Make: Portobello Mushrooms Stuffed With Chicken, Herbs and Parmesan

Chicken and Herb Stuffed Portobellos | Photo by Becca Boyd

Chicken and Herb Stuffed Portobellos | Photo by Becca Boyd

I’ve got a little cooking lesson in store for you today, but first, a little bit about today’s recipe: To sum it up, this recipe is a veggie-heavy, protein-packed weeknight dinner, ready in under 30 minutes, that will make you want to pat yourself on the back when you see just how beautiful it looks on a plate.

Okay, now on to the educational portion of our program: Does the ingredient “cooked, chopped chicken” send you in search of another recipe with clearer directions? I want to fix that. So, the lesson: When you see this direction, you can choose any meat from the bird — or even a different bird, for that matter (hello, turkey). It can be white meat from the breast or dark meat from thighs, wings, or back. You can then poach the meat (submerge in barely simmering liquid until cooked through), roast in the oven, grill, or sauté in a skillet. Just take it from pink to white and you’re in business. Once cool enough to handle, chop the chicken and measure it in dry measuring cups. And voila: You’ve got cooked, chopped chicken.

So, now that you know how to handle that portion of the ingredients, let’s get to the recipe. Up today: Chicken and Herb Stuffed Portobello Caps. Enjoy! Read more »

The Make-Ahead Lunch Recipe You’ll Make Again and Again

Photo by Becca Boyd.

Photo by Becca Boyd

I’m pretty sure my body takes an inordinate amount of time to signal my brain that I’m full, so big salads, soups, and slaws are my go-tos for when I’m watching my weight. In fact, this is the type of food that you need to make if you’re trying to lose weight: After all, it’s a whole heck of a lot of chewing for not many calories, tons of protein and lots of filling fiber.

If chopping up a head of cabbage seems an insurmountable task for weeknight cooking, feel free to buy the bag of slaw mix at any grocery store. Just note that you might need two bags for this recipe. Once made, this slaw will keep for two to three days in the fridge but, typical for slaw, the cabbage will let go of some water. Make a batch for a light Sunday dinner and trust me, you’ll be extra excited for your lunch break come Monday afternoon. Read more »

Recipes: Bacon-Filled Snacks You Won’t Regret Eating

B.L.T. Bites | Photo by Becca Boyd

B.L.T. Bites | Photo by Becca Boyd

How often do you find a snack free of gluten, dairy, and refined sugar that doesn’t make you a little bit sad? It’s not often, right? Well, these recipes are all those things, and they’re delicious to boot. In fact, when eating these, generally big grins ensue with nary a guilt twinge to be found.

As you read the title of this post, the thought “Bacon — again? Really?” might’ve crossed your mind. And I agree: Things got a little crazy there for a while, what with the bacon cookies and bacon chocolate bars at every supermarket. But as it’s a food that is both salty and delicious, it’s safe to say it’s not going anywhere. And as diets like Paleo have hit the scene hard, bacon has actually become a go-to for dinner parties when you need to please guests trying to stick to their diets.

Cue these appetizers: Two recipes — bacon-wrapped dates and B.L.T. bites — full of fiber-filled fruits like dates and veggies and loved by picky eaters and regular will-eat-anything eaters alike. Even toddlers happily get in on the action (after all, dates are nature’s candy). Just a note to make your life easier: Purchase thee a squirt bottle of mayo for the B.L.T. bites – a thousand times easier than spreading it with a knife. Read more »

This Hands-Off Dinner Recipe Will Become Your New Favorite for Spring

Photo by Becca Boyd

Photo by Becca Boyd

Can we talk about how amazing slow cookers are? I threw this soup together in about five minutes — as I finished the breakfast dishes, no less — and as we dug into it later that evening, garnished with chunks of perfect avocado, sharp cheddar and blue corn tortilla chips, conversation had to be temporarily halted. It was too good to talk through. Read more »

Make: These No-Bake Coconut Truffles Are Your New Favorite On-the-Go Snack

Photo by Becca Boyd

Photo by Becca Boyd

I’m always reading how current research has discovered the next superfood, when, in reality, most whole foods have something wonderful to offer. That being said, there are certain fads that are here today, gone tomorrow and some that are here to stay, one being coconut oil.

