Ingredients:

• 2 cups sliced fresh mushrooms
• 2 cups fresh green beans
• ¼ cup olive oil
• 2 teaspoons minced garlic
• 1 teaspoon freshly ground sea salt
• 1 teaspoon freshly ground pepper

Method:

1. Preheat oven to 400.
2. Wash and slice mushrooms and green beans.
3. Combine oil, garlic, salt and pepper in a separate bowl.
4. Pour over the mushrooms and green beans and gently stir until vegetables are thoroughly coated.
5. Place on baking sheet and bake for 20-25 minutes. Serve warm.

I got this awesome recipe from Kate Moving Forward, feel free to check out their site for more great recipes!

The post Recipe: Garlic Roasted Green Beans & Mushrooms appeared first on Stephanie Ann Fit.

Chia Seed Pudding Recipe

Serves 2 | Prep Time: 2 Minutes | Refrigeration Time: 2 Hours | Cook Time: 0 Mins

Ingredients:
1/4 cup chia seeds
8 oz almond milk
1/4 cup blueberries
1 tablespoon organic agave nectar
dehydrated strawberries for topping

Method:

Pour 8 ounces of almond milk into a mason jar then add the chia seeds. Place the lid on the mason jar and shake the jar so that the seeds mix into the milk. Check back in 10 mins to reshake the jar so that the seeds don’t make a huge clump in the jar.

After 2 hours, or overnight, take the jar out of the fridge, shake it again to even out the chia seeds. Add the agave nectar, blueberries, and dehydrated strawberries on top of the chia seed pudding and enjoy!

The post Recipe: Chia Seed Pudding appeared first on Stephanie Ann Fit.

Ingredients:

• 2 lbs. chicken breasts (about 5-6 pieces)
• salt and pepper
• 3 Tbsp. olive oil
• 2-3 cloves minced garlic
• 1 cup low sodium-chicken broth
• ½ cup balsamic vinegar
• 3 Tbsp. Truvia Brown Sugar Blend (or about 6 Tbsp. brown sugar)
• sliced tomato
• sliced mozzarella
• fresh basil

Method:

1. In between two pieces of plastic wrap, pound chicken breasts to ½” thick. Salt and pepper both sides.
2. Heat oil in saucepan on medium-high. Brown chicken on both sides. Reduce heat to medium-low and add garlic.
3. Cook until garlic is tender, being careful not to burn it. Add broth, balsamic and Truvia. Turn heat up to medium-high and simmer for 10-12 minutes, covered until chicken is cooked through.
4. Preheat broiler. Line baking sheet with parchment. Place each chicken piece on baking sheet. Place a sprig of basil on top of each breast then cover with a slice of mozzarella.
5. Broil until cheese is slightly melted. Add tomato slice on top. Heat again until tomato is warm and cheese is melted. Serve as is or with a little extra sauce from the pan drizzled on top. Enjoy!

I got this awesome recipe from Yummy Healthy Easy, feel free to check out their site for more great recipes!

The post Recipe: Caprese Balsamic Chicken appeared first on Stephanie Ann Fit.

Ingredients:

• 1 and 1/2 cups cooked quinoa
• 2 Tablespoons olive oil
• 1 pound skinless boneless chicken breast, chopped into 1-inch pieces
• 2 cloves garlic or roasted garlic, finely chopped
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 2 large oranges, peeled and segmented
• 1 ripe avocado, peeled and cubed

Dressing

• 1/4 cup fresh lime juice
• 1/3 cup chopped fresh cilantro (packed)
• 1 Tablespoon fresh orange juice
• 1 Tablespoon olive oil
• 1 Tablespoon honey

Method:

1. Cook quinoa according to package directions.
2. Transfer cooked quinoa to a large bowl and let cool.
3. Pour olive oil into a large skillet over medium heat.
4. Add chicken and roasted garlic, stirring it all around to coat with oil.
5. Sprinkle with smoked paprika and salt. Stir and cook until chicken is done, about 8 minutes.
6. Add cooked chicken, oranges, and avocado to the quinoa. Stir to combine. Set aside.
7. For the dressing: whisk all of the dressing ingredients together. Pour over salad and toss to coat everything evenly. Serve immediately. Leftovers keep well in the refrigerator for 4-5 days.
8. Make ahead tip: This is a perfect recipe to make ahead of time because the flavors taste amazing by day 2. Simply prepare through step 3, cover tightly, and refrigerate overnight.

