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Parsley Pesto Potato Salad | alidaskitchen.com #recipes #SundaySupper

Parsley Pesto Potato Salad #SundaySupper

Parsley Pesto Potato Salad puts a fun, picnic spin on parsley potatoes.  It is a healthier potato salad, made with roasted yellow Idaho® potatoes and tossed in a lighter parsley pesto sauce.  

Parsley Pesto Potato Salad

Potatoes are such a great and versatile vegetable that can be served up in many ways that my whole family will eat it (score!)  Baked, mashed, whipped, ‘fried,’ or in a salad, it’s all good.  This Parsley Pesto Potato Salad uses delicious yellow Idaho® potatoes cooked using my favorite method – roasted!  Add in a fresh and vibrant parsley pesto sauce to drizzle and toss with the potatoes, and you’ve got a rock star party Parsley Pesto Potato Salad that everybody will love!…

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15 Minute Spicy Deviled Eggs made with MIRACLE WHIP | alidaskitchen.com #recipes #Proudofit #deviledeggs

Spicy Deviled Eggs

I am a brand ambassador for MIRACLE WHIP through the Mom It Forward Blogger Network.  While I am compensated for my time, all stories and opinions are my own. 

Spicy Deviled Eggs are a quick, easy and delicious way to use up those decorated Easter eggs.  They put a fun, tangy and spicy twist on a classic deviled egg recipe and take only 15 minutes to prepare!

15 Minute Spicy Deviled Eggs made with MIRACLE WHIP | alidaskitchen.com #recipes #Proudofit #deviledeggs

As we are creating new Easter traditions with our young kids, there are certain classics that are timeless.  Easter baskets, Easter egg hunts and decorating Easter eggs.  I remember dying Easter eggs was always one of my favorite Easter activities as a child (after eating all of my chocolate eggs before breakfast, of course!).  I also remember my grandma had the best recipe to transform those Easter eggs into something amazing.   She had a quick and easy deviled egg recipe using MIRACLE WHIP (always her secret ingredient) that was an Easter classic and always a hit.  These Spicy Deviled Eggs are very similar to her recipe, only they have the addition of  jalapeno peppers to give a little spicy kick!

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Chocolate Coconut Milk Pudding | alidaskitchen.com #recipes #pudding #coconutmilk #Silk #yaywater

Chocolate Coconut Milk Pudding

Chocolate Coconut Milk Pudding is a smooth, rich chocolaty pudding made using coconut milk, takes less than 10 minutes to prepare and then chills in the refrigerator until set. {gluten free, can be vegan using dairy-free chocolate}

Move over box pudding! This homemade Chocolate Coconut Milk Pudding not only tastes better than its pre-made counterpart, but it is so easy to make! Simply start by whisking the dry ingredients in a sauce pan. Next stir in coconut milk, bring to a boil and then reduce to a simmer until thickened. Remove from heat, add chopped chocolate and vanilla extract and stir until chocolate is melted. Pour the pudding into serving dishes, cover with plastic wrap (touching the pudding surface) and then chill. It could not be any easier or tastier!…

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Broccoli Cheddar & Egg Hashbrowns Cups | alidaskitchen.com #recipes #OreIdaHashbrown #shop #cbias

Broccoli, Cheddar & Egg Hashbrowns Cups

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser.

Broccoli, Cheddar & Egg Hashbrowns Cups are shredded potatoes baked in a muffin tin and then filled with broccoli, cheddar cheese and eggs.  These are a perfect addition to your Easter brunch menu!

Broccoli Cheddar & Egg Hashbrowns Cups | alidaskitchen.com

I have been eagerly anticipating Easter for a while now – coming up with the perfect gifts for Easter baskets,  planning an afternoon with the bunny and working on our Easter brunch menu.  While I still have to get a couple more things for the baskets, our bunny play-date is next Saturday and the brunch menu is complete.  We were missing two brunch essentials – hashbrowns and muffins. So to make our menu complete, I decided to combine the two by making muffin cups out of shredded potatoes, and then filling the cups with a cheesy, broccoli egg mixture.   I headed to Walmart, picked up a bag of Ore-Ida Shredded Hash Brown Potatoes, and got straight to work!  The result was a very simple to make Broccoli, Cheddar & Egg Hashbrowns Cups.

