A Sweet Pea Chef http://www.asweetpeachef.com Thu, 27 Apr 2017 13:00:02 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.4 Easy Chicken Picatta http://www.asweetpeachef.com/entrees/easy-chicken-picatta/ http://www.asweetpeachef.com/entrees/easy-chicken-picatta/#comments Thu, 27 Apr 2017 13:00:02 +0000 http://www.asweetpeachef.com/?p=7283 Over the past several years of following a healthier lifestyle, I’ve learned one of the best ways to stay happy and healthy is to enjoy the comfort foods you love. Because what’s the point of enjoying your healthy lifestyle if you’re not happy? BUT…here’s the thing. There are so many ways to recreate the comfort...

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Easy Chicken Picatta | An easy, delicious comfort food made healthier! | A Sweet Pea Chef #sponsored

Over the past several years of following a healthier lifestyle, I’ve learned one of the best ways to stay happy and healthy is to enjoy the comfort foods you love.

Because what’s the point of enjoying your healthy lifestyle if you’re not happy?

BUT…here’s the thing.

There are so many ways to recreate the comfort foods we all know and love into healthier versions of themselves.

Easy Chicken Picatta | An easy, delicious comfort food made healthier! | A Sweet Pea Chef #sponsoredEasy Chicken Picatta | An easy, delicious comfort food made healthier! | A Sweet Pea Chef #sponsored

And, by healthier versions, I mean ALL the same flavors, fragrances, and textures (basically: the look and feel), but without all those ingredients that aren’t good for us.

What do I mean by “not good” for us ingredients?

Pretty simply, those types of ingredients fall into the following categories:

  • refined sugars (think granulated white sugars and artificial sweeteners, more on that here)
  • refined flours (think bleached flours, stripped of all their nutrients)
  • high sodium (think loads of added salt)
  • refined fats (think oils and fats that increase shelf life, like trans fats)

These are the main culprits that make the comfort foods we love what we shouldn’t enjoy that often.

Easy Chicken Picatta | An easy, delicious comfort food made healthier! | A Sweet Pea Chef #sponsored

So, how do we turn our unhealthy comfort foods into healthier options we can enjoy more often?

Fortunately, it’s shockingly easy.

The trick is to find high quality ingredients that replace the lower quality ingredients.

For example…

  • replace refined sugars with more nutrient-rich, naturally occurring sweeteners (like pure maple syrup or raw honey)
  • replace refined flours with higher quality flours, like quinoa flour, amaranth flour (like I’ve done in this recipe by using truRoots® Ancient Grains Organic Spaghetti <— LOVE)
  • reduce high sodium foods by removing unnecessarily added salt from manufactured foods and using fresh, whole ingredients
  • replace refined fats with healthier forms of fat, such as olive oil and coconut oil

The more ingredients you replace, the better the health factor for your re-created healthy comfort food.

Easy Chicken Picatta | An easy, delicious comfort food made healthier! | A Sweet Pea Chef #sponsored Easy Chicken Picatta | An easy, delicious comfort food made healthier! | A Sweet Pea Chef #sponsored

While it may sound a little daunting at first to figure out which ingredients are good or bad for you, the more you do it, the better you get until, one day, you just know and never even consider the unhealthier alternative.

Also finding some favorite ingredients you know you can rely on, like the pasta and chickpea flour in this easy chicken picatta recipe, will help you feel confident the more you use them.

Easy Chicken Picatta | An easy, delicious comfort food made healthier! | A Sweet Pea Chef #sponsored

Most importantly, take it step by step, day by day.  Learning to eat healthier is a process that takes time, commitment, and repetition.

If you’re looking for some great options for healthier comfort foods to get you started, check out the following right here on the blog:

Feel free to leave in the comments any recipes you’d love me to make a healthier version of to kickstart your healthy eating journey.

Best of luck!

ASPC on Instagram

If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

Easy Chicken Picatta

Easy Chicken Picatta, one of the best comfort foods ever, made HEALTHIER so it can be enjoyed any day of the week! Plus, it’s so easy to make and is ready to devour in just 25 minutes!

  • 1 8 oz package truRoots® Ancient Grains Organic Spaghetti
  • 2 chicken breasts, (boneless and skinless)
  • 1 tsp sea salt, (divided)
  • 1/2 tsp ground black pepper, (divided)
  • 1 1/2 tbsp olive oil
  • 1/2 cup chickpea flour
  • 2 tbsp lemon juice, (freshly squeezed (about 1 lemon))
  • 1 whole lemon, (thinly sliced)
  • 1/4 cup low sodium chicken stock
  • 2 tbsp capers
  • Italian parsley, (chopped (optional garnish))
  1. Fill a deep stock pot with water and heat over high heat.  Once boiling, add the truRoots® Ancient Grains Organic Spaghetti.  Cook just until al dente, about 7-9 minutes. 

  2. Place chicken breasts between two sheets of plastic wrap or in a large Ziploc bag and pound evenly until approximately 1/4-inch thick.

  3. Once flattened, season both sides with 1/2 tsp. sea salt and 1/4 ground black pepper.
  4. Combine the chickpea flour, remaining 1/2 tsp. sea salt, and 1/2 tsp. ground black pepper in a shallow dish.

  5. Heat the olive oil in a large skillet over medium-high heat.
  6. Take each seasoned chicken breast and dredge into the flour mixture, taking care to shake off excess each time.

  7. Once the oil is hot, transfer the dredged chicken to skillet and cook until golden-brown, approx. 3-5 minutes per side. 

  8. Once golden on each side, add the lemon juice, lemon slices, chicken broth, and capers. 

  9. Cook for 8-10 minutes, or until the chicken is cooked through and the sauce is reduced.

  10. To serve, plate chicken over the spaghetti noodles, and drizzle sauce over and around on the plate. Garnish with cooked lemon slices and chopped parsley, if desired.

Sponsored By truRoots

This post contains affiliate links for products I use regularly and highly recommend.

This is a sponsored conversation written by me on behalf of truRoots. The opinions and text are all mine.

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Chicken Teriyaki Rice Bowl http://www.asweetpeachef.com/entrees/chicken-teriyaki-rice-bowl/ http://www.asweetpeachef.com/entrees/chicken-teriyaki-rice-bowl/#respond Sun, 23 Apr 2017 13:00:00 +0000 http://www.asweetpeachef.com/?p=20966 Welcome to Day 7 of the Spring Into Health Lunch Challenge! It’s the last day of our challenge and it’s been so awesome. I love how taking small steps can lead to real, lasting change. Congratulate yourself on how far you’ve come this week 🙂 Let’s finish strong with our last lunch — you did...

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Chicken Teriyaki Rice Bowl | Day 7 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

Welcome to Day 7 of the Spring Into Health Lunch Challenge!

It’s the last day of our challenge and it’s been so awesome.

I love how taking small steps can lead to real, lasting change.

