Easy Curry Chicken Salad

Happy Sunday everyone! I don’t know if it is the sudden heat wave or me coming off a busy month of April, but I have had zero motivation to get on here and write. I know I posted a few weeks ago that I would be sharing this recipe, and I’m sorry it has taken me so long! I am sleepy, lazy, and a total couch potato today!

I am currently sitting in my living room, sweating my butt off because my golden retriever LOVES laying on the hot turf and it is 100 degrees outside! Of course I’m that over-bearing dog mom that is panicking inside that he’s going to pass out in the heat… or worse, burn those cute little paws!! So, I’m sitting here with the door cracked open so I can hear him move around and occasionally hop in his mini pool. Barking means he is A-OK! I know some of you are laughing right now…. God bless my husband because I am going to be one high-strung mama bear when that time comes!

Is anyone else getting excessive heat already? Today is BRUTAL! I am so not ready for the 100s yet, but I guess mother nature has a different plan this year. For those of you who haven’t been to Arizona, I suggest you don’t plan a trip out any time soon!

This Easy Curry Chicken Salad was a nice change for lunch last week and lasted quite a long time in the refrigerator! I had one last little serving yesterday before we left for some Cinco de Mayo fun in the afternoon. It is super easy, and the flavors only get better as the week goes on! Plain Siggi’s yogurt gives the chicken salad a tangy flavor and provides an additional protein source that help keep you full long after your meal. I chose to add cashews to this recipe because it is one of my favorite nuts to snack on and has a creamy texture that complimented the other ingredients well. Feel free to try other nuts such as pistachios or slivered almonds in replacement of the cashews! I hope you enjoy this simple and easy summer recipe!

Easy Curry Chicken Salad

  • Servings: 6-8
  • Difficulty: medium
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Ingredients

  • 2 large chicken breasts
  • 1/2 cup red bell pepper, diced
  • 1/2 cup golden raisins
  • 1/2 cup chopped cashewes
  • 1, 5.3oz container of plain Siggi’s yogurt (can sub other plain Greek yogurt brands)
  • 1 1/2 Tbsp honey
  • handful fresh cilantro
  • pinch salt
  • curry powder
  • black pepper
  • onion powder
  • garlic powder

Directions

Pre-heat oven to 350 degrees

Bake chicken breasts for 25-30 minutes with salt and pepper to taste. Let sit for 10-15 minutes to cool before dicing into bite size pieces. Put aside in refrigerator to continue cooling.

In a large bowl, combined diced red bell pepper, cashews, and golden raisins. Once chicken has cooled for another 10-15 minutes in the refrigerator, add it to the pepper, cashew, and raisin mix. Add 1 container of plain Siggi’s yogurt (or comparable product), 1 1/2 Tbsp of honey, and seasonings. Season to taste (add as little or as much curry powder as desired).

Once well combined, fold in a handful of fresh cilantro. Cover with plastic wrap or transfer mixture into a large container with a lid. Put back into the refrigerator to cool for at least 1-2 hours before serving. The longer the mixture sits, the more the flavors will meld together. Serve in an airy pita or on top of crisp salad greens. Keeps for up to 1 week in the refrigerator!


Breakfast Banana Bread

I love a good banana bread! Actually… I don’t think I’ve ever tried a banana bread that I didn’t enjoy. I definitely know what makes banana bread delicious (in my opinion), and that is lots of banana flavor and a little bit of crunch. I also prefer my bread to not be too sweet and to have a dense, moist texture.

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Aside from my love for banana bread (and really all things banana for that matter), I think I have said many, many times how much I enjoy breakfast food. Whether it’s a hearty smoothie bowl or a big bowl of oats, breakfast is definitely my favorite meal of the day. For these reasons, I decided to try to combine the two and make a banana bread that was  not only delicious, but could serve as a quick breakfast when I don’t have a lot of time.

A few other fun facts about my food preferences that explain a few of the ingredients in this recipe….

  1. I LOVE raw nuts like walnuts, cashews, pistachios, and almonds. I eat raw nuts every day as a snack or find ways to add them to my meals. I love a good crunch and they health benefits of eating a variety of nuts aren’t too shabby either!
  2. I love a good salty/sweet combo. I always have a difficult time picking savory or sweet when it comes to breakfast. Pancakes and waffles are always so comforting on a Saturday morning, but there is also nothing like a good hearty egg sandwich oozing with smashed avocado.

With that said, this recipe turned out better than I expected. I’m so excited to share it with you and hope you give it a try! I love it with a little nut butter spread on top after warming it for a few seconds in the microwave. Store this bread for 5-7 days in the refrigerator.

