Peach Rosemary Chicken Bake

I recently had a friend inquire about clean eating and if it is doable when eating gluten & dairy free.  My answer, was definitely.  So, I went on the hunt for some recipes.  This was one I found.  I changed it a little bit from the original as the original called for chicken thighs & I used boneless, skinless chicken breasts and used a different oil compared to the origianl recipe.  I also thought of cooking this in the crockpot but wanted to try it first with the way the original recipe indicated.  So, next time I make it, I will for sure do this in the crockpot.  Give it a spin and let me know what you think!

Peach Rosemary Chicken Bake

Ingredients:

2 T. Safflower Oil
1 Small Sweet Onion, sliced thinly
 4 Sprigs Fresh Rosemary, stems removed, chopped
1 ½ t. Sea Salt
¼ t. Pepper
3 Peaches, pitted, sliced
1/3 cp. Honey (if your peaches are really ripe, use 1/4 cp.  If your peaches are not very ripe use between 1/3 & 1/2 cup.)
¾ cp. Balsamic Vinegar
2 Large boneless, skinless Chicken Breasts

Directions:

- Preheat the oven to 375 degrees.

-  In a large sauté pan, heat the safflower oil to medium/high. Add the onion, rosemary, salt and pepper, sautéing until the onion is translucent and soft, about 4-5 minutes. Add the peach slices to the pan and sauté with the onion for another 5 minutes. Add the honey and balsamic vinegar to the pan and bring to a simmer. Simmer for about 5 minutes, or until the sauce has reduced to a thick syrup. Do not reduce too long or the syrup will caramelize

- Place the chicken breasts in a lightly greased baking dish. Pour the peach/balsamic sauce over the chicken, spreading the peaches over the chicken evenly.

- Bake in preheated oven for 1 ½ hours, or until tender and cooked through.

-  Remove from oven and pour the liquid in the baking dish into a small saucepan.

-  Bring the liquid to a boil over high heat and let it boil down to a thick sauce, about 2-3 minutes.

-  Pour the sauce back over the chicken, evenly coating.

-  Serve & Enjoy.

*I served this with a sweet potato and a green bean, mushroom saute.  For the green bean recipe, click HERE.  

Snow Peas & Red Pepper Saute - 21 Day Fix Approved

I know Snow Peas are not in season right now, but I was at the store the other day trying to think what vegetable to try next.  Snow Peas caught my eye so I picked some up.  BUT once I got home, I thought now how to prepare them other than just steaming them with some lemon juice maybe.  So I saw a recipe similar to this one but didn't have all the ingredients to use that exact one (surprise, surprise!).  Instead I decided to use what I had on hand and come up with my own combination.  Here you go!  Even with my own spin, this was one of the EASIEST and tastiest veggie side dishes I have made in a while!

Snow Peas & Red Pepper Saute

*with parmesan cheese

Ingredients:
1 lb. Fresh Snow Peas, trimmed
1 1/2 lg. Red Peppers, roughly chopped
2-3 tsp. Coconut Oil
Sea Salt
Black Pepper
Parmesan Cheese (optional)

Directions:
-  Heat the coconut oil in a large saute pan over medium/medium-high heat.
-  Add the trimmed peas and roughly chopped peppers to the pan.  Saute for about 5 minutes or until the peas and peppers are tender crisp.
-  Add salt and pepper to taste and sprinkle with parmesan cheese.  Stir to combine.
-  SERVE & ENJOY!!!!

*without parmesan cheese

* When I made this I measured the peas and peppers into my green containers and for myself I used 1 1/2 green containers of peas and 1/2 container of red pepper.  So totaled 2 green, 1 spoons.
*  For my husband, I used 2 1/2 greens of peas & 1 full green for red peppers to total 3 1/2 green containers & 2 spoons.

Thanks for stopping by!  Check back again for more recipes to come!

ENJOY!



~Sarah Strubhar
Independent Team Beachbody Emerald Coach

Peach & Jalepeno Salsa

Peach season is winding down to an end here in the northeast, but I wanted to share a recipe that I found on Team Beachbody's website this summer.  It is a great one if you are looking for a way to use up any peaches and want to try something that you otherwise might not have done.  It is FANTASTIC with chicken, pork chops, a hearty white fish (cod, halibut, etc.) or just a dipping salsa as well (I have used it with all of the above!)  Hope you give it a try sometime soon!

Peach and Jalepeno Salsa

Ingredients:
2 medium Peaches, peeled & chopped
1/4 medium Red Onion, chopped
1 medium Jalepeno pepper, seeds & veins removed & chopped
1/8-1/4 tsp. Crushed Red Pepper Flakes
2 Tbsp. Fresh Lime Juice
1/4-1/2 tsp. Hot Sauce (I used Texas Pete's Original)
1-2 tbsp. Fresh Cilantro, finely chopped (this may vary depending on your preference)

Directions:
In a medium bowl combine all the above ingredients mix well and set aside! (Seriously it is that easy!)

