fresh recipes

Fresh Recipes | Teriyaki Chicken Quinoa Bowls

I got back from NYC late last night and have to head to Charlottesville today for my bimonthly chiropractic visit, but I promise the full details of my trip will be up ASAP!

In the meantime, I wanted to share a recipe I threw together last week with the remnants of my CSA box and frozen chicken thighs: teriyaki chicken quinoa bowls.

Fresh Recipes | Teriyaki Chicken Quinoa Bowls

These are so easy! Especially since I used Trader Joe’s Island Soyaki Sauce, one of my favs when I don’t feel like taking the time to make my own teriyaki sauce. All I did was let the chicken thighs marinate in the sauce for about an hour while I prepped the other ingredients.

Fresh Recipes | Teriyaki Chicken Quinoa Bowls

I’m going through quinoa like crazy these days, making big batches and then placing the leftovers in the fridge for use later that day/week. For veggies, I used what I had to: zucchini, cabbage, and garlic scrapes, a tasty new discovery in last week’s CSA!

Fresh Recipes | Teriyaki Chicken Quinoa Bowls

Teriyaki Chicken Quinoa Bowls

Serves 4

Print Recipe!

Ingredients:

4 chicken thighs, chopped

1 cup Trader Joe’s Island Soyaki Sauce

1/2 cup quinoa

1 cup water

 

1 zucchini, sliced

2 cloves garlic, chopped

1/2 cup cabbage, shredded

1/4 cup garlic scrapes, chopped

olive oil

salt

pepper

Steps:

Place chicken and soyaki sauce in a plastic bag. Place in fridge to marinate for at least one hour.

Combine quinoa with the water in a small pot. Bring to a boil then reduce to a simmer, cover, and continue to cook until done, about 15 minutes.

Heat a frying pan over medium heat. Add chicken and cook until done, about 5-10 minutes per side.

Meanwhile, heat olive oil in a small pan over medium heat. Add zucchini and cook until almost done, about 5-7 minutes. Season with salt and pepper. Stir in garlic and let cook for another 1-2 minutes. Finally, stir in cabbage and garlic scrapes and cook until just wilted, about 1 minute.

Combine quinoa, chicken, and veggies in a large bowl and toss to mix.

Serve immediately and enjoy!

Time: 30 minutes (at least 1 hour marinade time)

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Fresh Recipes | Chocolate Quinoa Oatmeal

I am usually a smoothie girl through and through when it comes to breakfast, but this oatmeal may just make me change it up every once and awhile–it was so good!

I actually found the inspiration for this recipe while browsing the smoothie powder company Aloha’s website (love their vanilla protein blend!) and was super intrigued by the chocolate quinoa combination.

Fresh Recipes | Chocolate Quinoa Oatmeal

And then, with the added dates and cinnamon and maple syrup…it was a seriously indulgent tasting breakfast–without being so at all!

Fresh Recipes | Chocolate Quinoa Oatmeal

Chocolate Quinoa Oatmeal

Serves One

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Ingredients:

1/3 cup quinoa

1/3 cup water

2/3 cup vanilla almond milk

1 teaspoon cinnamon

5 dates, chopped

1 tablespoon raw cacao powder

1 tablespoon maple syrup

1/4 cup almonds, chopped, for topping

Steps:

Combine quinoa with water, almond milk, and cinnamon. Bring to a boil and then reduce to a simmer and cover for about 15 minutes.

While the quinoa is simmering, stir in the chopped dates, cacao powder, and maple syrup.

Once the quinoa is cooked, remove from stove and pour in a bowl.

Top with chopped almonds and enjoy!

Time: 20 minutes

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Fresh Recipes | Peach Lime Smoothie

Happy Monday, friends!

Jeff was out of town at a conference most of last week, so I had a great week of healthy cooking and recipe creation for pretty much every meal. It probably helps that our CSA started up again this month, and I’m in over my head in veggies. Salads are a must with every meal!

Fresh Recipes | Peach Lime Smoothie

This smoothie recipe is actually adapted from Barre3. I’m currently participating in the June Barre3 Anywhere Challenge and although my workouts have been pretty consistent for the first three weeks of the challenge, my eating has been a bit all over the the place. Traveling certainly didn’t help, but with Jeff gone, I figured it was my week to really jump on board with the healthy eating side of things.

Fresh Recipes | Peach Lime Smoothie

However, I must say I was pretty skeptical about adding avocado to a smoothie. Now, I love me some avocado–but blended in a fruit smoothie? I was pretty sure that was going to be gag worthy. But, of course, I was completely wrong. I couldn’t taste it all all!

Even better, it added a creamy, almost milkshake-like consistency to the smoothie while also adding healthy and filling fats, turning this snack into a full on meal. I am definitely going to have to try this addition more often!

Fresh Recipes | Peach Lime Smoothie

Peach Lime Smoothie

Serves One

Print recipe!

Ingredients:

1 peach, pitted

1/2 avocado, peeled and pitted

1.5 tablespoons coconut, shredded

1 tablespoon flaxseed

1 tablespoon chia seeds

1/2 tablespoon honey

1/2 lime, juiced

1 cup coconut water

1 cup coconut milk

Steps:

Place all ingredients in a blender and pulse until combined.