Chicken Teriyaki Rice Bowl | Day 7 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef Chicken Teriyaki Rice Bowl | Day 7 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

Congratulate yourself on how far you’ve come this week 🙂

Let’s finish strong with our last lunch — you did SO awesome!

We have a great bowl for you today: a Chicken Teriyaki Rice Bowl. If you’d like to watch the video of this recipe, watch it here.

Chicken Teriyaki Rice Bowl | Day 7 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef Chicken Teriyaki Rice Bowl | Day 7 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

Before you go and enjoy the bowl, I’d love for you to head on over to the Take Back Your Health Community and share what lunch you’ve enjoyed the most this week!

If you want more help…

If you’re ready for a little bit of extra help with meal plans, delicious recipes and shopping lists to make healthy eating easy…

Then check out the 30 Day Healthy Program. In the program, you’ll receive 30 days of awesome, delicious, tasty food plus healthy living inspiration, all delivered to your inbox.

Chicken Teriyaki Rice Bowl | Day 7 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

Thanks again for participating in this challenge – I hope you’ve enjoyed it as much as we have.  It’s always nice to have a little kick to jumpstart or reinforce your healthy lifestyle.

Chicken Teriyaki Rice Bowl

Enjoy this easy, healthy, and delicious chicken teriyaki rice bowl for an easy dinner or grab and go lunch.

For the teriyaki sauce:

  • 1/2 cup low sodium soy sauce
  • 1/4 cup raw honey
  • 2 cloves garlic, (minced)
  • 1 tsp fresh ginger, (minced)
  • 1 1/2 tsp apple cider vinegar
  • 1/4 tsp crushed red pepper
  • 1 tsp arrowroot starch
  • 3/4 cup water

For the chicken:

  • 1 tbsp olive oil
  • 2 chicken breasts, (boneless and skinless)
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder

For the broccoli:

  • 1 tbsp olive oil
  • 1 head broccoli, (broken into florets)
  • 1 clove garlic, (minced)

For the rice:

  • 1 cup brown rice
  • 2 cups low sodium chicken broth

Toppings:

  • green onions (sliced)
  • sesame seeds
  1. To make the rice, add the uncooked rice and low sodium chicken broth to a deep pot and bring to a boil. Cover and reduce heat to low. Cook until liquid is absorbed, about 20-25 minutes. Set aside to cool.

  2. Heat a skillet over medium-high heat and add the olive oil.
  3. To make the chicken, heat olive oil in large, oven-safe skillet over high heat. Season chicken with sea salt, ground black pepper, and garlic powder.
  4. Place chicken into the skillet and cook until golden-brown on both sides and cooked through, about 4-6 minutes per side. Slice the chicken into bite-size cubes and set aside. Set aside.
  5. Once hot, add the garlic and cook for 1 minute. Then, add the broccoli and cook, stirring frequently, until the broccoli is almost tender and bright green. Set aside to cool.
  6. In a medium saucepan, combine low sodium soy sauce, raw honey, minced garlic, minced fresh ginger, apple cider vinegar, and crushed red pepper flakes over medium-high heat, stirring frequently.

  7. Dissolve arrowroot starch in water in a separate mixing bowl and then add to the saucepan. Cook for 6-8 minutes, stirring frequently, until thickened.
  8. Add the chicken to the sauce and stir to combine.
  9. To prepare the bowl, add a layer of steamed brown rice at the bottom, then the sautéed broccoli, followed by the chicken in teriyaki sauce, followed by sliced green onions and sesame seeds.
  10. Then, drizzle with the delicious teriyaki sauce over the top and and enjoy.

If you’re prepping this bowl ahead of time, it works great to stack up, starting with the rice on the bottom and the broccoli on the top in a mason jar or meal prep container.

 

Thanks so much for watching and participating in this spring into health lunch challenge. I hope you have enjoyed yourself and been inspired to get on track with healthy eating, starting with a well balanced and delicious lunch to get you though the day. 

This post contains affiliate links for products I use regularly and highly recommend.

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http://www.asweetpeachef.com/entrees/chicken-teriyaki-rice-bowl/feed/ 0 Chicken Teriyaki Rice Bowl Chicken Teriyaki Rice Bowl Chicken Teriyaki Rice Bowl Chicken Teriyaki Rice Bowl Chicken Teriyaki Rice Bowl Chicken Teriyaki Rice Bowl
Chopped Thai Salad with Peanut Dressing http://www.asweetpeachef.com/salads/chopped-thai-salad-with-peanut-dressing/ http://www.asweetpeachef.com/salads/chopped-thai-salad-with-peanut-dressing/#comments Sat, 22 Apr 2017 13:00:00 +0000 http://www.asweetpeachef.com/?p=20944 Welcome to Day 6 of the Spring Into Health Lunch Challenge! Do you ever feel like nothing quite works out the way you wanted? I know I have that happen a lot. The struggle to get the kids ready for school and then you realize you forgot something. Trying to make healthy decisions and then...

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Chopped Thai Salad with Peanut Dressing | Day 6 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

Welcome to Day 6 of the Spring Into Health Lunch Challenge!

Do you ever feel like nothing quite works out the way you wanted?

I know I have that happen a lot.

The struggle to get the kids ready for school and then you realize you forgot something.

Chopped Thai Salad with Peanut Dressing | Day 6 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef Chopped Thai Salad with Peanut Dressing | Day 6 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

Trying to make healthy decisions and then you slip up and “accidentally” eat two bowls of ice cream that were left over from your daughter’s birthday party.

Sometimes, we make decisions that we later regret.

And I’ll let you in on a little secret…

It’s ok.

The trick is not letting it consume you and, instead, moving on to the next decision.

Forgive yourself. Embrace your imperfections.

Just say, “I’ll try again next time.”

Chopped Thai Salad with Peanut Dressing | Day 6 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef Chopped Thai Salad with Peanut Dressing | Day 6 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

Shoot to create a healthy eating lifestyle system that works for you and your family.

Try to make small changes to things you want to improve and forgive yourself when it doesn’t come easy.

It’s ok to try and fail because the next time it WILL be easier.

You are almost through the challenge — it’s already Day 6! Woohoo!

Chopped Thai Salad with Peanut Dressing | Day 6 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

We have a great salad for you today: a Chopped Thai Salad with Peanut Dressing. OMG so yummy.

I’d love for you to head on over to the Take Back Your Health Community and share a pic of one of the lunches you’ve enjoyed this week. We love your healhty lunch photos and they help to inspire others to get started eating healthy.

If you want more help…

If you’re ready for a little bit of extra help with meal plans, delicious recipes and shopping lists to make healthy eating easy…

Then check out the 30 Day Healthy Program. 30 days of awesome, delicious, tasty food and healthy living inspiration all delivered to your inbox.

Chopped Thai Salad with Peanut Dressing

 

Chopped Thai Salad with Peanut Dressing

Enjoy this DELICIOUS Chopped Thai Salad with Peanut Dressing that is full of color, flavor, texture, and yumminess.

