healthy

Tomato Bruschetta Chicken

/ Jodi / 54 Comments
Tomato watercolor 5x7 arches 140lb rough DS Pyrrol Scarlett Hanssa Yello Green Gold Sap Green

Tomato watercolor 5×7 arches 140lb rough DS Pyrrol Scarlett Hanssa Yello Green Gold Sap Green

Oh fresh, sweet, vine-ripened ruby red tomato…
How I love you from my head to-ma-toes!

It is tomato time of year around here, and there is nothing finer than a fresh-picked tomato right from the vine to the dinner table.

For today’s #WorldWatercolorMonth painting, I give you …. the Tomato…. in Daniel Smith Pyrrol Scarlett, Hansa Yellow, Green Gold, and Sap Green.

And to celebrate, here is a recipe for what we had for dinner the other evening – Brushetta Chicken.  A plump grilled chicken breast smothered with fresh mozzarella cheese and topped with sweet, juicy tomatoes, basil, and garlic.

Oh the yumminess!

And even better – oh the easiness!

Hope you’ll give this winner winner chicken dinner a try.  We had it with some brown rice and quinoa and a fresh spinach salad.  How will you serve yours?

Bruschetta Chicken

Bruschetta Chicken

Bruschetta Chicken

Ingredients:

  • 4 Boneless, Skinless Chicken Breasts seasoned with garlic herb seasoning and salt
  • 1 large ripe red tomato
  • 1 large ripe yellow tomato or 1 cup yellow cherry tomatoes
  • 1/4 cup chopped fresh basil
  • 1 large garlic clove minced
  • 1 tsp salt
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 4 slices fresh mozarella cheese, optional

Directions:

Prepare Bruschetta by chopping tomatoes and combining with chopped basil, minced garlic, salt, olive oil and vinegar.  Let sit and flavors mingle while you grill chicken breasts.

Top grilled chicken breasts with slices of mozzarella cheese, if desired, for last few minutes on grill and let melt.

To serve, top grilled chicken breast with large spoonful of fresh bruschetta and enjoy!

Cheers & Hugs,
Jodi

 

Avocado Watercolor & Guacamole Burgers

/ Jodi / 52 Comments
Avocado Watercolor - 5x7 Arches 140lb Rough - Ansa Yellow, Green-Gold, Panes Gray, Burnt Umber

Avocado Watercolor – 5×7 Arches 140lb Rough – Ansa Yellow, Green-Gold, Panes Gray, Burnt Umber

I love avocados!  When they are at their peak of ripeness, there is nothing more amazing with just a sprinkle of salt.

Avocado is great smeared on whole grain toast for breakfast and topped with a fried egg.  It is wonderful for lunch cut up into a fresh green salad.  It makes an amazing dip for tortilla chips.  And it is a fabulous addition to a juicy, grilled burger for a great summertime supper sandwich!

Avocado Burger

Yesterday, I made a batch of fresh guacamole from some avocados I had that were right at their peak of ripeness and decided to use it as a topping to some fresh grilled burgers for a hot summer Sunday supper.  We enjoyed the burgers with some fresh sweet corn on the cob and a tossed green salad.  It was the perfect meal to end a warm, relaxing weekend.

guacamole

If the green color makes you nervous, let me tell you I have never had anyone try my guacamole that didn’t end up loving it – even the skeptics.  Hope you’ll give it a try.  Not only is it yummy, it is quite healthy!  Avocados have more potassium than bananas, are loaded with heart-healthy monounsaturated fatty acids, and are packed with fiber.  Adding garlic, onions, tomatoes, cilantro, and lime juice, make it even better!

Guacamole Burgers

Ingredients:Avocado Burger

Directions:

Prepare guacamole and set aside (covered tightly with plastic wrap to avoid air that will brown the avocados).

Mix ground beef and onion soup mix until well combined.  Form mixture into 6 large hamburger patties.  Grill burgers to medium-well (or your desired doneness).   Top with a slice of white American cheese, and allow to melt.

To assemble, place burger on bun, top with guacamole and sliced tomato.

Enjoy!

