Tag Archives: Balsamic vinegar

Balsamic Roasted Chicken with Apple Rhubarb Chutney

Balsamic Roasted Chicken with Apple Rhubarb Chutney

roasted balsamic chicken apple rhubarb chutney paleo gluten free proteinBalsamic Roasted Chicken with Apple Rhubarb Chutney ~ sounds so fancy, doesn’t it? It’s so flipping easy though. No special skills or tricks. If you can measure stuff and dice other stuff, you got this.

roasted balsamic chicken apple rhubarb chutney paleo gluten free proteinThe chicken only takes a few minutes to prepare for baking. If you start the chutney once you put the chicken in the oven, they will be ready at the same time. But if they aren’t, no worries. Both the chicken and chutney reheat just fine so you can go ahead and make this ahead of time.

roasted balsamic chicken apple rhubarb chutney paleo gluten free proteinLean protein topped with a flavorful chutney that is packed with vitamins and fiber. This chutney goes great on chicken, turkey and pork. Such a simple paleo, gluten-free meal. Ready in 30 minutes. Start to finish.

roasted balsamic chicken apple rhubarb chutney paleo gluten free protein

Balsamic Roasted Chicken with Apple Rhubarb Chutney
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo, Gluten Free
Serves: 4
Ingredients
  • ROASTED CHICKEN:
  • 4 boneless skinless chicken breasts
  • ¼ cup + 2 tablespoons balsamic vinegar
  • 3 Tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ garlic powder
  • ¼ paprika
  • CHUTNEY:
  • 1 large green apple, peeled and diced small
  • 2 or 3 stalks of rhubarb, diced small
  • ¼ red onion, finely diced
  • ½ cup apple juice, no sugar added
  • 1 inch piece of peeled ginger root
  • 2 Tablespoon dried cranberries
  • 2 Tablespoon raw honey
  • 1 teaspoon balsamic vinegar
Instructions
  1. ROASTED CHICKEN:
  2. Preheat oven to 400 degrees.
  3. Rinse chicken under cold water, pat dry and place in baking dish.
  4. In a small bowl combine salt, pepper, garlic and paprika. Mix until combined.
  5. With your hands, rub olive oil into chicken breasts to evenly distribute.
  6. Rub seasoning over the tops of each chicken breast. Really rub it in there.
  7. Pour the ¼ of vinegar over the top.
  8. Bake for 23 - 25 minutes.
  9. CHUTNEY:
  10. While the chicken is baking you can prepare the chutney.
  11. In a medium saucepan combine apple, rhubarb, onion, apple juice, ginger, cranberries and honey and bring to a boil.
  12. Once boiling, reduce to medium heat, cover.
  13. Let cook for 10 minutes, stirring occasionally.
  14. Remove from heat and let sit for 5 minutes.
  15. After the 5 minutes, remove ginger and add vinegar, stir.
  16. Using a slotted spoon, top your chicken with warm chutney.

 

 

 

Roasted Balsamic Brussel Sprouts

Roasted Balsamic Brussel Sprouts

roasted balsamic brussel sprouts vegan fiber cabbage

I might be one of the strangest people you know because I actually crave brussel sprouts. I didn’t like them when I was little but ever since I started on my journey to be healthier and subsequently losing 100 pounds, I love all kinds of vegetables.

Since cutting out processed foods and exploring new ones, my taste buds have changed. It sounds weird but I taste things differently now. Sweets are now way too sweet, sours too sour and salty too salty. One thing that changed in the opposite direction was that I now like spicy foods a lot more than before. Just a curious observation I guess.

Roasting these teeny tiny cabbages brings out the flavor and softens them up without making them mushy. It’s so quick and easy. If you were so inclined, you could even mix in a 1/4 cup of cooked crumbled bacon in the recipe.

