Dijon Maple Chicken

This is an easy fall dinner

1 lb boneless skinless chicken breasts

2T Dijon Mustard

 1T maple syrup (the real stuff, not the corn syrup national brand stuff)

Pinch of kosher salt

A few grinds of fresh black pepper

1 t thyme, dry or fresh 

1/2 t granulated onion

1/2 t granulated garlic
Preheat oven to 425 degrees

Combine all ingredients in a bowl

Place chicken on a parchment lined baking sheet. Allow to marinate for about 10 minutes.

Place in the oven for about 20 minutes or until cooked to 165 degrees. 
I served with this roasted butternut squash and Brussels sprouts.

Make a serving extra of both chicken and veggies for a big salad tomorrow. 

2 cups spinach

1 diced Apple

1/2 oz of blue cheese or goat cheese, if desired 

Diced chicken breast, cold or warmed

Brussels sprouts and butternut squash, cold 

This does not need dressing, but if you need it feel free to drizzle a little olive oil on top.


Motivation: Let’s Do This!

After a long hiatus, I am back!

Work and Ironman training wore me down this year. My diet went south, I gained weight, work hours doubled. Basically, every excuse in the book.

I have left my job and career as a professional chef. I realized that my passion is not for feeding the masses but creating healthy, easy recipes. And the outdoors.

Bruce and I did finish Ironman Chattanooga. Together. An amazing experience! 

Please stay tuned for weekly recipes!

Dinner · Gluten Free · Salad

Shredded Brussels Sprouts

Lately, I have been buying Brussels sprouts and not have time to cook them before they turn woody. Today, I found a remedy! I think the best part of Brussels sprouts are the caramelized edges, why not make them ALL caramelized?!?!

1 lb brussel sprouts, trimmed
2 T olive oil
Pinch of kosher salt
3 cloves garlic, minced

Shred sprouts in a food processor with slicer attachment.
Toss in a bowl with olive oil, salt and garlic.
Spread in a single layer on a parchment lined baking sheet.
Bake in a 425 degree oven for 10-15 minutes until golden


I served a cup with roasted chicken for dinner.

I made 2 lbs of sprouts because I needed to use them up, I plan to make a salad with it tomorrow
1 cup chilled roasted sprouts
1 cup spinach
1/2 cup diced roasted beets
1/2 cup chopped snap peas
1/4 cup shredded carrots
1 oz goat cheese
1 T pistachios
No salad dressing needed, trust me!

Dinner · Gluten Free

Southwest chicken bowl

I made southwest roasted chicken with brown rice and black bean and corn salsa. Here a few recipes for a quick dinner.


Oi! I need to work on iPhone food photography! But Trust me it’s delicious 🙂

Southwest Spice Mix
Great for chicken, beef, pork, seafood, basically anything.
I will give many more recipes with this mix

2 T chili powder
1 T cumin
2 t kosher salt
1 t granulated garlic
1 t granulated onion

Rub onto 1 lb of meat.
Place onto a parchment lined baking sheet.
Bake at 400 degrees for about 15 minutes until cooked rough

Black Bean and Corn Salsa
1 can black beans, rinsed and drained
1 cup corn
1 lime, zest and juiced
1 pt grape tomatoes or 1 cup canned, diced, etc.
1/2 cup fresh cilantro, stems included
3 cloves garlic
Pinch of salt
Hot sauce to taste

In a food processor purée lime zest and juice, cilantro, tomatoes, garlic, hot sauce. If too thick add a few Tablespoons of water.
Stir in beans and corn
Can be stored in an air tight continent for 1 week
Also goes great with scrambled eggs

Dinner · Gluten Free · Salad

The Art of Salad

Salads are the best way to increase your veggie consumption. However, a lot of people get stuck with ideas and usually make the same iceberg lettuce, carrot, tomato and ranch dressing salad. You would be surprised what goes goes together when you get creative.
This is my basic formula for salad:
2 cups of dark leafy greens
1 cup of different veggies, usually two or three varieties
1/4 cup fruit
1 t nuts
1 T cheese
1-2 T salad dressing

After our party Friday, we had lots of leftover veggies and spinach. I threw together a delightful salad for dinner last night.
Spinach,Broccoli, Cauliflower, cucumber, carrots, pomegranate seeds, and feta. I used an orange Rosemary vinaigrette and a drizzle of balsamic glaze.


Orange Rosemary Vinaigrette
1/4 cup Trader Joe’s orange and moscato vinegar
1T fresh rosemary leaves
1 clove garlic
Punch of salt
1 cup olive oil
Add vinegar, Rosemary, garlic, and salt into a food processor or blender until smooth.
Slowly drizzle oil into cup while running to create an emulsion.


Blogging is Tough

Life is busy. I honestly have not been cooking much because we have been busy and not really training much, yay off season! Our work moved offices a few weeks ago, and my kitchen is still awaiting permits approval, which means I’m not even cooking at work!

Bruce and I hosted our annual holiday party last Friday in OUR newly remodeled kitchen. It was great fun and gives me a chance to make some yummy, surprisingly healthy, foods.



I promise to do better in the new year!
Try to not eat ALL the cookies this month.
Happy Holidays!