Fajita Chicken Burgers

Fajita Chicken Burger 1

He went and did it. Mr. Prevention bought a jet ski last Sunday.

I just had a hunch when he left the house “to go look at” a used jet ski he found online. He’d been texting with the guy for several days, trying to set-up a time to meet up. I just knew when he walked out, he wasn’t coming home without an unnecessary new water toy. As soon as my phone rang an hour or so later, I knew exactly what he was going to say.

Granted, getting a jet ski was my idea from last summer…you know, when I wasn’t pregnant. Also, buying a jet ski with only 4 weeks left of summer, the timing is…less than optimal.

Fajita Chicken Burger 2

I also wasn’t surprised when he spent much of Monday afternoon and evening getting the jet ski registered and insured and all that jazz. Of course, he then had to test drive the jet ski and while he’d planned to be home at 7pm…it didn’t happen.

Dinner was ready, but Mr. Prevention was MIA, jet skiing around Lake Michigan doing his thing.

I’m 7 months pregnant, Mr. P. Remember, happy wife…happy life. And hungry wife who comes home from work to make dinner for just herself? Not happy.

Fajita Chicken Burger 3

Now, the jet ski is taking up *my* parking spot in the garage and he’s gone out each night to buy something new — a tube and rope for tubing and life vests…in every possible size. Is this his way of “nesting”? To get everything out of his system before baby Shea arrives in a few short weeks? Let’s hope. I’m trying to be patient and wait out the newness of the jet ski, understanding that sadly, summer is coming to an end sooner than any of us probably care to think about.

But, I am sick of eating dinner alone. Especially when I make KILLER meals.

These burgers were…phenomenal. I was in love. I’m typically very indifferent towards burgers, especially chicken burgers that can tend to dry out, but these were absolutely delicious! His loss, really ;)

Fajita Chicken Burger 4

5.0 from 2 reviews
Fajita Chicken Burgers
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Burgers:
  • 1 lb ground chicken breast
  • 1 egg
  • ½ cup Panko bread crumbs
  • 1 Tbsp hot sauce
  • 1 tsp garlic powder
  • ¼ tsp salt
Topping:
  • 2 Tbsp olive oil
  • 1 sweet onion, halved and thinly sliced
  • 2 bell peppers, thinly sliced
  • 1 avocado, mashed
  • ¼ tsp salt and black pepper, to taste
  • 4 slices part-skim colby jack or cheddar cheese
  • 4 hamburger buns
Instructions
  1. In a medium bowl, mix together the burger ingredients until well-incorporated and use your hands to form into four patties, about 5 inches in diameter each.
  2. Preheat grill to 400 F. Grill burgers 4-5 minutes per side or until cooked through, flipping halfway through.
  3. Meanwhile, heat olive oil in a large skillet. Once hot, add the onions and cook 4-5 minutes or until softened. Add the bell pepper slices and cook 15-20 minutes or until very tender and slightly caramelized.
  4. Mash the avocado with the salt and pepper in a small bowl.
  5. To assemble, spread avocado over the bottoms of each bun. Top with burger, cheese, and pepper mixture. Serve immediately.
Notes
Recipe slightly adapted from Buns in My Oven
Nutrition Information
Serving size: 1 burger Calories: 480 Fat: 22.0 Carbohydrates: 37.3 Sugar: 6.5 Sodium: 719 Fiber: 6.0 Protein: 37.0 Cholesterol: 126

So ready for the weekend!

Be well,

sig4

It’s published! Prevention RD’s Cooking and Baking with Almond Flour! + Coconut-Oat Cranberry Breakfast Cookies {gluten-free}

Coconut-Oat Cranberry Breakfast Cookies 1

That’s right, a gluten-free cookbook by yours truly is published and out! I think the actual release date is tomorrow, August 5th, but Amazon and Barnes & Noble have had it in stock for at least a week now, I’ve been gushing over my copies, and I’ve received lots of reader emails saying copies are arriving on doorsteps and have been for several weeks.

How. Freaking. Exciting.

Last August when my first cookbook, Prevention RD’s Everyday Healthy Cooking, came out it was one of those pinch me moments. Like, “Yeeeaah…it doesn’t feel real.” And I think I’m still there, quite honestly. To see book #2 hit shelves is just, well, surreal.

