This perfectly-grilled tri tip with garlicky Sicilian herb sauce is a 20-minute cookout dinner. With lovely char marks and a juicy interior, this simple recipe will make you feel like a grill master!

Why You’ll Love This Grilled Tri Tip Roast

The homemade Sicilian sauce is what takes this juicy, grilled tri tip dinner to the next level.

• Perfect for summer. It’s way better than your regular grilled steak and much quicker too.
• Italian-inspired. The thyme-oregano garlic sauce with lemon juice adds fresh and herby Italian flair to every bite.
• Better than a restaurant. Cook it to your preferred doneness, add a garlicky spice rub, and serve it with as much sauce as you want.
• Versatile. You can marinate it, swap the sauce, and serve it with a bunch of veggie sides.

Recipe Ingredients

Seasoning the tri tip with only salt and pepper lets the beef’s flavor really shine through. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

For the Sicilian Sauce

• Thyme – Rosemary is a good swap.
• Oregano – You can use dried or fresh.
• Garlic – It needs to be fresh garlic for a bit of texture in the sauce. Garlic paste is fine too.
• Salt – I prefer kosher salt or pink Himalayan salt.
• Lemon juice – Reduce the amount by half if you use lime juice.
• Extra-virgin olive oil – Avocado oil works too.

For the Tri Tip

• Tri-tip beef roast – It can be fresh or frozen (thawed).
• Salt and pepper – Kosher salt and freshly-cracked pepper are best.

What Is Tri Tip?

Beef tri tip is a small, triangular cut that comes from the cow’s lower half. It sits in the corner of the back legs, where they connect to the stomach area. If you know where different cuts of beef are located, you can find the tri tip where the flank, shank, and round come together. It’s got a strong beef flavor, is relatively lean but has good amount of fat, and is quite tender when grilled. Flank steak and skirt steak are great swaps for it in this recipe.

How To Make Grilled Tri Tip

The diagonal cuts on the beef roast allow the fat to melt into the center of the meat for the juiciest, most tender bite. Scroll to the bottom of the post for the full recipe card.

• Make the sauce. Process the garlic and herbs until the garlic’s finely chopped. Add lemon juice and olive oil. Blend again and season with salt and pepper. Set it aside.
• Score it. Set out the roast and make diagonal cuts about 1″ apart over its entire surface. Turn it around and make the diagonal cuts in the opposite direction to make a diamond pattern. Season with salt on all sides.

• Roast it. Set the grill to medium-high. Grill the roast for for 4 minutes, flip it, and grill for another 4 minutes. Turn off the heat and close the grill’s lid. Let it cook in the residual heat for another 10 minutes.
• Serve. Remove the roast from the grill. Let it rest for 10 minutes. Slice and serve with sauce on top. Enjoy!

Tips & Variations

Patting the steak dry and then not moving it around once it hits the grill makes a huge difference in how juicy your beef roast turns out.

• Swap the sauce. If you’re not in the mood for Sicilian herb sauce, use my Oregano Pesto, chimichurri, or your favorite salsa verde instead.
• Marinate it. Place the roast in a large Ziploc bag. Add 1/4 cup olive oil, 1/2 cup water, 2 tablespoons finely chopped garlic, 1/4 teaspoon chili oil, 1/4 cup orange juice, and 1 rosemary sprig. Seal the bag and shake well. Refrigerate for 30 minutes or overnight. Discard excess marinade and cook as usual.
• Pat it dry. Before you grill the steak, pat it dry on all sides with a paper towel to remove excess moisture. This will help you get a lovely brown sear on the meat.
• Add a spice rub. Mix 1 tablespoon garlic powder, 2 teaspoons onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon dried dill, and 2 teaspoons paprika in a small bowl until smooth. Rub it onto the steak before grilling for more depth and flavor.
• Stop moving it. Once the steak hits the grill, don’t move it around or flip often. Only flip it once for the juiciest steak with a nice sear on the outside. Moving and flipping doesn’t let the steak brown properly.

Grilled Tri Tip Temperature

Set the grill to medium-high heat (400F) and cook the steak to your preferred doneness:

• Rare. 2 to 3 minutes per side. The internal temperature should be 125F. The steak will be red on the inside.
• Medium-rare. 3-4 minutes per side, or until the internal temperature’s 130F. The beef will be seared on the outside but will have a juicy, pink center.
• Medium well. Go for 5-6 minutes per side. The internal temperature should read 150F. It’ll be mostly browned but will have a light pink center.
• Well done. 6-8 minutes per side, with an internal temperature of 160F. There’ll be no red bits on the meat whatsoever.

Serving Suggestions

This juicy grilled tri tip is the perfect dinner with a side of Air Fryer Crispy Mini Potatoes. For salad options, try my Spring Mix Salad or Easy Tomato Burrata Salad. Other side ideas include my Instant Pot Artichoke and Perfect Grilled Corn.

How To Store & Reheat Leftovers

Store any leftovers within 30 minutes of cooking to prevent spoilage.

• Fridge: Place it in an airtight container for up to 4 days. The sauce can be stored for up to 3 days.
• To reheat it: Sprinkle it with 1/2 teaspoon water and microwave it in 20-second increments. You can also use a pan over medium heat for 7-8 minutes.

More Recipes To Try On The Grill

• Grilled Pork Chops and Peaches
• Spicy Grilled Shrimp
• Maple Mustard Grilled Chicken
• Grilled Paella
• Perfect Grilled Corn

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Grilled Tri Tip

This juicy grilled tri tip recipe with homemade Sicilian herb sauce is an easy dinner for your next summer cookout.

Course Dinner

Cuisine American

Keyword grilled tri tip, grilled tri tip roast, grilled tri tip steak

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

Sicilian Sauce:

• 1 1/2 teaspoon dried thyme or 1 tablespoon fresh thyme chopped
• 1 1/2 teaspoons dried oregano or 1 tablespoon fresh oregano chopped
• 2 garlic cloves peeled
• 1 teaspoon kosher salt
• 2 tablespoon lemon juice {juice from 1 lemon}
• 1/2 cup extra-virgin olive oil

Roast:

• 2-3 pound tri-tip beef roast or flank steak
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Instructions

Sicilian Sauce:

• Blend thyme, garlic, oregano and salt in a processor until garlic is finely chopped. While processor is running add lemon juice and olive oil. Season with pepper to taste. Set aside.

Roast:

• Set out roast at least 30 minutes before you plan on cooking and cut several gashes about 1 inch apart over the entire surface of the meat using a sharp knife, then turn and move the other way to create a crisscross or diamond pattern. Make cuts that are uniform in both length and depth, then sprinkle both sides of roast evenly with salt.
• Heat grill to medium-high heat. Place roast on grill and cook 4 minutes and flip to cook an additional 4 minutes.
• Turn off heat directly under your roast, close grill lid and cook an additional 10 minutes depending on the thickness of your roast.
• Remove from heat and let meat rest at least 10 minutes before thinly slicing and serving with sauce over top.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These lemon-blueberry ricotta muffins with crunchy almonds are an easy 20-minute baked treat. They’re so light and fluffy you’d never guess they’re gluten-free!

Why You’ll Love These Ricotta Muffins

Nothing will beat these freshly-baked ricotta muffins with sweet blueberries for a morning treat or an afternoon snack.

• Better than the local bakery. They’re super fluffy despite being gluten-free, and you can even add chewy cranberries to the batter.
• Breakfast and dessert. Dig in first thing in the morning with a glass of milk or in the afternoon with a cup of coffee.
• Gluten-free. Don’t worry if you or any of your guests are gluten-intolerant. Everyone will be able to enjoy them.
• Quick. These homemade muffins are ready in only 20 minutes!

Recipe Ingredients

Butter, eggs, and milky ricotta create a very rich and moist batter for perfectly fluffy blueberry-ricotta muffins. Scroll to the recipe card at the bottom of the post for exact amounts.

• Gluten-free flour – Use your favorite. Avoid almond or coconut flour because they’ll make the muffins very dense.
• Baking powder – Sieve it if it’s got any lumps.
• Baking soda – Don’t swap it for baking powder. Sieve it or press any lumps between your fingers to smooth it out.
• Salt – I prefer kosher salt.
• Sugar – Granulated sugar and light brown sugar are best.
• Unsalted butter – Skip the salt in the rest of the recipe if you use salted butter.
• Lemon – You’ll need the zest and juice.
• Ricotta cheese – It must be whole-fat to prevent the batter from splitting.
• Egg – Liquid eggs are great for this.
• Almond extract – Feel free to use vanilla extract.
• Blueberries – You can use fresh or frozen (thawed).
• Almonds – I prefer them slivered, but you can also use chopped almonds.

How To Make Lemon Blueberry Almond Ricotta Muffins

They’re just like your favorite blueberry muffin box-mix but with creamy ricotta and tangy lemon juice. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 350F and line a muffin tray with cupcake liners. Set it aside.
• Mix the dry ingredients. Whisk the flour, baking powder, baking soda, and salt in a large bowl.

• Cream the butter. Use hand-mixer to beat the butter, sugar, and lemon zest in a separate bowl until light and fluffy. If you see lumps of butter, it’s not softened enough. Beat in the ricotta, egg, lemon juice, and almond extract until smooth.

• Combine them. Gently fold the dry ingredients into the creamed butter until just-combined. Don’t over-mix. Fold the blueberries into the batter.
• Fill the liners. Pour batter into the liners until 3/4s full. Sprinkle them with almonds and the remaining sugar.
• Bake them. Pop the tray into the oven for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove them from the oven, let them cool for 10 minutes, and enjoy!

Tips & Variations

Orange zest, a berry mix, and shredded coconut are great ways to pack more flavor into these fruity ricotta muffins.

• Use a mix. Swap the blueberries for your favorite berry mix for more natural sweetness and extra fruitiness.
• Make them orange muffins. Skip the lemon juice and zest. Use orange juice and zest instead for an orange-blueberry ricotta muffins variation.
• More add-ins. Stir 1/4-1/2 cup shredded coconut, dried cranberries, or mini chocolate chips into the batter for more texture and flavor.
• Stay away from the bottom. Even if you’re in a rush, placing the muffin tray on the bottom oven rack won’t bake them any faster. In fact, they’ll only burn there because the heat is too strong and direct.
• Cover them. If the tops of the muffins begin to brown too much, cover the muffin tray with aluminum foil for the remainder of the baking time to prevent burning.
• Leave it shut. Once the muffins are in the oven, don’t open the oven door until they’re ready. Every time you open the oven, the temperature drops, affecting baking time and the muffins’ final texture. Leave the oven alone to prevent rubbery, dense muffins.

Serving Suggestions

These lemon-blueberry ricotta muffins are an easy breakfast or afternoon dessert. Enjoy them with a glass of milk, a cup of tea, or your favorite coffee. Try them with my Pumpkin Cream Cold Brew or Iced Coffee. I also love them with my Golden Maca Latte. For a breakfast smoothie option, go for my Banana Protein Smoothie or Blueberry Superfood Smoothie.

Proper Storage

Muffins need to be completely cooled before using any storage method to prevent spoilage.

• Counter: Place them in an airtight container for up to 2 days. This method isn’t recommended if you live in a high-humidity area.
• Fridge: Store them in an airtight container for up to 5 days. Keep them away from strong-smelling foods like onions to prevent the transfer of odors.
• Freezer: Wrap each muffin in plastic wrap. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 20-25 minutes.

More Muffin Recipes To Try

• Gluten Free Strawberry Muffins
• Bread Pudding Muffins
• Lemon Raspberry Muffins
• Blueberry Protein Muffins

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Lemon Blueberry Almond Ricotta Muffins

This light and fluffy ricotta muffins recipe with lemon juice, sweet blueberries, and crunchy almonds is an easy 20-minute dessert.

Course Breakfast, Breakfast/Brunch, Dessert

Cuisine American

Keyword blueberry ricotta muffins, lemon ricotta muffins, ricotta muffins

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 Servings

Author Amy

Ingredients

• 2 cups gluten free flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup plus 1 teaspoon sugar or more as needed for sprinkling
• 1/2 cup unsalted butter room temperature
• 1 tablespoon finely grated lemon zest from 2 lemons
• 1 cup whole-milk ricotta cheese
• 1 large egg
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon almond extract
• 1 cup blueberries
• 1/3 cup thinly sliced almonds

Instructions

• Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.
• Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend.
• Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract.
• Add the dry ingredients and stir just until blended (the batter will be thick and fluffy). Add blueberries and gently stir into batter.
• Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes.
• Cool slightly. Serve!

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

For breakfast, everyone should make these Baked Egg Ricotta Thyme Cups.  Why?  They are so good!

I ran in the Flying Pig Marathon yesterday as part of a relay team.  I had not run more than a mile in over six months, and my leg of the relay was just shy of six miles.

Let me just say… I am so dang sore. Ain’t nobody’s fault but my own.  About two miles in the realization hit that “yea this is going to hurt when I am done”.  Though it was a tough run, it was a beautiful run.  As I was running along with hundreds of people around me, running, cheering, handing out water, I thought to myself, what a wonderful experience.  The sky was clear blue, the temperature was cool, and I was surrounded by happiness and encouragement.  It really was uplifting.  I haven’t run in an organized race in several years, and I forgot the wonderfulness of the experience.

I would highly recommend experiencing it for yourself you haven’t had the honor. As a walker, 5k, 10k, half or whole being part of such a great experience is something I wish for all of you.

After running in a race I always want coffee and breakfast after. A good gooey egg, with a crusty bread kind of breakfast, and this breakfast is that.

I think everyone loves a delicious breakfast.  You know what everyone loves more? A delicious breakfast that is easy to put together.

This breakfast is delicious, fabulous if you have a crusty slice of bread to dip in and crunch on.

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Baked Egg Ricotta Cups

For breakfast, everyone should make these Baked Egg Ricotta Thyme Cups. Why? They are so good! Soft eggs over a zesty ricotta cheese mixture will fill you up with the energy you need to start your day!

Course Breakfast

Cuisine American

Keyword baked eggs recipe, eggs and ricotta, ricotta egg bake

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Amy

Ingredients

• 4 tablespoons extra virgin olive oil {divided} + more for greasing ramekin
• 1/2 cup ricotta cheese
• 1 garlic clove minced
• 1-2 tablespoon fresh thyme leaves
• 1 teaspoon lemon zest from organic lemon
• 1 teaspoon chopped parsley
• 1/2 cup chopped kale stems removed
• 4 eggs
• Pinch of sea salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon red pepper flakes more if you like it spicy

Instructions

• Preheat oven to 350°.
• Lightly grease two 4 1/2" ramekins with olive oil. Place ramekins on rimmed baking sheet.
• In a medium bowl stir till combined, 2 tablespoons extra virgin olive oil, ricotta, garlic, thyme leaves, lemon zest, parsley, and kale.
• Divide mixture evenly among two ramekins.
• Carefully crack two eggs on top of each prepared ramekin.
• Evenly drizzle the top of eggs with remaining 2 tablespoons of extra virgin olive oil, a sprinkle of sea salt, black pepper, and red pepper flakes.
• Place baking sheet with ramekins in oven and bake for 12-15 minutes or until the whites of eggs have set, but yolks are still soft.
• Serve immediately with a crusty toasted bread.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Sweet, fresh corn is a must-have in the summer, and there’s no better way to make it than grilling. This easy Grilled Corn is loaded with a unique nutty taste that you’re sure to love.

Grilled Corn Is the Ultimate Summer Side Dish

I don’t know about you but I love corn.  My favorite is the bi-colored variety. Before trying it myself, grilling corn seemed a little daunting. And it’s so easy to boil it… so I procrastinated.

When I finally gave it a shot, the flavor blew me away! I can say without a doubt that grilling is well worth the tiny bit of extra time. The nutty taste you get is heavenly, and really brings out the best in this wholesome favorite.

Why You Need This Grilled Corn Recipe!

You’ll enjoy the simple pleasure of sweet grilled corn for lots of reasons – here are just a few.

• Simplicity: Grilled corn is a straightforward dish with minimal prep, which lets the natural sweetness of the corn really shine.
• Smokey and Scrumptious: Grilling gives a smoky charred flavor to the corn, adding irresistible flavor to each bite.
• Easy: All you need is corn, butter, and a few yummy seasonings to create a fabulous side dish.
• Seasonal: Eating what’s in season is a wonderful way to add variety and maximize flavor to your menus, and this grilled corn recipe is perfect for summer, when fresh sweet corn is widely available.

The Ingredients

Here’s what you’ll need to make the best grilled corn ever, complete with an addictively delicious compound butter that includes notes of cilantro and lemon.

• Butter: Soften the butter before using it in this recipe. 
• Cilantro: Fresh, chopped cilantro. If you don’t care for cilantro, parsley or chives would make a nice substitute.
• Lemon: Grated lemon peel (zest). Avoid the bitter white pith on the inner part of the peel.
• Corn: Fresh ears of corn. Any sweet corn will do.
• Seasonings: Keep it simple with chili powder and flaky sea salt. 

Is It Better to Grill Corn With or Without the Husk?

Both can be utterly delicious, so it’s hard to say which is actually better. As with most cooking decisions, it really depends on the texture and flavor you like best. Grilling with husks helps steam the corn a little, which gives it a softer, juicier texture. Removing the husks allows the corn to sit directly on the grill, getting some char and chewiness. For this method, I’m keeping the husks on, to get that lightly-steamed but still smoky effect.

How to Make Grilled Corn

Now for the fun part – getting the corn on the grill! It’s a straightforward process that’s a little bit unusual and very festive. Here are the key steps:

• Make the Compound Butter: Combine the softened butter, chopped cilantro, and lemon peel in a bowl. Stir them well to combine, and either leave it out or place it in the refrigerator.

• Prep the Corn: Peel the husks back, but leave them attached at the base. Carefully pull the silks away from the corn, using a damp kitchen towel to get any stubborn strands. Pull the husks back over the corn, and use some kitchen twine to tie them together at the top. 

• Grill. Turn a grill to high heat, and close the lid. Once it’s heated, lower the heat to medium-high and place the corn on the grill rack. Let it grill for about 35 minutes, or until the kernels are tender and the husk is blackened. 

