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BBQ Rubbed Chicken Skewers

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BBQ Rubbed Chicken Skewers

BBQ Rubbed Chicken Skewers

My new favorite thing to make on the grill is chicken skewers. It’s something about being able to eat your dinner with your fingers They are rather simple to make. All you need to do is slice your chicken breasts into 1 inch slices (make sure all of your slices are about the same thickness) and then stick a wooden skewer through them. I should have bought the shorter wooden skewers so we didn’t have to snap off the ends with pliers. Secretly, I think that was Blake’s favorite part of the entire process.

BBQ Rubbed Chicken Skewers

Blake has an incredible selection of meat rubs. He’s turned me on to them, that’s for sure! We seasoned our chicken skewers with Smokey’s Carolina Style BBBQ Rub. A little bit of rub goes a long way…

BBQ Rubbed Chicken Skewers

We usually grill our meat on top of tin foil, but I wanted to make sure we got dark grill marks on these bad boys, so we sprayed down the grill with some non-stick cooking spray and preheated it to 400F.

BBQ Rubbed Chicken Skewers

Blake said he let them cook for about 8-10 minutes on each side.

BBQ Rubbed Chicken Skewers
BBQ Rubbed Chicken Skewers

 BBQ Rubbed Chicken Skewers

Ingredients

  • 2 large chicken breasts, sliced into 1-inch thick pieces
  • 10-14 wooden skewers
  • non-stick cooking spray
  • ~2-3 tablespoons of your favorite BBQ Chicken Rub

Method

  1. Begin by preheating your grill to about 400F. 
  2. Prepare chicken by slicing into 1 inch pieces and then lightly coating with BBQ rub on both sides. I used about 1 tablespoon total on each breast.
  3. Spray grill with nonstick cooking spray, and transfer meat onto the grill.
  4. Let cook on both sides for 8-10 minutes, or until fully cooked.
BBQ Rubbed Chicken Skewers
BBQ Rubbed Chicken Skewers

Along with these chicken skewers I made the most AMAZING, CRUNCY sweet potato fry recipe I have ever made. There are a few secret ingredients and methods to get them to be crunchy without frying them. Recipe coming up later this week!

Here’s a little glance at those…

BBQ Rubbed Chicken Skewers

I pretty much got every thing done this weekend that I wanted to do…I even snuck in a few naps here in there, which is EXTREMELY rare for me. I hope this week goes by fast. It’s my last full week at Anytime Corporate…bittersweet! I am so excited to be able to put more time towards FFF and teaching yoga sculpt.

I am also looking forward to our camping trip next weekend to Madeline Island, WI. It’s an island off Lake Superior in northern Wisconsin. We are going with a bunch of friends, hopefully the weather is nice!

For now- enjoy the rest of your weekend

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Ahi Tuna Tacos

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Ahi Tuna Tacos

Ahi Tuna Tacos

All I really have to say about this recipe is DAYUM. So fresh and so clean. I paired my favorite seared ahi tuna (minus the sesame seeds) with a corn tortilla, homemade guac, and then added some raw fixins’ to top them off! It really was a mouthful of deliciousness.

Ahi Tuna Tacos

Some days I find myself eating all of the same color vegetable: carrots & sweet potatoes or broccoli & pea pods. Lately, I’ve been trying extra hard to incorporate multiple colored veggies in my dishes. Last night’s dinner was a perfect example!

Ahi Tuna Tacos

Ingredients for Ahi Tuna Tacos

  • ahi tuna fillets
  • corn tortillas
  • corn kernels
  • shredded purple cabbage
  • 1/3 cup green onions
  • salt
  • pepper
  • soy sauce
  • Honey Ginger Dressing
  • olive oil
  • guacamole

I really enjoyed all of the raw veggies in these tacos. They just taste so fresh and delicious!

I usually buy pre-shredded purple cabbage  because I am lazy. Buying an entire head and chopping it yourself is a MUCH better deal…like $2.00 savings! I got this head of cabbage at Super Target for $1.29.

 

Ahi Tuna Tacos

Glad I did because it definitely made these photos  pop with color!

Ahi Tuna Tacos

I also picked up some new dressing while at Super Target. I found this stuff in the produce section and it’s probably my new favorite dressing! It tastes just like the ginger dressing you get at a Hibachi restaurant for your starter salad.  

Ahi Tuna Tacos

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Ahi Tuna Tacos

As for the guacamole…mine was fresh. I’ll have that recipe coming up later in the week 

 It’s one of my favorite things to make. Extremely easy and full of so much flavor.