If you’re curious, “Why gluten-free, Nicole? You’re not gluten-free,” I wondered the same thing for quite some time. But the simple fact is: I’m a dietitian and the issues surrounding gluten are no dying issue. It’s my job to help people and it was time I rolled up my sleeves and learned all that I could about living gluten-free so that I could do just that. That said, I’m not an expert at gluten-free anything, but I can confidently say that 1. I love almond flour 2. its health benefits are abundant, and 3. I can sure whip up some mean dishes (both sweet and savory!) using almond flour.

Mission…accomplished.

Cooking and Baking with Almond Flour 1

In short, I couldn’t be more proud of this cookbook and the impact I can only hope it will have on not only the gluten-free community, but those looking to eat healthful, delicious food. This time last year, I was spending every weekend experimenting with gluten-free flours and recipes and failing at each attempt an embarrassing number of times before creating a winning recipe. And then I would aim to perfect the recipe until it was…perfect, of course. I did that over and over again, through 75 recipes that, in the end, were published in Prevention RD’s Cooking and Baking with Almond Flour. All new recipes in one precious little cookbook.

If you’re familiar with my first cookbook, you’ll likely appreciate that each recipe offers up the nutrition information, as well as various comments, suggestions, and tips for each and every recipe. There is a color photo to accompany every recipe, as well as an index to help you navigate to recipes that suit you best. There’s even icons to help easily show which recipes are Paleo, vegetarian, dairy-free, vegan, and so on.

You could all pinch me right now, simultaneously, and I promise you this still wouldn’t feel real.

Thank you for your loyal following and support. Thank you for reading, cooking, and for all of your feedback on all things Prevention RD — from blog to book. This would have never, ever in a million years been possible without the best readers in the world. FACT!

On that note, I’m beyoooond excited to share with you one of my most favorite recipes from my new cookbook — Coconut-Oat Cranberry Breakfast Cookies. After making this recipe last summer I felt a weight was lifted off my shoulders. I felt like I had broken ground with almond flour and we were finally understanding one another – no easy task. I bit into these cookies and sighed with enjoyment as I tried to shove one down Mr. Prevention’s coconut-hating throat to confirm my success. Even with coconut, he praised the recipe and I knew this book would be a success. So, while not only a monumental turning point in my gluten-free “career”, but also a recipe that is through and through Nicole, I just know you’ll enjoy these, too.

Coconut-Oat Cranberry Breakfast Cookies 2

4.0 from 1 reviews
Coconut-Oat Cranberry Breakfast Cookies {gluten-free}
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 22 breakfast cookies
 
Ingredients
  • 3 cups almond flour
  • 3 cups gluten-free old fashioned oats
  • 2 tsp baking soda
  • 1 ½ tsp salt
  • 1 Tbsp cinnamon
  • ¾ cup brown sugar
  • 2 eggs
  • ¼ cup olive oil
  • 1 ¼ cup unsweetened applesauce
  • ½ cup unsweetened dried cranberries
  • ½ cup unsweetened coconut flakes
Instructions
  1. Preheat oven to 350 degrees F. Line 3 baking sheets with parchment paper and set aside.
  2. In a large bowl, whisk together the almond flour, oats, baking soda, salt, cinnamon, and sugar; set aside.
  3. In a medium bowl, lightly beat the eggs. To the eggs, whisk in the oil and applesauce.
  4. Fold the wet ingredients into the dry. The almond flour will slowly absorb the liquid and will become cookie batter-like. Fold in the cranberries and coconut.
  5. Using a ¼-cup portion, scoop batter onto cookie sheets, allowing 2 inches between cookies. Slightly flatten the cookies into a ¾-inch thick, round cookie. Bake for 20-22 minutes or until golden. Allow to cool on baking sheet for several moments before transferring to a wire cooling rack to cool completely. Serve warm or at room temperature. Leftover cookies can be frozen up to 6 months.
Nutrition Information
Serving size: 1 cookie Calories: 209 Fat: 12.6 Carbohydrates: 21.6 Sugar: 9.4 Sodium: 280 Fiber: 3.6 Protein: 5.2 Cholesterol: 17

 Please share my book release with all of those you know who are gluten-free. I hear there’s a lot of them on Pinterest? ;) If you’d love a copy (which I so hope you do!), they are available in select stores tomorrow (B&N has a great little zip code search option so you can find the nearest store retailing the book!), as well as online at Barnes & Noble and Amazon.

