BBQ Chicken with Sweet Potato Salsa

Nutrition Facts

Serving Size: 1 chicken breast, 1/2 cup salsa

Calories: 228 • Total Fat: 6g • Total Carbohydrate: 14g (Fiber: 3g • Sugars: 4g) • Protein: 27g •    Vitamin A (222%) • Vitamin C (37%) • Niacin (64%) • Vitamin B6 (32%)

Nutritional Highlights

Good Balance of Protein, Fat, and Carbs • Rich in Good Fats • Dairy-Free • Low Sugar • Gluten Free • Promotes Healthy Hair, Skin, Eyes • Immunity Booster

It’s Recipe Redux time! This month’s challenge is to make a meal using only things you have in your pantry. I usually do one big shopping trip on the weekend so Fridays/Saturdays get to be pretty sparse in my fridge and cupboards. I almost always have chicken and some random vegetables on hand so if I can forgo the urge to stop at every take-out restaurant on the way home I usually end up making a big garbage bowl salad with whatever I have on hand.

This week, the sad avocado I bought at its perfect ripeness on Sunday never got used… I know, a tragedy! Since I couldn’t bare the thought of throwing it away I tossed it with some leftover sweet potato and tomatoes and made this divine salsa I ended up eating all in one sitting. #sorrynotsorry

I only had chicken, but it would be so good on top of fish or scrambled eggs! If you try it on anything else, be sure to write me in the comment section. I’d love to see what you come up with!

BBq Chicken with Sweet Potato Salsa

Servings: 4

  • 1 lb chicken breast (4 oz each)
  • BBQ seasoning (buy or make your own with this recipe )
  • 1/2 lb cubed sweet potato
  • 1/4 cup diced red onion
  • 1/2 cup chopped cherry tomatoes
  • 2 tbsp freshly chopped cilantro
  • 1/2 fresh avocado, cubed
  • 1 lime, juiced
  • Olive oil cooking spray.
  1. Preheat oven to 425ºF.
  2. Lightly spray sweet potatoes with cooking spray and roast in the oven for 10 minutes.
  3. While potatoes are roasting, season chicken with BBQ seasoning and place in a baking dish.
  4. Turn the oven down to 350ºF. Add the chicken to the oven, stir the sweet potatoes and bake both until cooked through, about 20 minutes. *Keep an eye on the sweet potatoes. If they are done before the chicken, remove them from the oven and let the chicken finish cooking.*
  5. Toss the roasted sweet potatoes with the onion, tomatoes, avocado, cilantro, and lime.
  6. Top the chicken with the salsa and an extra squeeze of lime juice if desired.

For more pantry staple recipes be sure to visit Recipe Redux in the link below!


Unbaked Cookie Dough Bars (Gluten Free, Vegan)



Nutrition Facts

Serving Size: 1

Calories: 124 • Total Fat: 7g • Total Carbohydrate: 17g (Fiber: 1g • Sugars: 12g) • Protein: 1g

Nutritional Highlights

Gluten-Free •  Vegan

I LOVE cookie dough. I’m not kidding. When I say love I mean looooooooove. I’m sure it’s no surprise considering half of my dessert recipes center around any kind of cookie dough variation I can come up with like Cookie Dough Truffles, Cookie Dough Protein Bites, and Pumpkin Cookie Dough Bars.

I told you I wasn’t kidding.

So when all I wanted was something sweet and delicious the other day, I whipped out the food processor and got to mixing. I really tried to avoid my cookie dough obsession but it took over all my willpower. I can’t say I’m mad though cause these little squares of joy are nothing but pure decadence!

Unbaked cookie dough bars (Gluten-Free, Vegan)

Servings: 16

  • 1/2 cup canned white beans (or Great Northern beans)
  • 1 cup + 1/4 cup oat bran
  • 1/2 cup quick oats
  • 3 tbsp coconut oil, melted
  • 1/4 cup honey (or maple syrup, agave)
  • 2 tbsp brown sugar
  • 2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 2 tbsp mini chocolate chips
  • 3/4 cup mini chocolate chips + 1 tsp oil for topping
  1. Pulse the beans in a food processor until smooth.
  2. Add remaining ingredients through salt (oat bran, quick oats, melted coconut oil, honey, brown sugar, vanilla, salt) and blend into the food processor until completely smooth. You may have to scrape down the sides every so often until everything is mixed together.
  3. Transfer to a bowl and stir in 2 tbsp mini chocolate chips.
  4. Line an 8×8 inch pan with wax paper and add the dough. Using a spatula or back of a spoon, push the dough into the pan until it forms an even layer.
  5. Freeze for 30 minutes or until dough slightly hardens.
  6. To make the chocolate topping, melt 3/4 mini chocolate chips + 1 tsp oil in the microwave for 30 second intervals until fully melted.
  7. Spread melted chocolate on top the the dough and sprinkle with sea salt.
  8. Freeze for 10 minutes or until chocolate is set.
  9. Remove from the freezer, let sit for 5-10 minutes then cut into 16 bars.
  10. Keep in the fridge until ready to serve.

Coconut Lime Fish Tacos with Peach Avocado Salsa

Coconut Lime Fish Tacos with Peach Avocado Salsa

Nutrition Facts

Serving Size: 2 tacos

Calories: 282 • Total Fat: 7g • Total Carbohydrate: 34g (Fiber: 7g • Sugars: 6g) • Protein: 23g •   Vitamin A (21%) • Vitamin B-12 (13%) • Vitamin B-6 (19%) • Vitamin C (94%) • Calcium (7%) • Folate (7%) • Iron (8%) • Magnesium (20%) • Niacin (16%) • Selenium (45%) • Thiamin (9%) • Zinc (9%)

Nutritional Highlights

Rich in Good Fats • High Fiber • High Protein • Gluten-Free • Dairy-Free • Paleo Option • Good for Metabolism • Energy Booster • Promotes Healthy Skin, Hair, Bones • Immunity Booster • Balances Nervous System • Promotes Red Blood Cell Development • Promotes Muscle Development and Recovery

This recipe is not only an excellent balance of protein, fat, and carbohydrates to keep your blood sugar stable, but it’s also packed with vitamins and minerals to protect your body and boost your energy.

Coconut-lime Fish tacos with Peach avocado salsa

Servings: 3 (2 tacos per serving)

  • 1/2 red bell pepper, diced
  • 1/2 medium peach, diced
  • 1/4 cup red onion, diced
  • 1/2 cup cucumber, diced
  • 1/4 avocado, cut into small cubes
  • juice of 1 lime
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp cilantro, finely chopped
  • 1/4 tsp salt
  • 1 tbsp poblano pepper, diced (optional)
  1. Preheat oven to 375ºF.
  2. Prepare salsa by placing all salsa ingredients in large bowl and stirring until evenly combined. Store in refrigerator while you make the fish to let the flavors marinade together.
  3. Combine coconut, cayenne pepper, garlic power, salt, pepper, and lime zest. Transfer to a plate.
  4. Pat fish dry with a paper towel. Dip fish first in egg white then in coconut mixture. Spray tops of fish lightly with cooking spray. Place on a well greased baking pan or ceramic dish and bake for 10-12 minutes. Turn on broiler and broil for an additional 3 minutes or until coconut turns to a golden color. Remove from the oven and flake fish with a fork.
  5. Warm corn tortillas in the microwave.
  6. Fill tortillas with fish and top with salsa. Recipe makes 6 tacos with 2 tacos per serving.