Category Archives: Healthy

Balsamic Vinegar Grilled Chicken and Zucchini Skewers

We grill a lot. Which is weird because I have a food blog and only like one real “grillin” recipe. There is a really simple explanation.

Balsamic Vinegar Chicken and Zucchini Skewers, super simple and healthy!

I cannot operate our grill.

It is a charcoal smoker/grill and I just don’t get it. There is some sort of science behind lighting a charcoal grill and it makes no sense to me. The placement of the coals, the air flow…I know all of those things matter, but I don’t know why. After about year five, Mr. Maebell stopped trying to teach me and just accepted the fact that the grill is just his territory.

Do you see me complaining? Nope.

Balsamic Vinegar Chicken and Zucchini Skewers, super simple and healthy!

The only time it is inconvenient is when I want to grill something for the blog, and he isn’t around. Which has been the case lately. Fortunately, we had the same night off and I put him to work. I actually had no idea what I was making when I started this meal. I had chicken and zucchini so I just kind of rolled with it. I marinated all of the ingredients in a mixture of balsamic vinegar, olive oil, a little dijon and a handful of spices. I put the chicken and zucchini on skewers, grilled them, and topped with crumbled feta and freshly chopped basil.

Balsamic Vinegar Chicken and Zucchini Skewers, super simple and healthy!
It was fantastic! It had a ton of flavor, it was super easy, and made a quick healthy meal. Usually, when I make kabobs I use different meats and lots of different veggies. This was a less fussy version with simple well chosen ingredients.

Balsamic Vinegar Chicken and Zucchini Skewers, super simple and healthy!

Sometimes less is more!

5.0 from 2 reviews
Balsamic Vinegar Grilled Chicken and Zucchini Skewers
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 teaspoon minced garlic
  • 2 teaspoons sugar
  • 1 teaspoon dijon mustard
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • 1 pound chicken breast, cut into small chunks
  • 2 medium sized zucchini, cut into small chunks
Instructions
  1. In a measuring cup or bowl mix the first nine ingredients (balsamic vinegar-salt). Make sure your marinade is well combined.
  2. Place your cut up chicken breast into a plastic bag and pour in half of the marinade.
  3. Place the zucchini pieces into a plastic bag and pour in the second half of the marinade.
  4. Let your meat and veggies marinate for at least 30 minutes.
  5. Heat your grill to 400 degrees.
  6. (If you are using wooden skewers, soak them in water for at least 20 minutes before assembling your kabobs.)
  7. Assemble your skewers, alternating chicken and zucchini.
  8. Grill for 5-6 minutes on each side.
  9. Garnish with freshly chopped basil and crumbled feta cheese.

 

Bacon, Ham, and Egg Wrap with Honey Dijon Sauce

Sometimes when I ask Mr. Maebell what he wants for dinner he looks at me with pleading eyes and says, “please..just something simple.”

Ham, Bacon, and Egg Wrap with Honey Dijon Sauce

I have said before that spouses of food bloggers will someday need a support group. I totally stand by that. Sometimes I get caught up in an idea and go a little overboard. The dinner might be good, but it is a little much. Or the other side of that is that I get an idea, spend a lot of time on it, and then decide it is terrible and we eat cereal for dinner. That also happens a lot.

So, when he politely asks me to chill the heck out with the meals I don’t really blame him. That is kind of what happened the night that I made this wrap. Luckily, it ended up being a no fuss meal that was actually pretty darn impressive. I combined a lot of basic staples together to make a really filling wrap. Some deli ham, a couple slices of cooked bacon, an egg, swiss cheese, lettuce, tomato, and of course a nice little sauce to top it all off.

Ham, Bacon, and Egg Wrap with Honey Dijon Sauce

This has quickly become one of our favorites. It can be thrown together in under 20 minutes and is sure to please even your pickiest eater!

