#healthyfood Archives » Kay's Clean Eats

Black Pepper Chicken

Black pepper chicken is an easy restaurant favorite you can make at home. It is versatile, you can add any veggies you like to this yummy dish.

black pepper chicken

Black pepper chicken was my favorite Chinese dish during college. I lived pretty close to panda express so I had my fill of black pepper chicken over the years, especially after swim practice every day. Those were the good ole days, I could eat anything and everything thanks to all those calories being burned in the pool daily! 

This dish is so filling and comforting. I used onion and celery but any vegetable would be great in this dish, think of it as a stir fry, use what you like.

As much as I loved takeout back then, it’s so much better and healthier to make your favorite dishes homemade.

I usually add some chili garlic to my chicken however this pregnancy has given the absolute worst heartburn so no spicy food me! However, if you like a little heat feel free to throw in some chili garlic or sriracha to the sauce. I like to serve this dish with white rice but quinoa or cauliflower rice would go great with it too, or whatever side you fancy.

Making this dish is so easy, start by cubing your chicken tossing it in corn starch and cooking it till brown on the outside. Set it aside and add in the veggies, while veggies cook to make your sauce. Add your chicken back in and toss with the veggies. Pour sauce over the chicken and veggies and let simmer and soak up all the delicious flavor! Serve with some green onion, and freshly cracked black pepper, yum!

Love quick and easy meals also try:

Yield: 5

Black Pepper Chicken

Black Pepper Chicken

Black pepper chicken is an easy restaurant favorite you can make at home. It is versatile, you can add any veggies you like to this yummy dish.

Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes

Ingredients

  • 2 pounds chicken thighs, cut into bite size pieces
  • 1 medium yellow onion, diced
  • 2 cups diced celery
  • 1 tbsp corn starch
  • 1/8 cup chicken broth
  • 1 tbsp avocado oil
  • 1/2 tsp black pepper
  • 1/4 tsp salt

Sauce

  • 1/2 cup chicken broth
  • 1/3 cup soy sauce
  • 2 tbsp avocado oil
  • 2 tbsp rice vinegar
  • 2 tbsp agave
  • 1 1/2 tsp garlic powder
  • 2 tsp black pepper + more for serving

Instructions

  1. In a small mixing bowl add chicken thigh pieces, 1 tbsp corn starch, black pepper, and salt. Mix till all pieces are evenly coated.
  2. To a medium wok or nonstick pan add avocado oil and saute chicken bowning the outside. Remove the chicken from the pan and set aside.
  3. Add celery, onion, and garlic to the pan, sautee for a few minutes, and pour in 1/8 cup chicken broth scraping off the bit stuck to the bottom of the pan. Saute till liquid is gone, 3-4 minutes.
  4. While the veggies are sauteeing prepare you sauce. In a small bowl whisk together chicken broth, soy sauce, avocado oil, rice vinegar, agave, garlic powder, and black pepper.
  5. Once veggies are ready, put the chicken back in the pan and pour the sauce over, stir till everything is well combined. Continue to let chicken and veggies simmer in the sauce for 5-7 more minutes. Taste, season with more soy sauce, hot sauce, and black pepper if desired. Enjoy!

Notes

Garnish with green onions if you desire.

Mediterranean Chickpea Salad Bowl

This Mediterranean Chickpea Salad is a light and fresh dish with delicious flavor. Packed with veggies, herbs and the perfect dressing to go with it. Serve up the best healthy vegetarian Mediterranean bowl today!

You will soon learn my love for meals in a bowl. It just feels so complete all nestled inside a bowl! For lunch today I whipped up this insanely easy and delicious Mediterranean Chickpea Salad, then added it to my very own style nourish bowl. Honestly, this bowl hit the spot! Now that the weather is warming up salads are making a way back into my heart. 

So I totally get salads can be boring, but I promise you will not find a boring salad around here! Mediterranean Chickpea Salad is filled with juicy cherry tomatoes, crisp cucumbers, chickpeas, parsley, red onion, and feta all tossed it in delicious dressing to bring it all together. It is the perfect salad to serve with any meal or to have on its own. 

Eating Mediterranean Chickpea Salad in a nourish bowl is my favorite way to enjoy it.  I filled the bowl with quinoa, arugula, hummus, and warm pita bread, so good! Make this salad once and serve it up with different dishes all week! This nourish bowl is a must-have for me at least once a week!

