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    Quick & Easy Pasta Primavera

    Loaded with all kinds of vegetables, this quick and easy Pasta Primavera makes for a truly excellent vegetarian meal, but would also be perfect served as a side dish, or could even be eaten as a cold pasta salad!

    I don’t believe that one can ever go wrong in serving pasta… I mean, who doesn’t like pasta, right? Personally, I think I’ve yet to meet a pasta dish that I didn’t like!
    And this particular recipe right here? It’s a total winner; one that you’re gonna want to know by heart, one that you will want to add to your regular rotation, no doubt in my mind. 
    Not only is it super quick and easy to make, it’s also incredibly versatile. Indeed, if you didn’t have the particular veggies that I used on hand that day — or in your wanted to change things up a bit — you could make all kinds of substitutions, or even additions! 
    Likewise, if you wanted to turn this dish into a complete meal, you could very easily throw in some protein by adding a few pieces of roasted chicken, some sliced sausage, a few shrimps, some leftover roast beef, or whatever cooked meat you happen to have on hand.
    Also too, this pasta dish happens to be equally good whether you decide to eat it piping hot, at room temperature or straight out of the ice box. Can you say convenient?
    I get the feeling you’ll love this one as much as I did! 

    To start, cook the pasta — I used rotini, but any short pasta will do —  in a large pot filled with salted water, following the directions on the package.
    While that’s, happening, heat a little bit of olive oil (or any other cooking oil of your choice) in a large saute pan set over medium heat. Add the onions, garlic, carrot, celery and salt and and cook for 3 to 4 minutes, or until the vegetables are slightly softened and fragrant, but not browned.

    Add the broccoli florets and chunks of asparagus, and continue cooking for about a minute, or until those 2 latest additions turn a beautiful vibrant shade of green.
    Kill the heat, or even better yet, remove the pan from the heat source.

    As soon as your pasta is cooked, drain it and add it straight to the pan.

    Now add the frozen peas — no need to even thaw them, really — lime juice, extra-virgin olive oil, herbes de Provence and ground black pepper.
    If you’re not a fan of herbes de Provence, or can’t get your hands on them, feel free to substitute Italian herbs, or even just a little bit of dried basil, thyme and oregano.

    Give this whole thing a good stir, until everything is well combined…

    Serve without delay, garnished with a few shavings of fresh Parmesan cheese and a sprinkle of chopped basil leaves.
    Although like I said before, this pasta dish is also excellent served warm, or even cold… so no rush really; you can take your time!

    Pasta Primavera

    Loaded with all kinds of vegetables, this quick and easy Pasta Primavera makes for a truly excellent vegetarian meal, but would also be perfect served as a side dish, or could even be eaten as a cold pasta salad!
    Servings: 4

    US Customary – Metric

    Optional garnish
    Fresh Parmesan cheese shavings
    Chopped fresh basil leaves

    Cook the pasta in a large pot filled with salted water, according to the directions on the package.

    Meanwhile, heat a little bit of olive oil (or other cooking oil of your choice) in a large saute pan over medium heat. Add the onions, garlic, carrot, celery and salt and and cook for 3-4 minutes, or until the vegetables are slightly softened and fragrant, but not browned. Add the broccoli florets and asparagus, continue cooking for about a minute, or until they turn vibrant green.

    Remove from heat, drain the pasta and add it to the pan, along with the frozen peas, lime juice, evoo, herbes de Provence and ground black pepper.

    Stir to combine and serve without delay, garnished with a few shavings of fresh Parmesan cheese and a sprinkle of chopped basil leaves.

    This pasta dish is also excellent served warm, or even cold.

    Calories: 388kcal, Carbohydrates: 53g, Protein: 10g, Fat: 15g, Saturated Fat: 2g, Sodium: 614mg, Potassium: 422mg, Fiber: 5g, Sugar: 5g, Vitamin A: 3155IU, Vitamin C: 33.6mg, Calcium: 72mg, Iron: 3.3mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

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    Strawberry Mango Tuna Poke Bowl

    If you are a fan of sushi, then you will be all over this Strawberry Mango Tuna Poke Bowl! It’s a bit like sushi in a bowl, like sushi made super easy… I’m telling you, nutritious food has never tasted this good!

    Sorry I haven’t posted in so long you guys! Well, in fact it’s only been 2 whole weeks, but for me, it feels like it’s been months! 
    You see, earlier this year, I came to the realization that keeping your body healthy is one thing, but also, and perhaps even more importantly, one needs to keep their mind healthy. The best way to do that, I find, is through meditation. I started meditating daily only just a few months ago and already, it’s literally changed my life. And now, I’m just returning from a 10 day silent meditation retreat, during which I was, obviously, completely cut out from the outside world.
    With my life being what it is these days, i.e. so unbelievably busy, I hadn’t had time to make and schedule any posts before leaving (in fact, I was so totally unprepared for this – I pretty much left my entire life on hold, almost expecting the world to wait for my return to start turning again), so I had no choice but to extend my vow of silence all the way to this very page! Ha! How’s that for dedication? 
    Seriously, though, it was one of the best experiences of my life! Hard, very hard even, but so incredibly enlightening.  It’s a bit like working out, you know: while you are doing it, it can even be extremely unpleasant at times, but feels so very good after the fact! 
    At the meditation center, we were fed a strict vegetarian diet but the food was so amazing, I got inspired to create new recipes nearly every day! So erm, yeah, expect a few vegetarian recipes coming this way over the next few weeks…
    For some reason, though, I dreamt of eating one of them delicious Poke Bowls filled with chunks of juicy mango and slices of fresh strawberries the whole time I was there. And trust me, I had LOTS AND LOTS of time on my hands to dream about it… So much so, I could almost taste it! So of course the minute I got back home, I went and got all the ingredients to make my vision come to life. Wow did it ever satisfy! 
    Honestly, if you’ve not yet experienced the amazing goodness of a poke bowl, I think now would be a good time for you to fix this! Let’s get started, shall we? 