Enjoy! Let the corn cool slightly before removing the kitchen twine and brushing each ear with compound butter. Sprinkle them with seasonings, and serve. 

Tips and Tricks

This recipe is so minimalist, you hardly need any tips or tricks for whipping it up! But these simple pointers can make things even easier. Here are my best tips for perfect grilled corn:

• Securing the Husks: If you don’t have kitchen twine, you can also use a thin strip of the husk to tie the husks at the top. Just tear off a thin ribbon of husk, and you’ve got a DIY piece of kitchen twine.
• Rotate the Corn: To ensure evenly cooked corn, it can be helpful to rotate the ears once or twice during the grilling time.
• Cooling: Cooling the ears of corn slightly makes it easier to peel the husk back, so be sure to let them sit for a few minutes before you try to open them.
• Compound Butter: You can make the butter ahead of time.  My rule of thumb is a tablespoon of butter for every ear of corn. I sometimes still have a few tablespoons of the compound butter left over, but I just throw it in the fridge and use it for steamed fish and veggies later in the week.

What to Serve with Grilled Corn

Grilled corn pairs well with everything from coleslaw to fish! I love it as part of a summer barbecue spread, with dishes like…

• Barbecue Chicken: As much as everyone loves throwing a steak on the grill, sometimes a perfectly cooked, deliciously saucy piece of Perfect Barbecue Chicken is even better.
• Potato Salad: I loved potato salad as a child, and created this creamy, dreamy Red, White, and Blue Potato Salad with fingerling potatoes to be the healthier version that still lives up to the hype.
• Watermelon: Serve up a cold watermelon as-is, or use it to make this crave-worthy, utterly refreshing Watermelon Cucumber Salad with Feta and Mint.

Storing and Reheating

To store grilled corn on the cob, remove the husks and place the ears in an airtight container in the fridge. They will keep for up to 3 – 4 days. Reheat in the oven at 350°F for 10-15 minutes, or grill again on medium heat for about 5 – 10 minutes.

Can I Freeze This?

To freeze grilled corn on the cob, cool it down and then remove the husks. Wrap each cob tightly in plastic wrap or foil, label them with the date, and place them in the freezer. They will keep in the freezer for 3 – 6 months. Thaw them overnight in the fridge before reheating and serving.

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Perfect Grilled Corn

Sweet, fresh corn is a must-have in the summer, and there's no better way to make it than grilling. This easy Grilled Corn is loaded with a unique nutty taste that you're sure to love.

Course Side Dish

Cuisine American

Keyword cooking corn on the cob on the grill, cooking corn on the grill, grilled corn, grilled corn on the cob

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 8

Author Amy Stafford

Ingredients

• 4 tablespoons butter softened
• 2 tablespoons cilantro chopped. I use generous tablespoons.
• 1 teaspoon lemon zest (grated peel)
• 4 ears corn
• 1 tablespoon chili powder
• 1/2 teaspoons flaky sea salt

Instructions

• Butter: Add butter, chopped cilantro and lemon peel and stir to combine. You can leave at room temperature or place back in refrigerator if you plan on using later.
• Prep the corn: Peel the husks back, leaving the husks attached at the base. Remove the silks by pulling away, you can use a damp dish towel to rub corn to remove any stubborn strands. Pull husks back up over corn ears to cover again. Use a piece of kitchen twine to tie the husks together around the top of the corn.
• Turn a grill to high and close the lid. Lower the heat to medium-high. Place the corn on the grill rack and grill in the husk until the kernels are tender and the husk is blackened, about 35 minutes.
• Set aside to cool slightly, remove string and then peel the corn and brush with the butter.
• Sprinkle with the chili powder, season with the sea salt and serve.

More Mouthwatering Recipes with Corn

• Mexican Street Corn Salad with Chicken Thighs
• Blueberry Corn Salad
• Spicy Corn Succotash

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These banana oatmeal chocolate chip cookies are packed with fruity cardamom and cinnamon for a warmly spiced treat. They’re so golden and crispy you’d never know they’re gluten free!

Easy Banana Oatmeal and Chocolate Chip Cookies

If you’re a cookie lover, these freshly baked banana oatmeal chocolate chip cookies are for you. The buttery dough has hints of vanilla, cinnamon, and even floral notes from a bit of cardamom. They’re also made with gluten free flour. Baked until golden and crispy, the cookies will fill your kitchen with a sweet and spiced aroma in just 25 minutes. Who can say no to that?

Why You’ll Love These Oatmeal Chocolate Chip Cookies with Banana

Your cookie jar will always be full thanks to these freezer-friendly banana oatmeal chocolate chip cookies.

• Versatile. Add cocoa powder, crunchy pecans, or a peanut butter filling for more flavor and texture.
• Quick. 25-minute homemade cookies beat store-bought and café-style ones any day.
• Gluten-free. They’re so good so no one will be able to tell they’re made with gluten-free flour and oats.
• Freezer-friendly. Set one on the counter whenever you’re craving a cookie.

Recipe Ingredients

Cardamom, earthy cinnamon, and creamy bananas are a heavenly flavor combination. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Ground cardamom – You can use whole cardamom and grind it yourself in a pestle and mortar.
• Ground cinnamon – Feel free to swap it for ground nutmeg.
• Gluten free flour – Find this in the baking or “health food” section at most grocery stores.
• Kosher salt – Avoid coarse salt because it won’t dissolve in the dough.
• Baking soda – Don’t swap it for baking soda, which will make the cookies very fluffy and cake-like.
• Light brown sugar – Dark brown sugar works too, but the cookies will have a dark brown color.
• Butter – Skip the salt in the rest of the recipe if you use salted butter.
• Granulated sugar – You can use light brown sugar.
• Banana – The riper, the better.
• Egg – Liquid eggs are great.
• Vanilla extract – Almond extract is a good swap.
• Old-fashioned rolled oats – Make sure the package says “gluten free” too.
• Chocolate chips – Add milk, bittersweet, or dark chocolate chips.

How To Make Banana Oatmeal Chocolate Chip Cookies

It’s just like making your favorite chocolate chip cookie, but with warm spices and gluten free ingredients. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat the oven to 350F. Line the baking sheets with parchment paper and set them aside.

• Toast the spices. Add the cardamom and cinnamon to a small skillet over medium heat. Stir them continuously for 2 minutes, or until fragrant. Remove them from the heat.
• Mix the dry ingredients. Whisk the toasted spices, flour, salt, and baking soda in a large bowl. Set it aside.
• Cream the butter. Use a hand-mixer to beat the sugars and butter over medium-high speed until smooth and creamy. Reduce the speed to low.

• Make the dough. Gradually add in the dry ingredients. Add the banana, egg, and vanilla extract, beating until well combined. Fold in the oats and chocolate chips.
• Shape it. Roll the dough into 24 evenly-sized balls, about 1 1/2 tablespoons each. Spread them out on the baking sheets, leaving 2″ between them.
• Bake. Pop one tray into the oven at a time. Bake for 5-6 minutes, rotate the tray, and bake for another 5-6 minutes or until slightly golden around the edges. Remove it from the oven and repeat for the other tray.
• Serve. Let the cookies cool for at least 10 minutes before moving them to a wire rack. Serve and enjoy!

Tips & Variations

Adding chewy cranberries and a Nutella filling can take these gluten free cookies to the next level.

• More add-ins. Fold 1/4-1/2 cup chopped pecans, walnuts, mini pretzels, dried cranberries, or raisins into the dough for extra texture.
• Stay in the middle. Never bake on the bottom oven rack because it’s too hot and the cooking will burn. The top rack doesn’t receive enough heat, so the texture’s affected. For best results due to even heat distribution, always bake using the middle oven rack.
• Reduce waste. Swap the parchment paper for a silicone baking sheet. You can also start freezing leftover over-ripe bananas that you can use to make this recipe again in the future.
• Make them chocolatey. Stir 1/4 cup cocoa powder into the dry ingredients for extra chocolatey, dessert-like cookies.
• Add a filling. Scoop dollops of whipped cream cheese, Nutella, or peanut butter onto a parchment-lined baking sheet. They should be the size of 1/2 tablespoon. Freeze for 1 hour or until firm. Stick one into the center of each ball of dough right before baking for a yummy filling.

Proper Storage

There’s nothing like a homemade cookie that’s as fresh as the day you baked them.

• Counter: Place them in an airtight container for up to 2 days.
• Fridge: Store them in a Ziploc bag or container for up to 5 days. Set them on the counter for 5 minutes before digging in.
• Freezer: Wrap each cookie in plastic wrap once. Transfer them to a freezer bag. Freeze for up to 3 months. Thaw them overnight in the fridge or on the counter for 15-20 minutes.

More Gluten Free Cookies

• Gluten Free Cranberry Pistachio Shortbread Cookies
• Gluten-Free Pecan Pie Thumbprint Cookies
• Gluten Free Pumpkin Oatmeal Cookies
• Thin and Crispy Gluten Free Chocolate Chip Cookies

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Gluten Free Banana Oatmeal Chocolate Chip Cookies

This banana oatmeal chocolate chip cookies recipe is warmly spiced with cinnamon and cardamom for a comforting, freshly baked treat. 

Course Cookie, Cookies, Dessert

Cuisine American

Keyword banana oatmeal and chocolate chip cookies, banana oatmeal chocolate chip cookies, oatmeal chocolate chip cookies with banana

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 24 cookies

Author Amy

Ingredients

• 2 teaspoons ground cardamom
• 1 teaspoon ground cinnamon
• 1 cup gluten free flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 cup packed light brown sugar
• 1/2 cup unsalted butter 4 ounces, at room temperature
• 1/4 cup granulated sugar
• 1 ripe banana mashed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup bittersweet chocolate chips

Instructions

• Preheat the oven to 350°F. Line two large rimmed baking sheets with parchment paper; set aside. Toast cardamom and cinnamon in a small skillet over medium, shaking skillet often, until fragrant, about 2 minutes. Remove from heat. Whisk together cardamom mixture, flour, salt, and baking soda in a medium bowl; set aside.
• Beat brown sugar, butter, and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until creamy, about 1 minute. Reduce mixer speed to low, and gradually add flour mixture to butter mixture, beating until combined, about 1 minute. Add banana, egg, and vanilla; beat until combined, about 30 seconds. Stir in oats and chocolate chips.
• Drop 24 portions of dough (1 1/2 tablespoonfuls each), spaced 2 inches apart, on prepared baking sheets. Bake in a preheated oven, one sheet at a time and rotating the baking sheet halfway through bake time, until cookie edges are golden brown and set, 10 to 12 minutes per batch. Let cookies cool to room temperature on a baking sheet, 10 to 15 minutes.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This naturally thickened, garlicky tomato bisque with savory parmesan just screams “welcome home” after a long day. It’s comforting, packed with Italian seasoning, and is just waiting to be paired with some toasty baguette slices.

Easy Tomato Bisque Recipe

If you’re looking for an easy weeknight recipe that’s also super comforting, a pot of this velvety tomato bisque is just what you need. Browned onions and tender carrots add natural sweetness, while Italian seasoning and fragrant garlic balance out the flavors. Every spoonful is a beautiful orchestra of sweet and savory goodness. Blended until smooth and creamy, this recipe goes easy on the stomach because it only has a bit of butter while still being the comforting soup you need it to be.

Why You’ll Love This Tomato Bisque Soup

This buttery tomato bisque with hints of garlic and Italian seasoning is comfort food at its best.

• Freezer-friendly. Throw it into the pot whenever you need a last-minute dinner.
• Hearty. Rice, carrots, and onions add more than just flavor. They make sure you actually fill up on this recipe.
• Better than canned. Aside from only having fresh ingredients, you can adjust the seasoning to taste.
• Great for weeknights. There’s nothing like digging into some tomato bisque with a grilled cheese sandwich after a long day.

Tomato Bisque vs Tomato Soup

Although they may seem like the same thing, here are their main differences:

• Bisque: Tomato bisque is always smooth and creamy. It doesn’t contain chunks of tomatoes or veggies. Base ingredients include tomatoes, garlic, onions, and broth or wine. Heavy cream and butter are typically added for creaminess and thickening agents. This recipe doesn’t have cream, but the rice helps thicken it.
• Soup: Tomato soup can be smooth or chunky. Tomatoes, onions, garlic, and broth are also the base ingredients (but no wine). It may or may not be creamy. The consistency also tends to be slightly more watery.

Recipe Ingredients

Italian seasoning packs lots of savory, herby goodness without needing to keep lots of spices on hand. Scroll to the recipe card at the bottom of the post for exact measurements.

• Yellow onion – Feel free to use white onion.
• Rice – Use a long-grain rice like Basmati or jasmine.
• Carrot – Use whatever leftovers you have. Diced, shredded, whole, etc. It’ll be blended anyway.
• Garlic – Garlic powder works too.
• Italian seasoning – Add your favorite.
• Coconut oil – Avocado or olive oil are good swaps.
• White wine – It needs to be dry wine. If it’s sweet and fruity, the soup will taste funny.
• Low sodium chicken broth – Veggie broth is fine as well.
• Canned tomatoes – They can be whole or crushed.
• Raw honey – Agave nectar can be used instead. Avoid maple syrup because it’s too smokey.
• Unsalted butter – Skip the salt in the rest of the recipe if you use salted butter.
• Salt and pepper – I prefer salt and freshly-cracked black pepper.

How to Make Tomato Bisque

Browned onions and sweet tomatoes are an Italian culinary heaven full of the caramelized, tangy flavors you’ll find in this recipe. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Sautée the onion and rice. Add the coconut oil to a pot over medium-high heat. Stir in the onions, rice, carrots, garlic, and Italian seasoning. Let it cook for 4-5 minutes or until the onions are lightly browned and softened.

• Add the liquids. Pour in the wine and use a wooden spoon to carefully scrape the bottom of the pot to remove any browned bits. Avoid metal spoons and spatulas for this because they’ll scratch the pot.
• Mix in the tomatoes. Add the broth, tomatoes, honey, and butter. Season with salt and pepper. Stir well and bring it to a boil.
• Simmer it. Reduce the heat to low and let it simmer (covered) for 20 minutes.
• Blend the soup. Transfer the ingredients to a blender. Process until completely smooth. You may have to do this in batches. Feel free to use a hand blender if you have one. Return it to the pot.
• Serve. Adjust the seasoning with more salt and pepper to taste. Serve immediately and top it with parmesan cheese and basil. Enjoy!

Tips & Variations

There’ll be no more canned soup in your pantry once you see the spicy, pepper-y, and herby possibilities of this homemade version.

• Add a swirl. Grab 1 tablespoon pesto or coconut milk and swirl it into every bowl of soup. It’ll look nicer, but also add herbiness and creaminess.
• Make it spicy. Mix in 1/2-1 teaspoon red pepper flakes or chili oil for a kick of heat.
• Add more garnishes. Topping the bisque with 1-2 tablespoons fried shallots or croutons per bowl will add extra texture.
• Make a tomato-pepper bisque. Stir 1/4 cup roasted red peppers into the pot when sauteeing the veggies. Continue with the recipe as usual and you’ll have a yummy variation of this dish.
• Go alcohol-free. Swap the white wine for broth or water to make this a family-friendly recipe.
• Choose non-stick. To avoid any burning and sticking of the veggies or bisque, non-stick pots are best for preparing this soup in.

Serving Suggestions

This comforting tomato bisque is perfect for dipping in crispy grilled cheese or toasty, sliced bread! If you want to serve it as a side, try it with my Bison Meatballs. Stuffed Chicken Breast or Pistachio Crusted Salmon are other great ideas. For veggie sides, try my Stuffed Mushrooms and Grilled Asparagus with Onion. Salad options include my Spring Mix Salad with Champagne Dressing and Cannellini Bean and Radicchio Salad.

Proper Storage

Any bisque leftovers need to be fully cooled before refrigerating or freezing.

• Fridge: Place it in an airtight container for up to 5 days. Discard it immediately if it tastes sour or is bubbling when cold.
• Freezer: Pour it into freezer-friendly bags or containers in serving-size portions. Freeze for up to 3 months. Thaw it overnight in the fridge or reheat straight from frozen.
• To reheat it: Microwave it for 30 seconds, stir, and go another 30 seconds. If it’s frozen, reheat it in a pot over medium heat. Stir occasionally and let it thaw and heat up for about 15-20 minutes.

More Soup Recipes To Try

• The Best Chicken Noodle Soup
• Curried Lentil Soup with Tomato and Coconut
• Cell Recovery Potato Leek Soup
• Italian Tomato Lentil Soup

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Tomato Bisque

This easy tomato bisque recipe with parmesan and Italian seasoning is a comforting weeknight dinner paired with toasty sliced bread. 

Course Soup

Cuisine American, Italian

Keyword tomato bisque, tomato bisque recipe, tomato bisque soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

Soup:

• ½ cup diced yellow onion
• ¼ cup dry gluten-free long-grain rice
• ¼ cup diced carrot
• 1 tablespoon garlic minced {about 1 large clove}
• 1 teaspoon dried Italian seasoning
• 2 tablespoons coconut oil
• ¼ cup dry white wine
• 2 cups low sodium chicken broth
• 1-28 oz. can whole tomatoes
• 1 teaspoon honey
• 2 tablespoons unsalted butter
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Optional Toppings:

• Grated parmesan
• Fresh basil leaves

Instructions

• In a medium saucepan over medium-high heat, melt coconut oil and sauté onion, rice, carrots, garlic and dried Italian seasoning until the onion starts to soften, about 4-5 minutes.
• Add wine to pan and scrape any brown bits that are stuck to the bottom.
• Add in chicken broth, tomatoes, honey and butter, season with salt and pepper . Bring to a boil.
• Once at a boil, reduce the heat to low. Simmer covered for about 20 minutes.
• Let cool slightly and blend soup, either with a hand-held or standard blender. If using a standard blender, be careful because hot liquid expands so use a towel under your hand to hold down the lid.
• Serve and top with grated parmesan and fresh basil leaves.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These garlicky Instant Pot artichokes are pressure cooked for a quick and fancy holiday side. They’re ultra tender and have a touch of fresh herbs that’ll make them a go-to at all your dinner parties from now on.

