Low Carb Goat Cheese & Pecan stuffed Chicken Breast with strawberry salad – only 310 calories!

Low Carb Goat Cheese & Pecan stuffed Chicken Breast with strawberry salad - only 310 calories!

Low Carb Goat Cheese & Pecan stuffed Chicken Breast with strawberry salad – only 310 calories!

5oz raw chicken breast
14grams of pecans – divided
1/2oz of goat cheese
1-2 sprigs of thyme
1/4tsp lemon zest
Juice from half a lemon
Salt/Pepper
Dash of olive oil
50grams of sliced strawberries
Bowl of mixed greens

Preheat oven to 400 degrees. Chop up half of the pecans and place them in a small bowl with the goat cheese, thyme leaves and lemon zest.

Put the chicken breast between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.

Lay the chicken breast flat, season each side with salt and pepper. Spread the cheese-pecan mixture over the breast, covering the entire surface. Carefully roll up the chicken as tightly as possible and secure with either kitchen twine or 2 toothpicks. Place on a foil lined baking sheet, squeeze the lemon juice over chicken roll and then light brush with a little olive oil. Bake for 20 minutes or until chicken is cooked through. Mine was perfectly juicy at 20 minutes. Allow to rest a few minutes prior to slicing. Serve on top of mixed greens with sliced strawberries and remaining pecans!

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Quick & Simple Sweet Lime Grilled Chicken with a Berry, Apple & Pecan Salad!

Quick & Simple Sweet Lime Grilled Chicken with a Berry, Apple & Pecan Salad!

Quick & Simple Sweet Lime Grilled Chicken with a Berry, Apple & Pecan Salad!

Ingredients:

5oz raw chicken breast
1tbsp Better Body Foods agave nectar
1tbsp fresh lime juice
1/2tbsp soy sauce
1tsp Better Body Foods coconut oil
1/tsp Better Body Foods coconut palm sugar
1/8tsp minced garlic
1/8tsp onion powder
1/8tsp lime zest
Fresh ground pepper

Salad:
Bowl full of spring mix/greens of choice
Handful of blueberries
Handful of raspberries
1/4 of a chopped apple
10grams of pecans

Better Body Foods products can be purchased here: http://www.betterbodyfoods.com/ or on Amazon

Combine the agave, lime juice/zest, soy, oil, sugar, garlic & onion powder in a small bowl. Season the chicken with some fresh ground pepper and place in a zip lock bag. Reserve 1/2tbsp of the marinade in a small dish(for basting) and pour the rest into the zip lock bag. Turn to coat the chicken. Allow to marinate in the refrigerator for at least 2 hours.

Preheat grill to medium-high heat. Grill the chicken breast for 8 or so minutes per side or until cooked through. While the chicken is cooking place the spring mix in a bowl with blueberries

Quinoa Banana Bread with Walnuts!

Quinoa Banana Bread - Same recipe as my banana bread quinoa cooks baked in a mini loaf pan at 350 degrees for 30 minutes.

Quinoa Banana Bread – Same recipe as my banana bread quinoa cooks baked in a mini loaf pan at 350 degrees for 30 minutes.

So after making my Quinoa Banana Bread cookies yesterday I was curious if the same dough would work for a bread too…..well VOILA, it does! Same recipe as yesterday but baked in mini loaf pans for 30 minutes at 350 degrees.

 

Wet Ingredients

1 Banana

2 Eggs

1/2cup Better Body Foods Agave Nectar

2tsp Better Body Foods Organic Pure Vanilla Extract

2tbsp Better Body Foods Coconut Oil

 

Dry Ingredients:

3/4cup uncooked Better Body Foods tri-color Quinoa (cook with 1.5 cups of water)

1cup of gluten free all purpose baking mix

1/2cup of ground flax seed

1tsp cinnamon

<Optional: 1oz chopped walnuts & additional banana for the tops of the cookies>

 

Better Body Foods products can be purchased here: http://www.betterbodyfoods.com/ or on Amazon.com

 

Combine quinoa & water in a small saucepan. Cover pot and bring to a boil. Reduce heat and simmer for about 15 minutes. Remove lid, fluff with a fork and set aside.