Top the protein of your choice or use it as a side for chips and salsa.

Hope you enjoy!!

Have a great day and check back again for more recipes!

Thank you!
~Sarah Strubhar
Independent Team Beachbody Emerald Coach

Pork Carnitas - Slow Cooker Style (21 Day Fix Approved)

I LOVE finding new recipes and I LOVE finding new twists on mexican style food.  Recently I have been trying to clean out our freezer, so I have been trying to come up with different things to make so we aren't eating the same thing over and over again.  One day I was trying to think of something to do with a pork roast I had instead of the usual pulled pork sandwich or traditional pork roast and I came across this recipe.  I figured, WHY NOT!  It was tasty and easy and not to mention, didn't call for anything out of the ordinary.  Definitely a bonus when I find a recipe to try and I have all the ingredients already.

Hope you give it a try and enjoy it!

Pork Carnitas - Slow Cooker Style

Ingredients:
4 lb. Boneless Pork Loin or Roast
1 tbsp. Chili Powder
1 tbsp. Ground Cumin
1 tbsp. Oregano
1 tsp. Sea Salt
1 tsp. Black Pepper
1 tsp. Garlic Powder
2 Onions, sliced
2 Oranges (medium)
1-2 Limes (depending on size and how much you prefer the lime flavor)
Corn Tortillas OR Whole Grain Tortillas

Directions:

1.  Spray your slow cooker with olive oil cooking spray.

2.  Place the pork roast in the crockpot.

3.  Layer the oninos on the roast.

4.  Squeeze the juice from the oranges and limes over the meat and onions.  Then put the entire fruit into the crockpot.

5.  Cover and cook on low for 6-8 hours.

6.  Once cooked, remove the pork roast from the crockpot and shred.  Save the juices in the crockpot but discard the oranges and lime(s).

7.  Return the shredded pork to the crockpot and rest it in the saved juices for 15-30 minutes.

8.  In the meantime, preheat your oven broiler.  Take the pork out of the crockpot with a slotted spoon and spread evenly on a rimmed baking sheet.

9.  Broil the meat until the edges of the meat start to look crispy - about 5 minutes.

10.  Serve inside the tortillas with desired tacos fixings (i.e. romaine lettuce, black beans, cheese, tomatoes, avocado, sour cream OR greek yogurt).

21 Day Fix Container Counts for 1 serving:

1-Red (pork)
1-Green (veggies on top)
1-Yellow (2 corn tortillas)
1-Blue (cheese and or veggies)

Thanks for stopping by!  Hope you come back soon!

~Sarah Strubhar
Independent Team Beachbody Emerald Coach

Buffalo Cauliflower Bites

I saw a recipe recently for some spicy cauliflower bites and when I went to make them I realized I didn't have all the ingredients in my pantry.  So instead I figured I would wing it and come up with my own spin on the recipe and use what I had in my pantry.  I don't know what the original recipe tastes like, but I know this one is MIGHTY tasty.

I took it to a friend's house this past weekend for dinner and it was GONE and gone QUICKLY!  Which is why I don't have a picture because I forgot to take one when they were done and there was nothing left to take a picture of at the end of dinner.

I hope you enjoy this as much as everyone that ate it there did!

Buffalo Cauliflower Bites

Ingredients:
1 head of Cauliflower
Olive Oil
Sea Salt
Black Pepper
Paprika
Cumin
Chili Powder
Hot Sauce (I used Frank's Red Hot Original)

Sauce Ingredients:
Greek Yogurt
Blue Cheese crumbled up (OR Hidden Valley Ranch Packet Seasoning Mix)

Directions:
-  Preheat the oven to 400 degrees
-  Clean and seperate the cauliflower into small floret pieces.
-  Spread the florets onto a rimmed baking sheet and sprinkle the olive oil over top.  Then sprinkle the sea salt, pepper, paprika, cumin & chili powder over to your liking.  Toss to make sure all the cauliflower pieces are coated well.
-  Bake in the oven for 20-30 minutes (until the florets are tender but crispy still).
-  Once the cauliflower is roasted, remove from the oven and pour into a serving bowl.  Then top with a few shakes of the hot sauce bottle to your liking (I probably used at least a 1/2 cp. if not more).

-  While the cauliflower is cooking, in a small bowl, mix about 1 cup or more of the greek yogurt with crumbled blue cheese to your liking.  (Depending on how much you like blue cheese will depend on how much you use.  If you don't like the taste of blue cheese, you could also use a Hidden Valley Ranch packet and mix up some ranch dip or use the fresh herbs of ranch and make that as well.)

