I’m finally back home after non-stop traveling for the last 3 weeks! As most of you probably already know, traveling is usually synonymous with eating poorly. Too much going out, eating larger portions than normal, and not making the best choices. You know how it goes. So, it’s time to get back to a healthy diet!
I adore bruschetta. I especially love during the summer. I love those fresh tomatoes, fresh basil, ridiculous amounts of garlic, it’s all so wonderful! Oh, and let’s not forget the warm toasty bread. It’s like all of my favorite things in one delicious bite! While the tomato mixture is healthy, obviously the bread part…eh…not so much. I’ve been trying to find other ways to enjoy my favorite appetizer without all of the carbs. This bruschetta chicken is perfect because it’s low in fat and quick to make. And the best part is that all of those delicious chunky tomatoes will fill you up fast! I only made one large chicken breast and cut it in half to make two pieces, but then I usually make extra of the bruschetta topping because it’s so yummy and I really like to pile it on the chicken!
2 medium sized roma or plum tomatoes, remove skins and seeds
1 tbs. extra virgin olive oil
1 tbs. balsamic vinegar
2-3 garlic cloves, minced
1 tbs. basil, chopped into chiffonade
salt to taste
For the chicken:
1 large chicken breast, trimmed, and cut in half
2 tbs. extra virgin olive oil
2 tbs. balsamic vinegar
1/2 tsp. salt
1/2 tsp. black pepper
1 tbs. fresh lemon juice
2 slices mozzarella cheese (about 1/4 inch thick)
To make the bruschetta, chop tomatoes and add to small bowl. Combine all other ingredients. Refrigerate until ready to serve.
Combine olive oil, balsamic vinegar, salt and pepper, and lemon juice in a quart-size freezer bag or pie dish. Add chicken and refrigerate for at least 30 minutes.
Heat grill or sautee pan to medium high heat. Spray pan with non-stick cooking spray. Add chicken and cook for approximately 5 minutes on each side. Add cheese and remove from grill or pan when cheese is almost melted (it will continue to melt for a few minutes after you remove from the heat). Top with bruschetta and serve!
Ok, I have been so bad with posting lately! I am currently out-of-state visiting family for the week, but I didn’t want to go a whole week without any updates!
It was my good friend, Amanda’s, birthday last week and I wanted to celebrate with a special treat, but I didn’t want to do cake or cupcakes. Chocolate fondue was the perfect choice because it’s perfectly decadent and easy to make! This is my go-to chocolate fondue recipe that I always use for our fondue feasts! It’s great because you can easily change up the ingredients, for example, the chocolate. You can use semi-sweet chips, but you can also use milk chocolate or dark chocolate chips! If you want to make this fondue extra special, try adding in some melted peanut butter or some seedless raspberry jam!
When it comes to choosing what to dip, I like to do pound cake, strawberries, and bananas. But, if you want to do it up Melting Pot style, add some brownies, cheesecake, and rice krispie treats!
– 1 12-ounce bag chocolate chips (you can use semi-sweet, milk, or dark chocolate chips!)
1. Heat fondue pot to high heat. Add the cream and stir in the vanilla extract and cinnamon. Once heated, add about half the bag of chocolate chips and stir until melted. Add rest of the bag and continue stirring until smooth. Lower heat and enjoy!
Meet my new best friend, quinoa. As someone who is trying to limit their carb and sugar intake, quinoa and I have become close friends. If you have never had quinoa before, it is basically a grain that is similar to rice. However, quinoa is different from rice in that it is a complete protein and is very high in fiber and it releases sugar into the blood more slowly than rice.
I’ve been using quinoa as a rice substitute with my dinners, but I recently heard about cooking quinoa for breakfast and I was very intrigued. I decided to give it a shot and I was very happy with the results! The quinoa was sweet and filling just like oatmeal. I loved the mashed banana that I mixed in with it along with some sugar-free maple syrup, and then I topped it off with some fresh blueberries! If you are short on time in the morning, cook the quinoa the night before and just re-heat it in the microwave in the morning! So easy!
Banana Maple Breakfast Quinoa
– 1 c. uncooked quinoa – 1 c. water – 1 c. skim milk – 1 banana, mashed – sugar-free maple syrup – Optional: 1 tbs. ground flaxseed meal, blueberries, strawberries, or a sprinkle of cinnamon.
