Posted in dinner delights

Tofu Loaded Veggie Stir Fry

Stir fry is always one of my fav. recipes to make because 1 it takes no time & 2 it has all of the ingredients you need for a well balanced meal. Protein, veggies & whole grains all thrown together in one bowl to create the easiest and most delicious meal while also being incredibly filling.


Roasted Beet Caprese Salad

One of my most favorite recipes is a fresh and crisp caprese salad topped with a drizzle of balsamic and a hefty sprinkling of fresh basil leaves! Well my life long favorite was flipped upside down the day I decided to add an interesting ingredient.

BEETS.

BL Beet Caprese

I have been seeing more and more people putting them in salads, side dishes and even sweet treats that I knew I needed to give them a shot. And  by shot I mean making a disgusted child like face as I picked them up and put them in my cart at the grocery store, examining them like germs and staring at them like how in the hell am I going to cook these things?

Hey, don’t make fun they look a bit odd as a raw veg.

Well my inner child was proved 1000x wrong because they’re so easy to make and even easier to eat! THEY ACTUALLY TASTE LIKE CANDY.

Sweet, sweet candy straight from mother nature, what’s better?

Beets also contain many essential vitamins and minerals such as Vitamin C {immune boosting}, fiber, and potassium {essential for healthy muscle and nerve function}.

Sounds like the perfect salad add in to me! Grab some beets, roast ’em up and get to eating!

Blissfully Lively Roasted Beet Caprese Salad

Caprese Beet Salad

Ingredients
  • 1 Beet, roasted and sliced
  • 1 Ball of Fresh Mozzarella Cheese, Sliced
  • 1 head of Romaine Lettuce or Mixed Greens, chopped
  • 1 tbsp Fresh Basil, Chopped
  • 2 tsp, Balsamic Reduction
  • 1 tbsp, Olive Oil
  • 1 tsp, Olive Oil
  • Salt & pepper to taste
Directions
  1. Preheat oven to 400 degrees F.
  2. Cut off stem of beet and place on a sheet of tinfoil {enough to enclose/ wrap up the beet}.
  3. Rub 1 TSP olive oil on beet and wrap with tin foil.
  4. Place on baking sheet and cook for 25 minutes until fork is inserted into beet easily, and middle is soft.
  5. Rub beet skin off and then slice and set aside.
  6. Chop romaine or mixed greens, place into salad bowl.
  7. Slice tomato and set aside.
  8. Slice Mozzarella and add to top of salad.
  9. Add in remaining tomato slices and beet slices.
  10. Finely chop fresh basil and sprinkle over salad.
  11. Top with balsamic reduction and olive oil.
  12. Salt and pepper to taste, ENJOY!

Blissfully Lively Beet Caprese

** Looking for a little more protein or sustenance? Add some slices of chicken to the top of this, some healthy fats from avocado, or a side piece of fish for a well rounded meal.

xo,

Lauren


Post Holiday Quick Meal: Crockpot Chicken Noodle Soup

We all know that after the holidays of feasting and slaving away cooking a holiday meal in the kitchen, the last thing we want to do is make any food what so ever. We’re either bloated from feasting, or cooked out from preparing dinner for 10 but our bodies have still got to run which means we’ve still got to eat!

What’s better than take out?… A set it and forget it home cooked meal, oh and comfort food to boot! I’m hooking you guys up with the best ever hearty, flavorful, savory Chicken Noodle Soup Recipe of all time. I add 2 times the amount of noodles and veggies to take this thing up a few notches! Grab your crockpot throw the ingredients in and run along to whatever holiday festivities you’ve got goin’ on cause this recipe is no maintenance!

Loaded with chicken broth {which is rich in minerals}, all the veggies, celery carrots & peas to be exact {which are rich in antioxidants and vitamins}, a huge helping of pasta {which is perfect for those carbs you need}, & Chicken {hello protein}, oh and not to mention all of the amazing herbs, you’ve got yourself one deliciously healthy post holiday meal!