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Avocado Buffalo Chicken Wraps | alidaskitchen.com #recipes #SundaySupper #WeekdaySupper

Avocado Buffalo Chicken Wraps #WeekdaySupper

 Avocado Buffalo Chicken Wraps are a spicy buffalo chicken salad packed with lots of vegetables and made with avocado and Greek yogurt instead of mayo.  Enjoyed warm or chilled, this wrap is healthy, quick and easy ~ perfect for a weeknight!

Avocado Buffalo Chicken Wraps | alidaskitchen.com #recipes #SundaySupper #WeekdaySupper

Avocado Buffalo Chicken Wraps put a fun and unique twist on your everyday chicken salad.  Shredded chicken, drenched in a light, seasoned buffalo sauce, spices things up, while an avocado and Greek yogurt mixture replaces the mayo.  For the vegetables, I used shredded carrots and chopped broccoli (I’m not a fan of celery, but if you are, some chopped celery would be a tasty addition as well).   A little blue cheese crumble would be an excellent topping as well.  

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Broccoli Cheddar Quinoa Bites | alidaskitchen.com #recipes #glutenfree #EatA2ZRecipeChallenge.

Broccoli Cheddar Quinoa Bites #WeekdaySupper

Broccoli Cheddar Quinoa Bites are bite-sized, protein-packed mini mac and cheese muffins made with quinoa, broccoli and cheddar cheese.  Easy to make, great for kids! {gluten free}

Broccoli Cheddar Quinoa Bites | alidaskitchen.com

While my family is generally open to most new recipes I make, as with all things ‘new’ there can be a bit of hesitation.  Even though we have quinoa on a semi-regular basis, for whatever reason it is still perceived as “new.”  However when combined with a favorite flavor combination (broccoli and cheddar cheese) and made into a shape that is always popular (bite-size mini muffin), all hesitation seems to disappear.  Understandably so, these Broccoli Cheddar Quinoa Bites are addictive!  They are like little mac and cheese bites, only made healthier with quinoa and broccoli….

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Burgundy Porcini Risotto | alidaskitchen.com #recipes #risotto

Burgundy Porcini Risotto

Burgundy Porcini Risotto is a rich, cheesy risotto made with porcini mushrooms and red wine.  While risotto may seem intimidating, it truly is very easy to make and definitely something worth trying.  

Burgundy Porcini Risotto | alidaskitchen.com #recipes #risotto #glutenfree

Disclosure: This is a sponsored post by Gallo Family Vineyards Hearty Burgundy via the Mom It Forward Blogger Network.  All thoughts and opinions are my own.

One of the key components of risotto is wine.  People always say the wine you use to cook should be a wine you enjoy to drink.   I typically make risotto with white wine, but generally prefer to drink red wine over white.  So I decided to experiment and take one of our favorite risotto recipes and use one of my favorite red wines – Gallo Family Vineyards Hearty Burgundy.  The Hearty Burgundy is a bold, flavorful wine that goes beautifully with the Parmesan cheese, mascarpone cheese,  and porcini mushrooms in this dish.  I decided to leave out the spinach from the original recipe, because I really wanted the red wine to shine through.  The result was an amazing, cheesy, earthy risotto with the rich flavors from the Hearty Burgundy harmonizing with each bite….

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Chocolate Chickpea Cake | alidaskitchen.com #recipes #EatAtoZChallenge #glutenfree

Chocolate Chickpea Cake

Chocolate Chickpea Cake | alidaskitchen.com #recipes #chocolate #glutenfree #eatatozchallenge

 

Chocolate Chickpea Cake is a fudgy, rich-tasting cake made without any butter or oil.  Chickpeas add some protein and fiber, while taking the place of flour.  This unique cake is a real treat! {gluten free, depending on baking powder}…

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Almond Butter Oatmeal Breakfast Cookies | alidaskitchen.com #recipes #vegan #breakfast #cookies #mybloom #spon

Almond Butter Oatmeal Breakfast Cookies

Almond Butter Oatmeal Breakfast Cookies are a healthy breakfast treat made with simple, wholesome ingredients such as bananas, almond butter, and oatmeal. {vegan}

We are always looking for quick and easy breakfasts – something healthy that can be eaten on-the-go. And when that means eating (healthy) cookies for breakfast, even better! When I stumbled upon these vegan breakfast cookies, I could not get to the kitchen fast enough to whip up a batch. Almond Butter Oatmeal Breakfast Cookies are really easy to make, using ingredients commonly found in the pantry. They taste even better the second day (or third, if they last that long). Since they are so moist and chewy, I stored them in the refrigerator. They were really tasty chilled as well! From the bananas to the oatmeal to the almond butter, Almond Butter Oatmeal Breakfast Cookies are like a healthy bowl of oatmeal in cookie form….