For the chopped Thai salad:

  • 2 cups frozen shelled edamame, (thawed)
  • 4 cups kale, (thinly sliced)
  • 2 large carrots, (shredded)
  • 1 red bell pepper, (thinly sliced)
  • 1 yellow bell pepper, (thinly sliced)
  • 1/4 small red cabbage, (sliced)
  • 1/3 cup cilantro leaves, (chopped)
  • 2 green onions, (sliced)
  • 1/2 cucumber, (peeled and sliced)

For the dressing:

  • 1/3 cup olive oil
  • 2 cloves garlic, (peeled)
  • 3 tbsp low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp raw honey*
  • 1/2 tbsp sesame oil
  • 1 tsp fresh ginger
  • 1/3 cup peanut butter
  • 2 tbsp fresh lime juice
  • 1/4 tsp crushed red pepper flakes

Topping: chopped peanuts

    1. To make the peanut dressing, in a blender, combine olive oil, garlic cloves, low sodium soy sauce, rice vinegar, raw honey, sesame oil, fresh ginger, peanut butter, freshly lime juice, and crushed red pepper flakes. Puree until very smooth. Set aside.
    2. To assemble the salad, in a large mixing bowl, combine the tiny sliced kale, thawed shelled edamame, shredded carrots, sliced red bell pepper, sliced yellow bell pepper, sliced red cabbage, chopped cilantro, sliced green onions, and sliced cucumber.

    3. To serve, drizzle with the peanut dressing and chopped peanuts and enjoy.

    * To make this salad vegan, replace the raw honey with pure maple syrup.

     

    If you’re prepping this ahead and want it to be as fresh as possible, don’t add the dressing until you’re ready to toss. This also goes great in a mason jar stacked in layers.

     

    Come join our Spring Into Health Lunch Challenge now so you can get in on all this tasty, healthy lunch goodness that’s going on right now!

    This post contains affiliate links for products I use regularly and highly recommend.

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    http://www.asweetpeachef.com/salads/chopped-thai-salad-with-peanut-dressing/feed/ 2 Chopped Thai Salad with Peanut Dressing &bull; A Sweet Pea Chef Enjoy this DELICIOUS Chopped Thai Salad with Peanut Dressing that is full of color, flavor, texture, and yumminess. 30 Minute Meals,Clean,Comfort Food,Gluten-Free,Healthy Recipes,Low Carb,Meal Planning,Salad Dressings,spring,Vegan,Vegetable,Vegetarian,Video,Weeknight Dinners,chopped thai salad peanut dressing Chopped Thai Salad with Peanut Dressing Chopped Thai Salad with Peanut Dressing Chopped Thai Salad with Peanut Dressing Chopped Thai Salad with Peanut Dressing Chopped Thai Salad with Peanut Dressing Chopped Thai Salad with Peanut Dressing
    Springtime Cobb Salad with Raspberry Vinaigrette http://www.asweetpeachef.com/salads/cobb-salad-with-raspberry-vinaigrette/ http://www.asweetpeachef.com/salads/cobb-salad-with-raspberry-vinaigrette/#comments Fri, 21 Apr 2017 13:00:45 +0000 http://www.asweetpeachef.com/?p=20831 Welcome to Day 5 of the Spring Into Health Lunch Challenge! One of the great things about a challenge is it helps us stack good decisions on top of themselves and starts building our inner confidence. You start to realize that you can have the power to make these choices. And that they are actually easier than you thought...

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    Springtime Cobb Salad with Raspberry Vinaigrette | Day 5 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

    Welcome to Day 5 of the Spring Into Health Lunch Challenge!

    One of the great things about a challenge is it helps us stack good decisions on top of themselves and starts building our inner confidence.

    You start to realize that you can have the power to make these choices.

    Springtime Cobb Salad with Raspberry Vinaigrette | Day 5 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

    And that they are actually easier than you thought they would be. 

    It just takes a small step and then another small step and, then, pretty soon you’ve made it!

    Is there something you’ve always wanted to accomplish but have been too afraid to go for it?

    Today is the day to bust through those walls.

    Springtime Cobb Salad with Raspberry Vinaigrette | Day 5 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef Springtime Cobb Salad with Raspberry Vinaigrette | Day 5 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

    Take a step towards one of your goals.  I know you can do it!

    …just like I know you’re gonna love our lunch today.

    We have a great salad to take on Day 5 of the challenge: a Springtime Cobb with Raspberry Vinaigrette.  Nom.

    Before you go to prep your lunch though, I’d LOVE for you to head on over to the Take Back Your Health Community and share a goal you have that you’ve been afraid to get started on.

    Springtime Cobb Salad with Raspberry Vinaigrette | Day 5 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

    I’ll go first. I’ve been afraid to dive back into my gym routine after getting allergy-induced asthma.  Bleh.  

    Anytime I get sick or have to miss for a little bit, it is just so hard to get back on track and usually takes me a few weeks to finally get in a good rhythm again.

    But, today I was back in the gym and it felt great :).

    See?  Baby steps.

    Now, it’s your turn.

    Springtime Cobb Salad with Raspberry Vinaigrette | Day 5 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

    Thanks so much for participating in this challenge – you’re doing great!

    If you haven’t yet joined the challenge, come check it out for free by signing up here.

    Springtime Cobb Salad with Raspberry Vinaigrette

     

    See ya tomorrow!

    Springtime Cobb Salad with Raspberry Vinaigrette

    We’re on Day 5 of our free Spring Into Health Lunch Challenge and we’re enjoying a special Springtime Cobb Salad with Raspberry Vinaigrette that is one of my favorite cobbs ever and PERFECT for Spring.

    For the cobb:

    • 1 chicken breast, (boneless and skinless)
    • 1/2 tsp sea salt
    • 1/4 tsp garlic powder
    • 1/4 tsp ground black pepper
    • 1/2 lb thick asparagus, (thinly sliced with a vegetable peeler)
    • 4 eggs
    • 4 cups baby spring lettuce mix
    • 1 cup grape tomatoes, (halved)
    • 4 small radishes, (thinly sliced)
    • 1 avocado, (diced)
    • 1/2 14.5 oz can artichoke hearts (, canned in water, sliced in half)

    For the dressing:

    • 2 cups fresh raspberries
    • 1/4 cup olive oil
    • 1/4 cup red wine vinegar
    • 1 tbsp raw honey
    • 1/2 tsp sea salt
    • 1/4 tsp ground black pepper
    • 2 tbsp water
    1. Season the chicken with sea salt, pepper, and garlic powder.
    2. Heat olive oil in a skillet over medium-high heat.
    3. Add the seasoned chicken and cook 4-6 minutes on both sides until well browned and cooked through. Remove from skillet and dice into small, bite-size pieces.

