Easy Dijon Baked Chicken

September 12, 2013 By Laura

You may have noticed that simple is hard for me.

But the things I make really aren’t hard!

I like ingredients, and I find its easy to toss together a bunch of spices quickly. But I get it. Long ingredient lists are intimidating. So here’s a recipe that couldn’t be any easier.

Dijon Baked Chicken only calls for 3 necessary things: chicken, Dijon, and red wine vinegar (you could use *almost* any acid you have on hand). I have made it as part of my food prep 2 weeks in a row! Click here for a full post on that.

The simplicity of this dish doesn’t make it any less delicious. In fact, this is one of the best baked chickens I’ve made yet (and I make a lot of chicken).

Two things will make this better than your average chicken: use a GOOD mustard (I used a beer dijon) and tenderize your chicken. Tenderizing is a pain in the arse, but it makes such a huge difference that I always, always do it. I hate touching raw chicken, so I put mine between 2 sheets of wax paper before beating it.

Easy clean up and it’s not a bad stress reliever. 😉

You know me. I couldn’t leave it at just the 3 ingredients. I added rosemary, black pepper, and a touch of lemon stevia (honey mustard!). And red pepper flakes. Add your favorite flavors or keep it super simple. It won’t disappoint either way.

I used this chicken many ways, but the simplest meal was for lunch over a bed of spinach and broccoli slaw. Tossed with a little hummus dressing (hummus mixed with apple cider vinegar and a little cumin), it was the perfect midday meal!

Easy Dijon Baked Chicken

4 boneless, skinless chicken breasts
1/4 C Dijon mustard
1 T red wine vinegar
Optional adds: lemon liquid Stevia, rosemary, red pepper flakes, black pepper… etc.

Preheat oven to 425.

Tenderize chicken breasts and place in 9×13 glass baking dish.

In a small bowl, mix together mustard, vinegar, and any additional flavors.

Pour mustard mixture over chicken, taking care to coat each one.

Bake for ~30 mins, until 165 degrees.

Tip: I only cook mine to 160 degrees to keep it nice a juicy. I take it out and let it rest, which allows it to cook the rest of the way, and for the juices to soak in.

***

I made so much of this… and then I made it again. Chicken for days in the freezer when I get home and I couldn’t be happier. 🙂

Do you have a go-to way to make chicken? (Or tofu… the vegan chicken. 😉 )

How about some mustard love – have you tried any of the fun flavors? Sweet potato and caramelized onion mustard is also delish in this!

Braving the Marvelous

September 9, 2013 By Laura

Flattered.

Does anyone else think of flatulence when they say that word?

I am absolutely flattered when people try out the #strangebutgood recipes I subject you all to. It’s high time I share some of the evidence and creative edits!

Jicama Tofu Nachos

This may be one of my favorite recent creations. I was really excited to see it popping up on Instagram! This version is by Hannah:

Meghan @ The Lyon’s Share braved these nachos and made it her own with mushrooms and a vegan cheese sauce.

Fluffy Cauliflower Pancakes

Meghan truly is a brave soul because she made my Fluffy Cauliflower Pancake recipe last week too! And she made it ~~even more strange~~ green by adding spinach and doubling the cauliflower!

(Cheese-less) Cauliflower Crust Pizza

Continuing with the cauliflower theme, Tiffany @ Love, Sweat, & Beers (minus the beers for now, baby mamma) made my Cauliflower Crust Pizza!

Since she’s eating for two, she even had room left for dessert. Clever thinking. 😉

Chick-Less Nuggets

Arman @ The Big Man’s World is a #strangebutgood enthusiast, so I was thrilled when he made my Chick-less Nuggets. He compared these TVP-based vegan nuggets to falafel, which makes total sense since I also used chickpea flour to make them.

Even better is the fast that he ate them with roasted cauliflower and brussels, two of my favorite things (rain drops on roses aside).

150 Calorie Chocolate Mug Cake

My girl Heather @ Better With Veggies is training for her first bikini competition on a pescatarian/dairy-free diet. She’s rocking it out and I was super flattered when she tried my 150 Calorie Chocolate Mug Cake.

She had the brilliant idea to mix the ingredients in advance so all she could take it to work and “cook” it in the microwave there.

Peanut-Coconut Flour Pancakes

Inspiration goes both ways! Arman made my nuggets, but my Saturday pancakes were inspired by the peanut butter-coconut recipe he entered in the #strangebutgood linkup on Friday’s blog.

