Grilled Lemon/Rosemary Chicken w/ Summer Veg & Honey-Mustard Sauce

I've been increasing my protein intake for the last couple weeks. A few reasons... one) better recovery after tough workouts and two) I'm looking to lean out a little bit more for Summer/in general.  Increasing protein will keep me full longer and also also keep my metabolism churning as it takes more energy to digest protein than it does carbs/fats. Let me be clear, this increase just means that I am making sure that there is protein in each meal. I am NOT giving up carbs or healthy fats. That would just be silly, very silly. As I've mentioned 100 times, it is extremely important to ensure your body has enough carbs and healthy fats to function properly. Balanced meals for bfast, lunch, & dinner should always be the goal.

Moving on, I've been marinating organic chicken tenderloins at the beginning of the week in marinades of choice and then cooking them up so I always have something to "go-to".  The meal I made tonight is easssyyyy, summery, and delish. 

Overnight, I marinated the chicken with rosemary from my garden, extra virgin o/o, lemon juice, salt, & crushed red pepper.  I don't have an outdoor grill so I cooked it on my grill pan, but, go ahead and make this on your outdoor grill if you have one - it is SO good that way.

For the veg, take summer squash, zucchini (can also use eggplant) dip in egg, then panko (I mixed whole wheat & white) mixed with basil, thyme, crushed red pepper, & salt. Place on a parchment lined baking sheet for 12 minutes. They come out like crispy little fry-like veggies!

I like a little honey mustard dipping sauce with this meal. So, I make it the healthy way. Just a couple squeezes of whole grain mustard, a little squeeze of organic mayo, and a little squeeze of organic honey.  Mix together and serve.

Happy Hump Day! xo

Girls Night (Part 3)

I hosted "Girls Night" on Friday. I've said it before and I'll say it again... we always have the best time at "Girls Night".  This time it was Rae, Becca, Leanda, Michelle, & Janet.  Kim had little Juliet on Wednesday so, obviously, she couldn't make it, but, she was definitely the first topic of conversation (you were there in spirit, Kim!). Catching up on all of our latest "news"  (we cover everything... no really, everything) and making future plans. Five hours go by in a flash.

I wanted to keep the menu light this time as it is Summer, after all... and, it's been super humid and muggy. 

To kick it all off - I made mojitos - everyone gets an umbrella! (mint from my deck garden, lime, simple syrup, & soda).  

I've actually never made deviled eggs, but, I  l o v e  them! I thought it would be a nice cool protein-rich treat to add to the assortment.

They were easy!  (organic egg(s) yolk, organic mayo, dry mustard, squeeze of honey, salt, pepper - all to taste). This recipe looks about right, you can swap in the honey instead of relish or even capers or pickles for a salty flavor. I just kept them classic and simple.

Tip: Fill the mixture in a gallon size bag and cut off the corner to easily fill each egg.  Then, sprinkle with paprika.

As I was preparing... I made sure to build my 'serving' table. Bring out the cheese 1-2 hours prior to guests arriving (depending on how hot your place is). Soft cheese should be soft, when served. I also picked up some fresh tulips to add some color and brightness. (The dip you see in the middle is just tabouleh & hummus mixed together - SIMPLE and SO good.)

Next, my specialty: Avocado/pesto/chickpea dip. I came upon making this one night when I was making avocado pesto pasta. The girls LOVED this. And, it is so easy, loaded with protein, fiber, antioxidants, & omega-3s! 

To make: 3 ripe avocados, juice of 2-3 lemons, 3 cloves garlic (more or less to liking), can of chickpeas, handful of basil (from my garden), salt, crushed red pepper, couple tbs of parmesan. Toss it all into the food processor and serve. YUM. 

I love this cheese board. These are three of my favorite cheeses to serve. Manchego is a harder cheese with a nice salty bite, port salut is mild and really creamy, brie is creamy awesomeness. (See how they are nice and melty)

Here is (almost) the final table. Rebecca brought the freshest bruscetta (top right) that tasted like summer.  It was delish.  I toasted up whole grain baguette to pair with the avocado pesto dip.  Fresh local strawberries pair nicely with the cheese. Fig jam is a pairing must with all three cheeses - it is really addicting - warning you now.  I also made my famous healthy panko baked buffalo nuggets.  We sat outside on the deck - threw back the mojitos, a couple bottles of a wine and caught up on life.  I think this was actually the perfect amount of food. Many times, I completely over do it - this time I made sure to balance the carb/protein ratio and I think it worked out just right.  What is your go-to appetizer?? I'd love to try some new recipes at the next Girls Night.

Hope you all have a great week and a very happy & FUN 4th! xo

Balsamic Chicken & Quinoa

I have a confession to make: Quinoa boressss the life out of me. It is so boring. Why eat quinoa when you can eat whole wheat pasta or rice? Oh, because it is one of the most protein-rich foods on the planet, has twice the fiber as most grains, tons of iron, and ya know lysine, magnesium, riboflavin... sigh, it is so freaking healthy. It is fuel. It would be wrong for me to ignore its benefits and not make it.

Tonight, I succeeded in giving it a little kick! (goat cheese cures all!)

Marinate organic chicken tenderloins or breasts in balsamic vinegar, salt, extra virgin o/o, thyme, & crushed red pepper.

Toss chicken on grill or grill pan along with asparagus that has been seasoned with extra virgin & salt.

Grill up some shallots (red onion is fine). In a separate bowl, mix together quinoa, chopped asparagus, tbs of crumbled goat cheese, grilled shallots, & salt.

Prepare on plate and enjoy that protein!  The goat cheese and grilled shallots really give the quinoa an abundance of flavor. Mixing in the asparagus gave it a nice crunch. Balsamic chicken is so easy and delish.

Happy Hump Day! xo