt
• 1 lb cooked crab sticks (or use sushi grade tuna or salmon!)
• 3 tablespoons mayo
• 1 tablespoon hot sauce
• 2 teaspoons coconut aminos, soy sauce or tamari
• 1 teaspoon toasted sesame oil
• 1 jalapeño, sliced (I used Fresno chile)
• Toasted sesame seeds to garnish

Instructions

• Place the sushi rice in a colander, rinse throughly and let it drain
• Cook rice per instructions on package
• While rice cooks, mix together rice vinegar, coconut sugar and salt in a small bowl
• Transfer the rice to a large bowl then mix the vinegar mixture in the bowl
• Line a baking sheet with parchment paper then spread the rice out across so it is about 1 inch high (or however thick you want it!)
• Add the sheet to fridge to set for at least 3 hours. I like to do this overnight

• Next prepare the fish topping but cutting the crab into smaller pieces then add in the mayo, hot sauce, coconut aminos and oil and store in fridge
• Remove rice from fridge and slice the rice into 2 inch pieces
• Thinly coat a large pan with oil and heat over medium/high
• Gently add the rice squares to the pan and crisp until golden (don’t flip too soon or rice will come apart – I crisped bout 3-5 minutes on each side)
• Drain on a wire rack or paper towel lined plate/tray
• Top the crispy rice with the crab, jalapeño and sesame seeds and enjoy!

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I’ve been trying to get this sourdough foccacia down for years. A lot of times they end up dense and not fluffy.

It turns out, the secret is to give it enough time.

Here’s my process that works:

I give this loaf a total of 72 hours to ferment in the fridge. That means I start on a Monday or Tuesday and it’s ready on Friday. It’s in the fridge Tues-Fri. I take it out Friday morning, stretch it and let is rise. Then, it’s ready for the bake.

The beauty is when you let the dough rest in the fridge a few days, it ferments and is easier to digest. A lot of people with gluten intolerances can eat bread like this. It’s healthier for the gut, too.

So, when in doubt, stick it in the fridge (cover well with plastic). The dough may darken a bit sometimes, but it’s fine. I wouldn’t go over 1 week.

Not only do I give it time to ferment, but I gave it more time to rise in the final rise, too. I used to rush it, waiting just an hour.

Unlike my original sourdough loaf that I bake straight from the fridge, I let this dough sit in the baking pan 2-3 hours at room temperature to let it rise. (Depends on the temperature outside). It was around 65F outside.

Only once it’s really risen I dimple it (my favorite part) and bake.

Extra notes:

I haven’t tried it with rosemary yet but I know it will take it to the next level. It’s delicious.

Be sure to use top quality extra virgin olive oil since it imparts flavor in to the dough and gives it more character.

See video at the bottom of this post for more visual instructions.

Sourdough Focaccia

Ingredients (makes one 13″X9″ loaf):

• 100g sourdough starter (active)
• 390ml slightly warm water
• 15 -20ml (1 tablespoon) extra virgin olive oil
• 10g (2 teaspoons) fine sea salt
• 500g white bread flour (12% protein content or higher) (I used 100g whole grain and 400g bread flour)

To assemble:

• 45-60ml (3-4 tablespoons) Extra virgin olive oil
• flaky sea salt (generous sprinkle)
• Rosemary sprigs (or toppings of choice)

Instructions:

1. In a large mixing bowl, whisk together the sourdough starter, water and extra virgin olive
oil. With a large spoon, stir in the fine sea salt (don’t whisk…once you add salt, the mixture
tends to stick to the whisk).

2. Mix together and put in fridge for 1-3 days. Then take out and fold a couple times for a couple hours if not too hot out one of those days. Put back in fridge.

3. In the morning stretch into a 13×9 greased baking sheet or pan with parchment. Let rise 2-3 hours but cover well with a lid, or top, to prevent from forming a skin.

4. After it’s risen, gently put some olive oil and poke holes with fingers. Do it gently to not let all the air out. There should be some nice air bubbles.

5. Then bake in the middle rack for 20-25 minutes at 430 F.

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One of my clients wants to eat more plant based. Her husband eats a lot of meat.

This is a salad I made for her, in addition to the Buddha Bowl. Both come together easy and she has the option to just have the salad or dip into some of the meat or chicken her husband is having too.