Cheers & Hugs,
Jodi

Best-Ever Asian Chicken Lettuce Wraps & Lettuce Art

/ Jodi / 44 Comments

Asian Chicken Lettuce Wraps

Last week, I made these YUMMMMMMMMMY Chicken Lettuce Wraps.   They are so delicious filled with fresh vegetables and chicken coated in a sauce with a little kick and a peanuty hint.  Wrapping them in crunchy lettuce just makes everything SING together.

Asian Chicken Lettuce Wraps 2

I am sure this recipe can be adapted with changes to any veggies you like and making the sauce as spicy or sweet as you like.  However you do it, I believe you are going to really enjoy these.   They are nice for a light summer supper and elegant enough to serve to guests.

And since it is July and #WorldWatercolorMonth, I thought I’d try painting some lettuce from my garden to share with this recipe.

lettuce watercolor

Watercolor Lettuce Leaf -140# Arches Hot Press – Lemon Yellow, Green Gold, Sap Green, Burnt Umber

Here’s the recipe.  Enjoy!

Asian Chicken Lettuce Wraps*

Ingredients:Asian Chicken Lettuce Wraps

1 head romaine, butter, bib, or iceberg lettuce to get approximately 8 large leaves (whatever kind you like best)

 Filling:

  • 2 Tbsp olive oil
  • 1 1/2 lbs chicken breast, diced
  • 1/2 cup sweet or green onion, diced
  • 1/2 cup diced red bell peppers
  • 1/2 cup matchstick carrots
  • 1/2 cup diced celery
  • 1 cup diced fresh pineapple

Sauce:

  • 4 Tbsp hoisin sauce
  • 2 Tbsp soy sauce
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp brown sugar
  • 1 Tbsp chili garlic paste
  • 1/4 tsp ground ginger
  • 3 garlic cloves, minced
  • 1/4 tsp black pepper
  • 1 tsp dry basil
  • 1 tsp cornstarch
  • 1/4 cup water
  • Add at end:
    • 1/4 cup smooth peanut butter
    • 1/4 cup peanuts

Directions:

Dice and chop all Filling ingredients.

Whisk together all Sauce ingredients in a medium bowl except peanut butter and peanuts. Set aside.

Heat olive oil in a large wok or skillet over medium high heat. Add chicken and cook just until no longer pink, about 3 mins. Add onions, peppers, carrots and celery and saute for 2 more mins. Stir in pineapple chunks and Sauce and bring to a boil.  Reduce to a simmer until thickened. Remove from heat and stir in peanut butter until smooth.   Top with peanuts.

To serve, fill lettuce leaves with desired amount of filling and enjoy!

Cheers & Hugs,
Jodi
*Slightly adapted from another amazing recipe by Jen @ CarlsbadCravings.com! 

Sauteed Brussels Sprouts with Bacon, Onion and Rosemary

/ Jodi / 37 Comments

Sauteed Brussels Sprouts with Bacon Onion and Rosemary 2

Fresh Brussels Sprouts are so divine – especially when sauteed with bacon and onions and garlic and rosemary and splashed with balsamic vinegar.

Sauteed Brussels Sprouts with Bacon Onion and Rosemary

If you are looking for a knock-out vegetable dish for a special occasion or a simple veggie side dish for Sunday supper or a weekday dinner, this recipe rocks it all around.

Sauteed Brussels Sprouts with Bacon Onion and Rosemary 1

It takes a teensy bit more time than throwing a bag of frozen corn in a pot, but it is OH SO WORTH it!

I don’t know about you, but I can’t think of anything Brussels sprouts can’t go with!

Hope you get a chance to try and enjoy this recipe.

Sauteed Brussels Sprouts with Bacon, Onion, and Rosemary

Ingredients:Sauteed Brussels Sprouts with Bacon Onion and Rosemary 2

  • 1 1/2 pounds fresh Brussels sprouts, trimmed
  • 4 slices bacon, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 5-6 green onions, chopped
  • 1 clove garlic, minced
  • 2 sprigs fresh rosemary, chopped finely
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • 2 teaspoons balsamic vinegar

Directions:

Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.

Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until just crisp, 5-6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.

Add olive oil to the pan.   Add green onion and garlic and cook, stirring often, until soft but not browned, about 4 minutes. Stir in rosemary, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through and beginning to brown, about 3-5 minutes. Add the bacon and balsamic vinegar.  Stir an additional minute.  Pour into serving dish and enjoy!

*adapted from this recipe at Eating Well

Cheers & Hugs,
Jodi

Nick’s Chopped Chicken & Veggie Wraps

/ Jodi / 45 Comments

Nicks Chopped Chicken and Veggie Wraps 3

This past Sunday, my son Nick took over the kitchen for dinner and made us his amazing Chopped Chicken & Veggie Wraps.

Nicks Chopped Chicken and Veggie Wraps

Nick likes anything chicken and anything that can be wrapped up in a tortilla and eaten by hand.

This recipe requires a bit of chopping ahead of time, but throws together quick and easy and tastes so delish!

Nicks Chopped Chicken and Veggie Wraps 1

Starting with marinated grilled skinless, boneless chicken breasts and adding your favorite veggies makes for a healthy, quick, and oh so yummy dinner or lunch or anything in between!

Nicks Chopped Chicken and Veggie Wraps 2

The secret is in the double chopping.  Once you pile all the chopped ingredients together, you chop again.

Nicks Chopped Chicken and Veggie Wraps 4

And the thing that really kicks this wrap up for me is the Peach Mango Salsa!  OOOOO LAA LAA!

Throw in anything you like, but here is how Nick made these for us.

Nick's Chopped Chicken & Veggie Wraps

Ingredients:Nicks Chopped Chicken and Veggie Wraps 3

  • I lbs boneless skinless chicken breasts and/or thighs
  • 1/2 bottle Wishbone Italian Dressing (or your favorite marinade)
  • 1/2 lb bacon, crisped and chopped (option – but oh so yummy!)
  • Lettuce, chopped
  • 1 tomato, chopped
  • 1/2 seedless English cucumber
  • 1/2 chopped sweet red pepper
  • 4 green onions, chopped
  • 1/4 cup chopped hamburger dill pickles
  • 1/4 cup chopped pickled jalapeno slices
  • 1/4 cup chopped marinated artichoke hearts (or banana peppers)
  • 1/4 cup shredded cheddar cheese (or your favorite)
  • 1/3 cup Herr’s Peach Mango Salsa
  • 4-6 Large Burrito-Sized Flour Tortillas

Directions:

Marinade chicken in Italian salad dressing for approximately 24 hours in Ziploc bag in refrigerator.  When ready to eat, grill chicken and chop.  Chop all veggies and ingredients you plan to use.

To assemble, heat flour tortilla in microwave for 20 seconds to make more pliable for wrapping and prevent cracking.  Heat George Foreman Grill or Grill Pan.

Place all ingredients together for each wrap, top with a heaping spoon of salsa, and re-chop all together.  Mound in center of warmed tortilla and wrap tightly.

Place on grill to heat, crisp, and seal.

Hope you enjoy!

Cheers & Hugs,
Jodi

Jodi’s Mediterranean Crockpot Chicken

/ Jodi / 45 Comments

Jodis Meditteranean Crockpot Chicken 1

I love chicken, and I love easy crockpot recipes – especially for days you know you are going to be busy, but want a nice, healthy meal at the end of the day.

Crockpot recipes are often thought more about in the winter and often with heavier, creamier sauces, but I love how light and healthy this recipe turned out that was born out of simply searching the pantry one morning last week for what to throw together.

Jodis Meditteranean Crockpot Chicken

I daresay this is good enough for company, yet simple enough for any ole’ weeknight dinner.

Best of all, you can throw it together in about 10 minutes in the morning and forget about it until dinnertime.

Hope you give it a try and enjoy!

