Grilled Balsamic Chicken and Veggies Skillet

I was in need of a quick throw together meal that was 75% vegetables and 25% protein; something that this recipe has plenty of. If you aren’t a fan of this specific vegetables, feel free to switch them out for something you enjoy more! There’s no such thing as a bad veggie. 

Grilled Balsamic Chicken and Veggies Skillet
Serves 4
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1½ pounds chicken breasts
  2. ¼ cup Italian salad dressing
  3. 3 tablespoons balsamic vinaigrette
  4. 1½ tablespoons honey
  5. 2 tablespoons extra virgin olive oil
  6. 1/8 teaspoon crushed red pepper flakes
  7. salt and pepper, to taste
  8. 1 pound fresh green beans, rinsed and ends chopped
  9. 1 cup grape or cherry tomatoes, halved
  10. 1½ cup carrots, thinly sliced
Instructions
  1. In a medium size mixing bowl add together Italian dressing, balsamic vinaigrette, honey and red pepper flakes. Combine well and set aside.
  2. Season chicken with salt and pepper on both sides. Then using a large skillet, add olive oil to pan over med-high heat. Bring seasoned chicken to pan, allowing to cook approximately 6 minutes on each side. Rotate sides until all sides of chicken are a golden brown and thoroughly cooked through.
  3. Next add half of the Italian dressing mix to pan, making sure that all sides of chicken have been coated. Allow to cook for 1-2 minutes before removing from pan to a plate and setting aside.
  4. Bring green beans and carrots to pan, stirring frequently and allowing to cook for about 5 minute. (While veggies are cooking – use this time to cut your chicken to whatever size preferred)
  5. Remove cooked veggies from pan and add to plate with chicken. Add the other half of Italian dressing mix back to the large pan, stirring consistently to allow it to thicken up; 1-2 minutes. Re-add the chicken, green beans, carrots and tomatoes to pan and stir well before serving.
Adapted from Cooking Classy
Adapted from Cooking Classy
fitgirlnic http://fitgirlnic.com/

Blackened Chicken Tacos with Pineapple Salsa

A new week. A new taco recipe. But instead of having tacos as a bowl again, I decided to go with these small corn street tortillas for tonight. They’re cute and so little that you can easily enjoy 2 or 3 of them to get the serving size of what a regular tortilla typically is. They also come in regular flour tortillas if corn isn’t your thang.

And get this – the pineapple salsa is so flavorful that you won’t need any additional toppings or add-ons!

Blackened Chicken Tacos with Pineapple Salsa
Yields 8
Write a review
Print
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 1 ½ lbs chicken breast, sliced thin
  2. 8 corn tortillas
Marinade
  1. ¾ teaspoon smoked paprika
  2. 1 teaspoon chili powder
  3. 1½ teaspoon ground cumin
  4. ½ teaspoon onion powder
  5. ½ teaspoon garlic powder
  6. ¾ teaspoon salt
  7. ½ teaspoon black pepper
  8. ¼ teaspoon dried oregano
  9. ¼ teaspoon cayenne pepper
  10. 1 teaspoon honey
  11. 2 tablespoons lime juice
  12. 2 tablespoons extra virgin olive oil
Pineapple Salsa
  1. 1 cup pineapple, diced
  2. 1 cup tomato, diced
  3. ¼ cup red onion, diced
  4. 2 teaspoons jalapeno, diced
  5. ½ cup cilantro, chopped
  6. 2 tablespoons lime juice
Instructions
  1. In a medium size shallow bowl, add all marinade ingredients and stir until well combined. Add chicken, making sure to cover all sides with marinade and cover. Refrigerate for 1 hour.
  2. Meantime, assemble together salsa ingredients in another medium size bowl. Combine and cover. Refrigerate until you’re ready to use.
  3. When chicken has marinated enough, add a well-greased large skillet to med-high heat. Add chicken and allow to cook for 5 minutes. Flip to other side and allow to cook again for another 5 minutes. When chicken is thoroughly cooked, remove from heat to a plate.
  4. Using a well-greased small sized skillet, heat up corn tortillas over medium heat for about 2-3 minutes per side. Remove from stove and assemble tacos, chicken first followed by salsa.
fitgirlnic http://fitgirlnic.com/