BL Crockpot Chicken Noodle Soup

 

Chicken Noodle Soup Recipe

Ingredients

  • 1 Lb boneless skinless chicken breast
  • Salt & Pepper to taste
  • 4 cups chicken broth
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 6 carrots, peeled & diced
  • 6 stalks celery, diced
  • 1 cup frozen peas
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 3 bay leaves
  • 1 cup whole wheat rotini {or other pasta}
  • Juice of 1 lemon

Directions

  1. Season chicken w/ salt & pepper and place into slow cooker.
  2. Stir in chicken broth, garlic, onion, celery, carrots, peas, thyme, rosemary & bay leaves. Season w/ salt & pepper.
  3. Cover & cook on LOW for 6-8 hours {this is very important do not try to cook on high for 3 hours it will make the chicken tough and won’t allow enough time for veggies to soften} {I learned this the hard way 😢}.
  4. After 6 hours of cooking remove chicken from slow cooker and shred using 2 forks.
  5. Stir pasta & shredded chicken into slow cooker. Allow to cook for another 30 minutes until pasta is tender.
  6. Stir in lemon juice.
  7. Enjoy!

** This recipe will make around 5 servings. I have a smaller crockpot so if you have a large one & want to make more like 10 servings just double the amounts of chicken broth and veggies/ pasta so 8 cups of chicken broth & 8 ish carrots/ celery, & 2 cups pasta.

xo,

Lauren


Maple Bourbon Sweet Potatoes

Blissfully Lively Sweet Potatoes Ingredients

YOU GUYS!

It’s Thanksgiving week…if you know me you know i’m a huge foodie and get outrageously excited for eating all the things with all the friends/ family. So you know what that means, a shit ton of recipes are going to make their way on to the blog this week! Well by shit ton I mean 3 and by 3 I mean the best 3 recipes that you should have at your Thanksgiving table other than turkey!

If you subscribe to the email newsletter {shameless plug} then you would already know what recipes i’m going to be crafting up this week and when to tune in…but if you don’t then here they are cause I don’t want to exclude anyone from the goods!

Wednesday: Vanilla Chai Spiced Cheesecake Pie

Thursday: Cranberry Balsamic Brussel Sprouts

Friday: Leftovers Stir Fry Recipe

I will also be posting a pre thanksgiving bootcamp workout for anyone looking to get in a good sweat before the big day of indulging and socializing with fam/ friends. This workout will be mimicking a bootcamp style class with me instructing a few ladies {and you guys} with fun upbeat jams in the back and motivating/ pushing you to complete one more burpee! This will be a circuit style class and will be posted on the blog at 6am Thanksgiving day. It will also be on Facebook and Instagram. So grab those weights and head to an open space in your house or your local gym and press play!

Ok now that i’ve updated you all on BL weekly happenings lets get straight to this delicious sweet potato recipe. Mashed sweet potatoes are my first and biggest thing that takes up my plate on Thanksgiving day so I knew I had to do a post on it but I wanted to switch it up a bit giving this post a twist with the sliced sweet potatoes instead of mashed, and the maple bourbon drizzle. So gooey and delicious your guests will most definitely come back for seconds and even thirds so make more than you would think!

Blissfully Lively Bourbon Maple Sweet Potatoes

Blissfully Lively Sweet Potatoes

Ingredients:

  • 3 lbs sweet potatoes
  • 1/2 cup maple syrup
  • 1/4 tsp all spice
  • 1/4 cup brown sugar
  • 1 1/2 tsp cinnamon
  • 1 tsp cornstarch
  • 1 tsp nutmeg
  • 1/2 cup walnuts
  • 4 tbsp. butter
  • 1/2 cup bourbon

Blissfully Lively Maple Sweet Potatoes

Directions:

