Peanut Chicken with Soba Noodles

We used buckwheat soba noodles instead of pasta in this Asian-inspired chicken dish. It’s loaded with leafy greens, fresh edamame and crunchy peanuts. Enjoy hot or cold!

Total Time: 32 min.

Prep Time: 20 min.

Cooking Time: 12 min.

Yield: 4 servings

Ingredients:

½ cup low-sodium organic chicken broth

1 Tbsp. all-natural peanut butter

1 Tbsp. reduced-sodium soy sauce

1 Tbsp. raw honey

2 cloves garlic, finely chopped

1 thin slice fresh ginger, peeled, finely chopped

1 tsp. coconut oil

12 oz. raw chicken breast, boneless, skinless, cut into 2-inch pieces

½ medium onion, thinly sliced

2 cups fresh spinach (or chopped baby bok choy)

1 cup fresh shelled edamame

2 cups cooked soba noodles (about 4 oz. dry noodles)

1 tsp. crushed red pepper (optional)

2 Tbsp. raw peanuts

Preparation:

1. Combine broth, peanut butter, soy sauce, honey, garlic, and ginger in a medium bowl; whisk to blend. Set aside.

2. Heat oil in large skillet (or wok) over medium-high heat.

3. Add chicken and onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.

4. Add spinach; cook, stirring frequently, for 2 to 3 minutes, or until spinach is wilted.

5. Add edamame, noodles, broth mixture, red pepper (if desired), and peanuts; cook, stirring frequently, for 2 to 3 minutes, or until heated through.

Shamrock Smoothie

This minty Shamrock smoothie recipe satisfies your sweet tooth and your desire to raise a glass to St. Patrick, but it’s great any time of the year.

Total Time: 15 min.

Prep Time: 15 min.

Yield: 1 serving

Ingredients:

1 cup almond milk, unsweetened

1 kiwi fruit, peeled and diced

¼ cup fresh mint leaves

1 tsp. pure maple syrup

1 scoop Greenberry Shakeology

1 cup ice cubes

Preparation:

1. Place almond milk, kiwi, mint, maple syrup, Shakeology, and ice in blender.

2. Cover and blend until smooth.

Grilled Chicken Dijon

Grill it or broil it, this lean chicken dijon recipe is a fantastic, healthy dinner you can make in 15 minutes or less.

Total Time: 15 min.

Prep Time: 5 min.

Cook Time: 10 min.

Yield: 2 servings

Ingredients:

2 (4-oz.) raw chicken breasts, boneless, skinless

1 clove garlic, crushed

2 tsp. Dijon mustard

6 fresh parsley sprigs (or thyme, marjoram, or rosemary), finely chopped

1 dash sea salt

½ tsp. ground black pepper

1 Tbsp. olive oil

Preparation:

1. Preheat grill or broiler.

2. Combine garlic, mustard, parsley, salt, pepper, and oil in a small bowl; mix well.

3. Brush chicken breasts evenly with garlic mixture.

4. Grill or broil chicken for 5 minutes on each side or until chicken is no longer pink in the middle.

Roasted Chicken and Butternut Squash Soup

Butternut squash and corn give naturally sweet flavor to this savory chicken soup. Using rotisserie chicken makes it an easy meal to prepare on a busy weeknight. Tip: Freeze leftover soup in individual portions using large muffin tins. Spray muffin tin with nonstick spray, then ladle soup into cups and freeze. When frozen, remove portions to a plastic bag or storage container. One serving equals about 2 frozen pieces.

Total Time: 38 min.

Prep Time: 15 min.

Cooking Time: 23 min.

Yield: 8 servings, about 1 cup each

Ingredients:

1 tsp. olive oil

1 medium onion, chopped

1 medium red bell pepper, chopped

4 cups low-sodium organic chicken broth

2 Tbsp. chopped fresh thyme (or 2 Tbsp. dried thyme)

Sea salt (or Himalayan salt) and ground white pepper (to taste; optional)

8 oz rotisserie chicken breast, boneless, skinless, shredded

1 cup frozen corn (or roasted corn)

2 cups cubed butternut squash

Preparation:

1. Heat oil in medium saucepan over medium-high heat.

2. Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.

