Tag Archives: Blue cheese

Buffalo Chicken Quinoa with Broccoli and Blue Cheese

Buffalo Chicken Quinoa with Broccoli and Blue Cheese

buffalo chicken quinoa broccoli carrot cabbage onion protein low fatIt’s no secret that I love quinoa. Whether it’s for breakfast, lunch, dinner or dessert. It is packed with clean protein and adaptable to any flavors you incorporate into it. This recipe is no different.

buffalo chicken quinoa broccoli carrot cabbage onion protein low fat

This recipe is chock full of buffalo sauce flavor not to mention lots of protein from the chicken and the quinoa. With the broccoli, carrots and cabbage, there is a great dose of veggies in it.

buffalo chicken quinoa broccoli carrot cabbage onion protein low fatTo bring the flavors up a notch, I topped it with some crumbled blue cheese. I always loved buffalo wings with blue cheese dressing so I get the same flavors now but with healthy ingredients and dramatically less fat.

buffalo chicken quinoa broccoli carrot cabbage onion protein low fat

Buffalo Chicken Quinoa with Broccoli
 
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Author:
Recipe type: Protein
Serves: 6
Ingredients
  • 1 cup quinoa (I use the pre-rinsed kind)
  • 2 cups chicken broth
  • 1 pound boneless skinless chicken breast, cut into bite size pieces
  • 2 cups broccoli florets
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 2 roma tomatoes, diced
  • ½ cup blue cheese crumbles
  • 4 green onions (the white part) chopped. Reserve the green parts for garnish
  • 2 Tablespoon ghee or coconut oil (separated)
  • ¼ cup olive oil
  • ½ cup buffalo wing sauce
  • 1 teaspoon seasoned salt
Instructions
  1. Make the quinoa first. I use the pre-rinsed kind but if yours is not already rinsed, rinse thoroughly and drain before cooking.
  2. Put 1 cup uncooked quinoa and 2 cups chicken broth in a medium sauce pan and bring to a boil. Once boiling, reduce heat to a simmer and cover. Let cook for 15 minutes or until all of the liquid has been absorbed, stirring every 5 minutes.
  3. While the quinoa is cooking, in a large skillet heat 1 tablespoon of ghee or coconut oil and add broccoli. Saute on low for 5 minutes, stirring so that it does not burn. You want the broccoli to still be somewhat crunchy, not soggy. Once cooked, set aside.
  4. Using the same pan, add the other tablespoon ghee or coconut oil and saute chicken on medium heat for 5 - 7 minutes. Turning occasionally so all sides are cooked.
  5. While the chicken is cooking, mix up the dressing. In a medium bowl combine olive oil, buffalo sauce and seasoned salt. Whisk until mixed thoroughly. Set aside.
  6. Add broccoli, carrots, cabbage, tomatoes, onions and half of the dressing mixture to the chicken and combine.
  7. Add quinoa next and the second half of the dressing mixture. Mix everything well and bring to a boil. Once boiling, reduce heat to medium and cook for 7 - 10 minutes or until the liquid has cooked off.
  8. Stir in blue cheese crumbles or save them to use as garnish and mix them in one serving at a time.
  9. Serve on a bed of shredded cabbage or in lettuce cups.

 

Spinach & Blue Cheese Stuffed Chicken Breast

Spinach & Blue Cheese Stuffed Chicken Breast

Spinach Blue cheese stuffed chicken breast gluten free protein baked poultryThis recipe is really easy but looks like you are a culinary artist. Look at you being all fancy schmancy. A great dish for company because you can do many chicken breasts at a time, just multiply the recipe. Simple, gluten-free protein in a snap.

Spinach Blue cheese stuffed chicken breast gluten free protein baked poultryI had never used baking twine before but it was a piece of cake. If you can tie a shoe, you can tie your chicken breast together. There is no die hard technique to it. Your goal is just to keep it together, easy peazy.

Spinach Blue cheese stuffed chicken breast gluten free protein baked poultryYou can use either crumbled blue cheese or feta cheese depending on your taste preference. I like a strong blue cheese but sometimes I have a taste for feta because it’s a light and creamier so it just depends what you are in the mood for. You can even change it up for another variation and use mozzarella with maybe some asparagus. That sounds so good, wish I’d thought of it earlier.

Spinach Blue cheese stuffed chicken breast gluten free protein baked poultryI served mine on a bed of raw fresh baby spinach and some warmed fire roasted canned tomatoes. The hubby gobbled this down and LOVED it. He’s usually my recipe barometer so if he gives the thumbs up, it’s all good.

Spinach Blue cheese stuffed chicken breast gluten free protein baked poultry

5.0 from 1 reviews
Spinach & Blue Cheese Stuffed Chicken Breast
 
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Author:
Serves: 2
Ingredients
  • 2 chicken breasts, butterflied
  • 2 cups fresh baby spinach
  • 4 Tablespoon crumbled blue cheese or feta
  • 8 - 10 sun dried tomatoes
  • 2 teaspoons olive oil
  • 2 Tablespoons seasoning of your choice (ie: Italian seasoning, garlic salt, cayenne pepper, etc.)
  • Pinch salt and pepper
  • Baking twine
Instructions
  1. Preheat oven to 400.
  2. Line a baking dish with foil.
  3. Butterfly chicken breasts but leave sightly attached on one side, kind of like an open book.
  4. On the inside of each breast layer 2 Tablespoons blue cheese or feta, followed by 4 or 5 dried tomatoes then a ½ cup of spinach.
  5. Rub your seasoning of choice into both sides of each breast. Sprinkle with a pinch of salt/pepper.
  6. Tie breasts together with twine.
  7. Bake for 15 minutes, flip and cook for another 15 minutes.
  8. Turn oven to broil and broil for 3 minutes on one side to deepen the browning slightly. It's not necessary though.