I know I will be making this again sometime soon and when I do I will be sure to take a picture!

ENJOY!!!  Thanks for stopping by!  Come back again soon for more ideas!

~Sarah Strubhar
Independent Team Beachbody Emerald Coach

Southwest Quinoa Salad

I have had this recipe on my list of "Want to Try" for what seems like forever now.  Finally decided it was time to try it out.  We were invited to a friends' house this weekend to share in some smoked beef brisket and decided to take this to share.  It's a good thing I had to share it, otherwise I would have eaten this all by myself with no troubles at all.  In fact, there was some leftover and when we got home at 10:30p.m., I decided I wanted a few more bites and it was just as delicious then as it was hours before.  Hope you enjoy this as much as I did as well as everyone who tried it at the cookout!

Southwest Quinoa Salad

Ingredients:

1 cp. Quinoa, rinsed & drained

1 tsp. Ground Cumin

2-3 ears of Corn on the Cob

15oz. can Black Beans, rinsed & drained

2 Plum Tomatoes, diced

1 med. Zucchini, diced

1/4 cp. Red Onion, finely chopped

Dressing Ingredients:

1/3 cp. Fresh Lemon Juice

1/3 cp. Extra Virgin Olive Oil

1 1/2 - 3 tbsp. Fresh Cilantro, chopped (there is such a range in the amount to use depending on your taste preference for fresh cilantro)

Sea Salt & Fresh Ground Black Pepper, to taste

Directions:

-  In a small bowl, whisk together the ingredients for the dressing and set aside.

-  In a small saucepan, bring 2 cups of water to a boil and add the quinoa & ground cumin.  Cover and reduce heat to medium low and simmer until the liquid is absorbed (about 12-15 minutes).  Remove from the heat and let stand for 5 minutes.  Uncover the cooked quinoa and fluff with a fork.  Allow the quinoa to cool for at least 10 minutes.  (I left mine cool for a while and it was at room temperature when I was ready to move forward.)

-  While waiting for the quinoa to cook and cool, bring a pan of water to a boil and place in the ears of corn.  Boil for about 5-10 minutes.  Then remove from the water and place on a pre-heated grill and grill until the corn becomes tender and lightly charred.  Removev the corn from the grill and allow to cool completely.  Once cooled, cut the kernels from the cob.

-  In a large bowl, combine the quinoa, corn kernels, black beans, diced tomatoes, diced zucchini & finely chopped red onion.  Pour the dressing over top and toss to combine.

-  Cover and refrigerate for at least 1 hour or up to 2 days prior to serving. 

-  ENJOY!!!

Thanks for stopping by and checking out my recipe.  Come back and comment if you try this and let me know what you think!

Have a great day!

~Sarah Strubhar

Independent Emerald Team Beachbody Coach

Honey Pecan Chicken - Slow Cooker Style

This week has been all about trying new recipes.  We have tried 2 new chicken recipes and 1 new steak recipe.  All of which have not disappointed.  Yesterday was a crazy busy day and I knew in order to have an easy dinner I needed a crock pot meal.  I found this recipe recently and decided it was time to give it a try.  It was sweet & salty and was a nice twist on regular chicken.  BONUS I had all the ingredients in the house (since I usually keep an assortment of nuts in the freezer).

Here you go!

Honey Pecan Chicken - Slow Cooker Style

Ingredients:

4 Boneless, Skinless Chicken Breasts (about 1 - 1 1/2 pounds)
Sea Salt & Black Pepper to taste
2 tbsp. Coconut Oil
2/3 cp. Raw/Pure Honey
1 cp. Chopped Pecans
Garlic Powder (to taste) - OR 3 cloves Garlic (minced)
1 tbsp. Italian Seasoning
Dash of Cinnamon
Handful Fresh Italian Flat Leaf Parsley (chopped - optional)

Directions:

-  Add the coconut oil to a large saute pan over medium-high heat.

-  Season the chicken breasts with the salt and pepper and add it to the saute pan.

-  Sear the chicken for 2-3 minutes per side, or until it is slightly golden brown.

-  While the chicken is searing, add the garlic, Italian Seasonings, and Cinnamon to the honey.  Stir & set aside.

-  Place the seared chicken in the slow cooker and pour the honey mixture over the top and sprinkle on the chopped pecans.  Set the slower cooker to low for 6-8 hours or on high for 4 hours.


-  Once cooked, remove the chicken from the slow cooker and cover with aluminum foil.  Let the chicken rest for 5 minute.

-  After the chicken has rested, you can either shred the chicken and add it back to the sauce OR serve the chicken breasts whole with the sauce drizzled over the top.  Finally top with a handful of fresh parsley if you wish.

- ENJOY!!!

Thank you for visiting.  Come back again soon!


~Sarah Strubhar
Independent Team Beachbody Emerald Coach