Grilled Chicken with Watermelon Salsa and Quinoa
1/2 cup sliced almonds
1 cup quinoa
2 cups vegetable broth
1/2 Jalapeño chopped no seeds
1 pound watermelon chunks
1.75 package of mint finely chopped
Carrington Farms coconut oil
1 pound of chicken breasts
In a medium pot, toast sliced almonds over medium heat until golden being careful not to burn.
Add 1 cup of quinoa until toasted.
Add 2 cups of vegetable broth, bay leaf and cinnamon to taste. Bring to a boil, covered, then reduce the heat to simmer for about 20 minutes or until liquid evaporates.
Remove from heat and let it sit an additional 5 minutes. Fluff and enjoy.
While quinoa is cooking, cut lime in half. In a large pan, add a drizzle of Carrington Farms coconut oil and add chicken breasts. Squeeze lime on top of breasts, cook on medium heat until halfway cooked through. Flip breasts over and squeeze rest of lime on top. Cook until chicken is cooked through.
Add watermelon chunks to large bowl, add 1/4 vidalia onions, the juice of 1 lime, finely chopped mint, jalapeño and drizzle of carrington farms coconut oil.
Deborah Orlick Levy features healthy options to make those March Madness parties a touch more nutritious. Deborah states that since “summer bodies are made in the months before summer” it is important to stay on track throughout the year, and then discusses healthier options so viewers can “eat without the guilt.”
Click here for a copy of the recipes.
Silicone heart/egg pancake rings
3/4 cup Arrowhead Mills Multigrain Pancake and Waffle Mix
1 Tbsp Carrington Farms unflavored coconut cooking oil
3/4 cup skim milk
1 cup sliced strawberries or raspberries (or more if you prefer)
Using a whisk, stir ingredients until smooth with no lumps. Spray silicone rings with non-stick spray (preferably Carrington Farms Coconut Oil Cooking Spray) placing them lip side down on pre-heated, lightly oiled pan.
Spoon 2 tablespoons of batter into each heart shaped mold. Cook until set. Remove the ring. Flip pancake to the other side until cooked through.
Place strawberries and raspberries on top of pancakes.
1 container plain nonfat Greek yogurt
2 Tbsp Carrington Farms Flax/Chia blend
1 Tbsp all-fruit raspberry preserves (Polaner works well)
2 Tbsp almond milk creamer (unflavored or vanilla)
1 cup chopped strawberries
Set strawberries aside. Mix other ingredients together. Let mixture chill in refrigerator for 2 hours. Layer strawberries and pudding in a small glass.
1 cup nonfat plain greek yogurt
1/2 cup fresh raspberries
1/2 cup sliced fresh strawberries
1/2 tsp honey
1/4 cup chopped, toasted walnuts* or low fat granola
1/2 cup nonfat plain Greek yogurt in a glass or small mason jar (if you want to eat it on-the-go)
Layer 1/2 cup raspberries
Add remaining yogurt on top of raspberries
Place sliced strawberries on top
Add walnuts or low fat granola
Drizzle with honey
* To toast the chopped walnuts, place on a baking sheet in preheated oven at 400 degrees for a few minutes. Check frequently, making sure to toast and not burn.