Friday, August 21, 2015

{Recipe ReDux} Back to the Dinner Table: Mustard Lime Chicken

After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed; or maybe it’s your family’s current favorite. Let’s all gather back at the table!

My life has been really wonderful lately and super swamped! My husband and I just closed on our first home last week and have been busy little bees making it our own. Needless to say we have been very busy these past few days. We have a short window of time to do as many projects as possible before we move in next weekend. Wish us luck!





Our biggest project has been tearing up carpets and installing our own hardwood floors. They're pretty cool actually; the pieces link together like puzzle pieces and make it pretty simple to do on your own. We have finished my future office and will tackle the bedrooms and hall over the next week. That plus painting, ordering furniture, updating a bathroom, getting a new garage door. Whew.

It is a challenge to prioritize cooking when juggling a new job and a new house with a mile-long task lists and to be honest, some days have been better than others. I really enjoyed this chicken recipe because it was really flavorful, really easy and is something that could be assembled in a bag to marinate the night before.

Don't feel pressure to cook more than you have to. This dish is really great with some veggies and dip. 



Mustard Lime Chicken

  • 2 pounds of chicken, cubed, or just use chicken tenders and call it a day
  • 2 limes, juiced
  • 1/3 cup dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon honey
  • 1/4 cup almond meal
  1. Place chicken cubes/tenders in a large ziplock bag. Add mustard, olive oil, salt, pepper and honey. Toss to coat well.
  2. Place in fridge for at least 15 minutes to let the flavors marry, but overnight is a great option to prep ahead!
  3. When ready to cook, preheat oven to 350. Line a baking sheet with parchment paper and place chicken on top, evenly spaced. Sprinkle almond meal on top and bake for 20-30 minutes or until chicken is thoroughly cooked. 


Monday, August 17, 2015

Tex-Mex Quinoa Salad

This recipe is a great side dish at dinner, a lovely lunch to make over the weekend and pack during the week or even for breakfast with an egg on top. Enjoy!


Tex-Mex Quinoa Salad
  • 1 cup quinoa, cooked with 2 cups water
  • 1 large sweet potato
  • 1/2 cup corn
  • 1 can black beans, drained and rinsed
  • 2-3 roma tomatoes
  • 1 bunch cilantro
  • 3-4 tablespoons olive oil
  • Salt and Pepper
  • 1 lime, zested and juiced
  • 1 teaspoon smoked paprika, to taste
  • 1-2 teaspoons cumin, to taste
  1. Cook quinoa according to package directions.
  2. Preheat oven. Peel and cube sweet potato. Toss with 1-2 tablespoons olive oil, salt and pepper, smoked paprika and cumin. Roast 30-40 minutes or until tender and browned. 
  3. Toss quinoa with corn, cooked sweet potato, black beans, tomato, chopped cilantro, zest and juice from lime and a bit more olive oil. 

Feel free to top with cubes of avocado, chicken, etc.

Friday, August 14, 2015

Chocolate Brownie Cake

It is funny how often folks ask about my sweet-eating habits as soon as they find out that I am a Registered Dietitian. Of course I eat treats once in a while - just not all the time :)

For my new job at Brain Balance, I have been experimenting with gluten-free, dairy free baking that uses honey or maple syrup for sweetness. I thought that this cake turned out great! It was great as is with my afternoon cup of coffee but I also think it would be nice with some chocolate ganache on top - your pick!

Chocolate Brownie Cake
  • 1 cup peanut butter
  • 1 1/2 cup grated zucchini
  • 1/3 cup raw honey
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 bar baking chocolate
  • 1/2 cup unsweetened cocoa
  1. Preheat oven to 350.
  2. Spray a round or square pan with non-stick spray.
  3. Mix all ingredients and spread into prepared pan.
  4. Bake for 30 minutes or until toothpick comes out clean.
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