Lemon Herb Mediterranean Chicken Salad

Lemon Herb Mediterranean Chicken Salad

Lemon Herb Mediterranean Chicken Salad
Course Salad
Cuisine Mediterranean

Ingredients
  

Dressing

  • 2 tablespoons olive oil
  • juice of 1 lemon 1/4 cup fresh squeezed lemon juice
  • 2 tablespoons water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh chopped parsley
  • 2 teaspoons dried basil
  • 2 teaspoons garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • cracked pepper to taste
  • 1 pound 500 g skinless, boneless chicken thigh fillets (or chicken breasts)

Salad

  • 4 cups Romaine or Cos lettuce leaves, washed and dried
  • 1 large cucumber diced
  • 2 Roma tomatoes diced
  • 1 red onion sliced
  • 1 avocado sliced
  • 1/3 cup pitted Kalamata olives or black olives, sliced (optional)
  • Lemon wedges to serve

Instructions
 

  • Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
  • Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
  • Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
  • Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.
  • Add 1/2 cup crumbled feta to give the salad an even better flavour!

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Gilled Lime Salmon with Mango Salsa and Coconut rice

Gilled Lime Salmon with Mango Salsa and Coconut rice

Gilled Lime Salmon with Mango Salsa and Coconut rice

Ingredients
  

Lime Salmon

  • 4 6 oz skinless salmon fillets
  • 3 Tbsp olive oil plus more for grill
  • 2 tsp lime zest
  • 3 Tbsp fresh lime juice
  • 3 cloves garlic crushed
  • Salt and freshly ground black pepper to taste

Coconut Rice

  • 1 1/2 cups Zico Coconut Water
  • 1 1/4 cups canned coconut milk
  • 1 1/2 cups jasmine rice rinsed well and drained well
  • 1/2 tsp salt

Avocado-Mango Salsa

  • 1 large mango peeled and diced
  • 3/4 cup chopped red bell pepper 1/2 large
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup chopped red onion rinsed under water and drained
  • 1 large avocado peeled and diced
  • 1 Tbsp fresh lime juice
  • 1 Tbsp olive oil

Instructions
 

  • In an 11×7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).
  • Place salmon in baking dish, cover and allow to marinate in refrigerator 15 – 30 minutes, then flip salmon to opposite side and allow to marinate 15 – 30 minutes longer.

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Blueberry Smoothie (with lemon)

Blueberry Smoothie (with lemon)

Course Drinks
Servings 12 ounces
Calories 575 kcal

Ingredients
  

  • cups frozen blueberries
  • cups almond milk plus more as needed
  • 1 cup frozen cauliflower
  • ½ cup frozen raspberries
  • ½ frozen banana
  • 2 tablespoons almond butter
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh lemon juice
  • ¼- inch piece fresh ginger optional.

Instructions
 

  • In a blender, place the blueberries, almond milk, cauliflower, raspberries, banana, almond butter, maple syrup, lemon juice, and ginger, if using.
  • Blend until creamy, adding more almond milk as needed to blend.
Keyword breakfast smoothie, smoothie

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12 delicious herbs when cooking fish or seafood

Fish can be described in many ways—from sweet and delicate to strong or muddy—regardless, fish and seafood are anything but boring when you add flavor with one or more of these 12 delicious herbs.

12 Herbs for Fish & Seafood

12 Common herbs that can be used when preparing fish & seafood
Course Breakfast, Dinner, Lunch

Ingredients
  

  • Basil Basil is perfect for fish. Be sure to try different varieties of basil, as the taste varies from type to type—sweet basil, holy basil, and Thai basil.
  • Bay Leaf Bay leaves are a member of the laurel family. Its unique scent is perfectly paired with delicate-tasting fish, such as cod or tilapia. Bay leaves can also be used to flavor chowders and fish soups.
  • Chives Chives can be used in marinades and sauces, added to compound butters, or sprinkled over the top of white fish during cooking. It adds both a hint of sharp flavor and also color to your seafood dishes. 
  • Dill Dill offers the most basic herbal pairing for fish and seafood. Dill is especially good for adding delicate punch in many fish and seafood recipes.
  • Lemon Balm Lemon balm is a prolific herb that has a gentle lemony flavor that is just the thing to perk up a fish dish. You can use it for any of the hundreds of recipes that might call for lemon flavoring. 
  • Marjoram Sweet and savory, marjoram is like a milder, less aggressive form of oregano. It is an herb in the mint family. Many say that it has a slight taste of citrus and sweet pine.
  • Mint Just a touch of mint will really improve any fish recipe. Mint effectively cuts through rich flavors to add a nice tang to any seafood.
  • Parsley Parsley is a juicy, green-tasting herb that supports the delicate flavors of fish and seafood quite well.
  • Tarragon Tarragon is a staple in French cooking, and many Americans are now discovering how delicious this herb is. It adds a light, delicate flavor to fish dishes.
  • Thyme Thyme is perfect for fish and seafood. Go lighthanded with the thyme. As it cooks, the flavor becomes more intense.
  • Rosemary Beautiful and fragrant, rosemary is a delightful herb for fish and seafood, and it is versatile. It can be used fresh or dry, but fresh rosemary has a bit more citrus flavor.
  • Sage Sage tastes great with fish, lending an aromatic, earthy flavor. Go lightly when seasoning with sage, as it can overpower. Cooking or freezing increases the intensity of this herb.