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Breakfast Banana Bread

  • Servings: 6-8
  • Difficulty: medium
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Ingredients

  • 2 medium sized bananas, mashed
  • 1 whole large egg
  • 1/4 cup coconut sugar
  • 1/3 cup olive oil
  • 1/2 cup unsweetened almond milk
  • 1/4 tsp cinnamon
  • pinch of nutmeg
  • pinch salt
  • 1/4 tsp baking soda
  • 1 cup whole wheat flour
  • 3/4 cup rolled oats
  • 3/4 cup walnuts
  • 1/4 cup dried cranberries
  • granola (for garnish/on top)

Directions

Pre-heat oven to 350 degrees

In a medium size bowl, smash banana until fairly smooth. Whisk in 1 whole egg, coconut sugar, olive oil, and almond milk.

Fold in flour, oats, baking soda, and spices (nutmeg, cinnamon, and salt) until all flour is moistened. Lightly chop walnuts into smaller pieces. Stir in walnuts and cranberries.

Lightly grease a loaf pan and evenly distribute the batter. Top with granola of choice and an extra sprinkle of cinnamon. Bake for 28-30 minutes or until the center is firm and the top is golden brown. Let cool for 5-10 minutes before serving.


Super Green Walnut Pesto

Happy Thursday everyone! For me, it’s my Friday, and I am so darn excited to paint a little in our house tomorrow. We decided on… do I dare say it… a shade of gray… that will hopefully warm up some of our rooms and highlight some of our furniture and accents. I swear I do like other colors besides white and gray! (sometimes)

Two nights ago I was driving home from work and couldn’t for the life of my think of what I wanted for dinner. My mom and I were talking about pizza, and somehow pizza turned into pasta, and pasta turned into thinking of a new sauce that I could make from scratch. I decided to make pesto, but a not so traditional pesto, that I could secretly hide some extra green in it. Have a mentioned before how hard it is to get Jeff to eat vegetables?

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This pesto was BOMB. Literally, I was eating it with a spoon. Jeff liked it also, and I know it was truly enjoyable for him because he ate the leftovers the next day. Can I tell you just how much it makes my heart swoon when I come home and find leftover containers EMPTY in the kitchen sink. That is how I truly know when one of my recipes is a success!

I called this a “super green” pesto because it truly is really, really green. I don’t mean clean, green… although that is pretty appropriate as well…. but it is literally really green and bright in color. This pesto is so unbelievably easy and delicious, you can bet I will make it again ASAP.

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I hope you give this yummy little recipe a try. Don’t be afraid to play around with it or substitute different greens. Let me know if you find a substitution that you love! I’m sure others would like to know as well 🙂

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Super Green Walnut Pesto

  • Servings: approx. 1 3/4 cup total volume
  • Difficulty: easy
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Ingredients

  • ~3 cups raw greens (I used ~1 cup kale, 2 cups spinach)
  • 1/2 cup olive oil
  • 2/3 cup walnuts
  • pinch of kosher seal salt
  • pinch of back pepper
  • 3 med size garlic cloves OR 2 large garlic cloves
  • 1/3 cup water

Directions

It a food processor, pulse greens with olive oil. Once there is a little more room in the food processor, add walnuts, salt, pepper, and garlic cloves. Pulse or grind on low until garlic is fully chopped and incorporated.

Scrape down the sides of the container and add ~1/3 cup of water. Continue to pulse or blend until the pesto is the consistency you prefer. If you like it to me a little chunky, you can just stir in the water to help thin it our instead of pulsing.

Serve over grilled meats, warm pasta, or with warm bread. Enjoy!

 

 


Holiday festivities… and food!

Hi everyone! I hope y’all had a fun and relaxing weekend. Jeff and I started a serious journey towards finding out perfect home this weekend and let me tell you…. STRESSFUL. I don’t know if I ever pictured house hunting to be this stressful, but boy do I see why we have avoided it until now. With that said, yesterday I was in dire need of a little relaxation and down time.

Jeff worked through the afternoon, which gave me time to plan a nice little Memorial Day dinner for both of us. No, I didn’t pull out the grill (although I’d highly recommend it if you make the burgers!) because sitting in front of a hot grill in 100 degree weather just didn’t seem all that appealing.

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When it comes to festive foods, you know I like to keep it simple, flavorful, and fun! I had been thinking about making sliders for a while so I went with mini turkey burger sliders as our main dish and a unique, tangy “potato salad” for our side. Who doesn’t love burgers and potato salad?!

The potato salad is definitely not your traditional potato salad. I added a little roasted corn and sauteed green beans for added color and flavor. The dressing is super delicious, tangy, and easy to make. It can also be used to marinate chicken, other meats, or dress other salads/veggies! Make it ahead of time to save yourself some extra work if planning for a party or barbecue!

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For the turkey burgers, I decided to do a few sliders wrapped in romaine lettuce for myself and mini buns for Jeff. I like the added crunch of the lettuce and found this to be a great alternative to a regular bun if you tend to eat gluten-free or want to minimize your carbs for other health reasons. The burgers were flavored with green chile and shredded cheddar cheese, nut other flavor combos such as feta and basil or blue cheese and bacon would also be great to try!

