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Pomegranate Balsamic Chicken Thighs Recipe

 
I love balsamic chicken. Its bold flavor always makes my taste buds sing. I decided to switch things up this week and add some subtle sweetness to my recipe from 100% pomegranate juice and the results did not disappoint. The reduction that forms while these boneless chicken thighs simmer on the stove is both tangy and slightly sweet - and 100% delicious.  

POMEGRANATE BALSAMIC CHICKEN THIGHS RECIPE

Recipe Ingredients 
8 boneless, skinless chicken thighs
1/4 cup olive oil
1/4 cup 100% pomegranate juice
1/4 cup balsamic vinegar
1 TBSP Dijon mustard
3 garlic cloves, minced
1 TSP salt
1 TSP pepper
1 TSP dried rosemary
Chopped fresh parsley, to garnish

Recipe Directions
  1. Prepare marinade: In a large bowl, whisk together olive oil, pomegranate juice, balsamic vinegar, and dijon mustard. Add in fresh garlic, salt, pepper, and dried rosemary.
  2. Add the 8 boneless, skinless chicken thighs to the bowl with the marinade and toss to coat. Let sit for at least 15 minutes. If you've got the time, let the chicken marinate in the refrigerator for a few hours and up to overnight. 
  3. Heat a cooking pan on the stove top over medium heat.
  4. Once the pan is hot, pour the whole bowl of chicken and marinade into the pan. Spread out the pieces evenly.
  5. Let chicken simmer, UNCOVERED, flipping every 5 minutes or so, until done. It's important not to cover the pan, since that will increase the moisture and not allow the sauce to fully reduce at the end. 
  6. After the chicken is cooked through, about 20 minutes, remove the chicken and put it on a plate. 
  7. Skim the fat from the reduction that has most likely formed in the pan. If the sauce is not thick, let it simmer for a few more minutes stirring constantly. 
  8. Pour reduction over plated chicken, garnish with fresh parsley and enjoy! 

 This dish cooks quickly on the stove top because I choose to use boneless chicken thighs. If you're using bone-in, I would recommend baking at 375 for 1 hour. Then skim the fat and reduce the pan drippings on the stove top for about 7-8 minutes until the reduction forms.

Until next time!

SMP
balsamic vinegar, clean eating, eat real food,
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Italian Herb Roasted Red Potatoes Recipe



Even though white potatoes are now allowed on the Whole30, I'm trying not to over do it. I love getting an array of different vegetables in while doing a Whole30, so white potatoes will be more of a treat than an every day thing! 

And when that treat comes, I will be making these simple Italian herb roasted red potatoes. They come together in no time at all and are just the carby goodness you sometimes need.

ITALIAN HERB ROASTED RED POTATOES RECIPE

Recipe Ingredients: 
3 lbs of small red potatoes, quartered 
2-3 TBSP of cooking fat of choice, I used olive oil 
2 TBSP dried Italian herb seasoning*
salt, to taste 
pepper, to taste 

Recipe Directions:
  1. Preheat oven to 400 degrees F.
  2. Prep potatoes. I prefer to leave the skin on, but you can peel if you'd like.  
  3. Add quartered potatoes to a large bowl and drizzle olive oil or other cooking fat of choice (avocado oil, coconut oil, etc).  Liberally season with salt, pepper, and Italian herb seasoning mix. With a large spoon, toss the potatoes until every piece is well coated with oil and seasonings. 
  4. Lay the potatoes on a baking sheet in a single layer.
  5. Roast, uncovered, for about 30-40 minutes or until done, flipping halfway through. 
  6. Enjoy!

*My Italian Herb seasoning mix has marjoram, oregano, thyme, rosemary, savory, basil, and sage. Feel free to just use those herbs if you don't have a mix handy! 

Until next time!
SMP 
clean eating, eat real food, herbs,
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Cinnamon Roasted Sweet Potato & Apple Recipe


I came up with this super simple side dish earlier this fall when I had a surplus of apples that I had to use up. I was on a Whole30 at the time, so I couldn't make apple crisp or apple pie, so I thought, hmm, how would this taste roasted with some sweet potato? The answer: AMAZING. 

