With our CSA wrapping up, our counter is overflowing with squash, onions and garlic. There’s simply no reason to order out! Check out some of our old favorites this season which are easily adaptable to whatever you have on hand. I love sharing here in case they inspire you too!
Grilled chicken (and something)
In our house lately a common refrain to the “what’s for dinner” question is this: chicken and something. Our schedules haven’t been this busy in three years and we are back in full swing with evening activities for all four of us. On most Sunday evenings I prepare several chicken breasts in our favorite marinade. They are ready to throw on the grill in a flash and pair with “something”. Dinner comes together faster than take out could arrive and we stay on track with our health goals around scratch cooking. Our two favorite “somethings” and our marinade are detailed below.
Chicken burrito bowls (Lee’s original): This is so popular in our house because everyone gets to make their own and choose their favorite fillings, and everyone makes their own bowl. Selection varies by the day but includes: seasonal veggies cooked in cast iron on the grill, diced grilled chicken, black beans, fresh salsa, black olives, diced avocado, Trader Joes sweet hot jalapeños, over a bed of green lettuce.
Beet, avocado and sunflower seed salad (recipe from Six Seasons: A New Way With Vegetables by Joshua McFadden): The one is so yummy! The recipe originally appears in the book, but I’ve provided a link to the ingredient list. Toss everything together with healthy drizzles of olive oil and red wine vinegar. I love making my beets in the instant pot – skins slip right off.
Favorite marinade: olive oil, salt, raspberry balsamic vinegar, Trader Joes BBQ Rub and seasoning with coffee & garlic.
Sheet pan dinners for the win!
I tend to make double batches of these already easy sheet pan dinners simply so I can just re-heat it all the next night. Here are some of our perennial favs and finds.
Black Bean Brownies (Megan Barnett) – Before there was Florasophy, there were these! Truly, this was the first foray into increasing our soluble fiber (and all the health benefits). Delish and worth the splurge on the Valrhona, and boosts fiber intake for everyone in the family!
Author Lee Carson is a writer, business strategist, health advocate, principal and co-founder at both Hyatt Training and Florasophy. She believes in a minimally processed whole-foods approach to nutrition, and loves sharing ways to use food and movement as catalysts and tools for optimal health. Learn more about Lee, or get in touch with her by emailing us at Go@HyattTraining.com.