Enjoy this salad hot or cold

Southwest Quinoa Salad with black beans, cherry tomato, red pepper, cilantro

Ingredients:

• 1 cup quinoa
• 1 can (15 ounces) black beans, drained and rinsed (I use Eden brand)
• ¼ red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 red pepper, diced (I used half a yellow and red one)
• 1/4 cup fresh cilantro leaves, chopped
• 2 tablespoons olive oil
• Juice of 1 lime
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa thoroughly in a fine-mesh sieve under cold water. In a medium-sized saucepan, combine the rinsed quinoa with 2 cups of water and bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the quinoa with a fork and set aside to cool.
2. In a large bowl, combine the cooked quinoa, black beans, onion, cherry tomatoes, diced red pepper, and chopped cilantro.
3. In a separate small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and pepper until well combined.
4. Pour the dressing over the quinoa mixture and gently toss until all the ingredients are evenly coated.
5. Taste and adjust the seasoning if necessary. You can add more lime juice, cumin, salt, or pepper according to your preference.
6. Let the salad sit for about 10 minutes to allow the flavors to meld together.
7. Serve the Southwest Quinoa Salad chilled or at room temperature. You can garnish it with additional fresh cilantro leaves if desired.

Im half Armenian but I don’t make so many Armenian recipes. A lot of them contain meat, lots of dairy and butter.

But, if you do go searching like I did, you will find really healthy recipes. Many of them fit the Mediterranean diet.

Im so proud of this recipe because it’s Armenian, tasty and plant-based. It’s a nice celebratory dish that you can scoop up with pita. I like adding a little extra lemon on top before serving.

Hope you enjoy it!

Pan-Roasted Cauliflower with Pine Nuts and Raisins

Adapted from The late Armenian cookbook author Arto der Haroutunian,

Active Time:

25 mins

Total Time:

1 hrs 30 mins

Ingredients

• 2 tablespoons raisins (not golden)
• 2 Tbsp. extra-virgin olive oil
• 1 head cauliflower, cut into florets (4 cups)
• 1 teaspoon sugar
• 2 cups cherry tomatoes
• Pinch of crushed red pepper, sumac, and/or paprika (I used them all)
• Salt and freshly ground black pepper
• 2 tablespoons pine nuts
• 1 garlic clove, finely chopped
• 2 tablespoons chopped parsley
• 1 1/2 tablespoons fresh lemon juice

Directions

1. Preheat the oven to 350°. In a small bowl, cover the raisins with water; let stand until softened, about 10 minutes. Drain.
2. Meanwhile, in a 10- to 12-inch ovenproof skillet, heat the oil. Add the cauliflower and sugar and cook over moderately low heat, stirring, until the cauliflower starts to soften, about 10 minutes. Raise the heat to moderate and cook until the cauliflower is lightly browned, about 5 minutes longer. Stir in the tomatoes and crushed red pepper, season with salt and black pepper and cook until the tomatoes have begun to soften, about 5 minutes.
3. Add the raisins to the cauliflower, along with 1/4 cup hot water, the pine nuts and chopped garlic. Transfer the pan to the oven and bake the cauliflower for about 30 minutes, until it is very tender.
4. Stir in the parsley and lemon juice and let stand at room temperature for 30 minutes. Serve the cauliflower warm.

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This kid was inspired by the “seeduction loaf” I got at whole foods. It’s slightly sweetened with a little molasses and full of seeds. Use your favorite seeds. I share what I used below. See a picture of the loaf in the video at the bottom of this post.

Whole Grain Sourdough

Ingredients (makes 1 loaf):

• 100g active starter

• 350g water

• 350g bread flour

• 150g whole grain flour

• 25g molasses

• 40g mixed seeds (flax, poppy and sesame)

• 25g water

• 10g kosher salt

Directions: 

WARNING: (This bread took 3 days because I choose to let it ferment 48 hours. I prefer to do this in the winter months because the weather is cooler. In the summer, I just do 1 day.)

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DAY 1-

MIXING- First, add the first 6 ingredients. Mix well and then let it sit for 45 minutes. This gives the yeast a head start before salt is added. 

