Recipe: DIY Chipotle Burrito Bowl

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When people talk about weird cravings during pregnancy, I often forget to mention what Ben likes to call the “Chipotle trimester.” Burritos were my jam, and I was a regular staple in the lunch line for several months…well, pre-E. coli-outbreak, that is.

Fast forward to having said baby and moving to the ‘burbs, though, and it’s a lot tougher to make regular pit stops into ‘potle these days. Plus there’s that whole wanting-to-eat-healthier thing and the there’s-barely-enough-time-to-eat-lunch-let-alone-make-it thing, which means meal planning and prep have become necessities for us.

Enter the following DIY recipe, which tastes almost as good as the real deal. Toss with greens for extra nutrients, fold into burrito form or scoop straight out of the bowl with chips!

DIY Chipotle Burrito Bowl

(adapted from What’s Gaby Cooking)

Ingredients:

For the Chicken

  • 1 tablespoon vegetable oil
  • 2 chipotle peppers in adobo, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 4 boneless, skinless chicken thighs (or 3 boneless, skinless chicken breasts)

For the Rice

  • 1 teaspoon vegetable oil
  • 1 cup brown rice
  • 2 cups water
  • 1 lime
  • 2 tablespoons freshly chopped cilantro
  • kosher salt to taste

For the toppings

  • 1 cup pinto beans (warmed)
  • 1 cup black beans (warmed)
  • 1 cup fresh corn, cut from the cob
  • 1 cup guacamole
  • 1 cup pico de gallo
  • 1 cup finely shredded monterey jack cheese

Directions:

For the Chicken

  1. Combine the vegetable oil, chopped chipotle peppers in adobo, garlic powder, cumin, dried oregano, and black pepper in a small bowl and stir to combine.
  2. Place the chicken in a large zip top plastic bag and add the marinade. Zip the bag and mix the chicken into the marinade. Place it into the fridge and let it marinate for at least an hour.
  3. Heat an outdoor grill to about 400 degrees F (medium high heat). Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked. Remove the chicken from the grill and let rest for 10 minutes. Chop the chicken into small bite-sized pieces.

For the Rice

  1. In a heavy saucepan, heat the oil over medium heat. Once hot, add the brown rice and lime juice and sauté for 60 seconds to toast the rice.
  2. Add the water and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed.
  3. Add in the cilantro and fluff rice with a fork.

To assemble

  1. Arrange equal parts of the brown rice and chopped grilled chicken in 4 bowls.
  2. Top with equal parts of the pinto beans, black beans, corn, guacamole, pico and cheese.
  3. Season with salt and pepper as needed and serve immediately.
To Chipotle or not to Chipotle…that is today’s question. Have you been back since the E. coli scare?

Recipe: Pumpkin Chocolate Chip Cookies

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I’m not ashamed to admit I’m a sucker for anything pumpkin, regardless of the season. The same goes for chocolate, so it was love at first bite with these pumpkin chocolate chip cookies.

With just a few small tweaks, I made them a bit healthier (less sugar, some wheat flour) and even tastier — there’s nothing like a little salt in sweets.

They’re not your typical crispy-chewy cookie; the consistency is much softer and more moist. But they’re delicious and (somewhat) nutritious, thanks to the oats and pumpkin.

Pumpkin Chocolate Chip Cookies

(adapted from Taste of Home)

Ingredients: 

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 cup oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teastpoon salt
  • 1 15-oz can of pumpkin
  • 1-1/2 cups semisweet chocolate chips

Directions: 

  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla.
  2. Combine the flours, oats, baking soda, cinnamon and salt in a medium bowl; stir into creamed mixture alternately with pumpkin.
  3. Gently fold in chocolate chips.
  4. Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-13 minutes or until lightly browned.
  5. Remove to wire racks to cool. Yield: 4 dozen.
What do you think about pumpkin — worth the hype, or overrated?

Recipe: Lemon Raspberry Greek Yogurt Muffins

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When life hands you lemons…MAKE MUFFINS!

It’s good to have a go-to recipe in your back pocket, whether someone stops by unexpectedly, you want to take a crowd-pleaser to an event or you’re looking for something special — yet simple — on a weekend morning.