5.0 from 2 reviews
Bacon, Ham, and Egg Wrap with Honey Dijon Sauce
Recipe type: Wrap
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 4 slices of ham
  • 4 slices of bacon
  • 2 eggs, beaten
  • 2 slices of swiss cheese
  • 4 lettuce leafs
  • 4 slices of tomato
  • 2 large tortilla wraps (I used Udi's gluten free)
  • 1 tablespoon mayo
  • 2 teaspoons dijon mustard
  • 2 teaspoons honey
Instructions
  1. Heat a skillet on medium to medium low heat and cook the bacon until crisp, approximately 4 minutes on each side. Remove bacon from skillet and place on paper towels.
  2. Wipe the skillet clean and return to heat. Place each tortilla in the skillet for bout 30 seconds, or until lightly browned. Place each tortilla on a plate. Top with 2 teaspoons of the honey dijon, two slices of ham, one slice of cooked bacon, one slice of cheese, two leaves, two tomato slices, and set aside.
  3. Spray the skillet with cooking spray and carefully pour a beaten egg into the skillet. When the egg is set, flip, and let it cook an additional 20 seconds. Remove from heat and place on wrap.
  4. Carefully roll your wrap and slice down the center.

 

Chicken and Pesto Stuffed Sweet Peppers

Are you ready for this?

A four ingredient, yes, FOUR ingredient, healthy, fast, delicious dinner!

Pesto Chicken Stuffed Sweet Peppers

In other words, this little dish is kind of a miracle!

We are loving these little sweet peppers. Have you tried them? You can find them next to the bell peppers in the produce section. At my grocery store they come in a small bag (about a pound) or a large bag (about two pounds). I usually opt for the big bag and add a handful to things like pasta, omelets, veggie kabobs, or stuff them with things. I just love how handy they are!

Pesto Chicken Stuffed Sweet Peppers, a simple FOUR ingredient dinner that is healthy and gluten free!

In this case, I had a bowl of shredded chicken, a jar of pesto, a bag of sweet peppers, and some mozzarella. Turns out, that simple combo makes for a fantastic dinner!

You can probably guess how to go about this. Just wash and slice your peppers and remove any seeds. Toss the shredded chicken with the pesto. Stuff the chicken in the peppers, top with cheese and bake. Voila! Dinner is ready! These are fabulous as is, but I also really loved them dipped in warm marinara and served with a nice big salad!

Pesto Chicken Stuffed Sweet Peppers, a simple FOUR ingredient dinner that is healthy and gluten free!

5.0 from 1 reviews
Chicken and Pesto Stuffed Sweet Peppers
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 chicken breast, cooked and shredded*
  • 1 jar of pesto (mine was 6.25 ounces)
  • 2 pounds sweet peppers, sliced and seeds removed
  • 1½ cups mozzarella cheese
Instructions
  1. Preheat oven to 350
  2. Wash and remove tops from the peppers. Slice and remove any seeds. Lay pepper halves on a large greased baking sheet.
  3. In a medium size mixing bowl combine the shredded chicken with the pesto and toss to coat.
  4. Add a heaping spoonful of chicken to each pepper and top with cheese.
  5. Bake for 15 minutes
  6. *I just put two chicken breast in my smallest crock pot, lightly seasoning with salt and pepper and added 1 cup liquid (water or chicken broth works) and let it simmer on low for 8 hours. I drained off all liquid and shredded the chicken.

 

Strawberry Banana Smoothie

Continuing our week of girl food, what is more girly than a bright pink smoothie? Nothing I tell you, not a thing!

Strawberry Banana Smoothie

I have been making smoothies like a mad woman lately. I just cannot get enough! There is so much perfect fresh fruit this time of year it is pretty much all I want. And now that I have mastered adding greens to my smoothies I have decided that by adding ginormous handfuls of spinach to smoothies means that I am basically just drinking salad, right? This means it is surely okay to forgo my daily salad for lunch in favor of pizza, right?

Yes! Thank heavens we are all on the same page.

Strawberry Banana Smoothie

Today’s smoothie doesn’t have any spinach in it, but it is full of sweet strawberries, banana, yogurt, milk, and honey. It is thick, sweet, and ice cold! What more could you ask for?

