A Bright Balance

The perfect recipe for a balanced life!


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Baked Chicken Bruschetta

Baked Chicken Bruschetta

(This recipe serves 4-6 people)

Ingredients:

  • 3 boneless chicken breasts (cut into 1” cubes)
  • ½ red onion (diced)
  • 1 handful baby spinach (roughly chopped)
  • 1 handful baby kale (roughly chopped)
  • 1 package (1 pint) cherry/grape tomatoes (cut in half)
  • 1 tablespoon olive oil
  • Salt & pepper
  • 1 tablespoon dried oregano
  • 1 ½ cups shredded cheese of your choice

Directions:

  • Preheat oven to 350°
  • In a large casserole dish, combine diced chicken, red onion, baby spinach, baby kale, tomatoes, salt & pepper, ½ tablespoon dried oregano, and 1 cup shredded cheese of your choice (I chose shredded Swiss cheese), and 1 tablespoon olive oil.
  • Gently combine all ingredients together with a large spoon. Arrange ingredients into an even layer in the casserole dish.  Top with the remaining ½ cup shredded cheese, ½ tablespoon dried oregano and salt & pepper.
  • Bake uncovered for 45 minutes to 1 hour or until chicken is fully cooked and the cheese is bubbly.
  • OPTIONAL: cook casserole under the broiler for 1-3 minutes (WATCH CAREFULLY) to get the cheese golden brown.
  • Serve hot using a slotted spoon (to decrease the amount of excess water) and enjoy!

Download a PDF of this recipe here!

Baked Chicken Bruschetta

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Vegetable Quinoa

 The perfect side dish!

Vegetable Quinoa

(This recipe serves 4-6 people)

Ingredients

  • ½ red onion (diced)
  • 1 cup mushrooms (diced)
  • 1 green pepper (diced)
  • 1 cup uncooked quinoa
  • Salt & pepper
  • Olive oil

Directions

  • In a medium sauce pan, sauté the diced onion, mushroom, and pepper with 1 tablespoon olive oil and salt & pepper on medium high heat.
  • Once the vegetable start to become tender, add in the 1 cup quinoa and stir with the vegetables and olive oil until the quinoa is lightly toasted and coated with oil.
  • Next, add in 2 cups water (or vegetable stock) and stir gently. Bring the mixture to a boil and then reduce the heat to low.  Cover with a lid and allow to cook for about 15-20 minutes or until the quinoa is tender.
  • Fluff mixture with a fork. Serve warm and enjoy as a delicious side dish!

Download a PDF of this recipe here!

Vegetable Quinoa


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Sweet Potato & Roasted Tomato Soup

Sweet Potato & Roasted Tomato Soup

(This recipe serves 6-8 people)

Ingredients:

  • 4-6 large tomatoes
  • 2 large sweet potatoes (peeled & cubed)
  • 1-2 large onions
  • 3-4 whole garlic cloves (finely diced)
  • Extra virgin olive oil
  • 1 box vegetable stock
  • 1 can full fat coconut milk
  • 1 bunch fresh basil
  • Salt & pepper

Directions:

  • Preheat oven to 350°
  • Slice tomatoes and onions into large quarters. Toss vegetables with diced garlic, 2 tablespoons olive oil, and salt & pepper.  Place on a baking sheet in an even layer and roast for about 20-30 minutes or until vegetables are tender.
  • In a large stock pot, boil the cubed sweet potato with water and a teaspoon of salt for about 20-30 minutes or until the sweet potatoes are tender.
  • Once the sweet potatoes are cooked, strain them and place back into stock pot. Add in the roasted tomatoes and onions with the can of full fat coconut milk and the box of vegetable stock.
  • With a hand blender, puree the vegetables until the texture is smooth. Add in the bunch of fresh basil and continue to puree.  Add more salt & pepper to taste.
  • Cook on stove top at medium-low heat for about 20 minutes so flavors can incorporate.
  • Serve topped with shredded cheese and chopped fresh basil!

Download a PDF of this recipe here!

