06 Sep

Grilled Mojito Lime Chicken

Grilled Mojito Lime Chicken
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Ingredients
  1. 1 Lime
  2. 1/4 oz Cilantro
  3. 1 Poblano Pepper
  4. 2 Green Onions
  5. 2 Boneless Chicken Breasts
  6. 2 oz Greek Yogurt
  7. 2 tsp Mojito Lime Seasoning
  8. 8 oz Slaw Mix
  9. 1/2 oz Coconut Sugar
  10. Olive oil
  11. Salt
  12. Pepper
  13. 3 mixing bowls
  14. Grill Pan or Outdoor Grill
Instructions
  1. 1. Prepare the ingredients
  2. Halve and juice lime
  3. Stem and mince cilantro
  4. Stem poblano, halve lengthwise, and seed
  5. Trim ends of green onions
  6. Pat chicken breast dry
  7. In a mixing bowl, combine Greek yogurt, 1 tsp lime juice, and a pinch of salt
  8. In another mixing bowl, combine mojito lime seasoning and 1 tbs olive oil
  9. Make the Slaw
  10. Heat grill over medium heat
  11. In another bowl, combine the slaw mix, remaining lime juice, coconut sugar (optional), 2 tsp olive oil, cilantro, and 1/4 tsp salt, and a pinch of pepper. Set aside.
  12. Add onions to grill for 1-minute.
  13. Brush peppers with olive oil
  14. Cook on grill both sides for 3-5 minutes each side.
  15. Grill the Chicken
  16. Drizzle 1/4 tsp olive oil over chicken breasts.
  17. Add chicken to hit grill and cook for 4-6 minutes.
  18. Flip chicken and brush grilled side with mojito lime mixture. Cook for another 4-6 minutes.
  19. Cut poblano pepper into thin strips
  20. Cut green onions into 1 inch pieces
  21. Stir poblano and green onion pieces into slaw
  22. Plate and top chicken with Greek yogurt mix.
The Belly Fit Club http://thebellyfitclub.com/wordpress/
10 Aug

Got Squash? Let me help you with that…

Summer! Ahhhhh….don’t you just love it? Long sunshine days of play, warm nights of camping fun, and a plethora of garden veggies.  If you’re like me you have zucchini coming out your ears and there is only so many loafs of zucchini bread you can make before everyone is completely over it. To help you out here are some wonderful recipes that are super simple, healthy, low calorie, and taste fantastic! 

First, you’ll need a Spiralizer. My Favorite is by Joyce Chen and you can pick it up today at Amazon for under $25.00. Screen Shot 2016-08-10 at 9.30.06 AM

Once Spiralized, all you need are a few good sauces and viola, you have a meal that is satisfying and delicious. Here are a few of my favorite recipes.

  1. This first recipe is by Skinny Taste and it’s AMAZING! raw-zucchini-noodles-with-pesto-and-tomatoes-550x825Raw Zucchini Noodles with Tomatoes and Pesto
    Skinnytaste.com
    Servings: 4 • Size: 1 1/4 cups • Points +: 4 pts •Smart Points: 4
    Calories: 148 • Fat: 12 g • Carb: 9 g • Fiber: 3 g • Protein: 4 g • Sugar: 3 g
    Sodium: 102 mg (without salt)  • Cholesterol: 4 mgIngredients:For the Pesto:
  • 1 cup packed fresh basil
  • 1 clove garlic
  • 1/4 cup fresh grated parmesan cheese
  •  kosher salt & pepper to taste
  • 3 tbsp extra virgin olive oil

For the zoodles:

  • 21 oz (3 medium or 4 small) zucchinis
  • 1 cup heirloom grape or cherry tomatoes, halved
  • kosher salt and black pepper to taste 

Directions:

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Set aside.

Kristie’s Personal Note: If you are vegan and/or can’t have dairy, replace the parmesan cheese with a 1/3 cup of raw cashews.

 

2. Another Favorite is by Citron Limette. A good marinara sauce that you can make ahead of time will save you when you’re limited on time. Sun-Dried-Tomato-Marinara1Sun-Dried Tomato and Basil Marinara

Author: Citronlimette
Serves: 4
Ingredients
  • 1 cup sun-dried tomatoes
  • 4 large tomatoes
  • 1 clove garlic
  • ¼ cup finely minced red onion
  • 1 cup fresh basil
  • ½ cup fresh parsley
  • 1 teaspoon italian seasoning
  • 2 Tablespoons olive oil
  • 1 Tablespoon maple syrup or agave
  • 1 teaspoon apple cider vinegar
  • 1-2 teaspoon sea salt
  • Pinch of cayenne
 
Instructions
  1. Soak the sun-dried tomatoes in 1 cup fresh water until soft. Drain and rinse.
  2. Cut the top of the tomatoes. Cut the tomatoes in half and scoop out the seeds with a spoon.
  3. Dice the tomatoes. Set aside.
  4. In a food processor, chop finely garlic, red onion and herbs. Add sun-dried tomatoes, olive oil, maple syrup or agave, apple cider vinegar and chop in pulses. Leave some texture.
  5. In a bowl, fold together sun-dried tomato mixture with diced tomatoes. Season with salt and cayenne.

 

3. Last is my personal favorite. Make any salad hearty by adding spiralized noodles! Turning a salad into a meal is easy. 

untitled-9482

In a large bowl:

3-4 handfuls Greens

1 Sliced tomatoe

1 avocado

1/4 cup Sliced Red Onion

2 baby cucumbers, sliced

1 large or 2 medium zucchinis, spiralized.

Dressing:

equal parts-

Liquid aminos

olive oil

apple cider vinegar OR fresh lemon juice.

Mix together and pour over the noodles.

Toss and enjoy!

As always, keep it simple and have fun. 🙂 

~Kristie

11 Feb

Raw Sauerkraut

Raw Sauerkraut
The SEXIEST Food of ALL!!!!
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Ingredients
  1. 1 medium head green cabbage (about 3 pounds)
  2. 1 1/2 tablespoons kosher salt
  3. 1 tablespoons caraway seeds (optional, for flavor)
Equipment
  1. Cutting board
  2. Chef's knife
  3. Mixing bowl
  4. 2-quart widemouth canning jar (or two quart mason jars)
  5. Canning funnel (optional)
  6. Smaller jelly jar that fits inside the larger mason jar
  7. Clean stones, marbles, or other weights for weighing the jelly jar
  8. Cloth for covering the jar
  9. Rubber band or twine for securing the cloth
Instructions
  1. Clean everything: When fermenting anything, it's best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too.
  2. Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
  3. Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first, it may not seem like enough salt, but gradually, the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now.
  4. Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar.
  5. → Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.
  6. Weigh the cabbage down: Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
  7. Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevent dust or insects from getting in the jar.
  8. Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
  9. Add extra liquid, if needed: If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
  10. Ferment the cabbage for 3 to 10 days: As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.
  11. Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There's no hard and fast rule for when the sauerkraut is "done" — go by how it tastes.
  12. While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine.
  13. Store sauerkraut for several months: This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.
Notes
  1. Sauerkraut with Other Cabbages: Red cabbage, napa cabbage, and other cabbages all make great sauerkraut. Make individual batches or mix them up for a multi-colored sauerkraut!
Adapted from The Kitchn
Adapted from The Kitchn
The Belly Fit Club http://thebellyfitclub.com/wordpress/

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