I really like making this smoothie for breakfast. All of the fruit, with the addition of yogurt and milk really helps to fill me up, and keep me full.

But I am so bad about making more than I can actually drink. When I do that, I just pour any extra smoothie into ice cube trays and let it freeze. Then you can just pop a couple ice cubes and a liquid of your choice (milk or any juice will do) in the blender and you have a super fast snack without any measuring or getting out a bunch of different ingredients. I imagine this would be especially convenient  if you have hungry teenagers in your house this summer. It only dirties up a blender!

Strawberry Banana Smoothie

5.0 from 2 reviews
Strawberry Banana Smoothie
Recipe type: Drinks
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 frozen bananas
  • 2 cups frozen strawberries
  • 1 6 ounce container yogurt (vanilla, strawberry, or strawberry banana would be great)
  • 1 cup milk
  • 2 tablespoons honey
Instructions
  1. Place all ingredients in blender and blend for 30 seconds to one minute or until it reaches a smooth constancy.

 

Grilled Zucchini Hummus Wrap

Grilled Zucchini Wrap

I am so happy to be sharing today’s recipe with you. Actually, all of the recipes for this week make me excited. It is a full week of girl food!

That sweet Mr. Maebell ran off a couple weekends ago to do manly things with his manly friends and left me and the pups to fend for ourselves. I don’t especially like when he leaves, but to be totally honest with you I had a pretty good weekend. :)

I watched Steel Magnolias three times and bawled like a baby. I made Greek Salad, this Zucchini sandwich, sipped on smoothies, and perfected the best granola bar ever. I made sangria, gave myself a pedicure, and took a bubble bath. I made an avocado face mask, went shopping, and binged watched Gossip Girl until I couldn’t handle Blair Waldorf anymore.

Grilled Zucchini Wraps

I didn’t do a single load of laundry, I didn’t put away a single dish. I never ventured to the grocery. I only have clean floors because we have one of those robot vacuums and I decided it wasn’t too much effort to, ya know, just push a button. I decided it is appropriate to forgo adulthood one weekend out of the year. Turns out, weekends like that are good for your soul.

Today, I have my favorite wrap! This wrap is packed with grilled zucchini, veggies, cheese and hummus! It is my version of Jason’s Deli Zucchini Grillini, and it is great and so simple!

Sliced zucchini is tossed in olive oil and sprinkled with salt and pepper then grilled. The grilled zucchini is then placed on a nice big tortilla topped with kale,  red onion, tomatoes, cheese, and then a heaping dose of hummus.

Grilled Zucchini Wraps

Mercy. This is good.

One of my favorite things about this is how versatile it is. You can change up the veggies based on your personal preferences. Don’t have kale? No big deal, just throw in some spinach! Just use whatever fresh summer produce you have on hand! Just be sure not to skimp on the hummus. It is what makes the whole wrap come together so nicely. I used Sabaras Roasted Red Pepper Hummus, but you can make your own or use whatever flavor you like most.

Grilled Zucchini and Hummus Wrap

 

5.0 from 1 reviews
Grilled Zucchini Hummus Wrap
Recipe type: Main Dish, Lunch, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 zucchini, ends removed and sliced
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tomato, sliced or handful of cherry tomatoes
  • ⅛ cup sliced red onion
  • 1 cup kale, tough stems removed
  • 2 slices white cheddar or chipotle gouda cheese
  • 2 large Udi's gluten free tortillas
  • 4 tablespoons hummus
Instructions
  1. Heat a skillet or grill to medium heat.
  2. Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
  3. Place sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes.
  4. Set zucchini aside.
  5. Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.
  6. Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, ½ cup kale, onion and tomato slices.
  7. Wrap tightly and enjoy immediately.

 

Chocolate Peanut Butter Banana Granola Bar

Peanut Butter Banana Granola Bar

We adore peanut butter in this house.

Actually adore maybe an understatement, more like obsessed. Yes, we are obsessed with peanut butter.

