I didn’t start baking potatoes until fairly recently. As my kids got older, my schedule started piling up with basketball and play practices, with freelance work, and all the miscellaneous things we 21st-century dads do these days. I needed to find a simple meal I could throw in the oven, and I’m not talking about a frozen pizza. Baked potatoes seemed to be the way to go. 

Honestly, I wasn’t the biggest fan of baked potatoes. I associated them with church potlucks or something on a nursing home menu, and at best as a side to a steak. That’s not really a selling point. But then I realized I could add all sorts of toppings—from meats to cheeses. There’s no wrong way to enjoy this spud! And you know what? My kids agree. They love baked potatoes so much that they’re a monthly regular on the Porter family menu!

Baking a potato in the oven is as easy as it gets. With a little oil, salt, and patience, you’ll see—and taste— why 50 minutes in the oven beats 8 minutes in the microwave. The crispy skin and fluffy insides pair well with a slab of butter, sour cream, and whatever topping you fancy. Give this simple recipe a try!

Are Baked Potatoes Healthy?

Potatoes, especially with the skin on, are a solid source of vitamin C and potassium. They’re also naturally gluten-free. As far as calories are concerned, that’s really up to how much butter and sour cream you add. You can always substitute the butter with olive oil or use a low-fat sour cream. Greek yogurt is also an equally tangy and healthier alternative to sour cream. And feel free to adjust the salt if sodium is a concern.

Why Russets Rock For Baking

I’m all about switching things up. That’s one of the joys of cooking, right? However, in the case of baked potatoes, I’m a staunch russet loyalist. It’s not that other spud varieties like Yukon Gold or the red potato are bad—I enjoy both for different reasons.

Yukons are amazing for gratins, soups, and mashing. Red potatoes work best roasted, and they are wonderful for potato salads. However, neither offers the starch needed for the perfect baked potato. The russet’s natural starchiness makes for a fluffy interior, and its tough skin comes out nice and crispy after a long bake in the oven. All this to say, don’t mess with perfection—stick with the russet. 

Serving Suggestions

If you were to ask my kids what they like on their baked potatoes, all three would say, bacon—obviously a solid choice. Aside from cheese, there are so many creative ways to load your spud. I usually like to top mine with something hearty like Chili or Air-Fryer Steak Bites. This Juicy Grilled Chicken Breast Recipe is another worthy pick. And if you’re feeling fancy, try these deliciously tender Braised-Beef Short Ribs.

Recipe

The post How To Bake A Potato In The Oven appeared first on Food Faith Fitness.

Once beautifully roasted, these florets are the perfect side dish to myriad meals!

Life moves pretty fast! If you don’t stop and look around once in a while, you might not realize you don’t have a vegetable side dish to go with your entrée. We could all use a break, but even on our days off, we often end up so busy we forget our greens. That’s where the frozen aisle comes in. With shorter cooking times and pre-chopped portions, frozen vegetables are the hero of any dinner in a rush.

However, one of the biggest pitfalls of the readily available vegetables in your freezer is that they are plain, often lacking any seasoning of their own. But that’s nothing five minutes of prep can’t fix. With the proper seasoning and the right cooking technique, you can imbue any frozen veg with tons of flavor.

Roasted frozen broccoli might sound like an oxymoron, but in truth, it’s the perfect last-minute addition to any dinner table. It’s as easy as tossing the ingredients in a bowl, spreading them on a sheet pan, and roasting to delicious decadence. If your oven is already hot, why not?

Is Roasted Frozen Broccoli Healthy?

While nothing compares to fresh vegetables picked at their peak, frozen vegetables are a very close second. Since frozen veg is harvested at peak ripeness and flash-frozen, most of the original nutrients are preserved. That means you get all the perks without all the chopping and cleaning.

In this recipe, the broccoli is accented with some fresh-squeezed lemon juice. Both offer vitamin C and other antioxidants. Broccoli is also rich in vitamin K, folate, and fiber. The whole dish is then tossed with a bit of olive oil, which contains heart-healthy monounsaturated fats.

If you want to make the dish even healthier and more suited to specialty diets like Paleo or keto, you can omit the sugar. As it stands, this dish is fully vegan and gluten-free.

High Heat Is The Key

You may be afraid that your frozen veggies won’t be able to crisp up like fresh ones, but here’s the secret: You’re going to crank the oven to 450 degrees Fahrenheit. Yes, frozen veg carries a lot of moisture, but when they’re roasted at such high heat, that moisture evaporates. It will leave your broccoli with caramelized edges and a tender center. That’s what the pinch of sugar is for, too—it’s a little tip to help enhance browning.

Serving Suggestions

These roasted frozen broccoli florets are the perfect side dish to any entrée you’re looking to serve up! Be it a delicious Keto Steak With Garlic Butter Mushrooms or Vegan Curry, roasted frozen broccoli makes an accommodating accompaniment to any dietary dinner from keto to vegan. Broccoli, of course, is gluten-free, which makes it a perfect pair for gluten-free, high-protein meals like Goat Cheese-Stuffed Chicken Breasts!

Print

Roasted Frozen Broccoli

Once beautifully roasted, these florets are the perfect side dish to myriad meals!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 95kcal

Author Amanda BC

Ingredients

• 16 ounces frozen broccoli florets
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 teaspoon sugar optional
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• pinch red pepper flakes optional
• 1 small lemon halved

Instructions

• Preheat your oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and place it on the lower third of the oven.
• In a large bowl, combine the frozen broccoli florets with olive oil, optional sugar, kosher salt, black pepper, and optional red pepper flakes. Toss well.
  
