Sunday, August 11, 2013

Chicken Pineapple Kebabs with Agave Pineapple Marinade

My mom and I have been trying to make different and healthier recipes, and I have been really sticking to it.  I love grilled chicken and have been looking for recipes for grilled chicken.  I was not sure how I felt about mixing fruit with meat, but this mixture is DELICIOUS.  We served the kebabs over brown rice.  These were really filling, and super easy to make.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 2-8.5 hours (depends how long you marinade everything for)


  • 2 pounds of chicken cut into large chunks
  • 1/2 fresh pineapple cut into chunks
  • 1 green bell pepper (cut into 8 large pieces)
  • 1 red bell pepper (cut into 8 large pieces)
  • 1 red onion (cut into large pieces)
  • 1/2 cup of agave sweetener
  • 6 oz. pineapple juice
  • 1/4 cup of soy sauce
  • 1/4 cup of teriyaki sauce
  • 1 tablespoon of apple cider vinegar
  • 3 cloves of mince garlic
  • 1 scallion (chopped very small)
  • 1 teaspoon of cornstarch

  1. In a large bowl add you agave, pineapple juice,  soy sauce, teriyaki sauce, vinegar, garlic and scallion....Mix well.
  2. In a large container place your chicken, pineapple and vegetables, place half of your marinade over vegetable and place the other half in the fridge.
  3.  Marinate for at least 2 hours ( I marinaded for about 8 hours)
  4.  Place your chicken, vegetables and pineapples on skewers alternating ingredients
  5. Grill over medium heat for 6-8 minutes on each side.
  6. While the kebabs are grilling, in a small pot add the rest of your marinade and cornstarch, whisk and bring to a boil (this will be your extra sauce)
  7. Once boiling reduce heat and let simmer for 5 minutes, and remove from heat.
  8. Serve kebabs over rice, and use your sauce for topping.
Final Product

Tuesday, August 6, 2013

Quinoa Salad with Basil and Red Bell Peppers

I know I am  falling behind with my blog and I am trying to get better at posting on a more regular basis, I have tons of recipes to post I just have to find the time.  I am going to be in two weddings by October, so I have really been trying to eat healthy, and of course use my fresh vegetables and herbs from my garden.  My mom found this recipe and we decided to make it for dinner, and make some extra for lunch.  This was very filling, and an awesome summer night meal.
Prep time: 15 minutes
Cook time:15 minutes
Things I would do differently: I would use less lemon juice
 Serving Size- 3-4 cups (I doubled the recipe so my mom and I had enough to take to work for lunch)


  • 1 cup of fresh basil (I really would not use dried basil it would really take away the taste)
  • 2 tablespoons of feta cheese (or Parmesan)
  • 2 tablespoons of lemon juice (I would use 1 tablespoon to start and if you need more add more)
  • 2 tablespoons of extra virgin olive oil
  • 2 cups of cooked quinoa 
  • 1 cup of chopped red bell pepper
  • 1/2 cup of chopped green onions
  • 1/4 cup pine nuts for topping

  1. In a small pot cook quinoa  (2/3 cup of dried quinoa and 1 1/3 cups of water) add your quinoa and water, and once boiling reduce heat and let sit for 15 minutes
  2. In another small pot add 2 cups of water and bring to boil.  While water is boiling add ice to cold water and sit aside.  Once boiling add your basil stir once, remove right away and place in a bowl filled with ice.
  3. Drain your basil and add to food processor.  Add your cheese, lemon juice, olive oil and garlic.  Process until smooth.
  4. In a large bowl add your cooked quinoa, chopped red peppers, green onions and basil mixture and mix well.
  5. Refrigerate for at least an hour and serve with pine nuts on top.
Final product