  1. Preheat oven to 350 degrees
  2. In small bowl whisk together the bourbon, maple syrup, brown sugar, butter, cinnamon, nutmeg and all spice. Add cornstarch gradually and stir until mixture reaches a saucey consistence or thickens a bit.
  3. Cut the ends off of the sweet potatoes and cut into slices about 1/2 inch thick. Place sweet potato slices into large bowl and toss with half the maple bourbon mixture.
  4. Add slices into a baking dish, lining up in rows.
  5. Pour remaining bourbon mixture over potatoes in dish.
  6. Place dish in oven and bake for 45 minutes.
  7. While potatoes are baking mix together the rest of the maple glaze add in tablespoon more maple syrup and walnuts. Mix until combined.
  8. After 45 minutes of the sweet potatoes cooking pour the rest of the maple bourbon mix over potatoes and continue to cook for 15-30 minutes. Until potatoes are tender!
  9. ENJOY!

Xo,

Lauren


Enchilada Chicken & Rice

I have been on a serious Mexican food kick lately. Taco Tuesday has become a staple in our house, & i’m not complaining one bit. Tacos are so easy to prepare and leave delicious left overs for lunch/ dinner meals. Also they give you just enough protein from the meat of choice, greens from the lettuce topping, good fats from guacamole or avocado, & a perfect helping of starch from the beans/ rice.

But! sometimes i’m just not feeling like preparing all of the taco sides, beans & rice so I thought of an easy way to cook up my favorite spicy food while I essentially did nothing, & let this delicious dinner cook. Crockpot Enchilada Chicken & Rice.

You throw the beans, chicken, salsa, tomatoes, & seasonings into one pot and they cook right up basically leaving you with a preprepared taco bowl ready for you. Top with cheese and some avo. and you’re set!

Spicy, filling & makes lots of left overs…Perfect.

As you guys know if you watch my Instagram story or follow me I entered into a recipe challenge through Progressive Nectar and The Marinate Community. It has been such a cool experience so far.

You pay an entrance fee of $35 and they send you specific ingredients they have chosen for all of the entrants (food bloggers specifically). Every person has the same ingredients that are split into 4 different weeks and 4 different categories & each week is a competition between the bloggers to see who can create the best recipe out of the ingredients provided.

So let me break it down. Week ones category was Family and the ingredients were bean soup blend, maple water & dried red chili peppers. Which I used to create this Enchilada Chicken & Rice recipe!

Week two’s category is Diversity and the ingredients are black and white rice blend, rice noodles & rice paper.

Week three’s category is Community and the ingredients are tapioca starch, Jackson’s Honest Chips & a spice pouch.

Finally week four’s category is Love and the ingredients are dark chocolate powder, jalapeño lime salt & walnuts.

How fun does that sound! Also super exciting my recipe for week 1 was chosen as the winner!! So thank you to everyone that liked my recipe on Progressive Nectars Instagram & stay tuned for the recipes to follow!

Blissfully Lively Enchilada Chicken & Rice Recipe

Enchilada chicken recipe
Ingredients:
  • 1 lb Boneless skinless chicken thighs
  • 1 bag of bean soup blend
  • 1 bottle of Maple Water
  • 4 whole dried red chili peppers
  • 1 can black beans, drained & rinsed
  • 1 can sweet corn, drained & rinsed
  • 1 can fire roasted tomatoes, drained & rinsed
  • 1 can enchilada sauce
  • 1 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic salt
  • 1/2 tsp oregano
  • 1 tsp cumin
  • 1 cup of jasmine rice
Directions:
  1. Pour dried beans into pot, add water just an inch above line of beans.
  2. Cook on medium high heat until boiling. Once boiling turn heat to low and simmer for 1-3 hours, until beans are tender.
  3. When beans are tender take off stove, strain and rinse. Set aside.
  4. In small bowl mix together the chili powder, garlic powder, cayenne pepper, garlic salt, oregano & cumin to create the seasoning mix.
  5. Cut chicken thighs into 1 inch squares. Spray crockpot with coconut oil and place chicken inside.
  6. Add in corn, black beans, tomatoes, maple water, chili peppers & seasoning mix.
  7. Add in 1 can enchilada sauce.
  8. Stir to combine.
  9. Cook on high heat for 4 hours or low heat for 8 hours.
  10. Once done stir in bean soup blend.
  11. Cook jasmine rice according to directions on package.
To serve: 
Place 1/2 cup of cooked Jasmine rice in bottom of bowl. Top with 1/2 cup enchilada chicken. Top with shredded Monterey jack cheese,scallions & sliced avocado.
xo,
Lauren
Looking for some more crockpot recipes? Check out my quick & easy Pot Roast recipe!