Honey Mustard Chicken and Bacon Salad


When the weather has turned hot, I just can’t seem to get enough of salads. Often I try to mix it up a little so it’s not the same ol’ and I’m trying a different combination of veggies or protein. I’ve been especially trying to get my vegetables in this week since starting this new nutrition program where dinner should be 75% veggies and 25% protein. This meal is right on target for that!

 

Honey Mustard Chicken and Bacon Salad
Serves 4
Marinated honey mustard chicken served over a bed of spring greens, veggies and bacon crumbles. A drizzle of homemade honey mustard dressing tops it off.
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 skinless, boneless chicken breasts
  2. ¼ cup crumbled cooked bacon, about 4 pieces
  3. 4 cups spring salad mix
  4. 1 cup halved cherry tomatoes
  5. ¼ cup sweet corn
  6. ¼ cup red onion, sliced
Marinade/Dressing
  1. 3 tablespoons mustard
  2. 2 tablespoons dijon mustard
  3. 2 tablespoons extra virgin olive oil
  4. 1 tablespoon apple cider vinegar
  5. 1/3 cup honey
  6. 1 teaspoon minced garlic
  7. salt and pepper, to taste
Instructions
  1. In a medium size bowl, add ingredients for the marinade/dressing. Divide half into a separate shallow dish and add chicken breasts. Cover and refrigerate for 2 hours minimum. Refridgerate the other half for your dressing.
  2. Add a drizzle of olive oil to a large size skillet over med-high heat. Add chicken; searing each side for about 3-5 minues. Repeat until chicken is a golden brown and is cooked through. Remove from pan and allow to cool momentarily. When chicken is cool enough to handle, slice into pieces and set aside.
  3. Divide 4 cups of salad into 4 bowls or plates. Add bacon, tomatoes, corn and onion. Next add your chicken and drizzle the honey mustard dressing you had set aside earlier.
fitgirlnic http://fitgirlnic.com/

Clean Eating Bento Boxes

Bento boxes are a easy and colorful way to get a variety into your lunch. They’re also great for lunches on the go, especially during the summer! I tried to make mine as clean-eating and fun as possible by adding in a mixture of protein, fruit and veggies. For this particular ‘box,’ I added in some homemade peanut butter hummus to dip in. It tastes great with both the veggies and apple slices

Clean-Eating Bento Box with Peanut Butter Hummus
Serves 4
Write a review
Print
Ingredients
  1. 4 large hard-boiled eggs
  2. 4 celery stalks, cut into thin strips
  3. 2 large carrots, peeled and cut into thin strips
  4. 4-ounces cheddar cheese, cubed
  5. 2 cups grapes
  6. 1 apple, cut into wedges
Peanut Butter Hummus
  1. 15-ounce can chickpeas, drained and rinsed
  2. 2 tablespoons peanut butter
  3. 1 tablespoon extra virgin olive oil
  4. 1 teaspoon paprika
  5. 3 tablespoons water
  6. salt and pepper, to taste
Instructions
  1. Divide all ingredients evenly into 4 containers.
Peanut Butter Hummus
  1. Add all ingredients into a food processor and pulse until smooth; about 1 minute. Store in 4 small airtight containers.
fitgirlnic http://fitgirlnic.com/

 

With this Bento Box, I went with Spinach Turkey Pinwheels with a side of grapes, carrots and cucumber slices. The wrap itself is spinach and tastes delicious paired with slices of low-sodium deli turkey, cheddar cheese and baby spinach. Another easy and clean-eating lunch that you can throw together in 5 minutes and take on-the-go!

