Chicken Thighs with Vegetables

Everyone in our family absolutely loves chicken thighs. I’m not sure why that is but we make it quite regularly and the plate finishes very quickly. I always add in some veggies as well so that the kids enjoy a nutritious meal.

I also think this recipe is what makes them delicious. It’s quite easy to make and takes very little time. Have a look at the recipe below and let me know what you think.

These chicken thighs and vegetables are very tasty.

Chicken Thighs

– Serves 6

– Total Prep Time of 50 minutes.


– 1 tablespoon of extra virgin olive oil

– 3 tablespoons of unsalted butter

– 2 large carrots, cut on a bias in one-inch pieces

– 4 celery ribs, cut on a bias in one-inch pieces

– 2 sprigs of rosemary

– Zest and juice of one lemon

– 2 1/2 cups of low-sodium chicken broth

– Buttered egg noodles

– Salt and pepper


– Preheat the oven to 425 degrees.

– Heat the oil and butter over medium-high heat in a Dutch oven or a large soup pot.

– Season the chicken on one side and, when the butter is melted, lay half of the chicken pieces, seasoned-side down, in the pot. Season the other side of the first three pieces and brown on both sides, about 8 minutes total.

– Transfer to a plate and repeat with the remaining chicken pieces.

– Reduce the heat to medium, add the carrots and celery and cook until tender, about 10 minutes.

– Add the rosemary and cook until fragrant, about 1 minute.

– Add the lemon juice to deglaze the pan; with a wooden spoon scrape up the lovely brown bits that the chicken left in the bottom of your pot — that’s where the entire flavor lies.

– Add the broth, zest and 1t salt; bring to a boil.

– Return the chicken to the pot and put the entire thing in the oven.

– Cook, uncovered, until the chicken is tender, about 40 minutes.

– Remove the pot from the oven and discard the rosemary.

– From here you can serve the chicken and vegetables over buttered egg noodles (you have plenty of time to cook them while the chicken’s roasting away) or, if you prefer, you can serve the dish as more of a soup and do away with the starchy carbs.

– If you serve the dish over noodles, save the “stock” for another soup another day.

– Serves three to four. Enjoy!

Is an Air Fryer a Healthier Version of a Deep Fryer?

Eating Too Much Fried Foods

In this article, we will try and debate the effects of using an air fryer and a deep fryer to fry food. 

If you are a human being then the chances are that you love fried foods. And why would you not? Fried foods taste amazing and the fat and oil involved in the preparation process is mainly responsible for this. The only problem is that we need to eat these foods in moderation otherwise we would be consuming too much bad fats. Consuming these saturated fats can lead to lots of different health problems in the future. It will initially cause weight can and this will eventually increase cholesterol levels in your body. Ultimately, you will be at an increased level of developing heart disease. Unfortunately, using a deep fryer regular will make you susceptible to these health problems. This is because deep fryers use a lot of oil that will become absorbed in your food during the frying process. This means that you will be consuming this oil that is abundant in saturated fats.

What is the Solution?

A lot of people and experts have been trying to tackle the above problem and one possible solution involves the rise of the air fryer. This aims to fry foods just like the deep fryer but without utilizing very little or no oil at all. It operates through hot air heating the food from all sides. The result is thoroughly cooked food that does not have any oil absorbed. If you like to use frozen foods from the supermarket, you will know that these will all be pre-cooked with oil. The good thing is that the low fat fryer actually has the ability to remove the excess oil being released by these items. If you are thinking of buying one then it might be worth spending a little time to look at the best air fryer reviews for 2016.

If you eat fast food on a regular basis then you will already know that the fat content of these foods is extremely high. However, in comparison, air fried foods can comprise less than 3% fat and up to 80% less fat than fast food. The way to use this machine efficiently is by using very little oil for ingredients that you have prepared at home by yourself. In comparison, you do not need to use any oil if you are using supermarket-bought frozen foods. In this case, the low fat fryer will do its best to remove the excess oil while ensuring that as little oil as possible gets absorbed into the food that you will be eating. It is quite clear to see that when compared to a deep fryer, an air fryer machine will be a lot better. This will not only allow you to make delicious food but it will also help you to improve your lifestyle and start a healthier diet.

An air fryer is basically a healthy alternative to the deep fryer.

A low fat fryer can also be associated with some more positive points. Some people often cook their food with healthy cooking oils. Obviously these will be far healthier than normal oil that is filled with saturated fats. However, it is a lot more expensive and can only be used by those who can afford to. If you end up buying an air fryer machine then you will be able to utilize the power of these healthy oils because you do not have to use so much. Using just a spoonful will be sufficient in most circumstances and the results will be better than ever.

Bottom Line

So the bottom line is that this kind of machine has obvious advantages when compared to a standard deep fryer. It will definitely improve your diet and lifestyle but obviously you will also have to make an effort.

Pumpkin Peanut Butter

To celebrate the weekend, I decided to make homemade pumpkin peanut butter! These two flavors are a match made in heaven, and I am sure you will love this quick and easy recipe.

