Recipes

Coconut Lime Chicken with Veggie Orzo

coconut lime chicken Coconut Lime Chicken with Veggie Orzo

Summer is the season of grilling and I am game! There is nothing better than a smokey, flavorful grilled chicken and this recipe does not disappoint. With the tangy lime, creamy coconut and fresh cilantro, you are in for a real treat.

Combined with my veggie orzo, this is one delicious dinner for less than 600 calories. You’ll find both recipes below. Enjoy!

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Spider-Web Brownies

spider brownies Spider Web Brownies

Halloween is my favorite holiday. There is something about the pure fantasy of it all that really plays into my inner child. I love the fun and creative imagination people use to celebrate this creepiest of holidays.

And of course, no celebration is complete without a few fun treats. This year, I decided to take one of the recipes from The Real Food Guide and make it a bit more spook-tacular in celebration of my favorite holiday. 

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Orange French Toast with Strawberry Sauce

orange french toast Orange French Toast with Strawberry Sauce

Nothing starts off a lazy weekend morning better than this citrus-laced, French delight. Topped with a blend of strawberry preserves and maple syrup, it is sure to please even the pickiest of eaters young and old.

Take my word for it and invest in a bottle of the Grand Marnier. The subtle back tones of orange liqueur blend nicely with the sweet tang of strawberry. And no worries, all the alcohol cooks off in the pan!

 Ingredients:
  • 3 large eggs
  • 3 3/4 teaspoons Grand Marnier
  • 1 1/2 teaspoons brown sugar
  • Pinch of salt
  • 1/2 teaspoon orange zest
  • 1 Tablespoon orange juice
  • 1/2 cup whole milk
  • 3 Tablespoons butter (for pan)
  • 12 pieces of half-inch sliced bread
For the sauce:
  • 6 Tablespoons Strawberry preserves
  • 6 Tablespoons Pure Maple Syrup

In a shallow dish, beat the eggs with a fork. Then add liqueur, brown sugar, salt, orange zext, orange juice and milk. Beat until well combined.

Place a large heavy skillet over medium heat. When heated, coat pan with 1 Tablespoon of the butter. The butter should sizzle but not burn (reduce heat if it does and clean pan out with paper towel). Gently dip bread, one slice at a time, into egg mixture until well coated, and then place into the pan. Cook in batches of 4 slices until golden brown on both sides. Transfer to wire rack and repeat with remaining slices. Reduce the heat if your bread is browning too quickly.

To make the sauce: Add ingredients to small bowl and stir to combine thoroughly. Microwave for about 20 seconds, and then stir again.

To serve: Top 2 slices of toast with a dusting of powdered sugar (if desired) and 1 Tablespoon of the strawberry sauce.

6 SERVINGS
per serving :: 250 calories for French toast / 85 calories for sauce

DOWNLOAD A PDF OF THIS RECIPE

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Ham Pizza with Dijon Sauce

ham pizza Ham Pizza with Dijon Sauce

I love pizza. And let’s be honest, homemade is always so much better than anything out of a freezer or delivered to your front door. I get the frozen whole wheat dough from Whole Foods or I use this recipe to make my own. It comes together in a snap and you’ve got dinner on the table in 20 minutes!!

I usually serve mine with a small salad or fresh fruit. Just note, the Dijon is very prominent in this recipe, so make sure you like it before you make this one. If you like a thicker crust, use the whole portion of dough and adjust the calories accordingly.

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Cranberry Energy Bars

granola bars Cranberry Energy Bars

These delectable delights first entered my life thanks to the local Great Harvest Bread. Unfortunately, my love for them grew too strong to continue paying over $3.00 per bar. That’s when I set out to perfect my own version of this healthy treat.

I spent the last few months getting the ratio of ingredients right, but after much trial and error I am happy to report that they are even better than the originals. A special thanks to all my taste-testers that have spent their summer trying out batch after batch of these.

I hope you enjoy them! Just remember to let them cool completely in the pan before you even try cutting them. Otherwise, they crumble. And no one likes a crumbly granola bar.

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