"These are the BEST burgers I've ever had. My mother made a version of these and I changed it a little....instead of Jalapeno peppers you can add ANYTHING or just do the cream cheese...trust me...you're family and/or guests will BEG for the recipe!"
This clean eating garlic spinach recipe was served to me in a restaurant. My ex-husband and I had gone out to dinner for our anniversary and I was a bit hard pressed to find a dish without dairy. The waitress suggested the salmon and some spinach. I wasn’t thrilled as I really wasn’t in the mood for fish. But seeing as how I had very few options, I agreed.
Holy moly!!! Forget the salmon, I could have eaten ten plates of that spinach. It was incredible!
So my ex-husband asked what was in the spinach, and the waitress happily listed off the ingredients.
Now, you know me. I just HAD to come home and see if I could duplicate this amazing, spinach phenomenon. I’m happy to say, my duplication process was precise and well rewarded. I don’t think I’ll ever prepare spinach any other way, ever again. Ya, it’s THAT good!
Note: The shallots make this recipe. So don’t substitute or leave them out.
Don't forget the spinach! This delicious recipe will make spinach a regular part of your eating plan!
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Add a new twist to your next yoga class with the Citrus Zinger Sport. The convenient, leak-free bottle includes a flip-up straw for spill-free hydration on-the-go!
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Spice up your otherwise dull chicken with a blend of lime, cilantro and the spiciness of jalapeño. A quick note about cilantro. You’ll notice this awesome herb is not on the Cycle 1 food list for the 17 Day Diet. I’m not sure why, but cilantro is a great detoxifying herb and adds such freshness to any dish. If you’re making this dish for Cycle 1, I’d go ahead and use cilantro.
Ingredients:
1 pound boneless and skinless chicken breasts
2 limes, juice and zest or 1/4 cup lime juice
1 tablespoon olive oil
2 tablespoons cilantro, chopped
1 clove garlic, grated
1 jalapeño, finely diced (optional)
Salt and pepper to taste
Directions:
Marinate the chicken in the mixture of the lime juice and zest, oil, cilantro, garlic, jalapeño, salt and pepper for 30 minutes to overnight.
Grill the chicken over medium-high heat until cooked, about 3-5 minutes per side.
If you don’t have a grill, consider pan frying with olive oil or roasting in the oven.
Yields 4 Servings
Approved for all cycles.
You can view my original post on Instagram and follow the original recipe creator on Instagram.
Photo courtesy of @closetcooking
Grated cauliflower makes a fantastic low-carb, grain-free stand in for rice when you need a little carb detox. You can season this any way you wish – here I brightened it up with lime and cilantro and served it with a broiled pork loin. It has a couscous-like texture, and is perfect with chicken, pork chops, steak or anything you would normally serve with rice.
Does it taste like cauliflower? Yes, it does so if you’re not a cauliflower fan (I love it!) this may not be for you. But if you’re a fan like me, you’ll love this side dish! And it’s also vegetarian, vegan and Paleo-friendly.
Did you make this recipe?
Grated cauliflower makes a fantastic low-carb, grain-free stand in for rice when you need a little carb detox. You can season this any way you wish – here I brightened it up with lime and cilantro and served it with a broiled pork loin. It has a couscous-like texture, and is perfect with chicken, pork chops, steak or anything you would normally serve with rice.
Yield: 5 servings, Serving Size: 1 cup
As you can tell from my blog, I love Mexican food and flavors. I was craving chicken so I marinated a couple of breasts in some olive oil, garlic, lime zest and cilantro. The flavor was fantastic. I served the chicken with slices of lime for an extra bit of tang. Both my kids as well as my husband loved this dish. I served it with roasted tomatoes topped with cotija cheese and black beans. This chicken would also be great sliced up on a salad or in a burrito. A simple, healthy and tasty dish.
Place trimmed chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Add 1 tablespoon of olive oil, lime zest, cilantro, salt, pepper and garlic. Mix thoroughly and marinate in the refrigerator for 4-6 hours.
Remove chicken from the refrigerator 15 minutes prior to cooking and add the lime juice to the marinade, mix thoroughly. Heat the 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add chicken breasts and cook for 4 minutes then flip. Cook for an additional 3-4 minutes or until juices run clear. Remove from heat and let sit for at least 5 minutes before serving.