I hope you give these recipes a try and maybe add them in to your next barbecue. The 4th of July is right around the corner, so planning ahead will help minimize stress and hopefully lead to a fun and relaxing party!

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Tangy Dijon Vinaigrette

  • Servings: 1
  • Difficulty: easy
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Ingredients

Yields ~1/4-1/3 c dressing depending on how careful you are with measurements!

  • 2 Tbsp olive oil
  • 1 1/2 Tbsp Dijon mustard
  • 1 Tbsp red wine vinegar
  • 1/2 tsp red pepper flake
  • pinch salt
  • pinch black pepper
  • 1/8 tsp garlic powder

Directions

Put all ingredients into a mason jar or small container with a lid. Agitate by shaking vigorously. Store in a cool area until ready to use.

Green Chile Cheddar Turkey Sliders

  • Servings: 1
  • Difficulty: easy
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Ingredients

Yields ~8-10 sliders depending on size

  • 1 lb ground lead turkey
  • 1 large egg
  • 1/2 can diced green chiles 
  • 1/3 c shredded cheddar cheese
  • 1/4 c diced yellow or white onion
  • 1/4 tsp onion powder
  • 1/2 tsp garlic powder
  • pinch black pepper
  • pinch chile powder

Directions

In a large bowl, mix all ingredients with hands or roughly with a fork. Roll and press patties about the size of a larger, thick cookie or muffin top. Place on parchment paper until ready to cook.

In a large pan (or on a grill), spray the surface to prevent sticking. Heat the pan to medium heat and place about 4-5 patties in the pan. Cook about 4-5 minutes on each side or until juices run clear and there is a golden brown color on the surface. Serve with toppings of choice.


Quinoa Chickpea Veggie Bowl

Happy Monday friends! Today I had the pleasure of having the day off and getting to spend it with hub! We had a wonderful day walking around outdoor shopping, having a tasty lunch, spending some time by the pool, and spending some time with Eddie (our pup!).IMG_6236

Since I had the day off, I postponed my usual Sunday meal prep to today. Ya’ll know I love a good quinoa bowl, so on the menu for lunch this week is my Quinoa Chickpea Veggie Bowl! I’m excited to share this recipe because it’s something I show a lot on IG, but just haven’t gotten around to writing down the recipe and posting about it!

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Jeff and I both love quinoa, and it has really become a weekly staple in our diets. We use it many different ways, and I have even found Jeff now cooking this on his own (proud moment!)! This bowl is super easy and fast to make, and you can change the veggies to whatever is in season or what you like best. For this bowl, I used carrots, zucchini, and kale as my main veggies. Typically my quinoa bowls all have kale because it holds up better than other greens such as spinach or arugula when cooked.

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I’ve mentioned before I usually leave a day to bring leftovers as my lunch, so when I prep on Sundays I prep for 4 days. If you wanted to prep for a full 5, I would increase the quinoa to 3/4 cup instead of 1/2 cup. Give this a try and let me know what you think! Have a great week everyone!

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Quinoa Chickpea Veggie Bowl

  • Servings: 4
  • Difficulty: easy-medium
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Ingredients

  • 1 can chickpeas, rinsed
  • 2 large carrots, pealed and chopped
  • 1 medium zucchini, chopped
  • 1 full head of green kale
  • 1/2 cup quinoa (cooks to ~ 1 1/2 cups)
  • 1 Tbsp olive oil
  • 1/3 cup sliced onion (I used vidalia)
  • black pepper
  • salt
  • paprika
  • chili powder
  • onion powder
  • garlic powder

Directions

Pre-heat oven to 400 degrees.

On a greased baking sheet, roast chickpeas, carrot, and zucchini with either a little olive oil or olive oil spray, paprika, chili powder, black pepper, onion powder, and garlic powder (season to your liking). Roast for 20-25 minutes or until the carrots begin to caramelize and the chickpeas turn a light golden brown.

Bring 1/2 cup of quinoa with ~1.5 cups of water to boil, then reduce heat and let simmer. You may need to add another splash of water as it’s absorbed into the quinoa. Stir every few minutes to prevent sticking.

Roughly chop the kale. In a large sauté pan, sauté onion and kale with a little garlic powder, salt, and black pepper until kale is wilted. Add a splash of water to the pan to help kale wilt.

Once veggies and chickpeas are finished roasting and the quinoa is cooked through, add all ingredients to sauté pan and toss with 1 Tbsp olive oil. If using this recipe for meal prep, allow the dish to cool for 10-15 minutes before putting it into containers and placing in the refrigerator. Can add various toppings if desired such as sriracha, salsa, avocado, or shredded cheeses.