Winter 2019 – Yoga By Candace Recipe Wrap-Up!

It’s been a minute, I know! (I’m a broken record…) My recipe development has diverged to other outlets, but I’m still gettin’ my cook on! Besides that, I’m still settling into a new office in Midtown East that I moved to in November, settling into life on the Upper West Side (again!), and fawning over the ability to be able to walk to a Trader Joe’s location that isn’t a mob scene that makes me want to curl up into a fetal position and cry. HA! (93rd &Columbus, thank goodness for this TJ’s! Now if only they carried Cauliflower Gnocchi on the reg…)

So! With that being said, I thought I’d do a round-up of some of the Yoga By Candace recipes I’ve developed over the past few months. I’ve created a lot of deliciousness – and have enjoying utilizing chicken, as you might notice – but these recipes are all excellent, especially if you’re in a meal preppin’ mood. Nothing like saving some proteins and vegetables, or some hearty soup, ready to go at a moment’s notice!


Yogurt-Marinated Sheet Pan Chicken with Chickpeas, Fennel, & Onions

Pear, Persimmon, & Pepita Baked Oatmeal

Happiest February to you all! Be sure to keep following my most up – to – date foodie adventures at my Instagram account @seeksatiation!

Peeeeeace. ✌️✌️✌️✌️

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summer squash red onion pizza califlour foods

Summer Squash & Red Onion Pizza

I’m a gal that loves her pizza, and I am blessed to live in one of the undisputed pizza capitals of the country. I mean, within three blocks of my apartment, I have a Domino’s, a Papa John’s, a Little Caesar…

😏

But in all seriousness, between Pizza Palace up here in my my ‘hood (Inwood, baby!) to Sal & Carmine’s on the Upper West Side to hot spots like Roberta’s and Emily, it’s easy to be close to a good slice.

That being said, I always love to take a break from the traditional and funky NYC slices for something that’s a bit more nutrient-dense.

summer squash red onion pizza califlour foods

One of my favorite Instagram healthy living foodies is Elia of Feed Your Sister. Over the past few months, she’s introduced me to some excellent products to add to my pantry. One of these products is the gluten-free cauliflower-based crusts from Calilfour Foods. Now, I have no major food allergies or aversions (…save for my freak Brewer’s Yeast allergy, but it’s pretty damn easy for me to avoid beer and Vegemite. Ha!) and have found no change within my body if I’m eating gluten or not. Still, eating something cauliflower-based is definitely better than eating a ton of refined carbs within a traditional pizza crust. I attended a networking event Elia hosted a few weeks back, and she generously gifted all of her guests with two of their plant-based crusts!

summer squash red onion pizza califlour foods

Ahhhh, the possibilities…

summer squash red onion pizza califlour foods

I decided to go with what I had a large amount of in my vegetable crisper: summer squash and red onions! I spread a generous layer of ricotta cheese over the baked crust, loaded it with the squash and onions, topped it with fresh mozzarella – because of course – baked it per the directions, and I had a light but satisfying meal. Also, it was easy! Start to finish, it took less than 30 minutes.

summer squash red onion pizza califlour foods

Let’s be honest: I love a quick meal that’s healthy and allows me to get back to binge watching shows on Netflix in the evening. Haaa.

summer squash red onion pizza califlour foods

NOTE: This post was not sponsored by Califlour Foods. I am merely an enthusiastic new fan. Ha!

Summer Squash & Red Onion Pizza
(Makes 1 pizza, approximately 10″)

Ingredients:

– 1 Califlour Foods crust of choice!
– 4 ounces ricotta cheese
– 1/4 teaspoon salt
– 1/4 cup zucchini, thinly sliced
– 1/4 cup yellow squash, thinly sliced
– 4 ounces fresh mozzerella, sliced

Before We Get Started…

– You can sub in 1/2 cup zucchini or 1/2 cup yellow squash if that is all you have!

Directions:

1.) Preheat oven to 375ºF. Line a baking sheet with parchment paper or place crust on pizza stone. Once the oven is ready, bake crust for 15 minutes. Remove crust from oven and allow to cool for 10 minutes.

2.) In a small bowl, mix ricotta and salt. Spread mixture evenly on crust, just stopping short of the edges. Layer on sliced zucchini and yellow squash. Top with mozzarella. Place back in oven and bake for an additional 10 minutes.

3.) Remove from oven and serve immediately!

