Parmesan Crusted Chicken

There are so many ways you can jazz up a boneless, skinless chicken breast. It can be one of the leanest proteins out there, but it has a tendency to get old fast. This recipe is so easy, but makes it look like you spent hours in the kitchen. So, sike your husband out and make this tonight!

As a side note, this chicken calls for bread crumbs. When I pulled out my jar of store bought bread crumbs that I’ve had for quite awhile, I turned it over to read the ingredients. There was a long list of probably 100 ingredients, so I immediately said “NOPE!” to the bread crumb idea. I pulled out some organic, gluten-free crackers and crunched them up and they worked as a great alternative! Target has a new line of organic products called “Simply Balanced.” The products are affordable and tastey!

Parmesan Crusted Chickenchicken collage

2 boneless, skinless chicken breast
1 egg
1 tablespoon grated Parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 tablespoon crushed gluten-free crackers (or whatever alternative you choose)
1/2 teaspoon each sea salt and black pepper


1) Preheat your oven to 350F and grease a baking pan with coconut oil or line with parchment paper.

2) In a shallow bowl, whisk egg.

3) On a flat plat, mix spices, cheese, and crumbs.

4) Dip the chicken in the egg, then roll your chicken until well coated in the spice mixture, then place chicken on baking pan.

5) Bake chicken for 20-25 minutes.

Almond Butter Chocolate Chip Cookies

Well, I can’t keep my hands out of the cookie jar. It’s a problem folks! These little guys are such a sweet treat and are super easy to make. I have been posting a lot of treats, but I need to remind you that just because it’s made with clean and healthy ingredients doesn’t mean it won’t pack on the pounds if you eat too much. Any kind of sugar, even pure and natural honey, should be eaten in moderation. So, don’t be like me, get your hand out of the cookie jar!

Almond Butter Chocolate Chip Protein Cookies

almond butter cookies collage

(Makes about 16 cookies)

1 cup Almond Butter*, stirred well
½ cup honey
1 large egg
½ teaspoon baking soda
2 teaspoons protein powder**
½ teaspoon sea salt
3 ounces (about ½ cup) dark chocolate chips


1. Preheat oven to 350 degrees F.

2. In a medium bowl, combine everything except the chocolate chips.

3. Use a cookie scoop or tablespoon to drop dough on to parchment lined baking sheet or non-stick pan.

4. Bake for 10-12 minutes or until lightly browned around the edges.

5. Let cool on baking sheets for at least five minutes then remove and let cool on a wire rack or plate for 15 minutes. (Or eat right away if you’re like me!)

*Any creamy nut butter would work! 🙂

**(I use Shaklee Energizing Soy Chocolate Protein Powder)


Flourless Peanut Butter Blondies

I love dessert of any kind, especially those made with peanut butter!

Flourless Peanut Butter Blondiesbrownies

1 cup natural or organic creamy peanut butter
⅓ cup honey
1 whole egg
¼ teaspoon sea salt (Omit if your peanut butter is already salted)
½ teaspoon baking soda
½ cup dark chocolate chips

Preheat oven to 350F and grease an 8″ square pan with coconut oil or use parchment paper.

In a small mixing bowl, mix the peanut butter, honey, egg, salt and baking soda until well combined, then add the chocolate chips.

Pour the batter into the greased pan, and use a spatula to smooth the top. Bake at for 20-25 minutes, or until the top is a light golden brown. Let cool, then cut into squares. Enjoy!

Almond Butter Brownies

I should probably change the name of these to “Heavenly Brownies” or “Brownies Sent From Heaven” or something along those lines. Seriously, I can’t stop eating them and I may or may not have eaten 2 with my lunch. Ok, I don’t want to talk anymore about them because I’ll end up eating the last one in the pan….

Drum-roll please….

Almond Butter Browniesbrownie
1 cup almond butter
2 tbsp flaxseed + 3 tbsp water or 1 egg
½ tsp sea salt
½ tsp baking soda
½ cup honey
½ tsp vanilla
½ cup of dark chocolate chips

Preheat oven to 350 degrees. Grease a small dish (8×8 or 8×6) with coconut oil or line bottom of dish with parchment paper.
Mix all ingredients except chocolate chips until smooth, then add chocolate chips. Pour the batter into your pan and bake until golden brown (about 25 minutes).
Let brownies cool for at least 10-15 minutes before cutting.


