Get warm with this Chicken Tortilla Soup and learn all about digestion!
August already? How is this possible? My little nugget is 10 months old and we are still in quarantine. My July accountability group is ending Aug 10, I can’t believe we are 3 weeks into it. I have been enjoying the group so much and …
Hi friends!! Thank you for coming to my blog and reading my content. I hope I am able to inspire you to take care of your health with nutritious and delicious food.
I love PF Chang’s chicken lettuce wraps, but do not enjoy the high salt and sugar content with it (per their website: 660 cal, 27g fat, 1820 mg salt, 66g carbs, 27g sugar, 37g protein). So as I always do, I tried to make a healthier lettuce wrap filled with veggies, low salt, lower sugar, while keeping the delicious taste. I like to use veggies that are in season and local, from my family’s farm, but I encourage you to support a local farmer around you. Here are a few veggies that are in season in NJ: peas, asparagus, spinach, beets, radish, and kale (to name a few on our farm).
My husband LOVES them and takes them for leftovers. This recipe has become a weekly meal for us now. Check out the recipe below so you can make them at home and skip the high salt/sugar elsewhere (plus saving money). Did I mention… this recipe takes about 20 minutes to make?! FAST, EASY, HEALTHY, AND DELICIOUS! You can not beat it!
Chicken Lettuce Wraps
1 pound ground chicken
1/4 cup onion, chopped
1/4 cup red pepper, chopped
1/4 cup fresh peas
1 tsp fresh grated ginger
2 garlic cloves, minced
1/4 cup low sodium soy sauce OR coconut aminos
1 tsp sesame oil
1.5 tbsp honey (I used garlic infused honey)
Pinch of red pepper flakes
1 head of bibb leaf lettuce
Olive oil spray
Toppings: brown rice, green onions, Sriracha sauce or gochujang sauce, toasted sesame seeds
- Heat a large skillet on high heat, spray pan with olive oil. Add chicken, break into pieces, and cook until brown for about 5 min.
- While the meat is cooking, prepare the sauce. In a small bowl, combine soy sauce, sesame oil, honey, and pinch of red pepper flakes.
- In the skillet reduce heat to medium, add onion, garlic, chopped red pepper, fresh peas, and ginger. Cook for 3-5 minutes until veggies are soft.
- Pour sauce onto chicken and veggies, reduce heat to low, cover, and simmer for 5 minutes.
- Wash bibb lettuce and dry. Fill the lettuce with the chicken mixture, top with optional toppings.
Happy Cinco De Mayo! Yesterday we went to Philly with our good friends and their two kiddos. We went to Craft Hall, which has a playground inside the brewery. Perfect for both the adult and kiddos. Plus we got their greens with radishes and a honey mustard vinaigrette, a pretzel by Lost Bread co., and fries, which was good for this pregnant woman here! Seriously that salad and pretzel were amazing! We then went to Goose Island and Weckerly’s ice cream (where we got our ice cream for our wedding).
On the way home, we were hungry for real food and I really wanted Mexican (you know celebrate Cinco de mayo a bit early). There are only a few Mexican places around us, but we tried out this authentic place in Glassboro, NJ called El Mariachi. I got the grilled chicken tacos with peppers and onions, everyone got the chicken quesadilla and we got guacamole to share. They weren’t a fan of their quesadilla, but I loved my tacos!
Today we are going axe throwing for my brother in laws birthday. I would love a birthday on cinco de mayo, since Mexican food is my favvvv. Obviously I am bringing my guacamole from my blog to eat! On the side, we will have multigrain chips and cucumbers to dip. I sometimes have red pepper to dip, as well, but I don’t have today. If you never have tried cucumber and guacamole, you are missing out! It is so refreshing and healthy!
If you have extra guacamole fold them into chicken breasts, coat with egg wash and bread crumbs, and bake (See recipe below).
Guacamole Stuffed ChickenCourse: DinnerCuisine: Mexican
Guacamole stuffed chicken gives you all the Cinco de Mayo feels without the tortilla chips!
3 ripe avocados
1/2 lime juice
1/4 red onion, chopped
1/2 jalapeno, chopped and de-seeded
1 plum tomato, chopped
2 garlic cloves, minced
1/4 cup fresh cilantro, chopped
salt to taste
4 chicken breasts
1/2 cup bread crumbs
- Preheat oven to 350 °F.
- In a medium bowl combine avocado, lime juice, red onion, jalapeno, plum tomatoes, garlic cloves, cilantro, and salt to taste.
- In a small, wide bowl add two eggs and whisk.
- In another small, wide bowl add bread crumbs.
