Almond Crusted Chicken Over Sautéed Rainbow Swiss Chard

Almond Crusted Chicken image


This is a delicious alternative to breading pretty much anything you would normally bread. Super quick, super easy lunch. The almond flour helps keep in the moisture, for a super tender chicken.


Chicken Breast

Almond Flour (Trader Joe’s Almond Meal)

Fresh Rosemary

Swiss Chard, roughly chopped

1 Shallot, chopped

1 tbsp Coconut Oil

Salt and Pepper to taste

Sprinkle salt, pepper and rosemary on both sides of the chicken, then pat the chicken on the almond flour until covered on both sides. Place on oiled grill pan or frying pan on medium heat. Cook on both sides until no longer pink inside.

On a separate pan heat oil and sautée shallot until translucent. Add Swiss chard and cook until slightly soft. Sprinkle with salt and pepper.


Zucchini Pizza and Greek Side Salad

Zucchini Pizza Greek Salad

Full credit goes to my friend, Gina, for this zucchini recipe. She was kind enough to let me post this, and you may see more of her creations in the future cause we’re constantly swapping recipes. Thanks, Mrs. G!

Mrs. G also added in ricotta cheese 0n top of the shredded cheese–YUM! but I had forgotten to get it so I only used shredded this time around.

This is a great, easy lunch. I also wanted a side salad to complete my meal so I went from Italy to Greece.

Zucchini Pizza (serves 2)

2 Large Zucchinis

Your favorite Marinara Sauce

Shredded Mozzarella or Five Cheese Italian Blend

Ricotta Cheese

Turkey Pepperoni

Cut Each zucchini in half, long way. Then cut what would be the bottom, long ways as well, to help balance the zucchini and to also make it thinner–you may get overwhelmed with zucchini if its too thick, but the thickness is to your liking.

Zucchini Cutting

Line them up on a baking sheet before putting the toppings. Spread some marinara sauce on top of each. Then sprinkle on the shredded cheese and ricotta cheese. Cut up the turkey pepperoni into smaller pieces and place on top.

Bake at 400°F for 20-30 minutes.

Greek Salad

Baby Greens

Pitted Kalamata Olives, roughly chopped

Cherry Tomatoes, cut in half

Feta Cheese

Olive Oil

Balsamic Vinegar

In two salad bowls mix in all the ingredients. Simple as that!

Fried Quinoa (As in Fried Rice)

Fried Quinoa

I loooooove fried rice. There’s something about it that’s addicting. I grew up eating rice every day, its a staple in my culture. There’s a saying (or joke) that goes something like “he/she is like rice, always in the middle of everything”–this is translated from Spanish.

I recently tried the gluten-free fried rice from P.F. Changs and, to my surprise, it was delicious. Now, rice is naturally gluten-free, so I assume all they did was use gluten-free soy sauce. Still not exactly super good for you. So since I’m not eating as much rice anymore, I decided to give it a try with quinoa.

You’ll have to excuse me with the measurements, as I don’t normally measure while I cook, specially if its something I’m just kind of making up on the spot as I go.

1 Cup Uncooked Quinoa
2 Cups Low Sodium Chicken Broth or Water
3 tbsp Grapeseed oil
1 Medium Onion, chopped
4 Large Eggs (I like it with plenty of eggs, but you can use 2-3)
1 Cup Frozen Peas (more or less to taste)
1 Cup Frozen Diced Carrots (more or less to taste)
Gluten-free Low Sodium Tamari or Soy Sauce (you can opt for regular low sodium)
Salt & Pepper to taste, although you may not need the salt

Bring the chicken broth or water to a boil in a medium sauce pan and add in the quinoa. Cook for about 12-15, according to cooking directions on quinoa package.

While the quinoa cooks scramble the eggs on a small pan, set aside in a bowl.

Heat the oil in a sauté pan, or if you have a wok, even better. Throw in the onion and cook until translucent. Add in the peas and carrots and cook until they are soften. Now add the cooked quinoa and Tamari or soy sauce, I suggest you add and mix a little at a time and taste before adding more. The sauce can easily make it very salty. Mix well, then fold in the eggs. Add S&P to taste, or just pepper.

Fried Quinoa 2

Additional tip: add chicken, shrimp or steak.

Turkey Burgers with Sautéed Mushrooms, Caramelized Onions and Dijon Vinaigrette on a Bed of Greens

Turkey burgers

Lunch time came around today and I wasn’t sure what to make. All I knew was that I had some ground turkey that I got this weekend at Whole Foods. I’ve made turkey burgers many times before. Just plain ol’ turkey burger with ketchup and mustard and a side of tomatoes topped with cottage cheese and slices of avocado–no bun. It’s like having a regular burger because of the ketchup and mustard, it tasted good enough. My husband wasn’t in the mood for the usual so I had to get some inspiration from the fridge. The results: a high five from my husband!