Click here for a printable version of this recipe
Ingredients:
1 lb. lean ground turkey (can substitute ground chicken)
½ cup chopped onion
½ cup chopped green pepper
1 can red kidney beans (14 oz) (omit for Cycle 1)
1 can diced tomatoes (14 oz) (substitute 2-3 large tomatoes)
¾ cup chopped mushrooms (substitute canned mushrooms – drained)
1 small can tomato paste
1 clove minced garlic
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon oregano
salt and pepper, to taste
Directions:
Spray a large skillet with cooking spray heat over medium heat.
Add ground turkey and cook for one minute.
Add onion, green pepper, tomatoes, mushrooms and spices; cook 2-3 minutes, or until turkey is no longer pink.
Stir in kidney beans and tomato paste and simmer for 20 minutes.
Serves 4
Perfect for Cycles 2 and 3 (omit beans for Cycle 1)
Recipe and photo courtesy of 17ddblog reader, Christine!
Recipe Author/Submitted By: Jennifer Agnew Borruso
Season chicken while cooking with Chili sauce, garlic, ginger, and crushed red pepper.
Chicken, cut into cubes
1 Tbsp olive oil
Salt to taste
Pepper to taste
Ground ginger
Garlic powder
Crushed Red Pepper
Heat pan to med-high heat, combine above ingredients and cook until done; and remove from pan.
For the veggies: in same pan as chicken, cook green beans and onion, add salt, pepper, ginger, and garlic to taste.
When onions are just soft add fresh garlic and broccoli slaw.
Add lite soy sauce and rice wine vinegar. When veggies are cooked push to one side of pan and add chicken back into the pan.
Coat chicken with Chili sauce and you are done.
Is it April yet?
Or really just May fifth, because clearly I already have Cinco de Mayo on the brain.
Ok well, I actually always have Mexican on the brain, but who can blame me? It is good stuff. Plus, it is always fresh and colorful, and we all know I love that.
Speaking of colorful, it finally stopped snowing here this week and there has been blue skies for the last two days. So awesome, it actually feels a little like spring. I love when these days happen in the dead of winter. It is a total energy booster.
But I mean, really spring is not even that far away. March twentieth, and if you have been living in a hole, that is next month. That’s not far at all.
Whoa! How the heck did that happen? The Easter candy is already in stores and people are talking spring break and Easter brunch. Well I am totally ready for spring, but time still needs to slow down. I feel like it was just Christmas, and before I know it is going to be summer. This both excites me and scares the heck out of me, but what’s new?
Let’s talk about this salad. This is the perfect salad. Full of flavor, super easy and I swear it gets better with each and every bite. If I could I would serve this every other night or at least something similar, but you guys know most of my family hates fish. Hates it so much that they actually have problems sitting at the table when it is around.
Basically they are a giant bunch of babies that have five foods they will eat. Tacos (understandable), chicken (as long as it is not weird), pasta (as long as it’s as simple as can be) , rice (white) and steak (grilled). I mean, do you see what I am working with here?
Whatever, they are crazy.
And I have known this my whole life, but to be honest, they would all say that I am the craziest of them all. Really though, I cannot argue with that. I admit it, I am crazy, but I totally accept it. It is what makes me, me.
Plus, I fully believe that we are all a little crazy in some way, and if you say you’re not, well than sorry, but I don’t believe you.
Anyway, back to the point here. This salad!
You guys are going to love this salad or at least I hope you will. I feel pretty confident that if you like these flavors you will love it. You should also know that if you are not into fish you can swap the salmon with chicken and or steak. Both are good and I do know this for a fact, since I obviously had to make the steak and chicken versions for the fish haters at the table.
Oh, and I also have to say that most of the brothers left out all the color in this one and just had the steak + chicken and then headed straight for the leftover rice in the fridge. I love color and well… they hate it.
The whole meal can come together in under thirty minutes, so it is perfect for a weeknight meal or even a weekend meal because it is that good. I mean, I know a salad on the weekend may seem boring, but this is not boring, in any dang way.
Hello, there are tortilla chips. Totally weekend worthy, but bonus if you get to make it tonight <– do it if you can, your Wednesday will be made!
A few notes, don’t skimp on the the tortilla chips – and have a margarita. It makes things pretty fun…..
Even if mine was a virgin.
But if you were here, I’d add tequila to yours. Promise.
HEY GUYS, I NEED YOUR HELP!!
