Orange Goat Cheese WOW Bowl

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1/2 cup kamut

3/4 cup pearled barley

4 oranges

2 cups sliced almonds

1 cup currants

5 cups kale & spinach

5 oz goat cheese


Zest from one orange

3 Tbl olive oil

4 Tbl balsamic vinegar

1 Tbl stone ground mustard

1 Tbl maple syrup

Boil  4 cups water. Add kamut and barley to water and simmer 40 min. 

Meanwhile, mix all dressing ingredients into a small bowl.

Then cut away peel from oranges and slice into small pieces. Add orange pieces into a bowl. Add almonds and currants to the bowl as well. Then chop greens and layer on top of currants. Crumble 5 oz goat cheese on top of greens. ]

After grains are cooked, spoon over the goat cheese and then drizzle the dressing on the top. Toss all together and salt to taste. Serve warm. So delish

Thai Summer Salad

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8 oz linguini fini

2 lbs grilled chicken

3 carrots

4 c chopped greens, washed and dried

2 c purple cabbage 

2 peppers - red, yellow or orange

1 cucumber

1/2 red onion

Honey roasted peanuts


Dressing ingredients:

4 Tbl soy sauce

5 tea sesame oil

2 Tbl rice wine vinegar

6 Tbl honey

3/4 c vegetable oil

1 lime juice & zest

1 c peanut butter

4 tea minced garlic

2 T minced ginger

1 bunch cilantro

1 tea kosher salt

4 tea sriracha sauce

6 T water

*I recommend making the dressing ahead of time. It’s simple but it has a lot of ingredients. There is absolutely no substitute for it, it is incredible.  It keeps in teh fridge well so I make a lot and use it for a couple weeks on salads and noodles or whatever you can dream up. You just add everything to the blender & blend and walls it’s done!

Cook noodles, rinse and toss with olive oil so they will not stick.

Grill and slice chicken.

Shred carrots. Chop all the rest of the veggies. Combine in a big bowl. Serve with dressing and top with honey roasted peanuts. CRAZY GOOD!

*Recipe adapted from Our Best Bites

Thai Chicken & Veggie Noodles

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This dish has many flavors to appreciate! Plus using the veggie noodles adds freshness that makes me happy! The last time I made this dish my seven year old asked me, "Mom, when can you make this dinner again?" Soon baby, real soon!


1 lb chicken 

5 zucchini

1 1/2 cups chicken broth

2 Tablespoons creamy peanut Butter

6 Tablespoons PB2 (powdered peanut butter)

2 teaspoons honey

2 Tablespoons tamari / soy sauce

1/2 teaspoon sesame seed oil

1 Tbl cornstarch

2 teaspoons coconut oil

5 cloves garlic 

4 teaspoons minced ginger

6 green onions

1 cup cilantro

First start with the zucchini and spiralize them into noodles. Set the noodles aside and allow them to drain while doing other things. I sprinkle mine with a little salt and let them sit in a colander in the sink.  

Then pay attention to your chicken. You will want to trim, wash and dry it. Rub it with a little olive oil and place it on a hot grill. Cook chicken until it is just done. Bring it in and shred it with a fork or with your kitchen aid.  (I love this method it makes perfect shredded chicken. It’s fast and it deals with the hot chicken, not your tender hands! Just keep an eye on it so you don't turn it into burger.) After chicken is shredded cover with plastic wrap to keep warm. 

Next make the sauce. (You a can also get this started while the chicken is on the grill, if multitasking doesn't overwhelm you!) Add broth, peanut butter, PB2, honey, tamari, and sesame seed oil to a medium size pot. Stir together and allow to simmer. Mix the cornstarch separately with a little of the liquid from the peanut butter mixture. Once it is mixed pour cornstarch back into the pan whisking into the peanut butter mixture. Allow the mixture to continue to simmer until it thickens, stirring occasionally.

Wash and chop the green onions and cilantro and set aside.

Sauté coconut oil, garlic and ginger in a large skillet. Grab a few paper towels and pat the zucchini to absorb any moisture that is left on the noodles. Then add the zucchini to the skillet.  Toss noodles in the skillet for about 3 minutes, you really don't want to over cook them. 

Add the noodles, green onions, cilantro and chicken to a serving bowl and toss. Drizzle with the peanut sauce and serve. Enjoy!