Easy Instant Pot Artichokes

These tender and naturally creamy Instant Pot artichokes are the perfect opportunity to impress all your holiday guests without slaving away in the kitchen. They’re pressured cooked to perfection and have a certain European flair that’s ready in 15 minutes. Infused with hints of garlic, sweet and tangy lemons, as well as fresh herbs, these freshly-made artichokes will be turning heads once you set them on the table.

Why You’ll Love This Artichoke Recipe

These Instant Pot artichokes are a simple but fancy side dish that’ll impress all your guests.

• Easy. After trimming and rubbing the artichokes with lemon, just toss them in the Instant Pot with some water.
• European flavor profile. This side dish has Mediterranean vibes thanks to the combination of lemon, garlic, and fresh herbs.
• Fast. You only need 20 minutes from start to finish!
• Beginner-friendly. There’s no need to be an experienced chef to make sure these artichokes come out perfectly tender.

What You’ll Need

Garlic, lemon, and herbs are a simple but very gourmet flavor combination. Scroll to the recipe card at the bottom of the post for exact amounts.

• Water – Veggie stock is a great swap.
• Medium artichokes – They need to be raw (fresh).
• Garlic – Fresh garlic is best, but feel free to use shallots instead.
• Lemon – You can use lime juice but reduce the amount by half because it’s more acidic.
• Fresh herbs – I love parsley, rosemary, and dill.

Why Cook Artichokes in the Instant Pot?

Using an Instant Pot means more elements are “controlled” like the amount of steam released and trapped, as well as the cooking time. On the other hand, using regular pots to boil or steam the artichokes takes longer (25-40 minutes) because the fibers are harder to soften, especially if the steam is escaping through the vent hole.

How to Make Instant Pot Artichokes

These easy Instant Pot artichokes get all their flavor from being pressure cooked with fragrant garlic, sweet lemons, and fresh herbs. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Prep them. Trim the artichokes’ stems, removing the top 1/3 using a serrated knife. Use kitchen shears to trim the tips of the leaves.
• Rinse them. Rinse the artichokes under running water, spreading out the leaves to allow water inside the layers.

• Rub with lemon. Grab the lemon wedges and rub them over the cut sections of the artichokes to minimize browning.
• Fill the pot. Place the garlic, lemon wedges, and fresh herbs in the Instant Pot. Add the trivet and pour water inside.
• Add the artichokes. Arrange the artichokes upside down in a single layer inside the Instant Pot. You may need to cook in batches.
• Seal it. Lock the lid in place, ensuring the release valve on the top is closed.

• Cook them. Use the “manual” mode to cook them on HIGH pressure for 15 minutes. Do a “quick release” when done.
• Serve. Remove the artichokes from the Instant Pot. Slice them in half, serve, and enjoy.

Tips & Variations

Crumbled feta and a dipping sauce can make these Instant Pot artichokes look like they’re straight out of a Michelin-star kitchen.

• Make them spicy. Sprinkle them with red pepper flakes, cayenne pepper, or add a drizzle of chili oil to taste for a kick of heat.
• Sprinkle cheese. Crumble feta or goat cheese and sprinkle it over the artichokes for some creamy tang.
• Choose them right. Choose fresh, firm artichokes with tightly closed leaves. The stem should also be firm and green. If they’re slightly yellow or the leaves are soft, they’re beginning to go bad.
• Avoid canned. Canned or jarred artichokes have been pre-cooked, so using them for this recipe would over-cook them. You need to use raw artichokes only.
• Add a dipping sauce. Dijonnaise (a mixture of mayo and Dijon mustard), tahini, or melted compound butter can add extra flavor to each bite.

Serving Suggestions

These Instant Pot artichokes are a great side for your holiday dinners. My Stuffed Mushrooms and Grilled Asparagus with Onion are other wonderful veggie sides. For soup ideas, try a bowl of my Baked Sweet Potato Soup. As for main dishes, go for my Orange Rosemary Pork Tenderloin or roasted turkey.

How to Store & Reheat Leftovers

Make them in advance to free up some kitchen space on Christmas Day.

• Fridge: Place it in an airtight container for up to 4 days. Keep it in the back of the fridge where it’s coldest and away from strong-smelling foods.
• To reheat them: Microwave them for up to a minute or until warm. You can also “steam” them. Add 1 tablespoon water to a pan over medium heat and place the artichokes inside. Cover the pan with the lid and let them steam for 9-12 minutes or until warm.

More Easy Veggie Sides

• Grilled Vegetable Plate
• Air Fryer Crispy Mini Potatoes
• Baked Zucchini Fries
• Sesame Roasted Asparagus
• Roasted Bok Choy

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Instant Pot Artichokes

This tender Instant Pot artichokes recipe with hints of tangy lemon, garlic, and fresh herbs will be your go-to holiday side dish.

Course Side, Side Dish

Cuisine American, Mediterranean

Keyword artichokes in instant pot, artichokes instant pot, instant pot artichokes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Author Amy – A Healthy Life for Me

Ingredients

• 1 1/2 cups water
• 2 medium artichokes trimmed and prepped
• 2-4 cloves garlic to taste
• 1/2 lemon sliced into wedges
• fresh herbs

Instructions

• Prep your fresh artichokes by trimming the stem, removing the top 1/3 of it using a serrated knife.
• Using kitchen shears, trim the tips of leaves.
• Rinse your artichokes under water, spreading out the leaves to let water inside the artichoke’s layers.
• Take lemon wedges and rub over the cut sections of the artichoke. This step helps to minimize browning/oxidation
• Place garlic, lemon wedges and fresh herbs in your Instant Pot.
• Place the Instant Pot trivet on top and gently pour the water into the Instant Pot.
• Arrange your artichokes upside down in your Instant Pot in a single layer.
• Put the lid on and lock in place, be sure the release valve on the top is closed.
• Using the manual mode, cook the artichokes on HIGH pressure for 15 minutes.
• Once cooking time is up, let the pressure naturally release.
• Carefully do a quick release on the remaining pressure by switching the valve to venting.
• Remove the lid and carefully remove artichokes with tongs or a large spoon. Slice in half and enjoy warm with your favorite dipping sauce or as is!

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Coated in a savory Asian-style sauce, this tender beef and broccoli recipe with hints of honey and garlic is an easy, healthy dinner. Sprinkled with crunchy sesame seeds and served over fluffy rice, you’ll love every saucy bite.

Healthy Beef and Broccoli Recipe

Loaded with crisp broccoli in a spicy umami sauce, this hearty beef and broccoli recipe is the best homemade take-out dinner you’ve ever had. Quickly marinated and topped with nutty sesame seeds, you won’t believe it’s ready in less than half an hour.

With strips of tender steak perfectly browned in coconut oil, this easy dinner is also packed with protein. Plus, the whisked sauce with coconut aminos for savoriness and honey for sweetness means it’s fresh and healthy. To up the Asian flair, there’s lots of garlic and ginger added too.

Served on its own or with leftover rice, all this broccoli beef needs is a sprinkle of crunchy green onions for that restaurant-look you love. Kept simple or dressed up with cashews, you’ll be welcoming it to your weeknight menu in no time.

Why You’ll Love This Paleo Beef and Broccoli

Even if you’re not a pro-cook, you’ll choose making this over ordering in any day once you’ve had a bite.

• Quick. You’ll have a large bowl of broccoli beef on your table in 27 minutes.
• Better than take-out. You know exactly what’s in it and when you made it. Plus, it’s way saucier!
• Healthy. You’re using fresh ingredients and coconut aminos to cut back on the salt. Arrowroot flour also means no processed ingredients.
• Prep-friendly. Marinate the steak overnight and keep the sauce in the fridge so you can just throw everything together for dinner.
• Versatile. Swap the protein, add more veggies, serve it over leftover rice… There are so many possibilities!

What You’ll Need

You get the same flavors from your favorite take-out but with paleo-friendly ingredients. Check the recipe card at the bottom of the post for exact amounts.

For the Beef

• Flap steak – This is also called “bottom sirloin.” It’s from the same area as flank steak, except it’s closer to the round and shank.
• Coconut aminos – Use low-sodium soy sauce if you’re not a paleo diet.
• Vegetable broth – Beef broth is a good swap. Use low-sodium versions.

Making the Sauce

• Vegetable broth – Beef broth is a good substitute. I prefer low-sodium versions.
• Coconut aminos – This is an aged and fermented savory sauce that comes from the sap of palm trees. The color and flavor are very similar to soy sauce.
• Coconut oil – Feel free to use olive oil.
• Garlic – You can use garlic powder.
• Ginger – Fresh ginger is best, but you can use ground ginger too.
• Arrowroot flour – Cornstarch is a great swap.
• Honey – Don’t use maple syrup or agave nectar because they’re too smokey.
• Coconut oil – Sesame oil works too.

For the Broccoli

• Coconut oil – Feel free to use vegetable, corn, or canola oil.
• Broccoli – Use fresh or frozen.
• Red pepper flakes – Cayenne pepper adds plenty of heat too if that’s what you have on hand.

Topping Ideas

• Sesame seeds – Try to use toasted sesame seeds because their nutty flavor is more intense.
• Green onions – Use the white and green parts.

How to Make Healthy Beef and Broccoli

Marinating the beef and making the sauce in advance will give you a head-start for dinner on any weeknight. Check the recipe card at the bottom of the post for more detailed instructions.

• Marinate it. Place the beef, coconut aminos, and vegetable broth in a medium-bowl. Mix well to combine and let it marinate in the fridge for 15-20 minutes.

• Make the sauce. Whisk the garlic sauce in a large bowl and set it aside.
• Brown the beef. Add half of the coconut oil to a large pan. Place the marinated beef in the pan in a single layer. Let it cook for 1-2 minutes on each side or until browned. Remove it from the heat and set it aside.

• Add the broccoli. Add the remaining oil to the pan. Add the broccoli and red pepper flakes. Stir well. Add 2 tablespoons of water and cover the pan with the lid for 30 seconds. Remove the lid and continue to cook for 2-3 minutes or until the water has evaporated.
• Mix everything. Return the beef to the pan and pour in the sauce. Toss until the sauce begins to thicken and the ingredients are completely coated.
• Serve. Remove it from the heat and garnish. Serve and enjoy.

Tips for Success

You can improve any paleo beef and broccoli with these simple tips and ingredient swaps or add-ins.

• Swap the protein. Change the beef for chicken or shrimp in this recipe.
• Give it more crunch. Add in 1/4 cup of cashews or chopped water chestnuts for some crunch.
• Blanch the broccoli. Bring a pot of water to a boil and add the broccoli for 2-3 minutes. Strain it immediately. It will help the broccoli retain its crispness and color.
• Add more veggies. Bell peppers, baby corn, and mushrooms will add more nutrients and flavor to every bite.
• Prep ahead. Slice the beef, marinate it, and make the sauce in advance so you can just mix everything together right before dinner.

What to Serve with Paleo Beef and Broccoli

This beef and broccoli recipe is the perfect paleo dinner when served over cauliflower rice. If you’re not on any diet, serve it with white rice, brown rice, or my Shrimp Fried Rice leftovers. Another hearty side idea is my Soba Noodle Salad with Shrimp. For veggies, go for my Roasted Bok Choy or Grilled Vegetable Plate.

How to Store & Reheat Leftovers

Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep it away from direct sunlight or heat when on the counter for reheating or serving. To reheat it, pop it into the microwave for up to a minute or until warm. You can also heat it in a pan over medium-low heat for 6-7 minutes.

More Easy Beef Recipes

• Chimichurri Steak with Burnt Carrots and Goat Cheese
• Paleo Skillet Beef Fajitas {gluten free + whole30}
• Mushroom Beef Burgers {Gluten Free}
• Asian Beef Rainbow Salad {paleo + gluten free}
• Farro Beef Mushroom Asparagus Marinara

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Beef and Broccoli Recipe

This beef and broccoli recipe with honey, garlic, and red pepper flakes is a spicy, saucy Asian-style dinner that beats take-out any day. 

Course Dinner, Lunch

Cuisine American, Asian

Keyword beef and broccoli recipe, healthy beef and broccoli recipe, paleo beef and broccoli

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

Steak Marinade:

• 1 1/2 pounds flap steak or hanger steak sliced thin against-the-grain
• 1 tablespoon coconut aminos
• 1 tablespoon vegetable or beef broth

Garlic Sauce:

• 3 tablespoons vegetable or beef broth
• 3 tablespoons coconut aminos
• 1/2 teaspoon coconut oil melted
• 2 cloves garlic minced
• 1 tablespoon minced ginger
• 1 teaspoon arrowroot flour
• 1 teaspoon honey
• 1 teaspoon coconut oil melted or sesame oil {sesame oil is not considered paleo}

Broccoli:

• 2 tablespoons coconut oil divided
• 1 head broccoli cut into bite-size pieces
• 1 tablespoon red pepper falkes {optional}

Topping:

• 1 tablespoon sesame seeds optional
• 1 green onion white and green sliced

Instructions

• Place steak, and marinade in a medium bowl, tossing to coat. Set aside. Ideally you want steak to marinade 15-20 minutes.
• In the meantime whisk together garlic sauce and set aside.
• Heat a large heavy skillet over medium and add 1 tablespoons of coconut oil to pan and swirl to coat. Place sirloin in one single layer in skillet and don’t stir. Cook sirloin for about 1-2 minutes until bottom side is brown. Turn, using tongs, and cook until brown on the bottom, about 1-2 minutes. Transfer sirloin to a clean bowl.
• Add remaining 1 tablespoon of coconut oil to skillet, when melted add broccoli and red pepper flakes. Stir continuously for about 1 minute. Add 2 tablespoons of water and quickly cover skillet with lid. Leave lid on skillet for about 30 seconds. Remove lid, and let cook, stirring continuously, until all of the water has evaporated, about 2-3 minutes
• Add sirloin slices and any juices and garlic sauce to pan. Toss until sauce begins to thicken and ingredients are well coated.
• Remove from heat and sprinkle with sesame seeds if using. Serve immediately.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This refreshing shirazi salad with a lemon-olive oil vinaigrette is an herby Middle Eastern party in a bowl. It’s ready in 15 minutes, packed with crunchy veggies, and goes from side dish to appetizer with the help of crispy pita chips.

The Best Shirazi Salad Recipe

If you usually struggle with eating all your veggies, this crunchy shirazi salad is a game-changer for you. It’s chopped into little pieces so you can eat it by the spoonful or push it onto a pita chip for a light appetizer. The combination of cucumbers, sweet tomatoes, and spicy red onions is simply perfect. Tossed with fresh herbs like parsley, cilantro, and dill, there’s a beautiful balance of flavors with the mint being the wow-factor of it all. Drizzled with a simple tangy vinaigrette, you’ll definitely be setting the main dishes aside for another serving of this refreshing shirazi salad.

Why You’ll Love This Easy Salad

This shirazi salad recipe is proof that salads don’t have to be boring or complicated.

• Quick. Everyone has time for a 15-minute salad!
• Refreshing. Juicy cucumbers, fresh herbs, and lots of lime juice make this a refreshing side dish you can serve with all your meals.
• Authentic. The ingredient list is exactly like the one you’d find at a traditional Persian restaurant.
• Light. It’s all veggies! It’s so good you won’t feel like you’re eating salad at all.

What is Shirazi Salad?

Shirazi salad is a traditional Persian side dish. It’s made with finely chopped cucumbers, tomatoes, and red onions. For herbiness, lots of parsley, cilantro, and dill are added too. Its signature herb for a refreshing bite, however, is dried mint. The simple salad is seasoned with olive oil and lime juice. It’s served with lunch or dinner alongside Mediterranean or Middle-Eastern mains.

Recipe Ingredients

The fresher the veggies and herbs, the better your salad will be. Scroll to the recipe card at the bottom of the post for exact amounts.

• Persian cucumbers – Regular cucumbers are a great swap.
• Red onion – Yellow onion works too.
• Parsley – The leaves should be bright green and fresh. Stay away from yellowing and wilted parsley leaves.
• Cilantro – Use the leaves, not the stems.
• Dill – If using dried, reduce the amount by half.
• Dried mint – You can swap it for 1-2 finely chopped fresh mint leaves.
• Tomatoes – I prefer Roma, but heirloom tomatoes work too.
• Lime juice – Feel free to use lemon juice.
• Olive oil – Extra-virgin is best. You can also use avocado oil.
• Salt – Fine sea salt is great here.
• Black pepper – Make sure it’s freshly ground.

How to Make Shirazi Salad

If you’re not serving the salad right away, hold the vinaigrette and lime juice until right before dinner to keep the veggies crunchy. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Dice the cucumbers. Peel the cucumbers in alternating stripes and cut off the ends. Dice the cucumbers into ¼” squares. If you’re using regular-sized ones, you must remove the seeds.
• Mix the veggies. Place the onions and fresh herbs in a large bowl. Mix in the diced cucumbers.
• Prep the tomatoes. Remove the seeds from the tomatoes and dice them into 1/4″ pieces. Add them to the veggie mixture along with the dried mint. Mix well.

• Make the vinaigrette. Whisk the lime juice, olive oil, salt, and pepper until well combined. Set it aside.
• Adjust the seasoning. Pour half of the vinaigrette into the salad. Stir well and season with more salt, pepper, and lime juice to taste. Feel free to add more vinaigrette.
• Serve. Refrigerate the salad until ready to serve or enjoy it at room temperature. Enjoy!

Tips & Variations

Cut the veggies into even pieces and chill the salad in advance to make sure your shirazi salad turns out absolutely perfect.

• Add spices. Mixing 1/4-1/2 teaspoon of sumac or zaatar into the salad can increase its Middle-Eastern vibes. Sumac is slightly tangy while zaatar is smokey and earthy.
• Even cuts. Dice the veggies evenly so that the salad is super crunchy and absorbs the flavors well, otherwise some pieces will be under-seasoned.
• Chill it. Place the bowl in the fridge for at least 30 minutes before serving so that the herby flavors and lime juice can come together.
• Use more veggies. As long as you dice them into the same size, bell peppers can add more crunch to the salad.
• Make it spicy. Add red pepper flakes, Aleppo pepper, cayenne pepper, or chili oil to taste for a bit of heat.