• Spread the broccoli in a single layer on the preheated baking sheet. Do not overcrowd the pan.
  
• Bake on the lower third rack for 16 to 18 minutes, until tender and the edges are browned. For extra crispness, broil for 1 to 2 minutes.
• Squeeze fresh lemon juice over the broccoli. Serve immediately.
  

Nutrition

Calories: 95kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 329mg | Potassium: 397mg | Fiber: 4g | Sugar: 3g | Vitamin A: 713IU | Vitamin C: 115mg | Calcium: 61mg | Iron: 1mg

The post Roasted Frozen Broccoli appeared first on Food Faith Fitness.

Enrich your Sunday brunch with this creamy, protein-packed dish.

Cottage cheese has become a popular ingredient for recipes and food hacks all over the internet. It’s used in both baking and other styles of cooking to boost the protein and texture quality of all kinds of dishes, from pancakes and muffins to lasagna. Who would’ve thought that curdled milk could be so versatile?

This cottage cheese omelette is a great way to enjoy creamy cottage cheese with decadent egg and fresh herbs. It’s a simple and wholesome recipe that you can whip up on weekday mornings or add to a bigger buffet on the weekend. Whether you go big or small, this golden brown omelette can shine like a star on your dining table. It’s cheesy, fluffy, and tender, with just the right amount of salt, pepper, and green onions.

If you want to upgrade your morning meal with classy-but-quaint diner fare, this is the way to go. Pair it with some skillet-style Home Fries and you’ve got a WOW-worthy menu in the making!

Is This Cottage Cheese Omelette Healthy?

Since it’s full of protein, this omelette can be a great way to start the day full and energized. Cottage cheese is also rich in calcium and this recipe is gluten-free and sugar-free, too.

Creating A “Fully Loaded” Cottage Cheese Omelette

While this omelette is topped with a light smattering of green onions, you’re more than welcome to add even more color to it! Consider adding tomatoes, red onion, spinach, mushrooms, or broccolini. For more protein, you could add Sautéed Corn with Bacon. You could even stuff savory Breakfast Potatoes in there, complementing the creamy cottage cheese nicely. Choose a meat or veggie and make some different versions ’til you find your favorite!

INGREDIENTS

• 3 large eggs
• 5 tablespoons cottage cheese
• 2 teaspoons whole milk
• 1/4 teaspoon kosher salt
• 2 pinches black pepper
• 1 1/2 teaspoons olive oil
• 1 tablespoon chopped green onions

INSTRUCTIONS

Whisk

Combine eggs, some cottage cheese, milk, and seasonings.

Cook

Cook the egg mixture, add remaining cottage cheese, and fold.

Serve

Garnish with green onions and serve hot.

Devour!

Serving Suggestions

Other than the stuffing options mentioned above, this cottage cheese omelette goes great with a wide array of sides. My favorites are Roasted Sweet Potatoes and Apples and Roasted Carrots. For even more sweetness, try a side of Fruit Salad, Coconut Granola, or Chia Seeds in Yogurt.

For a creamy drink to match the dish, whip up a Coffee Smoothie, or try an Avocado Smoothie Bowl with Cashew Cream. (My mouth is watering just thinking of such a combo.)

Recipe

Print

Cottage Cheese Omelette

Enrich your Sunday brunch with this creamy, protein-packed dish.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Total Time 12 minutes minutes

Servings 1 serving

Calories 328kcal

Author Amelia Mapstone

Ingredients

• 3 large eggs
• 5 tablespoons cottage cheese
• 2 teaspoons whole milk
• 1/4 teaspoon kosher salt
• 2 pinches black pepper
• 1 1/2 teaspoons olive oil
• 1 tablespoon chopped green onions

Instructions

• In a bowl, whisk together eggs, 2 tablespoons of cottage cheese, milk, salt, and pepper until smooth.
  
• Heat olive oil in a non-stick frying pan over medium-low heat.
• Pour the egg mixture into the pan, cooking for about 5 minutes until the eggs are mostly set.
  
• Spoon the remaining 3 tablespoons of cottage cheese onto one half of the omelette. Fold the omelette over and cook for an additional minute.
  
• Slide the omelette onto a plate, garnish with chopped green onions, and serve immediately.
  

Nutrition

Calories: 328kcal | Carbohydrates: 6g | Protein: 26g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 505mg | Sodium: 1010mg | Potassium: 318mg | Fiber: 1g | Sugar: 3g | Vitamin A: 905IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 3mg

The post Cottage Cheese Omelette appeared first on Food Faith Fitness.

Packed with protein and flavor, this bright Chickpea Chicken Salad will be your new go-to for a healthy lunch or light dinner.

Tossing in chickpeas is my favorite way to add protein and flavor to a dish quickly and effortlessly. When I was little, salad bars were a popular thing. Remember salad bars? My go-to was spinach, romaine, chickpeas, cucumbers, and ranch. This chunky chickpea chicken salad is reminiscent of that delicious flavor combination. I make this once a week for dinner and truly LOVE having it again the next day for lunch.

Chickpea chicken salad combines tart tomatoes, refreshing cucumbers, sweet red onions, shredded chicken, and those delish little chickpeas. This protein and veggie combination is elevated with a homemade dressing containing Greek yogurt, spicy mustard, sweet honey, a sprinkle of garlic powder, and zesty lemon. Chickpea chicken salad is a unique combo of a vegetable-packed salad, sans lettuce, and a version of a creamy cold chicken salad with the crunch of celery. It doesn’t contain lettuce, so this salad can be made ahead for a quick dinner and even enjoyed the next day without getting soggy.