  • I used the flaxseed + water mixture. If you use an egg and your mixture seems too powdery, add another egg.
  • Parchment paper makes it SO much easier to cut the brownies.
  • Any nut or seed butter would work (peanut butter, sunflower seed butter, cashew butter, etc)
  • Chocolate chips or chocolate chunks will work.
  • Money Saving Tip:
    I buy my Almond Butter from Costco for $7.99 for a 26 ounce jar. I’m not sure if you’ve checked prices on Almond Butter lately at regular grocery stores, but it’s usually that much for a 12 ounce jar. Check wholesale stores like Costco or even Amazon for cheaper prices. Also, Trader Joes has decently priced Almond Butter.

    Skillet Supper and Why You Should Eat Cabbage!

    Hopefully you read my post, “Tight Budget? No Problem!” In that post, I discuss several ways to get more bang for your buck when buying healthy food. One of the suggestions, was cabbage. Cabbage costs less than 10 cents per serving and packs a big nutritious boost. Cabbage stimulates the immune system, provides anti-inflammatory properties, kills bacteria and viruses, prevents the growth of cancerous cells, protects against tumors, helps control hormone levels and improves blood flow. My favorite thing about cabbage is that it is a natural detoxifier because it contains an abundance of vitamin C (more than oranges!), fiber and sulfur – all help purify blood and remove toxins of free radicals and uric acid.

    So…I bought a head of cabbage…then I made dinner! This dinner takes a little prep of dicing vegetables, but totally worth it! And, it’s a one pot (errr…skillet) dinner! This dinner easily fits into a Paleo/Primal lifestyle too!

    Skillet Supperskillet supper

    1 tablespoon butter (real butter, not margarine!)
    2 teaspoons paprika
    1 large onions, diced
    1 lb. grass-fed ground beef
    1/4 cup soy sauce or gluten-free tamari
    1/2 cup water
    1 green pepper, diced
    3 stalks celery, diced
    1/2 head cabbage, shredded
    3 carrots, diced
    Plenty of sea salt & pepper


    In a skillet, melt butter and add paprika, salt, onions and ground beef. Cook until beef is brown. Drain grease if needed, but keep a small amount in the pan, as this will be part of your sauce. If you drained the beef, add it back to the skillet.

    Stir in soy sauce and water, then add veggies. Stir until well combined.Add salt & pepper to taste.

    Reduce heat to low-medium heat. Cover and cook until veggies are softened (about 30 minutes).

    Enjoy! I served this with Mashed Cauliflower Fauxtatoes!

    Crockpot Coconut Chicken Curry

    I loooooove Indian food. Actually, I just love ethnic food. All of it. I love the spice and the flavor that ethnic food embodies. With some leftover coconut milk from my last recipe, I thought “I could possible use this in chicken curry.” I was right. Last night, I threw a bunch of ingredients in my crockpot in about 10 minutes as I was running out the door for an appointment and when I came home I thought I had just walked into Sitar (my favorite Indian restaurant in TN). It was so quick and easy to throw together…the only thing missing was a big piece of Naan….sweet, sweet, carb-o-licious Naan.

    Crockpots and Slow Cookers (essentially the same thing) are great for making healthy meals in a flash! I always recommend using one if time is a barrier to cooking. My parents have always used them to make dinners and almost any recipe can be made into a crockpot recipe.

    Coconut Chicken Currycurry
    (Serves 2…because we eat a lot!)

    1 lb boneless, skinless chicken breasts , chopped into cubes
    1 onion, diced
    5 cloves garlic, minced well
    1 tablespoon ground ginger
    1 tablespoon curry powder
    1 teaspoon ground coriander
    1 teaspoon ground cumin
    1 cup canned, full-fat coconut milk
    1 package frozen peas & carrots
    Sea Salt & Black Pepper to taste

    Toss chicken, onion, garlic, spices, and salt. Cover & cook on low for 3 hours, until chicken is cooked through.

    Stir in coconut milk and peas & carrots until heated through (about 30-60 minutes).

    I served this over quinoa instead of the typically Basmati rice. I sprinkled cinnamon in the quinoa as it was cooking to get a little sweet flavor going!

    Baked Creamy Chicken Breasts

    Growing up, a staple dinner in our home was boneless, skinless chicken breasts topped with cream of chicken soup. It was easy and convenient, plus it tasted pretty darn good! Now that eating real food is a staple in my own home, I have come to realize how bad the “cream of…” soups are for us. You can see from the label that the soup is preserved with monosodium glutamate (MSG). MSG has been used as a food additive for decades. Over the years, the FDA has received many anecdotal reports of adverse reactions to foods containing MSG. These reactions include headaches, sweating, facial pressure, numbness and tingling, heart palpitations, chest pain, nausea, and weakness.  The other ingredients aren’t anything to be happy about either, but MSG is my main concern.