What Goes with Shirazi Salad?

This tangy shirazi salad is a great appetizer when served with pita chips. It’s also a wonderful side if paired with Mediterranean or Middle-Eastern recipes. For fish ideas, try it with my Lemon Rosemary Steamed Salmon or Baked Cod. For chicken, go for my Greek Chicken Skillet or Chicken on a Stick. If you’re craving pork or steak, then serve it with my Stuffed Baked Steak or Balsamic Roasted Pork Chops.

Proper Storage

Refrigerate the leftovers in an airtight container for up to 3 days. Keep it away from direct heat and sunlight when on the counter for serving. Enjoy it straight out of the fridge or at room temperature.

More Easy Salad Recipes

• Easy Tomato Burrata Salad
• Watermelon Cucumber Salad with Feta and Mint
• Spring Mix Salad with Champagne Dressing
• Lemon Quinoa Salad Recipe
• Beet Salad with Goat Cheese and Pistachios

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Shirazi Salad

This quick shirazi salad with cucumbers, tomatoes, red onions, and a light vinaigrette is a refreshing Middle Eastern side you'll love. 

Course Salad, Side, Side Dish

Cuisine Iranian, Persian

Keyword salad shirazi, Shirazi salad, Shirazi salad recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Ingredients

• 3 to 4 Persian cucumbers about ¾ pound or 1 large cucumber
• ½ of a red onion diced
• 2 tablespoons EACH of finely chopped fresh parsley cilantro, and dill
• 1 teaspoon dried mint
• 2 to 3 medium tomatoes about 1 pound I used Roma
• ¼ cup freshly squeezed lime juice from about 2 limes, plus more as needed
• 3 tablespoons extra-virgin olive oil
• Fine sea salt and freshly ground black pepper

Instructions

• Remove alternating stripes of peel on cucumbers and trim ends.
• Dice cucumbers into ¼-inch pieces and place in a large bowl with onion and fresh herbs.
• Using a spoon or your fingers break up any large pieces.
• Remove tomato cores and dice into ¼-inch pieces, toss with cucumbers and onion mix.
• Add herbs and dried mint. Toss to combine.
• In a small bowl, make the vinaigrette by whisking together ¼ cup lime juice, extra virgin olive oil, ¾ teaspoon salt and ¼ teaspoon pepper.
• Just before serving, add ½ vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed and additional vinaigrette.
• Serve at room temperature or slightly chilled.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

These Whiskey Salted Caramels are the perfect Fall candy recipe – who could resist silky caramel, warm whiskey, and a touch of salt? It’s the perfect balance of sweetness and sophistication in every bite.

The Best Salted Caramels with a Touch of Spirits!

I saw this little recipe on So, How’s It Taste when I was looking for a fall caramel recipe. Crisp weather and caramel are perfection, of course. But adding whiskey? Now that’s genius. So I gave it a try and had to share.

I think these caramels would also make a great hostess gift over the holidays. They’re perfectly chewy and rich in flavor from a bit of whiskey, with a nice sprinkle of salt on top. So festive, and so, so easy.

What Makes These Whiskey Salted Caramels So Good?

These caramels combine the best of sweet, salty, and spirited flavors in a single, irresistible bite! Here are five reasons you’ll love making them:

• Elevated Flavor: Whiskey adds a subtle, sophisticated taste to the caramel, making it extra-special.
• Sweet-n-Salty: Some of us like sweets, and some of us are more into salty snacks. But lots of us love the two together – it’s mouthwateringly good!
• Smooth and Soft: These are velvety-smooth soft caramels that melt in your mouth. So indulgent!
• Festive and Pretty: The robust fragrance of whiskey and the sparkly sprinkle of salt make these candies even more appealing than regular caramels, and that’s saying a lot.

The Ingredients You’ll Need

So what’s in this recipe? These ingredients work together to create a batch of delectable salted caramel squares.

• Butter: Adds richness and flavor to the caramel.
• Heavy Whipping Cream: This key ingredient makes the caramels luscious and creamy.
• Whiskey: I used Jack Daniels, but use whatever you love!
• Vanilla: This really enhances the flavor. Don’t skip it!
• Coarse Kosher Salt: Sea salt would also be fantastic.
• Sugar: Sugar is what actually caramelizes and helps form the base of this recipe, so use a good-quality sugar.
• Light Corn Syrup: Corn syrup is what helps these caramels stay smooth, instead of crystallizing.
• Water

How to Make Whiskey Salted Caramels

If you’ve never made candy before, this recipe will prove that it doesn’t have to be difficult at all. Grab a candy thermometer, and let’s get started!

• Prep the Pan. First, get a 9-inch square pan and line it with parchment paper, letting the paper hang over the sides a bit. Give it a light spray with cooking spray.
• Heat the Cream Mixture. In a small saucepan, mix together the butter, cream, whiskey, vanilla, and a pinch of salt. Heat this until it starts to boil, then take it off the heat and set it aside.
• Heat the Sugar Mixture. Now, in a bigger saucepan, combine the sugar, corn syrup, and water. Heat it up over medium-high heat until it turns into a warm golden brown color. Don’t stir it, just let it do its thing.

• Combine the Two. When that’s done, turn off the heat and slowly pour the creamy mixture into the sugary mixture. Be careful, because it’s going to bubble up violently!
• Cook to the Firm Ball Stage. Put the saucepan back on medium-low heat, and let it cook for about 10 minutes, until the temperature reaches 248°F (that’s the “firm ball” stage on a candy thermometer).

• Cool and Salt. Pour the caramel into the prepared pan and let it cool for about 10 minutes. Sprinkle a tablespoon of salt on top, then let it cool down completely.
• Enjoy! Now comes the fun part: lift the parchment paper with the caramel out of the pan and onto a cutting board. Cut it into squares, roughly 1 inch each. You can wrap them individually in parchment paper for storage – a 3-inch square works well for 1-inch caramels. Just fold the paper over and twist the end to secure it.

Tips for Success

Here are four tips to keep in mind while making this recipe. They’ll help you master the art of crafting the best boozy salted caramels!

• Prepare Ahead: Line your pan with parchment before you start cooking. This caramel sets quickly, so having everything ready helps you move smoothly through the process.
• Watch the Temperature: For perfect caramel consistency, use a candy thermometer. Cook until it reaches 248°F (firm ball stage) for the ideal texture – not too soft, not too hard. I always recommend using a candy thermometer!  It really helps and you can find several that are inexpensive.  I was given one as a gift that came from Williams & Sonoma and I love it!
• Use Caution: When combining the cream mixture with the sugar mixture, pour slowly and gently. The mixture will bubble up suddenly and quite a lot, so take care to avoid burns!

How Long Does Salted Caramel Last For?

Salted caramels usually last for about two to three weeks when stored in an airtight container at room temperature. For longer storage, you can keep them in the refrigerator for up to a month. 

Do Whiskey Salted Caramels Freeze Well?

Actually, yes, you can freeze these for up to 2 – 3 months. Individually wrap them, and store in an airtight container or freezer-safe bag for up to 2-3 months. Thaw at room temperature before enjoying.

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Whiskey Salted Caramels

These Whiskey Salted Caramels are the perfect Fall candy recipe – who could resist silky caramel, warm whiskey, and a touch of salt? It's the perfect balance of sweetness and sophistication in every bite.

Course Dessert

Cuisine American

Keyword homemade candy, homemade caramel, how do you make caramel, salted caramels

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 64

Author Amy Stafford via So, How’s It Taste?

Ingredients

• 5 tablespoons butter
• 1 cup heavy whipping cream
• 2 ounces (1/4 cup) whiskey , I used Jack Daniel's
• 1 teaspoon vanilla
• 1/4 teaspoon coarse kosher salt
• 1 1/2 cups sugar
• 1/4 cup light corn syrup
• 1/4 cup water
• 1 tablespoon coarse kosher salt for sprinkling

Instructions

• Line 9-inch square pan with parchment or wax paper, allowing the paper to drape over two sides; spray lightly with cooking spray.
• In 1-quart saucepan, heat butter, heavy whipping cream, whiskey, vanilla, and 1/4 teaspoon salt to boiling, stirring frequently. Remove from heat; set aside.
• In 3-quart saucepan, mix sugar, corn syrup, and water. Heat to boiling over medium-high heat. DO NOT STIR. Boil until sugar turns a warm golden brown.
• When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful — it will bubble up violently.
• Cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Pour caramel into pan; cool 10 minutes. Sprinkle with 1 tablespoon salt; cool completely.
• Lift parchment from pan and place on cutting board. Cut into squares; wrap individually in parchment paper.
• I cut parchment into 3″ squares for 1″ caramels, fold over and twist end.

Notes

per caramel: 44 calories, 2g fat, 6g carbs, 0g fiber, 0g protein

More Fall Sweets

• Gluten Free Gingersnap Cookies
• Touchdown Trail Mix
• Bread Pudding Muffins

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Stuffed Chicken Breasts are my favorite way to serve chicken, because you get so much flavor in every bite. With goat cheese, basil, and white wine mushroom sauce, this dish sounds fancy, but it’s actually very easy to make!

Healthy Stuffed Chicken Breasts with Crispy Gluten-Free Breading!

Do you like crispy chicken? Me too. What about buttery, sauteed mushrooms? Me too! This recipe is the perfect combination of crisp, breaded chicken, tender sauteed mushrooms, and smooth, savory sauce – it’s basically the best meal ever. An irresistibly creamy goat cheese filling makes it even more mouthwatering, and guess what? Even with all of these “fancy” elements, this is still an easy recipe that even an inexperienced cook can make.

Stuffed chicken breasts have a very restaurant-worthy, gourmet feel to them, so I like to make them for occasions like birthdays or date nights. They also make a feel-good, elevated meal for a Sunday evening, when you have a little time to make something more special than usual. Let’s get into the recipe!

Ingredients

This fresh, flavorful recipe is full of my favorite things! I’m sure you’re going to love this combination of tangy goat cheese, juicy chicken, savory green onions, and crunchy breading. Here’s what you’ll need to make it.

For the Stuffed Chicken

• Chicken Breasts: Boneless, skinless chicken breasts. 
• Goat Cheese: Fresh goat cheese – plain, not flavored.
• Green Onions: Thinly slice the green onions.
• Basil: Shred or chop a few fresh basil leaves.
• Salt and Pepper
• Eggs: A couple of large, whole eggs bind the filling mixture together.
• Breadcrumbs: To keep things gluten-free, use your favorite gluten-free Italian-style breadcrumbs.
• Butter: Unsalted butter, sliced into pats.

For the Mushroom Sauce

• Butter: Divide the unsalted butter in half. You will use half for cooking the mushrooms, and whisk the other half into the cooked sauce to make it velvety.
• Mushrooms: Any sliced mushrooms will work. I like to use baby portobello mushrooms –  they are easy to find in most grocery stores.
• Wine: White wine. You don’t have to use anything expensive, but avoid “cooking wines.” They are usually salted or treated with other preservatives, and won’t have a very good flavor. If you don’t want to use wine, you can use chicken broth, or water mixed with apple cider vinegar to make a tangy, wine-like substitute.
• Chicken Broth: Homemade, store-bought, bone broth, etc.
• Salt and Pepper

How to Make Stuffed Chicken Breasts

Making stuffed chicken breasts is surprisingly easy to do. Even if you have never made a dinner like this before, you can definitely pull it off! Here are the steps.

• Get Ready to Bake. To get started, you will need to preheat your oven to 350°F. Cut some kitchen twine into long strips for tying up the stuffed chicken once it’s ready. Then stir up the filling by mixing the cheese, onion, and basil with half a cup of the bread crumbs and one of the eggs. Add a bit of salt and pepper, and set this mixture aside.
• Flatten the Chicken Breasts. Place the chicken breasts between two sheets of wax paper or parchment on a cutting board and pound them to flatten them out. You want the breasts to be about ¼ inch thick. This doesn’t have to be precise – you just want an even, consistent thickness. I use a meat mallet, but if you don’t have one, a frying pan or saucepan will work.

• Stuff the Chicken. Place a large spoonful of filling on each breast, in a line towards the top. Roll them up and secure with kitchen twine. If you don’t have twine, you can use toothpicks.

• Bread the Chicken. Beat the second egg, and pour it on a small rimmed plate. Place the remaining bread crumbs on another rimmed plate. Set both of these plates next to your baking sheet (I like my baking sheet lined with foil or parchment for easy cleanup). Coat the stuffed chicken in egg first, and then in breadcrumbs, and place on the baking sheet.

• Bake! Top each breast with a slice of butter, and bake in the oven for 35 – 40 minutes. Once the chicken is baked, take it out of the oven and let it cool for about 5 minutes.

• Make the Sauce. When the chicken is almost ready, start making the sauce. Melt a few tablespoons of butter in a saute pan over medium heat, and cook the mushrooms in the butter for about 7 minutes. Then add the wine, cook for 2 – 3 minutes, and pour in the stock. Simmer this mixture until it reduces by half (another 7 minutes or so), and take it off the heat. Finally, whisk in the rest of the butter a tablespoon at a time to make a smooth, creamy sauce.

• Serve. To serve, use a sharp knife or clean kitchen shears to cut the string from each chicken breast. Slice to reveal the filling, and serve with mushroom sauce.

What’s the Best Way to Stuff Chicken Breast?

My favorite way to stuff a chicken breast is the technique you see here. I find that pounding the chicken thin creates an evenly-cooked, juicy result. However, you can also choose to stuff your chicken breast using one of these methods:

• Hasselback: Make hasselback chicken by cutting thin slices across the top of the chicken, starting from the pointed end of the breast and working your way up to the rounded end. Don’t cut all the way through to the cutting board – you want the breast to stay together in one piece. Spoon and press filling into all of the slices you made, allowing it to overflow a little on top.
• Pocket: To make a very simple stuffed chicken breast, just make a pocket and stuff the filling inside. Cut a slit in the side of each chicken breast, and then stuff filling in the “pocket” created by cutting a slit. Next, close the chicken breast back up with kitchen twine, toothpicks, or skewers. 

Is It Better to Bake Chicken Covered or Uncovered?

So should you bake chicken uncovered, or cover it with foil? That depends on what you’re trying to do. For a dish where the chicken is cooked low and slow in liquid, you should definitely cover the pot or baking dish. But for this recipe, we’re aiming for a crispy coating. That calls for baking the chicken uncovered.

Tips for Success

Need some recipe tips? I’ve got you covered! These helpful hints will tell you all you need to know about making this gorgeous main course.

• Goat Cheese: You can play around with the cheese to make slightly different versions of this recipe. Cream cheese, mozzarella, feta crumbles, and even a little blue cheese can all make good additions and/or substitutions. If you do use a strongly flavored cheese like blue cheese, make sure to combine it with a milder cheese like cream cheese.
• Vegetables: Many stuffed chicken recipes call for spinach or other veggies, and you can definitely add those here if you like. I keep mine simple with green onions, but finely chopped artichoke hearts, spinach, or asparagus would also be great.
• Mushroom Sauce: The buttery mushroom and wine sauce is a mouthwatering part of this recipe, but you could also serve this with red sauce, hollandaise, or any other sauce that you love.
• Butter: If you would like to cut down on the butter used in this recipe, just leave out the pat of butter on each chicken breast, and use two tablespoons of butter and two tablespoons of olive oil in the pan when you saute your mushrooms.

Yummy Sides

Stuffed chicken breasts are great with any side dish! This is a very versatile dish that works with many flavor profiles. Make your tried-and-true favorites, or try one of these easy recipes:

• Brussels Sprouts: These are easy to make, and you can do so many different flavor combinations with them! One that I’ve been loving lately is this recipe for Crispy Brussels Sprouts with Bacon. It’s a smoky, savory side dish that goes with everything.
• Succotash: Spicy Corn Succotash is a creamy, satisfying dish made with fresh corn, coconut milk, a little bit of bacon, shallots, and garlic. 
• Salad: Feed your body right with some fresh, raw veggies! Any salad is great with stuffed chicken breasts, but this Tomato Cucumber Salad is especially colorful and tasty.

How to Store and Reheat Leftovers

Any leftover chicken and sauce should be stored in an airtight container in the fridge. It will keep for 3 – 4 days. Reheat in the oven at 350°F until the chicken and filling are fully heated through.

Can I Make This in Advance?

Absolutely! You can assemble the stuffed chicken breasts just as the recipe says, but instead of baking them, place them in a greased baking dish and cover them tightly with plastic wrap, followed by foil (I recommend wrapping your entire dish in foil, not just the top). Defrost overnight in your refrigerator before unwrapping and baking. You may have to increase the baking time slightly. While the chicken bakes, make the sauce, and dinner is done!

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Best Stuffed Chicken Breasts

Stuffed Chicken Breast are my favorite way to serve chicken because you get so much flavor in every bite. Chicken filled with goat cheese, onion, basil and then cooked in a delicious white wine mushroom sauce sounds fancy, but is easy and ensures moist chicken every time.

