Marinated & grilled Greek Chicken is served on a bowl of zucchini noodles, topped with cucumber tomato salsa for a healthy, gluten free meal made in under 30 minutes!
Butternut Squash Apple Bruschetta tops balsamic grilled chicken in this delicious grilled bruschetta chicken recipe, made in only 29 minutes!
Marinated grilled chicken is served over zucchini noodles & topped with fresh tomato bruschetta in this healthy, gluten free chicken zoodle bowl recipe!
Bowls in the food world are the equivalent to Game Of Thrones in the TV world, SO HOT RIGHT NOW!
If you google “Bowl Trend In Food” you’ll find dozens of articles about how “Bowls Are The New Plates” (yes, that’s actually the title of an article from The Wall Street Journal! 🙂 )
This is one food trend that I’m not upset about at all! You can pack a lot of healthy ingredients into a bowl, while also adding a ton of flavor to make it super yummy!
And today on the blog… more grilling goodness!!
For today’s recipe I’m combining one of my favorite summer salads, the caprese, with the deliciousness of a grilled chicken sandwich!
Looking for new chicken breast recipes to switch up your weekly menu? You’ve come to the right place! These 12 chicken breast recipes are all easy to prepare and made in 30 minutes or less, making them perfect for weeknight dinners in a rush!
With everything from burgers to skewers, and Chinese to Mexican, as well as many gluten free options, this list will add tons of variety to your chicken recipe repertoire!
It’s been 6 weeks since I started going to the gym on a daily basis (sometimes even two-a-days) so I’m just wondering why I don’t have JLo’s abs yet? Um, what’s up? Maybe it has something to do with my obsession with tacos, cheese and delicious craft beers during football games 🙂
Let’s be honest, I work out, so that I can continue to enjoy these delicious treats of life and keep a somewhat JLo-esque figure!
While I’m not willing to give up my favorite foods, such as tacos, I am willing to make them a little healthier, and that’s where I came up with this idea for chicken tacos in lettuce wraps.
All of the delicious taco filling without the extra carbs from the tortilla!
Now that summer is in full swing and grilling season is well under way, it’s time to introduce you to my latest grilled skewer creation, the Roasted Jalapeño Honey Chicken Skewer!
I’m sure that many of you are familiar with Litehouse products already, but for those of you who aren’t, I’m happy to fill you in on all of the goodness they have to offer!
Last week my friend Carla brought me a giant bag of key limes from the tree at her house. Giant bag of key limes, what oh what would I do with all of these little gems!
Obviously my first thought was key lime pie, cheesecake or ice cream, but I wanted to do something different than dessert. That’s when I got thinking about one of my most popular Little Leopard Book recipes ever, Chipotle Lime Chicken Fajita Skewers.
There’s basically nothing I love more than grilling. When I was notified that I must remove the grill from my balcony last year by my buildings HOA I almost cried (actually I might have cried… a little!)
I may or may not have snuck it back out there for the last 6 months, but luckily if that ever happens again I’m covered! I am now the proud owner of an indoor T-fal OptiGrill!
This salad is the first of 3 new low-sodium recipes I’ll be adding to Little Leopard Book in the next 24 hours!
Why the surge of new low sodium dishes you ask? Because I’ve been asked to host a low sodium cooking demonstration and segment on San Diego 6 News tomorrow morning!
This will be the first live cooking demo for myself and Little Leopard Book and I could not be more excited! If you’re in San Diego, tune in at 8:20 AM. If you’re elsewhere in the world, look for a link to the video on our Facebook page tomorrow afternoon!
Now on to this delicious salad recipe!
In addition to being low sodium, the news station asked that the dishes I prepare be easy to make, consist of only a few ingredients and require no cooking. My mind immediately went to a fresh, summer salad!
Most of the sodium in a salad comes from the cheese and the salad dressing. The first step in creating a salad low in sodium is making your own salad dressing. The dressing I created for this recipe contains only 5 mg of sodium per cup. Compare that to a light Italian dressing purchased in the bottle which is 380 mg for 2 tablespoons and you’re saving some serious sodium intake!
Ricotta cheese, as well as mozzarella cheese are the lowest in sodium of all cheeses, so I sprinkled that on top to give the salad a little creaminess. The entire salad contains only 140 mg of sodium, making it a delicious low sodium choice for a scrumptious lunch or fantastic side dish at summer BBQ’s!
- 2 cups spinach
- 1/4 cup strawberries (stems removed and sliced)
- 1/4 cup blueberries
- 1/4 cup pecans
- 1 tomato
- 1/4 cup ricotta cheese (crumbled)
Lemon Vinaigrette Salad Dressing
- 1/2 cup balsamic vinegar
- 1 lemon (zested and juiced)
- 1/2 tsp black pepper
- 1/2 cup olive oil
Begin by whisking the balsamic vinegar, lemon juice, zest, and black pepper together. Next, add the olive oil while whisking well to combine.
Next, add the spinach to a large bowl, then add the strawberries, blueberries and pecans. Top with the crumbled ricotta cheese.
Serve with 1/4 cup of the salad dressing and reserve the rest. This salad dressing will keep in the refrigerator for up to 2 weeks.
I decided to add a little protein with a sliced piece of Lemon Rosemary Basil Grilled Chicken.
Leave out the steak seasoning in my recipe for Lemon Grilled Chicken and one chicken breast only adds 70 mg of sodium to the salad, keeping it at approximately 200 mg of sodium total.
The recommended intake of sodium is around 2,000 mg per day, but can vary based on age, gender, height and weight.
Leave off the cheese and this recipe is also paleo!
♣ Vegetarian Option: This recipe is vegetarian without the chicken.
♦ Gluten Free Option: This recipe is gluten-free.
♠ Paleo Option: Omit the ricotta cheese to make this recipe paleo.