I got this awesome recipe from Sally’s Baking Addition, feel free to check out their site for more great recipes!

The post Recipe: Citrus Chicken Quinoa Salad appeared first on Stephanie Ann Fit.

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon fresh lime or lemon juice
• 6 garlic cloves, grated or minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound large shrimp, shelled (except for tails) and deveined

Method:

1. In a bowl, whisk together olive oil, juice, garlic, cumin, red pepper flakes, salt and black pepper. Add shrimp and toss to coat. Set aside and marinate for 20 minutes.*
2. Preheat oven broiler on high.
3. Spread shrimp along with marinade in single layer in an oven-proof skillet or baking pan.
4. Place in center of oven and broil for 3 minutes, until pink.

I got this awesome recipe from She Wears Many Hats, feel free to check out their site for more great recipes!

The post Recipe: Garlic Shrimp appeared first on Stephanie Ann Fit.

Ingredients:

• 2 lb Sweet Potatoes
• 2 tbsp Olive Oil
• 1/8 tsp Salt
• 1/8 tsp Pepper
• 1/8 tsp Garlic Powder
• 1/8 tsp Paprika

Method:

1. Preheat oven to 450.
2. Line baking sheet with parchment paper.
3. Cut sweet potatoes into 1/4″ fries.
4. Toss fries in olive oil to coat.
5. Spread fries out on prepared baking sheet.
6. Cook 20 minutes turning occasionally or until fries are browned.

I got this awesome recipe from Raining Hot Coupons, feel free to check out their site for more great recipes!

The post Recipe: Sweet Potato Fries appeared first on Stephanie Ann Fit.

Ingredients:
2 Eggs, large
3 tbsp Peanut butter or almond butter
1/4 tsp Baking soda
1/2 tsp Vinegar
¾ cup baked sweet potato (mashed and packed when measuring)

Method:
Mix all the ingredients in a bowl, whisk to combine well.

Heat a large skillet over medium-low heat. Coat with nonstick spray.

Pour batter into 2-inch diameter circles in skillet. Let cook 2-3 minutes, or until brown, flip, and cook an additional 1-2 minutes.

I got this awesome recipe from Coconut Almond Recipes!

The post Recipe: Protein Packed Sweet Potato Pancakes appeared first on Stephanie Ann Fit.

Serves 3 | Prep Time: 10 Mins | Marinade Time: 30 Mins | Cook Time: 10 Mins

Ingredients:
20 oz or 4 chicken thighs, deboned but skin on
Sliced lemon, for garnishing

Marinade:
3 cloves garlic, minced
2 1/2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoon olive oil
1 tablespoon honey
1/4 teaspoon paprika
1/4 teaspoon chili flakes
1/4 teaspoon ground cumin, optional
Pinch of salt
3 dashes ground black pepper
1 tablespoon chopped Parsley leaves

Method:

Debone the chicken thighs but keep the skin on. If you like skinless, you may buy skinless and boneless skin thighs.

Mix all the ingredients in the Marinade in a bowl, whisk to combine well. Marinate the chicken with the Marinade, in a bowl or in a plastic bag for 30 minutes, or best for 2 hours.

Fire up the grill and grill the chicken on both sides, until it’s cooked through and the skin is charred. You may bake the chicken in an oven at 400F for about 15-20 minutes, or pan-fried on a skillet on medium to low heat. Serve the chicken warm with some lemon wedges.

I got this awesome recipe from Rasa Malaysia: Easy Delicious Recipes, feel free to check out their site for more great recipes!

The post Recipe: Lemon Garlic Chicken appeared first on Stephanie Ann Fit.

The post Recipe: Roasted Green Beans and Mushrooms appeared first on Stephanie Ann Fit.