Pumpkin & Balsamic Glazed Chicken Salad

Since the move, we’ve been doing a lot better with eating most, if not all, of our meals in, which is definitely saving money! With that, though, I’m doing my best to make sure we’re eating any leftovers so we’re really getting the most bang for our buck.

Enter: end-of-the-week dinner time and me searching through my fridge trying to find something to make. I had some chicken, left-over quinoa/rice mixture, a little bit of kale, red grapes and about a cup of pumpkin puree left from when I made cookies the weekend before. So, I decided to attempt a pumpkin puree and balsamic-glazed chicken salad. I had no idea how it would turn out, but much to my surprise, it was delicious. Hope you try it out!

Ingredients:

• 2 Chicken Breasts
• Mixed Greens
• Chopped Kale
• Feta Cheese
• Left-Over Quinoa Mixture (or make new)
• Sun-Dried Tomatoes
• Red Grapes
• Craisins
• Chopped Red Onion
• Pumpkin Puree
• Balsamic Vinegar
• Olive Oil
• Salt, Pepper, Garlic Salt, Dried Oregano
• Pumpkin Seeds
• Honey-Roasted Slivered Almonds

Chicken: I just drizzled olive oil, salt, pepper, garlic salt and oregano on both sides of the chicken. In a separate bowl, combine about 1 tbsp. of pumpkin puree, about 1 tbsp. balsamic and 1 tsp. olive oil. Add in a pinch of salt and pepper and whisk until smooth. Cover one side of the chicken with the mixture (consistency is pretty thick – almost like a paste.)

I baked in the oven at 350* for about 15-17 minutes (depending on size of chicken). Then I broiled for a few minutes to get a little crunch/crust on the chicken.

Salad: For salad mixture, combine mixed greens, kale, feta, sun-dried tomatoes, cooked quinoa mixture, craisins, red grapes (sliced in half), onion, pumpkin seeds and almonds.

Dressing: Combine about a tsp. pumpkin puree, 1 tbsp. or so balsamic and about 2 tsps. olive oil and add salt, pepper and garlic salt into a small bowl. Whisk together until it’s a smooth, dressing-like consistency. If it’s thick, add a little more balsamic and oil.

Toss dressing with salad mixture. Add cooked chicken on top and enjoy!

 

Do you have any savory pumpkin dishes to share? I’m looking for any and all ways to eat pumpkin over the next couple months. 🙂

 

Spicy Veggie Burger with Sweet Potato Fries

I’ve made it a goal of mine to try new recipes and add more variation to my diet (too many quick-and-easy veggie stir fries were happening.)  Although it’s delicious and one of my favorite recipes, I’m ready to “cook outside the box.”  I’ve read a lot of blogs and have seen a lot of recipes in magazines for veggie burgers, but have never made them myself — No time like the present!

After a great Piloxing workout, I was starving and ready to cook! I served the veggie burgers on a bed on spinach with a side of home-made sweet potato fries. I was going to whip up some guac to add on top, but I had 2 avocados that wouldn’t ripen for more than 7 days, and today when I cut into them, mold. Epic fail! But a little spicy brown mustard and salsa did the trick 🙂

Ingredients:

• 1 Can Black Beans
• 1 Ear Fresh Corn (Kernels)
• 1/2 Red Bell Pepper
• A Few Slices of Jalapeño
• 1 Small Onion, Diced
• 2 Sweet Potatoes
• Fresh Spinach
• 2 Cloves Fresh Garlic, Minced
• 1/2 Cup Panko Bread Crumbs
• Olive Oil
• 1 tsp. Oregano
• 2 tsps. Chili Powder
• 1/2 tsp. Ground Cumin
• 1 tsp. Paprika
• 1/2 tsp. Garlic Salt
• 1/4 Cup Salsa
• 1 tbsp. Spicy Brown Mustard
• 1/8 Cup Flour

Heat olive oil in a skillet. Saute onion, garlic, jalapeños, red pepper, and corn in olive oil until softened.