Spinach Turkey Pinwheels Bento Box
Yields 2
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 large spinach tortilla
  2. 2-ounces thinly sliced low-sodium deli turkey
  3. handful of baby spinach
  4. 1 slice cheddar cheese
  5. ¼ cup red grapes
  6. 8 baby carrots
  7. 6 cucumber slices
Instructions
  1. Lay out spinach tortilla and spread baby spinach in the middle as evenly as possible. Add turkey slices and cheese. Tightly roll tortilla until you reach edge and using a knife, cut into 6 slices.
  2. Add to a container withy grapes, carrots and cucumber slices.
Notes
  1. Adapted recipe from Damn Delicious.
Adapted from Damn Delicious
Adapted from Damn Delicious
fitgirlnic http://fitgirlnic.com/

Pork Carnitas with Street Corn



Pork Carnitas with Street Corn
Yields 4
Change up your typical taco night with a more healthier alternative.
Write a review
Print
Prep Time
20 min
Cook Time
8 hr
Prep Time
20 min
Cook Time
8 hr
For Pork Carnitas
  1. 1lb pork loin
  2. 4 tablespoons olive oil, divided
  3. 1 tablespoon minced garlic
  4. ¼ cup green chiles
  5. 1 tablespoon orange juice
  6. 3 teaspoons cumin
  7. 2 teaspoons paprika
  8. salt and pepper, for taste
For Street Corn
  1. 15-ounce can yellow sweet corn, drained and rinsed
  2. 1/3 cup red onion, diced
  3. 1/3 cup feta cheese crumbles
  4. 2 tablespoons fresh cilantro, chopped
  5. 2 tablespoons lime juice
  6. ½ tablespoon apple cider vinegar
  7. ½ teaspoon paprika
  8. salt and pepper, for taste
Instructions
  1. Well-grease a large skillet with 2 tablespoons of olive oil over med-high heat. Add pork and sear on all sides.
  2. Set a slow-cooker to a low temperature and add 2 tablespoons of olive oil. Next remove pork from skillet and add to slow-cooker, topping with minced garlic. Cook on low for 6-8 hours.
  3. About 10-15 minutes before pork is finished cooking, use a medium size mixing bowl and add green chiles, orange juice, lime juice, cumin, paprika, salt and pepper. Whisk well and set aside.
  4. Remove pork from slow-cooker to a large plate. Shred using two forks and add back to slow-cooker. Pour juice mixture overtop, and stir well; combining it as best as you can. Allow to sit in slow cooker for an additional 5-10 minutes.
  5. Meanwhile, put together street corn ingredients in a medium size bowl. Top over plated shredded pork.
Additional toppings you can use
  1. black beans
  2. cauliflower rice
  3. loose lettuce
fitgirlnic http://fitgirlnic.com/

Oat and Greek Yogurt Blueberry Muffins.

Another week, another healthy muffin recipe to devour for the upcoming days. While I was thoroughly enjoying 80 Day Obsession the previous two weeks, I ended up injuring my left shoulder and have had to postpone continuing on with the program until I am healed. Originally I thought maybe a week off with medication and rest would do the trick, but it’s looking like perhaps it isn’t that easy. So instead of being at a standstill, I decided to purchase the new Beachbody Program “2B Mindset” that centers on just nutrition. No exercise is necessarily, although I may start back slowly on a treadmill this upcoming week. 2B Mindset teaches you what to eat, how to eat and most importantly – how to keep it off; all without calorie counting or depriving yourself. I think each of us could benefit from this! If you’re interested in joining or learning more, don’t hesitate to reach out! There’s no limit on accountability buddies. 