Is Chickpea Chicken Salad Healthy?

Yes! This chickpea chicken salad is loaded with nutrients and low in calories and fat. It also has about TWENTY grams of protein per serving. Chickpeas are my go-to for my picky kids when I need to sneak protein into their dinner. Also, I use them constantly because they are gluten-free and vegetarian-friendly. Clearly, you would leave the chicken out to make this salad vegetarian, but the salad still has so much flavor even without the meat.

Dried Chickpeas vs. Canned Chickpeas

I’ll come right out and tell you guys – I use canned chickpeas. As a busy mom it is a no-brainer. However, if you have the time, go for it and cook dried chickpeas for this chickpea chicken salad. While dried and canned have similar nutritional benefits there are a couple differences. Canned chickpeas have more sodium, but I always rinse them well before eating. Also, dried chickpeas are more affordable and have a nice creamy texture, and they’re not as grainy as canned chickpeas. If you like one better than the other in this recipe let us know!

INGREDIENTS

• 2 cups cooked chickpeas, drained and rinsed
• 1 cup cooked chicken breast, shredded
• 1/2 cup celery, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cherry tomatoes, halved
• 1/3 cup cucumber, chopped
• 3 tablespoons fresh parsley, chopped
• 1/3 cup plain Greek yogurt
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 2 tablespoons lemon juice
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste

INSTRUCTIONS

Combine

Mix chickpeas, chicken, celery, tomatoes, cucumber, and onion.

Dress

Whisk together yogurt, mustard, honey, lemon juice, and seasonings; add to salad.

Chill

Refrigerate to blend flavors.

Devour!

Serving Suggestions

Amazingly, chickpea chicken salad is always in season. Make chickpea chicken salad the highlight of a spring lunch next to Jalapeño Deviled Eggs or a healthy dish at your summer BBQ with Corn on the Cob and Grilled Lobster Tail. Serve it in the fall with something like Baked Potato Soup and make it a full meal.

Recipe

Print

Chickpea Chicken Salad

Packed with protein and flavor, this bright Chickpea Chicken Salad will be your new go-to for a healthy lunch or light dinner.

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 227kcal

Author Melissa Search

Ingredients

• 2 cups cooked chickpeas drained and rinsed
• 1 cup cooked chicken breast shredded
• 1/2 cup celery diced
• 1/4 cup red onion finely chopped
• 1/4 cup cherry tomatoes halved
• 1/3 cup cucumber chopped
• 3 tablespoons fresh parsley chopped
• 1/3 cup plain Greek yogurt
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• 2 tablespoons lemon juice
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste

Instructions

• In a large bowl, combine chickpeas, chicken, celery, cucumber, tomatoes, and red onion.
  
• In a small bowl, whisk together Greek yogurt, Dijon mustard, honey, lemon juice, garlic powder, salt, and black pepper. Adjust flavor with more honey or lemon juice if needed.
  
• Pour the dressing over the salad base and toss until well coated. Stir in chopped parsley.
  
• Refrigerate for at least 30 minutes before serving to allow flavors to meld.
  

Nutrition

Calories: 227kcal | Carbohydrates: 29g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 79mg | Potassium: 467mg | Fiber: 7g | Sugar: 9g | Vitamin A: 396IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 3mg

The post Chickpea Chicken Salad appeared first on Food Faith Fitness.

Creamy, dreamy, and incredibly comforting, this Fish Chowder is like a hug in a bowl.

If you’ve ever traveled around New England, you know just how seriously the locals take their chowder, or should I say “chowdah,” as it’s known colloquially. Whether it’s made with clams, white fish, or a mix of seafood, fish chowder is a staple dish that brings comfort and warmth amid the harsh weather of the region. It’s rich and creamy, it’s stick-to-your-ribs hearty, and it’s the perfect one-pot meal. 

Derived from the French word chaudière, which translates to “cauldron”, chowder refers to the type of vessel originally used to cook it. Though there are many variations of chowder that exist today, in New England, you can count on it being thick and chunky and consisting of seafood, potatoes, onions, celery, and salted pork simmered together in a heavenly creamy broth.

A little bit salty, a little bit briny, and oh-so-savory, I guarantee you’ll find a bowl of this fish chowder to be both soothing and satisfying, even if you live in a sunny locale.

Is Fish Chowder Healthy?

Though this dish does contain lean protein and vegetables, it is a cream-based recipe, making it high in fat and calories. It also contains bacon, making it high in sodium. Therefore, it’s best to enjoy fish chowder in moderation. You could lighten it up a bit by using fat-free or 1% milk instead of heavy cream (though this will affect the chowder’s consistency) or by omitting the bacon.

New England vs. Manhattan Chowder: What’s the Difference?

The most obvious difference between the two types of chowder is the color of their broth. New England-style chowder gets its milky white color from heavy cream and/or milk whereas Manhattan-style chowder gets its red hue from tomatoes. New England-style chowder is also much thicker and heartier than its thinner, brothy Manhattan-style counterpart. You’ll also find that some Manhattan-style recipes call for the addition of other vegetables, such as carrots and bell peppers.