Love easy and delicious salads also try, Beet and Goat Cheese Salad + Golden Balsamic Dressing, Creamy Cashew Dressing, and Tuscan Kale Salad with Apples.

Yield: 4 servings

Mediterranean Chickpea Salad Bowl

Mediterranean Chickpea Salad Bowl

This Mediterranean Chickpea Salad is a light a fresh dish with delicious flavor. Packed with veggies, herbs and the perfect dressing to go with it. Serve up the best healthy vegetarian Mediterranean bowl today!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Mediterranean Chickpea Salad

  • 15.5 oz can chickpeas, drained
  • 1 cup cucumbers, diced
  • 1 cup cherry tomatoes, halved
  • 3/4 cup parsley leaves, diced
  • 1/3 cup red onion, diced
  • 1/4 cup feta crumbles

Dressing

  • 2 garlic cloves, minced
  • 2 tbsp lemon, juice of
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp dried oregano 
  • 1/2 tsp agave (can sub sugar)
  • salt to taste (I used about a 1/2 tsp)

For the Bowl

  • 1/2 cup quinoa, cooked, or more as needed
  • 1/2 cup arugula, or more as needed
  • 1 heaping spoonful roasted garlic hummus
  • 1 warm pita bread, cut in triangles

Instructions

  1. In a large bowl toss together chickpeas, tomatoes, cucumbers, onion, parsley, and feta.
  2. Make the dressing, in a small jar whisk together minced garlic, lemon juice, olive oil, red wine vinegar, oregano, agave, and salt.
  3. Pour dressing over salad and toss. Enjoy
  4. To make a nourish bowl serve over quinoa and arugula. Top with hummus and warm pita bread.

Greek Orzo Pasta Salad

Greek Orzo Pasta Salad is a bright and fresh salad full of crunchy vegetables in every bite. Take it with you to a BBQ or serve it at home, this pasta salad goes with everything. 

greek orzo pasta salad

This Greek Orzo Pasta Salad is one of those recipes you can serve with a lot of different dishes. We love it with our favorite grilled steak or chicken, and also on its own. 

I have had orzo in my pantry for months, it’s one of those kinds of pasta I don’t use often but I should. Orzo tastes just like pasta, and it’s so easy to work with. Earlier this week I made it to Costco to get groceries it was a nightmare thanks to all the panic shopping going on because of COVID-19. I got lots of fresh produce and a big thing of feta crumbles, yum! I had everything on had to create this delicious Greek Orzo Pasta Salad!

Can I take this moment to do a little bragging? Okay! Both my kids thought Greek Orzo Pasta Salad was delicious!! They usually do not love dishes with diced raw onion, but no complaining this time, yay!

This Pasta Salad is perfect for lunch, dinner, a bbq, and even a gathering! Enjoy friends!

Love easy side dishes also try, Healthier Hawaiian Macaroni SaladBeet, and Goat Cheese Salad + Golden Balsamic DressingInstant Pot Lemon Chicken Orzo Soup, and Mediterranean Quinoa Salad.

Yield: 3-4

Greek Orzo Pasta Salad

Greek Orzo Pasta Salad

Greek Orzo Pasta Salad is a bright and fresh salad full of crunchy vegetables in every bite. Take it with you to a BBQ or serve it at home, this pasta salad goes with everything. 

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Ingredients

  • 1 cup orzo, dry
  • 2/3 cup cherry tomatoes, halved
  • 2/3 cup cucumbers, chopped
  • 1/4 cup feta crumbles
  • 3 tbsp red onion, chopped
  • 1/4 black olives, diced

Dressing

  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 tbsp red wine vinegar
  • salt & pepper to taste

Instructions

  1. Cook orzo till al dente. Drain and run under cold water till completely cooled.
  2. Combine orzo, tomatoes, onion, cucumbers, olives, and onion in a mixing bowl.
  3. In a small bowl combine lemon juice, olive oil, garlic powder, dried oregano, and red wine vinegar. Whisk till combined.
  4. Pour over the salad and stir.
  5. Fold in the feta.
  6. Taste, season with salt and pepper.
  7. Serve garnishes like fresh dill or parsley and lemon wedges.

Notes

If you like more feta or onion you can always taste and adjust to your preference.