1. In a medium sauce pan, bring milk and water to a boil, add quinoa. Cook for approximately 15 minutes or until liquid is absorbed (add a little more liquid and cook longer if needed).
1. Stir in mashed banana. Add maple syrup (however much you prefer), and top with fresh fruit!
Grilled Salmon with Mango Salsa. You might thinking that title sounds familiar if you read my blog regularly. One of the first recipes I posted was my grilled salmon with PEACH salsa recipe. It’s one of my favorites and this summer, the hubster and I have been on a salmon kick and I find myself making it once a week. As I was prepping some salmon last month, I looked into our fruit bowl and in the freezer and realized I was fresh out of peaches. However, I did have mangoes. So mango salsa it was. And mango salsa it has been for the last month. I used the same recipe that I used for the peach salsa, but this time, I just swapped the mangoes for the peaches. I didn’t have red pepper on hand, but the mango salsa tasted great without it!
Don’t get me wrong, the peach salsa is fantastic, but I am really loving this mango salsa. It kind of rocks my world, but don’t tell the peaches that….
– 3 c. of chopped mango – 1/4 c. chopped red onion – 2 Tbs. chopped cilantro – 1 1/2 tbs. rice vinegar – 1 garlic clove, minced – Optional: 3/4 c. finely chopped red pepper
1. In a medium-sized bowl, chop all ingredients for the salsa and put into bowl. Add vinegar and mix well. Set bowl aside.
– You can find my recipe for the peach salsa and my go-to recipe for cooking salmon here.
– Not a fan of salmon or seafood? No problem! This salsa is also great served over grilled chicken or pork!
Sorry I haven’t posted in a while! The last week and the next two weeks are so crazy for me with a conference and out-of-state travels to visit family! But for now, it’s time for me to tell you about this awesome smoothie I have been making!
The name of this recipe is quite a mouthful, isn’t it?! I probably could have thought of something shorter and more creative, but I’m too dang tired! I had a craving for a smoothie the other day, but I didn’t want my usual fruit smoothie. I wanted something chocolatey, more like a milkshake, but without all the fat and sugar. And though my husband (the milkshake connoisseur) would disagree, I think this is a great substitute for a milkshake. This smoothie is rich and filling because of the peanut butter and banana. Not only is this smoothie low in fat, but it also low in sugar if you use the natural peanut butter.
Low-Fat Choco Peanut Butter Banana Smoothie
– 2 cups ice
– 1 cup skim milk
– 1 medium banana, quartered
– 2 tsp. unsweetened cocoa powder
– 1 tbs. all natural peanut butter
– Optional: 1 tbs. ground flaxseed
1. Put all ingredients into a blender. Blend until smooth and enjoy!
I had a major hankering for a fruit cobbler last week. Like major. And since it was the 4th of July, I wanted to make a dessert that was red, white, and blue! I’ve actually never made a cobbler before so I wasn’t sure how this recipe would turn out, but it was really REALLY good and really REALLY easy to make. I decided to use fresh blueberries and strawberries. And for that delicious cake topping, I used boxed cake mix. Super easy! This cobbler was pretty sweet for me, in fact, I had trouble getting through my bowl. If you don’t like super sweet desserts, I recommend maybe cutting down the sugar just a tad.
Easy Blueberry Strawberry Cobbler
– 1 pint fresh blueberries, rinsed
– 2 cups strawberries (about 3/4 of a package), rinsed and hulled
– 1 tbs. fresh lemon juice
– 1/2 cup sugar
– 1/4 cup water
– 2 tbs. flour
– 1/2 boxed yellow or vanilla cake mix (though, you can use all of it if you want the cobbler to be extra cakey :) )
– 1/2 cup butter, melted
1. Preheat oven to 350 degrees. Lightly grease a 9×13 baking dish. In a saucepan, combine flour and sugar. Add water and lemon juice and combine. Stir in the blueberries and strawberries. Turn on the heat to medium high, continue mixing and bring to a boil. Pour mixture into baking disk.
2. Sprinkle cake mix evenly over the fruit until it is well-covered, drizzle melted butter evenly over the top of the cake mix, making sure the cake mix is well-covered in the butter. Bake for approximately 50 minutes or until the cake has browned and the fruit starts to bubble over the cake mix. Serve warm with a big scoop of vanilla ice cream!
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!