CINNAMON ROASTED SWEET POTATO AND APPLE RECIPE

Recipe Ingredients: 
1-2 large sweet potatoes, cubed
3 organic apples, cubed slightly bigger than the sweet potatoes
1-2 TBSP of melted ghee or cooking fat of choice
cinnamon, to taste
salt, to taste

Recipe Directions:
  1. Preheat oven to 400 degrees F.
  2. Prep sweet potato and apples, cubing the apples a bit bigger than the sweet potato because the apples cook down faster. I don't bother peeling the sweet potato or apples, but feel free if you'd like.
  3. Add cubed sweet potato and apples to a large bowl and add melted ghee or other cooking fat of choice (olive oil, coconut oil, etc).  Add a few pinches of salt and sprinkle with cinnamon. With a large spoon, toss the cubes until every piece is well coated with ghee, salt, and cinnamon.
  4. Lay the sweet potato and apple cubes on a baking sheet in a single layer.
  5. Roast, uncovered, for about 30 minutes or until done. Your house will smell AMAZING.
  6. Enjoy!
PS: This taste great as a breakfast item with some over easy eggs piled on top or mixed into some ground beef or ground pork. 

Until next time!
SMP
apples, clean eating, eat real food,
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Weekly Fitness Victories - Last Two Weeks Recap


It's been a few weeks since I've written a Weekly Fitness Victories post. Mostly due to lack of time and then I had to take almost 2 weeks off from the gym because the little one was sick. 

When I got back to the gym last week, I thought I was going to experience a set back in my training - but it was actually the opposite. I came back stronger and was able to kick butt in my workouts. I guess my body needed some recovery time! 

Last week, I was only able to go to Crossfit two days but they were good workouts! During Tuesday's workout, I was able to progress to only a black band for pull-ups. I used to need both black AND green to pull myself up. Getting stronger! WOOT! On Wednesday, we did a lovely benchmark workout combination of Grace + Annie + Grace. That was rough, but fun. It was my first time doing Grace (30 Clean & Jerks for time) and I completed the first Grace in 4:03 at 55#. I'm looking forward to testing my progress in a few months on that one. Either faster time or heavier weight!

Current week: 11/10 - 11/14

MONDAY: REST DAY

TUESDAY: ARMISTICE - In honor of Veteran's Day. 
This was a tough workout, but I felt very strong and was able to maintain a good pace. 

WEDNESDAY: REST DAY 

THURSDAY: All the Squat Cleans! 
We worked on squat cleans from the hang position and I PR'd! The heaviest I've been able to clean off the floor was 85#, but I was able to do 90# from the hang! I bet when we test a full clean, I will be able to do more. I worked a lot on technique and getting under the bar quicker - which totally helps! Sometimes I freak myself out mid-pull and bail, but my coach helped me to just drop under the bar and stand back up. After missing an attempt, I was able to clean the bar without a problem. Funny how that works. Technique is so important.

FRIDAY: HERO WOD FRIDAYS - Wittman!
I finished. That's all that matters! Wittman seemed like it wasn't going to be too bad, but seven rounds of anything is definitely going to test your stamina. I wanted to quit after round 2, and then again after round 5, but thanks to my coach, I was able to push through. After all, it's all about honoring the fallen who gave it all. I just can't quit - they surely didn't. 


Share some of your fitness victories this week, big or small, in the comments below! 

Until next time!

XOXO, 
SMP 
crossfit, fitness, positivethinking,
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Sausage and Kale Pesto Bowl Recipe

 

After a great WOD (workout of the day) at the box (Crossfit word for gym), I was hangry (a cross between hungry and angry). I got home at 8am, got the baby down for a nap by 8:45, and had a work conference call to attend at 9. I decided to be adventurous and make breakfast while on the phone - thank God for mute buttons! 

