Sometimes, you just want something comforting like a chicken patty. But often, the ones you buy at the store are so processed and laden with additional ingredients. They are super simple to make at home - you can make a huge batch of these and freeze them. You can eat them on a whole wheat bun, or a lettuce wrap, or even just plain! I really like these chicken patties for easy meal prep. Try subbing out almond flour for the all-purpose flour to make these keto!Read More
Chicken salad is a great clean eating recipe to meal prep for lunches! I make a big batch of it and my husband and I will eat it for lunch (or snacks!) all week long. I love the surprise sweetness of the dried cranberries in it. I also love the versatility of chicken salad - you can put it in a lettuce wrap, make it into a sandwich, top a salad with a scoop, or even just eat it straight out of the bowl. This is my third (I think?) recipe where I’ve made shredded chicken using my Instant Pot and, if you couldn’t tell, I’m in love. It’s an effortless way to make moist, delicious shredded chicken! (Sorry if you hate the word “moist”!)Read More
This recipe has become a weekly staple in our house lately. It’s based off a recipe I found online, but both my husband and I agreed that it needed some sort of cream sauce to really work. So together, he and I created a lime crema cucumber topping (made with Greek yogurt!) to bump up the deliciousness of this awesome blackened tilapia. Enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
2 tilapia fillets
2 tsp olive oil
½ tsp chili powder
½ tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp salt
⅛ tsp pepper
1 cup of plain Greek yogurt
1 tablespoon fresh lime juice
1 cup diced cucumber
1 tsp finely minced jalapeno, seeds and ribs removed
1 tsp cilantro, chopped
Prepare the lime crema cucumber topping: add the Greek yogurt, lime juice, cucumber, jalapeño, and cilantro into a medium bowl. Stir together. Set aside in the fridge while preparing the fish.
Stir the chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper together in a small bowl to make the blackening seasoning.
Lay out your tilapia fillets on a plate and season each side with approximately 1 teaspoon of blackening seasoning. Rub the seasoning around with your hands so that it evenly coats both sides of each fish.
Heat a pan over medium-high heat with 2 teaspoons of olive oil
When the pan is hot, add your fish. Let it cook until both sides are blackened and the fish is cooked through.
Place your fillets on serving plates (over brown rice, quinoa, or cauliflower rice is a great option!) and top each fillet with about 1/3-1/2 of the lime crema cucumber mixture. Sprinkle with additional cilantro.
Makes 2 servings.
Portion Fix Containers: 1 red, 1/2 green, & 2 tsp. (& 1 additional yellow/green if serving over rice, quinoa, cauliflower rice, etc.)
Strawberries come into season right at the beginning of summer here in upstate New York. I love using fresh-picked, local strawberries in my cooking. This salad has strawberries on top as well as in the dressing! Don't be afraid of having fruit with protein in a salad - it tastes amazing. Pro tip: make your own salad dressing. It's super easy and way healthier. I did an IGTV video on making an easy one-minute honey mustard salad dressing the other day - follow @rachel.reaches on Instagram for that content!Read More
These lemongrass pork chops are a less-processed version of a Wegmans recipe. The original recipe used a lemongrass paste full of fillers - this is a little cleaner! This healthy recipe is full of protein, vegetables, probiotics, and amazing Asian flavors. It's a perfect summer recipe to try on the grill, or make indoors on the stove! You can use bone-in or boneless chops - I just happened to have boneless on hand! Make sure to adjust your cooking times accordingly :)Read More