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After 45 minutes, add 25g water and 10g salt. Use your hands to break up the dough (squeezing) and help dissolve the salt.

.

Let it sit at room temp for 2 hours and turn and pull it every 30 minutes. Then, store the dough in the fridge overnight. (Make sure there is room in the container for it to rise a bit). 

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DAY 2-

SHAPING- Bring the dough out the next day for a couple hours or it comes to room temp. Then, shape it and place in a basket. 

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Put it back in the fridge for baking the next day.

. 

DAY 3-

BAKING- The bread is ready to bake when it passes the poke test. Poke the bread and if doesn’t spring back right away its ready to bake. It might feel a little hollow because it’s airy. It’s ready. If it’s not ready, wait longer (2-3 hours). 

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Preheat the oven to 500 F with your cast iron pot in there. When hot, place loaf in the pot. Cut a slit on the top of the bread. Cover with the lid. After 15 minutes, take off the lid and lower the temp to 475 F. The bread should have risen a lot. Continue cooking for 20-30 minutes or it sounds hollow when tapped on the bottom (or reaches (200-205F) internal temp.

. 

Let cool at least an hour before cutting. (I don’t always do this because I can’t wait!)

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After I cut the bread, I wrap just the cut part it in foil to prevent it from drying out so fast. I don’t put it in plastic because the crust will get soft and I want a crispy crust. 

________________

To your happy and healthy life, 

Joanna

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This is a healthy Mexican recipe that I love. It’s really easy to make especially if you have already shredded chicken in the fridge.

Here’s a meal prep tip: I like to boil chicken breast the day before and shred it. Usually I’ll make chicken soup the first day. Then, I’ll shred the remaining chicken and use it for this recipe. I don’t use much seasoning, just some salt, onion and garlic in the broth. The chicken is pretty plain. The flavor from this recipe comes from the slaw and the salsa.

Note: If you’re short on time, you can buy a rotisserie chicken and shred it.

How to Make Baked Chicken Taquitos

Ingredients (for 4):

• 2 boneless chicken breasts, boiled and shredded*
• 1/2 cup salsa
• 1/2 cup shredded cabbage
• ½ avocado
• 1 lime
• 8-10 small corn tortillas
• Cooking spray

*To boil chicken: In a large pot over medium-high heat, add chicken. Pour water over chicken just to cover and season generously with salt and pepper. Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through, 10 minutes. Remove from pan and let rest 10 minutes. Shred chicken with two forks and use as desired. 

Instructions:

1. Preheat the oven to 400°F (205°C).(see below for air fryer directions)
2. Warm the tortillas in the microwave for about 20 seconds to make them pliable or on the stovetop.
3. Spoon about 2 tablespoons of the chicken onto each tortilla and roll tightly.
4. Place the rolled tortillas seam side down on a baking sheet lined with parchment paper.
5. Spray the taquitos with cooking spray, making sure to coat them evenly.
6. Bake the taquitos for 20 minutes, or until the tortillas are crispy and lightly browned.
7. Top with cabbage, avocado and salsa. Squeeze lime over it if desired.

Here’s a recipe for a good slaw and salsa if you want to take it up a notch.

Alternative method using an air fryer:

1. Preheat your air fryer to 400°F (205°C).
2. Follow the steps 2-4 above to prepare the taquitos.
3. Lightly spray the taquitos with cooking spray.
4. Place the taquitos in the air fryer basket in a single layer, making sure they are not touching.
5. Cook the taquitos for 8-10 minutes, or until the tortillas are crispy and lightly browned.
6. Serve with your favorite toppings, such as sour cream, guacamole, or pico de gallo.

How to Make Baked Chicken Taquitos

This is a healthy Mexican recipe that I love. It’s really easy to make especially if you have already shredded chicken in the fridge.

The chicken is pretty plain. The flavor from this recipe comes from the slaw and the salsa.

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Ingredients

  

• 2 boneless chicken breasts boiled and shredded*
• 1/2 cup salsa
• 1/2 cup shredded cabbage
• ½ avocado
• 1 lime
• 8-10 small corn tortillas
• Cooking spray

Instructions

 

• Preheat the oven to 400°F (205°C).(see below for air fryer directions)
• Warm the tortillas in the microwave for about 20 seconds to make them pliable or on the stovetop.
• Spoon about 2 tablespoons of the chicken onto each tortilla and roll tightly.
• Place the rolled tortillas seam side down on a baking sheet lined with parchment paper.
• Spray the taquitos with cooking spray, making sure to coat them evenly.
• Bake the taquitos for 20 minutes, or until the tortillas are crispy and lightly browned.
• Top with cabbage, avocado and salsa. Squeeze lime over it if desired.