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Chipotle Quinoa Chili | alidaskitchen.com

Chipotle Quinoa Chili #WeekdaySupper

Chipotle Quinoa Chili is packed with heart-healthy proteins from quinoa and beans, and a smokiness from the chipotle chiles. Made in 30 minutes, perfect for a weekday supper! {vegan, gluten free}

Chipotle Quinoa Chili | alidaskitchen.com

This winter has been exceptionally cold and snowy, with weather extremes everywhere it seems.  For me, nothing combats these winter chills quite like a tasty bowl of chili.  This Chipotle Quinoa Chili is healthy comfort food that will warm you up from the inside out.  There is a little heat from some green chiles, a subtle smokiness from the chipotle chiles and all around goodness from the protein-packed beans and quinoa.  I had never had quinoa in chili until this recipe, and it is a delicious addition!  Quinoa adds a wonderful texture, adds some protein and fiber, and makes the chili seem especially hearty….

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Lentil Tacos | alidaskitchen.com #WeekdaySupper

Lentil Tacos #WeekdaySupper

Lentil Tacos are a hearty, vegan dish made a little spicy and a lot delicious.  Even meat lovers will enjoy these high-protein, fiber-rich, vegetable-packed meatless tacos!

Lentil Tacos | alidaskitchen.com #WeekdaySupper

Lentils are one of my favorite ingredients to use in healthy, meatless recipes.  They are high in protein, fiber and are so versatile. Lentils are quick cooking, which makes them excellent for weeknight meals. We enjoy them in salads, pasta sauce, and here as Lentil Tacos.  

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Jalapeno Hummus | alidaskitchen.com #RubbermaidSharpie #PMedia #ad

Jalapeno Hummus

Jalapeno Hummus is a healthy dip (or spread) with a little jalapeno kick.  Luckily it takes only 10 minutes to make, because this popular hummus disappears quickly!  

This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Rubbermaid and Sharpie but all my opinions are my own. #pmedia #RubbermaidSharpie  http://cmp.ly/3/8vNxcO

Jalapeno Hummus | alidaskitchen.com #RubbermaidSharpie #PMedia #ad

With the Big Game just around the corner, I have been putting the finishing touches on my menu planning and coming up with some fun recipes.  In fact, it’s almost like planning for the holidays – mass quantities of lots of tasty foods to share with family and friends!  

After making Sweet Potato Hummus, I have been looking forward to making more varieties of homemade hummus. This time I thought something a little spicy was in order ~ something like Jalapeno Hummus!  With just a few simple ingredients and a food processor (or blender), you are 10 minutes away from one of the best hummus recipes ever!  Jalapeno Hummus is flavorful without being too spicy.  All of the flavors blend very nicely, with a little jalapeno kick at the end.  The recipe can easily be doubled (or tripled!), making Jalapeno Hummus ideal for game day entertaining.    

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Southwestern Stuffed Sweet Potatoes | alidaskitchen.com

Southwestern Stuffed Sweet Potatoes

Southwestern Stuffed Sweet Potatoes are filled with corn, black beans, Greek yogurt, tomatoes with chiles and more! Kick off the New Year in a healthy way with these nutritional powerhouses!

Southwestern Stuffed Sweet Potato | alidaskitchen.com

After spending most of December in a butter and sugar coma, I always look forward to January. The start of the new year always inspires me to focus back on healthier recipes, including lots of fruits and vegetables. Ever since the summer, I have wanted to make a Corn and Black Bean Salad. What I had in mind was a healthy vegetable-rich salad taking advantage of the bounty of summer garden produce. I never got around to making it, so just slotted it for next summer. Then it occurred to me – why wait until summer when I have the garden essentials I need already in my pantry with Del Monte® vegetables and tomatoes!…

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Avocado Green Smoothie - a healthy, #vegan smoothie made in minutes | www.alidaskitchen.com

Avocado Green Smoothie {health key™ system}

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Avocado Green Smoothie is a nutritious, vegan smoothie made in minutes.  Combining fresh fruits and vegetables, this healthy pick me up is a delicious way to get your little ones to eat their veggies!

Avocado Green Smoothie - a healthy, #vegan smoothie made in minutes | www.alidaskitchen.com

The other day I went to my local Rainbow Foods to pick up some produce.   Their cored, fresh pineapple is a favorite, and a welcome addition to our diets as we make an effort to increase our fruit and vegetable intake after the New Year.  As I continued shopping the produce section, I noticed little tags that said ‘organic,’ ‘gluten free,’ and ‘vegan.’  I learned this was part of their health key™ system, which is a wellness program designed to simplify your shopping experience and make it easier to select healthier foods….