Mash the black beans in a large mixing bowl. Add in sauteed veggies, Panko bread crumbs and seasonings. Combine into patties and coat with a thin layer of flour. Heat olive oil to medium-high heat then add in patties and cook ~5 minutes on either side until golden brown.

For the sweet potato fries, simply cut up the potato into sticks, toss in a bowl and drizzle olive oil, paprika, salt, pepper, garlic salt and oregano. Spread on baking sheet and bake at 450* for about 25 minutes (turning fries over about half-way through).

Hope you enjoy this recipe as much as we did!

Do you have any variations on veggie burgers that I should try?

Rustic Fall Vegetable Soup

I’ve been patiently awaiting the fall weather to arrive in DC. We had a bit of a cool-weather tease a few weeks ago, but ever since, it’s been back to the high 80s and low 90s (so over it — ready for the cool breeze to grace us!).

But that didn’t stop me from cranking up the AC and cooking up a fall favorite of mine: rustic fall vegetable soup. It’s filled with some of my favorites veggies and has a tomato-based broth (the best kind).

 

Ingredients:

• 2 Zucchini
• 1 Yellow Squash
• 1 White Onion
• 2 Sweet Potatoes, Peeled
• Half a Butternut Squash, Peeled
• 1/2 Cup Dried Orzo
• 6 Cups Chicken Broth (Or Vegetable Broth)
• 1 16 oz. Can of Diced Tomatoes
• 1 28 oz. Can of Crushed Tomatoes
• Olive Oil
• Salt, Pepper, Dried Rosemary and Dried Thyme
• 2 Cloves Fresh Garlic
• Grated Parmesan Cheese

Saute the onions and garlic in olive oil until translucent. Add the zucchini, squash, sweet potatoes and butternut squash in with the onions and garlic. Then add in the diced tomatoes, crushed tomatoes, chicken broth, orzo (I had sweet potato orzo, but regular obviously works, too) with salt, pepper, rosemary and thyme to taste. Simmer on medium heat for 30-40 minutes until flavors combine and broth thicken. Serve with some grated parm on top and toasted bread for a delicious lunch or dinner!

Oh, and I also made my favorite pumpkin chocolate chip cookies this weekend, too. Certainly smelled like fall around our place 🙂

Panko & Almond-Crusted Chicken with Italian Green Beans

It felt great to get back in the kitchen tonight and whip up a healthy, balanced dinner. After eating my fair share of take-out and restaurant food over the last several weeks, this was a nice change for sure.

Ingredients:

• Chicken Breasts or Tenders
• Panko Bread Crumbs
• Slivered Almonds
• 1 Egg
• 2 tbsps. Almond Milk
• Olive Oil
• Fresh Garlic
• Salt, Pepper, Garlic Salt
• Dried Oregano and Basil
• Fresh Green Beans
• Fresh Cauliflower

First, whisk together the egg and almond milk then dip chicken in egg wash. Combine Panko bread crumbs, almonds, salt, pepper, garlic salt, oregano and basil in a dish. Dip chicken into Panko and almond mixture and coat thoroughly. Bake at 375* for 10-12 minutes or until fully cooked.

I then whipped up a favorite family/friend recipe: Italian green beans. They’re simple and delicious and remind me of my mom and her best friend, Wendy, who would make this as a side dish for family dinners and get-togethers. Just saute green beans in olive oil, salt, pepper, fresh minced garlic, oregano and basil until softened.

I served with a side of cauliflower mash as well. Simple and delicious!

Back in Action!

Well hellooooo, everybody!

Really long time, no blog. These last six weeks or so have been insane. First, Zan and I took a trip out to Jackson Hole, WY and Yellowstone National Park for five days toward the end of August. It was incredible — amazing views, fresh air, wonderful hikes and outstanding food.

