Wednesday, November 15, 2017

White Bean and Arugula Salad

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Oh my goodness. This salad, you guys. It's really yummy and isn't it just so pretty? I made a ton of shortcuts which made it come together in no time at all. We ate it as a side dish, but it could easily be a main course or hearty lunch since it's packed with protein. Enjoy!

Printable Recipe

  • 2 (15 oz.) cans cannellini beans, drained and rinsed
  • 2 tbsp. olive oil
  • 1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds
  • 4 oz. sun-dried tomatoes in oil, drained and small-diced
  • 4 tsp. minced garlic (4 cloves)
  • 2 tsp. minced fresh rosemary leaves
  • 1/4 tsp. crushed red pepper flakes
  • 4 oz. thinly sliced prosciutto or pancetta, small-diced
  • Kosher salt and freshly ground black pepper
  • 2 ounces baby arugula
Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. 

Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. 

Add the beans and water and cook for 2-3 minutes, until heated through.

Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.

Source: Adapted from Food Network

Wednesday, November 8, 2017

Banana Chia Seed Pudding

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I originally tried this recipe over the summer when I was doing the Whole 30 diet (ugh), and even though thinking about the diet plan still makes me gag, there are a handful of recipes that I'm hooked on and will continue to make.

This chia seed pudding doesn't use any starch or grain, but after sitting in the fridge all night still gets thick and creamy to resemble a pudding. It's great if you have a sweet tooth in the morning or are trying to stay healthy but want a little dessert.

Printable Recipe

  • 1 large banana, mashed
  • 1 cup unsweetened almond milk
  • 3 tbsp. chia seeds
  • Dash of cinnamon
  • Pinch of salt
Combine all ingredients in a mason jar and shake to combine. Refrigerate overnight. Enjoy!

Source: SK Original

Wednesday, August 2, 2017

Chicken Parmesan Stuffed Bell Peppers

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This recipe is a keeper not only because it combines two of my favorite things (Chicken Parm because, well, duh...and stuffed vegetables), but also because of how quickly it comes together. I buy good quality breaded chicken for this (you could totally make it yourself if you're up for the challenge) and it tastes amazing. I also keep containers of homemade marinara sauce in the freezer for instances such as this one, so that helps make recipes like these feel a little more homemade. Enjoy!
Printable Recipe

  • 3 cups Mozzarella, shredded, divided
  • 1/2 cup Parmesan, grated, plus more for serving
  • 3 tsp. garlic, minced
  • 1 1/2 cups marinara sauce, homemade or store-bought
  • 1 tbsp. parsley, chopped, plus more for garnish
  • Pinch of crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1 (12 oz.) package breaded chicken, cooked according to package instructions and diced
  • 4 bell peppers, halved and seeds removed
  • 1/2 cup low-sodium chicken broth
Preheat oven to 400 degrees F. 

In a large bowl, combine 2 cups Mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.

Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.

Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.

Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.

Garnish with parsley and more Parmesan and serve.
Source: Delish

Wednesday, July 26, 2017

Fresh Taco Salad with Avocado Dressing (Whole30)

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This creamy avocado dressing seriously makes this salad. I'm borderline obsessed with avocados and I'm honestly shocked I've never thought to use them in a dressing before. The only downside is that the dressing doesn't last too long in the fridge (maybe 2-3 days), but if you're as hooked as I am, it won't last that long anyways. And that's good news, too, because it will force you to eat salads. Enjoy!

Printable Recipe


Avocado Dressing:

  • 1 avocado, pitted and peeled
  • 1/3 cup coconut cream (the thick stuff from the top of a full fat coconut milk can)
  • 3 tbsp. olive oil
  • 1/4 cup water
  • 1 packed cup fresh cilantro
  • 1 clove of garlic, peeled
  • 1/2 lime, juiced
  • 1/4 tsp. salt
  • Pinch black pepper
  • 1/4 tsp. chili powder
  • Extra water, for thinning
Taco Meat:
  • 2 tsp. chili powder
  • 1 tsp. cumin powder
  • 1/4 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. dried oregano
  • 1/2 tsp. salt
  • 1 lb. ground meat
  • 2 tbsp. water
  • 1 large head of romaine lettuce, chopped
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1/3 cup green onions, chopped
  • 1 bell pepper, diced
To make dressing: Combine all dressing ingredients in a blender and process until creamy smooth. Adjust for salt and pepper. Thin with additional water to desired consistency.