Easy Hawaiian Chicken

The recipe for Easy Hawaiian Chicken is a delicious sweet and savory chicken that the whole family will love. This is an easy dinner and perfect for entertaining too. 

This meal was inspired by my craving for L&L Hawaiian bbq, a local hole in the wall Hawaiin food joint! Oh man… it is truly delicious, and probably full of ingredients you don’t want to find yourself eating every day! My favorite plate is the Hawaiin chicken plate served with Healthier Hawaiian Macaroni Salad salad and rice.

Because of all the restaurant closures due to the Covid-19 we are forced to recreate some of our favorite takeout meals. Introducing a healthy version of my favorite Hawaiian take out, Easy Hawaiian Chicken!! 

Love easy weeknight dinners, also try Easy Tofu and Vegetable CurryEasy Take-Out Style Chicken, and Rosemary Honey Chicken with Roasted Veggies. 

Yield: 5

Easy Hawaiian Chicken

Easy Hawaiian Chicken

The recipe for Easy Hawaiian Chicken is a delicious sweet and savory chicken that the whole family will love. This is an easy dinner and perfect for entertaining too. 

Prep Time 10 minutes
Cook Time 1 minute
Additional Time 3 hours
Total Time 3 hours 11 minutes

Ingredients

Chicken

  • 1 lb - 1.3 lbs chicken thighs, boneless and skinless

Hawaiian Chicken Marinde

  • 2 tbsp ketchup
  • 3 tbsp agave
  • 4 tbsp agave
  • 4 tbsp canned pineapple juice
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil 
  • 2 tbsp avocado oil, can sub any cooking oil
  • 1 tsp ginger minced
  • 4 garlic cloves minced
  • 3 tbsp soy sauce 

Instructions

  1. Place the ketchup, agave, pineapple juice, rice vinegar, sesame oil, avocado oil, giber minced garlic, and soy sauce into a medium-size bowl or a zip lock bag. Mix till well combined.
  2. Add chicken and marinate for 3-24 hours.
  3. Heat a cast-iron skillet to medium-high heat or a grill to medium heat. Remove the chicken from the marinade and cook for 6-8 minutes each side, or until chicken is cooked through.
  4. Serve chicken with rice, your favorite vegetable side, and Healthier Hawaiian Macaroni Salad. Enjoy

Lemon Sausage & Kale Pasta + Video

This Lemon Sausage & Kale Pasta is a simple, hearty, and healthy dish that will please the whole family. Ready in 30 minutes or less this pasta will be a new weeknight staple.

This week our lemon tree has been giving us so much fruit. I have given some away but I am trying to use these beautiful lemons in my recipes. I made Lemon Sausage & Kale Pasta last week and my husband and kids absolutely loved it!! Little did they know I was just scrambling to get dinner out with what we had. Sometimes the best meals are made without rhyme or reason. 

Lemon kale & sausage pasta

I’ve successfully added this pasta into our menu 2-3 times per month. I love changing the meals up but certain dishes are worth keeping like this Lemon Sausage & Kale Pasta! 

Ingredient Swaps

  • Andouille Chicken Sausage: This sausage tends to pack a spicy 🌶 kick if you aren’t into some Italian Chicken Sausage is the perfect substitute. 
  • Kale: Okay kale is not for everyone, I get it. The most perfect swap for this pasta recipe is baby spinach. 

How to make Lemon Sausage & Kale Pasta 

  1. Add pasta to salted boiling water and cook till al dente. 
  2. Heat a large skillet over medium-high heat and drizzle bottom of the pan with oil. 
  3. Add kale and cook for 2 minutes, stirring frequently. If you use spinach it will only need to cook 30 seconds. 
  4. Add in diced andouille sausage and brown for 3 minutes. 
  5. Add cooked pasta, seasonings, butter, and lemon juice. Stir till combined and butter melted.
  6. Serve with a fresh lemon wedge and parmesan, enjoy!

Love easy and delicious meals, also try Easy Take-Out Style ChickenBalsamic Honey Sheet Pan Chicken & Veggies + Video, and Rosemary Honey Chicken with Roasted Veggies + Video.