Alternative method using an air fryer:

• Preheat your air fryer to 400°F (205°C).
• Follow the steps 2-4 above to prepare the taquitos.
• Lightly spray the taquitos with cooking spray.
• Place the taquitos in the air fryer basket in a single layer, making sure they are not touching.
• Cook the taquitos for 8-10 minutes, or until the tortillas are crispy and lightly browned.
• Serve with your favorite toppings, such as sour cream, guacamole, or pico de gallo.

Notes

*To boil chicken: In a large pot over medium-high heat, add chicken. Pour water over chicken just to cover and season generously with salt and pepper. Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through, 10 minutes. Remove from pan and let rest 10 minutes. Shred chicken with two forks and use as desired. 

If you’re a breakfast person like me, if you go without it, you get irritable and groggy. But sometimes you just don’t know what to eat and it is so boring to have avocado toast AGAIN.

So here are a few tips to keep it fresh and healthy so you can wake up excited to eat breakfast!

In this blog post, I’ll share with you some easy, healthy eating tips for breakfast planning:

1.Plan your breakfast the night before

One of the easiest ways to ensure that you have a healthy breakfast is to plan it the night before. This can be as simple as setting out your ingredients or preparing a smoothie bowl that you can just grab and go in the morning. Overnight oats is another great option. This way, you won’t be tempted to reach for unhealthy options when you’re in a rush.

2. Include a variety of nutrients

Your breakfast should include a variety of nutrients to help you feel satisfied and energized. Make sure to include protein, healthy fats, and fiber in your breakfast. For example, you could have a veggie omelet with avocado and a slice of gluten-free toast.

3. Avoid processed foods

Processed foods are often high in sugar and unhealthy fats, and they can leave you feeling sluggish and tired. Instead of processed cereals, opt for whole, unprocessed foods like fresh fruits, vegetables, and whole grains (like oats). These foods will give you the energy you need to power through your day.

4. Make a smoothie

Smoothies are a great way to pack in a lot of nutrients in one meal. You can mix and match your favorite fruits, vegetables, and protein sources to create a delicious and healthy breakfast. Plus, they’re easy to take on the go. Cut up frozen banana and keep it in the freezer to make quick smoothies.

5. Don’t skip breakfast

Skipping breakfast can lead to overeating later in the day, as well as low energy levels and difficulty focusing. Even if you’re not a morning person, try to make time for a healthy breakfast each day. On busy mornings, try apple slices with some peanut butter and cinnamon.

6. Use weekends to prep

Preparing healthy grab-and-go breakfasts can be done on the weekends. Foods like homemade granola, trail mix, healthy breakfast muffins, and parfaits will keep for at least 4 days in the fridge. These are great to have for busy mornings.

7. Try new healthy breakfast ideas

Don’t be afraid to try new healthy breakfast ideas. You might be surprised at how much you enjoy something you’ve never tried before. Plus, trying new things keeps your breakfast routine interesting and fun. For example, have you tried Sweet Potato Toast?

Now that you have some healthy eating tips for breakfast planning, let’s dive into 7 healthy breakfast recipes for beginners:

1. Scrambled Eggs with Peppers and Avocado
2. Apple Cinnamon Oatmeal with Flaxseed and Nuts
3. Mixed Berry Smoothie with Banana
4. Vegetable Omelette with Mushrooms and Spinach
5. Almond Butter Banana Toast
6. Spinach Frittata with Sun-Dried Tomatoes
7. Pumpkin Pancakes topped with Granola and Berries

All of these recipes are easy to make and packed with nutrients. They also include gluten-free alternatives and are perfect for those looking to lose weight.

If you’re interested in learning more about healthy eating and meal planning, I invite you to check out my online course. It’s packed with helpful tips and tricks to make healthy eating easy and enjoyable. Thanks for reading, and happy cooking!