Course Dinner

Cuisine American

Keyword baked stuffed chicken breasts, gluten free meals, recipe stuffed chicken breasts

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Author Amy Stafford

Ingredients

CHICKEN:

• 6 boneless skinless chicken breasts
• 4 oz fresh goat cheese
• 2 green onions thinly sliced
• 3-4 basil leaves shredded
• salt and pepper to taste
• 2 eggs
• 1 cup Italian-style breadcrumbs gluten free
• 2 tablespoons unsalted melted butter sliced

SAUCE:

• 1 stick of unsalted butter divided in half
• 12 ounces baby portabello mushrooms sliced
• 1/4 cup white wine
• 1 cup chicken broth
• salt and pepper to taste

Instructions

• Preheat oven to 350°F.
• Combine the goat cheese, green onion, basil, 1/2 cup breadcrumbs, one whisked egg, salt, and pepper in a bowl. Stir to mix. Set aside.
• Cut kitchen twine into 6 strips long enough to tie around the chicken breasts.
• Pound chicken breasts between two sheets of wax paper placed on a cutting board. You want the breasts to be about 1/4" thick. This doesn't have to be precise, you just want an even, consistent thickness when done. (I use a meat mallet or if you don't have one try a frying pan to pound your breasts.)
• Place a large spoonful of filling across the pounded chicken, close to the top. Roll the chicken up and secure with twine. (If you don't have kitchen twine, use toothpicks to secure.)
• Beat the second egg and place on rimmed plate. Pour remaining bread crumbs on another rimmed plate. Place both plates next to a baking sheet lined with foil.
• Place stuffed chicken breasts one at a time in egg to coat. Next, roll in crumbs to coat. Repeat with remaining chicken breasts and place on baking sheet.
• Top each breast with a slice of butter.
• Bake for 35 – 40 minutes. Remove from oven and allow to cool to touch, about 5 minutes.
• Meanwhile melt 1/2 stick of butter in sauté pan over medium heat and add mushrooms, cook stirring occasionally about 6 – 7 minutes.
• Add wine and stir. Allow to cook for 3 minutes, and then add broth.
• Allow liquid to reduce by half. This should take another 6-7 minutes.
• Remove pan from heat and add remaining butter one tablespoon at a time, stirring each tablespoon until combined.
• Cut twine and remove from chicken. Slice and serve topped with mushrooms.

Notes

• Goat Cheese: You can play around with the cheese to make slightly different versions of this recipe. Cream cheese, mozzarella, feta crumbles, and even a little blue cheese can all make good additions and/or substitutions. If you do use a strongly flavored cheese like blue cheese, make sure to combine it with a milder cheese like cream cheese.

• Vegetables: Many stuffed chicken recipes call for spinach or other veggies, and you can definitely add those here if you like. I keep mine simple with green onions, but finely chopped artichoke hearts, spinach, or asparagus would also be great.
• Mushroom Sauce: The buttery mushroom and wine sauce is a mouthwatering part of this recipe, but you could also serve this with red sauce, hollandaise, or any other sauce that you love.
• Butter: If you would like to cut down on the butter used in this recipe, just leave out the pat of butter on each chicken breast, and use two tablespoons of butter and two tablespoons of olive oil in the pan when you saute your mushrooms.

More Healthy Chicken Recipes

• Paleo Buffalo Chicken Nuggets
• Lemony Chicken Orzo Soup
• Healthy Chicken Nachos

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This golden and crispy protein pop tarts recipe looks just like the boxed version, except this one has a real strawberry filling. Aside from being larger (and better), the creamy yogurt frosting also helps you avoid a sugar crash for breakfast.

The Best Protein Pop-Tarts Recipe

If you’re always looking for an excuse to have dessert for breakfast, these protein pop tarts are for you! With hints of peanut butter and vanilla in the dough, they’re so much better than the real deal. The filling is also… wait for it… made with fresh strawberries and maple syrup for a natural doze of sweetness. To keep things nice and easy, this is a single-serve recipe that’s cooked in the air fryer too. Once golden and flaky, top it with a whisked, protein-packed frosting for an effortless pop tart. Don’t forget the sprinkles for a pop of color and dig in!

Why You’ll Love These Homemade Pop-Tarts

Whether you have them at home with a cup of coffee or pack them to-go in a Ziploc bag, you’ll be making these pop tarts a couple of times a month.

• Homemade. There are no weird food additives to make them last forever or excess salt and sugar.
• Versatile. You can use seasonal fillings and even change their shape!
• Better than store-bought. They’re made with wholesome ingredients, giving them a much better flavor than anything highly-processed can achieve. You can also load up on the frosting if you want.
• Easy. Whip them up in 15 minutes whether it’s 20F or 105F outside thanks to the air fryer.

What You’ll Need

The 3-ingredient strawberry filling is the best part about these wholesome pop tarts. Check the recipe card at the bottom of the post for exact amounts.

For the Dough

• Gluten-free baking flour – Feel free to use all-purpose flour.
• Vanilla protein powder – You can use chocolate protein powder too.
• Peanut butter powder – It adds plant-based protein and nuttiness.
• Non-fat plain Greek yogurt – Any plain unsweetened yogurt is fine.

To Make the Filling

• Strawberries – Fresh or frozen work. Thaw and drain them completely if you’re using frozen.
• Chia Seeds – These thicken the mixture so don’t skip them.
• Maple syrup – Raw honey and agave nectar are great swaps.

For the Frosting

• Non-fat plain Greek yogurt – Plain or sweetened yogurt work for this.
• Vanilla protein powder – Use chocolate protein powder for a chocolate frosting.
• Sprinkles – Use your favorite!

Recipe Variations

Use these fillings to add more life back into your mornings! Change them as often as you like.

• Chocolate. Use Nutella or your favorite chocolate-hazelnut spread.
• Berries. Raspberries, blueberries, and blackberries are great options. Feel free to use a berry mix too.
• Cookie butter. Biscoff is a great alternative for a sweet filling.
• Nut butter. Crunchy peanut butter, almond butter, and cashew butter will all give your pop tarts the perfect amount of nuttiness.
• Spreads. Try dulce de leche or marshmallow fluff.
• Jams. Save some prep time by using sugar-free jams. Go for strawberry, apricot, blackberry, etc.

How to Make Protein Pop-Tarts

Don’t have an air fryer? This recipe is just as easy in the oven. Check the recipe card at the bottom of the post for oven-instructions.

• Prep the filling. Mash the strawberries in a bowl with a fork. Stir in the chia seeds and maple syrup. Refrigerate it for 5-10 minutes or until thickened.
• Make the dough. Whisk the gluten-free flour, protein powder, and peanut butter powder in a medium-sized bowl until well combined. Add the Greek yogurt and mix until you get a loose dough.
• Knead it. Place the dough on a lightly floured surface. Knead it until smooth.

• Roll and cut it. Use a rolling pin to roll the dough into a long rectangle. Cut it into two (you should have two rectangles).
• Add the filling. Brush egg-wash along 1/2″ of all the edges on one of the rectangles. Place the filling in the center. It shouldn’t touch the egg-wash or it won’t seal properly.

• Seal it. Place the other rectangle on top and seal the edges of the dough with a fork to enclose the filling. Poke some holes in the middle.
• Air fry it. Line the air fryer basket with parchment paper and place the pop tart inside. Cook it at 350F for 4 minutes, flip it, and cook for another 4 minutes until the crust is slightly golden. Remove it from the air fryer and set it aside to cool.

• Add the frosting. Stir Greek yogurt and protein powder in a bowl. Spread it on top of the cooled pop tart. Add sprinkles and enjoy.

Tips for Success

The most important thing is not to over-fill the pop tarts. Everything else just makes them extra pretty or helps ensure perfection.

• Chill it. Pop the dough into the fridge for 1-2 hours before rolling for the flakiest pop tarts. Lowering the temperature means the gluten has a chance to relax before continuing with the process.
• Don’t over-fill. Although the filling is yummy, don’t add more than is specified in the recipe or it will ooze out and burn on the baking tray. It’ll also stick to the edges and bottom of your pop tarts and burn them.
• Add holes. Don’t skip the holes or slits in the top rectangle of dough because then the steam won’t be able to escape. This causes the pop tarts to open up and the filling will slip out.
• Use more egg-wash. Brush the top of your pop tarts with more egg-wash or milk right before air frying them. It’ll create a crispier crust and give you a solid base to add the frosting on.
• Prep-friendly. Assemble several batches of pop tarts and freeze them before air frying them. Pop them out throughout the week for a quick breakfast by adding 1-2 minutes to the cooking time.
• Change the shape. Rectangles are standard but play around with the shapes. Little ones will love circles, triangles, flowers, and even hearts for their pop tarts.

Serving Suggestions

These protein pop tarts are a great breakfast with a glass of milk, a cup of tea, or your favorite coffee. I’m a coffee person so my Iced Coffee and Pumpkin Cream Cold Brew are go-tos in the morning. If you want something a little more filling, try these pop tarts with smoothies or smoothie bowls. My Nut Banana Protein Smoothie and Oat Berry Smoothie Bowl are some of my favorite.

How to Store Homemade Pop-Tarts

Since these protein pop tarts have fresh strawberries and a yogurt frosting, I don’t recommend storing them at room temperature. They’ll spoil much faster. Refrigerate them in an airtight container away from strong-smelling foods for up to 7 days. To reheat them, pop them into the microwave for 30 seconds. If you want them slightly crispy, place them in the air fryer at 400F for 1 minute, flip them, and cook for another minute.

More Breakfast Ideas

• Chocolate Buckwheat Pancakes
• Avocado Toast with Egg
• Smoked Salmon Toast
• Creme Brulee French Toast
• Egg and Avocado Breakfast Wrap

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Protein Pop Tarts

This protein pop tarts recipe with strawberry filling, frosting, and sprinkles look just like the boxed version, but they're way better. 

Course Breakfast, Breakfast/Brunch, Dessert

Cuisine American

Keyword homemade pop tarts, protein pop tarts

Prep Time 7 minutes minutes

Cook Time 8 minutes minutes

Total Time 15 minutes minutes

Servings 1

Author Amy

Ingredients

Crust:

• 3 tablespoon 1:1 Gluten Free Baking Flour
• 1 tablespoon Vanilla Protein Powder
• 1 tablespoon Peanut Butter Powder I used PB2
• 2 tablespoon Nonfat Plain Greek Yogurt

Filling:

• ¼ cup Strawberries Chopped Fresh or Frozen
• ½ teaspoon Chia Seeds
• ½ teaspoon Maple Syrup

Frosting:

• 1½ tablespoon Nonfat Plain Greek Yogurt
• ½ tablespoon Vanilla Protein Powder
• Sprinkles Optional

Instructions

Filling:

• Mash strawberries in a bowl with the back of a fork (or use a food processor).
• Add chia seeds and maple syrup, stir and place in the fridge 5-10 minutes to set.

Dough:

• Place gluten free flour, protein powder and peanut butter powder in a food processor, blend to combine.
• Add Greek Yogurt and process until a rough ball forms.
• Transfer to lightly floured work surface and knead until smooth
• Roll dough into long rectangle, and then cut into 2 rectangles.
• Take one rectangle, dot ½” from the edge with water or egg wash, and spread filling in the middle, leave an edge where you will pinch dough together.
• Cover with the other rectangle, and pinch dough together with fork.
• Poke holes in the middle to release moisture while cooking.
• Line the air fryer basket with parchment paper, place pop tart in. Cook at 350°F for 4 minutes, flip and cook for another 4 minutes. Crust should be lightly golden brown. You can also bake them at 375°F for 10 minutes, flipping halfway.
• Let cool for a few minutes.

Frosting:

• Stir Greek yogurt and protein powder in a bowl. Spread on top of the cooled pop tart. Add sprinkles.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Pistachio Crusted Salmon is the ultimate salmon recipe! It’s super quick, easy to make, good for you… and perfectly delicious, of course! Soon to become one of your favorite superfood-loaded weeknight dinner recipes.

A Restaurant-Style Salmon Dish That’s Incredibly Healthy, Too!

For a quick meal that still satisfies, without junky ingredients or health compromises, salmon is one of my all-time favorite ingredients. It’s so easy to make, and it marries well with lots of different sauces, seasonings, and toppings.

Case in point? Pistachio crusted salmon! With a crunchy topping of crushed pistachios, panko, honey, and mustard, it’s like a sweet, salty, healthy party in your mouth. Plus, it’s loaded with vitamins, minerals, and healthy fats! Everything you could want in a quick dinner recipe.

How Healthy Is Salmon for You?

Very! Not only is it a great source of protein, it’s also rich in Omega-3 fatty acids and astaxanthin. Like most protein sources, salmon is also a good source of B vitamins and iron. This recipe is a great way to add heart-healthy, brain-healthy salmon to your diet.

The Ingredients You’ll Need

Let’s take a look at the ingredients you’ll need. So many goodies all in one easy dish! (Remember to scroll down to the printable recipe card for quantities and instructions.)

• Salmon: Skinless salmon is my go-to. The skin is fine to eat, it’s just that I prefer it crisped, and this recipe will not give you crisped salmon skin.
• Dijon Mustard: Stone-ground mustard would also be good.
• Butter: Unsalted butter, at room temperature.
• Honey: Feel free to substitute maple syrup or brown sugar, if you prefer.
• Pistachios: Shelled and finely chopped.
• Panko: I prefer the gluten-free panko, but regular panko crumbs are fine, too.
• Herbs: Chives and parsley, finely chopped.
• Salt and Pepper: Kosher salt and fresh-ground pepper, to taste.

What Is the Healthiest Salmon to Eat?

I would recommend wild salmon over farm raised salmon. Why? Because groups like Seafood Watch and the Environmental Defense Fund have put nearly all farmed salmon on their “red” or “avoid” list for multiple reasons. Many farms use crowded pens where salmon are easily infected with parasites, may be treated with antibiotics, and can spread disease to wild fish (one reason Alaska has banned salmon farms). Instead, reach for good-quality wild salmon, such as wild-caught Pacific salmon.

How to Make Pistachio Crusted Salmon

This simple baking method is basically fail-proof. And for the little bit of time it takes to prep and bake this dish, you will be amazed at how delicious it is!

• Prep the Oven and Salmon Filets. First, preheat your oven to 400°F. Then line a baking sheet with foil for easy cleanup, and lay the salmon on the foil-lined baking sheet. Season it with salt and pepper.
• Make the Honey-Butter Mixture and the Pistachio Mixture. Combine the butter, mustard, and honey in a small bowl. Stir well. Then place the bread crumbs, chives, parsley, and pistachios in another small bowl. Mix well.

• Top the Fish. Spoon butter sauce on salmon, coating the top of the fish with the sauce. Then coat the fish with about half the pistachio mixture. Reserve the other half for another use (see the Tips section for more details).

• Bake the Salmon. Bake the salmon for 15 minutes, or until done.
• Enjoy! Cut the salmon into filets, and serve!

Recipe Tips

Want to know more about baking your own pistachio crusted salmon? Great! I happen to have a few helpful tips to share. Read on, and enjoy your dish!

• Topping Extras: If you follow the recipe as written, you will have extra pistachio topping, which can be stored in the refrigerator for up to one week. Store it in an airtight baggie or container to keep it from spoiling. It’s great on chicken or lamb!
• Pat Dry: To keep the toppings on the salmon, make sure to pat it dry with paper towels before you add the butter mixture.
• Frozen Salmon: Frozen salmon will work in this recipe, but be sure to thaw it out overnight first.

What to Serve with Pistachio Crusted Salmon

You can serve this with almost any side dish imaginable! I like to keep things quick and easy, with salads, roasted veggies, and rice. Here are a few recipes you can try:

• Rice: This is my tutorial for Perfect Rice. I use jasmine rice, which always cooks up light and fluffy if you use this method. Fragrant jasmine rice is a natural pair with baked salmon.
• Roasted Veggies: Any vegetable is tasty roasted, but this combination of Roasted Radish, Brussels Sprout and Cauliflower is unbeatably yummy and good for you, too.
• Salad: Light, fresh, and springlike, this bright green Asparagus Broccoli Salad offers a cool contrast to the warm, savory flavor of baked salmon.

How to Store and Reheat Leftovers

Cooked pistachio crusted salmon can be refrigerated for up to three days. Make sure to store it in an airtight container, or a shallow dish tightly covered with plastic wrap, so that the flavors stay as fresh as possible.

To reheat, just bake the salmon again at 350°F until warmed through. Don’t overbake, or the salmon will dry out.

Can I Freeze This?

I don’t really recommend freezing the cooked salmon, because cooked salmon loses a lot of texture if you freeze, thaw, and reheat it. However, you can prep the salmon and then freeze it for up to three months before you bake it. If you do this, bake it directly from frozen, adding a few minutes to the cooking time.

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Pistachio Crusted Salmon

Pistachio Crusted Salmon is the ultimate salmon recipe – super easy, totally healthy, and loaded with flavor.

Course Dinner

Cuisine American

Keyword baked salmon, pistachio crusted salmon, pistachio salmon

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Author Amy

Ingredients

• 1.5 pounds salmon skinless
• 2 tablespoons Dijon mustard
• 2 tablespoons unsalted butter at room temperature
• 1 tablespoon honey
• 1/2 cup pistachios shelled and finely chopped
• 1/4 cup panko gluten free
• 2 tablespoons chives finely chopped
• 2 tablespoons parsley finely chopped
• pinch kosher salt
• pinch pepper freshly ground

Instructions

• Preheat oven to 400°F.
• Line a baking sheet with foil for easy cleanup. Place salmon on baking sheet and season with salt and pepper.
• Combine butter, mustard, and honey in a small bowl. Stir well.
• Place bread crumbs, chives, parsley and pistachios in another small bowl. Mix well.
• Spoon butter sauce on salmon, coating the top of the fish with sauce.
• Take about half the bread crumb mixture, and coat the top of the fish. Add more as needed. (You will have extra, which can be stored in the refrigerator for up to one week. Great on chicken or lamb.)
• Bake salmon for 15 minutes. Cut into filets and serve!

Notes

Storing: Cooked pistachio crusted salmon can be refrigerated for up to three days. Make sure to store it in an airtight container, or a shallow dish tightly covered with plastic wrap, so that the flavors stay as fresh as possible.

Reheating: To reheat, just bake the salmon again at 350°F until warmed through. Don’t overbake, or the salmon will dry out.

More Irresistible Salmon Recipes

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Monte Cristo Skillet Chicken Recipe is an easy weeknight dinner that is ready in under 30 minutes. Juicy chicken, savory herbs, wine, garlic, and shallot make this dish a classic.

A Quick Chicken Breast Recipe with a Swoon-Worthy Sauce!

I am a huge sucker for a one skillet dinner. If it’s ready in 30 minutes or less, I am going to try that recipe. And if it’s good, it will become a regular at our dinner table! Sometimes with the everyone’s crazy schedule, homework, you need a dinner that you know is easy to prepare and will please the picky eaters in your house.  We all have one!

