sautéed banana oatmeal

Sautéed Banana Oatmeal | anutritionisteats.com

The heat wave finally broke in LA, and now that we can pretend like it’s fall along with everyone else, I’ve got oatmeal on the brain! I love making oatmeal from scratch (as opposed to using the flavored, instant versions – though I use them from time to time!) and loading it with extra flavor, a little sweetness and some protein and/or fat to keep me satisfied until lunchtime.

Sautéed Banana Oatmeal | anutritionisteats.com

And I can say without a doubt that this sautéed banana oatmeal is going to be a staple this fall. It’s sweet, it’s creamy and it tastes quite decadent. It’s the best of both worlds. It’s enjoyable enough for a weekend breakfast, but it’s also healthy enough for a weekday breakfast! (I like to keep breakfasts and lunches pretty healthy during the week but the weekends are another story.)

Sautéed Banana Oatmeal | anutritionisteats.com

Sautéing the bananas, as opposed to just topping cooked oatmeal with raw bananas takes this breakfast from “Ugh, it’s Monday” to “Mmm, it’s Sunday morning and I have the whole day to myself!” It’s ridiculously easy too.

Sautéed Banana Oatmeal | anutritionisteats.com

How easy?

  1. Slice bananas.
  2. Heat coconut oil in nonstick pan and add bananas.
  3. Sprinkle with brown sugar.
  4. Serve over hot oatmeal with hot milk.

And that’s it.

Sautéed Banana Oatmeal | anutritionisteats.com

You’ll be “Mmm-ing” and “Yumm-ing” no matter how early you had to wake up!

Sautéed Banana Oatmeal
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 servings
Ingredients
  • 2 servings oatmeal, prepared as directed
  • 2 Tbsp coconut oil
  • 2 medium sized bananas, sliced
  • 2-3 Tbsp brown sugar
  • 1 cup milk for serving
Instructions
  1. Heat coconut oil in medium sized pan.
  2. Add bananas to pan and cook for about a minute, stirring briefly.
  3. Sprinkle brown sugar over bananas, cook for one minute and stir so that mixture coats all bananas.
  4. Remove from heat.
  5. Divide bananas over oats and serve with warm milk.
Nutrition Information
Calories: 496 Fat: 20 grams Carbohydrates: 72 grams Sugar: 33 grams Fiber: 7 grams Protein: 10 grams

 

 

slow cooker honey soy chicken

Is it too early for slow cooker recipes?

Because personally, I love using the slow cooker all year long, but in the fall and winter, weekends just don’t seem complete unless there is an intoxicating smell of something slowly cooking away in the kitchen. And we are all in fall mode, right?

Slow Cooker Honey Soy Chicken | anutritionisteats.com

I’ve had quite the history with slow cookers. I don’t think we used them much growing up, so it wasn’t something I was especially used to. Then my brother gave me a camouflage slow cooker for Christmas one year that I deemed way “too hick” (I’m sorry!!!!) for my “sophisticated palette.” Oh the naivety. (To defend myself a bit, the gift was a joke and while my brother was a big fan of the slow cooker and I’m 92% certain that he and his roommates were cooking items they had personally hunted…like squirrels. I didn’t really think I had a use for it, being that I was a city dweller.) The moral of the story is this: I returned that camouflage slow cooker to K-Mart and then found myself buying a stainless steel version a few years later.

Slow Cooker Honey Soy Chicken | anutritionisteats.com

I’ve been hooked ever since.

Years ago, I created a few asian-inspired slow cooker recipes (crock pot asian chicken, crock pot asian beef), which have been quite popular over the years, but it was time to revisit the concept, with some different cuts of meat and different flavors. I love this version because it’s made with really simple ingredients and it couldn’t be easier!

Slow Cooker Honey Soy Chicken | anutritionisteats.com

This honey soy chicken takes a few minutes of prep, a few hours in the slow cooker and before you know it, you’ll be eating a flavorful, healthy meal. The chicken thighs practically shred themselves. The rice soaks up the delicious sauce you don’t want to leave on your plate. The broccoli is a) something green and b) so tasty! It’s a complete meal the entire family will enjoy.

Slow Cooker Honey Soy Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ½ cup honey
  • ½ cup low-sodium soy sauce
  • ¼ cup lime juice (about 2 limes)
  • 1 Tbsp sriracha sauce
  • 4 cloves garlic, smashed
  • 1½ pound chicken thighs (skinless, boneless)
  • 1 cup basamati rice
  • 1 lb broccoli florets
Instructions
  1. Combine first 5 ingredients in small bowl.
  2. Add chicken thighs to slow cooker in one layer.
  3. Pour over marinade.
  4. Cook on low for 6 hours.
  5. When chicken is almost done, prepare rice as directed.
  6. Steam or roast broccoli.
Notes
Replace soy sauce with tamari for a gluten-free meal.
Nutrition Information
Calories: 552 Fat: 9 grams Carbohydrates: 80 grams Sugar: 39 grams Fiber: 5 grams Protein: 43 grams

 

curried chicken salad

It’s officially lunch week over here. A few weeks ago, we had breakfast week and I guess that means dinner week should be next! We’re starting things off with a superb curried chicken salad (it’s perfect over greens and easily made ahead of time) and later this week, I’ll be sharing a ton of ideas on what to pack for lunches – ideas designed for both kids and adults!

So the curried chicken salad.

Chicken Curry Salad | anutritionisteats.com

The location of my office? It’s a good one. (Except that the four mile drive can take 30-40+ minutes on a bad day!)