As soon as we got back, it was time to start packing up our apartments for our move-in together on September 14! I’m happy to report that we’re just about settled into our new place (a few more pictures to hang and boxes to put away), but we’re loving our new place together. Then just last weekend we headed up north in Providence, RI for his brother’s wedding. It was so wonderful to see the family and celebrate the marriage of such a beautiful couple!

Due to all of the chaos of moving and traveling, we’ve been eating out a ton and not getting our workouts in. I am someone who really likes and needs a daily routine, so I haven’t been feeling my best lately (way too much take-out, wine and lack of sleep will do that to you.)

But I am excited for my favorite month, October, to be the kick-start back into eating well and getting into a consistent workout schedule! I’m also taking this new month to set a few personal goals for myself.

1. Daily Gratitude Journal. I’ve seen a few people do this and I think it’s a great idea. Every night before I go to sleep, I will write down one thing I am most grateful for that day. It’s important to focus on the positive things in life!

2. Read More. Since we moved a little farther out into Arlington, I have added about 10-15 minutes to my daily commute. So, I want to make sure I bring reading material with me on the metro and also take more time to read in the evenings, too.

3. Pound the Pavement. I have not been running consistently all summer. Once June/July hits DC, I immediately want to be indoors and just about cry when I think of running in the humidity. Luckily, the weather is starting to cool off here and I’m excited to get back into training for some races (more on that soon!)

4. See My Friends. With all this travel and the move sucking me into a black hole of shopping and organizing (which is only fun for a little bit and then becomes overwhelming) I haven’t seen my friends in what feels like ages. I’m ready for fun and I miss you all!

Thanks for reading! Stay tuned for some new fall recipes and workouts 🙂

Grilled Asian Shrimp Salad

I’m not a frequent shrimp eater, but it sounded good last night, so I whipped up a little Asian-inspried shrimp salad. It hit the spot and left me satisfied for the rest of the night.

Salad Ingredients:

• Fresh Cooked Shrimp
• Chopped Romaine Lettuce
• Half Package of Broccoli Slaw Mix (Shredded Green and Red Cabbage)
• Cherry Tomatoes
• Green Onion
• Red Onion
• Red Bell Pepper
• Shredded Carrot
• Edamame
• Crispy Wonton Noodles

Ginger-Sesame Dressing/Marinade Ingredients:

• 1/4 Cup Olive Oil
• 3 tbps. Balsamic Vinegar
• 2 tbsps. Low-Sodium Soy Sauce
• 2 Cloves Fresh Minced Garlic
• 1/2 tsp. Fresh Minced Ginger
• 1 tbsp. Honey
• 1 tsp. Toasted Sesame Oil
• Pepper to Taste

I just whisked ingredients together and poured half of the dressing/marinade over the shrimp and let sit for about 20 minutes to soak in all the great flavor. Once marinaded, I grilled for about a minute or two on each side until there was a nice golden crust.

Add shrimp over chopped veggies, add the rest of the dressing and top with some crispy wontons for a nice crunch.

Enjoy!

New Heart Rate Monitor!

Lately, I’ve been reading a ton about heart rate monitors on the fitness blogs and Instagram accounts I follow. I remember having to wear one in my high school gym class and cursing my teacher’s name as he made me get all sweaty during first period (like, hello! do you know how long it took me to flat-iron my hair this morning?!)

My little 118 lb. self didn’t really need to worry (and didn’t really care) much about keeping my heart rate in the “fat-burning zone.” I was a little more concerned with looking cute and smelling like Victoria’s Secret ‘Love Spell’ during the rest of my school day.

Fast forward 10 years and 20 more pounds, I am eager to become more educated on how my body has changed and what I need to do to make sure I’m getting the most out of my workouts and get to my ideal weight. Enter: heart rate monitor. This Body Fit heart rate monitor comes with a chest strap (specifically designed for women) and a watch that calculates workout duration, maximum/average heart rate records, calories and fat grams burned.