Recipe adapted from the awesome chicks at Our Best Bites

Chicken Italiano

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Props go to my friend Megan for the combination of this stacked flavorful chicken. Oh my goodness, it is seriously fantastic. My mouth thanks her for inspiring this dish and for inspiring a love of food in my life. Whenever I go to a restaurant with her she orders and it is always the best they have to offer! This girl likes to read menus in her spare time people! She has for sure inspired my love for food. Thank you my friend!


Parmesan shake & bake

3/4 c panko bread crumbs

2 lbs chicken


Sun dried tomatoes

Fresh mozzarella

Balsamic reduction sauce

Preheat oven to 400 degrees.

Add 1 package shake & bake to bag that comes with it. Also add pankp bread crumbs and mix well. Trim chicken and cut to even thickness. Wash chicken and add wet chicken to the bag and shake. Place on foil lined cookie sheet. Cook for 18 min.

Take out of oven and check the status of the chicken. At this point you want the chicken just barely cooked. Top each chicken piece with pesto, sun dried tomatoes and slices of fresh mozzarella. Place back in the oven for a couple minutes until the cheese melts.

Plate the chicken and drizzle with balsamic reduction sauce. This should taste nothing short of AH - MAZING! You can serve with a side of your favorite veggie and a little pesto pasta if desired. Enjoy my friends!

Citrus Basil WOW Bowl

This is such an incredible dish!  Perfect for nights when we are running to the soccer field or for a patio dinner in the summertime! Hope you love the crisp fresh flavor and the crunch! Enjoy your veggies! 


  • 2 cups dry quinoa
  • 4 cups water
  • 1/2 purple onion
  • 2 bell peppers
  • 1 cucumber
  • 1 small head cauliflower
  • 3 cups greens (spring mix, kale or spinach)
  • 1 Tbl kosher salt

Dressing ingredients:

  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • 3/4 cup freshly squeezed orange juice
  • 1 cup fresh basil
  • 1 tablespoon honey
  • 1 teaspoon kosher salt

Rinse quinoa. Combine rinsed quinoa and water in a sauce pan. Bring to a boil, add a lid and then turn the heat to low for 20 minutes.

While the quinoa cooks wash and chop your veggies. Dice the onion, peppers, & cucumber. With the cauliflower be sure to just use the crowns and cut into small pieces. With the greens, use any mixture that you like, just be sure that they are dry when you chop them and add them to the salad. 

After the quinoa is cooked you will want to chill it before adding it to the veggies. Allow it to sit at room temperature with the lid off while you make the dressing. 

For the dressing add all ingredients to a blender. Pulse blender until everything is liquid. Add the dressing to the quinoa and chill in the fridge for an hour before adding the veggies. (I have been known to speed up this step by throwing it in the deep freeze for 15 minutes. I am not saying you should do this, just saying you could do this! 😂 )

After the quinoa is chilled add to the veggies and stir. Add salt to taste. Enjoy!!

Recipe adapted from Detoxinista

Zucchini Boats


5 to 6 zucchini

1 lb ground beef or Italian sausage (if you use the sausage lessen the seasonings)

4 cloves garlic

1/2 onion

4 large tomatoes

1/2 cup fresh basil

2 tea oregano

2 tea onion powder

2 1/2 tea garlic salt

1 1/2 tea nutritional yeast

Parmasean cheese

Brown ground beef / sausage. Rinse and drain. 

Wash zucchini and cut length wise. Spoon out the insides of zucchini. Crush garlic. Chop onion, tomatoes, basil and the insides from the zucchini.

Mist boats with a little olive oil and put on the grill with zucchini inside down for about 4 minutes. Take off the grill and wait for the filling to be done.

In a large frying pan, begin to sauté garlic and onion in a little olive oil.  After about 2 minutes add tomatoes, zucchini, spices and nutritional yeast. After another 2 minutes add ground beef and basil, stir until warm. At this point do a taste test just because if all smells so good!

Fill the zucchini boats and sprinkle with parmesan cheese. Place back on the grill for about another 4 minutes. Now enjoy! 

Recipe adapted from Our Best Bites



Shrimp WOW Salad

This salad is fresh, crisp and has all the nutrition you need in one dish! Delight your taste buds with this incredible combo!