Instructions
 

  • Fish can be described in many ways—from sweet and delicate to strong or muddy—regardless, fish and seafood are anything but boring when you add flavor with one or more of these 12 delicious herbs.

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Black Bean Scramble

Black Bean Scramble

Black Bean Scramble
Course Breakfast
Servings 1

Ingredients
  

  • 2 whole eggs
  • 2 egg whites
  • 1/2 cup black beans
  • 1/4 cup red onion chopped
  • 1/2 avocado
  • 2 tablespoons salsa
  • 1/2 teaspoon olive oil

Instructions
 

  • Saute your onions in oil in a non-stick pan. Add eggs & cook until scrambled. Once egg is almost cooked, stir in beans & cook until heated.
  • Transfer to a plate and top with salsa and avocado.

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Banana Almond Quinoa

Banana Almond Quinoa

Banana Almond Quinoa
Course Breakfast
Servings 4

Ingredients
  

  • 1 cup dry quinoa
  • 1 cup unsweetened almond milk
  • 1 cup water
  • 1 ripe banana
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1/4 cup almonds
  • 100 % pure maple syrup to taste

Instructions
 

  • Mash a ripe banana in the bottom of your pot.
  • Measure out your milk and water, and add to the pot. At this point, you can also add your vanilla and cinnamon.
  • Bring to a soft boil and add your Quinoa.
  • Cook, uncovered, until the water cooks out and you see translucent edges on the individual grains.
  • Serve and top with maple syrup and almonds.

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Gluten Free Coconut Pancakes

Gluten Free Coconut Pancakes

Gluten Free Coconut Pancakes
Servings 2

Equipment

  • 1 Mixing bowl
  • 1 Skillet
  • 1 Microwave

Ingredients
  

  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 6 large eggs
  • 1/4 cup coconut oil
  • 1 cup light coconut milk
  • Extra coconut oil for cooking
  • 1/4 cup organic shredded coconut

Instructions
 

  • In a mixing bowl, blend together all ingredients using an electric mixer.
  • Note: Coconut oil is solid at room temperature; melt for a few seconds in the microwave before using.
  • Cook in a skillet with oil as you would with any pancakes. Serve when nicely browned and cooked through.
  • Top with fresh fruit, organic shredded coconut or agave nectar.

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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

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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.

Traditional Ratatouille

Traditional ratatouille

Ratatouille combines a large volume of late-summer vegetables that have different cook times. If you tried to throw them all into a pot at once, none of the veggies would have a chance to caramelize, the eggplant would fall apart by the time the zucchini is tender, and your ratatouille would probably never meet its full potential.
This recipe is a little different. We’re going to roast the vegetables until they’re deliciously caramelized on the edges and a little dehydrated (no squeaky or mushy zucchini here). Then, we’ll add those perfectly roasted veggies to a simmering fresh tomato sauce.

Ingredients
  

  • 2 pounds Ripe Red Tomatoes 6 medium or 4 large
  • 1 Medium Eggplant 1 pound, diced into 1/2-inch cubes
  • 1 Orange large red, or yellow bell pepper, about 8 ounces, cut into 3/4-inch squares
  • 1 Medium-To-Large Zucchini about 8 ounces, diced into 1/2-inch cubes
  • 1 Large Yellow Squash about 8 ounces, diced into 1/2-inch cubes
  • 5 tablespoons Extra-Virgin Olive Oil divided, +1 teaspoon
  • ¾ teaspoon Fine Sea Salt divided, more to taste
  • 1 Medium Yellow Onion chopped
  • 4 cloves Garlic pressed or minced
  • ¼ cup Fresh Basil chopped
  • ¼ teaspoon Red Pepper Flakes more or less to taste
  • ¼ teaspoon Dried Oregano
  • to taste Black Pepper freshly ground

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third of the oven. Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
  • To prepare your tomatoes, remove any woody cores with a paring knife. Then, grate them on the large holes of a box grater into a bowl (this is easiest if you hold the tomato at a diagonal), and chop any remaining tomato skin. Or, blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside.
  • On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with ¼ teaspoon of the salt, and set aside.
  • On the other baking sheet, toss the bell pepper, zucchini and yellow squash with 1 tablespoon of olive oil and ¼ teaspoon salt. Arrange the vegetables in a single layer. Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.
  • Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
  • Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes, and use a wooden spoon or sturdy silicone spatula to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
  • Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.
  • Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.
  • Let the squash and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to meld.
  • Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt (I usually add ¼ teaspoon more) and black pepper.
  • Serve in bowls, perhaps with a little drizzle of olive oil, additional chopped basil, or black pepper on top (all optional). Like all stews, this ratatouille’s flavor improves as it cools. It’s even better reheated the next day. Ratatouille keeps well in the refrigerator, covered, for 4 days, or for several months in the freezer.