{And She Eats: Healthy(ish) Baked Chicken Nuggets}

These nuggets are sure to please everyone in the family. Even Zoe, who is currently not so fond of any meat, loved them.

The first few times I made them I couldn't get the breadcrumbs to stick or brown enough but the egg makes a huge difference. You can skip out on the egg if you'd like because they still taste delish buttttt... Don't.

I topped my salad with a few pieces and Z had them with baked carrot sticks for lunch. They are the perfect app for football Sundays but can be an easy weekday meal.

Ingredients

2 large skinless boneless chicken breasts, cut into even bit sized pieces

adobo with pepper to taste (you can also use salt and pepper)

2 tsp olive oil

6 tbsp homemade whole wheat Italian seasoned breadcrumbs

2 tbsp panko

Juice of 1 lime

1 egg

olive oil spray (I used my Misto)

Recipe 1. Preheat oven to 425°. Spray a baking sheet with olive oil spray. 2. Whisk egg and put in one bowl and breadcrumbs in another.

3. Season chicken with lime juice and adobo.

4. Coat chicken in egg and then breadcrumb a few pieces at a time.

5. And then place on the baking sheet.

6. Spray top of chicken with olive oil spray.

7. Bake for 8 minutes and then carefully flip and bake for another 8 minutes.

Serve with your favorite dipping sauce or solo, like Z likes them.

Recipe Adapted from www.SkinnyTaste.com

Seriously so good that they will be on the monthly rotation!

Oh and I know nuggets aren't the star health food for babes but if I'm going to feed them to Z, they might as well be homemade and good enough for everyone to enjoy! Because making two whole meals is not this mamas idea of fun. I'll take the extra time for a glass of vino.

xo

Recipe adapted from www.skinnytaste.com

#dishes

{Dishes: Red Pepper Basil Cod}

First, how the heck is it Labor Day weekend already? I just can't believe our summer has slipped by so quickly. We spent the week enjoying the outdoors, play dates and trying to get Miss Z back to her napping schedule! And I am looking forward to a long weekend with friends and family. I may even do some baking!

Second, this dish. Is one of those dishes that screams summer.

I don't make seafood very often because O is not a fan, which means I usually end up making two different meals, no time for that with bebe following me around. But I'm on the mission to create some simple dishes that Zoe and I can share (when she starts eating fish!), hoping that she isn't allergic or I am screwed.

This red pepper basil cod has simple, clean flavors, is tasty and very easy. But the best part is that it doesn't taste easy. I used basil from my garden and red peppers from the farmerss market. The fresher the better. I topped our tacos with the mixture last week and will be trying it with grilled chicken or skirt steak this weekend. Oh goodness how I am going to miss summer.

I am already kicking myself for not writing down how I made the potato puree (aka mashed potatoes} since my mashed potato loving man said they were probably the best he's ever had. I promise you I will be recipe testing and coming back to these. Promise.

The key to this dish is the red pepper basil marinade. Freeze in ice trays ( and place in a ziploc) for future or store in an airtight container and use within the week for best taste.

So here it is, a super duper simple weekday dish that doesn't look or taste like a weekday meal.

Ingredients

2 red peppers

large handful off washed and trimed basil

4 tbsp of minced roasted garlic

tbsp olive oil

2 pounds of cod

sea salt and fresh ground pepper to season

Recipe

For the marinade, chop basil, red pepper, garlic and 2tbsp olive oil in food processor.

Season the cod fillets with sea salt and pepper.

Coat fish with 3 tbsp of marinade.

In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil.

Cook the fish over moderately high heat, turning once, until golden on the outside and white throughout, about 10 minutes total.

Transfer the cod to plates and top with some of the marinade.

Serve with grilled veggies or potatoe puree (recipe coming soon) or even for tacos (like I did with the leftovers).

Serves 4

I am all about the simple delicious meal. To make it even easier, prep and marinade the fish the night before.

Hope you all have a fabulous long weekend planned!

xo

Natalie

#dishes

{Dishes: Summer Quinoa Salad with Balsamicy Roasted Tomatoes}

Quick confession, I've spent most of my life eating tomatoes even though I actually get an allergic reaction from eating them.

Nothing as serious as my peanut allergy but my tongue and throat get extremely itchy and I then I get sores in my throat & mouth. My doctor says it's a reaction from from the acidity and that I should stay away from them (peaches, oranges and plums too!). Yet I find myself not being able to stay away from them during the summer months when they taste oh so perfectly sweet or even green topped with sea salt or hot sauce.

But while I was pregnant I found myself staying away or roasting them and this summer I've stepped it up a few notches. I toss them in this really delicious syrupy balsamic vinegar (that I brought back from Switzerland) olive oil and agave before I roast them. When I tell you AMAZING, I mean you may eat them all before the quinoa is done.

Seriously simple yet it will blow away your tastebuds. And isn't that the best part of summer, simple local ingredients made so the flavors shine through.

I've also spread these yummy tomatoes on a baugette, topped with fresh mozzarella and then under the broiler for a few minutes for an appetizer or toss with pasta and presto… Dinner opportunities are endless.

Has anyone ever roasted tomatoes and then frozen them? I think I may have to do that to get us through the winter months…

Ingredients

2 cups of prepared quinoa

bunch of fresh basil

5 or 6 tomatoes (I used campari tomatoes on the vine but I've done grape or heirloom and any others you like best or have will work)

8 oz of chopped fresh mozzarella

5 cloves of roasted garlic (more or less is fine)**

1 tbsp light agave

3 tbsp good quality balsamic vinegar

2 tbsp extra virgin olive oil (EVOO)

1/2 tbsp salt & 1/2 tbsp pepper

Recipe

1. Preheat oven to 350

2. Chop tomatoes and place in a bowl

3. Add salt and let sit for 5 minutes.

4. Add pepper, 1 tbsp of e EVOO, balsamic vinegar and agave to tomatoes.

5. Mix well.

6. Place on a baking sheet or baking dish.

7. Roast uncovered for 60 minutes.

8. Let the tomatoes cool, then chop tomatoes, garlic, basil and 1 tbsp of EVOO in a food processor or blender, until basil is paste like.

9. Toss cooked quinoa, mozzarella cheese and basil tomato mixture in a large bowl until well combined.

Serve at room temperature or you can toss it in a baking dish under the broiler to melt cheese (like O enjoys it!)

** To roast garlic, cut a head of garlic in half then wrap in aluminum foil and place on a baking sheet, bake at 350 for 60 minutes. You'll be able to squeeze out the yumminess out. I usually throw a few while I roast the tomatoes and store for the week in a mason jar.

TGIF lovelies! Hope you all have some great things planned this weekend.

xo

Natalie

#dishes