    4. Slice the root end off the asparagus. Holding the tip of an asparagus spear, carefully slice into thin ribbons using a vegetable peeler. Repeat with remaining asparagus spears. Set aside.
    5. To make the raspberry vinaigrette, in a blender, combine fresh raspberries, olive oil, red wine vinegar, raw honey, sea salt, ground black pepper, and water. Puree until very smooth.
    6. To assemble the salad, in a large mixing bowl, combine the baby spring lettuce mix, followed by the diced chicken, asparagus ribbons, halved grape tomatoes, diced avocado, thinly sliced radishes, and hard boiled eggs, and halved artichoke hearts.
    7. To serve, drizzle with the raspberry vinaigrette and enjoy.

    If you’re prepping this salad ahead of time, make sure to stack it using a quart sized mason jar, starting with the vinaigrette at the bottom, followed by the harder vegetables like the tomatoes and asparagus, keeping the more delicate greens and cheese for the top. Or you could toss it all together without the salad dressing and then drizzle it over when you’re ready to enjoy.

     

    There’s still time to sign up so come join our free 7 day spring into health lunch challenge so you can get in on all this tasty, healthy lunch goodness that’s going on right now!

    This post contains affiliate links for products I use regularly and highly recommend.

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    http://www.asweetpeachef.com/salads/cobb-salad-with-raspberry-vinaigrette/feed/ 3 Springtime Cobb Salad with Raspberry Vinaigrette &bull; A Sweet Pea Chef This Springtime Cobb Salad with Raspberry Vinaigrette is one of my favorite cobb salads ever and is PERFECT for Spring. 30 Minute Meals,Clean,Comfort Food,Gluten-Free,Healthy Recipes,Meal Planning,Salad Dressings,spring,Vegetable,Video,Cobb Salad with Raspberry Vinaigrette Springtime Cobb Salad with Raspberry Vinaigrette Springtime Cobb Salad with Raspberry Vinaigrette Springtime Cobb Salad with Raspberry Vinaigrette Springtime Cobb Salad with Raspberry Vinaigrette Springtime Cobb Salad with Raspberry Vinaigrette Springtime Cobb Salad with Raspberry Vinaigrette
    Turkey Taco Lunch Bowl http://www.asweetpeachef.com/entrees/turkey-taco-lunch-bowl/ http://www.asweetpeachef.com/entrees/turkey-taco-lunch-bowl/#respond Thu, 20 Apr 2017 13:00:15 +0000 http://www.asweetpeachef.com/?p=20907 Today is Day 4 of the Spring Into Health Lunch Challenge! I can’t believe we’re already half way through our 7 day journey.   How is everything going? Have you noticed a change in energy? Are you feeling a sense of accomplishment? Loving these fresh, new lunches? Eating healthy — especially a good for you...

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    Turkey Taco Lunch Bowl | Day 4 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

    Today is Day 4 of the Spring Into Health Lunch Challenge!

    I can’t believe we’re already half way through our 7 day journey.  

    How is everything going?

    Have you noticed a change in energy?

    Are you feeling a sense of accomplishment?

    Loving these fresh, new lunches?

    Turkey Taco Lunch Bowl | Day 4 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea ChefTurkey Taco Lunch Bowl | Day 4 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

    Eating healthy — especially a good for you lunch — that happens to taste great in the middle of your day can do wonders for your energy level and self confidence.

    It always helps in the middle of the day to have a little pick-me-up and, knowing your choice is a good one, is a great feeling.

    I love how stacking good choices on top of each other builds that confidence and momentum.

    And if you’re struggling with still making the leap, then today is the day to hop on as we have a great Turkey Taco Lunch Bowl for you to enjoy!

    Turkey Taco Lunch Bowl | Day 4 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

    Make today another good choice with a well-balanced lunch and I know you’ll feel great for the second half of your day.

    Yesterday, we enjoyed an easy and flavorful Chicken & Hummus Greek Wrap.  Head on over to the Take Back Your Health Community and share how yesterday went.

    If you haven’t signed up for the free challenge yet, make sure to do so here.

    Turkey Taco Lunch Bowl | Day 4 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

    If you’d like to learn more about our tasty free challenge, click here.

    Here’s to 7 days of delicious & nutritious lunches.

    Turkey Taco Lunch Bowl

     

    See ya tomorrow!

    – Lacey

    Turkey Taco Lunch Bowl

    Enjoy this hearty and healthy Turkey Taco Lunch Bowl for Day 4 of our free lunch challenge.

    For the rice:

    • 1 cup brown rice, (uncooked)
    • 2 cups low-sodium chicken broth

    For the taco meat:

    • 1 tbsp olive oil
    • 1/2 yellow onion, (diced)
    • 1/2 lb lean ground turkey
    • 1/2 tsp sea salt
    • 1/4 tsp ground black pepper
    • 2 cloves garlic, (minced)
    • 1 1/2 tbsp tomato paste
    • 1/2 tsp ground cumin
    • 1/4 tsp chili powder
    • 1/2 tsp dried oregano

    For the bowl:

    • 1/2 15 oz can (no sodium added) black beans, (drained and rinsed)
    • 1/2 15 oz can olives, (sliced)
    • 1/3 bunch cilantro, (chopped)
    • 1/2 cup grape tomatoes, (sliced in half)
    • 1/3 cup cheddar cheese, (shredded)
    • 1 avocado, (sliced)
    • dollop greek yogurt
    1. To make the rice, combine the uncooked brown rice with low sodium chicken broth in a deep pot. Bring this to a rolling boil over high heat, then reduce the heat to low and cook, covered, for an additional 20-25 minutes, until all the liquid is absorbed.

    2. To make the taco meat, heat the olive oil over medium-high heat in a large skillet and add the diced yellow onion and garlic. Cook until the onion starts to sweat and become tender, about 4-6 minutes.
    3. Add the ground turkey breast and break into smaller crumbles.
    4. Season the meat with tomato paste, ground cumin, sea salt, black pepper, chili powder, and dried oregano and then stir to mix well.
    5. Cook until the meat is well-browned and cooked through, about 6-8 minutes.
    6. To assemble the turkey taco bowl, start with the cooked rice, then the seasoned turkey mixture, followed by the rinsed and drained black beans, cilantro, sliced black olives, sliced grape tomatoes, avocado, and then top it off with a little shredded cheddar cheese and a dollop of plain greek yogurt.

    If you’re prepping this bowl ahead of time, it works great stacked up in a mason jar, starting with the beans and meat at the bottom and then the greens and cheese at the top.  Wait until you’re ready to enjoy to add the greek yogurt and avocado for the freshest flavors.

     

    Make sure to go sign up for our 7 day spring into health lunch challenge so you can get in on all this tasty, healthy lunch goodness that’s going on right now!

    This post contains affiliate links for products I use regularly and highly recommend.