The I made it more strange but adding roasted jicama and strawberries with a Mexican chocolate twist – I tossed them in cocoa, cinnamon, and cayenne pre-roast. So good!

Flattery, not to be confused with flatulence, is marvelous.

Check out Katie’s link up for more blog-land marvels!

***

I mentioned Friday that I have a new job. In order to give myself time to ramp up in my new role, I’m going to be posting a little less frequently. I don’t know what that schedule will look like yet. Just know if I miss a day (probably tomorrow) I’m not dead. If you notice. 😉

What blogger recipe have you tried lately and loved?

Is there anything making your Monday particularly marvelous? I’m in San Fran, which doesn’t suck.

A 50 K, a 50 mile, and Vegan Eggplant Parmesan

September 5, 2013 By Laura

Wise, insightful posts are so inspiring.

I so admire people who can write them.

Kat wrote one such post today in her bi-weekly guest spot below. I am forever grateful to her for bringing a ~~mature~~ different voice to this blog.

It make me feel less guilty for sharing ~~crap~~ interesting tidbits like this:

Hello Kitty beer. It’s a real thing in China. Apparently it comes in lime and peach flavors… and there are 4 more coming. Like banana. *gag*

Rather than making about a million inappropriate jokes, I going to stop and let Kat take over. Her Vegan Eggplant Parm recipe certainly tastes better than Hello Kitty fruity beer.

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A 50 K, a 50 mile, and Vegan Eggplant Parmesan

The rest of my West Coast Trip ROCKED! I finished 3rd in my age group at the Mount Tam 50K, and it was such a beautiful race! However, I wore the wrong shoes, and my feet ACHED! I wore the Saucony Kinvara trail shoes (which I love, but only for about 15-18 miles or so). I got new shoes as soon as I got home (to wear in my 50 miler last Sunday).

Mount Tam 50k

Then I went zip lining through the redwoods! I highly recommend this! (Editor’s note: I’ll pass on the 50K but sign me up for this!!!)

I learned so much about the trees and how adaptive they are. They really are super cool, and the zip lining is a blast, too.

After 10 days, getting back to “normal,” has been a slow process, at best, but I’m so happy to be home with all of my babies – the three kitties and the three puppies! (Editor’s note: I always feel that way too – even after the most amazing of trips.)

I also was super excited to run the Yeti Snakebite 50/50 on Sunday, September 1. So many of my friends were there to either run 50K or 50 miles, and it was awesome to see all the friendly faces. Unfortunately, it was a much harder race and hotter day than most anticipated, so tons of people were unable to complete the race (and I was super slow). However, I finished the 50 miler, a little over 12 hours after I started.

Krista gave up her whole day to crew for me. She showed up at every aid station to bring me things I needed and wanted and to help me though. I am humbled and grateful to have people in my life who care about me and are willing to support me in my (crazy) endeavors.

My new Innov8 Trail Roc shoes also ROCKED! I was a little nervous, having only run in them once (for about 6 miles), to wear them in such a long race, but I highly recommend them. They are lightweight, but have a beastly cleat (Editor’s note: Best description ever) on the bottom to help you on the trails, while not hurting your feet for short spurts on pavement.

The Race itself was extremely difficult, and when it rained (POURED) on us, it was slippery and dangerous. EEK! I also got off-trail for a bit, which reminded me to just smile through it and eventually cross the finish line! The volunteers were amazing, and kept us going even when super frustrated.

It helps to step back after a race like that and ask yourself, “Why?” Why do we do this? Why do we intentionally do things that we know will hurt, that will push us to our physical and mental limits?”

I keep coming back to the answer that it shows me that I can push through the most difficult feelings, and survive when I want to quit. Applying this lesson to life, I keep wanting to also show myself I can do it with a smile. (Editor’s note: That, and you’re a little crazy. Which is why we get along. 😉 )

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At my house, we recently started getting fruit and vegetable delivery, once a week, from Cold Life Organics. They have several options for boxes, and you can add on to any box, skip a shipment, or change which box you need or want. It’s only $40 for one week for two people! It’s been awesome, and with the variety they bring, it encourages me to try new things and think outside the box. 😉 (Yes, that was a cheesy pun. You’re welcome!)

Last week we got eggplant. I wanted to have friends over, rather than going out and spending more money, so I decided to get creative for my vegan friend, Ann. I ended up doing a play on Eggplant Parmesan, sans the Parmesan… and it was SO GOOD! (Editor’s note: Holla at this friend!!!)