For taco meat: Combine spices in a small bowl and set aside. Heat a large skillet on medium heat. Add ground meat and cook until brown. Drain and then add back into pan. Add spices and water and stir to combine. 

For salad: Combine salad ingredients in bowl. Add spiced ground meat and drizzle with creamy avocado dressing. Enjoy!

Source: Adapted from Savory Lotus

Wednesday, July 19, 2017

Ribeye Lettuce Wraps with Sweet Pepper Guacamole (Whole30)

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This is definitely my favorite Whole30 recipe. I used the blackening season I normally use, which I love, and then decided to serve the steak on lettuce instead of in a tortilla. Since I used ribeye, the meat is really moist and flavorful. Adding sweet peppers to the guacamole gives the topping a little twist and a yummy crunch. I'm definitely planning on making this again soon, even when not on our diet. Enjoy!

Printable Recipe


  • 1.5-2 lbs. ribeye steak
  • 1/2 tsp. salt
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1/2 tsp. oregano
  • 1 tsp. pepper
  • 2 tbsp. olive oil
  • Romaine lettuce, for serving
  • Fresh salsa, for serving
For Sweet Pepper Guacamole:
  • 3 ripe avocados
  • 1/2 cup red onion, chopped
  • 1 small tomato, seeded and chopped
  • 2 small sweet peppers, seeded and chopped
  • 2 tbsp. fresh cilantro leaves, chopped
  • 1/2 tsp. salt
  • 1 lime, juiced
For the ribeye: Mix salt, cumin, paprika, onion powder, garlic powder, chili powder, oregano and pepper in a small bowl. Drizzle with olive oil and stir to combine. Rub mixture on both sides of ribeye steak.

Heat a grill pan over medium-high heat. Spray with cooking spray. Add ribeye and cook for 3 minutes to sear. Flip and cook an additional 3 minutes.

Transfer to oven and cook for 10 minutes, depending on desired doneness. Remove from oven and let rest for 10 minutes. Slice into strips.

For the guacamole: Cut the avocados in half and scoop out the insides. Place in a mixing bowl. Mash the avocados with a fork, leaving them slightly lumpy.

Add onion, tomato, peppers and cilantro to the avocado and stir to combine. Add salt and lime juice. Taste and adjust accordingly.

To serve: Top lettuce leaves with steak, guacamole and fresh salsa. Enjoy!

Source: SK Original

Wednesday, July 12, 2017

Garlic Paprika Smashed Parmesan Potatoes (Whole30)

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Forget potato salad this summer. Who needs those extra calories by adding loads of mayonnaise to an already carb-filled side? Smashed potatoes are soft with a crispy exterior, and are drizzled with olive oil, spices and Parmesan cheese for a burst of flavor. You'll thank me. Enjoy!

Printable Recipe

  • 12 oz. baby yellow potatoes
  • 1/2 cup canola oil
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. pepper
  • Salt, to taste
  • 2 tbsp. Parmesan cheese, grated (omit if doing Whole30)
Put the potatoes in a large saucepan and fill with water. Make sure the water rises at least 1-inch over the potatoes. Bring to a boil. Reduce to low and simmer until the potatoes are fork tender, about 30 minutes.

Alternatively, you can make a small slit in the top of each potato and microwave for about 7 minutes per pound, or until the potatoes are tender. This might take less time depending on the size of your potatoes.

Set your broiler to medium.

When they potatoes are done, place on paper towels to dry them off. Once dry, transfer the potatoes to a baking sheet. Use a paper towel or paper plate to carefully mash them to 1/4-inch thick.

Mix the oil, garlic powder, paprika, onion powder, pepper, salt and Parmesan cheese together. Drizzle a small amount of oil mixture over top of each smashed potato.

Set the potatoes under the broiler for 5-8 minutes or until they become crispy. Keep an eye on them so they don't burn. Remove from oven and sprinkle with fresh parsley. Enjoy immediately.