Enjoy!

Time: 5 minutes

*Adapted from Barre3

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Fresh Recipes, raw dessert, Vegan Coconut Strawberry Cheesecake, guilt free dessert, healthy dessert, vegan cheesecake, vegan dessert,  lauren conrad

Happy Monday, friends!

How was your weekend??

When I saw this recipe from the gals over at Lauren Conrad’s blog (a must follow if you don’t already), I knew I had to replicate it. I’ve been really into vegan + coconut anything, plus the chance to make a healthy, essentially guilt free dessert to indulge in was a no brainer.

Fresh Recipes, raw dessert, Vegan Coconut Strawberry Cheesecake, guilt free dessert, healthy dessert, vegan cheesecake, vegan dessert,  lauren conrad

I actually made the “cheesecake” for an Easter celebration way back in April, but it would be a great lazy summer day dessert as well because the texture is actually a bit more like ice cream cake than actual creamy cheesecake.

The filling, a combo of cashews, coconut milk, maple syrup, lemon juice, and banana, melts pretty quickly so its best eaten straight out of the freezer/fridge and topped with fresh strawberries.

Fresh Recipes, raw dessert, Vegan Coconut Strawberry Cheesecake, guilt free dessert, healthy dessert, vegan cheesecake, vegan dessert,  lauren conrad

The crust is a mixture of almonds and dates, another obsession of mine these days. I had to double the crust recipe to fit in my spring form pan, but all it took was a few more pulses in the food processor, so no big deal.

Fresh Recipes, raw dessert, Vegan Coconut Strawberry Cheesecake, guilt free dessert, healthy dessert, vegan cheesecake, vegan dessert,  lauren conrad

Next time, I want to add a layer of dark chocolate over the crust, for a little added decadence. But it is amazing as is!

Find the recipe here.

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Fresh Recipes | Smoothie Update

Hump day!

If it was even possible, my morning smoothie habit got even crazier/healthier during my concussion recovery. It became a go-to source to add my even more necessary doses of omegas and healthy fats and while it does take me a little bit longer to make it every morning, I think that each ingredient is well worth the added addition.

 

Here’s what my standard morning smoothie looks like these days:

Fresh Recipes | Smoothie Update

In addition, I’ve started adding an afternoon snack smoothie into the mix. Afternoon snacking is definitely when I crave the most unhealthy food, so by adding this smoothie into the mix, it gives me an easy healthy grab and go option. Plus, it still tastes super indulgent!

Here’s what the snack smoothie looks like:

  •  Trader Joe’s full fat honey Greek yogurt
  • 1 tablespoon almond butter
  • 1/2 frozen banana
  • cacao powder (raw cocoa powder)
  • honey
  • 1/4 teaspoon vanilla

Fresh Recipes | Smoothie Update

What ingredients have you been adding into your smoothies these days?

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Fresh Recipes | Kale, Bean, & Potato Stew

Happy Monday, everyone!

I hope you had a wonderful weekend!

I’ve made pretty similar recipes to this one before, but since my recommitment to eating healthily, this soup, or variations of it, have become a weekly necessity. I love how filling the beans + potatoes combo is and, as always, that I can reheat it again and again all week to eat for lunch and know that I have something healthy to fall back on when laziness/busy-ness gets in the way of elaborate meal prep.

Fresh Recipes | Kale, Bean, & Potato Stew

Fresh Recipes | Kale, Bean, & Potato Stew

I used dried flageolet beans that I had in the pantry from Purcell Mountain Farms (a great online source of dried organic beans) and just soaked them overnight to have them on hand for the soup the next day. However, any canned white beans would also work just as well to cut about an hour of cooking time out of the recipe.

Fresh Recipes | Kale, Bean, & Potato Stew

Kale, Bean, & Potato Stew

Serves 4-6

Print recipe!

Ingredients:

1 yellow onion, chopped

2 carrots, chopped

3 red potatoes, chopped

2 cloves garlic, chopped

32 ounces vegetable broth

2 cups flageolet beans, soaked overnight (or other white bean)

1 bay leaf

1 teaspoon Italian seasoning

2 teaspoon smoked paprika

1 teaspoon granulated garlic

2 cups kale, chopped

salt, to taste

pepper, to taste

olive oil

Steps:

Heat olive oil in a cast iron pot over medium heat.

Add onions and carrots and sauté until onions are soft and aromatic and carrots are also soft, stirring often.

Add in potatoes and brown all sides, about 4-5 minutes, stirring often.

Stir in garlic and sauté for 2-3 minutes.

Pour in broth and bring soup to a boil.

Once boiling, reduce soup to a simmer. Stir in beans, bay leaf, italian seasoning, smoked paprika, and granulated garlic.

Continue to simmer, stirring occasionally, until beans are soft, about 1-2 hours, depending on age of beans.

Stir in kale just before serving and enjoy!

Time: 1.5-2.5 hours

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