A refreshing grapefruit avocado salad would make a welcome addition to your Thanksgiving spread. Or grill some shrimp and you have a tasty lunch!
One of my favorite dinners to cook in the summer is grill packets! They are super easy to make, can be prepared in advance, and give you a great excuse to sit around the fire pit at the end of the night. You don’t even have to get any plates dirty if you don’t want to. These Pesto Chicken Grill Packets are great to take along on a picnic or camping or even just to have in your own back yard. They can also be cooked on a regular gas grill or in the oven. My 9-year-old loved these and has already asked me to make them again. Enjoy! Pesto Chicken Grill Packets 5 from 2 votes Course: Main Course Cuisine: American Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Servings  (adjust to suit): 4 Print Ingredients 1 1/2 pounds chicken thighs, boneless and skinless, cut into 1 1/2 or 2 inch dice (or use chicken breasts) 2 zucchini, cut into 1 inch dice 1 pint cherry tomatoes, or grape tomatoes 8 ounces mushrooms, baby bella or shiitake 1 cup basil, just the leaves, fresh 1 cup spinach, just the leaves, fresh 2/3 cup Parmesan cheese, freshly grated 1/2 cup pine nuts, raw 2 cloves garlic, crushed 1/2 cup olive oil salt, to taste pepper, to taste Instructions Cut foil into eight large pieces (about 14 – 16 inches long) and start four grill packets by laying them out double stacked in a plus sign shape. At this point, you can line them with parchment paper, if desired, by simply putting a single layer just on top of the foil. Evenly distribute the chunks of chicken, zucchini, tomatoes, and mushrooms. Set aside. To make the pesto, combine the basil, spinach, Parmesan, pine nuts, garlic, and olive oil in […]
I’ve got three quick and simple breakfast ideas for those busy weekday mornings when you’re flying out the door so you can start the day off right!
I love to grow and eat fresh herbs but never even considered adding them to a green salad for some extra flavor. So (now that I know better!), I added some thyme to this Spinach Salad recipe below, and it was a fabulous addition.
We know that healthy eating can be a challenge on the road, but if there’s one thing we’ve learned over the years, it’s that you don’t have to completely abandon your healthy habits when you travel. For us, that means finding ways to include green smoothies in our travel plans.
Before you think your picky eater will turn their nose up to spinach in a smoothie please listen to my story first!
The UN has declared 2016 to be the International Year of the Pulses. We are proud to be an ambassador of this issue, so you can look forward to a series of recipes. First up is Spinach Chana Dal, otherwise known as yellow lentils with spinach.
This Tandoori Chicken recipe was a perfect fit for the main course at our Indian themed team holiday dinner. My whole family gobbled up the leftovers. This one is definitely going to be a new staple at our house.
As I mentioned, both my older daughter and I were inspired by our recent 30-day Green Smoothie Challenge to try some new combinations and more importantly some new-to-us (in smoothies) ingredients. So today, I’m excited to introduce a Peachy Pineapple Green Smoothie recipe made with some of our new favorites, including coconut water, peaches, and pineapple. Yum!
I’m excited to share a little more about the Green Smoothie Challenge we’ve been trying out for the past few weeks. This is a free challenge put together by my friends Jadah and Jen.
I recently put together a list of what I buy at Whole Foods Market, but the list was so long that I had to split it into two parts. Below I’m covering the areas of the store that I didn’t include last time.