It was super crunchy on the outside, moist on the inside, and perfectly delicious. Using the pecan meal with the nutritional yeast gave it the perfect amount of nuttiness that we didn’t get from the real Parmesan, and the garlic gave it an awesome little kick with some sweetness. And I would not do this without the fresh basil! Try this recipe!

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Vegan Eggplant Parmesan

1 Medium eggplant
1/2 T org. buckwheat flour
1 T almond meal
2 T pecan meal
1 T dried parsley
1 T nutritional yeast
Big pinch salt
1/2 tsp garlic powder
3 Large fresh basil leaves, chopped
Plenty of coconut oil
16 oz jar of tomato sauce, or homemade tomato sauce (I made my own)

Pre-heat the oven to 425.

Mix your buckwheat, almond and pecan meal, parsley, nutritional yeast, garlic powder, and fresh basil in a bowl with a fork. In another bowl, pour some melted coconut oil.

Cut eggplant into ¼ – ½ inch rounds. First dip them in the dry mixture, then into the coconut oil, then back into the dry mixture. Make sure it gets a good coating on there. Repeat with the whole eggplant.

Place on baking sheet lined with foil and place in the oven for 20-25 minutes, or until crispy on top (I had to broil mine an extra 2-3 minutes after).

Let some of the oil drip onto a towel/paper towel and let cool for about 3-5 minutes. Then serve with sauce!

Makes 3-4 servings.

***

I think Kat nailed it this week with a #strangebutgood recipe! And I am adding this to the list of things to beg her to make me…

What do you do for self-improvement? How do your workouts help? It clears my mind and helps me remain more focused on goals!

Do you have organic veggie delivery!? Would you look into it?

PB & J Topped French Toast + WIAW

September 4, 2013 By Laura

My favorite porn is #yolkporn.

I can only imagine the search terms I’m going to get from this…

When I saw this video on Lifehack yesterday I couldn’t wait to share it with you guys. It’s (allegedly) a fool-proof way to cook a sunny side up egg.

In case you need the definition a perfect sunny side up egg should have the whites just cooked through, but the bright yellow yolky deliciousness should remain runny. Like a silky syrup for your toast or oats or salad or jicama nachos… anything!

Warning: this video will make you crave butter. And egg, obv.

The guy’s name is Mr. Breakfast. He must be an expert.

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In other news, I failed and didn’t have a runny egg on WIAW. I did win at food prep though! After a few weeks of being less than planned, I was happy to have my meals ready for me today!

Read on for my prepared food, and then check out Jenn’s blog. I don’t know if she’s doing the link up though… because she had her ~~bagel~~ baby!!!!!!!

♥ Congratulations and welcome to baby Mia! ♥

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Breakfast:

Of course I had my morning cocktail (apple cider vinegar, water, Glutamine, and Fitmixer Aminos) to start my day out right.

I was feeling like something decadent for breakfast in honor of the short work week. That only means one thing: french toast. My protein-filled toast tasted like a treat with the peanut flour sauce and strawberries.

Note: I order peanut flour from iHerb – use discount code USO924 for $5-10 off your order.

PB & J Topped French Toast

1/4 C egg whites
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ginger
4-5 drops liquid Stevia
1 large slice of bread (I used p28 High Protein)
1 T peanut flour
1 tsp sugar-free syrup
1/8 tsp butter extract
Almond milk (adjust to desired consistency)
Strawberries and granola (to top)

Beat together first 5 ingredients in a shallow bowl. Soak bread slice in the mix, flipping once to coat.

Cook in greased pan over med-high heat until browned.

Meanwhile, mix together peanut flour, syrup, butter extract, and almond milk. I used 2 T almond milk; add it slowly and adjust to your desired consistency.

Plate toast and top with syrup, berries, and granola.

Lunch:

Things got busy and I missed my mid-morning snack so I had an early-ish lunch. I packed up the chicken, tabbouleh, and celery sticks from my food prep, and added to that some hummus and a piece of Ezekial bread.

Mid-Afternoon Snack:

No need to eat boring food just because you’re sitting in an office. This snack was incredible: salmon sashimi, lavar, edamame, and kabocha.

Totally normal work eats, no?

Late-Afternoon Snack:

My schedule was thrown off and I had to busy out an emergency bar to power through my workout before dinner.

Note: I don’t actually like these. It was a freebie.

Dinner:

I was going to eat the snapper from my food prep… but after I workout all I want is a smoothie bowl. Eating solid food after a workout just doesn’t appeal to me.