Making peanut butter from scratch is a lot easier than you would think. All you have to do is throw some raw unsalted peanuts in a food processor and pulse away until butter starts to form!

It takes less than a minute for the delicious, creamy, and all-natural peanut butter to form.

Now for some extra taste, I added half a cup of organic canned pumpkin to the food processor. I pulsed the peanut butter and pumpkin together for a few seconds and then added my other ingredients.

You may need to stop the food processor and give everything a stir to help the mixing process. Once everything is incorporated you are ready to enjoy!

This pumpkin peanut butter would make a great snack with apple slices or spread on a rice cake. Combined with a banana, this would make a perfect pre-workout snack. Throw this in a blender with protein powder, almond milk, and a frozen banana and you have a decadent peanut butter pumpkin smoothie.

Now go make this delicious peanut butter!

This Pumpkin Peanut Butter is perfect for a snack.

Pumpkin Peanut Butter

– Serves 8

– Total Prep Time of 5 minutes.


– 3/4 cup of unsalted raw peanuts

– 1/2 cup of organic canned pumpkin

– 1/4 teaspoon of vanilla extract

– 2 teaspoons of honey

– 1/2 teaspoon pumpkin spice

– Pinch of salt

– Pinch of cinnamon


– Add peanuts to a food processor.

– Pulse peanuts for about 30 seconds, or until a thick butter forms.

– Add canned pumpkin and pulse for a few seconds.

– Add remaining ingredients and pulse to incorporate for about 1 to 2 minutes.

Enjoy right away or store in an airtight container in the fridge.

I should also mention that I used a mini food processor, which was perfect for the amount of peanut butter this creates. I would recommend storing in the fridge for 2 weeks at the most.

Buffalo Chicken Strips

I absolutely adore hot wings. I love the flavor so much that I don’t mind disposing of all table manners and just going at them like a rabid animal, gnawing the tiny bits of meat from the ridiculously small bones and coming up for breath with hot wing sauce from ear to ear and nose to chin. But my husband says they’re ridiculous and overpriced for the small amount of nourishment and the effort required. So, I’ve started making Buffalo Chicken Strips at home and now we can eat them at any time we like and as much as we want! It’s a glorious thing!

I’ve decided to share this glorious thing with you today and let you know how I do it. I’m sure there are a billion and 3 ways to do it, but here’s my way.

These Buffalo Chicken Strips are absolutely delicious.

Buffalo Chicken Strips

– Serves 4

– Total Prep Time of 45 minutes.


– 2 Eggs

– 1/3 cup of milk

– 2 cups of flour

– Paprika

– 3/4 cup of hot pepper sauce

– 3 tablespoons of butter

– 1 teaspoon of vinegar

– Oil

– 3 chicken breasts cut into strips

– Salt and pepper


– Please keep in mind my measurements are very approximate. I don’t ever measure on recipes like this.

– Pour oil into skillet until it’s about 1/2 deep or so. Set the burner to medium heat and let the oil get hot while you prepare your strips.

– Put milk and eggs into a small bowl and mix with fork.

– I like to put my flour and seasonings in a pie plate. Dump in a heap of flour and sprinkle in seasonings to taste. I don’t add tons because I have to keep a few strips out for the kids without sauce, and I want theirs to be pretty mild. Mix it all up.

– Take your breast strips and roll each one in the flour mixture, then in the milk mixture, and then back into the flour mixture. We have to make sure they’ve got a nice coating on them.

– By now your oil should be hot enough so throw in your strips and let them brown on one side. Flip them once and let the other side brown.

– While the chicken is frying, put your pepper sauce, butter and vinegar in a microwavable bowl. Zap it until the butter melts and then mix it up. Just smelling it will give you heartburn.

– When your chicken is cooked, drain it on a plate with paper towel. Pull out some for the kids and then dump the rest in a big Ziploc bag. Dump in your prepared sauce, too. Zip it up really tightly and shake it until your strips are good and coated.

Dump into a dish (Choose one that makes your food look plentiful, though. I did not.) Eat up and let me know what you think! This dish along with this summer salad recipe will be absolutely ideal for dinner.

Pilates and an Open Faced Sandwich

I have two very important things to talk about today. The first of those being one of my favorite workouts of all time: Pilates!

I haven’t done Pilates in while, but I decided to go to a class today and it was a great decision! For some reason, I always have it in my head that Pilates is not a hard workout and that it’s mostly ab moves and lying on a mat. Every time I go to a class though, this idea is proven completely wrong.

I think Pilates is one of the hardest, most difficult, and tiring workouts that a person can do. Seriously!! It is an hour-long class of constant muscle toning, with little break between moves. The moves done in a Pilates class are designed to be so difficult that the last few reps should really, really burn. Even intermediate or expert Pilates goers should struggle through the moves. I have heard from Pilates instructors that if the moves aren’t burning that means you are doing them wrong!