View course details here 👇🏻:

Joanna

Hey there, are you looking for a simple yet delicious pasta recipe that you can whip up with minimal ingredients?

Look no further than this twist on the classic Italian dish, Pasta Amatriciana. It’s perfect for busy weeknights or when you want a satisfying meal that won’t take up too much of your time.

So what’s the secret ingredient in my version?

Instead of Italian pancetta and red pepper flakes, we’ve used bacon and fresh Fresno chile to add a little bit of heat.

And if you’re like me and always looking for ways to save time in the kitchen, you’ll love this chef tip: Keep cooked bacon in the freezer and using it to crumble directly into the sauce.

See a quick how-to video at the bottom of this post. 👇🏻

Pasta Amatriciana

Ingredients (for 2):

• Linguini or spaghetti Pasta for 2 (I use a pasta measure)
• 1 Tbsp. Olive oil
• ½ red Fresno chile, diced
• 2 cloves garlic, minced
• ¼ red onion, diced small
• 4 slices bacon, cooked crumbled (I cook batches and keep them in the freezer)
• ½ small jar marinara sauce (I like Rao’s)
• ¼ cup chopped parsley
• Grated Parmesan (optional)

Directions:

1. Bring a large pot of water to boil to cook the pasta. Make the sauce while you wait for it to boil.

2. In a large sauté pan or cast iron, place oil, Fresno chile, and garlic. Heat just until garlic turns golden. Then add onion, crumbled bacon and sauce.

3. Keep on a low heat and stir occasionally until pasta is ready.

4. Cook pasta according to package directions.

5. When ready, use tongs to grab pasta and put it directly into the pan with the sauce. Stir just to coat. Mix parsley in right before serving.

Top with Parmesan if desired.

Pasta Amatriciana! Spicy Bacon and Fresno Chile Pasta Recipe

This is an American spin on the classic Pasta Amatriciana with pancetta and red pepper flakes. Perfect for a weeknight dinner.

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Ingredients

  

• Linguini or spaghetti Pasta for 2 I use a pasta measure
• 1 Tbsp. Olive oil
• ½ red Fresno chile diced
• 2 cloves garlic minced
• ¼ red onion diced small
• 4 slices bacon cooked crumbled (I cook batches and keep them in the freezer)
• ½ small jar marinara sauce I like Rao’s
• ¼ cup chopped parsley
• Grated Parmesan optional

Instructions

 

• Bring a large pot of water to boil to cook the pasta. Make the sauce while you wait for it to boil.
• In a large sauté pan or cast iron, place oil, Fresno chile, and garlic. Heat just until garlic turns golden. Then add onion, crumbled bacon and sauce.
• Keep on a low heat and stir occasionally until pasta is ready.
• Cook pasta according to package directions.
• When ready, use tongs to grab pasta and put it directly into the pan with the sauce. Stir just to coat. Mix parsley in right before serving.

Notes

Top with Parmesan if desired.

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These were so delicious my boyfriend ate three right when they came out the oven.

This week, I’ve been eating them for breakfast with some yogurt and berries (Pictured above).

I like to drizzle a little maple syrup over the yogurt and muffin since the muffin isn’t too sweet.

It’s a nice healthy indulgence.

Be sure to get whole wheat pastry flour to get a light fluffy texture.

Hope you enjoy them like I did!

Why You’ll love ’em:

• It’s a whole breakfast in a muffin!
• Made with 3 carrots
• You get healthy protein from the walnuts and yogurt
• No refined sugars so won’t get sugar crash from them

The original recipe is from Cookie and Kate

Healthy Whole Wheat Carrot Muffins

Yield: 12 muffins

Ingredients: 

Dry ingredients:

• 1 ¾ cups whole wheat pastry flour
• 1 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg

Wet ingredients:

• ⅓ cup extra-virgin olive oil or melted coconut oil
• ½ cup maple syrup or honey
• 2 eggs,
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla extract

• 2 cups peeled and grated carrots (from ¾ pound carrots—about 3 large or up to 6 small/medium)
• ½ cup roughly chopped walnuts
• ½ cup raisins (I like golden raisins)

INSTRUCTIONS

1. Preheat oven to 425 degrees Fahrenheit. Grease all 12 cups on your muffin tin with butter or non-stick cooking spray.
2. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk.
3. In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don’t stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine
4. In a separate medium mixing bowl, combine the oil, maple syrup, and eggs and beat well. Then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
5. Mix the carrots, chopped walnuts, and raisins into the wet ingredients and mix to evenly disperse everything.
6. Then, pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok).
7. Divide the batter evenly between the 12 muffin cups. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

Healthy Whole Wheat Carrot Muffins

A whole, healthy breakfast in a muffin. Make them for the week like I did. Packed with carrots, walnuts, raisins, and yogurt for a balanced breakfast.