Source: SK Original

Wednesday, July 5, 2017

S'mores Sushi

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Okay let's take a little break from all the diet-friendly recipes and get back to the good stuff! :)

No campfire? No problem! Bring your favorite fire-side snack to the comfort of your living room with little hassle. Combining Rice Krispie Treats with the flavors of everyones favorite campfire treat will make any summer night better. You really can't go wrong with anything that involves marshmallow fluff, chocolate and graham crackers. And it's much less messy for the kiddos. You'll seriously make their (and your) summer with these. Enjoy!

Printable Recipe

  • 1/4 cup butter
  • 10 oz. mini marshmallows
  • 5 cups Rice Krispies cereal
  • 2 cups marshmallow fluff
  • 1 cup crushed graham crackers
  • 1 cup semisweet chocolate chips, melted, plus more for serving (or can use chocolate syrup for serving)
Line a baking sheet with wax paper and grease with cooking spray. In a pot over low heat, melt butter. Add marshmallows and stir until melty. Turn off heat and immediately stir in cereal. Stir until completely coated.

Press mixture onto prepared pan and pat into a thin even rectangle. Spread fluff in a single layer and sprinkle with graham crackers, pressing in to make sure they stick. Pour melted chocolate over graham crackers and use a spatula to smooth into an even layer.

Slice sushi in half lengthwise, then roll up halves, starting from the long side.

Refrigerate until firm, 1 hour.

Slice into sushi rolls and serve with melted chocolate or chocolate syrup.

Source: Delish

Wednesday, June 28, 2017

2-Ingredient Banana Pancakes (Whole30)

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When you're told you can't have sweets, you crave sweets. Isn't that just how it works? So when I was desperately wanting something sweet on the third day of my Whole30 diet, I resorted to these 2-ingredient "pancakes." They don't have flour, sugar or any of the normal stuff that pancakes are made with. But they have a banana (so they have flavor). And they have eggs (so they rise a little). And the natural sugar from the banana gave them the sweetness I so very much craved. My kids loved these as well, so I call that a win. Enjoy!

Printable Recipe


  • 1 large banana
  • 2 eggs
  • Strawberries, sliced, for serving
  • Blueberries, for serving
  • Raspberries, for serving
  • Blackberries, for serving

Mash banana in a small bowl. Add eggs and stir well to combine.

Heat a frying pan over medium heat. Spray with cooking spray.

Using a 1/4 cup measuring cup, drop spoonfuls of the banana mixture onto the pan in a circle shape. Cook for about 3 minutes per side or until set and beginning to brown. Flip and cook the other side for an additional 2-3 minutes. Repeat with remaining banana mixture. Top with fruit and enjoy!

Source: SK Original

Wednesday, June 21, 2017

Spaghetti Squash with Meat Sauce (Whole30)

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Here's another Whole30 recipe for you! It's basically the same as my go-to spaghetti squash recipe, but I added meat to the sauce and eliminated cheese. I would have used fresh tomatoes, but I didn't have enough on hand so I resorted to canned tomatoes. Either would be equally as yummy! This was really hearty and filling and we all enjoyed it!

Printable Recipe

  • 2 large spaghetti squash
  • 1.25 lbs. lean ground beef
  • 3 cloves garlic, pressed
  • 2 tbsp. tomato paste
  • 1 (29 oz.) can low-sodium tomato sauce
  • 1 (15 oz.) can diced tomatoes
  • 1/2 tsp. pepper
  • 1/2 tsp. salt
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. basil leaves
  • Dash of red pepper flakes
Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.

Cut the squash in half. Remove all the seeds and pulp with a spoon and place cut side down on the baking sheet.

Place squash in the oven. Cook for 50 minutes.

Meanwhile, brown beef in a large pan. Once browned, drain but leave a very little fat at the bottom of the pan. Keep beef aside. 

Add the garlic to the pan with the beef drippings. Saute for 10 seconds, then add the tomato paste and cook for an additional 30 seconds. 

Add tomato sauce, diced tomatoes, pepper, salt, onion powder, garlic powder and basil leaves. Cook until starts to simmer, and then add beef back into the pan. Stir to combine. 

Bring to a boil, then cover and reduce heat to low. Simmer for 1 hour, stirring occasionally. 

Once squash is done, flip each half over and use a fork to scoop up the stringy pulp.

Top each squash half with a few spoonfuls of sauce. Serve immediately.

