Skillet Basil-Peach Chicken Breasts

This recipe and photo are from:

Skillet Basil-Peach Chicken Breasts

 Skillet Basil-Peach Chicken Breasts
Servings: 6 • Size: 1/2 breast with peaches • Old Pts: 4 pts • Weight Watcher Points+: 4 pt
Calories: 169 • Fat: 5 g • Carb: 6 g • Fiber: .9 g • Protein: 24 g


  • 3 boneless chicken breasts (1 1/2 lbs)
  • kosher salt and fresh ground pepper
  • 1 tbsp olive oil
  • 1 shallot, thinly sliced
  • 1 tsp fresh grated ginger
  • 2 garlic cloves, finely chopped
  • 12 basil leaves, finely chopped plus more for garnish
  • 1 cup low-sodium chicken broth
  • 4 large peaches, peeled, pitted and sliced 1/4 inch thick (about 2 cups)


Preheat oven to 350°F.

Pat  the chicken dry with paper towels, and season with salt and pepper to taste. Heat the oil in a large oven-proof skillet over medium-high heat until shimmering. Add the chicken and cook until browned, about 2 minutes per side. Remove to a plate and set aside.’

Decrease the heat. Add the shallot and cook until translucent, about 3 minutes. Add the ginger and garlic to the pan and cook until fragrant stirring constantly, 45 to 60 seconds. Add the chopped basil, chicken stock and peaches. Return the chicken to the pan and turn to coat. Transfer to the oven  and bake until the juices run clear when the chicken is pierced with a knife, about 15 minutes. Slive the chicken and serve immediately.


Peanut butter nice cream with peanut butter granola

Recipe and images from:

 photo img_5894.jpg

Peanut butter nice cream

3 frozen bananas
1.5 tablespoon smooth peanut butter
1 teaspoon raw cacao powder
1/2 teaspoon maca powder – optional
1/3 teaspoon pure vanilla powder
Stevia, honey or agave to sweeten – adjust amount to your liking
A splash of almond milk

Simply add all ingredients to a high speed blender or food processor and pulse until smooth, depending on your blender/food processor this might take a while and you might need to scrape down the sides with a spoon a couple of times. Only add very little almond milk to ease the blending, if you add too much you will end up with a runny nice cream. I served mine with peanut butter granola (link to recipe below), chopped dark chocolate and fresh strawberries, so good!!

Peanut butter granola
You can find the recipe for my peanut butter granola right here!

Lemon Parsley Grilled Zucchini

I’m looking forward to trying this:


Lemon Parsley Grilled Zucchini

AUTHOR: Danielle Walker –



  • 1 pound zucchini, washed and thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons fresh flat leaf parsley, chopped
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon sea salt
  • pinch of garlic salt
  • pinch of fresh ground pepper


  1. Combine all of the ingredients in a shallow dish or ziploc bag.
  2. Marinate for 10-15 minutes.
  3. Preheat your grill to medium-low heat.
  4. Lay the zucchini strips in a single layer on the hot grill.
  5. Grill for 2-3 minutes on each side, until tender.

Banana Bread Granola

This looks good! Recipe from:


8 mins
22 mins
30 mins
30-minute vegan granola that tastes JUST like banana bread and is loaded with protein, fiber, healthy fats and omega-3s and 6s.
Author: Minimalist Baker
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free Optional
Serves: 12
  • 3 cups rolled oats (GF for gluten free eaters)
  • 3/4 cup walnuts
  • 1/2 cup pecans
  • 3 Tbsp raw sugar
  • 1/2 tsp sea salt
  • 1/2 Tbsp cinnamon
  • 1 Tbsp flax seed
  • 1/4 cup coconut oil
  • 1/3 cup + 1 Tbsp maple syrup, agave or honey if not vegan
  • 1 tsp vanilla extract
  • 1 medium ripe banana, mashed (~1/2 cup)
  1. Preheat oven to 350.
  2. Mix the oats, cinnamon, sugar, salt, flaxseed and nuts together in a large bowl (see photo).
  3. In a small saucepan over medium low heat, warm the coconut oil, maple syrup (or agave or honey) and vanilla extract. Once liquidy, remove from heat and whisk in banana puree until well combined. Pour over the dry ingredients and mix well.
  4. Spread the mixture evenly onto one or two baking sheets (making sure it doesn’t get crowded) and bake for 23-28 minutes or until golden brown. The coconut oil will help it crisp up well, but be sure to watch it carefully as it can brown quickly.
  5. NOTE: If you don’t toss the granola while baking, it will make get clumpy, which I personally love. But if you want a more crumbly granola, toss/stir a bit at the halfway point to break up the clumps.
  6. Once the granola is visibly browned, remove from the oven and toss just a bit to let the heat escape. Cool completely on the baking sheet or in a heat-safe bowl. Store in a container or jar with an air-tight seal – it should keep for a couple weeks.
* Yields approximately 12 half cup servings.
Serving size: 1/2 cup Calories: 249 Fat: 13g Saturated fat: 4.7g Carbohydrates: 38gSugar: 12g Sodium: 80mg Fiber: 3.7g Protein: 5.3g
Serving size: 1/2 cup Calories: 249 Fat: 13g Saturated fat: 4.7g Carbohydrates: 38gSugar: 12g Sodium: 80mg Fiber: 3.7g Protein: 5.3g

Cherry Nut Bars

Recipe from:

I made these today.  They are very easy to make if you have a food processor. Enjoy!

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 18 small squares


Homemade Cherry Pie Larabars

All you need is 3 ingredients to make this healthy snack!



  • In a food processor, combine all 3 ingredients.
  • Slowly, a little at a time, add water until you see the mixture clump together.
  • Line an 8×8 glass baking dish with parchment paper. Make sure you leave enough room for some paper to stick out the sides.
  • Press the mixture into the baking dish.
  • Stick in the fridge to firm up.
  • Once firm, use a pizza cutter to cut into bars.

Keep these bars stored in the fridge. They should last several weeks. Enjoy!


Detox Rainbow Salad


Recipe and image from:

Author: Ana-Maria (
Cuisine: Vegetarian
Serves: 2
  • 1 small broccoli head, cut in small florets
  • ¼ small red cabbage head, finely diced
  • 1 small red onion, finely diced
  • 1 avocado, peeled and cut in cubes
  • To garnish: toasted almonds and chia seeds
  • For the sauce
  • 2 tbsp low fat yogurt
  • 1 tsp extra virgin olive oil
  • ½ lemon, juice only
  • ½ tsp sea salt
  • Freshly ground black pepper
  1. Place all the salad ingredients in a large bowl and toss to combine.
  2. Place the sauce ingredients in a blender and pulse to obtain a smooth liquid.
  3. Pour the sauce over the salad and mix to combine.
  4. Distribute evenly onto serving plates, top with toasted almonds and chia seeds and serve.

Make your own Chocolate!

Recipe from:



  • In a small bowl, whisk all ingredients well. Make sure there are no lumps. It should only take a minute.
  • Pour the mixture into molds. If you use chocolate bar molds, it should take about an hour for everything to firm up. If you use something larger, it may take a bit longer.

This chocolate has a mild coconut taste, but it is not overwhelming. These bars are best when they are stored in the freezer.