INGREDIENTS

• 1/3 cup unsalted butter
• 4 bacon slices, chopped
• 1 large onion, chopped
• 2 stalks celery, diced
• 3 large Yukon Gold potatoes, peeled and diced
• 1 teaspoon dried thyme
• 2 bay leaves
• 3 cups fish or vegetable stock
• 1 pound cod or other firm white fish, cut into chunks
• 1 cup heavy cream
• Salt and freshly ground black pepper to taste
• Old Bay seasoning, to taste
• Fresh parsley, chopped for garnish

INSTRUCTIONS

Sauté

Cook onions, bacon, and celery in butter until soft.

Simmer

Add potatoes and stock, cook until tender.

Finish

Add fish and cream, heat through. Garnish with parsley.

Devour!

Serving Suggestions

Ladle a generous portion of fish chowder into a bowl, and top it off with a handful of Seasoned Oyster Crackers for a delicious crunch. You could also serve it with Homemade Ritz Crackers, Almond-Flour Crackers, or a nice slice of crusty bread.

Like to enjoy your soup with a refreshing side salad? Same! In that case, you’ll definitely want to pair your chowder with this recipe for Winter Salad or this one for Kale Caesar Salad. The tanginess of this Cucumber Salad would also provide a nice contrast to the richness of the chowder.

Recipe

Print

Fish Chowder Recipe

Creamy, dreamy, and incredibly comforting, this Fish Chowder is like a hug in a bowl.

Course Appetizer, Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 402kcal

Author Trisha Sprouse

Ingredients

• 1/3 cup unsalted butter
• 4 bacon slices chopped
• 1 large onion chopped
• 2 stalks celery diced
• 3 large Yukon Gold potatoes peeled and diced
• 1 teaspoon dried thyme
• 2 bay leaves
• 3 cups fish or vegetable stock
• 1 pound cod or other firm white fish cut into chunks
• 1 cup heavy cream
• Salt and freshly ground black pepper to taste
• Old Bay seasoning to taste
• Fresh parsley chopped for garnish

Instructions

• Melt butter in a large pot over medium heat. Add bacon, onion, and celery; sauté for about 10 minutes.
  
• Add the diced potatoes, thyme, bay leaves, and stock. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
  
• Add the fish chunks to the pot. Simmer gently until fish is cooked through, about 10 minutes. Stir in the heavy cream, and season with salt and pepper and Old Bay. Heat just until hot without boiling.
  
• Adjust seasonings and add more stock if needed. Sprinkle with fresh parsley when serving.
  

Nutrition

Calories: 402kcal | Carbohydrates: 14g | Protein: 32g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 130mg | Sodium: 164mg | Potassium: 847mg | Fiber: 2g | Sugar: 2g | Vitamin A: 713IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 1mg

The post Fish Chowder Recipe appeared first on Food Faith Fitness.

This copycat recipe for the iconic Chipotle Pinto Beans will convince you to skip the line and make your favorite Chipotle order at home!

If you know me at all, you know how much I love Chipotle. I mean, I’m seriously obsessed. I used to order Chipotle multiple times a week, and even now, I’m frequently racking up rewards points on the app. As far as eating fast food goes, Chipotle is a healthier choice than most other places. Plus, the menu options are simple, customizable (a big plus for a picky eater like myself!), and full of flavor. 

But eating out frequently is not good for your health or your wallet. So, this year, I’ve made it a goal of mine to find budget-friendly, healthier alternatives to some of my favorite Chipotle menu items. You may have already tried my copycat recipe for Chipotle’s Corn Salsa, which is how this whole thing got started. Now, in an effort to fully recreate my go-to burrito bowl order, I’m working on recreating another fan favorite.

These beans are one of the staple items of the restaurant and serve as a base for delicious entrees like burritos, bowls, and tacos. If you ask me, the big appeal is that these are some of the only pinto beans I’ve ever had that are PACKED with flavor! As delicious as they are, though, there’s just something that Chipotle does differently. And I think I may have finally figured it out!

These copycat Chipotle pinto beans are spicy, tangy, and salty in all the best ways. Made with real chipotle peppers and adobo sauce for rich heat, plus fresh cilantro, onion, garlic, and other herbs, I truly believe I’ve nailed the signature flavor we all crave so much. But don’t take my word for it; try this recipe for yourself!

Are these Chipotle Pinto Beans Healthy?

This at-home version of Chipotle pinto beans is a healthy, inexpensive, and delicious dish. Pinto beans are a good source of protein, which makes them a great substitute for meat in dishes if you’re pursuing a vegan or vegetarian diet. They’re also full of fiber and can help with digestion. Hence the song: Beans, beans, the magical fruit, the more you eat, the more you… well, you know how it goes!

This recipe uses olive oil for healthy fat and lots of herbs, and spices to flavor the dish without adding too many calories or other unwanted additives. 

What Is Adobo?

The signature flavor in Chipotle pinto beans, like many other Chipotle dishes, is the use of adobo. “Adobo” can refer to a lot of different things—it’s a sauce, spice, cooking technique, and even a dish! Here, we’re talking about adobo sauce, which is a rich red sauce made of chilies, vinegar, onion, garlic, and other spices. Adobo is what gives these Chipotle pinto beans their heat, and we’re using it two ways. We’re incorporating the sauce directly into the dish, but we’re also using chipotle peppers, which are soaked and canned in adobo sauce. This sauce has a smoky spice, a subtle sweetness, and an overall herbaceous flavor. Trust me, you’ll taste it in this dish!