Source: SK Original

Wednesday, June 14, 2017

Gazpacho (Whole30)

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Chris and I are trying the Whole30 diet, which basically eliminates dairy, grains, sugar, legumes, processed food and alcohol from your diet for 30 days. The first few days were ROUGH for me. Like, my body ached, I had headaches, felt nauseous and really fatigued. I experienced, from what I read, something called "Carb Flu." Basically my body was going through carbohydrate withdrawal. Pretty pathetic, huh? But we both pulled through and so far have lasted almost half a month! 

I'm going to share some of the recipes that I make in case I lose my mind and decide to do this crazy diet again. Most of the recipes are actually meals we normally eat, just with a variation of ingredients. Take this gazpacho for example. Sometimes I add sugar or even bread to my gazpacho, but why? This one is probably the best gazpacho recipe I've made and it's fresh, healthy and has no additives. Win-win. Enjoy!
Printable Recipe

  • 1 tbsp. garlic, minced (less if you don't like it very garlicy)
  • 1/2 red onion, chopped
  • 1 celery stalk, chopped
  • 1 large cucumber, chopped
  • 1 zucchini, chopped
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. apple cider vinegar
  • 3 fresh basil leaves
  • Dash of salt and pepper, to taste
  • 1 (29 oz.) can low-sodium tomato sauce
Combine all ingredients in a food processor and pulse until you get a slightly smooth texture with small chunks scattered throughout (or whatever texture you like your gazpacho). You might need to do this in batches depending on the size of your food processor. Transfer to an airtight container. Chill for 2 hours and serve. 

Source: SK Original

Wednesday, June 7, 2017

Quick Teriyaki Zoodles

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This is one of my new favorite side dishes or small lunches because it's quick, easy, healthy and SO yummy. They now sell pre-cut zucchini and squash noodles (zoodles) in most grocery stores, so that makes the prep time even less! This can be done in 5 minutes. Seriously, make it!

  • 12 oz. zoodles (pre-cut zucchini and yellow squash noodles), or you can do spiralize them yourself
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup light brown sugar
  • Sprinkle of red pepper flakes
  • Salt and pepper, to taste
In a medium skillet over medium heat, add soy sauce, brown sugar, red pepper flakes, salt and pepper. Stir and cook until just begins to boil. 

Add zoodles and cook for 3-4 minutes or until squash is tender. Serve immediately.

Source: SK Original

Wednesday, May 31, 2017

Three Bean Salad (Gluten-Free)

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Here's a quick and easy side dish that pairs excellently with anything you prepare on the grill. It's fresh and crisp with a little bite. Perfect for summer! Use fresh corn off the cob to make it even more delicious. Enjoy!

Printable Recipe

  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can red kidney beans, drained and rinsed
  • 1 (15 oz.) can garbanzo beans, drained and rinsed
  • 1 (8.75 oz.) can corn, drained
  • 1 tbsp. olive oil
  • 1/3 cup apple cider vinegar
  • 1/4 cup sugar
  • Salt and pepper, to taste
Add black beans, kidney beans, garbanzo beans and corn to a large bowl. Toss to combine.

In a separate bowl, mix oil, vinegar, sugar, salt and pepper. Whisk to combine. Drizzle over bean mixture and gently toss.

Refrigerate until ready to eat.

Source: SK Original

Wednesday, May 24, 2017

Mixed Berry Pie

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This recipe is the best because it's super easy, somewhat sweet, somewhat tart, and you can use any type of berries you want. Don't like a certain kind of berry? Double up on something else. You can really use whatever you want as long as you keep the same measurements. It's colorful and festive and would be a beautiful addition to your Memorial Day cookout. Enjoy!
Printable Recipe


  • 1 cup sugar
  • 1/4 cup cornstarch
  • Dash salt
  • 1/3 cup water
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup halved fresh strawberries
  • 3/4 cup fresh blackberries
  • 2 refrigerated pie crusts 
  • 1 tbsp. lemon juice
  • 2 tbsp. butter

Preheat oven to 400 degrees F. 

For filling, in a large saucepan, whisk sugar, cornstarch, salt and water until sugar dissolved and mixture is smooth; add blueberries. Bring to a boil; cook and stir 4-5 minutes or until thickened. Remove from heat and cool slightly.

Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. 