 

Sweet & Tangy Peach, Tomato & Blue Cheese Salad

Sweet & Tangy Peach, Tomato & Blue Cheese Salad

peach tomato heirloom blue cheese shallot tangy salad

It’s finally warm out and it’s time to break out the summer salads. We found the first of the summer peaches this weekend and I wanted to make this recipe I remember finding in a magazine recently.

This salad makes my mouth super happy because of the combination of sweet and tangy and my body happy because it’s low-fat and gluten-free.

peach tomato heirloom blue cheese shallot tangy salad

I found a great little pre-packaged mix of tri-colored heirloom tomatoes the same day so it was destiny that I make this. I love the mix of color from the orange, yellow and red heirlooms. It makes a very attractive looking salad. I would even top this with a grilled chicken breast if I was having this as a meal rather than a side.

peach tomato heirloom blue cheese shallot tangy salad

{ I always use organics whenever available }

Sweet & Tangy Peach, Tomato & Blue Cheese Salad
 
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Author:
Recipe type: Salad, Vegetarian, Gluten-Free
Serves: 4
Ingredients
  • SALAD:
  • 2 ripe peaches, sliced
  • Mixed greens
  • 2 cups heirloom tomatoes, diced
  • ½ cup blue cheese crumbles
  • 1 shallot, sliced thin
  • DRESSING:
  • 1 Tablespoon dijon mustard
  • ¼ cup apple cider vinegar
  • ½ cup olive oil
  • dash salt/pepper
Instructions
  1. SALAD:
  2. Toss sliced peaches, diced tomatoes, blue cheese crumbles, shallot slices with your mixed greens.
  3. DRESSING:
  4. Whisk dijon mustard, apple cider vinegar, olive oil and salt/pepper.
  5. Combine salad and dressing and top with a little more blue cheese if you like.

 

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Blue Cheese and Honey Figs

Blue Cheese and Honey Figs

fig blue cheese honey fruit fiber potassium sweet nutritious healthy antioxidants

Fresh figs make me all kinds of giddy and happy. Since they are seasonal, I don’t get to eat them as often as I would like. I usually have to wait well into Summer to enjoy my favorite fruit so imagine my surprise and delight when my grocery store had figs already, in late April. I may have squealed aloud in the store – whoops.

I love figs for their sweetness, the quick shot of fiber, high potassium levels, calcium, phosphorus, vitamin C, skin healing properties, etc. Read this little post about all the awesome goodness of the fig. I knew they were healthy but didn’t realize how healthy until I read up on them. 

My favorite fig treat is simple but oh so decadent. Just wash gently, slice into quarters, sprinkle with blue cheese crumbles and drizzle with some organic honey.

fig blue cheese honey fruit fiber potassium sweet nutritious healthy antioxidants

Blue Cheese and Honey Figs
 
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Blue Cheese and Honey Figs
Author:
Recipe type: Dessert
Serves: 1
Ingredients
  • 2 fresh figs
  • 1½ tablespoon blue cheese crumbles
  • 1 tablespoon organic honey
Instructions
  1. Gently wash and dry figs.
  2. Quarter figs.
  3. Sprinkle with blue cheese crumbles.
  4. Drizzle with honey.
  5. Prepare to make your mouth happy.

 

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Blue Cheese and Glazed Walnut Cabbage Salad

Blue Cheese and Glazed Walnut Cabbage Salad

blue cheese candied walnut cabbage salad dijon olive oil vinegar side dish

I found this beautiful salad recipe at EatingWell.com had to make it immediately. It’s even more mouthwatering in person than in the photo. All of the flavors in this salad compliment each other like a symphony. The saltiness of the cheese, the sweetness of the walnuts, the tang of the dressing and the crunch of the cabbage is almost more than one mouth can take.

Looks fancy but it’s really easy to put together. This recipe pretty much just comes down to 2 easy steps. The dressing and the walnuts. You can save a step if you have already candied walnuts.

Blue Cheese and Glazed Walnut Cabbage Salad
 
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Tangy Vinairgrette
Author:
Recipe type: Salad Dressing
Serves: 8
Ingredients
  • **VINAIGRETTE**
  • 3 tablespoons red wine vinegar
  • 1 tablespoon crumbled blue cheese
  • 1 tablespoon Dijon mustard
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • **CANDIED WALNUTS**
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon grass-fed butter (non grass-fed can be used)
  • 1 cup walnuts
  • 3 tablespoons pure maple syrup
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • **SALAD**
  • 8 cups pre-cut shredded cabbage mix or chop your own
  • 2 scallions thinly sliced
Instructions
  1. **VINAIGRETTE**
  2. Combine all ingredients and blend in a mini food processor or Nutribullet until creamy.
  3. **WALNUTS**
  4. Heat olive oil and butter over medium heat.
  5. Add walnuts and cook for 2 minutes, stirring.
  6. Add salt, pepper and maple syrup.
  7. Lower heat and continue cooking for 3 - 5 minutes while the walnuts caramelize.
  8. Remove from heat and place on a parchment paper or wax paper lined plate to cool. Separate the nuts before cooled completely.
  9. Let cool completely for about 5 minutes.
  10. **SALAD**
  11. Place cabbage in a large bowl topped with scallions mix.
  12. Toss with vinaigrette.
  13. Serve topped with blue cheese and walnuts.

 

candied walnut organic maple syrup olive oil grass fed butter

This salad compliments any meal as a side but is tasty enough as a meal on it’s own topped with a chicken breast or steak sliced thin.

blue cheese candied walnut cabbage salad dijon olive oil vinegar side dish

 Your taste buds will thank you or they’ll thank me, either way there will be happiness.

 

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