Viewing entries tagged
yummy recipes

Chicken Corn Avocado Salad

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Learn how to make this beautiful chicken corn avocado salad

If you are following me on PumpUp (@racheell) you’ll know that I love eating healthy and that I obviously love cooking. That’s why you can see so many dishes on my profile! Today I’ll share my first recipe with you, so that you can see for yourself that it isn’t hard to make your own healthy food.

This is the recipe from one of my first posts because you seemed to like it! It’s a salad with corn, grilled chicken and guacamole. I haven’t really indicated a specific amount for each ingredient; it’s that simple! I personally just prepare the amount that seems perfect for me at the moment, so you should do what seems best for you.

Ingredients:

  • Chicken breast
  • Salt
  • Pepper
  • Avocado (1/2 or 1 whole, depending on how hungry you are)
  • Red onion 
  • Cilantro - about a handful
  • Jalapeño or serrano (hot chilli)
  • Lemon 
  • Sweet corn (1 can or less should do)
  • Olive oil

For the chicken:

I like to marinate the chicken with a squeeze of lemon, salt and pepper for at least 2 hours. Once the chicken has absorbed these ingredients, preheat your skillet over medium-high heat until hot. Cook chicken in skillet, don’t add any liquid. Reduce heat to medium and cook until meat is no longer pink and the juices run clear, turning chicken occasionally, about 8-12 minutes. Remove from heat and chop into pieces. 

For the guacamole:

Smash the avocado until it looks like a paste.  Finely chop the onion and set some aside for the sweet corn. Next, chop the cilantro and the hot chilli. Add onion mix to smashed avocado, followed by a squeeze of lemon juice (as much as you like. I like to add a lot because it’s my favorite thing in the entire world) and a pinch of salt. Mix everything together. 

For the corn:

I like to use  sweet corn. Add chopped red onion to corn, a bit of olive oil, and salt and pepper, to taste. That’s it, super easy!

Presentation of the dish:

I think presentation is one of the most important things for me, it makes me feel happy and it keeps me motivated to eat a beautifully presented dish, so for this one in particular I like to use a medium bowl and put all my food together, but distribute it nicely so all that I prepared shows off.

Here is the pic, hope you all enjoy it and hope to see some pictures of your creations!

Be happy,

Rachel

 

Zucchini Basil Mint Pesto

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This sautéed Zucchini with homemade “knife pesto” will quell your vegetarian cravings

Post by Anna M (eatforyourpeace) . Follow her on PumpUp @annaaa_, on Instagram @annaaamsl, and check out her blog.

Let’s talk about zucchini. For most people, this word may conjure nothing but good memories. You may even begin to visualize an entire cookbook’s worth of recipes that include them. That wasn’t the case for me. I tried to avoid zucchini as much as I could until I decided not to eat meat anymore. One day my mom called me and announced that I had to cook dinner that day. While I like LOVE to cook (a lot), she said that I had to cook “Zucchini”.  It was quite the challenge for me, but I began to read a little bit from here and there and with a splash of my own imagination something amazing was born.

Ingredients

2 or 3 zucchini
Basil
Mint
Garlic cloves
Capers (I didn’t have any so you can skip adding them)
Olive oil
A splash of vinegar
Pine nuts or cashew
Salt and pepper
A pan
A bowl
It is up to your choice how many basil/mint leaves, garlic and capers you want to mince as you can make more if you choose to increase the number of zucchini.

Instructions
For the knife pesto : mince together basil, mint, garlic and capers and let it aside.
Toast the pine nuts (or cashew) until they get a nice color.
Cut the zucchini in ½ -inch rounds and brown them in olive oil in a pan. What is important in this step is not to salt the zucchini until the very end because they might let a lot of water and they will not get a beautiful brown color.
After the rounds turned out brown put the “knife pesto” over them and stir slowly one or two times. Let them cook for maximum 3-4 minutes then add salt, pepper and a splash of vinegar.

Optional:
If you want, you can serve them with some ricotta cheese and bread – but only if you are not on a diet.

About me: Hi! My name is Anna and my healthy lifestyle journey is long and full with ups and downs. But apart from all the bad days, I learned that you can do anything if you believe in yourself. I also own a blog : http://amariiaa.wordpress.com so fell free to follow me there as well.