- Butterfly the chicken and pound with the flat side of a meat mallet so it can be stuffed. Add 1-2 tbsp of guacamole inside the chicken and spread into a layer. Roll the chicken and tooth pick it, to prevent it from coming undone.
- Dip the chicken into the egg then the breadcrumb mixture. Place on a baking sheet (we use a stone so we didn’t have to use oil to prevent sticking).
- Bake for 20-30 minutes, until internal temp. is 165 °F.
Here is a Mexican saying to get you through this week:
“No hay mal que por bien no venga”
(Means: There’s no evil that doesn’t come with some good in it.)
No matter how hard things get, try to find the good in it! I am thankful for my relationship with the Lord. This past week I struggled with anxiety a little more than I usually do. The good that I found through it was the trust in the Lord and how thankful I am for my savior. I am not meant to control my life, it is a relief to give it all to him and know that he has my life in his hands. We aren’t here on earth to control our own lives or other lives, we can give control over to the Lord and know he wants to the best for his Children. So no matter what evil may come to you this week, because hey this is life and it isn’t always perfect, look for the good that can come out of it!
Earlier this month Banza pasta sent me a box of pasta. They provided a challenge to post different recipes using Banza pasta with the hashtag: #resolvetoeatmorepasta . Here are some other recipes using Banza pasta: vegan mac and cheese and 5 bean soup.
Usually in the beginning of the year, New Years resolutions means eating healthier. As many people consume white pasta, they may eliminate it in the new year. No need to remove pasta when Banza pasta is made with chick pea flour and filled with protein and fiber! Honestly, you don’t have to remove white pasta if you love it, I just wouldn’t make it a daily meal as it is lower in fiber, protein, and nutrients.
In my house, we don’t have white pasta since my husband enjoys the Banza pasta with me. We also have quinoa pasta from Trader Joe’s. One time we tried the black bean pasta from Trader Joe’s, I didn’t mind it, but my husband couldn’t eat it (I think it was the stickiness and the color).
I enjoy trying different pasta flavors out there. Plus, I am not Italian so I am not too picky with my pasta.
A couple weeks ago my friend and I had a girls night out to Trader Joe’s. This is how adult-ing girl’s night out look when your friends have kids and when I love food shopping. We went at 7 pm and it was the best time to go! My husband won’t go back with me because it is a mad house everytime we go and he gets ran over by carts. Me on the other hand, enjoy taking my time, reading labels, seeing their new items, and thinking of new recipes I can make with their items.
This pesto wasn’t a new item for them, but it was for me. I got the vegan kale, cashew, and basil pesto and was waiting for the perfect moment to make it….which was tonight. Let me tell you, it was AHHHHMAZZING! You would think you were eating normal pesto with cheese, but absolutely no cheese in this one! I may go stock up and freeze some in ice cube trays next time I go OR may try to make my own in the summer when my family’s farm has an over abundance of basil. In the meantime, I can’t wait months to have this pesto again.
Pesto isn’t hard to make, but honestly having it already made helped make this dish an under 30 minute dish. The veggies took 25 minutes to roast, the chicken took 10 min to cook, and the pasta took 7 minutes to cook. So when you cook the chicken and pasta when the veggies are roasting, then add everything together with the pesto, it takes less than 30 minutes for a dish full of veggies, protein, healthy fats, fiber, and complex carbs.
So feel free to recreate this dish and add your favorite veggies and protein source OR keep it just pesto, veggies, and Banza pasta for a vegan and high protein dish.
Green Veggie Pesto Pasta
Go green with this veggie loaded vegan pesto, chick pea pasta bowl. High fiber, protein, and deliciousness!
1/2 bunch of asparagus, cut in thirds
1 cup broccoli
1.5 cup brussel sprouts, halved
2 garlic cloves, chopped
1 1/2 tbsp olive oil
8 oz chicken, cubed
2 cups banza pasta, dry
4 cups water
1/2 cup pesto
S & P
- Preheat oven to 350 °F.
- Add veggies to baking sheet, drizzle 1 tbsp of olive oil and sprinkle with S&P. Bake for 25 minutes.
- While veggies are baking, heat pasta water with a little salt.
- Once boiling, add pasta and cook for 7-9 minutes.
- Heat a large skillet with remaining olive oil, add chicken cubes and S&P. Cook and cover for 5 mins, flip pieces, and cook for another 5 minutes, until internal temperature is 165°F.
- Drain and rinse pasta, add to cooked chicken, cover with pesto, and add veggies. Fold until pesto is covering veggies, chicken, and pasta.