Ahi Tuna Tacos
Ahi Tuna Tacos

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Ahi Tuna Tacos

Ahi Tuna Tacos

  • Author: Lee Hersh
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Ingredients

Scale
  • 3 ahi tuna fillets (or ~1 pound)
  • 8–12 gluten free corn tortillas
  • 1/2 cup corn kernels
  • 1/2 cup shredded purple cabbage
  • 1/3 cup green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons soy sauce
  • 4 tablespoons Honey Ginger Dressing
  • 1 tablespoon olive oil
  • 1/2 cup guacamole

Instructions

  1. First preheat your grill to 350 degrees.
  2. Next, drizzle olive oil on both sides of each steak and sprinkle on salt and pepper (on each side).
  3. Place steaks onto grill and drizzle on about 1 tablespoon of soy sauce and then cook for 3 minutes. I like to use tin foil to make for easy clean up. So- if you choose to use this method, spray nonstick cooking spray onto the foil before placing the tun on top. Then, flip and cook for an additional 3 minutes.
  4. Next, assemble your tacos. First make your corn pico. Mix together green onions, shredded purple cabbage, and corn. Season with a pinch of salt and pepper (and even some cilantro).
  5. Then, take a corn tortilla and place about an ounce of ahi tuna on top. Sprinkle on some corn pico, about 2 tablespoons of guacamole, and finally a drizzle of honey ginger dressing.

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Gluten-Free Quinoa n Meatballs

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Gluten-Free Quinoa n Meatballs

I made one of the best meals ever last week. Childhood favorite meats gluten-free heaven.

That’s right…Quinoa n’ Meatballs- 100% gluten-free and absolutely delish! This was the first time I attempted homemade meatballs. My mom’s recipe is absolutely to die for, but uses breadcrumbs, so I had to find an alternative. Can you guess what I used in substitution?

Quinoa n' Meatballs #glutenfree

Oatmeal!

Ingredients for Gluten-Free Quinoa n Meatballs

  • quinoa
  • water
  • ground turkey
  • egg
  • gluten free oats
  • italian seasoning
  • salt
  • ground pepper
  • spaghetti sauce
  • parmesan cheese, to taste

You’d never even know, either! I used ground turkey, but ground beef would be just as delicious (if not more  ).

Quinoa n' Meatballs #glutenfree

**Italian Spices: I use Tuscan Sunset by Penzy’s: The rich sweet flavor of basil and oregano with the added zest of garlic, bell pepper and black pepper. 

Quinoa n' Meatballs #glutenfree

Leftovers of this meal just ROCKED my socks. I love Italian flavors, I really do. Throughout the week I added broccoli and beans to spice things up a bit. 

Quinoa n' Meatballs #glutenfree
Quinoa n' Meatballs #glutenfree

I wanted to end this post by giving my Grandma Marie a big shout out. She makes THE BEST (hands down) spaghetti and meatballs. And homemade pizza too! I don’t know what that woman adds to hers, but oh YUMM. It definitely isn’t gluten free, but spaghetti (quinoa) and meatballs just brings back so many memories of my childhood! 

What was your favorite childhood meal?

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Gluten-Free Quinoa n’ Meatballs

Gluten-Free Quinoa n’ Meatballs

  • Author: Lee Hersh
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Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 pound ground turkey
  • 1 egg
  • 1/3 cup quick cooking gluten free oats
  • 2 teaspoons italian seasoning (see below for more information)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 jars of your favorite spaghetti sauce
  • parmesan cheese, to taste

Instructions

  1. Begin by preparing your quinoa. Bring 1 cup quinoa and 2 cups of water to a rolling boil. Then, reduce heat to low and let simmer until all water is absorbed. Set aside.
  2. Next, in a large pot, begin heating up your spaghetti sauce. Turn burner to low.
  3. To create meatballs, thoroughly mix together meat, egg, oats, and spices in a large bowl (I use my hands for this part). Using your hands, scoop out mixture and mold into a ball the size of your palm. Repeat 8 – 10 times.
  4. Heat a large pan to medium-high heat and place meatballs onto pan. Sear for about 3-4 minutes, letting brown on all sides of the meatball. Then, turn burner to low, and cover meatballs for about 5-10 additional minutes, turning frequently.
  5. Transfer meatballs into the spaghetti sauce and let cook for an additional 30 minutes to ensure they are cooked all the way through.
  6. Serve meatballs on a bed of freshly cooked quinoa with parmesan cheese!