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broccoli pea pesto pasta from Alida's Kitchen

Broccoli Pea Pesto Pasta #WeekdaySupper

Broccoli Pea Pesto Pasta

Broccoli Pea Pesto Pasta is a creamy pasta dish made healthier with broccoli, peas and Greek yogurt.  The peas add a freshness to the sauce and crushed red pepper  gives it a little kick.  This is a delicious way to eat your veggies and quick to make for a weeknight!  {can be gluten free based on pasta choice}

On my quest to perfecting this Broccoli Pea Pesto Pasta recipe, I made several batches of broccoli pesto pasta (no peas).  Then I tweaked the broccoli, the yogurt, the cheese, used onions, didn’t use onions, used raw garlic, sauteed the garlic.  Finally I had it – the perfect broccoli pesto pasta recipe.  The only problem was when I went to make this ‘perfect recipe,’ we had only half a stalk of broccoli.   I couldn’t go to the store because Greta was napping, yet I promised Adam broccoli pasta for dinner (and we all know how easy it can be to explain such things to a 3 year old).  Clearly I had to come up with something.  So I tried to get into a 3 year old frame of mind – we have peas, Adam loves peas, peas are green – this should work, right?   I measured out the amount of broccoli I had and then made up the rest with peas to equal one pound.  I finished the recipe according to my plan and crossed fingers that Adam a) wouldn’t notice it’s different and b) would like it.  Obviously since I am telling you this story, you know the outcome – he loved it!…

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Quick and Easy Salsa Chicken

Quick and Easy Salsa Chicken #WeekdaySupper #FamilyDinnerTable

Quick and Easy Salsa Chicken

From busy weeknights to inexperienced cooks and everything in between, Quick and Easy Salsa Chicken is a simple yet tasty recipe that everybody needs to have in their recipe box.

Quick and Easy Salsa Chicken is a great choice for when you’re looking to make something fast that is healthy too.   It can be made in less than 15 minutes, and this recipe is very hands off, just put everything in the pan and cook.   Cutting the chicken into bite-size pieces inevitably speeds up the cooking process for the chicken.   While I listed the measurements for what I used in the recipe below, this recipe is very flexible and these amounts are not strict.  Just make sure the salsa covers your chicken and you’re good to go!…

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Three Bean Vegetarian Chili from Alida's Kitchen

Three Bean Vegetarian Chili #WeekdaySupper

30 Minute Three Bean Vegetarian Chili from alidaskitchen.com Three Bean Vegetarian Chili is so good, carnivores will not miss the meat!  This healthy chili takes only 30 minutes to make, and leftovers reheat well. {vegan, gluten free}

Three Bean Vegetarian Chili, also known as “Veg Head” Chili, is one of our favorite recipes to make during the cooler months. This chili is hearty enough to satisfy meat eaters and vegetarians (and vegans!) alike…due to the addition of the third bean ~ refried beans!  The refried beans are an unexpected addition that thickens the chili perfectly and gives it a the nice hearty texture.  Combined with the other beans and all of the vegetables and spices, this chili has quickly become a family favorite….

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Vegan Lentil Marinara Pasta Sauce

Lentil Marinara Pasta Sauce #SundaySupper

Lentil Marinara Pasta Sauce - heatlhy, vegan, delicious from Alida's Kitchen

Lentil Marinara Pasta Sauce is a protein-packed, thick and hearty pasta sauce, made vegan using lentils in place of meat. {vegetarian, vegan without cheese, sauce is gluten free}

Lentil Marinara Pasta Sauce a thick and hearty, like a meat sauce, using lentils instead of meat.  I love using lentils as a meat substitute in recipes.  They are very meat-like in that they are high in protein, take on flavors in a sauce (or salad) and are very versatile.  Unlike meat, lentils are high in fiber and easy on the budget.  They do not require soaking or long cooking times, making lentils a wonderful choice for quick, easy and healthy meatless meals.

Lentil Marinara Pasta Sauce is very easy to make and takes roughly an hour to get a thick, hearty meatless pasta sauce.  The first step is sauteing the onions and garlic.  The next step is to add the lentils and broth to cook the lentils.  The last step is to add the tomatoes and the remaining ingredients to make the pasta sauce and let it simmer for about 40 minutes, letting the flavors come together.  The result is a healthy, protein-packed,  hearty meatless tomato pasta sauce made with lentils that is delicious, nutritious and suitable for a variety of dietary needs.  Lentil Marinara Pasta Sauce makes a generous amount of sauce, and leftovers reheat nicely….