It makes me think of the saying, “What doesn’t kill you, only makes you stronger.” I think that was said in reference to Pilates because I know after just one class that my muscles are stronger. Lesson learned again: Pilates is not easy in any way!! Go take a class! Check out these benefits of Pilates if you still aren’t convinced.

Pilates is an excellent way to exercise.

After my class I needed a good, hearty recovery meal. I had eggs on my mind all day so that was the inspiration for the dish. I used two slices of Ezekiel bread, which has a lower glycemic index than regular bread. But the secret ingredient to this egg-tastic open-faced sandwich is hummus!! Hummus is a great spread for sandwiches and wraps. It goes especially well with eggs!

I threw this meal together without even thinking, but I realized when I was eating it that it was such a delicious healthy lunch idea! You can use whatever veggies you have on hand. I had arugula which is a somewhat spicy lettuce, and that went great with the eggs and hummus. This egg sandwich would also be amazing in a whole-wheat wrap. Whip this up when you’re short on time and meal ideas! It will have you feeling full and satisfied and glowing for the rest of the day.

Open Faced Egg Sandwich

– Serves 1

– Total Prep Time of 15 minutes.


– 2 slices of Ezekiel bread

– 1 tablespoon of olive or grape seed oil

– 2 eggs

– 2 tablespoons of hummus

– 1/4 cup of mushrooms, chopped

– 1 small tomato, chopped

– Handful of arugula

– Garlic powder

– Cilantro

– Salt and pepper


– Toast the Ezekiel bread.

– Heat oil in a small skillet over medium heat.

– Add mushrooms, and cook for 3 minutes.

– Add tomatoes, and sprinkle each of garlic powder, cilantro, and pepper.

– After about a minute, add arugula.

– Cook until arugula is wilted down.

– Transfer to a plate.

– Turn heat to low.

– Carefully add eggs one at a time to either side of the pan.

– Sprinkle with salt and pepper.

– Cook eggs until set, and then flip.

– Cook to desired level for about 3 minutes more.

– Spread 1 tablespoon of hummus on each piece of toast.

– Add half of the vegetable mixture to each piece of toast and then an egg.

Quick and Easy Summer Salad

Sometimes planning out healthy meals can seem like a chore. When you’re having a hard time coming up with a delicious and healthy meal there is one word that solves everything: salad.

It might sound like an obvious healthy choice, but there is so much you can do to add excitement, nutrition, and flavor to a salad. Summer is a great time for salads, because it is the prime season for many delicious vegetables.

I make myself a salad for either lunch or dinner at least 5 times a week. The trick to warding off salad boredom is to use a variety of ingredients. Don’t use the same combination every day because your taste buds will get sick of it! Try using a different protein like tofu or shrimp. You can also add some sweetness with dried fruit, or use a homemade dressing.

When I have to pack my lunch I typically go for tuna or chicken as my protein. You can cook your chicken the night before and throw it in the fridge until you’re ready to assemble your salad. I love the tuna in the pouches because it takes the hassle out of opening a can.

And that is how my salad was born.

This summer salad is quick and easy to make.

My basic formula for salads is as follows:

– 2 cups of dark leafy greens

– 4-6 ounces of lean protein

– 1 cup of assorted chopped vegetables

– 1/8-cup nuts or seeds

– A few tablespoons of oil-based dressing

My dressing is usually 1 part balsamic vinegar to 2 parts olive oil, salt, and pepper. Sometimes I add a teaspoon of Dijon mustard or hummus if I want it to be creamier.

For this, I just used basic balsamic vinaigrette. I don’t usually measure it out but it’s probably about 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar.

It is definitely better to make your own dressing because store bought dressings usually have a lot of sodium and strange ingredients. It’s so easy to throw a dressing together and you can make it exactly to your liking. Throw some fresh herbs in like basil or parsley, add some citrus juice, or add heat with spicy seasonings.

Experiment with different combinations until you find the perfect mix. Keep in mind that a little oil goes a long way when it comes to dressing a salad.

Quick and Easy Summer Salad

– Serves 1

– Total Prep Time of 10 minutes.


– 2 cups of leafy greens

– 1/2 cup chopped yellow pepper

– 1/2 cup chopped tomato

– 1/2 an avocado chopped

– 1/8 cup roasted sunflower seeds

– 1 pack of white albacore tuna

– 2 tablespoons extra virgin olive oil

– 1 tablespoon of balsamic vinegar

– Salt and pepper


– Chop all the vegetables into bite size pieces.

– Rinse and dry lettuce, and cut into small pieces.

– Place lettuce in a bowl and arrange veggies on top.

– Sprinkle the sunflower seeds over the salad.

– Add tuna.

– Whisk the olive oil and balsamic vinegar in a separate bowl and add salt and pepper to taste.

– Drizzle dressing over salad.

– Using two spoons, toss the salad so that the dressing saturates through.

This salad is so simple and full of what your body needs. You are sure to be glowing after eating it!