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    http://www.asweetpeachef.com/entrees/turkey-taco-lunch-bowl/feed/ 0 Turkey Taco Lunch Bowl &bull; A Sweet Pea Chef Enjoy this hearty and healthy Turkey Taco Lunch Bowl as a filling lunch to get you through the day - works great for meal prepping, too! 30 Minute Meals,Clean,Comfort Food,Gluten-Free,Healthy Recipes,Kid-Friendly,Low Carb,Meal Planning,Mexican,spring,Vegetable,Video,Weeknight Dinners,Turkey Taco Lunch Bowl Turkey Taco Lunch Bowl Turkey Taco Lunch Bowl Turkey Taco Lunch Bowl Turkey Taco Lunch Bowl Turkey Taco Lunch Bowl
    Strawberry Fields Salad with Chia Seed Vinaigrette http://www.asweetpeachef.com/salads/strawberry-fields-salad-with-chia-seed-vinaigrette/ http://www.asweetpeachef.com/salads/strawberry-fields-salad-with-chia-seed-vinaigrette/#comments Wed, 19 Apr 2017 13:00:14 +0000 http://www.asweetpeachef.com/?p=20876 Today is Day 3 of the Spring Into Health Lunch Challenge.  Woot! If you’re just joining us, we’ve already enjoyed a Spring Grains + Greens Salad and a Chicken & Hummus Greek Wrap, two amazing lunches that make eating healthy easy, if you ask me! Just like with this challenge, I like to look at...

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    Strawberry Fields Salad with Chia Seed Vinaigrette | Day 3 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

    Today is Day 3 of the Spring Into Health Lunch Challenge.  Woot!

    If you’re just joining us, we’ve already enjoyed a Spring Grains + Greens Salad and a Chicken & Hummus Greek Wrap, two amazing lunches that make eating healthy easy, if you ask me!

    Just like with this challenge, I like to look at eating healthy as being part of a journey.

    My healthy eating journey has had starts and stops.

    Strawberry Fields Salad with Chia Seed Vinaigrette | Day 3 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef Strawberry Fields Salad with Chia Seed Vinaigrette | Day 3 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

    It has had moments where I wanted to quit and even moments where I did for a little bit.

    I’ve had moments where I hate how I look, think, or feel.

    It took months of figuring out how to make changes for what my body needed, to learn what balance I could create to be happy and healthy.

    Strawberry Fields Salad with Chia Seed Vinaigrette | Day 3 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef Strawberry Fields Salad with Chia Seed Vinaigrette | Day 3 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

    I have tried counting calories and restricting as well as clean eating.

    It took real effort, determination, and strength.

    And the result has been so worth it!

    Once you start making these positive changes, it becomes a little easier, moment by moment.

    Strawberry Fields Salad with Chia Seed Vinaigrette | Day 3 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

    And, when you make bad choice, don’t beat yourself up.

    Instead focus on the positive choices you have made. You’ll find positivity goes a long way to rebounding faster.

    DAY 3: Strawberry Fields Salad with Chia Seed Vinaigrette

     

    It’s all part of the journey.

    Come join our lunch challenge journey by clicking here.

    Strawberry Fields Salad with Chia Seed Vinaigrette

    Enjoying Day 3 of our free healthy Spring lunch challenge with this delicious Strawberry Fields Salad with Chia Seed Vinaigrette.

    For the salad:

    • 2 cups fresh strawberries, (sliced)
    • 2 cups baby spring lettuce mix
    • 2 tbsp rolled oats, (uncooked)
    • 1/4 cup unsweetened coconut flakes
    • 1/2 cup raw pecans
    • 3 tbsp goat cheese, (crumbled)

    For the chia seed vinaigrette:

    • 1/4 cup olive oil
    • 3 tbsp red wine vinegar
    • 1 tbsp raw honey
    • 2 tsp black chia seeds
    1. To make the chia seed vinaigrette, in a medium mixing bowl, combine olive oil, red wine vinegar, raw honey, and black chia seeds. Stir well and then set aside.
    2. To toast the oats, preheat your oven to 300 degrees F. Line a rimmed baking sheet with aluminum foil or parchment paper and add the oats. Place in the oven and toast, stirring occasionally, for 15 minutes or until they are golden brown. Set aside and allow to cool.

    3. To toast the pecans, increase the heat in your oven to 325 degrees F. Place the roughly chopped raw pecans on a baking sheet lined with tin foil or parchment paper and toast them just until they become aromatic, about 8-10 minutes. You have to watch them carefully as they are easily burned. Remove from oven and allow to cool, then chop into small pieces.

    4. To toast the coconut flakes, add the unsweetened coconut flakes to a baking sheet lined with tin foil or parchment paper and place into the 325 degree oven for 2-3 minutes until lightly golden. Toss frequently and watch carefully. Remove from the oven and set aside to cool.
    5. To assemble the salad, in a large mixing bowl, combine the baby spring lettuce mix, sliced strawberries, toasted oats, toasted pecans, crumbled goat cheese, and toasted coconut flakes
    6. To serve, drizzle with the chia seed vinaigrette, toss, and top with a little more toasted coconut and enjoy.

    If you’re prepping this salad ahead, make sure to keep the dressing in a separate container and then toss right when you’re ready to enjoy.

     

    Make sure to go sign up for our 7 day spring into health lunch challenge so you can get in on all this tasty, healthy lunch goodness that’s going on right now!

    This post contains affiliate links for products I use regularly and highly recommend.

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    http://www.asweetpeachef.com/salads/strawberry-fields-salad-with-chia-seed-vinaigrette/feed/ 1 Strawberry Fields Salad with Chia Seed Vinaigrette &bull; A Sweet Pea Chef Enjoying Day 3 of our free lunch healthy Spring challenge with this delicious Strawberry Fields Salad with Chia Seed Vinaigrette. 30 Minute Meals,Clean,Comfort Food,Gluten-Free,Healthy Recipes,Kid-Friendly,Meal Planning,Salad Dressings,spring,Vegetable,Vegetarian,Video,Strawberry Fields Salad with Chia Seed Vinaigrette Strawberry Fields Salad with Chia Seed Vinaigrette Strawberry Fields Salad with Chia Seed Vinaigrette Strawberry Fields Salad with Chia Seed Vinaigrette Strawberry Fields Salad with Chia Seed Vinaigrette Strawberry Fields Salad with Chia Seed Vinaigrette Strawberry Fields Salad with Chia Seed Vinaigrette
    Chicken & Hummus Greek Wrap http://www.asweetpeachef.com/entrees/chicken-hummus-greek-wrap/ http://www.asweetpeachef.com/entrees/chicken-hummus-greek-wrap/#comments Tue, 18 Apr 2017 13:00:17 +0000 http://www.asweetpeachef.com/?p=20853 Welcome to Day 2 of our free Spring Into Health Lunch Challenge.  If you’re just joining us, you can get all the challenge details here and you can go sign up right here. Yesterday, we enjoyed a yummy Spring Grains + Greens Salad that I’m still dreaming about and I hope you enjoyed it as well.  Loved all those...