INGREDIENTS

• 1 lb dried pinto beans, rinsed and soaked overnight
• 1/2 large yellow onion, finely diced
• 1 tablespoon olive oil
• 1 chipotle pepper in adobo sauce, minced with seeds removed
• 1 tablespoon adobo sauce
• 3 cloves garlic, minced
• 3/4 teaspoon ground cumin
• 1 1/4 teaspoon dried Mexican oregano
• 2 bay leaves
• Water for covering beans
• 1 tablespoon lime juice, plus more to taste
• Kosher salt to taste
• Freshly ground black pepper to taste
• Fresh chopped cilantro for garnish, optional

INSTRUCTIONS

Sauté

Cook onions in oil.

Simmer

Add beans and spices, then simmer until tender.

Season

Finish with lime juice and seasoning.

Devour!

Serving Suggestions

These Chipotle pinto beans make for an excellent base for your own copycat Chipotle order. Try them with other replica recipes like Chipotle Cilantro Lime Rice, Fajita Veggies, cheese, sour cream, and your choice of protein. Don’t forget the Chipotle Guacamole—this one won’t cost you extra! 

Chipotle pinto beans also make a great side to more traditional Latin dishes like Spanish Rice and Instant Pot Chicken Enchiladas.

Recipe

Print

Chipotle Pinto Beans (Copycat Recipe)

This copycat recipe for the iconic Chipotle Pinto Beans will convince you to skip the line and make your favorite Chipotle order at home!

Course Side Dish

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 8 servings

Calories 228kcal

Author Britany Saare

Ingredients

• 1 lb dried pinto beans rinsed and soaked overnight
• 1/2 large yellow onion finely diced
• 1 tablespoon olive oil
• 1 chipotle pepper in adobo sauce minced with seeds removed
• 1 tablespoon adobo sauce
• 3 cloves garlic minced
• 3/4 teaspoon ground cumin
• 1 1/4 teaspoon dried Mexican oregano
• 2 bay leaves
• Water for covering beans
• 1 tablespoon lime juice plus more to taste
• Kosher salt to taste
• Freshly ground black pepper to taste
• Fresh chopped cilantro for garnish optional

Instructions

• In a large pot, heat olive oil over medium-high heat. Add diced onion and cook until softened and translucent.
  
• To the pot, add the soaked pinto beans, chipotle pepper, adobo sauce, garlic, cumin, oregano, and bay leaves. Pour in enough water to cover the beans.
  
• Bring the mixture to a boil, then reduce heat to low and simmer, covered, until beans are tender, about 2 hours.
  
• Remove the bay leaves. Stir in lime juice, and season with salt and pepper to taste. Serve hot with optional cilantro sprinkled on top.
  

Nutrition

Calories: 228kcal | Carbohydrates: 38g | Protein: 12g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 394mg | Potassium: 818mg | Fiber: 9g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 3mg

The post Chipotle Pinto Beans (Copycat Recipe) appeared first on Food Faith Fitness.

You’re gonna go crazy for this easy, cheesy, craving-crusher dish!

If you’ve been craving queso and want to try something new, this recipe’s got you covered… in cheese! This dish goes well with almost any Tex-Mex meal – breakfast, lunch, or dinner. The satisfying combo of citrus, cheese, chicken, and spices earns it the name “crazy chicken” – and truly, your whole family is bound to go loco for this Southern comfort food.

Not only is it delicious, but it can also be an affordable use of leftover shredded chicken from a different recipe. Whether you’re repurposing leftovers or making this dish from scratch, a little goes a long way. Plus, you’re welcome to spice it up or tone it down based on preference. And that’s only the beginning of the flavorful adventure this pollo loco can take you on…

Is Pollo Loco Healthy?

By comparison, this dish is much healthier than chips and queso or loaded nachos. There’s less grease (as it uses rice instead of fried chips) and more protein with the chicken. However, this recipe is high in both fat and carbohydrates, so like all food, it should be enjoyed in moderation.

For the dairy-intolerant, trusted plant-based alternatives will also work, as long as they can melt to make the queso sauce. Veggie lovers can easily replace chicken with shredded jackfruit and/or black beans.

The best way to ensure the wholesomeness of this recipe is to make your own queso; that way you know it’s free of added refined sugars or preservatives. (And it tastes way better too!) You can also choose quinoa instead of white rice for an extra boost of fiber and protein.

Super Spicy or Nah?

Whichever you prefer, this dish can make it happen. As it is, the flavors are savory but not spicy, so if you like the heat, I recommend adding one teaspoon of cayenne pepper, one teaspoon of chili pepper, and a half teaspoon of smoked paprika to the (not-so-secret) sauce to kick it up a notch. You can also top this dish with freshly chopped jalapeños, which are like little emeralds of spicy sweetness!

INGREDIENTS

• 4 boneless skinless chicken breasts
• 1/2 cup orange juice
• 1/4 cup lime juice
• 6 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 cup tomato sauce
• 1/2 cup white queso dip

INSTRUCTIONS

Marinate

Prepare and marinate chicken.

Grill

Cook chicken on grill and cook rice.

Assemble

Serve chicken over rice with queso.

Devour!

Serving Suggestions

As it is, this dish stands strong… but no pollo loco would be 100% without a classic side of Refried Beans or Black Beans.

You can also try it topped with Mango Avocado Salsa for a boost of vibrant sweetness, healthy fats, and fiber. (My mouth is watering already!)

To add on extra heat, swap the regular queso for this Chile Con Queso, or if you made the rice too spicy, drizzle over some Mexican Crema to cut through the heat.

