A super simple marinade that is a real life saver when you are trying to add some zing to roasted chicken breasts. Serving Size Serves 4 INGREDIENTS 1 lb of chicken breasts 4 tablespoons of lemon juice 1 teaspoon of salt 1 teaspoon of black pepper 1/2 teaspoon of ground cumin 1 teaspoon of oregano … More Greek Chicken
Chicken Satay is nothing new but I love this simple take on this classic dish. I roast the chicken in the marinade but you could also grill it. Serving Size Serves 4 INGREDIENTS 1 lb of chicken breasts Marinade 2 teaspoons of curry powder 2 garlic cloves pealed and smashed 4 tablespoons of soy sauce … More Chicken Satay with Peanut Sauce
This workhorse of a recipe can parlay into so many different dessert ideas. I have been making it with buttercream frosting but it could work wonderfully with cream cheese frosting. It’s a simple, fool proof recipe that can also be made into muffins if you dial back the sugar and add some nuts to it. … More Banana Cake
This recipe from Dyan Solomon from Montreal cafe Olive + Gourmando is nothing short of amazing. If you have time, I strongly encourage you to let the buttermilk and wheat mixture steep overnight. It really makes a big difference! SERVING SIZE 24 Muffins INGREDIENTS 2 cups of buttermilk 105 grams (About 1 3/4 cups) of … More Blueberry Bran Muffins a.k.a THE BEST BLUEBERRY MUFFINS EVER
This is the French equivalent of Shepherd’s Pie with a delicious, spicy filling. An amazing recipe from Jody Williams’ Buvette cookbook. Serve with a simple green salad. Serving Size Serves 4 INGREDIENTS 10 allspice berries 1 1/2 teaspoons of whole black peppercorns 1 tablespoon of fennel seeds 1 tablespoon of coriander seeds 2 tablespoons of … More Hachis Parmentier
Josee Di Stasio first published this recipe in her 2004 cookbook A la di Stasio. I have been making it faithfully since then. The only modification I made is using chicken breast instead of thighs but that is only a personal preference. SERVING SIZE Serves 6 INGREDIENTS 6 Chicken Breasts 2 teaspoons of crushed fennel … More Pancetta Chicken
Broccoli is front and center in this delicious pasta dish from chef Stefano Faita. SERVING SIZE Serves 4 INGREDIENTS 1 lb of spicy chicken sausages Olive oil to taste 2 lbs of broccoli crowns 1 lb of orichette (or another small shaped pasta) 2 crushed garlic cloves 1 tablespoon of crushed red peppers 4 tablespoons … More Broccoli and Sausage Orichettes
I know, the name doesn’t sound sexy. But these muffins are my favorite. They are low sugar, low fat and pack a hefty amount of fiber that will make you feel full all morning. Pair with yogurt and fruit and get to ready to soar through your day! The original recipe is from Trish Magwood … More Essential Bran Muffins
SERVING SIZE 18 muffins INGREDIENTS 3 cups of quick oats 1 tbsp of pumpkin pie spice 1 tsp of baking soda 1/2 tsp of baking powder 3/4 tsp salt 2 eggs 1 cup of milk 1 cup of ripe mashed bananas 1/2 cup of maple syrup 3 tbsp of vegetable oil 1 tsp of vanilla … More Gluten Free Banana Nuts Muffins
This is recipe from Genevieve O’Gleman felt a little bland so I made a few adjustments to bolster flavors and texture. These croquettes reheat beautifully in oven and are the perfect companion to a simple green salad. SERVING SIZE Serves 6 INGREDIENTS 1 zucchini 1 cup of grated mozzarella cheese 4 oz of prosciutto 1/2 … More Zucchini, Quinoa and Prosciutto Croquettes
Effortlessly Chuck 