Since I was paying attention to the conference call, I just started pulling stuff out of the fridge and throwing things together. End result was a yummy bowl of chicken sausage, grape tomatoes, kale, and cashew pesto. It's a simple recipe which can easily be adapted to whatever veggies and proteins you have on hand. I ate this whole thing, but it could also easily be a side dish for two alongside some eggs - darn, why didn't I think of that earlier?

Sausage & Kale Pesto Bowl Recipe

Recipe Ingredients
2 Aidell's Chicken & Apple Sausage (whole30 approved!), diced
15-20 grape tomatoes, quartered
2 big handfuls of organic kale, cut and cleaned
1 heaping TBSP of pesto (recipe below for cashew pesto)
1 TBSP cooking fat of choice
1 capful of apple cider vinegar
pinch of salt

Recipe Directions
1. Heat a cast iron skillet over medium heat.
2. While your skillet is heating up, chop up chicken sausage and grape tomatoes into bite size pieces.
3. Once the skillet is hot, add enough cooking fat (I used olive oil) to coat the pan and add your chicken sausage and grape tomatoes. Cook, stirring occasionally, for about 3-5 minutes.
4. Add your two big handfuls of kale, pinch of salt, and capful of apple cider vinegar.
5. Stir frequently until kale is wilted. Kale is a sturdy green, so it may take a little longer to wilt than let's say spinach. 
6. Once the kale is cooked to your liking, add a heaping tablespoon of already prepared pesto. I had my cashew pesto already in the fridge from earlier in the week. Stir until pesto is warmed up and lightly coated on everything.
7. Serve in a nice big bowl and savor every bite! 

Cashew Pesto Recipe
My cashew pesto recipe is based on Everyday Paleo's Walnut Pesto. Lately, I've been using cashews instead of walnuts and twice the amount of lemon juice and I love the way it turns out. 

Recipe Ingredients (adapted from original recipe)
4 oz fresh basil (or a big bunch)
1 cup cashews halves and pieces
6 garlic cloves
1 cup olive oil
1 tsp salt
Juice from 1 lemon

Recipe Directions:
1. In a food processor add the cashews, garlic, salt, and olive oil. Process until smooth.
2. Add the basil and lemon juice and process again until smooth.
3. Take a taste and fall in love.

XOXO,
SMP
clean eating, eat real food, good eats,
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Transformation Tuesday!


The night of my daughter's first birthday party, I was talking wedding dresses with some of the ladies who are excitedly planning their weddings. I then got the crazy idea to try on my wedding dress for them, so we snuck upstairs and I pulled out the beautiful gown from my closet. 

Now, in preparation of my wedding on January 28, 2012, I had lost 25 lbs following the Weight Watchers program and I felt GREAT on my wedding day. It wasn't until the summer of 2012 that I found out about the Paleo lifestyle and subsequently, the Whole30. 

Who would have thought that almost 3 years later and just 1 year after having a baby, I would not only fit into my wedding dress, but it would actually be a bit too big?! 

Although we eat Whole30/paleo most of the time, and I've now become a Crossfitter, it's easy to get down on yourself when the number on the scale doesn't budge as much as you think it should. But dancing around in my wedding dress this past weekend made me so proud of myself. I've definitely come a long way and I can't wait to see where we go from here. 


XOXO, 
SMP
crossfit, nonscalevictory, paleo,
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Need Organic Groceries? Vine Market to the Rescue!



Ever since I discovered the Paleo lifestyle, I've been on the search for organic, clean, real food products that I feel comfortable feeding my body. It's not always easy to find a store that carries items like coconut butter, cashew butter, avocado oil, etc, but I have spent a lot of energy (and gas!) looking for them. We now find most of our organic products at Wegmans, which is about a 30 minute drive, but some times I have to travel to multiple stores, just to find what I'm looking for.

Now with a one year old, I care even more about what we are bringing into the house and the types of food I am letting her explore. As my husband says, "Only the best for our girl!" On the flip side, finding the time to go grocery shopping can be difficult with a little one. I don't always have the opportunity to drive 30 minutes to Wegmans, let alone make multiple stops along the way looking for specific products.