Jodi's Mediterranean Crockpot Chicken

Ingredients:Jodis Meditteranean Crockpot Chicken 1

  • 6 frozen chicken breasts (or your favorite cuts – thighs, legs, whole cut up parts)
  • 1 12 oz. jar Marinated & Quartered Artichoke Hearts ( I used DeLallo)
  • 1 12 oz. jar Sweet Roasted Red Peppers (I used Mancini)
  • 3 oz. (1/4 cup) Capers (I used Roland Capers in Sherry Vinegar)
  • 4 cloves garlic, minced
  • 1 Tbsp Italian Seasoning (oregano, basil, parsley, thyme blend)
  • 1/2 cup white wine (I used a bottle of Sauvignon Blanc that was open, but any kind would do, or you could substitute chicken broth)

Directions:

Layer all ingredients in crockpot in order listed above.  Cook on low for 6-8 hours.  Serve alone or over pasta, rice or with a side of new boiled potatoes. Garnish with some fresh basil leaves minced and freshly grated Parmesan cheese.

Easy – Right?!

Delicious?  You’re going to love it!

Cheers & Hugs,
Jodi

Healthy Egg & Avocado Breakfast Sandwich

/ Jodi / 51 Comments

Breakfast Sandwich Egg tomato avacado

I didn’t used to be a big fan of breakfast, but I am beginning to enjoy it more and more.

One of my favorite new hot, healthy, protein and vitamin-rich go-to’s is this yummy breakfast sandwich.

Breakfast Sandwich Egg tomato avacado 2

A protein-rich fried egg topped with fresh and juicy, red-ripe Campari tomatoes and slices of nutrient-dense avocado sandwiched between a whole wheat English muffin is just the way to start my day.

When I don’t have ripe avocados, I love to use a slice of smoked gouda cheese or some crispy bacon.  Not nearly as healthy, but oh so yummy!

I’m already looking forward to my next breakfast!  How about you?

Healthy Egg and Avocado Breakfast Sandwich

Ingredients:Breakfast Sandwich Egg tomato avacado

  • I large egg
  • 1 Campari tomato
  • 1/2 avocado
  • 1 whole wheat English muffin
  • butter, salt & pepper to taste

While English muffin is toasting, fry egg to your liking – sunny side up, over easy, over hard (my personal preference).  Add salt and pepper to taste.  Place egg on lightly buttered toasted English muffin, top with slices of tomato and avocado.  Smoosh together, cut in half, and ENJOY!

Remember what we were always told as children….
Breakfast is the most important meal of the day, so here’s to breakfast!

Cheers & Hugs,
Jodi

Homemade & Healthy Blackberry Banana Oat Bars

/ Jodi / 56 Comments

Blackberry Banana Oat Bars

Are you looking for a really yummy treat to give to your sweet for Valentine’s Day that is not only super delish, but also healthy?

These amazing blackberry banana oat bars have NO sugar and NO flour!  How about that?

blackberry banana oat bar

They are packed full of wholesome, nutrient rich fruits and superfood ingredients, while tricking your brain and tummy into thinking you are eating something decadent.

Give them a try!  Heart healthy, hearty, and from the heart for your sweetheart!

Blackberry Banana Oat Bars

  • Servings: 12 squares
  • Print

(adapted from recipe found here)Blackberry Banana Oat Bars

Ingredients:

Blackberry Chia Jam Filling:

2 cups fresh (or frozen) blackberries
2 1/2 Tbsp. honey (local if possible)
1 tsp vanilla extract
1 tsp fresh lemon juice
2 Tbsp chia seeds
1/4 tsp ground cinnamon
1/8 tsp freshly ground nutmeg

Banana Oat Crust:

2 ripe bananas
2 cups oats
1 tsp baking powder
1/4 tsp cinnamon
1/8 tsp freshly ground nutmeg
1/4 cup honey
1 tsp vanilla extract

Directions:
To make the jam fruit filling, add blackberries and honey to a saucepan and boil over medium heat for about 10 minutes until fruit is mostly broken down and has released a lot of juice.  Add the other ingredients and boil for another 5 minutes until it thickens.   Allow to cool.

Next, make the crust. Blend up 1 cup of the oats into a fine powder (I used the Ninja).   Stir all ingredients together.