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Barbecue Chicken Stuffed Sweet Potatoes from Alida's Kitchen

Barbecue Chicken Stuffed Sweet Potato #WeekdaySupper #FamilyDinnerTable

Barbecue Chicken Stuffed Sweet Potato is a delicious combination of tangy-sweet barbecue chicken with a sweet potato, topped with green onions (and optional cheese).   This super easy dish is perfect for a weeknight! 

Barbecue Chicken Stuffed Sweet Potato | Alida's Kitchen

One of our favorite summer meals is to grill barbecue chicken, served with a side of sweet potato fries and a green vegetable or side salad.  Barbecue Chicken Stuffed Sweet Potato is kind of a spin on the meat and potatoes of that meal, only simplified.  Instead of peeling and cutting the sweet potatoes, just scrub, poke and bake.  For the chicken, I typically utilize one of three go-to options:  1) The easiest option is to use any leftover Baked Barbecue Chicken; 2) Poach and shred chicken breast; or 3) Pick up a rotisserie chicken from the store and shred it.  With whichever method is used, just toss the shredded chicken in a sauce pan with additional barbecue sauce to warm up and moisten the chicken.

Last Sunday, the Sunday Supper Movement partnered up with American Family Insurance as they launch their Back to the Family Dinner Campaign.  The theme was big Sunday Supper meals that make leftovers to be reinvented into Weekday Suppers.  Barbecue Chicken Stuffed Sweet Potato is one of my favorite recipes for using up leftover Baked Barbecue Chicken, and I am pleased for the opportunity to share this with you for this Weekday Supper!…

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Baked Barbecue Chicken ~ easy and healthy!

Baked Barbecue Chicken #SundaySupper #FamilyDinnerTable

Baked Barbecue Chicken ~ easy and healthy!

Baked  Barbecue Chicken is a quick and easy recipe for enjoying a classic favorite, made in a healthy way.  For some reason, Barbecue Chicken always makes me think of summer, but we enjoy this dish no matter what the weather is outside – even when there are several feet (!!) of snow on the ground!  Perhaps it’s a little too early to be discussing snow…

The concept of Baked Barbecue Chicken is not new to the blog.  I have made a few tweaks to the previous recipe to simplify the process and yield a shorter cooking time ~ all with great results.   This recipe is very easy.  You can make your own barbecue-style sauce (like this easy pantry sauce or this one if you like some spice).  If you prefer, a store-bought sauce also works great.  The recipe can easily be adjusted to yield more or fewer servings to fit your needs.   I like to make plenty of extras because barbecue chicken is so versatile  and leftovers can be transformed into something different for a quick and easy weeknight supper….

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Sweet Potato Black Bean Chili

Sweet Potato Black Bean Chili #SundaySupper

Sweet Potato Black Bean Chili from Alida's Kitchen

Sweet Potato Black Bean Chili is a chunky, spicy chili with a hint of sweetness that combines two superfoods into an easy, healthy, one-pot meal.  {vegan, gluten-free}

As the temperatures get cooler, we tend to gravitate toward warm comfort foods, such as baked pastas, soups, and chili. This is one of the many reasons that Fall is my favorite time of year for cooking and baking!  On Sundays, I love to make a big pot of chili or a pan of baked tortellini to have leftovers for lunches or easy dinners throughout the week.

While I have several favorite old standby recipes, I am am always looking to find new recipes to try.  This Sweet Potato Black Bean Chili will definitely become part of the regular rotation.  Sweet potatoes and black beans are two of my favorite superfoods that go so well together; there are lots of vegetables; there is plenty of spice to warm you up; and this recipe is very simple to make in under 45 minutes using just one pot.  (which also means easy clean up!)