Recipe

Print

Pollo Loco Recipe

You're gonna go crazy for this easy, cheesy, craving-crusher dish!

Course Main Course

Cuisine Mexican

Prep Time 1 day day

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 1 day day 20 minutes minutes

Servings 4 servings

Calories 534kcal

Author Amelia Mapstone

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup orange juice
• 1/4 cup lime juice
• 6 cloves garlic minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 cup long grain white rice
• 2 cups chicken broth
• 1/2 cup tomato sauce
• 1/2 cup white queso dip

Instructions

• Marinate the chicken in a mixture of orange juice, lime juice, garlic, cumin, oregano, olive oil, salt, and pepper for at least 4 hours or overnight.
  
• Grill the marinated chicken over medium heat until fully cooked and internal temperature reaches 165°F, about 10 minutes per side.
  
• While the chicken is grilling, cook the rice in chicken broth with tomato sauce until tender, about 20 minutes.
  
• Serve the grilled chicken over the cooked rice, topped with warm queso dip.
  

Nutrition

Calories: 534kcal | Carbohydrates: 47g | Protein: 33g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 1031mg | Potassium: 705mg | Fiber: 2g | Sugar: 5g | Vitamin A: 260IU | Vitamin C: 25mg | Calcium: 59mg | Iron: 2mg

The post Pollo Loco Recipe appeared first on Food Faith Fitness.

Pack in the protein and flavor with this simple yet delicious Shrimp Fried Rice recipe!

Are you tired of paying high prices for shrimp fried rice at your local Chinese restaurant, only to discover how few shrimp are in your order? I have an easy solution for you. Prepare this dish at home with our simple recipe, which goes from start to table in just 30 minutes.

It takes only 15 minutes of prep time and another 15 minutes for cooking, and you have a hot, steaming pan of the most delicious fried rice you could want. Just imagine grabbing one of those delectable large shrimp with your chopsticks or fork. Say goodbye to rubbery shrimp and hello to fresh, tender crustaceans.

If you are not a shrimp fan, no worries. You can easily substitute other proteins in this recipe or omit the shrimp entirely for a vegetarian version. Tofu is another excellent option for vegetarian-friendly fried rice. My favorite protein substitutions are cooked chicken, turkey, steak, pork, duck, scallops, crab, and lobster. If your protein is not cooked, go ahead and cook it in step three as you would the shrimp, sautéing until cooked through. Then, remove the protein from the skillet and proceed with the recipe.

I have a secret about a simple way to elevate this dish even more: baby shrimp. You’re probably shaking your head right now in confusion. Why would I substitute tiny shrimp for the large ones in this recipe? Who said anything about substituting?! When adding rice, peas, and carrots, I often include a bag of cooked, defrosted baby shrimp from the freezer to complement the larger shrimp. That way, it’s easy to get shrimp in every bite. You have the tiny ones and the large ones for double the pleasure.

Is Shrimp Fried Rice Healthy?

This recipe for shrimp fried rice transforms a sometimes greasy restaurant dish into a healthy meal. It provides a generous amount of lean protein but remains fairly low in calories. Reduced-sodium soy sauce can control the salt level, while using olive or avocado oil can provide a slightly better health and nutrient profile than other types of vegetable oil. I also sometimes use brown rice, which has more nutrients than white rice. Make this dish gluten-free by substituting gluten-free soy sauce, tamari, or coconut aminos. It is naturally dairy-free, and you can make it vegan by eliminating the shrimp and eggs.

Cold Rice: The Secret To Perfect Fried Rice

I’ll never forget the first time I made fried rice. I ignored the recipe’s instructions for using day-old refrigerated rice and attempted to make the dish with freshly made rice. To quote a line from one of my favorite movies: “Big Mistake, BIG! HUGE!”

If you’ve never had sticky, mushy fried rice, be very glad. It was edible, but let’s just say the meal did not win me any compliments. I learned my lesson. It is crucial to use cold, day-old rice when making fried rice. That is how you achieve the perfect firm texture in your dish, rather than a soggy, gooey mess. Finally, try not to mix it too much once you add the rice to the pan. Spread it out evenly, let the heat from the pan warm the rice, and crisp it, stirring only occasionally as needed.

Serving Suggestions

Say goodbye to takeout and hello to a delicious feast at home when you begin your meal with a steaming bowl of Chinese Noodle Soup or Egg Drop Soup. To get the meal started, serve some appetizers, such as Spring Rolls or Crispy Air-Fryer Egg Rolls. Add a platter of Vegetable Egg Foo Young to accompany your shrimp fried rice, and you have the makings for the perfect date or family night at home. Don’t forget to make the Egg Foo Young Gravy!

Recipe

Print

Shrimp Fried Rice

Pack in the protein and flavor with this simple yet delicious Shrimp Fried Rice recipe!

Course Main Course

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 361kcal

Author Lori Mauer

Ingredients

• 1 pound large shrimp peeled and deveined
• Salt and pepper to taste
• 2 eggs beaten
• 2 tablespoons vegetable oil divided, more as needed
• 2 cloves garlic minced
• 3 green onions sliced (whites and greens separated)
• 3 cups cooked white rice preferably chilled leftover rice
• 1 cup frozen peas and carrots
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

Instructions

• In a bowl, sprinkle the shrimp with a pinch of salt and pepper. Set aside.
  
