Garlicky Grilled Chicken, Spicy Parsnip Fries, & Tasty Brussel Sprouts

/

This meal better be good... it nearly broke my sink. Or... well... I might have. Not sure if I threw a brussel sprout or a half a parsnip down the drain by mistake, but, my sink is no longer draining. Trying every method in the book... oye... Luckily the plumber is coming tomorrow. <insert thumbs up emoji>

Anywhooosiee.... in my current stage of experimenting with brussel sprouts... I've discovered that roasting them with balsamic drizzle, walnut or extra virgin o/o, a little honey drizzle, and salt is my favorite way to enjoy them. That being said, I must admit that the standout in this dinner was the parsnips and the dipping sauce for the sprouts- super tasty.

You all know I'm horrible at measuring when I cook... especially when I'm testing something new (and this was new)... but it went a little something like this:

- Tsp Organic Mayo
- Tbs Organic Shredded Coconut
- Tbs Walnut Oil (can use evoo)
- Tbs Organic Dijon Mustard
- Tbs Organic Honey
- Salt to taste

Mix it all up and taste it... then adjust ingredients, as needed. (Ah, and I'm aware the color is ugly - it tasted delish though!)

IMG_6008.JPG

For the sink killers.... I mean... parsnips and brussel sprouts.  Preheat oven to 375F.

Two separate recipes:

Parsnips:
- Chop up parsnips into french-fry-like pieces
- Toss with evoo, cayenne pepper, salt, crushed red pepper, and turmeric (super spice! I take a turmeric capsule on the daily for brain health - fact.)

Brussels:
- Cut into halves and quarters
- Toss with walnut or evvo, salt, drizzle of honey, generous drizzle of balsamic

Bake both for about 15 minutes or so then toss them around to brown the other sides for another 10-15 give or take

IMG_6009.jpg

For the grilled chicken... my usual marinade recipe that my mom taught me a million years ago... in case you need a refresher (it goes on EVERYTHING):

- EVOO
- 1-2 cloves of Garlic chopped small
- Crushed red pepper
- Lemon juice
- Salt/Pepper
all to taste....

Throw on a grill or grill pan until cooked through on both sides. Try not to cut into it! Let it rest for another 3-5 minutes before cutting into it. Keeps it juicy.

Plate and serve. This meal packs a MASSIVE amount of health. Here's the breakdown:

Parsnips: Folate, Potassium, Vitamins C & E
Organic Chicken: Protein, B3, B6, Selenium
Brussell Sprouts: (pretty much high in everything good) buttt especially K, C, A, folate, manganese
Extra Virgin Olive Oil: Monounsaturated fats, Vitamin E
Turmeric: Manganese, Iron, B6 (antioxidant & anti-inflammatory)
Cayenne: Vitamins A, E, & B6

Seriously when I say that parsnips taste like french fries. For real, they do.
Have an awesome week, friends! xo

Baked Chicken Fingers & "Fries"

/

Who doesn't like chicken fingers with honey mustard dipping sauce? Classic pub food bringing flavor and happiness to bars since 1971 (just an educated guess, but, I think I'm close to right after a couple google searches).

As previously mentioned... I've been so bored with chicken lately unless it's covered in panko and/or buffalo sauce. Tonight, I decided to take a break from buffalo and give you the classic chicken finger sans fried fats and grease. Sound good? Ok good.

This meal is EASY and QUICK to prepare and I think we all need that desperately this time of year.  And so, I bring you comfort food turned healthy.

Need: Organic Chicken Tenderloins, Panko, Potatoes, 1 egg, Mustard, Organic Mayo, Honey, tbs or so of Herbs de Provence, 1/2 tsp or so of cayenne pepper, salt, rosemary, extra virgin o/o, and asparagus. (measurements listed serve 1 and I don't actually measure - just eyeball - but they are about right :)

First, cut up the potatoes into bite-size cubes, toss with extra virgin o/o, salt, and rosemary and throw in a 425 degree oven.

Second, toss together some panko/herbs de provence/cayenne/salt and set aside. Then, whisk up the egg and dip the chicken tenderloins in it and then in the panko mixture.

Take your time so that the potatoes have about 5-10 minutes to themselves in the oven.  Then...third, flip around the potatoes on the pan and add the chicken and asparagus (tossed with evoo & salt) in the oven for another 15 minutes.

Fourth, Mix up two parts mustard, 1 part mayo, 1 part honey & a pinch of salt to make the honey mustard.

Plate & serve, my friends... plate & servvveeee.

Here's how this meal stacks up besides its overall yumminess (feel free to eat this with organic ketchup in addition or in place of honey mustard - it works!):

Asparagus: Vitamins K, A, B1 & C, folate and has anti-oxidant & anti-inflammatory properties
Organic Chicken: Protein, B3, B6, Selenium
Potatoes: C, B6, Potassium,Tryptophan, Fiber

Make it a GREAT Wednesday! Two weeks 'til Christmas fa la la la la!!!!

Honey Mustard Chicken

/

Chicken has really been boring the life out of me lately... I find myself eating more shrimp, fish, and other forms of protein. But, at the end of the day, organic chicken is easy and a great source of protein. Last night, I decided to wing it and put together a sauce that I thought might work - and did!

For the chicken, need:

- 1 Tbs or so of Organic Mayo

- 2 Tbs or so of Whole Grain Mustard

- 1 tbs or so of Honey

How?

- Just mix together in a bowl

- Cover the organic chicken tenderloins with the sauce and put on a parchment-lined baking sheet

What about the asparagus, parsnips, & carrots?

Asparagus: Drizzle with extra virgin and season with salt/pepper

Carrots/Parsnips: Toss with extra virgin and season with salt/pepper & rosemary

Put in a 425 degree oven for 15-17 minutes and all of it will be done. 

Side note:  I like the carrots and parsnips a little more crunchy - so I let them stay in for another 5 while I covered the chicken and asparagus on my plate to keep them warm. You could also start cooking them first, but, I didn't have time for that last night.

The sauce came out great! I think it would be even better on wings... makes sense seeing that it IS a honey-mustard sauce.

The entire meal delivers tons of protein, cancer-fighting antioxidants, and lots of vitamins!

Here's the breakdown:
Parsnips: Folate, Potassium, Vitamins C & E
Asparagus: Vitamins K, A, B1 & C, folate and has anti-oxidant & anti-inflammatory properties
Carrots: A, K, & Fiber
Organic Chicken: Protein, B3, B6, Selenium

Happy Tuesday! xo