Sweet Potato & Roasted Tomato Soup


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Sweet & Savory Carrot Puree

Sweet & Savory Carrot Puree

The perfect side dish!

(This recipe serves 6-8 people)

Ingredients:

  • 1 large bag baby carrots
  • 1 large onion (roughly chopped)
  • 1-2 whole garlic cloves (minced)
  • 1 can full fat coconut milk
  • 2 tbsp chives (chopped)
  • Salt & pepper

Directions:

  • In a large stock pot, boil the baby carrots, chopped onions, and garlic cloves in water with a teaspoon of salt for about 30-40 minutes or until the carrots are very soft.
  • Once the carrots are soft, strain over the sink in a large colander.
  • Add the strained carrots and onions into the blender or food processer with the can of full fat coconut milk.
  • Blend until very smooth and transfer back into pot.
  • Add the chopped chives and salt and pepper to taste. Stir thoroughly on low heat.  (The can of coconut milk can make the puree cool)
  • Once warmed through, serve as the perfect side dish topped with chopped chives and enjoy!

Download a PDF of this recipe here!

Sweet & Savory Carrot Puree


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Slimming Green Smoothie

Slimming Green Smoothie

Great for breakfast or dessert!

Ingredients

  • 1 small banana or half a large banana
  • 1 handful baby spinach
  • 1 cup fresh berries
  • 1 level scoop of your favorite protein powder (I used coconut flavor)
  • 1 cup unsweetened almond/coconut milk or water
  • A handful of ice cubes

 

Directions

  • Add all ingredients into blender
  • Blend until perfection!

Download  PDF of this recipe here!

Slimming Green Smoothie


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Oven Roasted Garlic Button Mushrooms

Oven Roasted Garlic Button Mushrooms

(This recipe serves 6-8 people)

 

Ingredients

  • 1 large package button mushrooms (Washed and cut in quarters)
  • Salt & pepper
  • Garlic powder
  • Olive oil

 

Directions

  • Wash the button mushroom with cool water and cut in halves or quarters depending on size.
  • Place in a large mixing bowl with 2 tablespoons olive oil, 2 tsp salt, 2 tsp pepper, and 2 tsp garlic powder.
  • Toss mushrooms so that spices are evenly distributed.
  • Preheat oven to 350°
  • Spread mushrooms onto a cookie sheet in one even layer
  • Bake for about 20-30 minutes or until tender
  • Serve as a healthy side dish!

Download a PDF of this recipe here!

Oven Roasted Garlic Button Mushrooms


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Mini Breakfast Quiches

Quiches going in!

Before
Mini Breakfast Quiches

After

(This recipe serves 4-6 people)

Ingredients:

  • 1 cup diced mushrooms
  • 1 cup diced red onion
  • 1 cup diced bell pepper
  • 1 cup diced ham
  • 1 cup chopped spinach
  • 2 ½ cups shredded cheese
  • 8-10 eggs
  • Olive oil
  • Salt & pepper

Directions

  • In a medium skillet, sauté on medium-high heat the mushrooms, onions, and peppers with 1 tablespoon of olive oil and a pinch of salt and pepper.  Stir occasionally and allow to cook for about 10 minutes.  Once soft, add the chopped spinach and diced ham and mix all the ingredients together.
  • In a large mixing bowl, crack 8-10 eggs and whisk together.  Add in the vegetable and ham mixture and 2 cups of the shredded cheese.  (Save the ½ cup to top the mini quiches with).  Make sure to stir thoroughly while combining all of the ingredients together.
  • Preheat oven to 350°.  Using a paper towel, rub olive oil on the bottom and side of muffin tins to ensure the egg mixture won’t stick.
  • Pour the mixture into each muffin cup leaving about ½” from the top (the eggs will rise!).
  • Bake in the oven for 20-22 minutes or until the egg mixture is cooked.  Add the remaining ½ cup of shredded cheese to the top of each quiche and place back into the oven for about 3 minutes or until the cheese is melted.
  • Allow to cool before removing from the muffin tin.  Serve warm and enjoy!

Download a PDF of this recipe here!

Mini Breakfast Quiches