How adorable are these South Carolina wine glasses that one of my bridesmaids got us for our engagement?
Hi everyone! Sorry for being MIA for the last couple of months…I’m not sure if you heard the news yet – but I am excited to share with you all that Trevor and I are engaged!! Not only are we engaged, but Meaghan is my maid of honor! Super exciting 🙂
This healthy bachelorette has been wedding planning like woah! Of course, we have been meal planning and cooking healthy meals and I am excited to getting back to sharing some of my recipes with you all.
Here is a recipe I made the other night that is perfect for a summer weeknight dinner out on the porch, or to bring to your 4th of July picnic. It’s a great side dish for grilled salmon or chicken, or even put it on a bed of arugula for a refreshing summer lunch. If you start snacking it on for breakfast, that’s not the end of the world either. The best part? It has 5 just ingredients!
Simple Cucumber & Watermelon Salad
Serves: 2 servings, 2 leftovers
- 3 cups watermelon, cut into 1″ cubes
- 1 large local cucumber, cut into half moons
- 1 Tablespoon olive oil
- Juice of 1 lime
- 1/2 cup feta cheese
- Cut the watermelon and cucumber.
- In a large glass bowl, add the watermelon cubes, cut cucumber, olive oil and lime juice. Toss to combine.
- Add in the feta cheese and toss the salad to mix ingredients evenly.
- Serve cold – can store in the refrigerator for up to 3 days.
Full steam ahead! I’m back in my 7th out of 10th class in grad school (yes this is taking forever…), working full time at Pure Barre and as a Coach for All Access Internships. Woah buddy. All great things – but sometimes it just doesn’t allow for making healthy bachelorette meals. (Though did you hear the news?! Bachelorette only for a little while longer!)
Meal planning really helps during these busy weeks, and be sure to check out our healthy meal planning tools. These are the kind of weeks when you revert back to college and instead of doing laundry – you just buy more underwear. Yeah that happened.
Check out my weeknight power bowl! The majority of this recipe is prep, especially if you use chicken that you already cooked earlier in the week. It is a yummy, healthy and fresh meal for one that you can save for the next night, or even bring for lunch the next day. It provides lots of color from the vegetables that serve as your base, and you top it all off and make it more than your typical boring salad by adding hummus, avocado and a fun lemon cilantro vinaigrette. Did you know that the Vitamin E in olive oil helps you absorb the nutrients in your vegetables? See, salad dressing isn’t always a bad thing! Enjoy and happy cooking 🙂
Weeknight Power Bowl
Serves: 1 and 1 leftover
- 6 cups baby spinach
- 1/2 of a hot house cucumber, washed and sliced into half moons
- 8 campari tomatoes, washed and quartered
- 1/4 cup red onion, chopped
- 1/2 avocado, sliced into 6 pieces
- 6oz grilled chicken, cubed
- 4 Tablespoons pine nut hummus
- 4 Tablespoons cilantro
- 1 lemon, cut in half
- 2 Tablespoons olive oil, divided (I used dill infused for more flavor)
- Pepper to taste
- Set out a large salad bowl and a tupperware bowl.
- Add 3 cups of the baby spinach to each bowl, and top with 1/2 of the cucumber slices, 4 tomatoes, 1/8 cup red onion, 3 avocado slices and 3oz of the grilled chicken.
- Add 2 Tablespoons of the pine nut hummus to the center of the bowls.
- Top each bowl with cilantro, squeeze one half of the lemon onto the salad and drizzle 1 Tablespoon of olive oil.
- Top with fresh ground pepper, and serve!
Lunch ready for tomorrow! And check out this fancy planner that I got to design with Erin Condren for Pure Barre. It also has a meal planning dashboard – pretty awesome!
This fall I joined the Hub City Farmers Market CSA – Fall Farm bag, and am really loving it! I have heard about CSA’s before, and have had friends who have joined them, but 4 servings of produce every week was just too much food and it would have gone to waste. This farm bag is perfect as it supports local farmers with produce that has been picked within the last 24-48 hours and is only $15 per week for 8 weeks. Every Saturday, I select which items I would like in my farm bag, and the bag is actually delivered to my office on Tuesday! It is a very exciting part of my day. This season is almost over, but if you live or work in the the Spartanburg area, I would highly recommend the Hub City Farmer’s Market CSA program for Spring.