This dish checks all of those boxes, and then some. It’s an upscale recipe that reminds me of classic French and Italian dishes (that’s probably where the name comes from: Monte Cristo is an island off of the coast of Italy.) This juicy chicken and complex, savory pan sauce are easy to make, and a breeze to clean up because everything is prepared in one skillet.

The Ingredients You’ll Need

This dish really shines because of the pan sauce, made with a medley of flavorful ingredients. Here’s the list in more detail.

• Olive Oil: Extra virgin olive oil, or ghee if you prefer.
• Chicken: Opt for boneless, skinless chicken breasts, or chicken tenders.
• Italian Seasoning: Dry Italian seasoning, or you can substitute a mix of your favorite herbs, like basil, oregano, and rosemary.
• Flour: Gluten-free flour, for coating.
• Garlic: Mince a couple of large garlic cloves – about 1 generous tablespoon.
• Shallot: Peeled and chopped.
• White Wine: A dry white wine, such as a chardonnay, pinot grigio, or sauvignon blanc.
• Chicken Stock: I prefer low sodium chicken stock (or broth).
• Ghee: Also known as clarified butter.
• Lemon: Juice half a lemon. The other half can be cut into wedges or slices, for serving.
• Basil Pesto: Optional (recipe here).
• Grated Parmesan Cheese: This is also optional.

How to Make This Monte Cristo Skillet Chicken Recipe

Now for the cooking method. You will need an ovenproof skillet for this, since it starts out on the stove and finishes up in the oven.

• Prep Chicken. To get started, pat the chicken dry with a paper towel and season with Italian seasoning. Place in the refrigerator, uncovered for 1 hour. This is optional, but leaving the chicken in the refrigerator will allow it to dry on the outside even more, and therefore form a better crust will when you cook it.
• Make the Sauce Mixture. In a small bowl, combine your chicken stock, ghee and wine. Give these a whisk, and then set the bowl aside.

• Brown the Chicken. Next, preheat your oven to 375°F. Heat up your olive oil in a large ovenproof pan over medium-high heat. Dredge each piece of chicken in flour, shaking off any excess, and cook in the hot oil for 3 – 5 minutes per side, or until browned.

• Make the Pan Sauce. Add the shallot and garlic to the skillet and cook for a minute or two. Then add the stock mixture, and whisk while you squeeze in the lemon juice. You want the pan sauce to be bubbling at the edge of the pan.

• Bake! Move the pan to the middle rack of your preheated oven, and bake for 12-15 minutes.
• Finish the Dish. Take the chicken out of the oven, and add a small dollop of basil pesto on top of each piece of chicken (if you’re using pesto). Spoon the pan juices over, sprinkle with parmesan if desired, and serve.
• Enjoy!

Tips for Success

So there you have it, a classic chicken recipe with tons of fresh, beautiful flavor. These helpful tips will give you the inside info on making the perfect skillet chicken recipe:

• Chill the Chicken: I like to place my chicken back in the fridge uncovered on a plate for at least 30 minutes before I season it – this is optional. I do this because the air circulating in the fridge helps to reduce moisture, which guarantees you a nice crisp crust. Give it a try and let me know if it works for you!
• Don’t Chill the Chicken: If you don’t have time for the chilling step, feel free to just pat the chicken dry with paper towels.
• Crowding the Pan: Be sure not to overcrowd the pan when you brown the chicken. If you do, the chicken will steam and not crisp up.

Yummy Ideas for Serving

This skillet chicken recipe is great with almost any side dish, but it’s extra tasty with something to go with the succulent pan sauce. Try one or more of these recipes to round out your menu.

• Rice: You could go with cauli rice for a low carb option, or follow my Perfect Rice tutorial for easy, fluffy jasmine rice. Yum.
• Brussels Sprouts: Everyone knows these are good for you, but they’re also super tasty if you cook them right. This recipe for Sauteed Brussels Sprouts is a game-changer. No more soggy brussels sprouts – these are lightly caramelized and crisp-tender.
• Salad: Salad is so versatile, and a wonderful way to serve fresh veggies. Throw together some spring mix and a vinaigrette, or for something more special, whip up a Fennel Zucchini Blueberry Salad!

How to Store and Reheat Leftovers

Leftover Monte Cristo chicken can be stored in your fridge for about four days, sealed in airtight containers. Make sure to refrigerate the sauce, too. Reheat both in a covered skillet over medium-low heat, just until heated through. Don’t overcook, or the chicken will dry out.

Can I Freeze This Skillet Chicken Recipe?

Yes, you can definitely freeze this! Just cool the chicken and sauce down, and transfer to freezer bags. Press out as much air as possible as you seal them, and freeze for up to three months. Defrost overnight in the refrigerator before reheating.

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Monte Cristo Skillet Chicken Recipe

This Monte Cristo Skillet Chicken Recipe is an easy weeknight dinner that is ready in under 30 minutes. Juicy chicken, savory herbs, wine, garlic, and shallot make this dish a classic.

Course Dinner

Cuisine Italian

Keyword monte cristo recipe, one pan chicken recipes, skillet chicken recipe

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Amy Stafford

Ingredients

• 2 tablespoon extra virgin olive oil or ghee
• 1.5 pounds chicken breasts boneless and skinless, or chicken tenders
• 1 tablespoon Italian seasoning
• gluten-free flour for coating
• 2 cloves garlic minced (about 1 generous tablespoon)
• 1 shallot chopped
• 1/4 cup dry white wine
• ¼ cup low sodium chicken stock
• 1 tablespoon ghee melted
• Juice of 1/2 lemon
• Basil Pesto optional (recipe here)
• ¼ cup grated parmesan cheese optional

Instructions

• Pat chicken dry with paper towels and season with Italian seasoning. Place in the refrigerator, uncovered, for 1 hour (this is optional – leaving the chicken in the refrigerator will allow it to dry, and a better crust will form when you cook it).
• In a small bowl, whisk together the chicken stock, ghee and wine. Set aside.
• Preheat oven to 375°F.
• Heat extra virgin olive oil large oven-ready pan over medium-high heat.
• Dredge the chicken breasts in flour, shaking off excess flour.
• Add chicken to pan, working in batches if necessary to avoid crowding. Cook until lightly browned, about 3-5 minutes. (Chicken should immediately sizzle when added to pan.)
• Flip chicken and ook an additional 3-5 minutes, until browned on both sides.
• Stir in shallots and garlic. Cook a minute or two and add chicken stock mixture.
• While stirring, squeeze in lemon juice. The pan sauce should be bubbling at edge of pan.
• Transfer pan to middle rack of preheated oven and bake for 12-15 minutes.
• Remove pan from oven and add a small dollop of basil pesto to the top of each breast.
• Place chicken in a shallow plate with rim and spoon juice over top.
• Sprinkle with cheese if desired.
• Enjoy!

Notes

Leftover Monte Cristo chicken can be stored in your fridge for about four days, sealed in airtight containers. Make sure to refrigerate the sauce, too. Reheat both in a covered skillet over medium-low heat, just until heated through. Don’t overcook, or the chicken will dry out.

More Easy Chicken Dinner Recipes

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This Grilled Asparagus with Onion recipe is loaded with flavor, thanks to a simple vinaigrette, blue cheese, black Mission figs, and toasted pine nuts. A perfect summer side dish to wow your guests!

My Favorite Way to Grill Asparagus

As one of the first fresh spring vegetables to make its appearance in the farmer’s market, asparagus is a welcome sight in my shopping basket – and there’s no better way to cook it than by grilling it outdoors. This easy grilled asparagus recipe gets flavor-blasted with grilled onions, thinly sliced figs, pine nuts, blue cheese, and herbs… it’s seriously delicious, and beautiful, too!

This is one of those versatile, amazing side dishes that you really want to keep in your recipe tin, because it is incredibly easy to make. But it looks like it came from an upscale, trendy restaurant! Equally good for a swanky little party, or a casual family dinner.

What Are the Health Benefits of Asparagus?

Asparagus is so good for you, in so many ways! It is truly packed with nutrients. Here are just a few things to love about this flavorful green veggie:

• Fiber: which aids in healthy digestion, among other things. Fiber and water, guys! Those two together really help keep your system happy.
• Folate: A B vitamin that your body uses to help cells divide, and to help generate DNA and other important genetic material. This one’s especially important for those who are pregnant.
• Vitamins A, C, E and K: In addition to helping your eyes, immune system, skin health, blood health, and so much more, all of these important vitamins are also antioxidants! That means that they can help your body fight cancer, among other things!
• Chromium: this is a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.

The Ingredients You’ll Need

So what will you need to make this super-tasty dish? Let’s take a look at those ingredients. Fair warning – this list is mouthwatering!

• Asparagus: Trim or snap off the ends of the asparagus if they are tough and woody.
• Onion: A sweet yellow onion is my favorite for this recipe. Vidalia onions are especially sweet, if you can get those.
• Olive Oil: Some for the blue cheese vinaigrette, and some for drizzling over the asparagus before grilling.
• Salt and Pepper
• Balsamic Vinegar: This fragrant vinegar makes the vinaigrette extra-bold and scrumptious. (See the Tips section below for an easy substitute, if you’re out of balsamic!)
• Thyme: Chopped fresh thyme is amazing here, but if you don’t have any on hand, use dried thyme instead. Remember that dried herbs are much stronger than fresh, so you only need about 1/3 the amount.
• Blue Cheese Crumbles: The strong, intense flavor of blue cheese can be overwhelming for some, while others (literally) eat it up – so feel free to adjust the amount to your taste.
• Figs: Thinly slice up some black Mission figs. Yum.
• Pine Nuts: Give these a quick toast in a small skillet over medium heat, being careful not to scorch them. You just want to bring out the flavors a little bit.

How to Choose Asparagus

When choosing your asparagus, young and tender stalks are considered the best, with stalks that are six to eight inches long, rounded, firm, and thin. The base of the stalk may be woody, but you will snap this off before cooking.

The most common type of asparagus is green, but you might see two others in supermarkets and restaurants: white, which is more delicate and difficult to harvest, and purple, which is smaller and fruitier in flavor. Either of these would also be great for grilling!

No matter the type you choose, asparagus is a tasty, versatile vegetable that can be cooked in myriad ways, or enjoyed raw in salads.

How to Make Grilled Asparagus with Onion

This easy method for grilling veggies is basically fail-proof! All you have to do is season it, grill it, and then add your dressing and toppings. Here’s how.

• Get Ready to Grill. To get started, heat your grill to medium heat. Meanwhile, place your asparagus and sliced onion on a foil-lined baking sheet, and give them a drizzle of olive oil and a sprinkle of salt and pepper. Toss them a bit to coat.
• Grill the Veggies. Next, lay the asparagus and onion on your grill. Cook them until they have nice grill marks on each side. I find that I cook the asparagus for 3 – 4 minutes on the first side, and a minute or two on the second side. Onion slices get five minutes per side.

• Make the Vinaigrette. Once the asparagus and onion are grilled, move them back to the baking sheet. Take your vinegar, thyme, and remaining olive oil, and whisk together.
• Top the Vegetables. Use half of the vinaigrette to dress the asparagus and onion, tossing to coat. (The other half can be stored in the fridge for salads, etc.) Arrange the vegetables on a serving platter, and sprinkle them with the blue cheese, sliced figs, and pine nuts.
• Enjoy! Serve the dish with additional vinaigrette, if desired.

Tips for Success

Even a recipe this easy has some little tricks you should know. Here are a few of my favorite shortcuts and tweaks for grilling up some goodness, asparagus-style.

• Baking Method: If you’re just not feeling the grill, you can still make this dish indoors. Just bake the asparagus and onion on a baking sheet at 425°F. It will take 6 – 8 minutes for the asparagus, and 10-15 minutes for the onion.
• Frozen Asparagus: I love using fresh asparagus here, but if you can find good-quality frozen spears (not cut pieces) then those will work also. Cook them directly from frozen.
• Balsamic Substitute: If you don’t have balsamic vinegar, you can make a quick substitute by combining two tablespoons of apple cider vinegar or another flavorful vinegar with a teaspoon of honey, pure maple syrup, or sugar.

Yummy Serving Suggestions

If you’re ready to try this recipe out, you might be wondering what to serve it with! Here are a few yummy main dishes that would be great with this summery side dish.

• Pork Chops: These Pan Seared Roasted Pork Chops with Fig Sauce play off of the figs from the asparagus, making an elegant pairing that’s hearty and satisfying, too.
• Oven Fried Chicken: A gluten-free alternative to regular fried chicken, this easy Oven Fried Chicken is also less messy (yay!), and just as flavorful.
• Salmon: This Roasted Salmon with Clementine really shines next to a fresh green vegetable like asparagus. Together, these make one beautiful, nutrition-packed meal.

How to Store and Reheat Leftovers

Leftover asparagus and onion will keep fresh in your refrigerator for one or two days, stored in an airtight container. Store the vinaigrette separately for up to five days. The toppings should also be stored separately, for maximum freshness.

Can I Freeze This?

You can absolutely freeze grilled asparagus and onion for another time, but I recommend freezing it without adding the vinaigrette or toppings, since those can affect the quality of the asparagus while it freezes. To freeze, just cool the veggies to room temperature, and then pack them in freezer bags, pressing out the air as you seal them up. Freeze for up to two months.

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Grilled Asparagus with Onion

This Grilled Asparagus with Onion is loaded with flavor, thanks to a fresh herb vinaigrette, blue cheese, Mission figs, and toasted pine nuts.

Course Salad, Side Dish

Cuisine American

Keyword asparagus salad, easy asparagus recipe, grilled asparagus, how to cook asparagus

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Author Amy

Ingredients

• 1 pound asparagus trimmed
• 1 medium sweet yellow onion trimmed into 1/2″ slices
• 1/4 cup extra-virgin olive oil + 2 tablespoons
• Pinch Kosher salt
• Ground Black Pepper
• 2 tablespoons balsamic vinegar
• 2 teaspoons thyme chopped
• 1/4 cup blue cheese crumbled (more if you like)
• 6 black Mission figs thinly sliced
• 2 tablespoons pine nuts toasted

Instructions

• Heat grill to medium heat.
• Put asparagus and onion on rimmed baking sheet, lined with foil for easy clean up.
• Drizzle olive oil over onion and asparagus and sprinkle with salt and pepper.
• Place asparagus and onion on grill, turn asparagus after 3-4 minutes, just until you have grill marks. continue cooking a minute or two and transfer back to baking sheet.
• Onions will need to be flipped after 5 minutes, grill on other side an additional 5 minutes.
• Transfer to baking sheet along with the asparagus.
• In a small bowl whisk vinegar, thyme and remaining 1/4 cup of olive oil.
• Toss asparagus, onions and half vinaigrette together.
• Place on serving platter and top with cheese, figs and pine nuts.
• Add more vinaigrette to your taste.
• You can reserve additional vinaigrette for salad.

Notes

You can also bake the asparagus and onion on a baking sheet at 425°, 6-8 minutes for asparagus and 10-15 minutes for onion.

More Easy Asparagus Recipes

• Asparagus Lemon Tartlete
• Asparagus with Brown Buttered Breadcrumbs
• Sesame Roasted Asparagus (paleo + gluten free)

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Beet Salad with Goat Cheese and Pistachio is an all-star superfood salad that is as vibrant in flavor as it is in color. Gluten-free, soy-free, and vegan!

Roasted Beet Salad with Goat Cheese and Pistachios: A Vibrant Superfood Delight!

Roasted Beet Salad with Goat Cheese and Pistachios is a hearty, colorful superfood combination that will nourish your body and make your mouth happy. The star ingredient, roasted beets, gives the dish a luscious sweetness and earthy flavor, while also providing a rich source of antioxidants and essential nutrients! Even if you don’t normally like beets, you’ve got to try this recipe.

With creamy, tangy goat cheese and crunchy pistachios, this nutrient-packed salad is not only a feast for the eyes (so much contrast and color!) but also a salty-tangy-savory flavor combo that you won’t be able to resist. Serve it with just about any meal, for just about any occasion – it toes with everything!

Why You’ll Love This Healthy Beet Salad with Goat Cheese

• Gorgeous Flavor: Roasted beet salad with goat cheese and pistachios combines the sweetness of roasted beets with creamy, sharp goat cheese, and the nutty crunch of pistachios. 
• Beautiful Color: The deep red of the beets contrasts beautifully with the creamy white goat cheese and the green pistachios, making it a festive, eye-catching dish. And we eat with our eyes, first!
• Nutrient-Packed: Each element in this salad contributes to a nutrient powerhouse. Roasted beets are rich in vitamins, minerals, and antioxidants, while goat cheese provides calcium and protein. To top it off, pistachios bring healthy fats, fiber, and plant-based protein to the dish.
• Satisfying and Filling: Fiber-rich beets, protein-packed goat cheese, and healthy fats from pistachios keeps you feeling full and satisfied for longer. This roasted beet salad with goat cheese could easily work as a light lunch, as well as a side dish.
• Perfect for Any Occasion: Roasted beet salad with goat cheese and pistachios fits right in with any menu. It’s simple enough for a casual dinner, but pretty enough for a fancy occasion!

What Are the Benefits of Eating Beets?

Beets are so good for you. They are rich in vitamins and minerals, including vitamin C, potassium, and folate, all very important for a healthy diet. They are also a great source of fiber, which supports digestive health and helps you feel full between meals. Additionally, beets (like other richly-colorful veggies) contain antioxidants, which are known for fighting cancer and inflammation. 

The Ingredients You’ll Need

This recipe list is short and sweet – even with the salad dressing ingredients included! Here’s what you’ll need to gather up: 

• Beets: Any color works. Red are the most common.
• Olive Oil: Extra-virgin is extra-flavorful, but more mild, light olive oils are also fine.
• Garlic: Fresh garlic, crushed.
• Thyme: I use fresh thyme leaves. If you substitute dried, you’ll only need about ⅓ or ¼ the amount of fresh – dried herbs are much stronger in flavor.
• Salt and Pepper
• Pistachios: Chopped.
• Lemon Juice: Freshly-squeezed is best, but you could also use bottled lemon juice.
• Shallot: Minced.
• Dijon Mustard: Dijon mustard has a nice, wine-like taste to it that works really well here, but feel free to use whatever mustard you have on hand.
• Chives: Fresh, chopped.
• Goat Cheese: Crumbled.