Quick & Easy Crockpot Pot Roast Recipe

What’s better than one dish that includes your meat, veggies, and starch? Well nothing… other than a crockpot that can cook it for you while you do whatever the heck you want!

I have become the queen of crockpot meals. I love to cook but sometimes when your day is super busy and you don’t get home until late, or really just aren’t in the mood to spend the time to whip something up the crockpot is perfect.

I have already professed my love for the crockpot in a few other recipes (Spicy Loaded Chicken Tortilla Soup, Beef Ragu, Chili, Beef Stew,etc.) so let me skip serenading you with the crockpot and get straight to the goods.

This pot roast is super easy to make, you throw in some diced onion, diced red potatoes, whole baby carrots, 1 lb beef chuck roast, a little dijon mustard, spices, and beef broth and cook everything for 6 hours. Boom dinner done while you have had time to workout, work, clean the house, pick up the kids, whatever!

To top it all off it’s healthy, means that you aren’t eating fast food because you don’t have time to cook dinner and is so delicious!

Blissfully Lively Pot Roast Recipe

Crockpot Pot Roast

Ingredients

  • 1 lb beef chuck roast
  • 2 cans beef broth
  • 1/2 bag baby whole carrots
  • 1 bag baby red potatoes halved
  • 1 yellow onion chopped
  • 4 garlic cloves chopped
  • 2tbsp dijon mustard
  • 1 tbsp thyme
  • 1 tsp garlic salt & pepper

Directions

  1. Chop onion & dice potatoes and garlic, Add all including carrots to crock pot.
  2. Take roast out of packaging and rub with garlic salt, pepper, thyme, and dijon mustard.
  3. Place roast on top of veggies in crock pot.
  4. Add 2 cans of beef broth to crock pot.
  5. Cover and let cook on high for 6 hours.
  6. Roast is fully cooked when easily falling apart in crockpot.
  7. ENJOY!

 xo,

Lauren


Cranberry Butternut Squash Salad

Thanksgiving butternut squash salad recipe

I’m having a serious thanksgiving craving moment (think cinnamon butternut squash, crispy turkey & cranberry sauce)… I’M DROOLING. My aunt hosts thanksgiving every year and she called me this week to chat about thanksgiving plans etc. which just got me too excited for this delicious holiday. I know it’s over a month away but I couldn’t stop thinking about it so naturally what do I do? BRING IT TO THE BLOG!

I thought it was a little crazy to go full fledged thanksgiving dinner on you guys but hey we can bring in bits and pieces of it right?

My 3 absolute favorite ingredients:

  • Turkey
  • Cranberry Sauce
  • Butternut squash (I might even like it more than mashed potatoes…I know CRAZY)

I couldn’t stop thinking of those ingredients so I thought what the hell why not throw them all together in some delicious way that resulted in Cranberry Butternut Squash Salad.

When I say there is no better salad I truthfully mean it.

This salad was a bit of an experiment for me, not really dabbling much in salad recipes for the blog because truth be told I feel like they’re a bit boring. I personally love salads for lunch with a heaping of add ons but for the blog I just felt salad recipes fell short.

Well mark my words I WAS WRONG!

This salad recipe is like no other and is so damn easy to make I will be eating it on repeat for lunch all this week.