And then God answered my prayers!

Enter Vine Market.

 http://sharedwithlove.com/e/4b4l7pnvxlu4

How cool is this?!?!
Not only are the prices comparable to in store prices, but shipping is free at $49! And when I think about the time, energy, and gas I will be saving by ordering some of our staples online - I'm beyond thrilled.

I'm going to be putting in my first order this week, and if you'd like to order too, I have a special coupon code! Use coupon code: HELLOVM for 20% off your first order! Sweet!

Here's some of the items I'm ordering:
Vine Market
    And they don't just sell food - they have tons of products you can order. At Vinemarket.com everything is green. They make sure their products are either organic, natural, energy- or water-efficient; run on their own renewable energy; are made from sustainable materials; or contribute to a healthier home.

    Looks like I've found my new favorite website :)

    XOXO,
    SMP



    *Note: Product links are affiliate links. It doesn't cost you a thing and helps maintain the free information on my blog! Please know I would never personally recommend any product I wouldn’t use on my own family or don't already use and love. Thank you!
    groceries, organic, paleo,
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    Adobo Lime Roasted Chicken Recipe


    My go-to roasted chicken recipe is "Sara's Chicken" but sometimes, like tonight, I only have 5 minutes to throw something in the oven. 

    This recipe, which I've named Adobo Lime Chicken, is basically a simplified version of Sara's Chicken, but with a little zesty twist - fresh lime juice! In a nut shell, I just seasoned the chicken with olive oil, fresh garlic, a bunch of my homemade adobo and sazon, squeezed a fresh lime over it all, and stuffed the lime in the bird. It always surprises me when something quick and easy comes out SO GOOD. Give this a try and let me know what you think! Sorry that there's no exact measurements, but that's how I cook 90% of the time!

    Adobo Lime Roasted Chicken Recipe
    Recipe Ingredients
    Whole chicken
    Homemade Adobo seasoning
    Homemade Sazon seasoning
    4-5 garlic cloves
    1 fresh lime 
    1/4 cup olive oil 
    1/2 cup water

    Recipe Directions
    1. Preheat oven to 375 degrees. 

    2. Put chicken in a large roasting pan and coat with olive oil.

    3. Season liberally with the homemade adobo and sazon seasonings, add chopped garlic, and put the  chicken "Breast-side down". 

    4. Squeeze the juice of a fresh lime all over the chicken and place the lime halves inside of the chicken cavity. 

    5. Add 1/2 cup of water to pan, cover with roasting pan lid, and roast for about 1.5 hours or until done.

    6. Remove from oven and let rest for 10-15 minutes before carving. 

    Enjoy!

    XOXO, 
    SMP
    paleo, recipe, whole30
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    Plantain Egg Nest Recipe


    This is a super quick, delicious, and filling breakfast. I like to make this after a hard morning workout - but let's face it - eggs can be eaten any time of day! 

    Plantain Egg Nest Recipe
    Recipe Ingredients: 
    1 plantain, small dice 
    2 eggs
    Cooking fat of choice 
    Salt, pepper, ground cumin, to taste 
    1/2 avocado, diced 
    Fresh cilantro

    Recipe Directions: 
    1. Heat a cast iron skillet over medium heat and turn the oven broiler on. 

    2. Dice up a green plantain into fairly small pieces. 

    3. Fry up the plantain pieces in the cooking fat of your choice. I used coconut oil. 

    4. Once the plantains are browned on all sides, make a well to fry your eggs. 

    5. Season everything with salt, pepper, and ground cumin and carefully place the whole pan into the oven. 

    6. Broil for 2-3 minutes, or until the eggs are cooked to your liking. Keep a close eye! 

    7. Carefully remove from oven and top with diced avocado and fresh cilantro. 

    I eat this right out of the pan, being careful not to touch the very hot pan! 

    Enjoy! 

    XOXO,
    SMP
    paleo, recipe, whole30
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