Yield: 6

Lemon Sausage & Kale Pasta

Lemon Sausage & Kale Pasta

This Lemon Sausage & Kale Pasta is a simple, hearty, and healthy dish that will please the whole family. Ready in 30 minutes or less this pasta will be a new weeknight staple.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 16 ounces dry pasta, calletani
  • 3 tbsp avocado oil or olive oil
  • 1 cup yellow onion, diced
  • 5 cups curly kale, chopped & stems removed
  • 12 ounces chicken andouille sausage, diced
  • 4 tbsp butter
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 2 tsp garlic powder
  • 1/4 cup lemon, juiced
  • 1/4 cup parmesan for serving
  • salt & pepper to taste

Instructions

    Add pasta to salted boiling water and cook till al dente. 
    Heat a large skillet over medium-high heat and drizzle bottom of the pan with oil. 
    Add kale and cook for 2 minutes, stirring frequently. If you use spinach it will only need to cook 30 seconds. 
    Add in diced andouille sausage and brown for 3 minutes. 
    Add cooked pasta, seasonings, butter, and lemon juice. Stir till combined and butter is melted.

    Add salt and pepper to taste.
    Serve with a fresh lemon wedge and parmesan, enjoy!

Easy Take-Out Style Chicken

This Easy Take-Out Style Chicken is a restaurant favorite and even better when you make it at home! Crispy slices of chicken breast stir-fried to perfection then tossed in a savory and slightly sweet and sticky sauce that is refined sugar-free. 

Have you ever just been in the mood for some delicious Chinese take-out? I can’t really say I eat it often but when the craving hits it is always delicious splurge! Last night Kyson, my son was asking for Panda Express… if you are not familiar with it, its just fast food place for American-Chinese food. Heres the thing, it’s delicious but it makes me feel so gross afterward.  I wasn’t in the mood to feel icky so I made my own style take-out for the fam!

After rummaging through the fridge I was able to pull out all the ingredients for this Easy Take-Out Style Chicken! The kids loved it, and so that’s a huge mom win!

How Do You Make Easy Take-Out Style Chicken

You will start this recipe by thinly slicing your chicken breast. The chicken slices will then be coated in corn starch. I recommend using non-GMO corn starch. The chicken is then stir-fried till golden and crispy. 

What Is The Sauce Made Out Of?

The crispy chicken is then tossed in a savory and sweet Asian sauce. The sauce is made out of tamari, coconut aminos, coconut sugar, ginger, garlic, and sesame oil. Once the chicken is tossed in the sauce the fresh green onions are added and give this dish so much flavor.

Recipe Tips 

Because I was low on groceries, I kept this dish super simple. You could add in any veggies you like to this Easy Take-Out Style Chicken. Some great additions are:

  • bell pepper
  • zucchini
  • mushrooms
  • carrots 
  • broccoli

I serve this dish over white rice for the family. For myself, I have a small amount of rice mixed with cauliflower rice or zucchini noodles. 

If your not a big fan of chicken breast you can use chicken thighs, shrimp, or beef. Regardless of what you use this recipe is delicious!

Love easy and healthy Asian inspired dishes, also try Teriyaki Chicken and Rice Bowls.

Yield: 5

Easy Take-Out Style Chicken

Easy Take-Out Style Chicken

This Easy Take-Out Style Chicken is a restaurant favorite and even better when you make it at home! Crispy slices of chicken breast stir-fried to perfection then tossed in a savory and slightly sweet and sticky sauce that is refined sugar-free. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2.5 lbs chicken breast, boneless and skinless, thinly sliced
  • 1/3 cup corn starch
  • 2 tbsp avocado oil
  • 1 tbsp ginger, finely chopped, skin removed
  • 5 garlic cloves, minced
  • 1 tbsp sesame oil
  • 1/4 cup tamari
  • 1/4 cup coconut aminos
  • 1/4 cup coconut sugar
  • salt and pepper to taste
  • 3 green onion sprigs, diced

Instructions

  1. Place the thinly sliced chicken breast in a plastic bag with the corn starch. Seal the bag and give it a few shakes till chicken is coated.
  2. Add the avocado oil to a large skillet over medium-high heat. Add in chicken and cook for 3-4 minutes per side, till golden.
  3. Transfer chicken from the pan to a plate lined with a paper towel. It will absorb excess oil.
  4. Add ginger and garlic to the pan and cook for 1 minute. Add in tamari, coconut aminos, sesame oil, and coconut sugar. Whisk together and bring sauce to a simmer.
  5. Add chicken and green onions to the pan and toss till chicken is coated.
  6. Taste, season with salt and pepper. Enjoy!