The theme for Sunday Supper this week is one pot recipes.  Since one pot meals are typically easy recipes, this theme is right up my alley!  The group is sharing recipes for slow cookers to desserts and everything in between that can be made in one pot or pan or dish, you get the idea.  Be sure to check out what everybody made below.   …

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Sweet and Spicy Roasted Pepitas

Sweet and Spicy Pepitas #SundaySupper

Sweet and Spicy Pepitas {roasted pumpkin seeds}

Sweet and Spicy Pepitas are roasted pumpkin seeds made into a crunchy snack that is a little sweet, a little spicy and a lot delicious!  {naturally nut-free, gluten-free and vegan}

With Fall upon us, I am in full pumpkin mode.  So far I have made pumpkin cakepiepastamuffins, and still have more pumpkin recipes I want to make this season.   Not only do I love pumpkin puree, I also adore pumpkin seeds and pepitas!  Pepitas are  the lovely little raw green seeds inside the pumpkin seed shell.  They are a great alternative to nuts, yet offer many of the same health benefits.  Like nuts, they are packed with protein, vitamins and antioxidants.  I find them in the bulk bin at the grocery store or sometimes near the bags of sunflower seeds….

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Chipotle Sweet Potato Soup

Chipotle Sweet Potato Soup #SundaySupper

Chipotle Sweet Potato Soup

Chipotle Sweet Potato Soup is smooth, creamy and a little spicy!  This delicious and health soup is easy to make and pure comfort food.

Since today is officially the first day of Fall, the Sunday Supper theme for this week is “Fall Foods.”  I had several ideas for this one, but after making Chipotle Sweet Potato Soup, it was the obvious choice to celebrate the season.  A warm soup made with sweet potatoes, that is smooth and creamy, is perfect comfort food for when the temperatures start to get cooler.  A little spice from the chipotle chile adds just enough heat and depth to make it interesting.   Made as-is, this Chipotle Sweet Potato Soup is vegan and gluten free….

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Sweet Potato Hummus - sweet, spicy, vegan, delicious!

Sweet Potato Hummus #SundaySupper

Sweet Potato Hummus is a little sweet, a little spicy and a lot delicious! This hummus is healthy, quick and easy to make, and vegan.

Sweet Potato Hummus from Alida's Kitchen

With Football season means it is tailgating time!  Whenever I’m tailgating, at a barbecue, picnic or party, the first thing I look for is something healthy, like fresh vegetables.  And if there is something healthy to go with them, such as hummus, I am a happy girl!  It just so happens that ‘tailgating’ is the theme for this week’s Sunday Supper, and I am bringing to the party a healthy treat to go with that ~ Sweet Potato Hummus!

Who would have thought the addition of sweet potato to a basic hummus recipe, along with some spice and some heat, would result in such a tasty (and healthy!) dip.   Paprika and chipotle seasoning really enhance the sweet potato and are otherwise complementary to the traditional hummus flavors.  Sweet Potato Hummus is also very easy to make and a wonderful accompaniment to a vegetable tray, pretzel crisps or whole wheat pita chips. It would also be great on a wrap or as a sandwich spread.

Be sure to check out what the rest of the Sunday Supper group brought to our Tailgate party!

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Healthy Banana Mango Smoothie | alidaskitchen.com

Healthy Banana Mango Smoothie

 

Healthy Banana Mango Smoothie

This Healthy Banana Mango Smoothie is a thick, frosty, fruity smoothie with a protein boost from Greek yogurt.  I often add ground flaxseed for additional health benefits.   

Ever since I made my Diet Mixed Berry Smoothie recipe, I have been on a real smoothie kick.  While I have enjoyed coming up with several different recipes, I think this Healthy Banana Mango Smoothie recipe is my favorite.  When made with a perfectly frozen banana and chilled mango, this smoothie whips up to the consistency of soft serve ice cream….

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Cocoa Crispy Sunbutter Bars {Alida's Kitchen}

Cocoa Crispy Sunbutter Bars #SundaySupper

Cocoa Crispy Sunbutter Bars {Alida's Kitchen} Cocoa Crispy Sunbutter Bars are easy, no-bake bars made nut-free with sunflower seed butter, and topped with a layer of semi-sweet chocolate. They are also gluten-free.  

With back-to-school just around the corner, we are starting to think about ideas for what to pack for school lunch.  Something nutritious, delicious and easy isn’t too much to ask, right?  A little variety might be nice too.  Fortunately, today I am joining the Sunday Supper Movement, and the theme is ‘lunch box.’  Several wonderful bloggers have come up with fantastic recipes and ideas to help solve the lunchbox dilemma.  These are recipes are helpful when packing your own lunch to bring to work!  You can find links to all of the wonderful recipes at the bottom of this post.  But first, let’s talk about these Cocoa Crispy Sunbutter Bars!    

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baked sweet and sour chicken with quinoa

Baked Sweet and Sour Chicken with Quinoa

Baked Sweet and Sour Chicken is a healthy 30-minute meal made with chicken, lots of vegetables, and a light sweet and sour sauce.  It takes just minutes to prepare, making this Baked Sweet and Sour Chicken an ideal weeknight meal that is much healthier than its take-out counterpart.