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Ingredients

  

Dry ingredients:

• 1 ¾ cups whole wheat pastry flour
• 1 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg

Wet ingredients:

• ⅓ cup extra-virgin olive oil or melted coconut oil
• ½ cup maple syrup or honey
• 2 eggs
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla extract

Add-ins:

• 2 cups peeled and grated carrots from ¾ pound carrots—about 3 large or up to 6 small/medium
• ½ cup roughly chopped walnuts
• ½ cup raisins I like golden raisins

Instructions

 

• Preheat oven to 425 degrees Fahrenheit. Grease all 12 cups on your muffin tin with butter or non-stick cooking spray.
• In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk.
• In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don’t stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine
• In a separate medium mixing bowl, combine the oil, maple syrup, and eggs and beat well. Then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
• Mix the carrots, chopped walnuts, and raisins into the wet ingredients and mix to evenly disperse everything.
• Then, pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok).
• Divide the batter evenly between the 12 muffin cups. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

This week, I told myself I would eat cleaner Monday to Thursday.

To me, that means no meat, and little to no sugar.

So I made this meal half vegetarian, and half chicken for my boyfriend. (Ladies out there, you hear me? 😂)

I love that I could cook this all in the oven.

I made some Cilantro-Lime Rice on the stovetop while everything was cooking. In about 30 minutes, dinner was done.

Hope you give it a try and can add another easy dinner to your weeknight dinner rotation.

Sheet Pan Dinner | Portobello Mushrooms, Zucchini and Chicken

Ingredients (for 2):

• 2 portobello mushrooms, sliced
• 2 zucchini, quartered and sliced lengthwise
• ½ lb. Chicken breast, cut into small pieces
• Sprinkle of shish kabob seasoning or your favorite chicken seasoning
• Drizzle of soy sauce (about 2 Tbsp.)
• Sprinkle of salt and pepper
• Drizzle of olive oil
• Squeeze of lime

Directions:

1. Preheat oven to 400 F.
2. Place all ingredients on sheet pan like pictured below. Separate them to control their cooking easier. Drizzle over a little olive oil. Season each with a tiny amount of salt, pepper, and splash of soy sauce. Season the chicken with your favorite seasoning. Toss them briefly.
3. Place in the oven for 15-20 minutes or until chicken is cooked through and no longer pink inside.
4. Before serving, squeeze fresh lime over the chicken.

Serve with rice, pita and hummus if desired. Highly recommend serving with this salad Salad Shirazi

Sheet Pan Dinner | Portobello Mushrooms, Zucchini and Chicken

An easy weeknight dinner that’s complete with chicken and roasted vegetables. Serve with cilantro-lime rice for a nice gluten-free dinner.

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Ingredients

  

• 2 portobello mushrooms sliced
• 2 zucchini quartered and sliced lengthwise
• ½ lb. Chicken breast cut into small pieces
• Sprinkle of shish kabob seasoning or your favorite chicken seasoning
• Drizzle of soy sauce about 2 Tbsp.
• Sprinkle of salt and pepper
• Drizzle of olive oil
• Squeeze of lime

Instructions

 

• Preheat oven to 400 F.
• Place all ingredients on sheet pan like pictured below. Separate them to control their cooking easier. Drizzle over a little olive oil. Season each with a tiny amount of salt, pepper, and splash of soy sauce. Season the chicken with your favorite seasoning. Toss them briefly.
• Place in the oven for 15-20 minutes or until chicken is cooked through and no longer pink inside.
• Before serving, squeeze fresh lime over the chicken.
• Serve with rice, pita and hummus if desired. Highly recommend serving with this salad Salad Shirazi