This summer has been so busy, I’ve been all about fast, low-maintenance meals with fresh produce and, my new favorite, dry poached chicken. I rarely cook red meat at home and eat tons of veggies during the week, but I try to incorporate a lean protein in the rotation alongside my weight training schedule.
I wrote off baked chicken breasts as tough and dry before I found this method. The first time I used this recipe the results were so juicy I had to grab my thermometer again to be sure it wasn’t undercooked. Now I love adding this to meal prep and saving pieces for salads and stir fries throughout the week because the texture holds up so well!
I know they say no good story starts with a salad, but this isn’t a sad iceberg lettuce situation and the greens are totally covered in fresh produce, nuts, chia seeds, and goat cheese! I made this when local strawberries were still in season, but I love adding cashews, avocado, and quinoa to most of these lunches.
Click through for how to make dry poached chicken!
In college I thought on-the-go oatmeal was of the instant dinosaur egg variety. What could be a better start to your morning than hatched dinosaur sprinkles swimming in honey? Traditional oats were otherwise bland and unsatisfying, so I ditched them for yogurt and granola for a few years. My meal planning later evolved into searching for healthy breakfast options and I discovered overnight oatmeal. Preparation is so easy, and by morning I have breakfast ready for the next few days without fussing over clean up.
With added toppings this breakfast is far from boring. I ended up on the following recipe after adding in ripe bananas and peanut butter. You could stop here, but why not add raw cacao for a rich, guilt-free, peanut butter cup flavor?
Topped with fresh strawberries and unsweetened coconut
I blend three cups of roasted, unsalted peanuts in the Vitamix to make homemade peanut butter. That’s it – no sugar or oil. You could substitute with your store bought peanut butter, but omit the honey if yours contains sugar.
I end up with four servings that I store in small, lidded mason jars. If you want to try it out, read on for the recipe:
Posted in Food
Tagged breakfast, oatmeal
Now that Time magazine says butter isn’t the villain it once was, why not indulge in a few sticks of rich, nutty brown butter and a few cups of sugar? I’m sort of kidding, a healthy lifestyle is all about balance, right? It was Super Bowl Sunday and we were pretty much snowed in, so I had no choice but to make these buttery babies.
I don’t even like nuts in dessert, but toasted walnuts and pecans really gave these bars a nice texture. I’m sure these are best eaten warm with ice cream, but by the handful standing in front of your oven will do too.
Served with espresso and homemade Vanilla Bourbon sugar from Bridget.
Things didn’t go as smoothly as I’d hoped when the first batch of brown butter was disappointingly light. A quick online search set me straight – be sure to watch closely and pull it off the heat and into a heat-safe bowl as soon as you see an amber color and dark milk solids at the bottom of the pan.
Most of these were given away to family and my coworkers because leaving them in our kitchen is a safety errr waistline hazard.
Loved the February issue! I also made the cover quiche.
Click through for the full recipe!