Mine just happens to be lemon blueberry muffins; not only do I always seem to have the ingredients on hand, but they’ve never earned less than rave reviews (seriously, yogurt is the secret to tangy, moist, yummy muffins).

No blueberries? No problem. I experimented recently with a raspberry version that’s just as lovely — plus it’s lower in sugar and includes some extra nutrients and fiber thanks to the addition of wheat flour.

Lemon Raspberry Greek Yogurt Muffins

(recipe adapted from Running with Spoons)

Ingredients: 

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup plain Greek yogurt
  • 2/3 cup sugar
  • 1/4 cup vegetable oil
  • 2 Tbsp. honey
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 2 Tbsp. juice from 1 medium lemon
  • zest of 1 medium lemon
  • 1 cup fresh or frozen raspberries

Directions:

  1. Preheat oven to 350F and prepare a muffin pan by spraying cavities with cooking spray or greasing them with oil. Set aside.
  2. In a medium-sized mixing bowl, combine flour, baking powder, and salt. Set aside.
  3. In a separate large mixing bowl, combine Greek yogurt and sugar, mixing until the sugar dissolves and the mixture becomes smooth. Add oil, honey, vanilla extract, lemon juice, and lemon zest, mixing until well incorporated. Add eggs, one at a time, beating well after each addition.
  4. Gradually add flour mixture to yogurt mixture, mixing gently until just combined. Fold in berries.
  5. Divide batter evenly among the 12 muffin cups, filling about 3/4 of the way full. Batter will be on the thicker side, so use a spoon to scoop it in. Sprinkle with additional berries, if desired.
  6. Bake muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the center comes out clean. Allow muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely.
Got any go-to recipes that you’ve relied on over the years?

Recipe: Best-Ever Chocolate Chunk Cookies

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If you’re looking for one of the most delicious, nutrient-dense treats out there, this recipe just may be the Holy Grail of chocolate chip cookies.

Full disclosure, though: They’re actually “lactation cookies” meant for increasing a nursing mom’s milk supply. But dads and everyone else, don’t worry — they will not spontaneously produce lactation!

Even if you’re not breastfeeding, these cookies deliver important nutrients that all of us need, such as zinc, fiber, good fats, iron, protein, B vitamins, chromium, selenium and various other trace minerals.

Not to mention, they’re absolutely delicious…

Best-Ever Chocolate Chunk Cookies

(adapted from HowSweetItIs.com)

Ingredients: 

  • 1 1/2 cups old-fashioned rolled oats
  • 1 1/2 cups steel-cut oats
  • 1 cup unbleached organic all-purpose flour
  • 1/2 cut whole-wheat flour
  • 5 tablespoons brewers yeast
  • 3 tablespoons ground flaxseed
  • 1 tablespoon wheat germ
  • 1/2 ounce unsweetened coconut chips/flakes
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 12 tablespoons organic unsalted butter
  • 4 tablespoons unrefined organic virgin coconut oil
  • 1 1/4 cups organic cane sugar
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups dark chocolate chips/chunks (I chopped up a few king size Hershey’s bars we had lying around, just to use them up)

Directions: 

  1. Preheat the oven the 350° F.
  2. In a large bowl, whisk together both kinds of oats, flours, yeast, flaxseed, wheat germ, coconut, baking powder, baking soda, cinnamon and salt.
  3. In the bowl of your electric mixer (or with a hand mixer), beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined. Stir in the chocolate chips with a spatula until they are evenly dispersed.
  4. Form the dough into 1-inch rounds and place on a baking sheet about 2 inches apart. Bake for 15-18 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.
If you have a great lactation recipe, please feel free to share below! 

Recipe: Three Ingredient Nutella Brownies

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While these aren’t exactly healthy, per se, they do hit the spot when you’re hit with a craving for super-fudgy brownies and have very few ingredients on hand.

Just three, to be exact: Eggs, salt and Nutella. Yes, Nigella Lawson is a genius.

And if Nutella’s not a staple in your pantry, well, then it’s a great excuse to stock up because this dessert is a surefire crowd-pleaser!

