Wednesday, July 29, 2015

California Avocado Toast ... our go-to breakfast!

From our skinny table to yours ...

Is there one thing you could eat everyday ... breakfast, lunch, an afternoon snack ... and never get sick of it?  For us, it is THIS.  Introducing our newest obsession, California Avocado Toast.

This is the perfect go-to because it's so quick to make, SO good for you and takes just 2 basic ingredients - ezekiel toast & avocado.  We love to get creative with the toppings & flavors to spice it up.  Here are a couple of our favorite combinations to top ...

Fresh lime juice, diced tomatoes & cilantro
Over easy egg, cilantro & hot sauce
Over easy egg & fresh pico de gallo
Fresh lime juice & mango
Over easy egg & mango salsa

As far as a recipe, here are the basics but feel free to top it off with your favorite deliciousness!

Nutrition Facts Per Serving
Serves 1
Calories: 270
Fat: 20.6 grams
Carbs: 21.1 grams
Dietary Fiber: 8.7 grams
Protein: 4.9 grams

1 slice of ezekiel bread (found in your grocer's freezer!)
1/2 avocado
Sprinkle of salt to taste

Let's get cooking!
1. Toast bread until desired wellness.
2. Mash avocado & spread onto toast.
3. Season with a pinch of salt.

Sunday, July 26, 2015

Chili Chicken Mango 'Nachos'

From our skinny table to yours ...

We recently asked our lovely followers on our Facebook page if there were any guilty pleasure recipes we could skinnify for you all, so here it is ... guilt-free chicken nachos!  Deeelicious & hubby approved ;)

We swapped out the typical friend tortillas for crunchy sweet mini bell peppers.  We always have mini peppers on hand as our kids love them for snacking & dipping in hummus.  We stuffed these with a fruity combination of grilled chili chicken mixed with our mango salsa.  If you haven't noticed, we are mango obsessed these days ;)

Top these bite sized beauties off with organic cheddar cheese and bake for 10 minutes until warmed through & crispy.  After you try these, you may never order nachos out again!

Nutrition Facts Per Serving
Serves 4
Calories: 358
Fat: 14.3 grams
Carbs: 22.2 grams
Dietary Fiber: 4.2 grams
Protein: 24.5 grams

1 pound bag of mini bell peppers
2 tbsp EVOO
1/2 pound of grilled chicken
1 tsp chili powder
1 tsp cumin
1 mango
1 pint of grape tomatoes
2 tbsp chopped red onion
1 large garlic clove minced
8 tbsp fresh cilantro (plus extra to garnish!)
4 tbsp cheddar cheese
Juice of one lime

Let's get cooking!
1. Preheat oven to 350 degrees.
2. Slice bell peppers in half length wise.  Toss with 1 tbsp EVOO and arrange on baking sheet.  Place peppers in over for 10 minutes.
3. In the meantime, season chicken with chili powder and cumin.  Heat grill pan to medium heat and add in remaining EVOO.  Grill chicken for 7-8 minutes on each side until cooked through.
4. Dice mango, tomatoes, red onion, garlic & cilantro and add to bowl.  Stir in the juice of one lime.
5. Dice chicken into bite sized pieces and mix into mango salsa.
6. Stuff pepper halves with mango chicken filling and top with cheddar cheese.
7. Bake for 5-7 minutes until cheese is melted, garnish with additional fresh cilantro!

Makes 4 healthy portions :)

Thursday, July 23, 2015

Avocado Egg Salad Lettuce Wraps

From our skinny table to yours...

I think it's safe to say we could put avocado on anything!  One of our favorite ways to healthify (def just made up that word) the 'salads' is by skipping the mayo and swapping it out with avocado!  Today we are mixing it up with egg salad and keeping it light in the summer months with a cool and crunchy lettuce wrap!

We mashed up organic hard boiled eggs, avocado, cilantro & red onion and called it a meal!  We placed this light and fresh salad in a lettuce wrap and topped it with tomato and our favorite summer time fruit... the MANGO (as you may have noticed by now)!
This is so healthy and fresh that you can go ahead and eat two ;)  Hope you enjoy this summery lunch as much as we did!
Nutrition facts per serving
Serves: 4
Calories: 210
Fat: 14.4 grams
Carbs: 11.4 grams
Dietary fiber: 4.5 grams
Protein: 10.7 grams
8 hard boiled organic eggs - you will use 4 yolks
2 tbsp. red onion chopped
2 tbsp. cilantro chopped
1 avocado
1 mango
1 cup grape tomatoes
Bib/Romaine lettuce for wraps (we used bib above)
Let's get cooking!
1.  Chop hard boiled eggs and mash in one avocado.  Add red onion and cilantro and mix to combine flavors.
2.  Chop mango into bite sized chunks and half grape tomatoes.
3.  Place salad down the center of lettuce wrap and top with mango and tomatoes.

Friday, July 17, 2015

Ginger Mango Chicken over Broccoli Slaw

From our skinny table to yours..

How does 6 ingredient dinner in under 20 minutes sound to you?  We are ALL about quick, healthy and flavorful meals!  The inspiration for this dish came about with a craving for Thai food (one of our favs).  With that said, tonight we are making our own takeout!

Isn't it just more fun to eat with chopsticks?!  We think so :P

We started by sautéing up our broccoli slaw in coconut oil and mango juice!  You will find broccoli slaw in the produce section at your food store.  We buy organic store brand!  It's simply 'slawed' broccoli and carrots!

We cooked up our chicken with fresh ginger and garlic.  And that about wraps it up!  We pile our ginger chicken over our Thai 'noodles' and top it all with fresh juicy mango.  Have we mentioned we LOVE mango in the summer?  Maybe once or twice, right? ;)

Garnish with sesame seeds and enjoy!

Hope you love as much as we do :)

Nutrition facts per serving
Serves: 4
Calories: 410
Fat: 14.1 grams
Carbs: 31.7 grams
Dietary fiber: 7.3 grams
Protein: 43.0 grams

1 pound organic chicken breast
8 cups broccoli slaw (found in produce section)
2 mangos
2 tbsp. sesame seeds
1 tbsp. fresh ginger, minced
1 tbsp. garlic, minced
2 tbsp. coconut oil

Let's get cooking!
1.  Chop mango in bite size pieces.  Save core for juice purposes. 
2.  Chop chicken into bite size pieces and marinate in ginger and garlic.
2.  Add one tbsp. coconut oil to pan over medium heat and saute broccoli slaw until slightly softened.  Squeeze leftover juice from mango over dish while cooking.  Approx 3-5 minutes.  Set aside. 
3.  Add remaining coconut oil to same saute pan over medium heat.  Add chicken to pan and saute for approx. 2-3 minutes per side or until chicken is white throughout. 
4.  To assemble dish, first layer broccoli slaw and top with grilled chicken, chopped mango and 1/2 tbsp. sesame seeds per dish.