My new staple is this Chocolate Beet variety. Last night I wolfed it down with oats, fig, and a bar I made as part of meal prep (side note: I want to make some adjustments before I share – sorry!). Extra spinach.

Dessert:

Smoothie bowls are like dessert to me, but that didn’t stop me from having a second dessert. The post-Labor Day fall mood struck and I made a Sweet Potato Pie Protein Bowl as my midnight snack. I’ve been adding coconut flour to everything lately – it makes everything deliciously cake-y.

With all the toppings I had to take a bite shot for you to even see the pie!

Pumpkin Pie Protein Bowl

1/2 C sweet potato, mashed
1/2 C no-salt cottage cheese
1 T coconut flour
1/2 tsp pumpkin pie spice
1/4 tsp almond extract
Liquid Stevia, to taste
Almond milk (adjust to desired thickness)
Optional toppings: popcorn, figs, cacao nibs, breakfast bar crumbles

Mix it all together and devour!

Note: you could blend it to smooth… I was too impatient. 😉

***

How awesome that it’s already Wednesday?!

Do you have a hard time eating solids after a workout?

Do you ever eat something you don’t love just because it’s free? I don’t know why I’m so compelled…

Quinoa Tabbouleh Salad

August 29, 2013 By Laura

Quinoa is one of the easiest things I never make.

Maybe it’s not strange enough?

After complaining about the lack of fresh tabbouleh available in restaurants, it was brought to my attention that I could just make my own. Thank you, Captain Obvious.

Traditional tabbouleh uses bulgur, but I’m not traditional. I use quinoa for the added protein. And because that’s what was in my pantry. 😉

I really loved the bright lemon in this. It compliments the parsley perfectly and helps make this salad last several days in the fridge. It also nicely complimented the sea bass I ate it with.

One of the reasons I had not made tabbouleh before was the overwhelming thought of mincing that much parsley. Then I remembered my kitchen shears.

Best short cut ever. In fact, I even cut the onion with them!

This dish is a fantastic way to get more parsley in your diet. Why should you eat more? I’ll tell you…

Parsley Benefits:

Rich in Vitamin C, B 12, K and A (good for immune system, bones, and nervous system)
Acts as a diuretic, helping flush out excess fluid
Can help control your blood pressure due to the folic acid content
Rich in luteolin, which eradicates free radicals, promotes carbohydrate metabolism, and is an anti-inﬂammatory
May impede growth of cancerous tumors.

Quinoa Tabbouleh Salad

1 C cooked quinoa
1 large bunch fresh parsley, minced
1 medium tomato, chopped
1 small cucumber, diced
1/4 C red onion, diced
Juice of 1 lemon
1/2 tsp pepper
1/2 tsp red pepper flakes
1/4 tsp ground garlic

In a large bowl, toss together parsley, chopped tomato, cucumber, onion, lemon juice, and seasonings.

Add chilled quinoa to bowl and mix together. Adjust seasoning to taste.

Makes 4 servings.

***

It’s also a great way to use those massive bunches they sell. Who can eat all that so fast?!

Do you eat much parsley? Tabbouleh?

What’s your favorite herb? Keep it legal (in most states 😉 )…

Peanut Flour Love + WIAW

August 28, 2013 By Laura

What’s more exciting than packages?

Chocolate cake.

I came home last night to a delivery from iHerb. After a massage and a trip to Whole Foods, it was the icing on the ~~chocolate~~ cake.

Use discount code USO924 for $5-10 off your order!

Many of these are new to me – toffee stevia, Walden Farms caramel, and the peanut butter protein powder. I have been out of tahini and coconut flour for a while, so I’m excited to use those again. I bet I can use it all together!

Do you think I got enough peanut flour? I love that stuff. It’s better than the other stuff (ahem… PB2) because it’s just the de-fatted nuts. No added sodium or sugar.

What should you do with your peanut flour? Allow me to help…

Sweet Potato Peanut Butter Ice Cream

Tofu Noodle Stir Fry with Spicy Peanut Sauce

Rum Butter Kabocha Bowl

Sweet Potato Scramble with Spiced Maple-Peanut Sauce

Sweet Potato Pan-lette

French Elvis Toast

There’s a lot more where that came from… check out my Recipage. I may or may not have an addiction…

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This WIAW was a good one. I was much more prepared this week to stick to my plan. I’m using more quinoa to help me hit my carbs. This time I made extra to keep in the freezer for quick access next week too.

Read on for my food, and then check out Jenn’s link up for everyone else’s tasty eats.

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