Easy Tofu and Vegetable Curry

Easy Tofu and Vegetable Curry is a simple and healthy recipe bursting with flavor. Have this delicious meal out in 20 mins from start to finish!

Easy Tofu and Vegetable CurryThere is nothing like a warm bowl of curry on a chilly day. I don’t know what is going on with me but I can not get enough of this Easy Tofu and Vegetable Curry. Literally I’ve eaten this 4 times in the past week!! My curry cravings are crazy, funny thing is that I never actually liked curry till 6 months ago! Maybe I am just making up for the lost time. 

This dish has mild spice and is bursting with the most delicious cozy flavor. Serve it with some warm rice or naan and you got yourself the best meal ever! My love for curry lately is crazy, haha! The best part for me is it is that Easy Tofu and Vegetable Curry is a quick, nutritious and delicious meal!  I can have dinner on the table in 20 minutes!

A FEW RECIPES NOTES

  • Use Veggies You Like in this Easy Tofu and Vegetable Curry: Broccoli, bok choi, peas, peppers, and eggplant would all be great additions!
  • Rice: curry goes excellent with rice, rice noodles, and naan. 

Love curry, also try  15 – Minute Chickpea Curry and Quinoa.

If you tried this Easy Tofu and Vegetable Curry please let me know how you liked it by leaving a rating and comment below! Be sure to follow along on InstagramPinterest, and Facebook for all the delicious things happening around here!

Yield: 4

Easy Tofu and Vegetable Curry

Easy Tofu and Vegetable Curry

Easy Tofu and Vegetable Curry is a simple and healthy recipe bursting with flavor. Have this delicious meal out in 20 mins from start to finish!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 tbsp avocado oil
  • 14 oz tofu, extra firm cut into cubes
  • 1 shallot, diced
  • 2 carrots, diced
  • 1 zucchini, diced
  • 4 cups cauliflower florets
  • 3 garlic cloves, minced
  • 3 tsp ginger, crushed
  • 1 1/2 tbsp curry powder
  • 1/2 tbsp turmeric powder
  • 15 oz coconut milk, canned
  • 1 cup vegetable broth
  • Salt & Peper to taste

Instructions

  1. Heat avocado oil in a skillet on medium-high heat. Add in tofu and cook each side 1-2 minutes, until golden and crispy.
  2. Transfer tofu to a separate bowl and add in the shallot and cauliflower. Cook for 1 minute. Then add in carrots, zucchini, garlic, and ginger let cook for another 3-4 minutes.
  3. Add in the rest of the ingredients. Mix everything together till well combined. Add back in tofu and bring the curry to a simmer.
  4. Taste and adjust if needed, remove from heat and serve immediately.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 283Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 244mgCarbohydrates: 12gFiber: 5gSugar: 4gProtein: 11g

Gluten-Free Yogurt Banana Bread

Super moist and perfectly sweet this Gluten-Free Yogurt Banana Bread has the perfect soft bite!

BANANA BREAD SLICE

This is one of my favorite gluten-free yogurt banana bread recipes. Whenever there are spotty bananas around this recipe always comes to mind. Working with almond flour can be tricky and I absolutely hate mushy bread! I promise you this one holds together, no mushiness or crumbling when you pick it up!

After the holidays it feels nice to lay off the heavier foods but it was nice to indulge a little more than usual. Family and friend gatherings bring so much joy to my life at the moment they can be overwhelming but looking back I am so grateful for the time I spend with all my family and friends! 

Almond flour is my favorite gluten-free flour substitute and I love adding protein-packed greek yogurt to my recipes. I made this with the intention of making Christmas break mornings a little easier. A grab and go for the kids and me, we love it with a spread of peanut butter on top 😋 and for a side of espresso for me!

Tools/Equipment

  • loaf pan
  • 2 medium bowls

How to make Gluten-Free Yogurt Banana Bread 

  • Preheat your oven to 350 degrees F. Lightly grease and flour your loaf pan or line it with parchment paper.
  • Mix the dry ingredients. In a medium bowl mix together the flours, baking soda cinnamon, and salt till well combined. 
  • Mix the remaining ingredients. In your other bowl mix together your eggs and sugar till combined about 3-5 minutes. Stir in banana, yogurt, and vanilla until just combined. 
  • Combine the ingredients. 
  • Bake the bread. Pour batter into your prepared loaf pan. Bake at 350F for 60 minutes or until a toothpick inserted in the center comes out clean. 

