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Summer is in full swing here.  Hot days, flip flops, pool time, and quick dinners cooked outside on the grill.  This meal is one of my favorite summertime suppers and is so easy to pull together.  Fresh corn is begging to come home with me from the grocery store and I can't get enough of it.  Tomato and avocado salad is a year-round favorite, and so colorful with this dish. And finally, a marinated skinless, boneless chicken breast is grilled to juicy perfection.  Marinade (Finger Lickin' Chicken Marinade from Food.com) -for 4-6 chicken breasts 1 cup oil 1/2 cup vinegar 2 tablespoons Miracle Whip Light 3 tablespoons Worcestershire 2 tablespoons lemon juice salt and pepper to taste 2 tablespoons thyme 1 tablespoon garlic salt Mix all the ingredients together and marinate for at least 30 minutes and up to overnight in the refrigerator.  Grill the chicken for about 8 minutes on each side, depending on the size of the chicken.   This marinade makes for de...

One of my favorite starters to order at a restaurant, aside from the cheese plate, is the tuna tartare.  To satisfy the craving at home, I make something similar once in awhile.  This recipe does call for a couple of unique ingredients you may not necessarily have on hand, but you can pick them up at most grocery stores. Ingredients Ahi tuna Tomato Avocado Scallions Spicy mayo (I get it from the sushi counter at my store- it's about $1.00 for a small cup) Wasabi paste- comes in a tube Black sesame seeds I sear the tuna in a skillet over medium high heat for about two minutes per side and them remove and let rest while I dice the tomato and avocado.  Add in a bit of chopped scallion, the spicy mayo and wasabi paste to taste and sprinkle with the black sesame seeds.   Are you into sushi or not so much?  I know people love it or hate it.  I'm definitely in the love category! 

Hi everyone!  It’s Jennifer from The Chronicles of Home and I’ve got a delicious spring salad to share with you today. We ate this mushroom, asparagus, and radish salad for dinner recently alongside roasted chicken thighs but I could have eaten it alone as a vegetarian meal.  In fact, I did eat the leftovers by themselves as my lunch the next day and I have great news - this is one of those salads that is fantastic leftover. The mushrooms and asparagus are cooked and warm when you add them to the arugula, which softens and wilts just slightly.  The flavors are springy and fresh but I found the salad to still be hearty and satisfying, which is just what I’m craving this time of year. Mushroom, Asparagus, Radish, & Arugula Salad Ingredients 1 medium bunch asparagus, ends trimmed and cut into 1” pieces 1 tbsp. unsalted butter 2 tbsp. olive oil, divided 1/4 c. shallot, chopped 2 garlic cloves, minced 8 oz. cremini mushrooms, sliced 2 c. chicken stock 1 tsp. dried thyme 1...

Have you heard all the good news lately about chia seeds? I met a new friend I instantly "clicked" with and she is an independent distributor of Mila (a blend of chia seeds) , a  whole, raw food and it's one simple thing we've incorporated into our food here lately.   So far, I've been putting about 1/4 to 1/2 scoop of Mila in my protein pancakes, as well as these other dishes: OATMEAL GRANOLA BITES PROTEIN & DARK CHOCOLATE OATMEAL MUFFINS PANCAKES TURKEY CHILI WATER You can order Mila from my friend Dacia here:  http://daciagonzales.lifemax.net Below are some of her tips for eating Mila. If you have any questions, please feel free to email her (d adaciagonzales@gmail.com) .  She's very knowledgeable about the product and is sincere about it's health benefits. Eat Consistently and After Hydrating If Possible Now that you have your bag of Mila please make sure to eat it daily and consistently. The bag is a 35 day supply. As we discussed, the recommende...

Hi everyone!   It’s Jennifer from The Chronicles of Home and I’m excited to be back here at Honey We’re Healthy sharing another healthy and delicious recipe with you. Warm(ish) weather has finally arrived here in the Boston area, where I live, and we celebrated last weekend by bringing our outdoor dining table out of hibernation and having dinner on the deck.   We grilled some marinated steak tips, had my favorite crispy oven potatoes (both recipes on my blog this week!), and big bowls of this Greek chopped salad with creamy yogurt dressing.  It was so fresh, colorful, and tasty and just the perfect kickoff to al fresco dining season here in the northeast. Greek Chopped Salad 1 seedless cucumber 1 c. grape tomatoes, halved 4-5 radishes, cut into quarters 1 c. black olives, halved or quartered 1/2 c. crumbled feta cheese Creamy Yogurt Dressing 2 tbsp. olive oil 1 1/2 tbsp. lemon juice 3 tbsp. Greek yogurt 1/2 tsp. dried oregano 1/4 tsp. salt ground pepper to taste For the...

To stay focused on maintaining lean muscle, my diet can sometimes be kind of boring.  I typically eat the same thing for breakfast for weeks at a time before changing it up.  My typical breakfast would be oatmeal, protein pancakes, or maybe toast and peanut butter and ALWAYS with coffee. I changed up my bowl of oatmeal (with cinnamon, raisins, and sliced almonds) in favor of an oatmeal muffin.  This is especially good for grabbing on the go on busy mornings.  I found a recipe on Sugar Free Mom  that is really good.  You may have seen this image of hers floating around on Pinterest .  via Sugar Free Mom After following her recipe, I tweaked it the second time, halving it (which still yielded 12 muffins) and adding protein powder and MILA (chia seeds- which I'll tell you more about this week).  I also made mine with dark chocolate chips and walnuts this time. The chocolate bits are my favorite. And I definitely recommend adding the walnuts- they add...

All my life I was a JIF peanut butter girl.  I bought the low-fat kind and ate it by the jarful.  I love peanut butter on almost everything- apples, celery, PB&J, chocolate, even on my pancakes. A couple years ago, in an effort to eat less processed food, I switched to all natural peanut butter.  I've tried all kinds of brands and even almond butter and keep coming back to my all-time favorite, Laura Scudders, because it tastes so good.  You do have to stir it some, but oil separation is normal in all-natural peanut butter.  I'm currently loving the nutty one, but they also make it in smooth.  I can find it at my local grocery store. So good on protein pancakes !  I recently tweaked that recipe- I now add a little milk to the batter too- it makes them less dense.   Are you eating all-natural peanut butter?  What brand do you like?