Since it is a fall farm bag, we have been getting a lot of fall squashes such as butternut, acorn and of course spaghetti squash! This has caused me to get quite creative with my fresh recipes (exactly the result I wanted out of this program). This week I got a little creative with my spaghetti squash.
If you have never had spaghetti squash, I highly recommend you try it. It is a gluten free option to spaghetti, is a whole food (no added chemicals, preservatives, fat or salt) and actually has way less calories than real spaghetti. One cup of spaghetti has 221 calories, compared to spaghetti squash which has about 40 calories per cup – that is over 5x the calories! And I promise you, the texture and the flavor is way better than bland out of the box spaghetti. Try using spaghetti squash in any dish you would typically use spaghetti noodles (with pesto, marinara sauce etc).
Recently, I have really been obsessed with these “spaghetti squash boat” recipes you see on Pinterest . It’s super easy, just roast the squash, add in your toppings, roast a little more and serve. Check out my BLT Spaghetti Squash Bowl below and don’t be expecting leftovers .. you will want to eat it all!
BLT Spaghetti Squash Boats
- 1 Medium Spaghetti Squash
- 2 Tablespoons Olive Oil
- 4 pieces nitrate free bacon (I used Applegate)
- 1 cup grape tomatoes, halved
- 1 6oz bag baby spinach
- 2oz goat cheese, divided
- Black Pepper, to taste
- Preheat the oven to 425 degrees.
- Cut the both ends off of the spaghetti squash, then cut it in half. Scoop the seeds out with a spoon.
- Drizzle 1 Tablespoon of olive oil and grate fresh black pepper over each half of the spaghetti squash.
- Place the spaghetti squash face side down on a cookie sheet. Bake on 425 for 35-40 minutes.
- While the spaghetti squash is cooking, cook the bacon in a large frying pan on medium-low heat trying not to char it.
- Once the bacon is cooked, place on a plate with a paper towel and pat off the extra grease.
- Add the spinach and halved tomatoes to the pan and cook for 1-2 minutes until spinach is wilted.
- Once the spaghetti squash is roasted, remove from oven and turn over face side up. Fill the middle of the spaghetti squash with the spinach and tomatoes and top with crumbled bacon and 1oz of crumbled goat cheese.
- Roast for another 5 minutes on 425, and serve!
I have heard from many of our followers that they have gotten spiralizers recently, and I am so excited about that!! I love how you can take one of your favorite pasta dishes, and create it into a healthy low carb dish that literally takes half the time.
This dish is inspired by a recipe I saw on Pinterest. I added some flare and used low carb zucchini noodles instead of spaghetti (which has 45 grams of carb per 1 cup cooked…a cup of pasta is not very much!). Proof that any pasta recipe you see can be transformed into a guilt-free dish by using zucchini or summer squash noodles! What are some of your favorite pasta dishes that you want to make with the spiralizer? Be sure to leave a comment and/or recipe below and we will try to re-create it!
Lemon Ricotta Zucchini Noodles with Chicken and Sun Dried Tomatoes
Serves: 2 (or 1 and 1 lunch)
- 6oz grilled chicken breast, sliced
- 3-4 zucchini
- 2 Tablespoons julienne cut sun dried tomatoes
- 2 Tablespoons olive oil, separated
- 3/4 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 3/4 cup fresh ricotta
- Black pepper
- Parmesan cheese for garnish
- Lemon slices for garnish
- Spiralize zucchini using the medium sized noodle blade (like spaghetti).
- Heat a large frying pan over medium heat, and add 1 Tablespoon of the olive oil to the pan. Add zucchini and sun dried tomatoes and toss to cook about 2-3 minutes.
- While zucchini is cooking, combine the rest of the olive oil, lemon juice & zest, ricotta and black pepper in a small bowl and mix with a fork.
- Add the ricotta sauce to the zucchini noodles and toss to coat.
- Divide the noodles between 2 large bowls. Top each bowl with 1/2 of the sliced chicken breast and lemon slices.
