• Healthy Chicken Tacos

    Healthy Chicken Tacos

    We love tacos around these parts. And we’re making them at least once a week. When you are busy like we are with work and kids, getting home and cooking a healthy weeknight meal could be challenging. Tacos are a great addition to our rotating dinner list because they are easy to make. They don’t require much effort or time, which is nice. Usually we go with beef tacos and I can’t remember the last time we had chicken tacos. Well, I needed to switch things with these quick healthy chicken tacos on iceberg lettuce. Chicken tenders are ideal for this recipe, which I boiled for about five minutes, shredded…

  • Red Lentil Soup

    Hello, Spring? Where are you? I love winter, but definitely don’t love winters into April. I guess soup season is still in full swing, so warm up with this Red Lentil Soup. It’s a good way to end soup season; on a high note! The spices in this recipe will take over your kitchen, in a wonderful way, and they will warm you right up. Trust me! I used Turmeric, Coriander and Cumin Seed from Spice Islands, Chipotle Chili Pepper from McCormick, Fenugreek Seeds from Frontier Co-op, Bay leaves from Private Selection and Black Mustard Seeds from Amazon. So I made this batch and my husband and I ate it fresh that evening, topped with…

  • Oatmeal Power Bowl

    Who said that oatmeal had to be served sweet all the time?? Don’t get me wrong, I love my oatmeal with brown sugar, a side of fruit, honey or nut butter. But this version is so much better for a savory breakfast, healthy lunch or dinner option. I used Coach’s Oats for this recipe and followed the directions on the package to make the oatmeal. I substituted the water with organic Chicken Broth (I had some left over from another meal and I was happy to not waste it) and seasoned it with salt, pepper and Za’atar. Then I sautéed a half of a red pepper, garbanzo beans and added…

  • Caldo de Pollo – Chicken Soup

    Looking for a flavorful, hearty and delicious bowl of soup? Then, this one is for you! I’m a sucker for Mexican spices. Any recipe with Cumin and Mexican Oregano in it is a winner in my book. Now mix these spices with a warm broth, chicken and noodles, and you’ve got yourself a delicious, comforting mix of YUM! Did I mention that this recipe shouldn’t take you more than 30 minutes to make? Oh, and if you go the shredded chicken route (read the TIP below), it should take less than 20 minutes. Will you join my Mexican spices obsession?? Start making this soup and let me know what you think.…

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