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    Chicken & Hummus Greek Wrap | Day 2 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

    Welcome to Day 2 of our free Spring Into Health Lunch Challenge.  If you’re just joining us, you can get all the challenge details here and you can go sign up right here.

    Yesterday, we enjoyed a yummy Spring Grains + Greens Salad that I’m still dreaming about and I hope you enjoyed it as well.  Loved all those greens mixed with the quinoa.  Nom!

    Today, we change it up a bit from a salad and make our ourselves a yummy, filling, and oh-so-flavorful Chicken & Hummus Greek Wrap.

    Oh, yes.

    Chicken & Hummus Greek Wrap | Day 2 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea ChefChicken & Hummus Greek Wrap | Day 2 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

    For this lunch challenge, not only are we enjoying a healthy lunch each day this week, but we are also joining together on this journey with others making the same healthy eating changes in their lives.

    We’ve all had struggles with food, fitness, or energy and the great thing is NOW we are going to do something about it and we have a place to share and encourage each other every day along the way.

    I’m so glad you’re here to join us.

    Chicken & Hummus Greek Wrap | Day 2 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

    If you haven’t yet joined, you can do so by clicking here.  <—- You know you want to!

    Once you join, you’ll receive all sorts of goodies, including:

    • lunch challenge guide
    • tips for meal prep and healthy eating
    • daily motivation and supportive emails
    • access to the challenge community
    • grocery list
    • meal plan

    See?  All sorts of goodies.  And all for free. Hooray!

    Chicken & Hummus Greek Wrap | Day 2 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

    BTW this greek wrap is super uber yummy.  It’s shocking to me how just a few simple ingredients can create such intense flavors and textures all wrapped up in a neat, handheld wrap.

    And you know I’ve been all about wraps lately, too.

    DAY 2: Chicken & Hummus Greek Wrap

     

    I use a spinach wrap from Whole Foods, but you can use any whole wheat tortilla (with minimal ingredients) or a flatbread wrap – just try to get a wrap that uses the least amount of ingredients as possible and avoids refined flours, sugars, and unnecessary processed foods.

    See you tomorrow for Day 3!

    Chicken & Hummus Greek Wrap

    Day 2 of our free Spring Into Health Lunch Challenge is here with this easy Chicken & Hummus Greek Wrap!

    • 2 boneless skinless chicken breasts
    • 1/2 tsp sea salt
    • 1/4 tsp garlic powder
    • 1/4 tsp ground black pepper
    • 1 tbsp plus 1/2 tbsp. olive oil, (divided)
    • 1/2 tbsp red wine vinegar
    • 4 10-inch burrito size spinach wraps (or whole wheat wraps)
    • 3/4 cup hummus
    • 3 cups baby spring mix lettuce
    • 2 cups grape tomatoes, (halved)
    • 1 medium cucumber, (peeled and diced)
    • 1/2 cup feta cheese, (crumbled)
    1. Season the chicken with sea salt, pepper, and garlic powder.
    2. Heat olive oil in a skillet over medium-high heat.
    3. Add the seasoned chicken and cook 4-6 minutes on both sides until well browned and cooked through. Remove from heat and dice into small, bite-size pieces.
    4. In a mixing bowl, combine the cucumber, tomatoes, red wine vinegar, and 1/2 tbsp. olive oil. Set aside.
    5. To assemble the wrap, lay the spinach tortilla on a flat, clean surface.
    6. Gently spread 1/3 cup hummus around the tortilla, leaving approx. 1/2 inch around the edge all around.
    7. Add 1 cup of the lettuce lettuce in a line in the center of the wrap, followed by 1 cup of the cucumber-tomato mixture, 1/2 cup of the cubed chicken, and 1/4 cup of the crumbled feta.
    8. Carefully roll the wrap/tortilla up like a burrito, taking care to make it as tight as possible and to fold in the ends.

    9. Slice the wrap in half and enjoy.

    If you wanted to prep this ahead for a grab and go lunch, I recommend not adding the lettuce until you’re ready to eat so it stays as fresh as possible.

     

    Make sure to go sign up for our 7 day spring into health lunch challenge so you can get in on all this tasty, healthy lunch goodness that’s going on right now!

    This post contains affiliate links for products I use regularly and highly recommend.

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    http://www.asweetpeachef.com/entrees/chicken-hummus-greek-wrap/feed/ 2 Chicken & Hummus Greek Wrap &bull; A Sweet Pea Chef Day 2 of our free Spring Into Health Lunch Challenge is here with this easy Chicken & Hummus Greek Wrap! 30 Minute Meals,Clean,Healthy Recipes,Meal Planning,Sandwiches,spring,Vegetable,Video,Chicken Hummus Greek Wrap Chicken & Hummus Greek Wrap Chicken & Hummus Greek Wrap Chicken & Hummus Greek Wrap Chicken & Hummus Greek Wrap Chicken & Hummus Greek Wrap
    Spring Grains + Greens Salad with Honey Lemon Vinaigrette http://www.asweetpeachef.com/salads/spring-grains-greens-salad-with-honey-lemon-vinaigrette/ http://www.asweetpeachef.com/salads/spring-grains-greens-salad-with-honey-lemon-vinaigrette/#comments Mon, 17 Apr 2017 13:00:58 +0000 http://www.asweetpeachef.com/?p=20833 Yay!  It’s Day 1 of our free Spring Into Health Lunch Challenge! I’m so excited to start our lunch challenge and for Spring to be in full swing. When we’ve held our free breakfast challenges in the past, so many of you have asked for us to create a lunch challenge as well.  We thought...

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    Spring Grains + Greens Salad with Honey Lemon Vinaigrette | Day 1 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

    Yay!  It’s Day 1 of our free Spring Into Health Lunch Challenge!

    I’m so excited to start our lunch challenge and for Spring to be in full swing.

    When we’ve held our free breakfast challenges in the past, so many of you have asked for us to create a lunch challenge as well.  We thought it was a great idea and couldn’t wait to get started planning.

    Spring Grains + Greens Salad with Honey Lemon Vinaigrette | Day 1 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef Spring Grains + Greens Salad with Honey Lemon Vinaigrette | Day 1 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

    So we went to work and started testing lots of creative, fun, and easy lunch recipes.  BTW just gotta say I love my job so very much!  It’s amazing to be a part of helping others get and stay healthy and happy.

    The idea behind this lunch challenge is to get you excited for healthy lunches, eating more vegetables and healthy, nutritious foods, and to help you kickstart your springtime healthy eating.

    Because summer is right around the corner now and there’s no better time than now to take back your health.

    And what better way to accomplish all those great things than with this lovely Spring Grains + Greens Salad with Honey Lemon Vinaigrette?  I mean we have SO much goodness going on in this salad, guys.

    Spring Grains + Greens Salad with Honey Lemon Vinaigrette | Day 1 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef Spring Grains + Greens Salad with Honey Lemon Vinaigrette | Day 1 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

    The combination of flavors, textures, and colors makes this one of my favorite new salads — plus it’s jam-packed with fiber, protein, and lots of healthy vitamins and minerals.