Back when Mr. Maebell and I first moved in together I asked him to go to to grocery and pick up peanut butter and eggs. He returned with a five pound (yes, FIVE) jar of peanut butter and  two and a half dozen eggs. I was so baffled as to why he chose the largest quantities available, but I quickly realized that is just what it takes to feed him. A five pound jar of peanut butter and several dozen eggs is the norm around here. Lord help us if we ever have children.

Peanut Butter Banana Granola Bar

If he had his way, the vast amounts of peanut butter we consume would be eaten by pouring chocolate chips into the jar, then eating it with a spoon. However, I try my hardest to be sure I come up with plenty of peanut butter creations. That is how this granola bar came to be, and I have to admit, it is my favorite.

I adapted this recipe from the Peanut Butter Granola Bars I shared when I first started the blog. They are great and we love them, but the addition of bananas, cocoa powder and some extras just takes them to the next level. It is worth noting that these granola bars have to be kept cold. They are not baked and the binding agents are the coconut oil and peanut butter, so as these get warmer they will get gooey and melt.

But personally, I love gooey melted chocolate! :)

5.0 from 4 reviews
Chocolate Peanut Butter Banana Granola Bar
Recipe type: Snack
Prep time: 
Total time: 
Serves: 10
 
Ingredients
  • ½ cup peanut butter
  • ⅓ cup honey
  • ¼ cup coconut oil
  • 1 brown banana, mashed well
  • 3 tablespoons cocoa powder
  • 1½ cup Old Fashioned Oats (I used gluten free oats)
  • ¼ cup peanuts
  • ¼ cup chocolate chips
Instructions
  1. In a microwaveable bowl or small sauce pan melt first three ingredients and stir well.
  2. Add in mashed banana and cocoa powder,blend well.
  3. When mixture is combined add oats and stir until oats are coated.
  4. Line an 8x8 pan with aluminum foil and spray with cooking oil, spread mixture into pan, it will be very thick.
  5. Top with peanuts and chocolate chips*, place in the freezer for 10-15 minutes until well set, then peel foil off and cut into bars, store in fridge.
  6. *Alternatively, you can microwave the chocolate chips 30 seconds at a time until melted and drizzle over the bars.
  7. Makes 10 granola bars sliced

As always, I made this dish using gluten free ingredients. I Bob’s Red Mill Gluten Free Oats.

 

 

 

Italian Herb Kale Chips

I am so predictable.

Italian Kale Chips

This big beautiful bowl of kale is how I kick off my Saturday afternoon. By mid afternoon all of my errands have been run, the house is clean, laundry is well on its way. I have made a couple dishes for the blog, and am ready to kick back for a bit. Kale chips happen to be my afternoon snack of choice. Now, if you haven’t tried kale chips yet you should try them! They are crunchy and full of flavor, it is a completely guilt free snack!

Italian Kale Chips

There is really no wrong way to make kale chips, it is pretty simple. Just tear kale leaves making sure you get rid of the tough stems, spray or toss the leaves in oil and spices, bake until crispy. Pretty simple, right? I have tried a lot of variations, but this is my favorite. A little italian seasoning, garlic powder, salt and pepper, and of course a sprinkle of parmesan.

Italian Kale Chips

I prefer to buy a bunch of fresh kale, instead of the bag of already chopped kale they sell at most groceries. The bag of chopped kale has the tough stems mixed in and is usually cut so small your kale chips end up being teeny tiny because they shrink so much when they cook.

5.0 from 2 reviews
Italian Kale Chips
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 4 cups (about 4 big handfuls) loosely torn kale, stems removed
  • Spray oil (I used spray olive oil)
  • ¼ teaspoon Italian seasoning
  • 1.8 teaspoon garlic powder
  • ⅛ teaspoon pepper
  • ⅛ teaspoon salt
  • 1 tablespoon of Parmesan
Instructions
  1. Preheat oven to 400 degrees
  2. Spray a large cookie sheet with cooking spray, place kale leaves in a single layer, spray with cooking spray.
  3. Mix spices in a small bowl, sprinkle evenly on kale.
  4. Bake 10 minutes on the top rack in your oven.
  5. Sprinkle with parmesan, enjoy!