    I wanted to recreate an old-time favorite, but with REAL ingredients. I did just that in my Baked Creamy Chicken Breasts. It is easy and so delicious!

    Baked Creamy Chicken Breastschicken

    4 Chicken Breasts
    1 tablespoon extra virgin olive oil
    1/2 yellow onion, diced
    1/2 cup Full-Fat canned Coconut Milk
    1/3 cup Chicken Broth
    1 teaspoon Paprika
    1 teaspoon Sea Salt
    1/4 teaspoon garlic powder
    Salt & Pepper

    Preheat oven to 350.  Salt and pepper both sides of the chicken breasts and place in glass baking dish.

    Heat olive oil in medium saute pan and add onions. Saute until onions are translucent.

    Whisk in chicken broth, coconut milk, 1 teaspoon sea salt, and paprika (add black pepper if you desire). Bring to a boil, then reduce to a simmer and reduce slightly.

    Pour mixture over chicken and bake for 40 minutes.

    Sauteed Kale

    Kale is one of nature’s most nutritious foods. It is packed with iron, Vitamins K, A, and C and powerful antioxidants to help fight against cancer and disease! Also, did you know that it has more calcium than milk? Crazy, huh? My favorite thing about Kale is that is is an anti-inflammatory food filled with omega-3 fatty acids. Omega-3s help fight against arthritis, asthma, autoimmune disorders, and inflammation within our bodies. Kale is also a great detox food because it is filled with fiber and sulfur, which aid in keeping your liver healthy. Now, get your Kale on!

    You can add kale to your smoothies and protein shakes, and salads. I love making sauteed kale as a side dish because we cannot have enough greens!kale

    Sauteed Kale
    4 cups chopped kale, stems removed
    2 cloves garlic, chopped
    Extra Virgin Olive Oil
    Sea salt & pepper

    Wash kale with water in a colander and pat dry.

    In a medium saute pan, heat about 2 tablespoons EVOO on medium heat. Add the garlic and saute for about 2 minutes. Add kale, stir, and cover. Cook until the kale begins to wilt, stirring occasionally. Remove cover and season with salt and pepper. Continue to cook for about 2 more minutes until the liquid evaporates.


    Chili Rubbed Pork Chops

    These pork chops are SO simple it’s silly! Not only are they simple, they are delicious…with a capital D. I used thin, sliced boneless chops because they are more lean and only about 120 calories each. I only used spices, no sauce, to keep these as easy on the waistline as possible! The man in your life will love these!

    4 thin, Boneless Pork Chops
    Chili Powder
    Seasoning Salt
    Non-stick Cooking spray

    Preheat your oven to 350 degrees.

    Spray a medium sized baking dish with non-stick cooking spray to coat evenly. Wash each chop and salt and pepper each side, then place in the baking dish. Sprinkle the top side of the chops with chili powder.

    Bake for about 30 minutes or until the middle is no longer pink. 

    Chorizo and Sweet Potato Enchiladas

    Who’s ready for Cinco de Mayo? *Raises hand* Well, it’s not here yet, so go ahead and whip up a Margarita or grab an ice cold Corona and make these bad boys to hold you over until that glorious May day.These things will make your taste buds do the Macarena. So much flavor!

    To see how to correctly fold your enchiladas…click HERE.
    2 small-medium sized sweet potatoes
    1 lb chorizo
    1 poblano pepper
    5 taco sized multi-grain tortillas
    1/2 tsp garlic powder
    1 (10 oz) can enchilada sauce
    1 cup shredded cheddar cheese
    2 tbsp coconut oil
    Peel the sweet potato and cut into small cubes. Remove the stem and seeds from the pepper and cut into 1/2 inch pieces. Heat oil in skillet and add sweet potato, garlic and poblano then cook on medium heat until softened. Squeeze the chorizo from it’s casing and add to skillet. Cook until browned (about 5 minutes).

    In the meantime, preheat the oven to 375. Grease a large casserole dish with coconut oil. Add about 1/2 cup sweet potato/chorizo mixture to each tortilla, roll and fold ends in. Cover the folded enchiladas with enchilada sauce. Top with cheese mixture and bake for about 20 minutes.