Spray an 8×8 baking stone or dish with Pam and then line with parchment paper.  Spread 2/3 of the oat crust mixture on the bottom of the pan. Spread jam fruit filling mixture evenly over crust. Use the rest of the oats to sprinkle over the top.

Bake at 375 degrees F for 30 minutes until the oats are golden brown.

Cheers & Hugs,
Jodi

Goji Berry Energy Bars – A Super Food Snack

/ Jodi / 21 Comments

Goji Berry Energy Bars 3

So this is pretty out of character for this cookie-baking, haluski and halupki making – lover of all comfort foods – but it IS the new year –

and we ALL seem to go off on little kicks….

Well, my son, Nick has been making healthy breakfast smoothies lately, so we bought him a Super Food Smoothie cookbook to go with his new Ninja for Christmas, and we’ve been discussing super foods.

We decided to try some new things like Goji Berries and Chia Seeds, and Cacao Nibs and Maqui Berry Powder.

I’m not really big on drinking my breakfast.

I like something I can sink my teeth into.

So I found and tweaked a recipe for these healthy, tasty, energy bars that make a great breakfast or mid-morning or mid-afternoon pick-me-up snack.

Goji Berry Energy Bars 2

I love all the ingredients in them – almonds and walnuts and sunflower seeds with a bit of sweetness from the cacao and goji berries and dates.

Goji Berry Energy Bars

Who says healthy and good for you can’t be tasty and comforting!?

Give them a try.  Throw them in a ziploc in the freezer and grab when on the go!  Let me know what you think about them if you try.   And keep in mind, this recipe can be tweaked and improvised in many ways.  Change up the nuts or berries.  Use local honey instead of agave, whole wheat or coconut flour, raisins instead of dates.  The possibilities are endless.  Just like the taste!

Goji Berry Energy Bars a Super Food Snack

Ingredients:Goji Berry Energy Bars 3

  • 1 cup walnuts
  • 1 cup almonds
  • 1 cup pumpkin seeds
  • 12 dates
  • ½ teaspoon sea salt
  • 1 teaspoon vanilla
  • 2 Tablespoons almond flour
  • ½ cup agave
  • ½ cups cocoa nibs
  • 1 cup goji berries

Directions:

Preheat oven to 350 F.  Grind walnuts, almonds and pumpkin seeds in a food processor or Ninja or blender. Add the dates and pulse, making sure not to pulverize, but leaving some texture.

Pour into a mixing bowl, and add the rest of the ingredients.  Mix well.

Spread into an 8×8 baking dish, and bake for 20 minutes.

Cut into squares, and serve.  Freeze in Ziploc bag to maintain freshness and have on hand for snacks on the go.

Cheers & Hugs,

Jodi

Bear hugs are the best

/ Jodi / 44 Comments

bear hugs

Don’t you just love a “good” hug?!

A hug where the other person grabs and squeezes and embraces and holds on tight?

I always try to make it my thing to be the last to let go; and it is funny how sometimes I get into holding on battles with some of my friends and family who take me up on the challenge, and we keep hanging on and laughing and squeezing and hugging.

It’s just the best!

Did you know the average length of a hug between two people is three seconds?

But researchers have discovered when a hug lasts 20 seconds, there is a therapeutic effect on the body and mind.*

The reason is that a sincere hug produces a hormone called oxytocin, also known as the “love hormone.”  Oxytocin has a calming effect on the body and mind and can help us relax, feel safe and calm our fears and anxiety.

The best part is… this wonderful gift (a simple hug) can be offered free of charge every time we have a person in our arms.

Isn’t that empowering?

Doesn’t it give you hope in kindness and love and goodness and grace in our world (especially amidst crazy things happening like the awful Paris attacks yesterday) that you have something you can give at any given time to any person you choose right now that can make them feel better?

Not only are hugs a great gift, we all NEED them.  It has been said:

“We need 4 hugs a day for survival,

8 hugs a day for maintenance,

and 12 hugs a day for growth.”

So we better get busy!

Give somebody a bear hug today.

Cheers & Hugs,
Jodi

*Psychology Today