3. Add chicken broth and thyme. Season with salt and pepper if desired; cook, stirring occasionally, for 10 minutes.

4. Add chicken, corn, and squash; cook, stirring occasionally, for 5 to 8 minutes, or until squash is soft.

5. Divide evenly between eight serving bowls.

Breakfast Caprese with Pesto

This filling egg-white omelet has only 121 calories per serving, but packs a whopping 18 grams of protein to start your morning right. Make it extra-special with this easy homemade  basil pesto.

Total Time: 10 min.

Prep Time: 5 min.

Cooking Time: 5 min.

Yield: 1 serving

Ingredients:

4 large egg whites (½ cup)

Nonstick cooking spray

1 slice medium tomato

½ oz. fresh mozzarella cheese (sliced)

½ tsp. prepared pesto sauce

Preparation:

1. Place egg whites in a medium bowl; whisk to blend. Set aside.

2. Heat medium nonstick skillet lightly coated with spray over medium-low heat.

3. Add egg whites; cook for 1 minute. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath. Cook for 3 to 4 minutes or until set.

4. Top with tomato, cheese, and pesto. Gently fold in half.

Basil Pesto

Making your own pesto from scratch is easy and delicious! Use this basil and walnut paste as a spread on sandwiches, or use as a topping for meat, roasted vegetables, or whole grain pasta. Keep in mind that pesto is not low in fat, so don’t overdo it.

Total Time: 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 8 servings, about 2 Tbsp. each

Ingredients:

2 cups fresh basil leaves

¼ cup chopped toasted walnuts

¼ cup shredded Parmesan cheese

2 cloves garlic, coarsely chopped

3 Tbsp. extra-virgin olive oil

½ tsp. sea salt

½ tsp. ground black pepper

Preparation:

1. Place basil, walnuts, cheese, and garlic in a food processor; pulse until coarsely chopped.

2. Slowly add oil; pulsing constantly.

3. Season with salt and pepper.

Beef and Broccoli with Red Bell Pepper

This healthy broccoli and beef stir-fry gets vibrant color and a boost of vitamin C from red bell peppers.

Total Time: 20 min.

Prep Time: 10 min.

Cooking Time: 10 min.

Yield: 4 servings, 1 cup each

Ingredients:

¼ cup reduced-sodium soy sauce

6 Tbsp. water, divided use

2 Tbsp. corn starch, divided use

1 Tbsp. raw honey

1 lb. raw top sirloin beef, trimmed of fat and sliced into ½-inch thick pieces

1 tsp. coconut oil

4 cups broccoli florets

2 medium bell peppers, cut into 1-inch cubes

2 cloves garlic, chopped

1 thin slice fresh ginger, peeled, finely chopped

Preparation:

1. Combine soy sauce, 4 Tbsp. water, 1 Tbsp. corn starch, and honey in a small bowl; mix well. Set aside.

2. Combine remaining 1 Tbsp. cornstarch and 2 Tbsp. water in a large bowl; mix well. Add beef. Toss gently to coat.

3. Heat oil in large skillet over medium-high heat.

4. Add beef; cook, stirring frequently, for 2 minutes, or until cooked through and no longer pink. Remove from skillet, keep warm.

5. Add broccoli, bell pepper, garlic, and ginger to skillet; cook, stirring frequently, for 3 to 5 minutes. Place broccoli mixture in beef bowl.

6. Add soy sauce mixture to skillet; cook, stirring constantly, over medium-high heat for 30 seconds, or until thickened.

7. Return beef and broccoli mixture to skillet; cook, for 1 to 2 minutes, or until well mixed and heated through.