Better Homes and Gardens has nominated Half Baked Harvest as one of the top 5 Food: Family/Everyday Eats blogs. Between now and March 5 voting will take place to decide who is number one. Here’s the catch, you can vote every HOUR until 3/5/14. I would be so appreciative if you could take the time to check out all the bloggers and vote for your favorite… as often as you can between now and then. Thanks for all your support, you guys are why I love doing what I do! VOTE HERE
This is a recipe I created while on the hcg diet. I’ve adapted it for the 17 Day Diet. Pay attention to the omission if you’re on Cycle 1.
Ingredients:
1 tsp oregano
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
Salt and pepper to taste
Olive Oil
2 chicken breasts
Directions:
On medium high, heat oil in pan. Mix together spices and sprinkle dry rub mixture liberally on both sides of chicken breasts. Pan fry chicken until golden brown on one side on medium high, turn over, reduce heat to medium low, cover and continue cooking until done.
Slice chicken into thin strips.
Ingredients:
1 Roma Tomato
1 Sunburst Tomato (sweet yellow tomato)
1 Avocado (omit if you’re on Cycle 1)
Juice of ½ to 1 lemon to taste
Zest of 1 lemon
2-3 Tbsp of oil to taste
Sweetener of choice, to taste
Salt and Pepper to taste
Directions:
Cut up fruit in bite size pieces, add other ingredients and mix together.
Serve hot chicken over bed of lettuce and top with salsa.
Yields 2 Servings
One of my favorite dishes is a savory Chicken Tikka Masala. I featured this healthy version in both my Spring C1 Challenge as well as in my monthly meal planning service, Simply17.
You can serve this chicken dish over roasted veggies (carrots and cauliflower is usually how I serve this), or if you’re in a later cycle, you can serve over rice or roasted spaghetti squash like you see community member, Judy, did in the photo above.
Ingredients:
1 1/2-inch fresh ginger, peeled and grated OR 3 teaspoons ground ginger
4 cloves garlic, finely minced
1/2 large yellow onion, finely diced
4 boneless skinless chicken breasts, diced into 1-inch cubes
Garam Masala spice blend, divided (see below)
Salt
2 Tablespoons olive oil, divided
1 Tablespoon tomato paste
1 1/2 teaspoon ground paprika
1/4 teaspoon cayenne pepper, or to taste
1 28 oz can crushed tomatoes
1/2 cup plain Greek yogurt
1 Tablespoon fresh lemon juice
For Garam Masala spice blend:
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon black pepper
3/4 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
1/3 teaspoon ground nutmeg
Directions:
Mix all Garam Masala spices together and set aside.
Combine ginger, garlic and onion and set aside.
In a large bowl, add chicken, 1 ½ teaspoons of the Garam Masala spice blend and 1 teaspoon salt and thoroughly coat chicken.
Heat 1 Tablespoon olive oil in large pan on medium-high heat. Add chicken and cook on all sides until thoroughly cooked, about 6 minutes.
Transfer chicken to plate and cover with foil. Set aside.
In the same pan, add remaining 1 Tablespoon olive oil on medium-high heat. Add ginger, garlic and onion mixture to pan and cook until onions are soft.
Next, add tomato paste, remaining Garam Masala spice blend, paprika and cayenne pepper to onion mixture and cook until well combined. Add crushed tomatoes and season with salt.
Bring tomato mixture to a boil, reduce heat and simmer for a few minutes uncovered. If mixture is too thin, simmer until it reaches a desired consistency. Add water if it’s too thick.
Add chicken to tomato mixture and heat through, about 1 minute. Remove from heat and add in Greek yogurt and lemon juice. Serve over roasted vegetables. If you’re on Cycle 2 or 3, serve over brown or basmati rice or roasted spaghetti squash.
Yields 4 Servings
Approved for all cycles.
Both photos courtesy of Judy H., a member of my 17DD Blog Community
Dinner! Courtesy of Walden Farms Asian dressing (use as marinade). Side of fried cauliflower.
Very easy!
Cut 6 chicken breasts into strips.
Add the dressing to coat evenly.
Saute some garlic in olive oil, add 2 bags of broccoli carrot streamers, fry them a bit, then add the chicken, stirring and frying until cooked. Add a little bit of low-sodium soy sauce.
Cauliflower is even easier.
Shredded it on the food processor grating blade.
Saute garlic in olive oil, add the cauliflower, half a bag of shredded carrots, half a bag of broccoli slaw and half a bag of slaw mix. Sometimes I add peppers or green onions.
Add a couple Tbs of low sodium soy sauce, and cook until tender.
Then make a well in the middle and pour in some egg beaters or a few beaten eggs. Cook like scrambled eggs and mix into the veggies.