Turkey Burgers

1 lb Ground Turkey
1/4 cup Green Onions, chopped
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1 tbsp Fresh or Dried Thyme
1 tbsp Olive Oil
Slices of Provolone Cheese
Salt and Pepper to taste

Mushrooms and Caramelized Onions

1 Medium Yellow Onion, thinly sliced
1 Cup Mushrooms
Worcestershire Sauce
Balsamic Vinegar
2 tbsp Olive Oil

Dijon Vinaigrette

2 tbsp Dijon Mustard
Olive Oil
White Wine Vinegar
Salt and Pepper to taste

Start by sautéing the onions on medium low heat with the olive oil. Do not raise the temperature so that they caramelize, not burn. Add a couple of dashes of Worcestershire sauce and a couple of dashes of balsamic vinegar. This process will take a little while, but you can do everything else while they caramelize.

Sautéed mushroom and onions

Put the ground turkey in a bowl and throw in the onion powder, garlic powder, thyme, green onions, salt and pepper. Make sure you sprinkle in a little extra S&P as ground turkey tends to be a bit bland. Blend everything well with your hands and make one big ball with it. Make a cross with your hands to mark 4 equal amounts. Take each quarter and make patties with your hands and coat the outside with a little olive oil, this will help retain moisture and keep them tender. Place patties on a grill pan or sauté pan and cook for about 4 minutes on each side or until they are no longer pink inside. Place provolone cheese slices on top of each during the last couple of minutes and let melt.

Turkey burgers cooking

While the burgers cook add the mushrooms to the same pan as the onions and push the onions to one side. Add the same ingredients to the mushrooms; Worcestershire sauce, balsamic vinegar and S&P. Sauté until burgers are done.

While you wait for the burgers and the mushrooms and onions to be done start the Dijon vinaigrette by whisking in the ingredients one at a time. Place some dark greens on plates and drizzle some of the vinaigrette over them. Place 2 burgers on each plate. Put the remaining Dijon vinaigrette over the cheese of each burger and top with mushrooms and onions. Enjoy!!

Polenta Pizza

Polenta pizza

Sounds crazy, doesn’t it? Polenta is a great alternative to pizza dough. It’s healthier, it’s gluten-free, and guess what? It is pretty tasty!

First things first. When purchasing polenta, please make sure it’s organic, non-gmo polenta. Polenta is made from corn, and the thing with corn is that non organic corn is genetically modified containing high levels of chlorides, formaldehyde and glyphosate, which drains important nutrients from the lab-made seeds. Staggering, huh? This goes for anything containing corn. Any box or package containing the word corn in their ingredient list, make sure it’s organic.

Ok back to the pizza…

As easy as this recipe is, you do have to make the crust ahead of time.

For the crust

You can use ready made polenta or in grain form. I used ready made. If you don’t use ready made just follow the instructions on the package then add the ingredients I will mention next.

If using ready made, open the plastic wrap and place the polenta in a sauce pan on medium high heat. Break it up as much as possible with a wooden fork or spoon.

Add low sodium chicken stock until it all blends together and polenta gets creamy. Add dried oregano and salt and pepper to taste.

Pour polenta mix in a round baking pan or even pie dish, which is what I used because its the only round thing I have right now. Spread evenly and bake for about 30 minutes on 375°F.

Remove from oven and let cool. At this point you can store in the fridge for up to two days until ready to use, or use right after it has cooled.

Making the pizza

This is the easy part.

Heat oven to 375°F. Top with any toppings you like. I used what I had available which was canned peeled tomatoes, fresh mozzarella and dried oregano (I wanted to use fresh basil but my basil plant is not ready yet).

Take the canned peeled tomatoes and cut off the hard end and with fingers spread them out and place on crust. Top with thin rounds of fresh mozzarella and then with the oregano. Bake in the oven for about 10 minutes or until polenta crust is heated and mozarrella is melted. Ta Da!! Super simple.

Tuna Melts

Tuna Melts

Tuna Melts 2

Remember the Paleo Herbed Bread recipe I posted?

I took the bread and made tuna melts for a light, delicious, quick and easy lunch. Now, because the bread doesn’t rise much the slices are a bit small, so I made 4 sandwiches, good for 2 people. I use plain Greek yogurt in place of mayonnaise for any tuna or chicken salad I make. I don’t like mayo anyways, so I’ve never been a fan of tuna salad and this is the only way I like it. If you’ve never had plain greek yogurt you may think it sounds odd or kind of gross but, trust me, its not. This plain yogurt is not sweet and it can take in any flavor, sweet or savory. So it makes a great, healthy alternative to mayonnaise.

8 1/2″ thick slices of Paleo Herbed Bread
2 5oz cans chunk light tuna in water
2-3 tbsp plain Greek yogurt
Juice of half a lemon
2 slices of provolone cheese
1/2-1 cup of baby greens or any dark leaf, such as spinach
Salt and pepper to taste

Drain tuna very well. In a bowl gently mix tuna and 2 tbsp yogurt until well blended, add another tbsp yogurt if necessary but don’t make it mushy. Add lemon juice and salt and pepper to taste.

Cut provolone cheese slices in half, placing each half on 4 of the bread slices. Evenly distribute tuna mix over the cheese and top with salad leaves. Place remaining bread slices on top and put each sandwich on a sandwich press, grill pan or regular pan for a few minutes until cheese is melted.