It takes a bit of prep time with cooking the turkey legs and roasting of the butternut squash but I mean hey what are Sundays for if they aren’t for meal prepping? 😉

ok so fore warning this recipe is a 3 part recipe so the post is going to be a bit stocked but I think better to give you all the deliciousness up front than in 3 separate posts so you can’t even make it until all three posts come out…RIGHT?

Ok here we go!

Roasted Butternut Squash Recipe

Ingredients

  • 1 whole cubed Butternut squash
  • 3 tbsp. Olive Oil
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. black pepper
  • 1 tsp. salt

Directions

  1. Preheat oven to 425 degrees, line baking sheet with foil.
  2. Cut butternut squash into 1 inch bite sized cubes.
  3. Add cubes into medium sized bowl.
  4. Add in olive oil, cinnamon, nutmeg, black pepper & salt. Toss to coat.
  5. Once tossed transfer to foil lined baking sheet in a single layer.
  6. Bake on 425 degrees for 35-40 minutes. When edges are browned and cubes are soft/ tender remove from oven.

Baked Turkey Leg Recipe

Ingredients

  • 3 Turkey legs
  • Garlic Salt
  • Dried Thyme
  • Dried Parsley
  • Black pepper
  • 6 tsp Olive Oil

Directions

  1. Preheat oven to 350 degrees.
  2. Rinse turkey legs under cold water and pat dry.
  3. Take your olive oil and rub all over turkey legs massaging into the skin (2 tsp. per leg)
  4. Sprinkle (evenly) each leg with desired amount of garlic salt, thyme, parsley, and black pepper.
  5. Place turkey legs on to wire rack (I used my cookie cooling rack) over a baking pan in the oven (to catch the grease).
  6. Cook 45 mins, flip turkey legs and cook for an additional 45 minutes.
  7. Take out of oven and let stand for 10 minutes

Cranberry Butternut Squash Salad Recipe

Ingredients

  • Mixed greens of choice (I used leafy red romaine, spinach & arugula)
  • 1/2 cup butternut squash
  • 1/2 cup shredded chicken
  • 1 tbsp dried sugar free cranberries
  • Chopped cucumber
  • Thinly sliced red onion
  • chopped red pepper
  • 1/4 cup pine nuts
  • crumbled goat cheese
  • Balsamic vinegar & olive oil (for dressing)

Directions

  1. Chop lettuce cucumber, red onion & red pepper, place in large bowl
  2. Shred turkey off of bone.
  3. Top salad with cranberries, shredded turkey, butternut squash, goat cheese & pine nuts.
  4. Drizzle desired amount of olive oil and balsamic on top of salad
  5. ENJOY!!

xo,

Lauren

Now that you have your thanksgiving cravings curbed take a peek at my Salt & Vinegar Kale Chips recipe for those days when all you want is crispy potato chips!

 


Spicy Loaded Chicken Tortilla Soup

spicy loaded chicken tortilla soup

If you have been reading for a while, or personally know me you know I’m a girl that loves her food spicy. Like a lot of spice!

I love hot sauce, spices, jalapeño etc. I mean if hot sauce is not an option when I order a burrito we have a problem.

I’m not to the level of carrying around hot sauce in my bag (a la Beyonce) but when I’m in the mood for spicy food bring on the spice.

You all get the point.

Recently soup has been my go to this time of year because it’s warm (hello fall in New England gets super cold super fast), isn’t too filling that I feel stuffed after, and leaves me an option for a leafy green side such as salad to pair it with.

Last week I was out with a friend and ordered chicken tortilla soup for lunch and was seriously so disappointed in the recipe I wished I had hot sauce in my bag!

The soup was just blah. They skimped on the chicken, minimal beans, the chicken broth was like water & there was absolutely no kick or spice to it.

Blissfully lively loaded spicy tortilla soup

I knew that I needed to give this soup a revamp and create it on the blog in my own way that highlighted all the goods. I use my crockpot so often in the fall and winter because prep time is so quick and warm soups & stews are just what I want that I thought why not create a crockpot section.