Here the Baked Sweet and Sour Chicken is served over the ever trendy super-seed, quinoa.  You can easily substitute brown rice, or another favorite grain, or eliminate it all together for a lower carb option.

Baked Sweet and Sour Chicken with Quinoa
 
Yields: 4 servings
Ingredients
  • 3 tablespoons honey
  • 1 tablespoon ketchup
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground ginger
  • 1 tablespoon water
  • 1 pound boneless, skinless chicken breast, cut into 2-inch pieces
  • 1 red bell pepper, cored, seeded and cut into 1-inch pieces
  • 1 green bell pepper, cored, seeded and cut into 1-inch pieces
  • 1 large carrot, peeled and cut into thick coins
  • 6 scallions, trimmed and cut into 2-inch pieces
  • 1 cup quinoa, rinsed
  • 2 cups low-sodium vegetable broth
  • salt and pepper, to taste
  • nonstick cooking spray
Instructions
  1. Preheat oven to 400 degrees. Spray 13x9-inch baking dish with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk honey, ketchup, soy sauce, vinegar, ginger and 1 tablespoon water.
  3. Toss chicken in 3 tablespoons of honey mixture and place in prepared baking dish. Toss peppers, carrots and scallions in remaining honey mixture and pour evenly over chicken.
  4. Loosely cover baking dish with foil, leaving one end open to vent. Bake for 25 to 35 minutes, or until chicken is thoroughly cooked and vegetables are tender.
  5. Meanwhile, put quinoa and broth in a medium sauce pan. Bring to a boil over high heat. Then cover, reduce to a simmer (medium-low) for 15 minutes, or until liquid is absorbed and quinoa is tender. Season with salt and pepper, as desired.
  6. Divide quinoa on plates and spoon chicken and vegetables over quinoa.
Notes
Slightly adapted from Family Circle, June 2013

If you enjoy this recipe, you may also enjoy:

Buffalo Chicken Quinoa Salad

Lighter Sesame Chicken

 

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Honey Roasted Chickpeas with Sea Salt {Garbanzo Beans}

Honey Roasted Chickpeas with Sea Salt are a healthy, sweet and salty snack that is easy to make.  They are high in fiber, protein-packed, gluten free, dairy free…and Adam can’t get enough of them (in other words, they’re toddler friendly too!)

Honey Roasted Chickpeas are made with only a few simple ingredients, and you most likely have everything you need already in your pantry.  In fact, all you really need is one ingredient, and that’s the chickpeas.  The additional ingredients are simply for flavoring, but roasted chickpeas are super crunchy and delicious straight from the oven.  In this case I made them honey roasted with sea salt, however I have other variations in the works that I am excited to share with you soon!

Honey Roasted Chickpeas with Sea Salt | alidaskitchen.com

 

Honey Roasted Chickpeas with Sea Salt
 
Yields: 4 servings
Ingredients
  • 15 ounce can chickpeas (garbanzo beans)
  • 1 tablespoon honey
  • ½ tablespoon canola oil (or other neutral tasting oil)
  • sea salt, add to taste
Instructions
  1. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper and set aside.
  2. Empty chickpeas into a colander. Rinse until no longer foamy and drain. Put chickpeas onto paper towels to pat dry. (Optional: remove skins from chickpeas. Not necessary, but I recommend it).
  3. Place chickpeas in a single layer on prepared baking sheet. Bake for 45 minutes, or until chickpeas are crunchy. (If they're soft, put them back in for 5 minutes until crunchy).
  4. Meanwhile, in a medium bowl, whisk honey and oil. Add hot chickpeas and toss to coat. Pour chickpeas back on lined baking sheet and return to the oven for 5 to 10 minutes, or until caramelized. Sprinkle with sea salt, as desired, and let cool. Store in an airtight container.
Notes
Slightly adapted from fitsugar.com

Honey Roasted Chickpeas with Sea Salt | alidaskitchen.com

Buffalo Chicken Quinoa Salad | alidaskitchen.com

Buffalo Chicken Quinoa Salad

Buffalo Chicken Quinoa Salad is a delicious entree salad made with quinoa, broccoli, carrots, tossed with a healthier version of buffalo chicken. Quick and easy, perfect for a weeknight!
Buffalo Chicken Quinoa Salad | alidaskitchen.com
This Buffalo Chicken Quinoa Salad is darn near perfection.  We start with warm, shredded chicken tossed in a lighter buffalo sauce; add sautéed vegetables and combine it with the ever trendy (and tasty!) quinoa.  Sprinkle blue cheese (or cheddar) on top, as desired, and you’re looking at a delicious and healthy Buffalo Chicken Quinoa Salad.