    Not to mention it tastes like springtime.  Which….is like the whole point!

    I really like combining the quinoa with the greens in this salad because it gives a lot of great texture and depth, but also boosts the protein and fiber content quite nicely.  Just like I did with my quinoa lentil salad right here.

    Spring Grains + Greens Salad with Honey Lemon Vinaigrette | Day 1 of our free Spring Into Health Lunch Challenge is here! | A Sweet Pea Chef

    If you haven’t yet signed up for the free lunch challenge, we’d love to have you join.  It’s totally free and lots of fun.  We’ll be enjoying a delicious, brand new spring recipe for lunch each day.

    One day at a time, enjoying all the freshness and vibrance that makes spring a wonderful time of year to be healthy.

    To join the challenge and get your free challenge guide, meal plan, and grocery list, click here!

    Day 1:Spring Grains + Greens Salad with Honey Lemon Vinaigrette

     

    For those of you who have already joined the challenge, congrats on making it through Day 1 and get ready for Day 2!

    Spring Grains + Greens Salad with Honey Lemon Vinaigrette

    It’s Day 1 of our free Spring Into Health Lunch Challenge and we’re kicking it off with a bang with this Spring Grains + Greens Salad with Honey Lemon Vinaigrette!

    For the salad:

    • 1 cup quinoa, (uncooked)
    • 2 cups low sodium vegetable or chicken broth ((use vegetable broth to keep vegetarian))
    • 1/4 bunch of asparagus, (thick (to shave into ribbons))
    • 1 cup fresh snap peas, (sliced in half diagonally)
    • 4 small radishes, (thinly sliced)
    • 1 medium zucchini
    • 3 cups baby spring lettuce mix
    • 3 oz goat cheese, (crumbled)
    • 3 tbsp sliced almonds
    • 1/2 cup blackberries

    For the dressing:

    • 3 tbsp freshly squeezed lemon juice
    • 1/2 tsp lemon zest
    • 3 tbsp rice vinegar
    • 1 tbsp olive oil
    • 2 tbsp raw honey
    • 1/4 tsp sea salt
    • 1/8 tsp pepper
    1. Make the quinoa by combining quinoa with broth in a medium sauce pan. Heat over medium-high heat until simmering. Simmer for 20-25 minutes, covered, until quinoa has absorbed the liquid. Remove from heat and allow to cool.

    2. Slice the root end off the asparagus. The thicker the better when you’re shaving asparagus. Holding the tip of an asparagus spear, carefully slice into thin ribbons using a vegetable peeler. Repeat with remaining asparagus spears. Set aside.
    3. Repeat the same steps with the zucchini after removing both ends. Set aside.
    4. To assemble the salad, in a large mixing bowl, combine the mixed baby greens spring mix, the asparagus ribbons, the zucchini ribbons, thinly sliced radishes, cooked quinoa, sliced almonds, fresh blackberries, raw snap peas, and crumbled goat cheese.
    5. To make the honey lemon vinaigrette, in a medium mixing bowl, combine freshly squeezed lemon juice, rice vinegar, olive oil, lemon zest, raw honey, sea salt, ground black pepper and mix together well. Set aside.
    6. To serve, drizzle with the honey lemon vinaigrette and top with a few more sliced almonds.

    If you wanted to make this salad ahead of time, you can stack it up in a mason jar with the salad dressing at the bottom and the most delicate greens at the top or pack the salad dressing separately to add when you’re ready to enjoy.

    Make sure to go sign up for our 7 day spring into health lunch challenge so you can get in on all this tasty, healthy lunch goodness that’s going on right now!

    This post contains affiliate links for products I use regularly and highly recommend.

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    http://www.asweetpeachef.com/salads/spring-grains-greens-salad-with-honey-lemon-vinaigrette/feed/ 2 Spring Grains + Greens Salad with Honey Lemon Vinaigrette &bull; A Sweet Pea Chef It's Day 1 of our lunch challenge and we're enjoying this Spring Grains + Greens Salad with Honey Lemon Vinaigrette to kick it off! 30 Minute Meals,Clean,Gluten-Free,Healthy Recipes,Low Carb,Meal Planning,Salad Dressings,spring,Vegetable,Vegetarian,Video,Spring Grains and Greens Salad with Honey Lemon Vinaigrette Spring Grains + Greens Salad with Honey Lemon Vinaigrette Spring Grains + Greens Salad with Honey Lemon Vinaigrette Spring Grains + Greens Salad with Honey Lemon Vinaigrette Spring Grains + Greens Salad with Honey Lemon Vinaigrette Spring Grains + Greens Salad with Honey Lemon Vinaigrette Spring Grains + Greens Salad with Honey Lemon Vinaigrette
    Spring Into Health Lunch Challenge http://www.asweetpeachef.com/clean-eating/spring-into-health-lunch-challenge/ http://www.asweetpeachef.com/clean-eating/spring-into-health-lunch-challenge/#comments Thu, 13 Apr 2017 13:00:03 +0000 http://www.asweetpeachef.com/?p=20809 Guys, the dates are set for our very first Spring Into Health Lunch Challenge!!⠀ ⠀ We’re going to kick off our 7 days of clean, healthy, and DELICIOUS lunches starting Monday April 17th and we’d love to have you join us. ⠀ After holding the free Breakfast Challenge in October last year and then again...

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    Spring Into Health Lunch Challenge | Join our free 7 day lunch challenge! | A Sweet Pea Chef

    Guys, the dates are set for our very first Spring Into Health Lunch Challenge!!⠀

    We’re going to kick off our 7 days of clean, healthy, and DELICIOUS lunches starting Monday April 17th and we’d love to have you join us. ⠀

    After holding the free Breakfast Challenge in October last year and then again this past January, so many of you were asking for a healthy lunch challenge and we thought it was a great idea.

    This lunch challenge is an opportunity to jumpstart your healthy eating lifestyle and to get some amazingly fresh, healthy, and satisfying lunch recipes along the way.

    Spring Into Health Lunch Challenge | Join our free 7 day lunch challenge! | A Sweet Pea Chef

    On the menu will be fresh salads using seasonal Spring ingredients, wraps, and lunch bowls.  Every recipe can either be enjoyed right away or prepped ahead for a grab and go lunch.

    It all starts next Monday, April 17th and we couldn’t be more excited for it to start.

    But first, we need you to register so you can receive your lunch plan kits + grocery list.  All you have to do to is click here to sign up (for FREE!).⠀

    Spring Into Health Lunch Challenge


    We’ve got some amazing lunches planned for you and can’t wait to share!

    Make sure to register here –> http://www.asweetpeachef.com/lunch-challenge

    See you soon!