I’ve only used it once, but really like it already. I was amazed to see that with just 20 minutes of interval treadmill sprints and about 25-30 minutes of lifting (the heavier, the better to keep heart rate up) that I burned 751 calories! My former self would have spent 70-80 minutes on the treadmill or elliptical at moderate speed/heart rate to burn that many calories. Amazing what a little education can do to change your outlook and fitness approach.

I look forward to incorporating more HIIT training into my routine and keeping track of my progress!

Citrus Balsamic Grilled Chicken and Peaches Salad

I adore sweetgreen. I used to get their salads once a week or so when I was at my old office building (sadly, we’ve since moved and I haven’t been in a MINUTE!) But my friend, Greg, let me take a bite of his July salad a few weeks ago, and it was ridiculous. So, I had to make my own version and share with you all.

Ingredients:

• 2 Chicken Breasts
• 2 Peaches
• Mixed Greens
• Fresh Basil
• Red Onion
• Goat Cheese
• Honey Roasted Sliced Almonds
• 1 Orange
• 1 Lemon
• Balsamic Vinegar
• Olive Oil
• Salt, Pepper & Garlic Salt

I marinated the chicken and sliced peaches in a few tbsps. of olive oil, balsamic vinegar, fresh-squeezed juice of 1/2 an orange and 1/2 a lemon, salt, pepper and garlic salt. I let sit for about 20 minutes, but doesn’t need to be that long — however much time you have! Then, place on hot grill pan and cook until peaches have caramelized and chicken is cooked through.

Combine chicken and peaches with mixed greens, chopped fresh basil, red onion, almonds and goat cheese in large bowl.  Then I dressed salad with a drizzle of olive oil, balsamic, squeeze of orange and lemon juice, salt and pepper and that was it.

It’s delicious for lunch or dinner and the best part is you’re full (but not stuffed) after eating.

Enjoy!

What are some of you favorite sweetgreen salads?

Veggies & Lentils with Spicy Tomato Sauce

It was another one of those nights where there wasn’t much left in the fridge and pantry, so I present to you a random, but delicious dinner with what I had on-hand!

Ingredients:

• 1 Zucchini
• Red Onion
• 1/2 Red Bell Pepper
• 2 Green Onions
• Green Lentils
• Crushed Tomatoes
• Olive Oil
• Salt, Pepper& Garlic Salt
• Red Pepper Flakes
• Sriracha Sauce

I just cooked lentils according to package instructions, sauteed the veggies in some olive oil, salt, pepper and garlic salt. Once softened and slightly browned, I added about 3/4 cup or so of crushed tomatoes, red pepper flakes and a few squeezes of Sriracha sauce for kick and simmered for a few more minutes so flavors combined. Easy enough! I think this would also be delicious with chicken.

Do you have any good lentil recipes? I’ve recently incorporated them into my diet and love, love, love them!

 

Mustard-Glazed Tilapia with Capers and White Wine Sauce

Zan and I were looking for a new take on tilapia. Normally we’d bake fish with a drizzle of olive oil, salt, pepper and lemon juice, but we decided to kick it up a notch with a great mustard he got from his parents as a gift (thanks, Laura and Jim!)

Ingredients:

• 3 Tilapia Filets
• 2 tbsp. Cape Cod Gourmet Tangy Horseradish and Maple Mustard
• 1 tbsp. Butter
• 1 tbsp. Olive Oil
• 1/4 Cup White Wine
• 1/2 Lemon
• 2 tsps. Capers

 

 

 

 

 

 

 

 

 

Spread about 1 tbsp. mustard on the filets and bake in the oven for about 15 minutes at 400*. In a separate sauce pan, combine the other tbsp. mustard, olive oil, butter, juice from half a lemon and white wine and bring to a rapid boil. Reduce heat, add capers and let simmer for about 5 minutes or so until sauce reduces.

We drizzled sauce over the cooked fish and served with a side of steamed veggies and couscous. Delicious!

Do you have any tilapia or white fish recipes to share?