Baked Chicken with Artichoke, Lemon, & Zucchini

Baked Chicken with Artichoke, Lemon, & Zucchini

All hail the baked chicken breast, the reigning queen of meal prep perfection!

I use my fair share of chicken breast when making my work lunches on any given week – it’s a lean protein that always leaves me feeling full, satisfied, and energized – and it’s so easy to dress up with any flavor, especially as the seasons change. Over this relatively chilly spring that’s been hanging over NYC – the high is supposed to only be 59°F on Wednesday, JUNE 7TH – I’ve been using many warming spices when dressing my breasts…heheh…such as turmeric and cumin. If the weather won’t bring that summery feeling to our city right now, I’ll at least jump start it with some bright summery flavors.

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This recipe is a take on an Inspiralized recipe from last month, Lemon-Herb Chicken with Roasted Artichoke and Zucchini Pasta with Feta. I made it a handful of times and it’s delicious! I am a huge fan of spiralizing my vegetables and do it multiple times a week; it’s great for meal prep! That being said…sometimes…I’m too lazy to pull out my spiralizer and my urge to use my big chef’s knife to chunk up some vegetables gives me more satisfaction. Ha! So this recipe is a non-spiralized adaptation of that original excellent spiralized recipe. I ditched the feta and added some different spices, but the magic in both recipes, I believe, comes from the vegetables. The liquid from them helps keep the chicken breast incredibly juicy; as I use boneless for this recipe, keeping in moisture is very important, as bone-in chicken does yield a naturally moister meat.

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This is great for meal prep because a 12 – 16 ounce chicken breast will yield four 3 – 4 oz. servings of chicken and a nice serving of vegetables for each; I do supplement mine with some more vegetables or a grain, which is my hot tip to you! Some brown rice, quinoa, or riced cauliflower would be an awesome accompaniment!

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Baked Chicken with Artichoke, Lemon, & Zucchini in all of its meal prepped glory!

Baked Chicken with Artichoke, Lemon, & Zucchini
(Adapted from the Inspiralized recipe for Lemon-Herb Chicken with Roasted Artichoke and Zucchini Pasta with Feta)
(Serves 4)

Ingredients:

– One 3/4 lb. – 1 lb. boneless, skinless chicken breast
– 2 tablespoons olive oil, divided into two 1 tablespoon servings
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large or 2 medium zucchinis, rinsed and diced
– 1 cup canned quartered artichoke hearts, drained and patted dry
– Juice of 1/2 lemon
– 1 teaspoon garlic powder
– 1 teaspoon turmeric
– Salt, to taste

Before We Get Started…

– A rectangular baking dish works well here, such as an 11″ x 7″, though a small square baking dish (8″ x 8″ or 9″ x 9″) will also work well.

– A good “duh” statement, but if you can’t find quartered canned artichoke hearts, buy whole ones and quarter them yourselves. If you buy artichoke hearts marinated in oil, it’s up to you whether you want to rinse off the marinade or not; I prefer to use canned artichoke hearts that come packed in water.

Directions:

1.) Preheat oven to 400°F.

2.) Place chicken in baking dish and drizzle with 1 tablespoon olive oil; season with salt and pepper and spread / massage into chicken breast. Don’t forget to wash your hands once you’re done! (Infection control!)

3.) In a large bowl, toss zucchini and artichoke hearts with lemon juice, garlic powder, and turmeric until well combined. Place vegetable mixture on top of chicken; vegetables should cover as much chicken as possible.

4.) Place in oven and bake for 45 minutes or until the internal temperature of the chicken has reached 165°F. Remove from oven; if some of the artichoke pieces have slightly browned or crisped, that is fine! (And delicious!) Allow chicken to sit for 10 minutes before slicing and serving.

Slow Cooker Chicken with Tomatoes & Onion

Slow Cooker Chicken with Tomatoes & Onion

I am a wonderful meal prepper…when I have the motivation to do it. Some Sundays, I am running and raring to go, at least three days worth of breakfasts and lunches made for work in a two-hour span, neatly stacked in my fridge in coordinated containers. Other Sundays, I’m exhausted and think aloud, “I am going to rack up a lot of points on my Sweetgreen app this week.”

With this slow cooker recipe, I have no excuses not to meal prep. It’s all too easy!

Slow Cooker Chicken with Tomatoes & Onion

There isn’t much else to say, so I’ll let the photos speak for themselves. Tomatoes + Onions + boneless chicken breast = an amazing shredded chicken that gets you four meals, easily.