 

Oat and Greek Yogurt Blueberry Muffins
Yields 12
A delicious and healthy alternative to blueberry muffins using old fashioned rolled oats and greek yogurt that gives you a moist morning treat.
Write a review
Print
Prep Time
10 min
Cook Time
22 min
Total Time
32 min
Prep Time
10 min
Cook Time
22 min
Total Time
32 min
Ingredients
  1. 1 cup all-purpose flour
  2. 1 cup old fashioned rolled oats
  3. ½ tsp ground cinnamon
  4. 1½ tsp baking powder
  5. ½ tsp baking soda
  6. ¼ tsp salt
  7. 1 large egg, lightly beaten
  8. 1 cup plain Greek yogurt
  9. ¼ cup honey
  10. ¼ cup unsweetened almond milk
  11. 2 tbsp coconut palm sugar
  12. 1 cup fresh or frozen blueberries
Instructions
  1. Preheat oven to 350 degrees. Well grease a cupcake pan with cooking spray, or use cupcake liners. Set aside.
  2. Using a large mixing bowl add flour, old fashioned oats, cinnamon, baking powder, baking soda and salt. Combine well.
  3. In another medium sized mixing bowl add egg, greek yogurt, honey, unsweetened almond milk, coconut palm sugar. Combine well.
  4. Slowly add wet ingredients to large mixing bowl of dry ingredients. Mix well.
  5. In a small bowl, add 1 tablespoon of flour. Add blueberries, tossing so that they are as covered with flour as possible. This will keep them from bleeding through the batter.
  6. Carefully fold blueberries into the large mixing bowl with the rest of the ingredients until they are well combined.
  7. Add batter to 12 cupcake liners, filling each about 3/4th full. Sprinkle a pinch of coconut sugar over each muffin.
  8. Bake for 22-25 minutes, or until a toothpick can be inserted and come out clean. Allow to cool on a cooling rack for at least 5 minutes before handling.
Notes
  1. Muffins can last up to 5 days if stored in an airtight container.
fitgirlnic http://fitgirlnic.com/

Almond Crusted Chicken Superfood Salad

It’s chicken for dinner for the majority of the week, however I’m trying to cook it various ways to make it more enjoyable. Tonight I threw together what I refer to as a “Superfood Salad.” It consists of carrots, broccoli, red onion, tomatoes and strawberries over a bed of spring mix lettuce. For my dressing, an organic lite italian basil dressing. The best part though is this almond crusted chicken. It is so delicious that I wish I had another pound of chicken in the fridge so I can make some more for dinner tomorrow night!

Almond Crusted Chicken
Serves 5
These chicken tenders taste great in a salad, topped with marinara sauce on a plate of spaghetti or just by themselves dipped in honey mustard
Write a review
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 lb chicken tenders
  2. 1 large egg
  3. 1 large egg white
  4. 3/4 cup almond meal
  5. 1 tsp chili powder
  6. ¼ tsp garlic powder
  7. ¼ tsp smoked paprika
  8. ½ himlayan salt
  9. black pepper, for taste
Instructions
  1. Preheat oven to 450. Well grease a cookie sheet or large pan and set aside.
  2. Add egg and egg white into a medium size bowl. Use another medium size bowl and bring together almond meal, chili powder, garlic powder, paprika, salt and pepper. Mix well.
  3. First dip each chicken tender in the egg mixture, covering well. Second dip each chicken tender in almond mix, coating both sides well until completely covered. Add each strip to cookie sheet or large pan.
  4. Bake for 15 minutes or until chicken is a golden brown and cooked all the way through.
  5. Enjoy with salad, spaghetti or on it's own.
fitgirlnic http://fitgirlnic.com/

Keto-Friendly Guacamole

Big sports fan here. Bigger Cleveland Cavaliers fan, and with tonight’s game against the Raptors; I needed something to snack on that isn’t my fingernails (yuck!). Usually it’d be a bowl of fresh fruit or a fruit-infused popsicle, but I wanted something different and so I picked up a few ingredients at the store earlier to throw together a small bowl of guacamole that I can enjoy tonight and as a small snack sometime tomorrow.

I wasn’t always a fan of guacamole, probably because I don’t think the store-bought kind necessarily tastes that good or I haven’t found a brand yet that I care for. Infact, I didn’t realize how much I liked guac until I had a batch of the stuff that someone had prepared for a party.