Love banana bread, also try Vegan Banana Cinnamon Muffins and Blackberry Banana Bread Bars!

Yield: 12

Gluten-Free Yogurt Banana Bread

Gluten-Free Yogurt Banana Bread

Prep Time 12 minutes
Cook Time 1 hour
Total Time 1 hour 12 minutes

Ingredients

  • 1 cup mashed ripe bananas, 2 bananas
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/4 cup plain greek yogurt
  • 1/2 cup brown sugar or sub coconut sugar
  • 1/2 tsp cinnamon
  • 2 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 tsp baking soda

Optional add-ins

  • 1/2 cup of mini chocolate chips
  • 1/2 cup nuts

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease and flour your loaf pan or line it with parchment paper.
  2. Mix the dry ingredients. In a medium bowl mix together the flours, baking soda cinnamon, and salt till well combined. 
  3. Mix the remaining ingredients. In your other bowl mix together your eggs and sugar till combined about 3-5 minutes. Stir in banana, yogurt, and vanilla until just combined. 
  4. Combine the ingredients. In the center of your dry ingredients make a well then pour in wet ingredients. Stir until combined.
  5. Bake the bread. Pour batter into your prepared loaf pan. Bake at 350F for 60 minutes or until a toothpick inserted in the center comes out clean. 

Nutted Wild Rice Pilaf

Nutted Wild Rice Pilaf is an amazing side dish filled with so much flavor and texture. The combination of sweet potatoes, nuts, herbs, cranberries, and wild rice come together and make this dish unforgettable!

One of my favorite things about this time of year is all the gatherings. I love getting together with family and friends and sharing in the spirit of gratitude for all we are so grateful for. It is a beautiful time of year and for me feels like newness is upon us. Before my parents went their separate ways we would always have the most beautiful and over the top thanksgivings spreads! I am one of 5 kids, so there were always tons of delicious food! My mom is one of the best cooks I know!! Now that, that chapter has come to a close the torch has been passed my way! 

Okay, I’m not trying to make this a sob story, I swear its happy! Now that I get to host I do very much still make the original family mashed potato and stuffing recipes, however, I add my own twist things! That’s the beauty of starting something new its a chance to change and make things better!! I can not wait to get a bigger place and start hosting for my friends too! Nutted Wild Rice Pilaf is a dish nobody will forget and my favorite part about it is the various levels of texture and delicious flavor. You get it all with this dish!

Incorporating fall flavors is easy and makes everything taste like you’ve been working at it all day. This Nutted Rice Pilaf goes great as a side dish but I also love it on its on! Its hearty and taste great with a side arugula salad. 

How do I cook Nutted Wild Rice Pilaf:

In a medium sauce pan bring 2 cups of chicken broth to a boil. Next, stir in your wild rice blend. Reduce heat and simmer covered for 30-35 minutes. Uncover and fluff wild rice blend with a fork, cooking for an additional 5 minutes. 

While the rice is simmering in another skillet add olive oil, sweet potato and onion, cook till tender. Add in pecans, walnuts, cranberries, and garlic, keep cooking for 2 minutes. Lastly add in the rice, spices and combine.

Love an easy side dish also try, Easy Greek Pasta Salad.

Yield: 6

Nutted Wild Rice Pilaf

Nutted Wild Rice Pilaf

Nutted Wild Rice Pilaf is an amazing side dish filled with so much flavor and texture. The combination of sweet potatoes, nuts, herbs, cranberries, and wild rice come together and make this dish unforgettable!

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 1 cup wild rice blend
  • 2 cups chicken broth (veggie broth vegan option)
  • 1 cup sweet potatoes, diced
  • 1/2 cup white onion, diced
  • 1/2 cup pecans
  • 1/2 cup walnuts
  • 1/2 cup dried cranberries
  • 2 garlic cloves, minced
  • 1/2 tsp ground thyme
  • 1 tbsp dried parsley
  • 1/4 tsp black pepper
  • salt to taste

Instructions

    In a medium saucepan bring 2 cups of chicken broth to a boil. Next, stir in your wild rice blend. Reduce heat and simmer covered for 30-35 minutes. Uncover and fluff wild rice blend with a fork, cooking for an additional 5 minutes. While the rice is simmering in another skillet add olive oil, sweet potato, and onion, cook till tender. Add in pecans, walnuts, cranberries, and garlic, keep cooking for 2 minutes. Lastly, add in rice and spices and combine.