Three Ingredient Nutella Brownies

(original recipe here)

Ingredients: 

  • 4 extra-large eggs
  • 2 pinches of fine sea salt
  • 1 cup Nutella chocolate hazelnut spread

Directions: 

  1. Preheat oven to 350° F. Line the base and sides of an 8-in.-square cake pan with parchment paper.
  2. Using an electric mixer with the whisk attachment, beat eggs and one pinch of salt on high until mixture doubles in size and is pale and mousse-like (about 5 minutes).
  3. Place Nutella in a microwave-safe bowl, and heat for about 1 minute, stirring after 30 seconds, or until slightly runny.
  4. With mixer on medium-high, slowly drizzle all of the heated Nutella into the eggs until fully combined (the volume of the eggs will decrease).
  5. Pour mixture into prepared pan, sprinkle with another pinch of sea salt, and bake for 20-30 minutes or until a toothpick comes out clean.
  6. Cool completely in the pan (about an hour) before removing from pan. Cut into 16 squares and serve.
Are you a Nutella fan, or no? If, so, what’s your favorite way to savor the spread?

Recipe: “Angeled” Eggs

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What’s not to love about eggs?!

They’re cheap, easy to make and super versatile — not to mention full of protein, fats and 12+ vitamins and minerals — which is why they’re a staple in our house, particularly these past few months during ’round-the-clock eating and bun-in-the-oven baking.

Ben’s favorite way to consume them is something he calls the “poor man’s deviled egg,” a recipe he created in college. Ready for it? You grab a hard-boiled egg, and squirt yellow mustard on it in between bites, usually while standing over the kitchen sink.

While I can’t knock his, uh, creativity…stomach space is at a premium these days, so I need something that packs a bit more of a punch in the nutrient density department.

Enter “Angeled” Eggs. By replacing the usual mayo with a healthy zing of hummus, you’ll not only save a few calories but also add extra protein, iron and fiber into one incredible little snack.

“Angeled” Eggs

(adapted from PopSugar’s recipe here)

Ingredients: 

  • 1 dozen hard-boiled eggs
  • 1 16-ounce container hummus
  • Smoked paprika

Directions: 

  1. Remove shells from hard-boiled eggs while rinsing under cool water to help separate.
  2. Cut eggs in half lengthwise, carefully scoop out yolks and place them in a bowl.
  3. Mash yolks with a fork. Add hummus, and mix together until creamy.
  4. Spoon the egg mixture into the egg-white halves. Top with a pinch of smoked paprika, and serve immediately.
Got any quick, easy & healthy egg recipes to share? I’m always on the lookout!

Recipe: Zest Nutrition’s Cookies in a Jar

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When the ladies of Zest Nutrition whipped these little wonders out at their holiday party in December, it was love at first bite. And worth sharing now, even post-holiday, because I believe so strongly in their credo that “we deserve to eat food that tastes amazing and makes us feel good all year long.”

Since they’re so easy to make, I’ve been sharing them with friends who become seem to become equally obsessed (you’ve been warned). The first few batches were by the book, but I’ve since experimented by trying coconut flour in place of almond flour, adding half an extra banana and a tablespoon of chia seeds, and replacing the regularly-sized chocolate chips with mini morsels.

The Zest ladies also suggest swapping out the dried cranberries, chocolate chips and coconut for any other ingredients you like. Go wild, and indulge without guilt!

Cookies in a Jar

(original recipe here)

Ingredients (in jar):

  • 3/4 cup rolled oats
  • 1/2 cup almond meal
  • 1/4 cup shredded coconut
  • 1/4 cup dried cranberries
  • 1/4 cup dark chocolate chips
  • 1/4 tsp salt

Ingredients (to add):

  • 2 ripe bananas

Directions:

  1. Heat the oven to 350F.
  2. Mash bananas with a fork, then mix in jar ingredients until combined.
  3. Form cookies on baking sheet and bake for 20 min.

The best part? Each batch is perfectly proportioned for storage in your standard mason jar.

Mix ahead and save for a rainy day when cravings hit, or get crafty and share something nourishing — yet delicious — with your friends and family.

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Ever thought a vegan, gluten-free cookie with no refined sugar could be so tasty? Me, neither!