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    http://www.asweetpeachef.com/clean-eating/spring-into-health-lunch-challenge/feed/ 5 Spring Into Health Lunch Challenge &bull; A Sweet Pea Chef Come join our free Spring Into Health Lunch Challenge to enjoy 7 days of delicious, healthy, and satisfying lunches! 30 Minute Meals,Clean,Gluten-Free,Healthy Recipes,Meal Planning,Salad Dressings,spring,Vegetable,Spring Into Health Lunch Challenge Spring Into Health Lunch Challenge Spring Into Health Lunch Challenge
    Spinach, Egg White & Zucchini Lunch Wraps http://www.asweetpeachef.com/entrees/spinach-egg-white-zucchini-wraps/ http://www.asweetpeachef.com/entrees/spinach-egg-white-zucchini-wraps/#comments Tue, 11 Apr 2017 13:00:04 +0000 http://www.asweetpeachef.com/?p=20713 For most of the day, I think about what I’m going to do for dinner. Breakfasts are easy – I just blend a protein shake for Dustin and me.  While I may spend a moment or two figuring out which one I want to make, I know it’s most likely gonna be a protein shake....

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    Spinach, Egg White & Zucchini Wraps | An easy, high protein lunch that's ready in 15 minutes! | A Sweet Pea Chef #ad

    For most of the day, I think about what I’m going to do for dinner.

    Breakfasts are easy – I just blend a protein shake for Dustin and me.  While I may spend a moment or two figuring out which one I want to make, I know it’s most likely gonna be a protein shake.

    Then, my thoughts go to dinner…

    Spinach, Egg White & Zucchini Wraps | An easy, high protein lunch that's ready in 15 minutes! | A Sweet Pea Chef #ad Spinach, Egg White & Zucchini Wraps | An easy, high protein lunch that's ready in 15 minutes! | A Sweet Pea Chef #ad

    What do we have in the fridge?

    When do the girls need to be at soccer practice?

    Do we have any left-overs?

    Will I feel like making dinner?

    Dinner…mmm…food…

    This is pretty much how it goes in my head on most days.

    Spinach, Egg White & Zucchini Wraps | An easy, high protein lunch that's ready in 15 minutes! | A Sweet Pea Chef #ad Spinach, Egg White & Zucchini Wraps | An easy, high protein lunch that's ready in 15 minutes! | A Sweet Pea Chef #ad Spinach, Egg White & Zucchini Wraps | An easy, high protein lunch that's ready in 15 minutes! | A Sweet Pea Chef #ad

    Lunch, for whatever reason, seems to get left out with a lot of the planning.  I plan out the kids’ lunches since we pack them every night before school, but I rarely plan out lunches.

    Fortunately, Dustin and I most often work from home so we can just grab food from the fridge when it’s lunch time.

    This often winds up being left-overs, a sandwich, little odds and ends from the fridge, or going out to lunch.

    BUT.

    The other day, I happened to have a few wraps left from testing recipes for our upcoming Spring Into Health Lunch Challenge and wanted to try something new.

    Spinach, Egg White & Zucchini Wraps | An easy, high protein lunch that's ready in 15 minutes! | A Sweet Pea Chef #ad Spinach, Egg White & Zucchini Wraps | An easy, high protein lunch that's ready in 15 minutes! | A Sweet Pea Chef #ad

    I’ve been in LOVE with wraps lately – they’re so easy to throw together and — I’m not quite sure how or why — but every single wrap recipe I’ve put together tastes amazing.

    So I decided to make a healthy lunch wrap using egg whites, spinach, hummus, tomatoes, and zucchini.

    And it was fabulous.  Filling, high protein, lean, and full of flavor.

    I love adding egg whites to my food to increase the protein in my meals without adding fat.

    BONUS: From start to finish, these wraps took just 15 minutes to make and were super yummy.

    They’ll definitely be in my “easy lunch” rotation, especially since they just used ingredients I often have in my fridge already.

    Spinach, Egg White & Zucchini Wraps | An easy, high protein lunch that's ready in 15 minutes! | A Sweet Pea Chef #ad

    A question I get asked a lot is, “What are some healthy high protein options and what brands do you use?” I recommend using AllWhites 100% liquid egg whites as a high protein option to add to your food.  They’re a great non-meat option as well and are fully pasteurized so you could add them to smoothies, salad dressings without any fear or you can cook ’em up and add them to your favorite wraps for a protein boost like I did in these wraps.

    Plus AllWhites Egg Whites has been gracious enough to sponsor a giveaway for a free Calphalon Omelet Pan with Lid for you guys.  I’m a big fan of Calphalon and happen to own two of this pan myself.  All you have to do is enter your name and email address below to enter.  Good luck!!

     

    Spinach, Egg White & Zucchini Lunch Wraps

    An easy, healthy, high protein lunch that’s ready in just 15 minutes!

    • 1 medium zucchini
    • 3/4 cup AllWhites 100% liquid egg whites*
    • 1/4 tsp sea salt
    • 1/8 tsp ground black pepper
    • 1 tbsp olive oil
    • 1/2 cup grape tomatoes (halved)
    • 1/4 small red onion (thinly sliced)
    • 1/2 cup spinach (or mixed greens) (raw)
    • 2 flatbread wraps or burrito-sized clean tortillas**
    • 2 tbsp hummus (homemade or store-bought)
    1. Heat olive oil in a skillet over medium-high heat.
    2. Remove the ends from the zucchini and slice length wise into 1/4-inch thick strips. Sprinkle with salt and pepper.
    3. Place sliced zucchini into oil and let cook for 2-3 minutes per side, until mostly cooked through and golden brown on both sides. remove from heat and set zucchini slices aside.
    4. In the same skillet, add the egg whites. Cook, stirring frequently, until egg whites are solid and no longer runny. Remove from heat.
    5. To assemble the wraps, spread out hummus evenly over the flatbread or large tortilla, followed by 3-4 zucchini slices (parallel to the length of the wrap), the spinach, scrambled egg whites, sliced red onion, and halved grape tomatoes.
    6. Wrap tightly, slice in half, and enjoy.

    * 3/4 cup AllWhites 100% liquid egg whites is equivalent to 4 egg whites

    ** Look for tortillas and/or flatbreads with no refined flours or sugars and with minimal ingredients

     

    Sponsored By AllWhites 100% liquid egg whites

    This is a sponsored conversation written by me on behalf of AllWhites Egg Whites. The opinions and text are all mine.

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    http://www.asweetpeachef.com/entrees/spinach-egg-white-zucchini-wraps/feed/ 2 Spinach, Egg White & Zucchini Wraps Spinach, Egg White & Zucchini Wraps Spinach, Egg White & Zucchini Wraps Spinach, Egg White & Zucchini Wraps Spinach, Egg White & Zucchini Wraps Spinach, Egg White & Zucchini Wraps Spinach, Egg White & Zucchini Wraps Spinach, Egg White & Zucchini Wraps Spinach, Egg White & Zucchini Wraps Sponsored By AllWhites 100% liquid egg whites