Banana Peach Breakfast Smoothie

Banana Peach Breakfast Smoothie

Breakfast is the most important meal of the day, yet I always have a hard time fitting it in on a busy work day. It’s hard enough to remember to pack breakfast on my way into work, let alone trying to plan a healthy breakfast on top of that. I’m not going to lie, I’ve had my fair share of McDonald’s breakfast sandwiches. Since I’m trying to eat healthier and get more fruits and vegetables in my diet, I’ve been opting for breakfast smoothies in the morning. This peachy banana smoothie is the perfect summer wake up call. I dare you not to enjoy this refreshing breakfast drink!

Banana Peach Breakfast Smoothie

ingredients:
2 frozen bananas, peeled then frozen
1 peach, peeled and sliced
1 container vanilla greek yogurt
dash cinnamon
dash nutmeg

Banana Peach Breakfast Smoothie

directions:

Chop the frozen banana into smaller chunks and combine in blender with other ingredients. Hint: if you have a temperamental blender, like I do, layer the ingredients, yogurt, spices, peaches, and then bananas. Blend until smooth.

If you like, add a dash of cinnamon on top.

Week 31: Sweet Chili Shrimp Pizza

Sweet Chili Shrimp Pizza

I have been called a shopaholic probably more times than I can remember, but one of the things I’m proud of is being a smart grocery store shopaholic.  I live for a deal- so when I saw these shrimp on sale, I knew I had to have them and try out a tangy recipe.  I’ve been eyeing various dynamite shrimp recipes for awhile now, but none seemed as delicious {and healthy} as this one from Skinny Taste.  The shrimp recipe is to die for alone or with a salad, but it is brought to a completely new level with the pizza crust, mozzarella cheese and scallions.  I could see myself serving this pizza as a quick appetizer for a summer party or eating it for lunch at work.  The recipe is pretty much painless and the benefits are worth it!

Sweet Chili Shrimp Pizza
ingredients:

5 tbsp light mayonnaise
3 tbsp Thai Sweet Chili Sauce
1 tsp Sriracha
1 lb large shrimp, shelled and deveined
2 tsp cornstarch
1 tsp canola oil
1 premade pizza crust
1 cup reduced fat mozzarella cheese
Cooking spray
1 scallions, chopped
bunch of basil leaves, chopped
pepper, to taste

Sweet Chili Shrimp Pizza

directions:

Preheat oven according to pizza dough instructions. In a medium bowl, combine mayonnaise, thai sweet chili sauce and sriracha; set aside.

Coat the shrimp with cornstarch. Heat a large skillet or wok on high heat; add oil. When oil is hot, add the shrimp to pan and cook tossing a few times until cooked through, about 3-4 minutes. Remove from pan and combine with the sauce coating.

Cover pizza crust with part-skim mozzarella and top with shrimp.

Spray cooking spray on a foiled lined baking sheet. Place pizza on baking sheet and bake for 8 to 11 minutes or until the crust is golden and the cheese is melted. Remove from oven, and top with fresh scallions, basil and pepper.

Sweet Chili Shrimp Pizza

Mason Jar Southwest Chopped Salad

Mason Jar Southwestern Salad

This recipe is kind of cheat, since I already provided the recipe this week- but I’m trying to inspire new ways of bringing your lunch to work.  Whenever I bring a mason jar salad to work, I get compliments.  Not only does it look good, but it also tastes good.  There’s something about the layering of different ingredients and presentation that makes you feel even better about eating healthy.

ingredients:

dressing
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt
3 Tbsp. fresh lime juice
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/4 tsp red cayenne pepper
1/8 tsp. salt

salad
2 heads of romaine lettuce
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn
5 green onions

directions:

Combine all dressing ingredients in a food processor until smooth. Taste and adjust seasonings if necessary.

Finely chop romaine, bell pepper, tomatoes, and green onions.  Begin layering ingredients, starting with the cilantro greek yogurt dressing, tomatoes, bell peppers, green onions, corn, black beans, and finally the lettuce.

Enjoy!

Serves 4 Mason Jars.

Baked Hard Boiled Eggs

Baked Hard Boiled Eggs

While I never considered myself a newbie in the kitchen, over the past seven months, I have learned so many tips and tricks that I figured I should share the wealth of knowledge I’ve accumulated- the {kitchen 101} category and tab is now born.

Pinterest is truly one of my favorite destinations on the internet- it’s the easiest place to find shortcuts you might not have otherwise learned. My personal favorite and maybe the most used trick in the kitchen is baking eggs in muffin tins. You don’t have to wait around for your water to boil and in my opinion, I think baked eggs are easier to peel than normal hard boiled eggs, but judge for yourself:

Baked Hard Boiled Eggs

ingredients:
eggs
muffin tin

Baked Hard Boiled Eggs

directions:
Preheat oven to 350 degrees. Bake eggs for 25- 30 minutes.

Once cooked, place eggs in ice water for 10 minutes to cool down.

Week 30: Southwestern Salad with Cajun Chicken

Southwestern Salad with Cajun Chicken

Nothing says summer like a take on a chicken chopped salad- there’s something about the fresh crisp corn and the hearty black beans, that makes me crave a back yard BBQ. I’ve had this recipe pinned for quite awhile on Pinterest, so there’s no better time than the present to try it out. Recently, I’ve been looking for ways to use greek yogurt and this recipe includes a delicious greek yogurt based cilantro dressing that ties the whole salad together. The original recipe omitted a meat protein, so I decided to recycle the cajun chicken recipe used here.

Southwestern Salad with Cajun Chicken

ingredients:
cajun chicken
2 chicken breasts
1 tbsp olive oil
1 tbsp butter
Red Cayenne Pepper, to taste
Blackening Seasoning, to taste
Salt and pepper, to taste

dressing
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt
3 Tbsp. fresh lime juice
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/4 tsp red cayenne pepper
1/8 tsp. salt

salad
2 heads of romaine lettuce
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn
5 green onions

Southwestern Salad with Cajun Chicken

directions:
Rinse chicken breast in cool water, and pat dry. Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate. First season chicken with salt and pepper, then sprinkle a heavy amount of blackening spice and chili powder on both sides of each chicken breast, pressing to adhere.

Preheat oven to 350 degrees F. Heat 1 tbsp of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 3 minutes. Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside. Remove chicken from the oven and thinly slice against the grain; set aside.

Combine all dressing ingredients in a food processor until smooth. Taste and adjust seasonings if necessary.

Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and stir to combine. Toss with dressing.

Southwestern Salad with Cajun Chicken