Line a 9-inch pie plate with one of the pie crusts. Trim pastry to 1/2 in. beyond rim of plate. Using a slotted spoon, add filling; dot with butter.

Cut remaining dough into 1/2-inch-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.

Reduce oven setting to 350 degrees F; bake 45-50 minutes or until crust is golden brown and filling is bubbly. (I recommend covering the outer edge crust with aluminum foil or a crust shield 10 minutes into baking or once it starts to brown.) Cool on a wire rack.

Source: Adapted from Taste of Home

Wednesday, May 17, 2017

Lemon Poppy-Seed Muffins

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My mom's Poppy-Seed Bread is one of my absolute favorite indulgences ever, so sprucing up a similar recipe with a splash of lemon juice brightens up the flavors for a perfect summer treat. Pair these with some coffee or tea and pull up a chair outside for an ideal start to your morning. Enjoy!

Printable Recipe


  • 2 1/2 cups all-purpose flour
  • 1 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. salt
  • 1 cup sugar, plus more for sprinkling on top
  • 2 large eggs, room temperature
  • 1 1/2 tsp. lemon zest
  • 1/4 cup lemon juice
  • 1/4 cup whole milk, room temperature
  • 1 stick unsalted butter, melted and cooled
  • 3 tbsp. poppy seeds
Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with baking cups. 

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a separate bowl, whisk together sugar, eggs, zest, lemon juice and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter.

Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

Wednesday, May 3, 2017

Best Zucchini Bread

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We had an abundance of zucchini growing in our garden last year, so imagine my excitement when I found a zucchini bread recipe that we all absolutely loved! Zucchini adds extra vitamins to your bread without your kids even knowing and it also helps make it extra moist. This is a fun breakfast treat the whole family will love. Enjoy!

Printable Recipe

  • 3 cups all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tbsp. ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 tsp. vanilla extract
  • 2 cups grated zucchini
  • 1 cup walnuts, chopped (optional)
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Source: All Recipes

Wednesday, April 26, 2017

Zucchini Rice

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Spruce up a simple rice side dish with some shredded zucchini, black beans, corn, a squeeze of lime juice and a handful of chopped cilantro for a healthy, satisfying and refreshing side dish on a hot spring or summer day. This is perfectly paired with grilled chicken, fish, or even as a side to your favorite tacos. Enjoy!

Printable Recipe

  • 1 1/2 cups uncooked rice
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can whole kernel corn, drained
  • 2 zucchini, shredded
  • 2 tbsp. unsalted butter
  • Juice of 1 lime
  • 1/4 cup fresh cilantro leaves, chopped
  • Kosher salt and freshly ground black pepper, to taste
In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.

Remove from heat and stir in black beans, corn, zucchini, butter, lime juice and cilantro. Cover and let stand 5 minutes.

Fluff rice with a fork; season with salt and pepper, to taste

Serve immediately.

Wednesday, April 19, 2017

Sweet and Sour Chicken

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I absolutely love when I find a recipe that rivals some of our favorite delivery options. This chicken really gives our favorite Chinese restaurant a run for its money. Not only is it easy to make, but the ingredients are all pantry staples (for the most part) so it doesn't break the bank. Enjoy!

Printable Recipe


For the chicken:
  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 1/2 cup cornstarch
  • 2 eggs, beaten 
  • Oil to fry
For the sauce:
  • 1 tbsp. canola oil
  • 1/2 tbsp. garlic, minced
  • 1 green or red bell pepper, diced
  • 3/4 cup cider vinegar
  • 1 tbsp. low-sodium soy sauce
  • 1/4 cup ketchup
  • 1/2 cup sugar
For the garnish:
  • Chopped scallions
  • Sesame seeds
  • Rice, for serving
Season chicken with salt and pepper. Coat with cornstarch and shake the excess off. Dip chicken pieces into egg. 

Add oil in a thin layer in a deep skillet over medium-high heat. Add chicken pieces and fry until golden, crispy and cooked through, about 4 minutes per side. Remove from oil and set on a paper towel-lined plate.

In a separate large pan, heat canola oil and fry garlic until fragrant.

Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.

When the sauce has thickened, add the fried chicken. Toss to coat.

Garnish with chopped scallions and sesame seeds. Serve with rice.

