Honey balsamic chicken

What is it about sugar that makes it soooo stinkin' addictive? I've always had a sweet tooth, and try as I might, I can't seem to kick the habit for good. These days, I'm trying to go with the good old moderation route, not completely eliminating sugar from my diet, but also not giving into every single craving I get for something sweet. It's all about compromise, right? This honey balsamic chicken is a pretty good example of compromise. It's slightly sweet, but still healthy, and definitely not sweet enough to cause...

It's also super easy to cook! If you can find flavored balsamic vinegar, it's fun to experiment with that, as well. I used fig balsamic vinegar and it was quite tasty.

Ingredients:

1 lb chicken breast tenderloins

1/2 cup balsamic vinegar

1/4 cup honey

3 cloves garlic, sliced

olive oil spray

Whisk together vinegar and honey. Stir in garlic. Pour into a ziploc bag and add chicken. Marinate for at least 30 minutes. 

Spray a pan with olive oil spray. Add chicken and marinade and cook over medium high heat until completely cooked through. Enjoy!

Nutrition information (serves 4):

Calories: 205 | Fat: 3g | Carbs: 18g | Protein: 25g | Fiber: 0g

Bison chili

Oh hai there! It's been a loooong time since I've updated the blog with a new recipe. At the beginning of my hiatus, I was frantically getting the last details of my wedding together, getting married, and then dealing all of the fun stuff that goes with changing one's last name. After that, though, I have no excuses. In addition to having some pretty bad writer's block (blogger's block?), I was just plain slacking all around. Well, except for when it came to playing Battlefield 4. I definitely wasn't slacking there.

Anyway, I think the day after New Year's Day is as good a time as any to get back on the blogging wagon! This time of year can be tough, because while many of us resolve to eat healthier and get in shape, it can be hard to find the motivation to go outside when it's cold, and your body still longs for warm, hearty foods. This bison chili is luckily both hearty and healthy, and the recipe makes enough for plenty of leftovers. Bison is even leaner than lean ground beef, and it's relatively easy to find at your regular grocery store. I also added a little cinnamon to this recipe. Cinnamon aids weight loss and helps prevent diabetes, and it adds a delicious kick to this recipe. Don't worry, it's not overpowering and it doesn't make the chili taste sweet.

Ingredients:

1 lb ground bison
1 yellow or white onion, diced
2 cloves of garlic, minced
15 oz can diced tomatoes
15 oz can tomato sauce
15 oz can black beans, drained and rinsed
15 oz can pinto beans, drained and rinsed
4 oz can diced green chilis
1 tsp chili powder
1/2 tsp chipotle chili powder
1/4 tsp cinnamon
olive oil cooking spray
1/2 cup shredded, reduced-fat Mexican blend cheese (optional)
1/2 cup water (optional)

Spray a pan with cooking spray and brown the bison over medium heat until cooked through, then drain. In a separate pan, spray cooking spray and cook onions on medium high heat until translucent, about 5 minutes. Add garlic and cook until golden, about 3 minutes. Add bison, onion, garlic, and remaining ingredients (excluding the cheese) to a large pot. You may choose to add 1/2 cup water if the chili is too thick. I did, and it did not compromise the flavor at all. Heat chili over medium heat until it boils, then reduce heat to low and simmer for 20 minutes. Top with 1 Tbsp cheese per serving.

Nutrition information per serving (serves 8):

Calories: 237 | Fat: 6g | Carbs: 28g | Protein: 21g | Fiber: 5g

Mango Coconut Lassi with Chia Seeds and Cardamom

We've had some cooler weather in DC, and with autumn being my favorite season, I'm all for it! I love watching the leaves change color, I love pumpkin/pumpkin-flavored anything, I love cute fall clothes, and I'm getting married this fall (woohoo!) I spent this past weekend in Savannah, GA, and the weather there quickly reminded me that it is, in fact, still August (hmmph!) The hot weather got me thinking about lassis, and a recent lunch date with my mom to an Afghan restaurant had me determined to use cardamom in my next blog recipe. The result? A mango coconut lassi with chia seeds and cardamom! What's a lassi, you ask? It's a smoothie-type drink from India, combining yogurt, fruit, and spices, and it is soooo delicious and refreshing. I decided to add chia seeds for a little extra flavor and nutrition. Here's how you make it:

Ingredients:

3/4 cup frozen mango chunks
1/2 cup unsweetened almond milk (vanilla or plain works)
1/2 cup fat-free Greek yogurt (again, vanilla or plain)
2 Tbsp unsweetened, reduced-fat coconut (the brand I used is called Let's Do Organic)
1 Tbsp chia seeds
cardamom, to taste

Combine all ingredients except for the chia seeds and cardamom in a blender. Pour into a cup and stir in chia seeds and as much cardamom as you like. Enjoy and cool off in these last few weeks of summer!