My husband clued me into the coconut-oil train — I once saw him eat a spoonful of the stuff. Yes, a spoonful. He’s of the “eat to live” mindset, which is baffling to my “live to eat” mentality, but nevertheless, a two-bite snack that has the power to keep you satiated like almost nothing else can come in quite handy on long bike rides or when you need an on-the-go snack. That’s where these oh-so-trendy coconut truffles come in. Just a note: Keep these cold, as we all know what coconut oil looks like when the summer humidity sets in. Read more »

The Perfect Rainy-Day Dinner: Kielbasa, Kale and White Bean Soup

Photo by Becca Boyd

Photo by Becca Boyd

Kielbasa: At the mere mention, many of us experience visible excitement. That said, sitting down to a big plate of grilled kielbasa for dinner at night probably wouldn’t help us be well, Philly — but there’s no need to omit this flavor powerhouse from our diets altogether. Though I use the turkey variety to keep the calories and fat in check, the flavor is all there. If you choose to use the classic, every ingredient and direction remains the same.

We enjoy soups in the fall as the weather turns crispy, but we fill the bowls in late winter for a slightly different reason: Spring break is looming and bathing suit season’s on deck. That’s where this soup comes in: It’s comforting on a rainy day like this one — and also bikini-friendly. Read more »

Make This: Spiced Coconut Granola

Coconut Spiced Granola | Photo by Becca Boyd

Coconut Spiced Granola | Photo by Becca Boyd

Granola: A favorite of hikers — and, well, just about everyone else — everywhere. And we might not all be hiking mountains in the middle of winter (just spectacularly high heaps of snow), but if you’re on the Nonfat Plain Greek Yogurt breakfast squad with me, you are probably hankering for a bit of crunch.

But wait! Put the overpriced bag of unnecessarily sugary, store-bought granola down. Purchased granola is a rip-off for your waistline as well as your wallet because it’s just so dang easy to make yourself. Plus, when you make it at home, you control the sweetener, the fat, and the add-ins, which pays off. This recipe yields a big batch, so put half in a Ziploc gallon bag and freeze until needed. Read more »

Make: Roasted Kale Salad with Dried Cherries and Toasted Nuts

Photo by Becca Boyd

Photo by Becca Boyd

Goat cheese and I, we’re new friends. I’ve learned that, with some repetition and an open mind, taste preference can change; I’ve been working on this particular change, little by little.

This salad was my gateway-to-goat cheese recipe. I’ve made it so many times this fall and winter that our relationship is really heating up. By roasting the kale just a bit (not till it turns into chips, mind you), the bitterness is cut and the natural sweetness comes out. In fact, now that I think about it, this has become my new favorite way to eat the bitter green.

Dried cherries and toasted nuts create the savory crunch and sweet chew that can change a tasty dish into a perfect one. Bonus: This recipe is 100 percent New Year’s resolution approved.  Read more »

Recipe: The Amazing Gluten-Free, Dairy-Free Chocolate Cake You Can Feel Good About Eating

chocolate cake

Photo by Becca Boyd

Want to know what’s super fun? Not hosting during the holidays. Taking on hosting responsibilities requires you to clean things that may not have been cleaned in, well, months (your oven, your baseboards) and write an endless amount of lists on small pieces of paper that you inevitably lose.

Not hosting this year? Congrats! Please offer to bring your host this chocolate cake. It’s delicious, of course, but it’s also gluten- AND dairy-free. So consider this moist, heavenly chocolate cake your own little holiday miracle. Just remember to share.  Read more »

Make: Asian-Style Chicken, Mushroom and Rice Soup

Asian-Style Chicken, Mushroom and Rice Soup | Photo by Becca Boyd

Asian-Style Chicken, Mushroom and Rice Soup | Photo by Becca Boyd

Are you new to cooking? Soup is a great place to start. You can easily correct mistakes, and with the right amount of salt, even an okay” soup is pretty darn good. We all know broth-based soup is the way to go when making waist-friendly decisions in the kitchen (or the buffet line, for that matter), but chicken noodle soup can get old — and fast.   Read more »

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