Once the quinoa has mostly cooled, measure out 1.5 cups and add it into a large mixing bowl with the flour, flax seed & cinnamon.

In a small bowl mash the banana with a fork until it becomes like a paste. Add in the oil, eggs, vanilla & agave and stir until well combined.

Pour the wet mixture into the dry mixture until well combined and then fold in the walnuts if you choose. The dough will be slightly wet so allow it to rest in the refrigerator for about 30 minutes and it will firm up.

Pre heat oven to 350 degrees. Place in parchment lined mini loaf pans and bake for 30 minutes!

Gluten Free Banana Bread Cookies with Walnuts & Tri-Color Quinoa!

Gluten Free Banana Bread Cookies with Walnuts and tri-color quinoa!

Gluten Free Banana Bread Cookies with Walnuts and tri-color quinoa!

Wet Ingredients

1 Banana

2 Eggs

1/2cup Better Body Foods Agave Nectar

2tsp Better Body Foods Organic Pure Vanilla Extract

2tbsp Better Body Foods Coconut Oil

 

Dry Ingredients:

3/4cup uncooked Better Body Foods tri-color Quinoa (cook with 1.5 cups of water)

1cup of gluten free all purpose baking mix

1/2cup of ground flax seed

1tsp cinnamon

<Optional: 1oz chopped walnuts & additional banana for the tops of the cookies>

Better Body Foods products can be purchased here: http://www.betterbodyfoods.com/ or on Amazon.com

 

*THIS CAN ALSO BE MADE AS A BREAD – SEE PICTURE BELOW. I BAKED THIS SAME DOUGH IN MINI LOAF PANS AT 350 DEGREES FOR 30 MIUNTES*

 

Combine quinoa & water in a small saucepan. Cover pot and bring to a boil. Reduce heat and simmer for about 15 minutes. Remove lid, fluff with a fork and set aside.

Once the quinoa has mostly cooled, measure out 1.5 cups and add it into a large mixing bowl with the flour, flax seed & cinnamon.

In a small bowl mash the banana with a fork until it becomes like a paste. Add in the oil, eggs, vanilla & agave and stir until well combined.

Pour the wet mixture into the dry mixture until well combined and then fold in the walnuts if you choose. The dough will be slightly wet so allow it to rest in the refrigerator for about 30-60 minutes and it will firm up.

Pre heat oven to 350 degrees. Place heaping tablespoons of dough onto a parchment lined baking sheet. Form into desired shape as they will not change shape/size while cooking. Top with some additional banana if you choose, and bake in the oven for about 22 minutes. Allow to cool slightly before removing to a cooling rack as they will be very soft until they have cooled.

Same recipe baked in a mini loaf pan at 350 degrees for 30 minutes.

Same recipe baked in a mini loaf pan at 350 degrees for 30 minutes.

 

 

Balsamic & Honey glazed grilled Chicken Breast with Strawbery & Walnut Salad – 300cal/18carb/14fat/32pro

Balsamic & Honey glazed grilled Chicken Breast with Strawbery & Walnut Salad - 300cal/18carb/14fat/32pro

Balsamic & Honey glazed grilled Chicken Breast with Strawbery & Walnut Salad – 300cal/18carb/14fat/32pro

Ingredients:

5oz raw chicken breast

1/2tbsp balsamic vinegar

1/2tbsp honey

1/4tsp extra virgin olive oil

1/2tsp minced garlic

1/8tsp onion powder

Dash of paprika

Fresh Ground Pepper

Large handful of spring mix

3 sliced strawberries

10grams of walnuts

 

Combine balsamic, honey, garlic, onion & paprika in a small bowl. Wash & dry chicken breast and season with fresh ground pepper. Place chicken in a zip loc bag and pour all but 1tsp of the marinade into the bag. Set the 1tsp of marinade aside to baste with later. Allow chicken to marinate in the refrigerator for at least one hour. Pre heat grill to medium-high heat and grill chicken for about 8 minutes on each side or until cooked through depending on chicken breast thickness. Serve with spring mix, strawberries & walnuts.