Source: Buzzfeed

Wednesday, April 12, 2017

Baked Blackened Salmon (Gluten-Free)

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Bathing suit season is upon us (okay well, let's be's felt like bathing suit season for months now), so bring on the healthy recipes! Blackened salmon is a cinch to make and the spice mixture adds so much flavor to any type of fish. With a meal that can be prepped and on the table in under 20 minutes, it's no wonder this is making it onto our bi-weekly rotation. Top it with a dollop of refreshing guacamole or a side of sautéed vegetables, and you've got yourself a meal. Enjoy!

Printable Recipe


  • 2 lbs. salmon, cut into 4 pieces
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1/2 tsp. oregano
  • 1 tsp. pepper
  • 2 tbsp. olive oil
  • Guacamole, for serving (optional)

Preheat oven to 425 degrees F.

In a small bowl, combine salt, cumin, paprika, onion powder, garlic powder, chil powder, oregano and pepper. Mix well.

Sprinkle spice mixture evenly over each piece of salmon. Drizzle the olive oil over the spice mixture and rub to combine.

Bake for 15 minutes, or to desired doneness. 

Serve immediately with guacamole.

Source: SK Original

Wednesday, April 5, 2017

Cauliflower "Rice" Lemon Pilaf

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Here's a light and flavorful side dish or lunch idea. Cauliflower "rice" is used in place of rice for a guilt-free treat. Lemon juice spruces up the flavors of the dish while the panko Parmesan crumb topping adds just a little bit of crunch. Enjoy!

Printable Recipe


  • 1 (14 oz.) package cauliflower cauliettes
  • 1/4 tsp. salt 
  • 1/4 tsp. pepper 
  • 2 tbsp. olive oil 
  • 1 tsp. lemon zest 
  • 1 tbsp. lemon juice 
  • 1 tbsp. parsley, chopped
Panko Parmesan crumbs:
  • 1/4 cup panko bread crumbs, toasted
  • 2 tbsp. Parmesan, grated
  • 1 tsp. lemon zest
  • 1 tsp. parsley, chopped
Pre-heat oven to 375 degrees.

Sprinkle salt, pepper and olive oil on raw cauliflower cauliettes and toss to coat evenly. Spread on parchment lined sheet pan and roast for 20 minutes. 

Remove from oven, toss with lemon zest, juice and parsley in serving dish.

Toast panko crumbs in oven for 3-5 minutes until golden. Remove from oven and mix in Parmesan, zest and parsley.

Sprinkle crumbs on cauliflower just before serving.

Source: Culinary Cuts Club

Wednesday, March 29, 2017

Cowboy Breakfast Skillet

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I made this for Chris' birthday breakfast, and it's since become an instant staple in our home. We often eat homemade hash browns and eggs separately for breakfast on the weekend, but combining them in the same skillet never occurred to us. Having all the flavors in one bite with a little crunch of bacon is pure bliss in your mouth. Trust me on this one. Enjoy!

Printable Recipe

  • 1 tbsp. canola oil
  • 1 bag frozen shredded hash brown potatoes
  • Seasoned salt and pepper, to taste
  • 1/8 tsp. garlic powder
  • 1/8 tsp. onion powder
  • 1 cup Cheddar cheese, shredded
  • 6 eggs, whisked
  • 4 slices cooked bacon, chopped
  • Sliced scallions or parsley (for garnish)
Preheat oven to 350 degrees F.

Add canola oil to large oven-proof skillet over medium-heat. Heat oil.

Add potatoes to skillet. Season with seasoned salt, pepper, garlic powder and onion powder. Brown potatoes according to package directions, until crisp.

Sprinkle 3/4 cup of cheese on top of the cooked hash browns. Pour eggs over top and then sprinkle on bacon. Top with remaining 1/4 cup cheese.

Bake at 350 degrees F for 15-20 minutes, or until eggs have set and cheese has melted.

Source: Adapted from Delish

Wednesday, March 22, 2017

No-Bake Peanut Butter Banana Protein Bites

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Sometimes I need a quick snack to hold me over until lunch or dinner, and these little protein bites are the perfect source of energy to do the trick. They are incredibly simple to make and packed with flavor. I keep them stored in the refrigerator for a convenient and quick treat. Enjoy!