Nutrition Information (makes one serving):

Calories: 265 | Fat: 8g | Carbs: 34g | Fiber: 6g

Copycat Korean Salad

Korean BBQ is one of the most delicious discoveries I've ever made. I tried it for the first time shortly after moving to the DC area, and I was not disappointed! The unique blend of spices and flavors make this cuisine irresistible. My very favorite Korean BBQ restaurant has this amazing salad that they serve before they bring out the meat. It's so delicious that I fill up on it before the meat even arrives. Then I'm super disciplined and don't eat any meat or rice! Just kidding. I have zero self-control when it comes to Korean food. The bright side of my gluttony is, I ate enough of the salad to figure out how to make it on my own! Here's how I do:

Ingredients:

2 cups romaine lettuce, shredded
1 Tbsp sesame oil
1 Tbsp vinegar
1 tsp Korean red pepper flakes (I used the ones pictured, which I found at an international market)
1/2 tsp sugar
1 tsp sesame seeds

Toss ingredients together in a bowl. Divide between two plates and serve!

Nutrition information (serves 2):

Calories: 109 | Fat: 8g | Carbs: 9g | Protein: 1g | Fiber: 1g

Vanilla Berry Smoothie

When it's a bazillion degrees outside like it has been these past few days, there's nothing like a nice, cold, refreshing smoothie to cool off. Smoothies can make a great breakfast, snack, or (if you're lazy like me) a quick and easy lunch. If you haven't tried adding spinach to a smoothie before, I strongly encourage you to include it when making this. It's an easy way to get in some great nutrients, and you can't even taste it (promise!)

Ingredients:

3/4 cup frozen mixed berries
1/2 banana
1 scoop vanilla protein powder (I used Muscle Milk)
1 cup unsweetened vanilla almond milk
1 handful spinach

Blend all of the ingredients together in a blender and enjoy!

Nutrition Information:

Calories: 277 | Fat: 8.5g | Protein: 17g | Carbs: 10g

Easy-Peasy Italian Chicken and Veggies

Ever feel so exhausted by lunchtime that you're already dreaming of take-out for dinner, even though you know how unhealthy it can be? Yup, that was me today. I woke up crazy-early this morning to run with Back on My Feet (totally worth the dark circles!) and by lunchtime, I was already second-guessing my plans to cook tonight. Then I thought, "I'll just saute some chicken and vegetables, add some herbs and spices, and be done with it. How hard can that be?" Answer: Not that hard. Here's how it's done:

Ingredients:

1 lb boneless, skinless chicken breast tenderloins
olive oil spray (I highly recommend the Misto)
2 tsp olive oil
2 medium bell peppers, one green, one red, cut into thin strips
1 onion, cut into thin slices
3 cloves garlic
1 tbsp chopped fresh basil
2 tsp oregano
salt and pepper, to taste

Spray a large pan with olive oil spray. Add chicken and cook until cooked through and golden brown. While the chicken is cooking, heat 2 tsp olive oil in a separate pan. Add the vegetables, basil, and garlic, and saute until tender. Add vegetables to the chicken, and sprinkle with oregano. Serve with pasta or farro (this will alter the nutrition content).

Nutrition Information:

Calories: 235 | Fat: 8g | Carbs: 7g | Protein: 33 | Fiber: ~ 2g

Lettuce-Wrapped Blood Orange Chicken Fajitas

Blood oranges are just so delicious, and with the weather warming up, it's great to have citrusy, summertime recipes. Over the weekend, my fiance discovered a new cocktail that blended two of the things we love: bourbon and blood orange juice. It was delicious! Of course, after the weekend was over, I had a bunch of blood orange juice and no idea what to do with it. I also happened to have some peppers and onions, so I thought, why not incorporate blood orange juice into my usual fajita recipe? Feel free to play around with this recipe to your liking. These fajitas have a little heat to them from the chipotle powder, so if spicy isn't your thing, just adjust accordingly. If you're a carb-lover, use tortillas instead of lettuce to wrap your tortillas. Just keep in mind that this will change the nutritional content. Here's how it's done:

Ingredients:

1 lb boneless, skinless chicken breast, sliced
2 cloves garlic, chopped
1/2 cup blood orange juice
1 tsp cumin
1 tsp chili powder
1/2 tsp chipotle chili powder
3 tbsp lime juice
2 tsp olive oil
1 onion, sliced
2 bell peppers, sliced
several leaves of lettuce (I used Romaine, but just about any kind will do.)
1/2 cup reduced-fat shredded Mexican cheese

Mix the garlic, blood orange juice, cumin, chili powder, chipotle powder, and lime juice in a Ziploc bag. Add the chicken and marinate for at least 1 hour.

Add olive oil to a large skillet and cook chicken, along with marinade, for about 5 minutes on medium-high heat. Add onion and peppers and reduce heat to medium. Cook until peppers and onion are tender. Wrap in lettuce leaves and top with cheese.

Nutrition information:

Serving size: 1/2 recipe | Serves 2

Calories: 329 | Fat: 15g | Protein: 35g | Carbs: 20g | Fiber: ~2g