I’m going to create a tab under recipes that has specific quick and healthy crock pot meals for the busy girl on the run because we all know the crockpot is magical and everyone is busy so hello healthy quick meals are a must these days.

What better way to kick off this new blog section than with a spicy loaded soup that I no joke had back to back 3 meals of because it is so delicious.

As I said above about loving spice I also love hearty soups. When I make soup there is no half ass-ing it. No Campbells soup from a can. All real ingredients with real nutrients packed in there that fill you up!

Alright time to give you the goods and stop chatting all about it! Let me know if you recreate the recipe here or on Instagram!

Spicy Loaded Chicken Tortilla Soup

blissfully lively spicy tortilla soup

Ingredients

  • 2 1/2 cans low sodium chicken broth
  • 1 can diced tomatoes
  • 3/4 cup finely chopped yellow onion
  • 4 cloves of garlic. chopped
  • 2 1/2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 3/4 tsp paprika
  • 1/2 tsp ground coriander
  • salt and pepper to taste
  • 1 1/2 lbs boneless skinless chicken breast
  • 2 can black beans
  • 2 can corn
  • 1 can kidney beans (red)
  • 1 can kidney beans (white)
  • Juice of 1 lime

Toppings

  • Tortilla chips
  • Mexican cheese
  • avocado
  • sour cream (optional)
  • Hot sauce (not optional)

Directions

  1. Pour chicken broth, diced tomatoes into slow cooker.
  2. Add onion, garlic, chili powder, cumin, paprika, coriander, and salt and pepper.
  3. Add chicken breasts, cover and cook on low for 6 hours until chicken is cooked through.
  4. Remove chicken and shred. Add back into crock pot.
  5. Rinse al beans and corn and add to crock pot.
  6. Allow to cook on low for another 30 minutes to warm.
  7. Serve with toppings listed above.
  8. Enjoy!

Xo,
Lauren

Looking for a new pre workout snack? Check out my Pumpkin Protein Bars.

 

 

 


Chicken Parmesan

  

 Hi!

Ok so not so sure if you all know this but Italian food is my all time fav.

I mean who doesn’t love pizza, pasta, delicious sauces, breads, meats, etc.

Well…my body if I ate it all the time, but hello everything in moderation is the key.

So the other night I had a serious craving for Chicken Parmesan and realized I have never made it before, and haven’t really professed my love for italian food in any Mouthwatering Monday posts.

So here you go!

A little angel hair pasta, some homemade sauce, red wine, and a movie! Now that sounds like perfection to me.

Now go turn your Monday night into a Friday night, pick out a hilarious movie on Netflix, and stuff your face with this delicious recipe…. You deserve it!

Ingredients

BL_arrow 2 cups dry Italian breadcrumbs

BL_arrow 1 box of angel hair pasta

BL_arrow 4 cloves of garlic, minced

BL_arrow 1 1/2 cups parmesan, finely grated

BL_arrow 3 eggs, beaten

BL_arrow 2 lb.boneless skinless chicken breasts

BL_arrow 3/4 cup olive oil

BL_arrow 4 slices mozzarella

BL_arrow 2 cups of marinara sauce

Directions

  1. In a bowl, combine the breadcrumbs, garlic, and parmesan. Place the beaten eggs in another bowl.
  2. Cut the uncooked chicken breasts into 4 pieces, and pound until the same thickness.
  3. Dip each breast into the egg mixture, and then into the breadcrumb mixture.
  4. In a large nonstick skillet (that has a cover), heat the olive oil over medium-high heat.
  5. Add in the chicken and cook until golden brown, 3-4 minutes on each side. Drain the oil.
  6. Top each piece of chicken with a slice of mozzarella and 1/2 cup of sauce, place the lid on the pan and let the cheese melt (about 2 minutes).
  7. Cook angel hair pasta according to directions on box and serve with chicken breasts.

Live Blissfully!

Autograph

 


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