Grilled chicken and pineapple skewers

Grilled chicken and pineapple skewers

The perfect combination of sweet and savory! and a great way to get in a little extra fruit.

Ingredients
  

  • 1/2 cup tamari gluten free soy sauce or regular soy sauce is fine
  • 1/2 cup 100 percent pineapple juice Trader Joe’s
  • 1/2 cup brown sugar
  • 2 cloves garlic chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 6 chicken thighs trimmed of fat cut into 1 inch pieces
  • 1 pineapple thinly sliced
  • cilantro for garnish

Instructions
 

  • Trim the chicken thighs of all fat and cut into one inch pieces.
  • Whisk together first six ingredients until sugar is dissolved.
  • Preheat grill.
  • Put chicken into a plastic bag and top with marinade. Place in the refrigerator overnight or for at least one hour.
  • Thread chicken on skewers alternately with thinly sliced pieces of pineapple. Discard marinade.
  • Place on a hot grill for about 6-8 minutes on the first side. Flip over and cook until done or until an instant read thermometer reaches 175 degrees about 6 – 8 more minutes. Watch closely.

Notes

Nutrition
Calories: 511kcal | Carbohydrates: 33g | Protein: 30g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 166mg | Sodium: 2049mg | Potassium: 483mg | Sugar: 30g | Vitamin A: 130IU | Vitamin C: 3.4mg | Calcium: 49mg | Iron: 2.1mg

Easy Fresh Spring Rolls!

Easy Fresh spring rolls

These are a fun and fresh way of getting your veggies (or fruit) into your diet and are super easy to make!
Prep Time 25 mins
Servings 5 Rolls

Ingredients
  

  • Dipping Sauce
  • 1 clove garlic minced
  • ½ cup peanut butter
  • ¼ cup Duke’s Mayonnaise
  • 1 Tbsp. soy sauce
  • 2 Tbsp. seasoned rice vinegar
  • 1 tsp. honey
  • 1 tsp. red pepper flakes
  • 2 green onions finely chopped
  • Spring Rolls
  • 8 clear edible rice paper sheets
  • ½ lb. cooked peeled, deveined shrimp, shopped if desired
  • 1 cup grated carrots
  • 2 cups shredded cabbage
  • 1 cup cooked rice vermicelli noodles
  • 1 bunch cilantro washed

Instructions
 

  • Dipping Sauce:
  • Combine all ingredients in a bowl. Cover with plastic wrap and refrigerate until use.
  • Spring Rolls:
  • Dip a sheet of rice paper wrapper into a pan of warm water until rehydrated, about 5 seconds. Lay on a clean, flat work surface.
  • Lay a small amount of shrimp, carrot, cabbage, vermicelli and cilantro down the middle of the rice paper sheet.
  • Carefully roll the spring roll burrito-style, tucking in the sides, and folding the closes part of the rice paper towards the opposite end. Use caution when rolling, if rolled to tightly the spring roll will split.
  • Place completed spring rolls on a plate, serve immediately with dipping sauce.

Notes

Variations
Many ingredients are suitable for this recipe including snow peas, avocado, fresh basil, mint, cooked pork or chicken, tofu for our vegans out there and bell pepper. For a fun change try slicing up some fruit and using a chocolate dip sauce.

Versatile overnight oats!

Overnight oatmeal

One of the best things about overnight oats is how easy they are to customize! Whether you need them to be vegan, gluten-free, or lower in sugar, the swaps are simple and require no extra effort.

Ingredients
  

  • cup Plain Greek Yogurt
  • ½ cup Rolled Oats heaping
  • cup Unsweetened Almond Milk
  • 1 tablespoon Lemon Juice
  • ½ cup Blueberries fresh or frozen, see notes
  • 1 tablespoon Chia Seeds or ground flax meal
  • ½ teaspoon Vanilla Extract
  • add pinch Salt
  • 2 tablespoons Maple Syrup or honey

Instructions
 

  • Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a pint or half-liter jar with a tight-fitting lid.
  • Close and refrigerate for at least 4 hours, but preferably overnight, before eating.

Notes

If you go the frozen route, you will want to back off on the added milk just a touch—by about a tablespoon—since the fruit will release some liquid as it defrosts.