It’s a few blocks away from one of my favorite lunch spots, Clementine (I’ve created a number of copycat Clementine recipes: whole-grain oat muffins, lentil, beet & goat cheese salad and fall chicken salad) and it’s a few blocks away from my favorite mall in LA. Which is trouble, so I don’t visit the mall that often.

A visit to the mall = a visit to madewell = spending too much money. So I just avoid it all together, as much as humanly possible.

Chicken Curry Salad | anutritionisteats.com

In addition to some great stores, this mall has an incredible food court. It’s honestly the best food court EVER! I normally stick with the same greek salad, but recently I branched out and had lunch from Coral Tree Cafe.

They make a classic curried chicken salad, served over greens. So perfect. I had to have it every day for lunch the following week. The curry sauce is creamy and so flavorful, but the raisins make this salad. I am not normally a raisin fan, but in this version, they are the sweet bite this salad needs.

Chicken Curry Salad | anutritionisteats.com

Chicken salads are a favorite of mine because they can be made ahead of time and served with a simple salad for a healthy, protein-packed and easy lunch. And curried chicken salad just might be my favorite of the bunch. A hint of spice, a touch of exotic and a little excitement to 1pm on Wednesday.

Curried Chicken Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1½ pounds boneless, skinless chicken breast (about 3 breasts)
  • ¾ cup reduced-fat mayonnaise
  • 1 Tbsp white wine vinegar
  • 1 Tbsp water
  • 2 Tbsp curry powder
  • ½ tsp salt
  • ⅓ cup diced carrots
  • ⅓ cup diced cucumber (remove seeds)
  • ⅓ cup diced red onion
  • ⅔ golden raisins
Instructions
  1. Cook chicken breasts as desired and let cool and chop into small pieces. (I poached mine, directions here.)
  2. Whisk together mayonnaise, vinegar, water, curry powder and salt. Set aside.
  3. Prepare and chop all vegetables.
  4. Toss together all ingredients and chill for at least 1 hour.
  5. Serve with greens, stuffed into a pita or with crackers.
Nutrition Information
Calories: 316 Fat: 11 Carbohydrates: 13 grams Fiber: 2 grams Protein: 41 grams

 

last of summer succotash

Last of Summer Succotash | anutritionisteats.comWe’ve done our fair share of housesitting since we moved to Los Angeles and in addition to enjoying the perks of a real HOUSE, central air, backyards and GRILLS it’s also really fun to hang out in a neighborhood different than ours.

New neighborhoods = new restaurants!

One of our absolute favorite restaurants to visit when we’re housesitting is Beer Belly in Koreatown. (Watch the Diners, Drive-ins and Dives video here.) In addition to their great selection of craft beers (the beer list is always changing) they have some tasty bar food. We’ve tried quite a bit of the menu and love the duck fat fries, the pork belly chips and (and on a healthier note) the summer sucka tash.

Last of Summer Succotash | anutritionisteats.com

Right away, it was one of those dishes that I just knew I’d need to make at home. Because it’s simple enough and SO tasty. And those two words (simple + tasty) are essentially my food motto.

Traditionally, succotash is a combination of lima beans, corn and garlic or onion, but there are a ton of succotash varieties out there. Some are made with tomatoes, some red peppers and some swap edamame for lima beans. I knew right away that I wanted to include edamame in my version to up the protein a bit. I also wanted to include some zucchini because this succotash is all about celebrating end-of-summer produce, not to mention it’s always a good idea to add more vegetables where you can. Beer Belly is definitely the only place I’ve seen succotash topped with chipotle mayo and pickled shallots and I definitely wanted to include them.

Last of Summer Succotash | anutritionisteats.com

And even though corn is in season, and it’s best fresh, I used my favorite roasted corn from Trader Joe’s. Shucking and cutting off corn on the cob isn’t particularly laborious, but remember my motto above… SIMPLE! If you want to use fresh corn – major kudos! If you want to use frozen corn – I get you!

Let’s continue with the simple theme. This dish definitely is. Pickle the shallots. (The night before!) Mix up the chipotle mayo. Sauté the veggies for a few minutes. Done!

Last of Summer Succotash | anutritionisteats.com

Serve it alongside some grilled protein, or with some quinoa for a meatless meal.

Summers over now, right?

Last of Summer Succotash
 
Author:
Serves: 6
Ingredients
  • ½ cup apple cider vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • 2 shallots, thinly sliced (about ¾ cup sliced)
  • ¼ cup light mayonnaise
  • 1½ Tbsp chipotle, chopped with sauce
  • 1½ cup corn kernels
  • 1½ cup cooked edamame
  • 1½ cup diced zucchini
  • 1½ cup sliced grape tomatoes
  • 4 cloves garlic, minced
  • 1 tsp olive oil
Instructions
  1. Combine apple cider vinegar, sugar and salt in a small jar.
  2. Add sliced shallots to the jar and let sit overnight or for at least a few hours.
  3. Stir together mayonnaise and chipotle peppers and set aside.
  4. Prep remaining ingredients.
  5. Heat oil over medium heat in a large pan.
  6. Add vegetables and cook, stirring occasionally, for about .... minutes.
  7. To serve, top vegetables with a dollop of chipotle mayo and a few of the pickled shallots.
Notes
Pickled shallots should be made a day in advance if possible.
Nutrition Information
Calories: 143 Fat: 5 Carbohydrates: 15 Sugar: 4 Fiber: 4 Protein: 7