When I saw this barbacoa beef recipe my mouth instantly started watering. There was some hesitation when I saw it was a chuck roast, but the appeal of the slow cooker and the promise that I’d be able to stuff tender shredded beef into taco shells definitely outweighed my skepticism. It did not disappoint! I’m a chuck roast convert.Read More
I’m always on the lookout for chicken marinades. It can be hard to find marinades that are free of processed condiments or added sugars. A lot of them call for brown sugar or a lot of honey for a sweet flavor. Don’t get me wrong, a sweet marinade can be a delicious treat, but when it comes to my weekly meal prep, I like to keep things pretty clean.Read More
Lately, I've been back on the yogurt train. I have this love/love relationship with yogurt. I LOVE the way greek yogurt tastes; that tang is just so right to me. I also LOVE the nutrition profile of plain yogurt....Read More
If you know me, you know I don't like carrots. A soft, mushy, cooked carrot is basically my arch nemesis. Yet, because I know of the vast health benefits of carrots and all their vitamin A & beta carotene I find myself trying over and over to find ways to eat them and maybe even mildly enjoy them. I've shredded them thin and thrown them in my salads and that's about the only way I've come across thus far that I can handle... until now.
I roast everything. I don't know why it never dawned on me to roast my carrots too, but I was inspired by a post I saw on Pinterest from Well and Full to do just that! This salad is springy & fresh, but still filling & satisfying! It's a whole bunch of roasted goodness in one bowl.
The "I Take Back the Bad Things I Said About Carrots" Bowl
For the Potatoes, Carrots & Chickpeas:
- 1/2 bag baby dutch yellow potatoes, cut into rounds
- 2 carrots, cut into rounds
- 1/2 can chickpeas, drained and rinsed
- olive oil
- dried basil
- dried oregano
- dried thyme
- salt & pepper
- garlic powder
For The Quick Pesto Dressing
- 1 tablespoon store bought or homemade pesto
- 1 tablespoon olive oil
- juice of 1/2 lemon
For the Rest of The Salad:
- 1.5 cups chopped kale
- 1/2 cup cooked brown or wild rice
- 1/4 avocado, peeled and chopped
- 3-4 oz chicken, diced
Preheat the oven to 425 degrees F. Place potato rounds and carrot rounds onto a parchment lined baking sheet in a single layer. Spray with olive oil spray or drizzle with olive oil & generously season with salt, pepper, basil, oregano, thyme, and a pinch of garlic powder. On another parchment lined baking sheet lay out the chickpeas & season the same way. Roast in the oven, flipping occasionally until potatoes are cooked and golden, carrots have crisped up into little chips, and chickpeas are golden and crisp.
For the pesto: In a small bowl whisk together pesto, oil, and lemon juice until incorporated. It should be more of a dressing consistency than a thick pesto. Season with salt and pepper if needed. Set aside.
To assemble the salad, place 1.5 cups of kale in a bowl. Pour over 1 tablespoon of the dressing and massage into the kale leaves. Top with rice, avocado, chicken, 1/3 an ounce of the carrots, 100g of potatoes, and a taplespoon or two of the chickpeas. Toss & enjoy!
It's here! I know, you've been waiting so patiently for this recipe and all that waiting has finally paid off. The protein waffle is a gift tossed down from heaven. It's fluffy on the inside, yet crisps up & holds its own on the outside. It's sweet, but packs a nutritional punch. It's decadent AND guilt free. HELLO, I'LL TAKE ONE AND ONE MORE AND MAYBE ONE MORE AFTER THAT!Read More
Sometimes what we really need is not a recipe, not a health & nutrition fact, or a wellness incentive. Instead, what we need, is some inspiration.
Today's breakfast inspiration features the freshest of fresh salsas topping scrambled eggs & veggies.Read More
I don't always have a solid plan going into dinner. I do a lot of meal planning and prepping on the weekends. I peruse the internet for new ideas, I do a whole lot of chopping, and I stand over a stove for a majority of my Saturday & Sunday to make sure there's plenty to grab during the week. It's great, but it makes cooking entire meals for dinner a little harder during the week. More often than not, we're eating leftovers or mostly leftovers with one or two fresh cooked additions. Believe me, there's nothing wrong with that, it gets the job done, it gets the people fed, but every once in a while you need a whole meal where none of the parts have been reheated.Read More
Once again, an Ambitious Kitchen recipe came to my rescue this week. I have this habit of finding a new food blog or instagram and binge scrolling through all their old posts. In my frantic scrolling last Thursday, I happened upon a ton of chicken ideas to try on my meal prep Sunday. This crockpot salsa chicken was one of them!Read More
It's Valentine's Week in my house.
Valentine's Day falls on a Tuesday this year so to ensure I get in all my Valentines Day lovin' I'm spreading the day out and approaching the week with a sort of "treat yo' self" mentality. That being said, I don't go too crazy and pig out all week either. It's all about balance.Read More