• In a small bowl, beat the eggs and set aside.
• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes until pink and opaque. Remove the shrimp from the skillet and set aside.
• In the same skillet, add a little more oil if needed. Pour in the beaten eggs and stir gently until just set. Remove the scrambled eggs and set aside.
  
• Add the remaining 1 tablespoon of oil to the skillet. Add the garlic and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.
• Add the cooked rice, peas, and carrots to the skillet. Stir-fry for 2–3 minutes, breaking up any clumps of rice.
  
• Drizzle the soy sauce and sesame oil over the rice mixture. Stir well to combine.
• Return the cooked shrimp and scrambled eggs to the skillet. Stir everything together and cook for another 2 minutes.
  
• Add the green parts of the green onions. Season with salt and pepper to taste. Serve hot.

Nutrition

Calories: 361kcal | Carbohydrates: 40g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 225mg | Sodium: 955mg | Potassium: 308mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 3737IU | Vitamin C: 6mg | Calcium: 105mg | Iron: 2mg

The post Shrimp Fried Rice appeared first on Food Faith Fitness.

Learn how to make a simple and delicious Flatbread Pizza with the freedom to put any toppings you want on it.

Who doesn’t love eating pizza? In fact, who doesn’t love making pizza? As easy as it can be to order pizza, I’ve always enjoyed making it myself. It was probably one of the first complete meals I could prepare on my own and is still something I love to do. It’s even easier to do when you can get your hands on quality, store-bought flatbread rather than having to make the pizza dough too. This simplifies the process and puts the emphasis on making the pizza the best it can be. That’s why this recipe for flatbread pizza is usually a crowd-pleaser.

With this recipe, you’re free to use whatever sauces, spices, and toppings you like to put on your pizza. The combinations for that are almost endless. Plus, the thin and chewy crust won’t overpower the customized ingredients on your pizza.

Is Flatbread Pizza Healthy?

The healthiness of your flatbread pizza will depend on a few factors. First, look closely at the nutritional facts on the store-bought flatbread because some types of flatbread are healthier than others. The other factor is the ingredients you put on the pizza. If you stick with tomatoes and perhaps a few other veggies, there will be plenty of nutritional value. But if you decide to add sauce, meats, and more cheese, the amount of fat and calories in the recipe will increase.

Customize Your Flatbread Pizza However You Like

As mentioned, the toppings you use on flatbread pizza can be customized to suit your taste. My recommendation is to lean heavily toward vegetables to keep the meal healthy. In addition to sliced tomatoes, you can consider bell peppers, red onions, black olives, and fresh arugula. If you want to use larger or harder veggies like broccoli or cauliflower, pre-cook them a little bit to soften them up. Of course, you’ll want to pre-cook meat like bacon, sausage, or chicken if you want to include them on your pizza. You can consider various types of shredded cheeses, too. I would also suggest sprinkling some Parmesan cheese on top right before putting the flatbread into the oven.

INGREDIENTS

• 2 pre-made flatbreads, 6 to 8 inches in diameter
• 1 tablespoon extra-virgin olive oil
• Onion powder, to taste
• Garlic powder, to taste
• Dried oregano, to taste
• Crushed red pepper flakes, to taste
• 2 small tomatoes, thinly sliced
• 4 ounces fresh mozzarella cheese, sliced
• 8 fresh basil leaves, plus more for garnish
• Salt to taste
• Fresh ground black pepper to taste
• Balsamic vinegar, for drizzling (optional)

INSTRUCTIONS

Prep
Preheat oven to 425°F, coat flatbreads with olive oil and season.

Assemble
Add toppings like tomatoes, mozzarella, and basil; season.

Bake
Cook until cheese bubbles and browns lightly.

Devour!

Serving Suggestions

It’s usually best to pair flatbread pizza with either a salad or a vegetable side dish. If you want to do a little of both, I suggest this Grilled Zucchini and Green Bean Salad. You can also simplify things with a classic Caesar Salad or a Greek Cucumber Salad. For a great vegetable side dish, I recommend trying Cheesy Roasted Cauliflower or perhaps Sautéed Spinach.

Recipe

Print

Flatbread Pizza

Learn how to make a simple and delicious Flatbread Pizza with the freedom to put any toppings you want on it.

Course Main Course

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 pizzas

Calories 342kcal

Author Bryan Zarpentine

Ingredients

• 2 pre-made flatbreads 6 to 8 inches in diameter
• 1 tablespoon extra-virgin olive oil
• Onion powder to taste
• Garlic powder to taste
• Dried oregano to taste
• Crushed red pepper flakes to taste
• 2 small tomatoes thinly sliced
• 4 ounces fresh mozzarella cheese sliced
• 8 fresh basil leaves plus more for garnish
• Salt to taste
• Fresh ground black pepper to taste
• Balsamic vinegar for drizzling (optional)

Instructions

• Heat the oven to 425°F.
• Brush or rub the olive oil over the flatbreads. Sprinkle onion powder, garlic powder, dried oregano, and crushed red pepper flakes over the oil.
  
• Layer the sliced tomatoes, mozzarella, and basil leaves on the flatbreads. Season with salt and fresh ground pepper.
  
• Bake the flatbread pizzas until the cheese is bubbling and turning light brown in spots, about 10 to 15 minutes.
  
• Serve the pizzas immediately. Drizzle with balsamic vinegar or olive oil and sprinkle torn basil leaves on top for garnish.
  

Nutrition

Calories: 342kcal | Carbohydrates: 24g | Protein: 16g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 45mg | Sodium: 570mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 468IU | Vitamin C: 0.3mg | Calcium: 324mg | Iron: 1mg

The post Flatbread Pizza appeared first on Food Faith Fitness.

