Chicken and Green Beans - 245 Calories

This recipe is one of my favorites - great for lunch or dinner and so simple!  This is another clean eating recipe made with natural and healthy ingredients. 

**Tip: When I cook, I cook to taste. I don't measure ingredients; I experiment with things I like until I find the right flavor.  Please season your food to your liking- start with a little, and if you want more, add more.**

Ingredients

Green Beans - about 1 cup

Red Onion - 1/4 cup or to taste

Chicken Breast - 1 Breast or 1/2 Breast

Parmesan Cheese - Sprinkle 2 Tbsp.

Seasoning - Garlic Salt, Pepper, Crushed Red Peppers (optional)

Cauliflower Sauce - Recipe on another page

Start by spraying the pan and the veggies with olive oil if you have it.  If not, you can use Pam or whatever you have at home.  Then season the veggies to taste.

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Next cook and add the chicken breast.  You can season it the same way you seasoned the Green Beans. You can cook it in a pan or on the grill, whatever you prefer.

The bowl above is good on it's own.  No additions needed and it's actually healthier this way.  If you want to add more substance and a different kind of flavor you can add some Parmesan cheese and a little cauliflower sauce as pictured below.

245 Calories, 35 grams of Protein, 14 grams of carbs, and 6 grams of fiber

Go To Breakfast

Most mornings I'm in too much of a hurry to design, prepare, and clean up a full healthy breakfast.  That's why I usually stick to this simple and delicious green smoothie recipe. It also helps me make sure I am eating enough veggies, but in this smoothie you really can't taste it!

1 cup spinach
1/2 frozen banana
1/2 cup frozen berries (I like the Costco blend with rasberries, blackberries, and blueberries)
1 cup water
Fresh squeezed lemon juice (optional)

Veggie Breakfast Scramble

Pick your favorite vegetables and throw them in a pan with a spritz of EVOO, I lightly season them with garlic salt and pepper. I chose asparagus, Spinach, Onions, and Sweet peppers.  The spinach will cook down a lot so make sure you use a generous portion.  Sautee them on Medium-Low heat until they just about done (about 3-4 minutes).

When the veggies are getting tender add the eggs (2).  You can crack them right into the pan to save on time and mess.  Scramble the eggs and veggies together until the eggs are done (another 3-4 minutes), and season them to taste.

After the eggs and veggies were done I toasted a whole wheat pita and shoved the scrambled goodness inside.  I sprinkled a little shredded cheese on top and that was a huge win!  If you are worried you might not like eggs and vegetables, try it with the pita and a little shredded cheese.  I dont know why, but the shredded cheese disguises the taste way more than melted cheese.... I swear.  Try it.