1 cup dry quinoa
4 cups spring mix
2 cups chilled shrimp 2 cups cucumbers
2 cups grapes
1 cup celery
4 green onions

Zest from 1 lemon
1/2 cup lemon juice
1 Tbl white wine vinegar 2 cloves garlic, minced 1/2 cup olive oil
1/4 tea dry mustard
1/2 salt
1/2 tea pepper 

Cook quinoa according to directions. Drain and chill.

It also works to chill after cooking with ice cubes and then drain. Be sure quinoa is not really wet. To do this you can lay quinoa on a plate with a couple paper towels to make sure that you rid the quinoa of the water.

Chop spring mix,, cucumbers, grapes, celery and green onions. Combine them in a bowl. Be sure the shrimp has been rinsed and dried and add them as well. Add quinoa.

In a separate bowl add dressing ingredients together and mix well. Toss desired amount into salad and season with salt and pepper. Delicious!

Veggie Grits


Props go to My Uncle Mike on this one! Love all the things he has taught me. It's so delicious and has been a staple at the McKittrick house now for years! 


  • 1 red pepper
  • 1 orange pepper
  • 1 yellow pepper
  • 3 tomatillos 
  • 2 serrano peppers
  • 2 jalapeno peppers
  • Cilantro
  • Instant hominy grits
  • Eggs 
  • Lawry’s seasoning
  • Other optional ingredients are habanero peppers, diced ham, shrimp, cajun seasoning and hot sauce. 

Prepare all peppers and cilantro by washing and dicing. Cook grits according to directions. Be sure not to cook too much water out, you want the grits to be runny. If you do over cook y can just add a little more water.  Then cook eggs over easy. 

While you are waiting for the eggs to cook assemble your plate.  First choose your selection of peppers. Then add the grits on the top. That way, the hot grits steam the veggies while you wait for the eggs.  Then add the eggs on the top and add lawry’s salt or your choice of seasoning!  Delicious!

Zippy Mango Chicken Salad

It's a hit folks!  There is so much goodness packed into this salad and it has a ZIP! This salad makes me relish in the summer nights!  Love this crisp goodness. Dig in!



  • 1 head romaine lettuce
  • 2 handfuls spinach / kale mix
  • 2 mangos
  • 2 tomatoes
  • 2 avocados
  • 1 red pepper
  • 3 green onions
  • 1 can black beans
  • 1.5 cups corn
  • Cilantro 


  • 3 to 4 chicken breasts
  • Spade L Ranch chicken seasoning
  • Olive oil


  • Rice vinegar 
  • Caesar dressing
  • BBQ sauce 

Wash and dry greens. Let them sit while you prepare the rest of the salad to “dry” even more. This ensures that you have a crisp salad!

I use frozen corn and place it in a bowl with water. This will help it defrost quickly.

Trim, wash and dry chicken. Rub with a little olive oil and Spade L Ranch poultry seasoning. Grill until cooked — but don’t over cook it.  (Sorry i just really don't like overcooked chicken!)

Dice all veggies. Combine into a large bowl. Rinse black beans and drain. Also drain corn at this time. Be sure your beans and corn are dry and add them into the salad bowl. Then chop your lettuce add and toss. Add cilantro on the top of individual salads or on the top of the big bowl. (For presentation power you can align the veggies in diagonal rows on the top of the lettuce.)

Mix equal parts rice vinegar, caesar dressing and BBQ sauce. Drizzle over your salad and enjoy!

Lettuce Wraps


Oh I love this dish! Everything tastes so fresh! Its delicious and for sure a crowd pleaser! 


2 heads of lettuce 

1lb ground turkey

3 teaspoons minced ginger

6 cloves minced garlic

6 shredded carrots 

3 red peppers - cut thin length wise and then in half

6Tbl plum jam 

3 Tbl soy sauce

1 bunch green onions, diced 

1 bunch cilantro cut

bamboo shoots 

Sweet chili sauce, I like Trader Joe's

Cut out the bottom of the lettuce in a circle where the lettuce is bound. Rinse and drain upside down. Grate carrots, chop peppers, rinse bamboo shoots, dice green onions and cilantro. Combine cilantro and green onions. 

Brown ground turkey and place in colander and rinse. Rinse pan and place it back on the stove. Sauté ginger and garlic with a little olive oil. Add carrots, turkey, plum jam and soy sauce. Mix well. Add red peppers. Mix and warm.

Place turkey mixture, bamboo shoots, cilantro & green onions and sweet chili sauce on the table. Assemble individually and sink you teeth into healthy goodness!