No more store-bought guac.

Keto-Friendly Guacamole
Serves 1
Quick and easy recipe for homemade guacamole using just a few key ingredients.
Write a review
Print
Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 avocados, halved and pitted
  2. 1 large tomato, diced
  3. ¼ cup red onion, diced
  4. 1 garlic clove, minced
  5. 1 tablespoon olive oil
  6. ¼ teaspoon salt
  7. pinch of fresh black pepper
  8. 1 tablespoon cilantro, chopped
  9. 1 lime
Instructions
  1. Cut your lime into halves. Set aside.
  2. Using a medium size mixing bowl, add avocado and mash using a whisk. Add tomato, onion, garlic, cilantro, olive oil, salt and pepper to bowl. Squeeze juice from lime halves. Mix well and serve immediately.
  3. To refrigerate, store in an air-tight container.
fitgirlnic http://fitgirlnic.com/

Egg Salad for 80 Day Obsession and 21DayFix

I don’t know anyone else who loves egg salad more than me. It can be made so healthy-ish, it’s simple to make and it tastes great in a variety of ways. Plus it’s loaded in protein! This particular recipe is 2 eggs per serving equaling up to 12g of protein! That’s great for a pre or post-workout meal.

Since I’m still getting the hang of this container counting, I’ve been getting quite a bit of help from some blogs that I’ve found on Pinterest, (thank goodness for Pinterest, by the way) – it can be a little overwhelming at first, so finding food ideas via others who have done it before is a tremendous stress-reliever and makes nutrition blocks seem much more do-able. I’m on week 2 and I’m starting to get the hang of it. You can eat “outside of the box.” You don’t have to eat strictly meat and a vegetable and a teaspoon for each meal. There are some great resources out there that are much more creative, like this egg salad recipe that I found via Carrie Elle.

Egg Salad
Write a review
Print
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Ingredients
  1. 2 hard-boiled eggs, peeled and cut into small pieces
  2. 1½ tsp lite mayo
  3. ½ tsp dijon mustard
  4. ¼ tsp paprika
  5. pinch of himalayan salt and pepper, for taste
Instructions
  1. Add all ingredients into a medium size bowl. Chill for approximately 1+ hour, if possible before serving.
Notes
  1. 1 red, 1.5 tsp for 21DayFix.
fitgirlnic http://fitgirlnic.com/

Carrot Cake Muffins

Since I’m heading into week 2, I’m adding another to the list of tried and true 80 Day Obsession recipes. This Carrot Cake Muffin recipe is good as a pre-workout meal if you’re a Plan A like me. 4 muffins will serve as your 1 green, 1 red, 1 yellow and 1 tsp. It’s perfect for a super quick meal, especially if you’re doing your workouts early. No need to wake up SUPER early if you prep these during the weekend. 

And just to add a little oomfph! – I’m also adding a .5 tsp of peanut butter on-top of mine, just because I love peanut butter.

 

Carrot Cake Muffins
Yields 24
A healthy alternative to a favorite.
Write a review
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 6 cups shredded carrots
  2. 1½ cups old-fashioned oats
  3. 12 eggs, beaten
  4. 4½ tsp baking powder
  5. 3 tsp vanilla extract
  6. 6 tsp ground cinnamon
  7. 1 tsp ground nutmeg
Instructions
  1. Preheat oven to 350 degrees. Well grease a cupcake pan or line with parchment cupcake liners. Set aside.
  2. Using a large bowl, add all ingredients. Mix well using a wooden spoon.
  3. Add all ingredients to a blender, pulsing until mixture appears smooth. Remove from blender and carefully fill each cupcake liner.
  4. Bake for 25 minutes or until a toothpick stuck in the middle of a cupcake comes out clean.
  5. Allow to cool off for 5-10 minutes before storing or enjoy immediately.
fitgirlnic http://fitgirlnic.com/