THANK YOUUUUUUUUUU for…EVERYTHING!

Tons of love,

sig4

 

Pickled “Fried” Green Tomatoes with Buttermilk-Herb Sauce + Weekly Menu

Pickled Fried Green Tomatoes with Buttermilk-Herb Sauce 1

Yesterday was the first day I was able to get in the lake and actually enjoy the water. As in, it was above 64 degrees for the first time this summer, or so it seemed. We’ve had very few 80-something degree days, perhaps none in the 90’s, and have been *lucky* to get weather in the 70’s. With temps dropping below 60 most every night, everything is just…confused.

Except Lily. Fortunately or unfortunately, Lily hasn’t been confused – if it’s a weekend day, she throws a temper tantrum until we head to the beach. The girl just knows that when it’s a summer weekend day and the sun is out…she wants to be bummin’ on the beach. And she makes her wishes very well-known. Brat.

Pickled Fried Green Tomatoes with Buttermilk-Herb Sauce 2

My hydrangea are MIA this year. Was it the brutal winter or the unusually mild summer? Not sure.

Why is Mr. Prevention STILL talking about getting a jet ski? I’ll never know.

Tomato plants? Totally confused.

Despite not having a backyard, we have two decent-sized side yards, one of which gets some good sun most of the day. While I had proposed a raised bed garden in years past, it wasn’t a good idea until this year when I felt as round as the Goodyear blimp and Mr. Prevention wanted to tackle the project. He has a green thumb, of sorts, but his tomato plants have turned into one giant heap of tomato madness. He didn’t exactly allow space enough for them to actually grow.

Pickled Fried Green Tomatoes with Buttermilk-Herb Sauce 3

The tomato plants have gotten so far as to produce a MASSIVE amount of green tomatoes, but the temps and sun haven’t warranted them actually turning red yet. And before he reads this (unlikely, but possible) and corrects me, a *few* have turned red. But there’s about 421 green tomatoes in my side yard that are making little to no progress in their ripening. It may be October before we’re getting actual yield from the garden.

But the good news is: green tomatoes are delicious, too. Not as versatile, but certainly delicious.

Fried green tomatoes or “fried” green tomatoes have become somewhat trendy. Not quite bacon status, but lusted after amongst foodies. I mean, what’s not to love about a “Fried” Green Tomato BLT? Or these Pickled “Fried” Green Tomatoes with Buttermilk-Herb Sauce? Yes, please! I guess it’s alright by me if summer stays confused. Or the tomatoes, anyway.

Pickled Fried Green Tomatoes with Buttermilk-Herb Sauce 4

5.0 from 1 reviews
Pickled "Fried" Green Tomatoes with Buttermilk-Herb Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
Pickling:
  • 1 cup water
  • 1 cup apple cider vinegar
  • 2 Tbsp sugar
  • ½ tsp kosher salt
  • 16 (1/4-inch-thick) slices green tomato (about 4 tomatoes)
Tomatoes:
  • 7 Tbsp lowfat buttermilk, divided
  • 3 Tbsp light olive oil-based mayonnaise
  • 2 tsp fresh dill, minced
  • 2 tsp apple cider vinegar
  • 1 garlic clove, minced
  • ½ tsp freshly ground black pepper, divided
  • 1¼ cup panko
  • ⅓ cup masa harina
  • ¼ tsp salt
  • 1 large egg
  • 1 large egg white
  • ¼ cup all-purpose flour
  • 3 Tbsp extra-virgin olive oil, divided
Instructions
  1. Combine pickling ingredients in a large saucepan; bring to a boil. Add tomatoes; cook 2 minutes. Remove from heat; let stand 15 minutes, stirring occasionally. Drain tomatoes; pat dry.
  2. Meanwhile, combine 5 tablespoons buttermilk and next 4 ingredients (through garlic), stirring with a whisk. Stir in ¼ teaspoon pepper.
  3. Heat a large skillet over medium heat. Add panko to pan; cook 2 minutes or until toasted, stirring frequently. Remove from heat; stir in masa harina, ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Place panko mixture in a shallow dish. Combine remaining 2 tablespoons buttermilk, egg, and egg white, stirring with a whisk in a second shallow dish. Place flour in a third shallow dish.
  4. Dredge tomato slices in flour; dip in egg mixture, and dredge in panko mixture, turning to coat.
  5. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of tomatoes; cook 4 minutes. Flip and cook an additional 3-4 minutes or until browned. Repeat with remaining oil and tomatoes. Serve with sauce.
Notes
Recipe slightly adapted from Cooking Light
Nutrition Information
Serving size: 2 tomato slices with sauce Calories: 155 Fat: 8.1 Carbohydrates: 17.9 Sugar: 5.0 Sodium: 226 Fiber: 1.4 Protein: 4.4 Cholesterol: 24

