Good afternoon! I thought I’d switch gears today and share two of my favorite healthy, easy recipes with you! I’m constantly searching for new, health-conscious meals and snacks to keep our appetites from getting bored. Boredom= junky choices! But with that being said, let me preface this post by saying- I am no *master chef*. My hubby has the culinary muscle in our family, and can whip up some super impressive dishes without using a recipe or blinking an eye. (Ugh, jealous!) I, on the other hand, need intro-level technique recipes that I can follow verbatim with no surprises. I’m slowly improving my skills and getting bolder and braver with kitchen experiments, but it’s convenient to have these simple options during the busy week.
First up: •Energy Oat Balls• They are a favorite in my house. I make them every other week because it’s so nice to have something sweet on hand that won’t completely derail your healthy diet train. (Damn you, Oreo Thins!! Never.again.) They taste like cookies, but give you a boost of energy and will totally satisfy your cravings and sweet tooth.
- 1 cup oats
- 3/4 cup shredded coconut
- 1/2 cup mini chocolate chips
- 1/3 cup honey
- 1/2 cup peanut butter
- 1 tbsp chia seeds
- 1 tsp vanilla extract
Combine all ingredients in bowl. Mix and roll into 1 inch balls on parchment paper. Refrigerate for 20 min, then seal in air tight container in fridge for storage. Serving size: 2. Shelf life- 1 week ENJOY!
On the agenda for tonight is another quick recipe that is a staple on our menu. Check it out below!
- 8 oz shell pasta
- 4 chicken breasts
- 1 lb asparagus, trimmed
- 2 tbsp olive oil
- 1/2 cup basil pesto
- parmesan cheese, optional
- 1/3 cup sun dried tomatoes, optional
Preheat oven to 425 degrees F. Lightly coat a baking sheet or use non-stick cooking spray.
In a large pot of boiling salted water, cook pasta to package instructions; drain well.
Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, and gently toss to combine. Place in oven and roast for 8-12 min, until tender but crisp. Let cool, then cut into 1 inch pieces.
We usually grill our chicken for more flavor (seasoned with garlic salt and pepper) but you can just as easily cook in a skillet before the next step.
In a large bowl, combine pasta, pesto, asparagus, chicken, and sun dried tomatoes (optional.)
Serve and sprinkle with parmesan cheese, if desired.
Total cook time is under 30 min for everything- simple, quick and DELISH!
I can’t wait- my mouth is watering just thinking about it! Happy Saturday and I’ll see you tomorrow for a Sunday spring shoe roundup! They are sooo fresh- you won’t wanna miss it! (And of course there is a deal in the mix!) Holla back!
Until next time✌️| Stay styled, sugarplum! 💋