Not only is this salad am-a-zing, but it can be made in under 30 minutes!  The quinoa and chicken cook simultaneously, allowing plenty of time to prepare and sauté the vegetables and whisk together the sauce.  Put it all together and dinner is served!  (Leftovers make great lunches too)

Buffalo Chicken Quinoa Salad | alidaskitchen.com

Buffalo Chicken Quinoa Salad
 
Yields: 3 to 4 servings
Ingredients
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth (or water)
  • 2 boneless, skinless chicken breasts (about 8 to 10 ounces) OR 2 cups shredded rotisserie chicken
  • 1 cup shredded carrots
  • 1 cup broccoli florets
  • 2 to 3 green onions chopped, whites and greens separated
  • Cooking spray
  • ½ cup hot sauce (I recommend Frank's hot sauce)
  • ¼ cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • Optional toppings: blue cheese crumbles or shredded cheddar cheese
Instructions
  1. Make quinoa: In a medium sauce pan, put rinsed quinoa and vegetable broth and bring to a boil. Cover and reduce heat to a simmer for 15 to 20 minutes. Let sit for 5 minutes and then fluff quinoa with a fork.
  2. Poach chicken: While the quinoa is cooking, place chicken in medium pot, and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes). Remove chicken from liquid and shred with 2 forks.
  3. While quinoa and chicken are cooking, sauté the vegetables. Spray a nonstick skillet with cooking spray and heat over medium high heat. Add broccoli, carrots and the whites of green onions, and sauté for 5 minutes, or until desired crisp-tenderness. Set aside.
  4. Make the sauce: Whisk together hot sauce, oil, lemon juice, garlic powder, paprika, onion powder and salt.
  5. Pour ¼ cup sauce over shredded chicken, tossing to coat.
  6. To a large bowl, add quinoa, chicken and vegetables, tossing to combine (You can add remaining sauce with this step OR drizzle as desired over each individual serving).
  7. Sprinkle with remaining chopped green onion and serve.

Buffalo Chicken Quinoa Salad | alidaskitchen.com I drew inspiration from this recipe and my Baked Buffalo Chicken Tenders recipe.

healthy cocoa chocolate coconut date truffles balls

Healthy Chocolate Coconut Truffles

 Healthy Chocolate Coconut Truffles are an easy recipe made in minutes using only 3 ingredients with no added fat or sugar. {vegan, gluten free}

Healthy Chocolate Coconut Truffles | alidaskitchen.com
Healthy Chocolate Coconut Truffles have the delicious flavors of dark chocolate and coconut…all coming in around 60 calories and without any added sugar of fat.  They are made using only 3 main ingredients (plus an optional ingredient which helps to deepen and intensify the chocolate flavor).  Even better – they take only minutes to make.  Intrigued?  I certainly was when I first found the recipe but it took me over 9 months to make them.  I am kicking myself that it took so long…they are so amazingly good!

Healthy Chocolate Coconut Truffles | alidaskitchen.com

Thankfully, it is time again for the second installment of the Eating the Alphabet Challenge, hosted by Brenda of Meal Planning Magic.  Participating in this challenge was the extra push I needed to make these truffles.  This month we’re featuring healthy recipes using fruits, vegetables, grains or legumes that start with letters C or D.  Since Healthy Chocolate Coconut Truffles feature both coconut and dates, I’ve got both letters covered this month.

Healthy Chocolate Coconut Truffles | alidaskitchen.com

Healthy Chocolate Coconut Truffles
 
Yields: 20 truffles
Ingredients
  • 8 ounces pitted dates (approx 1½ cups)
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons unsweetened flaked coconut
  • 1 teaspoon espresso powder (optional)
  • ¼ cup unsweetened flaked coconut, for rolling
Instructions
  1. Put dates, cocoa, 3 tablespoons coconut and espresso powder in a food processor and puree until smooth. If mixture is too dry, add water by the teaspoonful (I needed about 3 teaspoons). If mixture becomes too wet, add more unsweetened coconut.
  2. Scoop mixture by the tablespoonful and form 1-inch balls. Roll balls in remaining coconut.
  3. Chill/store in refrigerator until ready to enjoy.

Source: Bon Appetit, June, 2012