Archive of ‘Food We Love’ category

Vegan Recipe: Herbed Tofu “Feta”

tofu feta ingredients measured out

Did you know that 75% of the population is lactose intolerant? Most of us don’t have the proper enzymes to break down the lactose found in dairy, which is why our bellies are doubled over in pain after a glass of milk or a few pieces of cheese. (more…)

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White Bean Hummus with Fresh Herbs

white bean hummus

WHITE BEAN HUMMUS WITH FRESH HERBS

Makes approximately 1 ½ cups

Hummus is one of those foods we usually don’t bother making ourselves because it’s so quick and easy to buy at the grocery store or farmer’s market. I get it. I do it too.

Problem is, most store-bought hummus contains all kinds of additives and preservatives to keep its shelf life. When you make it from scratch, you know exactly what’s in it – just delicious, whole-food ingredients. Plus, you get the satisfaction of having made it yourself! (more…)

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Coconut Vanilla Chia Pudding

Vanilla Coconut Chia PuddingHaving a quick, healthy breakfast always seems to be the most challenging meal. It usually involved something carby and sugary – think muffins, bagels, instant oatmeal or flavored yogurt from a container. Most flavored yogurts by the way contain about 18g of sugar and our total recommended daily allowance is 25g – yuck!

While I love avocado toast as much as the next person, I wanted other options – one with less carbs and more protein. So, I decided to come up with my own, healthy, quick breakfast – this amazingly thick, creamy and delicious chia seed pudding. And here are 6 reasons why I love it: (more…)

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Breaded Chicken Salad

IMG_5388To make this yummy and hearty salad, you will need:

-1-2 chicken breasts (depending if you are cooking for one person or two)
-Organic 50/50 lettuce spinach blend (can be found at Target)
-Package of Grape Tomatoes
-Garlic (bottle)
-Bread crumbs
-Italian Seasoning
-Pepper
-Garlic Salt
-2-3 Eggs

For the chicken:
I use chicken breasts and I make sure to cut off all of the fatty parts (if any). Then I mix 2-3 eggs together for my egg wash depending on how large the chicken breasts are.

Next, in a medium sized bowl, mix bread crumbs, Italian spices, garlic salt, and a little bit of pepper. This will be used for the breading.

Once your chicken breasts are ready, dip them into the egg wash and then into the breading making sure that you cover both sides evenly with the breading. To cook the chicken breasts, coat a cast iron skillet with olive oil and set to medium heat. Lay the chicken breasts into the pan and allow them to cook for about 10 minutes (or until all inside meat has turned completely white).

For the dressing:
Next, cut your grape tomatoes in half and put into a small pan with olive oil and a tablespoon of garlic. Turn on to medium heat and allow to roast for about 7 minutes. Then, take the tomatoes, garlic and olive oil and put into a blender on low. Allow tomatoes to blend until it has a liquid consistency. You may need to add a little more olive oil and a pinch of salt (to taste).

The last step is to just enjoy your salad!

Recipe by: Shelby DeSilva from Aiea, HI

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