These easy, gluten-free Strawberry-Rhubarb Vegan Overnight Oats taste like waking up to a healthy slice of pie for breakfast! 

It’s finally rhubarb season—can you tell I’m excited?! If you’re as obsessed with that sweet-tart flavor as I am, you’re going to love these strawberry rhubarb vegan overnight oats. They’re the perfect make-ahead treat that tastes like dessert but is packed with wholesome ingredients you can feel good about eating.

Fresh strawberries and rhubarb create a naturally fruity, slightly tangy flavor that pairs perfectly with hearty oats. Plus, the overnight soak means you get a creamy, dreamy texture without any cooking required. These oats are completely plant-based, gluten-free, and easy to customize with your favorite toppings—think extra fruit, coconut flakes, granola, or even a drizzle of nut butter.

The beauty of overnight oats is how simple they are to prep in advance. Whip up a few jars at the start of the week, and you’ll have a grab-and-go breakfast, snack, or even healthy dessert ready whenever you need it. Let’s dive into the recipe so you can get your first taste of this sweet, summery goodness!

Are Strawberry Rhubarb Vegan Overnight Oats Healthy?

Yes, this recipe is generally healthy, and you can always customize it further to meet your own dietary needs. First of all, we love old-fashioned oats because they are rich in fiber and a good source of protein. If you’re following a gluten-free diet, there are a lot of gluten-free old-fashioned oats out there. This recipe is also vegan. Lastly, the strawberries provide vitamin C and potassium, while rhubarb offers vitamin K, calcium, and fiber.

Why You Will Love This Recipe

These strawberry rhubarb overnight oats are all about layers—literally and flavor-wise. You get a trifecta of textures and tastes that come together in every single bite: a tangy-sweet strawberry rhubarb compote, hearty cinnamon-spiced oats with just the right amount of chew, and an almond flour crumble that adds a crisp, cookie-like finish. It’s basically like digging into a healthy fruit crisp… for breakfast.

Here’s what’s going to happen when you take your first bite: you’re going to plunge your spoon straight to the bottom of the jar, swirling and twirling the layers together so you get a little bit of everything. The creamy oats, the juicy fruit, the crunchy topping—it’s a texture sensation you won’t be able to stop thinking about.

Bonus? These overnight oats are not only delicious but meal-prep friendly, easy to grab and go, and packed with nourishing ingredients to fuel your morning. Dessert-for-breakfast energy, but make it wholesome.

Serving Suggestions

I love these oats with a dollop of Greek yogurt and a spoonful of Healthy Strawberry Chia Jam. Overnight oats are so convenient and yummy, you may want to try these decadent Black Forest Cake Overnight Oats, nutty Vegan Pecan Pie Overnight Oats, Healthy Piña Colada Overnight Oats, or Coffee Overnight Oats with Greek Yogurt. With so many delicious variations to explore, you’ll never run out of tasty options!

Recipe

Print

Strawberry Rhubarb Vegan Overnight Oats

These easy, gluten free Strawberry Rhubarb Vegan Overnight Oats taste like waking up to a healthy slice of pie for breakfast!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chilling Time 6 hours hours

Total Time 6 hours hours 25 minutes minutes

Servings 2 People

Calories 207kcal

Ingredients

For The Crumbs:

• 1 tablespoon almond flour
• 1 tablespoon old-fashioned rolled oats (gluten-free, if needed)
• 1/2 tablespoon coconut sugar
• 1 teaspoon coconut oil softened to room temperature (the consistency of softened butter)

For The Sauce:

• 1 cup strawberries roughly chopped (130g)
• 1/2 cup rhubarb sliced (65g)
• 1 tablespoon agave
• 1 tablespoon water

For The Oats:

• 2/3 cup old-fashioned rolled oats (gluten-free, if needed)
• 1 teaspoon ground cinnamon
• 2/3 cup unsweetened vanilla almond milk

Instructions

• Make the crumbs: In a small bowl, combine the almond flour, oats, and coconut sugar. Add the coconut oil and use your hands to mix until you have a crumbly mixture.
• Spread the crumbs on a microwave-safe plate and microwave for 1 minute. Stir, then microwave an additional 45 seconds. Place the plate in the refrigerator to let the crumbs harden.
• Make the sauce: In a medium saucepan, combine the strawberries, rhubarb, agave, and water over medium heat. Simmer for 6 minutes, then mash everything together. Cook for an additional 9-10 minutes, stirring frequently, until the mixture reduces and thickens. Stir frequently so the bottom doesn't burn.  
• Once reduced, divide the sauce over 2 large cups.
• Make the oats: In a medium bowl, stir together the oats and cinnamon. Stir in the almond milk, then divide the oats between the 2 cups.
• Refrigerate for at least 6 hours to overnight to let the oats absorb the liquid.
• In the morning, divide the crumbs between the cups, stir everything together, and DEVOUR!

Nutrition

Calories: 207kcal | Carbohydrates: 35.2g | Protein: 4.8g | Fat: 6.6g | Saturated Fat: 2.4g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 1.1g | Sodium: 25.4mg | Potassium: 226.5mg | Fiber: 5.2g | Sugar: 15.2g | Vitamin A: 130IU | Vitamin C: 54.2mg | Calcium: 115mg | Iron: 1.7mg

The post Strawberry-Rhubarb Vegan Overnight Oats appeared first on Food Faith Fitness.