Roasted Balsamic Brussel Sprouts
 
Prep time
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Total time
 
Author:
Recipe type: Paleo, Vegan, Gluten Free
Serves: 4
Ingredients
  • 3 cups shaved brussel sprouts (either purchase pre-shaved or use a food processor for a few pulses)
  • ¼ cup + 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 teaspoon lime juice (can sub with lemon juice)
  • dash salt/pepper
  • *Optional: ¼ cup cooked crumbled bacon
Instructions
  1. Preheat oven to 400 degrees.
  2. Place brussel sprouts in 9 x 13 glass baking dish.
  3. In a medium bowl, combine all other ingredients, whisk until combined.
  4. Pour over brussel sprouts and mix thoroughly using your hands for best coverage.
  5. Bake for 20 minutes, stirring once.
  6. Stir in bacon crumbles now if using.
  7. Serve with a little dollop of ghee or grass fed butter.

 

 

 

Tangy Three Bean Salad

Tangy Three Bean Salad

tangy three bean salad gluten free vegan fiber protein side dish legumeAfter being on vacation for the past few days, I was really anxious to get back in the kitchen. Seriously, who am I? If you knew me a couple of years ago, the last room you would find me in was the kitchen. At least not for the purpose of cooking. Eating yes, cooking no.

These days are different though. During my journey to lose 100 pounds, one of the top 5 things that contributed to my success was eating whole foods. No preservatives or artificial anything.

Simple recipes like this provide loads of protein and fiber which keeps you fuller longer. This particular recipe has 7 grams of protein, 4 grams of fiber per 1/2 cup. Those are awesome stats for only a 1/2 cup.

tangy three bean salad gluten free vegan fiber protein side dish legume

We ate this as a healthy bean relish with homemade pita chips and triscuits to scoop it up for a little snack.

Tangy Three Bean Salad
 
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Author:
Recipe type: Vegan, Gluten Free, Salad, Protein
Serves: A group
Ingredients
  • 1 can organic garbanzo beans, drained and rinsed
  • 1 can organic dark kidney beans, drained and rinsed
  • 1 can organic black beans, drained and rinsed
  • ¼ red onion, finely diced
  • 4 Tablespoon chopped parsley
  • DRESSING:
  • 2 Tablespoon apple cider vinegar
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon maple syrup (can sub with raw honey if not making vegan)
  • 2 teaspoon lemon juice
  • 1 teaspoon lime juice
  • ¼ cup extra virgin olive oil
  • salt and pepper to taste
Instructions
  1. In a large bowl combine all cans of drained and rinsed beans, diced onion and parsley.
  2. In a separate small bowl whisk dressing ingredients until combined.
  3. Pour dressing over bean mixture, mix until everything is covered.
  4. Cover bowl and refrigerate for at least 2 hours before serving.
  5. Stir before serving.

 

Summer Salad – Watermelon, Edamame and Feta

Summer Salad  – Watermelon, Edamame and Feta

watermelon feta edamame wheat berry berries balsamic vinegar fiber protein salad

This is the prettiest salad I’ve ever laid eyes on. I think I have crush on it. I found this beautiful salad recipe in one of my mom’s magazines and it was love at first site. While it’s the purdiest thing ever, I never would have thought to combine these flavors but hot damn, they really go great together. 

 watermelon feta edamame wheat berry berries balsamic vinegar fiber protein salad

The addition of the wheat berries and edamame makes this salad a filling meal. I’m a big fan of wheat berries and edamame. They are both packed with protein, fiber and lots of vital nutrients and minerals. Check out my wheat berry waldorf salad for another variation on this awesome true whole grain. 

watermelon feta edamame wheat berry berries balsamic vinegar fiber protein salad

 { I always use organics whenever available }

Summer Salad - Watermelon, Edamame and Feta
 
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Author:
Recipe type: Salad
Serves: 4
Ingredients
  • SALAD:
  • 3 cups watermelon, diced into small cubes
  • ½ cup cooked soft white wheat berries
  • 1 cup cooked shelled edamame (I used frozen steamfresh shelled edamame)
  • 4 tablespoons crumbled feta cheese
  • 1 teaspoons fresh chopped mint leaves
  • 1 package of spring mix lettuce
  • DRESSING:
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons balsamic vinegar
Instructions
  1. Prepare wheat berries either by soaking overnight or cooking on stove for 40 minutes.
  2. In a large bowl combine all salad ingredients.
  3. In a small bowl combine olive oil and balsamic vinegar, toss with salad.

 

 

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