Weekly Menu: August 3rd – August 7th

 Only TWO entries are still up for grabs in this year’s chili contest! Be sure to check out the details at the end of this post!

Mi familia is coming up for a beach day and cookout :-D

Be well,

 sig4

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce 1

Confession: I’ve never wanted a glass of wine more in my life. A chilled glass of pinot grigio with dinner, or a dry glass of Chianti with some pasta? Gaaah!!

I know a few ounces of wine late in pregnancy is controversial and not quite the banished behavior it was once thought to be, but it still hasn’t been worth the risk to me. I have the occasional non-alcoholic beer which hits the spot…for beer. But wine or a yummy summer cocktail? Yeah, I want one. Badly.

Note to self: STOP PINNING DELICIOUS-LOOKING COCKTAILS.

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce 2

Alcohol in cooking, however? Bring it. So much flavor and not the risk to baby Shea.

I bought mini bottles of dry white wine for cooking so opening an entire 750 ml bottle wasn’t necessary…or there to tease me.

Booze? We have a limited stock of tequila, vodka, bourbon, and whiskey…with a lot of Captain Morgan — Mr. Prevention’s favorite. The bourbon hasn’t been touched in years, but Google told me it was good to go.

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce 3

As we prepared for weekend guests, I took survey of our booze stock and perused Cooking Light, coming upon this recipe and instantly drooling. Despite meat not being my most loved food during pregnancy, meat with big flavor is tempting regardless. Add to that those slow-cooked onions, garlic, and peach preserves?

Heavenly. And very much so summer.

We served this pulled pork on the beloved burger bun, but the sky is the limit. Quesadillas? Tacos? Stuffed into a baked potato? Adorning a salad? Straight-up with a fork? Want, want, want.

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce 4

5.0 from 3 reviews
Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 (about 3½ oz pork)
 
Ingredients
  • 2 tsp smoked paprika
  • 1¼ tsp kosher salt, divided
  • 1 tsp freshly ground black pepper
  • 1 (3½ lb) bone-in pork shoulder roast (Boston butt), trimmed
  • Cooking spray
  • ½ cup unsalted chicken stock
  • ⅓ cup balsamic vinegar
  • ⅓ cup molasses
  • 2 Tbsp low-sodium soy sauce
  • 1 tsp crushed red pepper
  • ½ cup peach preserves
  • 2 small onions, halved and thinly sliced
  • 5 garlic cloves, minced
  • ¼ cup bourbon
  • 2 Tbsp cold water
  • 2 tsp cornstarch
Instructions
  1. Heat a large skillet over medium-high heat. Combine paprika, ½ teaspoon salt, and black pepper; rub evenly over pork. Coat hot skillet with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides; transfer to an electric slow cooker.
  2. To the skillet, add stock and next 4 ingredients (through crushed red pepper); bring to a boil over medium heat. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic.
  3. Cover crock pot and cook on low for 7-9 hours or until pork is very tender. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork.
  4. Discard half of the reserved liquid and heat remainder in a sauce pan over medium heat; stir bourbon and bring to a boil. Reduce heat and simmer for 10 minutes or until mixture is reduced by half. Combine cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining ¾ teaspoon salt. Drizzle sauce over pork; toss gently to coat. Serve on buns, if desired.
Notes
Recipe from Cooking Light
Nutrition Information
Serving size: 3½ oz pork Calories: 203 Fat: 5.3 Carbohydrates: 11.6 Sugar: 5.8 Sodium: 420 Fiber: 2.6 Protein: 24.8 Cholesterol: 78

 Busy, long day ahead….go!

