Cashew Chicken with Romanesco Cauliflower and Quinoa {recipe}

Cashew Chicken with Romanesco Cauliflower and Quinoa

This meal is perfect for those on the Paleo diet or wanting to eat clean.

What You Will Need

Cashew Chicken
2 large boneless chicken breasts, cut in half
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon ginger
2 teaspoons garlic powder
1/2 teaspoon pepper
3 tablespoons lemon juice
1-2 tablespoons olive oil
1/2 cup raw cashews, chopped
Salt, to taste or add 1/2 teaspoon into the spice mixture
 
 Romanesco Cauliflower
*I never knew this vegetable existed until I got it in a box of mixed produce we buy from a local farm. It gets dropped off at our door once a month and usually has at least one vegetable/fruit I have never used before. This month was a Romanesco Cauliflower. I'm not sure how readily available it is in all areas. But you should definitely try it if you ever come across it.*
This is what is looks like:

1 head of Romanesco Cauliflower
3 tablespoons extra virgin olive oil
Salt and Pepper to taste
3 tablespoons of grated Parmesan cheese

Quinoa
1 cup quinoa
2 cups water

Directions

Cashew Chicken
I found this recipe on Wifessionals. It was a part of her clean eating series. You can find the directions here!

 Romanesco Cauliflower
1. Preheat Oven to 400 degrees. Line a baking sheet with parchment paper or non-stick spray.

2. Cut Romanesco into small florets (like you would with broccoli). Place in a bowl.

3.  Season with the salt and pepper. Then add olive oil. Toss to make sure all florets are coated.

4. Place Romanesco on the baking sheet in a single layer. Evenly top with Parmesan cheese. 

5. Bake for 20-25 minutes, turning the florets once halfway through baking time.

Quinoa
Follow directions on the package of quinoa. 
I use 1 cup quinoa and 2 cups water. Bring to a boil, then cover and let simmer on medium heat for about 15-20 minutes or until all the water is soaked up.

Do you enjoy clean eating? Have you ever tried romanesco cauliflower before?

Salmon Burger with Avocado {recipe}

Salmon Burger with Avocado

What You Will Need

2 salmon fillets cooked and flaked

1/2 medium onion, diced

1 egg

1/3 cup Italian seasoned bread crumbs

1 teaspoon dried Italian seasoning1 teaspoon fresh lemon juice

salt and pepper to taste

2 tablespoons vegetable oil, or as needed
1 medium avocado, sliced

  Directions

1. In a medium size mixing bowl, combine salmon, onion, egg, bread crumbs, Italian seasoning, lemon juice, salt, and pepper. Mix thoroughly.

2. Make patties out of salmon mixture. This should make 4 medium sized patties.

3. Heat oil in a large frying pan. Place salmon patties in oil. Fry on both sides until golden brown, about 5 minutes each side. (When done, I place mine on a paper towel to soak up the extra oil/grease.)

 4. Place salmon burger on bun and top with avocado slices.

What's your favorite salmon meal? What do you think about the avocado topping?

Crock Pot Parmesan Chicken with Spaghetti Squash {recipe}

Crock Pot Parmesan Chicken with Spaghetti Squash

*Inspired by this Parmesan Chicken Crock Pot Recipe

What You Will Need

3-4  boneless, skinless chicken breasts 

8 ounces of mushrooms, sliced
1/2 medium onion, diced1 jar of your favorite pasta sauce

1 tablespoon of olive oil
1/2 teaspoon of dried basil
1/4 teaspoon of dried oregano

1/2 cup of shredded mozzarella cheese
1/2 cup of grated Parmesan cheese
 

1 medium spaghetti squash

 

Directions

  1. Place chicken breasts, mushrooms, and onion into Crock Pot. Cover with pasta sauce and then add the basil and oregano.

 2. Cover and cook on low for 6 1/2 hours.

3. Prepare the spaghetti squash. 

(I suggest doing this before the 6 1/2 hours is up because then it will be ready to go right in the oven when the time comes.) I didn't get to take any pictures this time, but if you're a visual person just google "cooking spaghetti squash." 

First cut the squash in half, length wise. Then clean out all of the 'guts'. This is done pretty much just like a pumpkin, but only take out the seeds and any lose strings.

4. At the 6 1/2 hour mark, cook the squash. Pre-heat the oven to 350 degrees. Lay the squash on a baking pan with the flesh down. Bake for 30 minutes, for medium sized.

5. After you put the squash in the oven (at the 6 1/2 hour mark), sprinkle the cheeses on top of the crock pot chicken. Put the cover back on and cook for another 30 minutes (while the squash is cooking). 

5. After the 30 minutes, turn the Crock Pot to warm and take the squash out of the oven. Once it is cooled, use a kitchen fork to get the 'spaghetti strands' out by shredding at the sides. When I do it, I shred some, clear it out, and then shred some more until it is all out. I know it may sound weird or hard to understand, but once you try it, you will know what I am trying to say :)

6. I served the chicken with the spaghetti squash on the side with sauce over it. It could also be served layered with the squash on the bottom and then the chicken and sauce on top.  

What are your thoughts on spaghetti squash? What do you make it with?

Baked Salmon {recipe}

Baked Salmon Recipe

What You Will Need

• 1 1/2 cups of cherry tomatoes
• 1 1/2 cups of fresh sliced mushrooms
• 1 large onion, minced
• 2 scallions, chopped
• 1 pound of salmon fillets
• Garlic salt to taste
•  Pepper to taste
• 1 tablespoon of dill
• 1 lemon, sliced

Directions

1. Preheat oven to 375 degrees F. Line a baking dish with enough extra aluminum foil to be able to fold over ingredients.
2. Stir together the tomato, mushrooms, onion, and scallions in a bowl; spread mixture into the bottom of the prepared dish. 
3. Lay the salmon fillets over the mixture. Season with garlic salt, pepper, and dill. Arrange the lemon slices atop each salmon fillet. 
4. Fold the foil over the salmon, and press edges together to seal. Bake in the preheated oven until the fish flakes easily, about 30 minutes. 

 

What are some of your favorite dishes lately?

 

Mini Turkey Meatloaves {recipe}

Mini Turkey Meatloaves Recipe

What You Will Need

• Cooking spray
• 8 ounces ground turkey breast 
• 1/2 cup chopped onion
• 3 tablespoons dry breadcrumbs
• 1 tablespoon chopped fresh parsley
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon black pepper
• 1 large egg
• 3 tablespoons ketchup

Directions 

1. 1. Preheat oven to 350°. Coat muffin pan with cooking spray. 
2. 2. In a large bowl, combine ground turkey, onion, breadcrumbs, parsley, Worcestershire sauce, salt, oregano, pepper, and egg.
3. 3. Stir in 2 tablespoons ketchup. 
4. 4. Spoon in about 1/2 cup of the meat mixture into each muffin cup. Squirt about a teaspoon of ketchup onto each loaf. 
5. 5. Bake at 350° for 30 minutes or until a thermometer registers 165°.

These are the perfect size for a toddler and super healthy too! I paired the mini turkey meatloaves with a baked potato and sauteed zucchini and mushrooms. Enjoy!

What recipes are you loving lately? I always need new ideas!