Printable Recipe


  • 2 1/2 bananas, mashed
  • 2 cups rolled oats
  • 1/2 cup natural peanut butter
  • 1/2 cup mini or regular chocolate chips
  • 1/2 cup sweetened shredded coconut
  • 1/4 tsp. vanilla

Combine all ingredients. Shape into 2-inch balls. 

Refrigerate for 20 minutes and enjoy!

Source: SK Original

Wednesday, March 15, 2017

Bacon-Wrapped Potato Bites

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Everyone loves loaded baked potatoes, right? Put them in finger food form and you have a snack, side dish or appetizer fit for a crowd. They are simple to make and totally worth it. Enjoy!

Printable Recipe


  • 1 lb. small or medium red potatoes
  • 2 1/2 tsp. salt, divided
  • 1 tbsp. olive oil
  • Freshly ground pepper
  • 1 lb. thick-cut bacon, cut in thirds
  • 1 cup (8 oz.) sour cream
  • Salt and pepper, to taste
  • Cheddar cheese, shredded, for serving
Preheat the oven to 400 degrees F.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won't fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the olive oil, 1/2 tsp. salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. 

Season the sour cream with salt and pepper and place in a bowl. Top with shredded cheese. 

Pile the potato bites on a plate and serve alongside the sour cream dip.

Source: Adapted from The Kitchn

Wednesday, March 8, 2017

Perfect Banana Muffins

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I love having muffins on hand for a quick on-the-go breakfast. All the ingredients are pantry staples for us, so as soon as we have overripe bananas these are in the oven pretty quickly. They are moist and you can really taste the bananas in them. We have to provide snacks for Bradley's preschool class every so often, so I've made these a couple times and he says the kids love them. Enjoy!

Printable Recipe


  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 large bananas, mashed
  • 3/4 cup white sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/3 cup butter, melted
Preheat oven to 350 degrees F.

Coat muffin pans with non-stick spray, or use paper liners.

Sift together the flour, baking powder, baking soda, and salt; set aside.

Combine bananas, sugar, egg, vanilla and melted butter in a large bowl. Fold in flour mixture, and mix until dry ingredients are just combined. Do not over mix. Scoop about ¼ cup of batter each muffin tin.

Bake in preheated oven for 15-20 minutes. Muffins will spring back when lightly tapped.

Wednesday, March 1, 2017

Squash Ratatouille

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Both of my kids love squash, so roasted zucchini and yellow squash are side dish staples in our house. The other day I was prepping our routine side dish when I decided to spruce things up! Bradley was watching Ratatouille, so I thought, "Why not?" I used ingredients I had on hand (so no eggplant nor tomatoes per traditional recipes), but feel free to add them if you have them! I loved this and can't wait to make it again. The kids gobbled it up, too!

Printable Recipe


For the sauce:

  • 2 tbsp. olive oil
  • 1/2 onion, diced
  • 3 tsp. garlic, minced
  • 1/2 yellow bell pepper, seeded and diced
  • Salt and pepper, to taste
  • 1 tsp. dried basil leaves
  • 1 (14.5 oz.) can diced tomatoes, drained

For the sliced veggies:

  • 2 yellow squash
  • 2 zucchinis

For the herb seasoning:
  • 1 tsp. dried basil leaves
  • 1 tsp. garlic, minced
  • 1 tsp. dried parsley
  • 1/4 tsp. dried thyme
  • Salt and pepper, to taste
  • 3 tbsp. olive oil

Preheat the oven for 375 degrees F.

Slice the zucchini and yellow squash into approximately 1/16-inch rounds, then set aside.

Heat 2 tbsp. of olive oil in an 8-inch oven safe pan. Sauté onions, garlic and bell peppers until soft. Season with salt, pepper, and dried basil, then add diced tomatoes. Stir until ingredients are fully incorporated. Turn off the heat and smooth the surface of the sauce with your spatula.

Arrange the sliced veggies in alternating patterns on top of the sauce from the outer edge to the inside of the pan. Season with salt and pepper.

Mix herb seasoning ingredients and pour over the vegetables.

Cover the pan with aluminum foil and bake for 40 minutes. After 40 minutes, uncover, then bake for an additional 20 minutes. The vegetables should be soft.

Serve while hot or at room temperature.

Source: Adapted from Buzzfeed