How to Make Beet Salad with Goat Cheese and Pistachios

Making this dish is very easy, but don’t forget to budget time for prepping and roasting the beets (you’ll need about an hour and a half, tops). From there, it’s just a matter of tossing everything together.

• Roast the Beets: To do this, preheat your oven to 375°F, and place the beets on a sheet of foil with the oil, garlic, thyme, salt, and pepper. Fold it up into a packet, put it on a baking sheet, and bake for about 1 hour and 15 minutes. Once the beets are tender, let them cool down, and then peel them and cut them into chunks.

• Make the Vinaigrette. Combine the lemon juice, shallot, and mustard in a medium bowl. Whisk together, and then let them rest for about 10 minutes. The flavors will meld and the shallot will break down slightly. From there, whisk in the olive oil, and a sprinkling of salt and pepper to taste.

• Assemble the Salad. In a large bowl, toss the beets and pistachios with half of the dressing. Taste the dish, and add more dressing as needed. Arrange the salad on a platter, and top with the chives and goat cheese. 
• Enjoy!

Helpful Tips

This nutritious, visually appealing dish is even easier to make with a little extra know-how! Here are a few tips for making the best roasted beet salad with goat cheese and pistachios.

• Roast Ahead of Time: To save time, you can roast the beets in advance and store them in the refrigerator until you’re ready to assemble the salad.
• Toss Gently: When combining the ingredients, toss the salad gently to prevent the beets from bleeding their color onto the other components. You want to maintain the vibrant presentation.
• Toasted Pistachio Option: If you like, you can lightly toast the pistachios in a dry skillet over medium heat until they become fragrant. This will bring out their nutty taste and crunch.
• Add Leafy Greens: Consider adding some wilted greens to the salad for even more nutrition. If your beets have the tops on, you can strip the leaves from the stems and give them a wash. Wilt in a skillet with a little water or oil, and toss them right into the salad. Spinach and kale are also great.

Serving Suggestions

This beet salad with goat cheese is incredibly versatile, and works well with so many main dishes. These are a few easy main courses you’ll love:

• Pork Tenderloin: Pork tenderloin is a crowd-pleaser, and so easy to make. This Orange Rosemary Pork Tenderloin recipe will show you how to make it perfect and juicy, every time.
• Maple Mustard Chicken: The sweetness of pure maple syrup and savoriness of tangy mustard give this easy Maple Mustard Grilled Chicken the perfect flavor. You’ll love it with roasted beet salad with goat cheese.
• Bison Meatloaf: This Bison Bacon Meatloaf is cozy, comfy, and super meaty – perfect for those carnivores in your life. The bright, balanced flavors of roasted beet salad with goat cheese and pistachios will round out the menu perfectly. 

Storing Your Beet Salad with Goat Cheese

Store any leftover roasted beet salad in an airtight container in the refrigerator, to keep it fresh and flavorful. The salad will keep well for up to 2-3 days. If you notice that the colors of the beets are soaking into the other ingredients, don’t worry – it might not be quite as pretty, but it won’t affect the taste.

Can I Freeze This?

Unfortunately, this salad doesn’t freeze well – it’s best enjoyed fresh. If you think that you’ll end up with too many leftovers to use up, I recommend making a half batch instead of the full recipe. 

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Roasted Beets Pistachio and Goat Cheese Salad

Roasted Beets Pistachio and Goat Cheese Salad is an all star superfood salad that is as vibrant in flavor as it is in color.

Course Salad, Side Dish

Cuisine American

Keyword beet and goat cheese salad, beet salad, beet salad with goat cheese, roasted beet salad

Prep Time 5 minutes minutes

Cook Time 1 day day 15 minutes minutes

Total Time 1 day day 20 minutes minutes

Servings 4 people

Author Amy

Ingredients

• 1 pound medium beets any color works
• 1/3 cup extra-virgin olive oil
• 2 cloves garlic crushed
• 1 1/2 teaspoons of thyme leaves
• Pinch Kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup pistachios chopped
• 2 tablespoons of freshly squeezed lemon juice
• 1/2 shallot minced
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped chives
• Crumbled goat cheese

Instructions

• Instructions
• Preheat the oven to 375°F.
• Place beets, 2 Tablespoons of the oil the garlic, thyme, salt and pepper on top of foil, fold foil into a packet so that it is sealed. Place on small baking sheet and and roast for about 1 hour and 15 minutes, until the beets are tender. Let cool, then peel the beets and cut them into bite size chunks.
• In a medium bowl, whisk the lemon juice with the shallot and mustard and let stand for 10 minutes. Gradually whisk in the remaining olive oil and season the dressing with salt and pepper.
• In a large bowl, toss the beets, pistachios with half of the dressing. Taste and add more dressing to your desired preference. Arrange the beets on a platter and sprinkle the chives and goat cheese. Serve

Notes

The roasted beets can be refrigerated for up to 2 days. The lemon-shallot dressing can be refrigerated for up to 2 days, bring dressing back to room temperature before using.

More Nutrition-Packed Salads

• Lemony Chickpea and Lentil Salad Recipe
• Asian Beef Rainbow Salad Recipe
• Asparagus Broccoli Salad

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Baked Zucchini Fries are a genius recipe! Easy, zesty, and made with simple ingredients, these baked zucchini fries are gluten free, dairy free, paleo, and vegan. You’re gonna love them!

The Perfect Way to Use Up Extra Zucchini!

With my garden starting its daily yield of zucchini, I have been trying out new ways to cook up this persistent veggie. Let me tell you, these healthy zucchini “fries” are one of my favorite recipes – so easy, so versatile, and so tasty.

There is nothing like walking out to your garden and picking your own produce to serve up a healthy, flavorful dinner. The zucchinis were still warm from the sun as I prepared this recipe, and that makes me happy! All they needed was a little seasoning, some olive oil, and a quick bake.

Why You’ll Love Making Zucchini Fries

• Quick: This simple side is ready in 30 minutes, but even more importantly – it only takes about 5 minutes to prep! The oven does the rest.
• Easy: Even a total beginner at cooking could make these fries with ease. They’re so simple! Just cut, season, and bake.
• Flavorful: The mild, almost sweet flavor of zucchini is the perfect backdrop for all of your favorite spices and seasonings.
• Versatile: Serve your baked zucchini fries as an appetizer, snack, or side dish – they go with everything!

Are Zucchini Fries Healthier Than Regular Fries?

While potatoes definitely have their own health benefits, zucchini are also a super healthy choice. And yes, for some people, zucchini fries can definitely be a better choice than regular potato fries – for example, if you are following low carb or low calorie protocol.

Zucchini is also great for women because of the vitamin A, which us ladies need. Vitamin A promotes healthy eyesight, skin and lung function. It also packs a good dose of antioxidants to help our cells to recover. For me, one of the best benefits is the electrolytes – they help maintain fluid balance and normalize blood pressure. With the summer heat and working out, I like to add fruits and veggies to help keep me hydrated.

What You’ll Need

To make these easy baked zucchini fries, you only need the zucchini, some oil, and the seasonings of your choice. Here’s what I use:

• Zucchini: A couple of medium zucchini cut into strips, about the size of regular french fries.
• Olive Oil: Or another neutral oil like avocado oil.
• Lemon Zest: Use a lemon zester to zest one organic lemon.
• Seasonings: Chili powder, cayenne pepper, cumin, paprika, black pepper, dried oregano, and sea salt.

How to Make Zucchini Fries

Making zucchini fries is easy and straightforward. You just slice, season, and bake! Here are the steps in order.

• Get Ready. Preheat your oven to 400°F. Stir the lemon zest and spices together in a small bowl, along with the olive oil.
• Prep the Zucchini. Cut the zucchini into strips, and coat them with the seasoning.

• Bake! Place the seasoned zucchini fries on a baking sheet lined with foil, and bake on the top rack of the oven for 15 minutes. Flip, and bake for another 7-10 minutes. 

• Enjoy! Lightly toss the fries and serve warm.

How Do You Cut Zucchini into French Fries?

There are various ways to cut up a zucchini, but this method is tried and true. Wash the zucchini and trim off the ends. Cut each zucchini into two long halves (lengthwise), then cut each half into long strips, about 1/4 to 1/2 inch thick. Aim for uniform size to ensure even cooking. If the strips are too long, cut them in half to make shorter fries.

Tips for Success

If you love this veggie like I do, then these baked zucchini might just become your new favorite side! And these helpful tips will help you make perfectly seasoned, perfectly baked zucchini fries every time.

• Choosing Zucchini: Look for firm zucchini with smooth skin. Avoid zucchini that are overly large (they tend to be tough) or have mushy spots.
• Cut Evenly: Cut the zucchini evenly into strips or wedges. Cutting them the same size will help  ensure even cooking. 
• Bake in a Single Layer: Make sure to arrange the zucchini fries on the baking sheet in a single layer, so they cook evenly without steaming.
• Serve Right Away: Zucchini fries are best when they’re fresh out of the oven.

What Goes Well with Zucchini Fries?

In a word, everything! Zucchini fries are extremely versatile, and taste great with all your favorite dishes. Here are a few to try:

• Burgers: a classic Mushroom and Swiss Burger is even better with fries, but if you want to lower your carb count, reach for zucchini fries instead.
• Sausage and Peppers: Sausage and peppers is a classic combination, and this Grilled Sausage Peppers and Onion Casserole takes it to new heights! Add a side of zucchini fries and you’ve got one great meal.
• Fried Chicken: Skip the fast food, and make this easy Gluten Free Oven Fried Chicken at home. It’s crispy, crunchy, and delicious.

Storing and Reheating

To store your zucchini fries, cool them down and transfer them to an airtight container or a zip-top bag. Store them in the refrigerator for up to 3 days. 

When reheating zucchini fries, the oven is best. Preheat your oven to 425°F, spread the zucchini fries out on a parchment-lined baking sheet, and bake them for about 5-10 minutes, until they are heated through. Don’t use the microwave, or they may turn soggy!

Do Zucchini Fries Freeze Well?

Zucchini fries can be frozen, but their texture may become soft or even mushy after thawing and reheating. If you still want to freeze them, I recommend freezing them in a single layer on a baking sheet, and then transferring them to freezer bags or containers for long-term storage. When you’re ready to enjoy, thaw them in the refrigerator overnight and bake them in the oven until heated through.

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 Baked Zucchini Fries

Baked Zucchini Fries are a genius recipe! Easy, zesty, and made with simple ingredients, these baked zucchini fries are gluten free, dairy free, paleo, and vegan. You’re gonna love them!

Course Side Dish

Cuisine American

Keyword baked zucchini fries, keto zucchini fries, zucchini fries, zucchini fries in oven

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Amy

Ingredients

• 2 medium zucchini cut into 2-3″ strips (think the size of potato fries)
• 2-3 tablespoons of olive oil
• Zest from one organic lemon
• 1/2 teaspoon chili powder
• 1/4 teaspoon of ground cayenne red pepper
• 1/8 teaspoon cumin
• 1/8 teaspoon paprika
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Sea salt

Instructions

• Preheat oven to 400 degrees.
• Mix spices in bowl to blend, add olive oil and stir.
• Prep zucchini and add to mix. Stir to coat all zucchini fries evenly.
• Place zucchini fries on a baking sheet lined with foil and place on top rack of oven. Bake for 15 minutes, stir or flip fries. Continue to bake for an addition 7-10 minutes. Remove lightly toss and serve.

Notes

• Choosing Zucchini: Look for firm zucchini with smooth skin. Avoid zucchini that are overly large (they tend to be tough) or have mushy spots.
• Cut Evenly: Cut the zucchini evenly into strips or wedges. Cutting them the same size will help  ensure even cooking. 
• Bake in a Single Layer: Make sure to arrange the zucchini fries on the baking sheet in a single layer, so they cook evenly without steaming.
• Serve Right Away: Zucchini fries are best when they’re fresh out of the oven.
• Storage: To store your zucchini fries, cool them down and transfer them to an airtight container or a zip-top bag. Store them in the refrigerator for up to 3 days. 

More Healthy Side Dish Recipes

• Marinated Eggplant
• Roasted Brussels Sprouts Slaw
• Perfect Grilled Corn

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Simple, healthy Shrimp Ceviche could become your new go-to easy dinner option. It’s a snap to prepare, and has a wonderful fresh flavor that will make the whole family happy!

Quick, Healthy Shrimp Ceviche with Frozen Shrimp!

Yesterday was my son’s birthday. That means I am recovering from a cake coma, so I decided to make something simple but healthy to help bring everything in my body back in balance. Ceviche is just about the simplest thing you can make, and it is fresh, healthy, and super simple to prepare. Plus, there are virtually no dirty dishes involved!

Are you scared of the thought of making ceviche? Don’t be! It is one of the easiest recipes out there – it’s just seafood, citrus juice, and veggies. I promise, it’s that easy! And to make my ceviche even simpler, I use already cooked and frozen shrimp. Prep takes about five minutes, and then you just let the ceviche marinate for one hour in the fridge.

Why You’ll Love This Easy Shrimp Ceviche

• Healthy: Fresh shrimp, fresh veggies, fresh lime juice, and olive oil? This is one healthy dish, packed with lean protein, antioxidants, vitamins, minerals, and healthy fat.
• Fresh: I especially love to serve this in summer – it’s a super refreshing cold meal.
• Flavorful: With hot sauce, onion, lime, and cilantro, there’s plenty of mouthwatering flavor in this recipe.
• Easy: This dish is fool-proof! Seriously, to make shrimp ceviche all you have to do is combine your ingredients, let them marinate, and enjoy. The hands-on time is only five minutes!

What Is Shrimp Ceviche Made Of?

I’ve touched on the ingredients a bit so far, but let’s dive in and talk about each one in a little more detail. (Remember, the printable recipe card with ingredient amounts is available at the bottom of this post.)

• Shrimp: Frozen cooked shrimp, the kind that are peeled and deveined with the tails removed. I used the small size.
• Onion: White onion, chopped. If you don’t have a white onion, you can use a red or yellow onion, or a sweet Vidalia onion.
• Cilantro: You will want to chop some for the ceviche, and have a few additional sprigs for garnish.
• Tomato: Chopped, or pureed if you prefer.
• Hot Sauce: You can use your favorite hot sauce. My favorite right now is Frank’s.
• Lime Juice: Freshly-squeezed.
• Olive Oil: Extra-virgin olive oil is the most flavorful, but you can use whatever you like.
• Cucumber: Peel and dice the cucumber.
• Avocado: Peel the avocado, remove the pit, and cube it up.
• Sea Salt and Ground Black Pepper
• Lime Slices: Fresh lime slices, for garnish.

How to Make Shrimp Ceviche

Typically, you need to marinate the shrimp in citrus juice so that it can “cook” the shrimp. But for my recipe, the marinating time just adds a super fresh, zesty flavor. This is great for anyone who doesn’t feel confident about using raw seafood! To make this recipe, all you have to do is…

Mix Everything Together. Add all of the ingredients except the lime slices in a medium-sized bowl, and stir gently to coat everything. 

Chill. Cover the bowl, and place the ceviche in the refrigerator for 1 hour to marinate.

Enjoy! Serve the ceviche with lime slices and your favorite sides or main course.

Is It Okay to Eat Raw Shrimp in Ceviche?

It is totally fine to use raw shrimp if you are making ceviche, too. The citrus juice “cooks” the shrimp. The acid in the lime juice denatures the protein in the shrimp, similar to heat in the cooking process. 

However, you should keep in mind that lime juice may not be powerful enough to kill harmful bacteria, so be sure to use very high-quality shrimp or other seafood from a reputable source, and handle it with care – the same as if you were making sushi, tartare, or other raw dishes.

Recipe Notes

I hope you feel inspired to try this easy recipe. It truly is one of the best summertime dishes you can make. If you do decide to try it, be sure to check out these helpful tips!

• Add Heat: Want to make this dish a little bit spicy? all you have to do is add some finely diced chilies of your choice. jalapenos are great, or if you want to go a little bit hotter, add some serrano chili. (Use gloves as needed. make sure not to touch your eyes or face while you are handling chilies. Wash your hands afterwards, thoroughly.)
• Lemon Juice: You don’t have to use lime for this recipe – you could change it to lemon, or use key limes if they are available. I don’t recommend using other citrus or vinegar for ceviche, however.
• Additional Seafood: Feel free to add other cooked fish to this recipe, from flaked cod to sea scallops, or even calamari.
• Additional Veggies: Additional veggies are also a good idea! you could do finely diced radish, celery, fennel, or any other crisp-tender salad vegetable that you like. Since you’ll be marinating these vegetables, avoid delicate ones like fresh lettuce.

Serving Suggestions

So what did you say with shrimp ceviche? I like to enjoy mine with a garden salad. It’s also great with garlic bread, pasta, and other simple sides. Here are some recipes for inspiration:

• Watermelon Salad: Easy, breezy Watermelon Cucumber Salad with Feta and Mint is the ultimate summer salad. Served with freshly-made ceviche, this is one beautiful meal.
• Toast with Toppings: Toast for the win! There’s nothing easier than topping a piece of artisan bread with your favorite healthy ingredients. Why not pair your ceviche with a slice of Strawberry Mascarpone Mint Toast? It’s colorful, creamy, and scrumptious. 
• Crostini: You could go with almost any crostini – this creamy Fava Bean and Manchego Crostini would be amazing with ceviche! 

How to Store Shrimp Ceviche

Leftover ceviche can be stored in the refrigerator for up to two days. However, it is best when it is freshly made. I really recommend making it right before you want to serve it, for the best results. If you do store any leftovers, be sure to cover them tightly with plastic wrap or a lid.

Can I Freeze This?

I do not recommend freezing ceviche, because of all the fresh veggies. They will turn mushy and watery after freezing and thawing. If you feel like this will be too much ceviche for you to finish, try halving the recipe, so you can enjoy it fresh.

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Simple Shrimp Ceviche

Simple, healthy Shrimp Ceviche could become your new go-to easy dinner option. It’s a snap to prepare, and has a wonderful fresh flavor that will make the whole family happy!