Be well,

sig4

 

Goat Cheese and Marinara-Stuffed Zucchini + Weekly Menu

Goat Cheese and Marinara-Stuffed Zucchini 1

An hour ago, I was at the beach with Mr. P and Lily. My weather alerts kept threatening storms, but it was sunny and hot and perfect beach weather…for all of about 30 minutes. 40 minutes, tops. I was reading, baring my ultra-white pregnant tummy to the sun gods when I started to feel rain drops. Just a few, as I willed them away with happy, dry thoughts. And then a few more…and then a few more.

If you know me, you probably know I HATE rain. I hate rain so much so that I skipped class in college when it was raining. Is there anything worse than having to sit in a boring lecture when you’re sopping wet?

Hardly. But rain drops when you’re at the beach is no fun, either.

Goat Cheese and Marinara-Stuffed Zucchini 2

But that wasn’t our only beach disaster of the weekend (and at least we made it home before the HAIL that came soon thereafter).

Mr. Prevention also decided it would be a good idea to have a bonfire on the beach last night. A good idea, in theory. Except Lake Michigan + surrounding nature + dusk and dark = MONSTROUS EVIL MOSQUITOES. All summer long he’s been begging me to accompany him to the beach for a fire and last night I caved, knowing my friend Mary who was visiting likes doing fun things.

Needless to say, they were calling it quits after about 15 minutes and dozens of mosquito bites. Of course I had to get in a few, “Ummm…I told you so’s.”

Nicole – 1. Mr. Prevention – o.

Goat Cheese and Marinara-Stuffed Zucchini 3

Mr. Prevention is also obsessed with the idea of a jet ski. Never mind the fact that we’re 4 weeks away from summer’s end (WHA?!), but we have a baby on the way and jet skiing is a one-person activity. He’s gone as far as to install a trailer hitch on my car and get quotes for a jet ski. I was getting nervous with his commitment to the idea, I’m not going to lie. But I think I’ve talked some sense into him. At least for the time being.

Nicole – 2. Mr. Prevention – 0.

My winning streak continues with a whole bunch of online gambeling winning recipes off last week’s weekly menu, but this one tops the yum charts. I generally post recipes in the order in which we make them (correction, I make them)…but the best of the best deserve to be shared sooner rather than later. So, here we are.

Do not mistake the simple ingredient list and easy preparation for simple flavors and lack-luster results. Mr. Prevention ate THREE SQUASH for dinner. And lucky for us, our garden and CSA are putting out squash at a rapid pace. I plan to fill every last one with goat cheese and marinara and enjoy every last bite.

Goat Cheese and Marinara-Stuffed Zucchini 4

Goat Cheese and Marinara-Stuffed Zucchini
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 (1 zucchini boat each)
 
My summer addiction. I could eat these every day, quite literally. Healthy, simple, and summer...yes, please!
Ingredients
  • 4 zucchini, halved lengthwise
  • ½ tsp salt
  • black pepper, to taste
  • 5 oz goat cheese
  • 1 cup marinara sauce
Instructions
  1. Preheat oven or grill to 400F.
  2. Scoop out the seeds of the halved zucchini, leaving the zucchini hollowed out. Season with salt and black pepper and place on baking sheet.
  3. Using half of goat cheese, spread a small amount in the bottom of each zucchini. Spoon marinara sauce on top, then sprinkle with remaining goat cheese to finish.
  4. Grill or bake until the marinara is hot and the zucchini is fork-tender, about 15-20 minutes, depending on the size of the zucchini. Serve immediately.
Notes
Recipe ever so slightly adapted from The Wicked Noodle
Nutrition Information
Serving size: 1 zucchini boat Calories: 81 Fat: 5.0 Carbohydrates: 6.1 Sugar: 2.8 Sodium: 288 Fiber: 1.6 Protein: 5.9 Cholesterol: 8

 Weekly Menu: July 27th – July 31st

Grocery store and workout ahead. Why do I always try to be productive after the beach? It’s always a struggle.

Be well,

sig4