- Grate Parmesan cheese over each bowl, serve and enjoy!
Today is The Healthy Bachelorette’s 1st birthday! Our first year has been a very successful one, publishing over 70 recipes.
We wanted to take a second to say THANK YOU to our blog subscribers. We love writing healthy recipes and are so glad to have such a fun audience to share them with.
A recap on The Healthy Bachelorette’s 1st year:
Thank you again and cheers to another great year. We can’t wait to see what is next to come!
– Brittany & Meaghan
Please leave any recipe ideas/requests in the comments below.
Soup, as you can probably tell by this point, is a definite staple in my diet. Especially since this has been a record breaking winter up in Boston, at about 100 inches of snow so far, I need vats of this stuff on hand. As Jimmy Fallon would say, EW. Soup can be utterly dull and boring which is what I try to avoid at all costs by adding tons of herbs, parmesan cheese, and lemon juice. I also poach the entire chicken breast in the soup which adds a nice chicken-y flavor without all the work of dealing with bones etc. Hope you enjoy!
Parmesan Herb Chicken Noodle Soup
- 2 tbsp olive oil
- 4 cloves garlic, diced
- 1/2 red onion, diced
- 7 carrots, diced
- 1 tbsp herbes de provence
- Juice 1/2 lemon
- 1 – 1.5 lbs chicken breast
- fresh ground black pepper
- 32 oz chicken broth
- 1 cup of water
- 1 cup whole wheat pasta noodles
- 1 cup fresh chopped parsely
- 1/2 cup fresh chopped dill
- 1/2 cup parmesan cheese
1. Place a pot on medium heat. Add olive oil, garlic, and red onion. Saute for 2-3 minutes, stiring frequently. Add carrots and herbs de provence, stir frequently and allow to cook for another 2-3 minutes.
2. Add the lemon juice, whole chicken breast, pepper, broth, and water. Simmer for about 20 minutes or until chicken breast is cooked through completely.
3. Once chicken is cooked, remove from the pot and place in a large bowl. Using two forks, shred the chicken into bite size pieces. You can also dice the chicken if you prefer. Once finished, place chicken pieces back into the pot.
4. Add pasta noodles and allow to cook for another 10 minutes until they are cooked through.
5. Lastly, add the parsley, dill, and parmesan cheese. Serve with sliced lemon.
Happy National Pomegranate month! It is that time of year when you can start to find pomegranates in the grocery store, and why not take advantage?
Fun fact about me: I have never actually cut open and de-seeded a pomegranate before. It was actually surprisingly easy. I used a tutorial from Simply Recipes. Basically, you cut off the bottom and the “flower” on the top, before cutting 7 shallow cuts around the pomegranate. I peeled apart the pieces of pomegranate and let the seeds fall into a bowl of water. Many tell me separating the membrane from the seed can be a pain, but with this method the membrane just floated to the top! Highly recommended.
I am excited to bring some festive pomegranate recipes to you this month. My first is an antioxidant rich pomegranate and quinoa dish. It works perfect as a side to grilled chicken or fish, or put it on top of a bed of lettuce! Quinoa is the only grain that has protein in it, so you are sure to feel full with a smaller amount. Bonus: it takes 20 minutes to make. Hello new go to quick and healthy meal!
Pomegranate and Quinoa Salad with Feta
Servings: 2 + 1 leftover serving
- 1 cup quinoa, uncooked
- 1/2 cup pomegranate seeds
- 3 stalks celery, small dice
- 4 scallions, chopped
- 1 tablespoon olive oil
- 1/2 cup feta cheese
- Pepper to taste
- Cook the 1 cup of quinoa according to the package directions.
- While the quinoa is cooking, dice the celery, and chop the scallions.
- Once the quinoa is cooked and still warm, add the olive oil, feta cheese and pepper and mix until cheese is evenly distributed.
- In a large bowl, combine the quinoa mix, pomegranate seeds, celery and scallions.
- Mix well and serve along side your favorite lean meat or on top of a bed of lettuce for a complete meal!
What other kind of pomegranate recipes would you like to see here? Leave your comments below!