Course Appetizer, Dinner, Lunch

Cuisine Spanish

Keyword ceviche, ceviche de camaron, shrimp ceviche

Prep Time 5 minutes minutes

Marinating Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 4 -6

Author Amy Stafford

Ingredients

• 1 pound shrimp cooked, peeled and deveined, with tails removed – I used small size
• 1/2 cup white onion chopped
• 1/4 cup cilantro chopped, plus several sprigs for garnish
• 1/2 cup tomato chopped or pureed
• 1 – 2 tablespoons hot sauce I used Frank's
• 1 lime juiced
• 2 tablespoons olive oil
• 1 cup cucumber peeled and diced
• 1 avocado peeled, pitted and cubed
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• Several lime slices for garnish

Instructions

• Add all the ingredients except lime slices to a medium-sized bowl and stir to coat. Cover,and place in refrigerator for 1 hour to marinate.
• Remove, serve with lime slices, and enjoy.

Notes

Storing: Leftover ceviche can be stored in the refrigerator for up to two days. However, it is best when it is freshly made. I really recommend making it right before you want to serve it, for the best results. If you do store any leftovers, be sure to cover them tightly with plastic wrap or a lid.

More Flavorful Shrimp Recipes

• Shrimp Fried Rice
• Chipotle Shrimp Burrito Bowl
• Baked Shrimp with Tomato and Feta

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Parmesan Crusted Chicken is a healthy weeknight dinner that the whole family will love. Chicken breast coated with Italian breadcrumbs and grated parmesan is perfectly crispy on the outside, and perfectly juicy on the inside.

A Healthy Weeknight Dinner with a Crispy Crunch!

Chicken breast is one of those tricky foods. It seems easy to cook, but all too often, you end up with a dry, sawdust-y piece of chicken that no one really wants to eat. Yuck. But this recipe will put an end to all of that – with a quick sear and bake, the chicken ends up beautifully cooked without that dry texture.

For an added benefit, you get the yumminess of fried chicken without the frying! Breading the chicken and then searing it in coconut oil (or another high-heat, healthy cooking oil of your choice) seals in the moisture, and adds a crunchy bite that everyone will love. The oven does the rest!

What Is Parmesan Crusted Chicken Made Of?

• Chicken Breasts: Look for boneless, skinless chicken breasts. You could use thighs, if you prefer, but I think chicken breasts really shine in this dish.
• Egg: An egg beaten with a bit of water helps bind the breading mixture to the chicken.
• Breadcrumbs: Italian breadcrumbs. You can use gluten-free breadcrumbs to make this a gluten-free recipe, if you like (be sure to check the other ingredient labels, as well).
• Parmesan Cheese: Grated parmesan, both for the breading mixture and to sprinkle on top of the finished dish.
• Parsley: Dried or fresh.
• Salt and Pepper
• Coconut Oil: Or another cooking oil of your choice.
• Marinara Sauce: I used Schiavone’s Marinara.

Is Marinara Sauce the Same as Tomato Sauce?

No, marinara is not quite the same as those boxes or cans of tomato sauce that you see at the store. However, it’s not that different, either! Basically, marinara is tomato sauce that has been “dressed up” with some seasonings, some garlic, that kind of thing. It’s meant to be a light, simple sauce with a zesty flavor.

I use Schiavone’s Marinara, which was my mother-in-law’s favorite. her father (my husband’s grandfather) used to run an Italian grocery store out of Dayton, Ohio, and he sold Schiavone’s in his store because the sauce was made by a local Italian family. Today, I find it in Kroger’s grocery stores on the spaghetti aisle, usually on the top shelf.

How to Make Parmesan Crusted Chicken

I love the way this recipe turns out, but I also love how easy the cooking process is. It’s as easy as falling off a log – but a whole lot healthier. Ha! Here’s how to do it:

• Get Ready to Bake. First, you’ll want to preheat your oven to 400°F. Take your broiler pan, and give it a spray with some nonstick cooking spray. Set this aside for now.
• Prepare the Chicken and Breading. Next, sprinkle both sides of your chicken breasts with salt and pepper. Set the chicken aside, and then combine the breadcrumbs, parmesan, and parsley in a shallow bowl. Stir to combine, and set this aside as well. Finally, whisk the egg with water and set that aside, too.

• Bread the Chicken. Heat a heavy skillet over medium-high heat, and add the coconut oil. Bread the chicken, one piece at a time, by dipping it first in the egg (allow the excess to drip off) and then in the breadcrumb mix.

• Sear the Chicken. Lay the pieces of chicken in the hot pan, cooking for 4 – 5 minutes per side or until the breading is golden-brown. Make sure not to overcrowd the pan.

• Bake! Place the seared chicken on the broiler pan, and bake in the preheated oven for about 28 – 30 minutes, or until done.

• Serve and Enjoy! Place the chicken on a serving plate, and top with warmed marinara and a sprinkle of grated Parmesan.

Tips for Success

I hope you’re feeling inspired to try this easy, family-friendly, weeknight meal. If so, be sure to read through these helpful tips, as well – they will help to ensure your dish is a satisfying success.

• Low-Carb Chicken: For a low-carb version of this dish, try using pork rind panko crumbs instead of regular breadcrumbs.
• Marinara: If you don’t want to use marinara, that’s totally fine! This recipe would also be great with barbecue sauce, honey mustard, or even ranch on the side, for dipping.
• Doneness: You can test whether or not the chicken is done by cutting into it, of course – the juices should run clear and the meat should be white without any pink left. But if you don’t want to cut into the chicken, you can use a meat thermometer instead. My favorite meat thermometer is an instant-read one. Chicken should reach 165°F.

What to Eat with Parmesan Crusted Chicken

You can serve this chicken with the marinara and a green salad for a simple, fuss-free dinner. It will be totally easy and restaurant-worthy! For something a little more special than a plain salad, try one or two of these easy sides:

• Radish Salad: Radishes are so under-appreciated, don’t you think? This sharp, fresh veggie is great in all kinds of dishes, but one of my favorites is Orange and Radish Salad. The sweet juiciness of orange perfectly contrasts crunchy, pungent radish.
• Green Beans: Some beautiful haricots verts (small, young green beans) are always a treat, steamed and topped with butter and salt. These Holiday Green Beans with bacon, cranberries, and goat cheese are also amazing, and so easy to make.
• Bok Choy: Speaking of greens, there’s no easier way to eat your greens than by making this ultra-simple, gorgeous Roasted Bok Choy. Roasting truly brings out the best in this crunchy veggie.

How to Store and Reheat Leftovers

Leftover parmesan crusted chicken can be stored for up to four days in your refrigerator. Keep it in an airtight container for the best results.

To reheat, place in a preheated 350F oven until the chicken is warmed through. Don’t cook it too long though, or it will dry out!

Can I Freeze This?

Yes, if you want to freeze your Parmesan crusted chicken, that’s totally doable. Just cool it down, and then place it in the freezer on a baking sheet until frozen solid. Transfer the frozen chicken to freezer bags, and freeze for up to three months. Defrost in the refrigerator before reheating. (It’s best to freeze the chicken without the marinara topping.)

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Parmesan Crusted Chicken

Parmesan Crusted Chicken is a healthy, easy dinner you'll love! Chicken breast coated with Italian breadcrumbs and parmesan is perfectly crispy on the outside, and perfectly juicy on the inside.

Course Dinner

Cuisine American, Italian

Keyword baked breaded chicken breast, baked chicken recipes, crispy parmesan chicken

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Author Amy

Equipment

• Skillet
• Broiler Pan

Ingredients

• 4-6 boneless skinless chicken breasts (about 2.5 lbs)
• 1 egg beaten
• 2 tablespoons water
• 1 cup Italian breadcrumbs (gluten free) (use 1 generous cup)
• 1 cup grated parmesan cheese plus extra, for topping
• 1 tablespoon dried parsley or 3 tablespoons fresh
• Pinch kosher salt
• Ground black pepper
• 1 tablespoon coconut oil
• Marinara sauce I used Schiavone’s Marinara

Instructions

• Preheat oven to 400°F.
• Spray a broiler pan with non-stick cooking spray.
• Sprinkle both sides of chicken with salt and pepper.
• Place breadcrumbs, parmesan and parsley in one bowl.
• In a second bowl, place egg and water and whisk to combine.
• Heat heavy skillet (I like to use cast iron) over medium-high heat and add coconut oil.
• Place one breast at a time in egg mix, allow excess egg mixture to drip off.
• Place breast in breadcrumb mix to coat.
• Add chicken breast to hot pan. Make sure to not over crowd pan.
• Cook 4-5 minutes until crumbs are browned and then flip and cook an additional 4-5 minutes on second side.
• Transfer chicken to broiler pan.
• Once all breasts are transferred to pan, bake for 28-30 minutes.
• Add chicken to serving plate and top with warmed marinara and a sprinkle of grated Parmesan.

Notes

• Storing: Leftover parmesan crusted chicken can be stored for up to four days in your refrigerator. Keep it in an airtight container for the best results.
• Reheating: To reheat, place in a preheated 350°F oven until the chicken is warmed through. Don’t cook it too long though, or it will dry out!

More Flavorful Chicken Recipes

• Healthy Chicken Nachos
• Perfect Barbecue Chicken
• Paleo Orange Chicken Recipe

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This simple Braised Halibut Recipe with Leeks is fast and easy to make. It’s got a meltingly delicious flavor thanks to real butter, fresh leeks, and sliced mushrooms. Crushed red pepper, parmesan cheese, and parsley top it off.

An Easy, Gourmet Seafood Dinner!

Some people are a little bit intimidated by cooking fish and shellfish, but this easy dish makes it something you’ll want to do regularly! If you have never cooked halibut, clams, or mussels before, this is a great recipe to get started with. It’s very easy to pull together and takes less than half an hour to prepare.

In terms of flavor, braised halibut with leeks, mushrooms, clams, and mussels is a melt-in-your-mouth, gourmet dish with a mild, buttery flavor. Fresh or frozen halibut will work (thaw out frozen fish in the refrigerator first), or substitute another firm white fish. I serve this with crusty bread because you definitely don’t want to miss soaking up the sauce! 

What Is So Special About Halibut?

Halibut is a lean white fish that comes packed with nutrients. Like salmon, halibut provides protein and Omega-3 fatty acids, as well as selenium, niacin, and many more micronutrients. Protein helps your body rebuild itself and heal itself, while Omega-3s may lower inflammation and even fight cancer. Selenium and other micronutrients all play important roles in fighting disease and maintaining good health.

Recipe Ingredients

These simple ingredients come together to make a lush, flavorful dish with tons of nutrients. Fair warning: you might get hungry just reading this!

• Butter: I use unsalted butter, but you could use salted butter if you like – make sure to lower the amount of salt in the recipe, as needed.
• Mushrooms: Dried or fresh oyster or shiitake mushrooms, thinly sliced.
• Leeks: Use the white and light-green parts only.
• Salt and Pepper
• Chicken Broth: A lower-sodium chicken broth is a good choice, but you could substitute regular chicken broth, bone broth, or vegetable broth.
• Halibut: Skinless Pacific halibut fillets. Look for fillets that are about the same thickness and weight for more even cooking. 
• Clams: Littleneck clams, scrubbed.
• Mussels: Scrubbed and debearded.
• Parsley: Finely chopped flat-leaf parsley
• Red Pepper Flakes: You can omit the red pepper flakes if you don’t like them.
• Parmesan Cheese: Finely grated.

How to Make this Braised Halibut Recipe

Even a beginning cook can make this easy recipe, but it looks (and tastes) like a restaurant-worthy meal. Healthy, easy, delicious, and gorgeous to look at – it doesn’t get better than that.

• Cook the Leeks and Mushrooms. Place a high-sided saute pan over medium heat, and melt the butter. Then add the mushrooms and leeks, and season them lightly with salt and pepper. Cook gently, stirring occasionally, until they are softened but not browned. 
• Add Broth and Braise the Seafood. Add the broth to the saute pan, and turn the heat up to medium-high, so that the mixture comes to a boil. Sprinkle the halibut with salt and pepper, and then nestle the halibut, clams, and mussels among the vegetables in the skillet. Bring the broth back to a boil, cover the pan tightly, and turn the heat down to low so that the seafood cooks gently.

• Check for Doneness. When the fish is just cooked through and most of the clams and mussels have opened (this should take about seven minutes), take the fillets and opened shellfish out of the pan and set them in a warm dish, covered. If there are unopened shellfish, let them keep cooking for two or three minutes longer. Take any opened ones out and add them to the dish with the halibut, and throw away the ones that still haven’t opened up.

• Enjoy! Arrange the halibut in shallow soup bowls, top with leeks and mushrooms, and add clams, mussels, and broth. Sprinkle with chopped parsley, red pepper and Parmesan, and serve immediately.

How Do You Cook Halibut Without Drying It Out?

Halibut is a leaner fish, so it’s important to cook it in a way that won’t dry it out. For dry cooking methods like grilling, it’s helpful to coat the fish with something like oil or mayonnaise. This braising method is naturally moist because of the cooking liquid, so the halibut should stay moist and tender as long as you don’t overcook it. (See the Tips section below for advice on cooking to a safe internal temperature!)

Tips for Success

Cooking halibut doesn’t have to be difficult, especially with this easy recipe and a few helpful tips up your sleeve. These tried-and-true pointers will help ensure that this recipe turns out just right.

• Warmed Serving Dishes: Warm plates or bowls can really make a difference to the final dish, so it doesn’t get too cool as you plate it up and serve it. You can warm plates and bowls easily by soaking them in hot water and then giving them a quick dry with a clean kitchen towel before serving.
• Internal Temperature: Use a meat thermometer to make sure of the fish’s internal temperature. The official safe temperature recommended by the USDA is 145F. However, most recipes recommend going for “rare” at about 120F or medium at about 130F, for a more moist and tender result.
• Halibut Substitute: You can use cod in place of the halibut for this dish, or another firm white fish of your choice.

Side Dish Suggestions

All you need to make this seafood dish a meal is a simple side dish or two. These are some of our favorite ideas for serving this braised halibut recipe:

• Sweet Potato: A well-seasoned fish fillet is great with sweet potatoes, so try serving this dish with a simple Sweet Potato Pave. You’ll love the thin layers of sweet potato, baked with silky cream.
• Bok Choy: Crisp, fresh bok choy is amazing roasted with a bit of tamari, lemon, and red pepper flakes! Try this simple recipe for Roasted Bok Choy and you will make it again and again.
• Zucchini Fries: For a simple, hearty side that’s low-carb, try these Baked Zucchini Fries! They’re savory, crisp-tender, and great with any main dish.

How to Store and Reheat the Leftovers

Leftovers should be stored in the fridge in an airtight container for up to two days. To reheat, just place the leftovers in a covered skillet over low heat until everything is heated through. Be careful not to overcook the fish and shellfish as you reheat them.

Can I Freeze This Dish?

It’s not recommended to freeze clams, but you can successfully freeze the halibut and mussels for up to six months. To do this, cool them down first. Then remove the mussels from the shells, and freeze them along with the fillets in the broth (this helps to seal out any air). They will keep for about six months in the freezer. Thaw in the refrigerator overnight before serving.

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Braised Halibut with Leeks, Mushrooms, Clams & Mussels

This simple Braised Halibut Recipe with Leeks and Shellfish is fast and easy to make. It’s got a meltingly delicious flavor thanks to the real butter, fresh leeks, and sliced mushrooms. Crushed red pepper, parmesan cheese, and parsley top it off.

Course Dinner

Cuisine American

Keyword cooking halibut, easy halibut recipes, how to cook halibut

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Amy

Ingredients

• 1 stick unsalted butter 1/2 cup
• 2 cups thinly sliced oyster mushrooms or shiitake mushrooms, thinly sliced
• 3 large leeks white and light-green parts only, thinly sliced
• kosher salt and ground black pepper
• 3 cups low sodium chicken broth
• 4 skinless Pacific halibut fillets about 4 oz. each
• 12-14 small clams little necks, scrubbed
• 12-14 mussels scrubbed and debearded
• 1 tablespoon finely chopped fresh flat-leaf parsley
• Red Pepper flakes
• Finely grated Parmesan cheese

Instructions

• Melt the butter over medium heat in a high sided saute pan with a lid. Add the mushrooms and leeks and season lightly with salt and pepper. Cook gently, stirring occasionally, until softened but not browned, 7 to 8 minutes.
• Add the broth, raise the heat to medium high, and bring to a boil.
• Season the halibut with salt and pepper. Nestle the halibut, clams and mussels among the vegetables in the skillet. Bring the broth back to a boil, cover tightly and reduce the heat to low.
• Cook gently until the fish is just cooked through and the clams and mussels have opened, about 7 minutes. If some of the clams or mussels are not open, remove the halibut and any opened clams and mussels to a bowl and cover. Continue cooking unopened clams or mussels another 2 to 3 minutes. Discard any that do not open by this time.
• Serve the fish in warmed shallow soup bowls, topped with leeks and mushrooms, surrounded by clams, mussels and broth. Sprinkle with chopped parsley, red pepper and Parmesan.

Notes

• Storing and Reheating: Leftovers should be store in the fridge in an airtight container for up to two days. To reheat, just place the leftovers in a covered skillet over low heat until everything is heated through. Be careful not to overcook the fish and shellfish as you reheat them.
• Warmed Serving Dishes: Warm plates or bowls can really make a difference to the final dish, so it doesn’t get too cool as you plate it up and serve it. You can warm plates and bowls easily by soaking them in hot water and then giving them a quick dry with a clean kitchen towel before serving.

• Internal Temperature: Use a meat thermometer to make sure of the fish’s internal temperature. The official safe temperature recommended by the USDA is 145F. However, most recipes recommend going for “rare” at about 120F or medium at about 130F, for a more moist and tender result.

• Halibut Substitute: You can use cod in place of the halibut for this dish, or another firm white fish of your choice.

 

More Easy Seafood Recipes

• Salmon Cakes with Arugula Salad
• Broiled Shrimp and Broccoli with Cashew Sauce (Gluten Free)
• Healthier Clam Chowder

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