Parmesan Zucchini and Corn

INGREDIENTS

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 4 zucchinis, diced
• 1 cup corn kernels, frozen, canned or roasted
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons grated Parmesan, or more, to taste

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
• Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper, to taste. Stir in lime juice and cilantro.
• Serve immediately, sprinkled with Parmesan.

Citrus Chicken with Quinoa

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 roasted garlic, 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

Directions:

Cook quinoa according to package directions or use my directions - my recipe will make 2-3 cups, more than what you will use. But leftovers are great! Transfer cooked quinoa to a large bowl and let cool.

Pour olive oil into a large skillet over medium heat. Add chicken and roasted garlic, stirring it all around to coat with oil. Sprinkle with smoked paprika and salt. Stir and cook until chicken is done, about 8 minutes. Add cooked chicken, oranges, and avocado to the quinoa. Stir to combine. Set aside.

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.

Additional Notes:

*If you love cilantro as much as I do feel free to increase to 1/2 cup.

*I simply squeezed the juice out of a couple pieces of the oranges I threw into the salad for the 1 Tablespoon needed in the dressing.

Black Forest Super Shake

INGREDIENTS - 

• 1 scoops chocolate Primal Body protein powder (I just use whatever choc protein powder I have at home)
• 1 cup unsweetened almond milk
• 1 handful of frozen cherries (I only had fresh and it probably came out a little more liquid but still tasted fine)
• 1/2 a banana
• 1 tsp. cocoa powder
• 1 handful crushed ice