Get down on your knees and praise your slow cooker. Give it a nice big kiss, though preferably wait until it’s cool enough.

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Slow Cooker Chicken with Tomatoes & Onion
(Yields 1 average-sized boneless chicken breast’s worth of shredded meat)

Ingredients:

– 1 boneless & skinless chicken breast
– 1 15-ounce can chopped or diced tomato, with juices
– 1 large white or yellow onion, roughly cut
– 1/2 cup chicken broth or water
– Salt & pepper, to taste

Directions:

1.) Add all ingredients to slow cooker and turn on to High. Cover and cook for 3 hours.

2.) Remove chicken from slow cooker. Shred chicken with two forks. Add shredded chicken back to slow cooker and stir into tomato and onion mixture. Cook for an additional 15 minutes before turning off slow cooker.

3.) Eat immediately! If storing for meal prep, place chicken in container(s) along with some of the tomato and onion mixture to keep the chicken moist, and allow to cool slightly before placing in fridge. Chicken should stay edible for up to five days.

Roasted Cinnamon Chickpeas with Savory Yogurt

Roasted Cinnamon Chickpeas with Savory Yogurt

As my tastes have grown over the years, I have, at long last, because a yogurt fan. Well, to some degree.

Growing up, the soupiness and saccharine sweetness of so many brands of yogurt – Yoplait and Dannon come to mind – completely turned me off. Scooping a tart and sour liquid goo into my mouth made my stomach turn; how so many of my friends love those GoGurt sticks in my youth is beyond me. As I got older, I started to turn towards Greek yogurt; though I could never get into the tartness mixed with fruit, I still enjoyed the creamier texture mixed with savory things, such as dill, garlic, or cucumber. I became a fast lover of making cucumber and tomato salads tossed with plain Greek yogurt, or I could whip some spices into a few spoonfuls and top my baked chicken with it.

Roasted Cinnamon Chickpeas with Savory Yogurt

Eventually, I did discover the joy of eating fruit and yogurt together, thanks to Siggi’s. (I fell so hard in love that I am a Siggi’s Ambassador!) Their Strawberry & Rhubarb and Mango containers keep me full most work day mornings now. Still, it’s savory yogurt that has truly won my heart in the end. Luckily, Siggi’s also makes an excellent plain skyr (an Icelandic yogurt) that I use quite often. Where others top their yogurt with strawberries and granola, I opt for my roasted cinnamon chickpeas and a sprinkling of cumin and garlic powder.

Roasted Cinnamon Chickpeas with Savory Yogurt

Wow, reading back, I see that I focused on the yogurt a lot. Ha! Well, I have posted this chickpea recipe within an older recipe, and I wanted to bring more focus to it. Whether to top this savory yogurt with them or keep them in a baggie to snack on during the day, these chickpeas are amazing, a new favorite snack!

Roasted Cinnamon Chickpeas with Savory Yogurt

Roasted Cinnamon Chickpeas with Savory Yogurt
(Yields roughly 2 cups chickpeas; yields 1 cup yogurt)

Ingredients:

Roasted Cinnamon Chickpeas:

– 1 can (15 oz.) chickpeas, drained, rinsed, and patted dry (as best as possible)
– 2 tablespoons coconut oil (can substitute other vegetable oil)
– 1 tablespoon ground cinnamon
– 1 generous shake ground cumin

Savory Yogurt:

– 1 cup plain skyr (I suggest Siggi’s, but of course!) or plain Greek yogurt
– 1 teaspoon cumin
– 1 teaspoon garlic powder
– 1 teaspoon olive oil
– Salt, to taste

Directions:

1.) Preheat oven to 400 °F. If using coconut oil, melt in the microwave or on the stovetop and set aside.

2.) Place chickpeas on rimmed baking sheet. Drizzle with coconut oil, and sprinkle with cinnamon and cumin. Toss with hands until all chickpeas are uniformly coated. Spread evenly across baking sheet. Place in oven and roast for 25 minutes; check chickpeas and shake baking sheet at 15 minute mark to ensure even cooking.

3.) While chickpeas are roasting, combine skyr or Greek yogurt with cumin, garlic powder, and olive oil in a small bowl. Add salt to taste.

4.) Remove chickpeas from oven and allow to cool for at least 15 minutes. Top yogurt mixture with roasted chickpeas. EAT.

Roasted Cinnamon Chickpeas with Savory Yogurt