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Garbanzo Bean Flatbread Pizza Crust

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Garbanzo Bean Flatbread Pizza Crust

I wish I lived in a place where produce was lush all year round. Where I could go to the farmer’s market and purchase a GIANT bundle of colorful tomatoes for $2.00. Where I could eat my face off in green beans and green peppers. 

Is that too much for a girl to ask!?

Garbanzo Bean Flatbread Pizza Crust

I think I just need to move to southern California or Mexico 

Ingredients for Garbanzo Bean Flatbread Pizza Crust

  • garbanzo bean flour
  • water
  • garlic salt
  • chili powder

I LOVE this recipe. I woke up craving pizza. Weird, I know. So, I decided to use a simple garbanzo bean crust with toppings I already had in my fridge. Like smoked ham, for example. Sounds random, but was DELICIOUS on this pizza! It tasted similar to Canadian bacon. 

Garbanzo Bean Flatbread Pizza Crust

In addition to the ham is plum tomatoes, goat cheese, red onion, and some kale.

Like I said, feel free to use any toppings that you desire! Italian sausage, bacon, pepperoni, mozzarella cheese, olives, the list goes on! 

Garbanzo Bean Flatbread Pizza Crust

I love this pizza crust because it is gluten free and dairy free friendly. AND it is grain free. AKA bad ass. 

Cheers to Thursday! 

Ever wake up craving something random? 

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Garbanzo Bean Flatbread Pizza Crust

Garbanzo Bean Flatbread Pizza Crust

  • Author: Lee Hersh
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Ingredients

Scale
  • 2/3 cup garbanzo bean flour
  • 1/3 cup + 1 tablespoon water
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon chili powder
  • Any toppings you desire!

Instructions

  1. Preheat oven to 375.
  2. In a small bowl, mix together all ingredients. It should be a thick paste.
  3. Next, line a pan with parchment paper and spread mixture evenly onto pan (I used a spoon). I created a circular pizza, but feel free to make any shape that you desiree.
  4. Top your pizza with what ever your heart desires! I used thin slices of smoked ham, goat cheese, red onion, tomatoes, and kale.
  5. Bake at 375 for 15-20 minutes, or until crust is firm. Slice with a pizza cutter.

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Crock-Pot Sesame Chicken

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Crock-Pot Sesame Chicken

It’s time to break out the crock-pot. Throw some stuff in the pot. Flip the switch. And walk away.

Crock-Pot Sesame Chicken

This,beautiful recipe actually comes from my girlfriend Linley. One day last week she came over and we both worked. She had to make a crock-pot dish to bring to a pot-luck function at her church and this is the recipe she chose. I asked if I could feature it on FFF and she of course said yes 

She even let me have a bowl. And oh em gee. DELISH. I never knew what was in sesame chicken sauce and I honestly don’t want to know how they make it at restaurants. This recipe is super simple and uses ingredients you probably already have in your kitchen!

Crock-Pot Sesame Chicken

Ingredients for Crock-Pot Sesame Chicken

  • chicken breasts
  • Salt and pepper
  • honey
  • soy sauce
  • onion
  • ketchup, low sugar
  • vegetable oil
  • cloves garlic
  • red pepper flakes
  • sesame seeds

I had mine over a bed of quinoa because that is what I had in my fridge, but white or brown rice will of course work as well!

I promise this recipe is the easiest thing you will ever make for your family! Here is an awesome step by step image!

Crock-Pot Sesame Chicken #glutenfree #fitfluential

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Crock-Pot Sesame Chicken

Crock-Pot Sesame Chicken

  • Author: Lee Hersh
  • Total Time: 3 hours 30 minutes
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Ingredients

Scale
  • 4–6 boneless, skinless chicken breasts (thighs would be fine too)
  • Salt and pepper (to taste)
  • 1 cup honey
  • 1/2 cup soy sauce, low sodium
  • 1/2 cup diced onion
  • 1/4 cup ketchup, low sugar
  • 2 tablespoons vegetable oil (could also use olive oil or canola oil)
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, optional
  • 2 tablespoons sesame seeds
  • 4 teaspoons cornstarch dissolved in 6 Tablespoons water

Instructions

  1. Place all ingredients, but the cornstarch in a crock-pot and turn on high for ~3-4 hours.
  2. At 3 hours, check the chicken breasts to see if they are fully cook (not pink in the middle). Once they are cooked, take chicken breast out and shred them using a fork. Place shredded chicken back in pot and let cook for an additional 30 minutes.
  3. Next, over medium high heat, dissolve 4 teaspoons of cornstarch in 6 tablespoons of water. Then, add to the crock-pot and mix. This will help thicken your sauce.
  4. Eat over a bed of brown rice or quinoa and garnish with sesame seeds.
  • Prep Time: 10 minutes
  • Cook Time: 3 hours 20 minutes

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I never ever thought to shred the chicken, but Linley is a genius. Because the chicken bakes in the juices for a good 4 hours, it is incredibly tender and easy to shred. #thatswhatimtalkingabout

Happy Monday!

