Cilantro Lime Avocado Rice

If you're anything like me, you find yourself serving your proteins with the same sides over and over again. 

Oh that chicken? Serve it with brown rice...

Oh that veggie stir-fry? Serve it with quinoa...

It gets boring, and you know it's bad when you're husband comes home and says "what kind of chicken and rice are we having tonight"? Well, he's only said that once.. :)

While this is still rice, it's so much more! I mean, anything with avocado gets eaten around here with no complaints!

This short but sweet recipe is the perfect side dish for Mexican night, or to serve under your favorite chicken! 

Cilantro Lime Brown Rice

What you’ll need:

3-4 cups cooked brown
1 medium ripe avocado. Peeled, cored, cut.
2 Tbsp fresh lime juice
1/4 cup chopped cilantro
¼ tsp. salt

What you do:

Mash avocados in a large bowl.
Add lime juice, cilantro, and salt.
Stir in warm cooked rice.
Serve & Enjoy!

XOXO

Recipes: Dinner in 30 minutes

Hey y'all! 

Happy hump day! 
What's on today's agenda?

It's been so nice having the sun back here in Tampa! Especially since both girls are home with me this week. 

Could you imagine us being cooped up in the house all week? Where's the whiskey?! Totally just kidding... :)

Today we will be venturing out to the museum and probably Target to pick up things, like diapers...and whatever else falls in the cart. You know the Target drill.

With both girls home with me this week, I have been completely exhausted when dinner time comes around. So anything super easy and super fast, but also healthy, is what I'm looking for!

Last night I made a delicious kid-approved dinner and it only took me 30 minutes! Score!

I marinaded some chicken breasts in garlic cloves and Italian dressing and baked them for 20 minutes at 400°. Then I threw together some Avocado Salsa to top the chicken, and cilantro Zucchini Corn salad for a side. Easy peasy guys!

Avocado Salsa 
You can pair this with chips and use as an appetizer, but it's so good on top of your choice of meat! 

What you’ll need:

2 avocados, peeled, cored, sliced

¼ red onion, diced
1 tbsp. lime juice

1 tbsp. chopped cilantro

What you do:

Combine all ingredients!

Serve a couple spoonfuls on top of chicken.

Cilantro Zucchini-Corn Salad

What you’ll need:

2 large zucchini, peeled and cut into quarters

2 cloves garlic, sliced2 tbsp EVOO
1 can corn, drained

1/4 tbsp basil
1/4 tbsp oregano
2 tbsp lime juice
2 tbsp cilantro, chopped

2 tbsp grated Parmesan cheese

What you do:

In a large skillet, heat EVOO and garlic over medium high heat until golden.
Add zucchini, corn, basil, and oregano. and stir to combine.
Let cook for 5-6 minutes until zucchini is tender.

Season with salt and pepper to taste.

Stir in lime juice and cilantro.
Top with Parmesan cheese.

Serve hot & enjoy!

XOXO

Recipe: Chicken Enchilada Bake & Cilantro Quinoa

Last night I cooked the Chicken Enchilada Bake using the recipe from  PaleOMG (Found Here)  and served it with cilantro quinoa. 

For the enchilada bake I purchased a rotisserie chicken for the shredded chicken. I took off and saved the two drumsticks for the girls and figured they would eat the quinoa with the drumsticks. Well, they did eat the drumsticks, but also devoured the enchilada bake! It was really enjoyable, especially when you add the goat cheese on top! 

Cilantro Quinoa

What you need:

1 cup quinoa

2 cups vegetable broth

1 tbsp EVOO
2 cloves garlic, minced

1/4 small onion, diced

2 tbsp chopped cilantro

What you do:

In a medium pot, heat EVOO, garlic, and onion over medium high heat until golden. 

Add in vegetable broth and quinoa to pot and bring to boil.
Once boiling, cover and reduce heat to a simmer.
Cook till water is absorbed and quinoa is fluffy.  About 20-25 mins.
Add 2 tbsp chopped cilantro and stir.

Serve immediately.

XOXO

Sweet Potato Salad Recipe

It's Friday people! Rock On!

Today is OFFICIALLY the first day of summer for us. In true summer fashion, we slept in (7:30 am), cooked breakfast, and just hung out. Then we decided to not be lazy bums, although I'm sure there will be a many lazy days this summer, and planned a little park date with our besties Alisha and Harper! It's just the beginning and summer is looking good. :)

Also in summer fashion, today I'm sharing a potato salad! Perfect for the many BBQ's and parties everyone loves to throw during summer. 

We made this on Tuesday night and have enjoyed it as a side dish for the past three nights! It's wonderful to eat immediately after cooking AND after sitting over night. 

You could make it a spicy salad but adding different peppers, but since I have two youngins in the house, I kept it very mild with just the green chilies. 

(This recipe was originally found on PopSugar, and adapted to my liking)
Gluten Free, Vegan, and Paleo
Sweet Potato Salad

What you’ll need:

4 large sweet potatoes
1/2 cup EVOO, take out 2 tbsp and put to side
1/4 cup red-wine vinegar
1 medium red bell pepper, cored, seeded, and quartered
2 teaspoons ground cumin
1/2 cup sliced scallion
1/2 cup minced fresh mint leaves
1 (4.5oz) can chopped green chiles
1/4 cup golden raisins

Salt and pepper

What you do:

Preheat the oven to 400˚F. 

Peel and cut sweet potatoes into bite size pieces. Place on baking sheet and drizzle with 2 tbsp EVOO. Toss to coat. Season with salt and pepper to taste.
Put in oven and roast, turning occasionally for about 30 minutes, or until browned.

While sweet potatoes are cooking, combine rest of EVOO, vinegar, bell pepper, and cumin in a food processor or blender. Blend until smooth. Pour into large bowl.

When sweet potato are crispy and brown, remove from oven and place in large bowl with dressing. 

Add scallions, mint leaves, chilies, and raisins. 
Toss everything together and season with salt and pepper to taste.

Serve and Enjoy!

XOXO