Pecan Crusted Chicken

Oy.  What a week? I promise I'm not neglecting all of you Skinny Peaches.  I admit, I have been traveling and fell off the band wagon for a hot second.  Note to self: The green icing on king cake is not a vegetable. But I'm back, I promise.  I'm in the midst of a move so I haven't been going out to any new restaurants recently. I've been MAJORLY slacking on the whole packing thing - besides from my shoes which are all moved (this is probably not a shock for those who know me) but will have a good ATL restaurant for you soon. In the meantime, check out this great, healthy recipe for Pecan Crusted Chicken.

What you'll need:
- Chicken breast
- 1/2 cup of Pecans
- Whole wheat flour
- Whole wheat Panko crumbs
- Oil
- One sweet potato
- Already cooked edamame

What you'll make:
Pre-heat oven to 375
- Sweet potato chips: Thinly cut sweet potatoes and mix with oil, salt and cinnamon. Bake for 20ish. I like mine a little crispier/burnt (I know, I'm weird) so I sometimes keep them in for 30 or more. Just watch them every 5 minutes to make sure you don't burn your house down.
- Chicken Coating: Chop the shit out of pecans or put them in a food processor and mix with 1/2 cup of Whole Wheat Panko. Keep in a bowl and season with salt, pepper, garlic powder. 
- Chicken: Dredge (the BF had to tell me what that word meant, but basically it means lightly coat or sprinkle) chicken with flour. Dip it into some oil after and then coat with the mixture above. Place into baking pan and cook for 15-20 minutes.
- Edamame: Heat up in the microwave (that's a toughy)

 XO,
Zo

Spaghetti...Squash?

You read it right. Spaghetti squash, it's the ish. And I loooove a good Italian meal. One of my favorite parts of training for a triathlon is the few nights before when I get to carb up. Hello white pasta (which I never eat) and meatballs (not scared). But alas, if I ate like that on a regular basis I would need to be doing a triathlon a week.  I've tried whole wheat pasta which is delicious but still not the same.  I've been reading a lot of recipes that substitute spaghetti squash for real pasta and I figured, what the hell right?

Kinda just made this recipe up but it was delish, if I do say so myself.

1. Cook the spaghetti squash. Pre-heat oven to 375. Cut that bad boy open, rub some olive oil up in there and cook for 45 - 55 minutes.  Just check it and make sure it's not burning (a little char on the skin isn't too bad).  Take it out, let it cool for 5 minutes and seperate the squash meat so it looks like spaghetti.  Booya!

2. Saute the veggies in a little olive oil and then pour a half a cup of light marinara sauce in there and let simmer. 

I heart veggies.

3. Cook chicken sausage, cut into slices.

4. Throw all ingredients together and mix.

5. Cook shrimp with garlic and a little oil and place on top of the "spaghetti"

Sprinkle a little parm on top and voila - you have yourself a delicious mock-Italian meal.

XO,
zo

Healthy Berry Dessert

After a long week of uber healthy eating (see Healthy Budget-Friendly Menu), I felt as though I deserved to treat myself to a little something sweet but not ridiculously detrimental to all the good healthy eating I just did.

I threw this together for a dinner party and it was a HUGE hit, if I do say so myself. Plus has a TON of anti-oxident power. 

Ingredients:
- Strawberries
- Blackberries
- Blueberries
- Raspberries
- 1 package of shortbread (Optional)
- Dark Chocolate drizzle
- 2 Cans of Fat-Free Whipped Cream (no need to use all just don't wanna have too little)

Basically, just half the strawberries, wash and layer each fruit.  Super simple.

I did it like this: strawberries, whipped cream, shortbread, more strawberries and blueberries, whipped cream, raspberries and blackberries and one last layer of whipped cream and a small drizzle of dark chocolate sauce. 

Cha-check it out!

XO,
Zo