Nutrition Information:

Yield:

6 | 7 freestyle points |

Serving Size:

1

Amount Per Serving: Calories: 240Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 2mgSodium: 420mgCarbohydrates: 31gFiber: 4gSugar: 14gProtein: 5g

Roasted Brussels Sprouts with Sausage

Roasted Brussels sprouts with Sausage is a great gluten-free side and perfect for the holidays, with only a handful of ingredients this is an easy dish with the most delicious flavor. 

Brussels sprouts always seems to make an appearance on our holiday table. Tossed together with sweet Italian sausage makes for such a delicious combo. Never did I think I would love Brussels sprouts so much until I made this low carb dish. I must say I’ve come along way in my love for this veggie, in fact as a kid I would never even come close to trying it, the smell alone would make me cringe! However, today I will strongly stand by my love for Brussels sprouts, they are so versatile, and those charred crispy pieces are my favorite! 

Made on a sheet pan and packed with  flavor, this recipe is an easy clean up and only has about 10 minuets of active cooking! The flavors from  sage, rosemary, thyme, and chives make this recipe so festive tasting! Roasted Brussels Sprouts with Sausage can be eaten as a side dish but also a meal. If you like a spicy dish try using spicy Italian sausage. I have little ones at home so sometimes spicy will cause dinner drama, ha!

How do I make Roasted Brussels Sprouts with Sausage:

  • First, half your Brussels sprouts lengthwise. 
  • On a large rimmed baking sheet combine your Brussels, sausage broken up into small clumps, herbs, salt, and pepper. Toss gently breaking up any big clumps of sausage. 
  • Next, roast and give it a nice stir halfway through roasting. 
  • Transfer the Brussels sprouts & sausage to a bowl and add in pomegranate seeds and feta.
  • Before serving sprinkle with pistachios and a drizzle of thick balsamic vinegar/glaze. 

Cooks Tips

  • Brown is good. If you never had a charred Brussels sprouts pieces, you are missing out! The burnt little pieces are the best!
  • Dry the Brussels sprouts. If you’re not buying pre-washed Brussels sprouts make sure you pat them dry before baking to ensure those crispy pieces. 
  • Are you into spicer foods, add hot Italian sausage or do a combo of both sweet and spicy for a flavorful kick!
  • Always taste and adjust seasonings to your preference. 

Roasted Brussels Sprouts with Sausage would be tasty with any combination of herbs so my recommendation would be to use what you like! 

If you love this dish also try, Roasted Vegetable Quinoa Bowls and Roasted Tomato Soup.

 

Yield: 6-8

Roasted Brussels Sprouts with Sausage

Roasted Brussels Sprouts with Sausage

Roasted Brussels sprouts with Sausage is a great gluten-free side and perfect for the holidays, with only a handful of ingredients this is an easy dish with the most delicious flavor. 

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 2 lbs Brussels Sprouts, halved
  • 1 lb Italian sausage, ground
  • 1 tsp thyme leaves
  • 1 tbsp sage leaves, finely chopped
  • 1 tbsp chives, finely chopped
  • 1 tbsp rosemary leaves, finely chopped
  • 1/2 cup pom poms (pomegranate seeds)
  • 1/2 cup feta crumbles
  • 1/4 cup pistachio's
  • Thick balsamic vinegar or glaze

Instructions

    Preheat your oven to 400 degrees F.
    Wash and trim your Brussels sprouts. Pat them dry and cut in half lengthwise.

    On a large rimmed baking sheet combine your Brussels, sausage broken up into small clumps, herbs, salt, and pepper. Toss gently breaking up any big clumps of sausage.

    Roast for 40 minutes giving it a nice stir halfway thru.

    Transfer the Brussels sprouts & sausage to a bowl and toss in pomegranate seeds and feta.

    Before serving sprinkle with pistachios and a thick balsamic vinegar/glaze.

Nutrition Information:

Yield:

8 | 9 Freestyle Points |

Serving Size:

1

Amount Per Serving: Calories: 284Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 41mgSodium: 548mgCarbohydrates: 12gFiber: 4gSugar: 4gProtein: 16g