Blog

This dish is SO DARN GOOD! I cannot get over how amazing it tasted. Sweet but hearty, and a little nutty all at once. I am IN LOVE with this. Make it. You won’t be disappointed.

Serves 4

Ingredients:

2 cups unsweetened vanilla almond milk

1 tsp. Truvia

1 cup quinoa: soak for 10 minutes first, then rinse in strainer.

2 cups pitted quartered cherries

2 tablespoons TOASTED sliced or slivered almonds (or nut of choice)

1 tablespoon Chia Seeds

1 mashed up banana

Dash of cinnamon when served, and a dollop of pure maple syrup or agave if you wish.

Directions:

Bring milk to a boil in a small saucepan. Add quinoa, cover, reduce to a low simmer, and cook 15-25 minutes. Quinoa is done when most of the liquid is soaked up -much like cooking rice.

While milk is coming to a boil, toast almonds in a dry skillet over medium heat until golden brown and fragrant, which should only take a few minutes.

Remove quinoa from heat, add in mashed banana, and chia seeds. Stir. Depending on consistency you prefer, you may want to add a dash more of almond milk.

Top with almonds and cherries; cinnamon and syrup and serve warm!

I originally pulled this rom Jillian Michaels Master Your Metabolism Cookbook, and have tweaked it over the years. Whenever I make this, it is always loved. So yummy and delicious. Plus pretty darn easy to make.

INGREDIENTS:

The Sauce:

1 tsp. lemon zest

Juice of a lemon

1/4 cup chopped fresh basil or oregano

1 tablespoon honey

1 tablespoon Dijon Mustard

2 garlic cloves, minced (make life easy and get this pre-minced! I just squeeze it out)

Salt & pepper to taste

1/4 cup extra virgin olive oil

The Chicken:

6 (4 to 5 ounce ) boneless, skinless chicken breast

1/4 pitted kalamata olives, halved OR – if you do not like olives, like myself – use capers. Couple tablespoons.

To prepare the dressing:

Whisk together the lemon zest and juice, the basil, honey, mustard, garlic and salt and pepper. Whisking constantly, add the olive oil in a slow stream. Set aside.

To prepare chicken:

It is best to POUND the chicken breasts so they are all the same thickness. I sometimes don’t have time for this and things seem just as tasty but if I can I do it. Or, buy those thin-sliced chicken breasts. Other than that, just place the chicken breasts in a plastic bag, poured the half the dressing over them, and allowed them to marinate for a few hours. Sometimes I only do 30 minutes depending on how much time I have. So 30 mins to 3 hours!

If using a gas or charcoal grill, spray the grill with olive oil spray and prepare a medium hot grill.

Discard the marinade and grill the chicken until it is opaque in the center, 5 to 6 minutes per side.

Place the chicken on platter and drizzle with the remaining dressing.

This chicken is AMAZING and we always love it, and guests always want the recipe! Give it a try.