What is your favorite crock-pot recipe?

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Healthy Double Decker Sweet Potato Tostada

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Healthy Double Decker Sweet Potato Tostada

Creativity is one of those things that can’t be forced. Some of my favorite recipes happen on a whim…like my Black Bean Quinoa Chili. Absolutely no planning at all. 

I got inspiration for today’s recipe from Oh My Veggies while browsing Pinterest. Her Tortilla Pie popped up…Enough said. I new I didn’t have all of the ingredients at home, so I modified mine…and they ended up transforming into mini double deck tostadas. 

Traditionally tostadas are deep fried, but there really isn’t any need to do so when you can bake your tortillas and have them be just as crunchy. PLUS it’s much healthier that way.

There are 3 layers of corn tortillas and in between is a version of my Sweet Potato Breakfast hash. I sautéed sweet potato, red onion, sweet corn, and black beans. I then layered on some leftover brown rice I had in the fridge. I can’t forget about the cheese. A little Colby jack between each layer did the trick.

Healthy Double Decker Sweet Potato Tostada

Ingredients for Healthy Double Decker Sweet Potato Tostada

  • corn tortillas
  • olive oil
  • water
  • potatoes, peeled
  • black beans
  • sweet corn
  • red onion
  • brown rice
  • Colby Jack cheese
  • cumin
  • chili powder
  • minced garlic
  • salt
  • pepper

Blake ate one when he got home from class last night and said this may have been the best non-meat meal I’ve ever made. I will take that as a GIANT compliment from a man who has to eat meat in every stinkin’ meal! 

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Healthy Double Decker Sweet Potato Tostada

Healthy Double Decker Sweet Potato Tostada

  • Author: Lee Hersh
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Ingredients

Scale
  • 12 small corn tortillas
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup water
  • 1 large or 2 medium size sweet potatoes, peeled
  • 1/2 can black beans, low sodium
  • 1/2 can sweet corn
  • 1/4 large red onion, diced
  • 1 cup cooked brown rice (if you have it made already!)
  • 1/2 cup Colby Jack cheese, shredded
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • garnish: Greek yogurt, green onion, salsa, or avocado

Instructions

  1. First preheat oven to 400F. Then, spray two baking sheets with nonstick cooking spray.
  2. Peel your sweet potato, and cut into small chunks. Set aside.
  3. Next, heat olive oil in a large skillet on medium/high heat. Then, add in sweet potato and red onion and sauté for about 5-7 minutes. Add in black beans, sweet corn, and spices, and continue cooking for about a minute.
  4. Turn heat down to low/medium and pour in 1/4 – 1/3 cup of water and cover for about 3-5 minutes. This will help steam the sweet potatoes.
  5. Once your hash is complete, begin preparing your tostadas. In total this will make 4 single serve tostadas. Place one tortilla on the pan. Then, top with about 1/4 cup of hash (this is also where you would add the optional brown rice). Sprinkle on some cheese and place a second tortilla on top. Place another 1/4 cup of hash on top of that and sprinkle with more cheese. Finally place a third tortilla on top and sprinkle with cheese.
  6. Repeat 3 more times or until the hash is gone. I placed 2 tostadas on one baking sheet.
  7. Place tostadas in oven for about 12-15 minutes or until the cheese begins to bubble on top. By this time the tortillas should be crunchy.
  8. Serve hot with plain Greek yogurt, salsa, green onions, or avocado!

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This would make for an incredible breakfast tostada. Or a lunch tostada. Or a dinner tostada. It would pretty much work for every single meal. Even a snack!

Healthy Double Decker Sweet Potato Tostada
Healthy Double Decker Sweet Potato Tostada

I can’t wait to eat one of these for lunch today. 

Anddd dinner.

Healthy Double Decker Sweet Potato Tostada

Chomp.

Healthy Double Decker Sweet Potato Tostada

This recipe is a lot easier than it looks. It would also be a spectacular project to include your kiddos on! I bet it would taste fantastic with the addition of chicken, butternut squash, or even ground beef. Try it and tell me how it goes! 

Enlighten me- what is your favorite brinner (breakfast to eat for dinner)?! 

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