    When making poke bowls, the first thing you wanna do is cook your rice. Indeed, it’s what takes the longest, especially since you’re going to have to let it come down to room temperature… so deal with that first, if you haven’t already. 
    Then, you’ll want to cut your fish into little cubes of about half an inch and put those cubes right into a bowl.
    Here’s a little tip for you: if you want to make your fish easier to cut, send it for a quick trip to the freezer beforehand. Not for long, really – about 20 minutes should do the trick. This will only make it a tad firmer and will help you slice up cleaner looking cubes.

    While the fish is in the freezer — if you’ve chosen to do that — you can work on making the marinade. 
    Grab a small measuring cup and in it, combine the coconut aminos  (soy sauce or tamari would also work well), sriracha, rice vinegar, sesame oil, honey and minced ginger and whisk until well incorporated; pour that right over the tuna and toss gently to coat the fish.
    Send that to the fridge for at least 15 to 20 minutes.

    While the fish is happily marinating, you’ll have plenty of time to prep the veggies and make the spicy drizzling sauce!  To make that sauce, simply combine some tahini, rice vinegar, sriracha, honey, minced ginger, toasted sesame oil and a few drops of fish sauce and whisk until smooth. Set that aside, you’re done!
    Next in line is to prep the veggies… 
    I chose to go with a combination of mango, strawberries, bean sprouts, carrots, snow peas, avocado and green onions, but feel free to make any substitutions you like. Building poke bowls is really not an exact science! 

    And now you’re ready to start building your bowls! Mound about 1 cup of the cooked rice at the bottom of 4 bowls, then top it with your choice of vegetables and finally, spoon the marinated fish over the veggies, dividing it equally between all four bowls.
    Drizzle some of that lovely spicy sauce all over the top and then, for the finishing touch, sprinkle with a pinch of sesame seeds, if you so desire.
    Enjoy your Poke Bowl without delay… (I’m not even worried about that… I just know you won’t be able to wait much longer to dig in!)

    Strawberry Mango Tuna Poke Bowl

    If you are a fan of sushi, then you will be all over this Strawberry Mango Tuna Poke Bowl! It’s a bit like sushi in a bowl, like sushi made super easy… I’m telling you, nutritious food has never tasted this good!
    Servings: 4

    US Customary – Metric

    Spicy Tuna

    Spicy sauce

    To build the bowls
    4 cups cooked calrose rice*, at room temperature
    2 cups bean sprouts
    1 large carrot, spiralized
    1 medium hass avocado, sliced
    1 mango, cubed
    8 strawberries, sliced
    20-24 snow peas
    2 green onions, sliced

    If you haven’t done so already, cook the rice according to the instructions on the package (you’ll need 2 cups of dry rice to get the required amount of cooked rice) and then let it cool to room temperature.

    While the rice is cooling, cut the tuna into approximately 1/2″ cubes and place it in a medium bowl.

    Combine the coconut aminos, sriracha, rice vinegar, sesame oil, honey and minced ginger in a small measuring cup and whisk until well incorporated; pour over the tuna and toss gently to coat the fish. Refrigerate for at least 15 to 20 minutes.

    Meanwhile, make the spicy sauce: simply combine all the ingredients and whisk until well incorporated.

    To serve, place about 1 cup of rice at the bottom of 4 bowls, top with your choice of vegetables and then spoon the fish over the veggies, dividing it equally between all four bowls. Drizzle with spicy sauce and sprinkle with a pinch of sesame seeds, if desired.

    Enjoy without delay.

    Cook the rice according to the directions on the package. You’ll need 2 cups dry rice to get the required amount of cooked rice.

    Calories: 928kcal, Carbohydrates: 124g, Protein: 47g, Fat: 26g, Saturated Fat: 4g, Cholesterol: 56mg, Sodium: 784mg, Potassium: 1021mg, Fiber: 9g, Sugar: 19g, Vitamin A: 6400IU, Vitamin C: 53.8mg, Calcium: 71mg, Iron: 5mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

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    Gluten Free Pumpkin Hemp Seed Granola

    You won’t believe how easy this Gluten Free Pumpkin Hemp Seed Granola is to make! Try it once, you’ll never want to get the store-bought stuff ever again!

    Seriously… Granola in general is so easy to make, I often wonder why I sometimes fall for the “easy and convenient option” and find myself buying some of the ready-made stuff at the store.
    After all, homemade IS so much better, not only for your taste buds, but also for your body; indeed, by making your own, you get to control exactly what goes into your morning cereal! No canola oil or refined sugar for me, thank you very much!
    This particular Pumpkin and Hemp Seed variety even happens to be gluten free, and it is so crazy crunchy and deliciously sweet, you’ll want to sprinkle some on top of everything! Try a handful over yogurt, ice cream, fruit salad, or even over your morning oatmeal!
    Oh yeah! You’ll thank me for that… 

    To start, preheat your oven to 325°F. Then, in a large mixing bowl, combine all your dry ingredients and toss really well.
    Grab a small saucepan and, in it, combine all your wet ingredients; heat that over medium heat until the coconut oil is completely melted and then pour it right over your reserved mixed cereal.

    Give everything a delicate stir until all the ingredients are evenly coated.
    And just like that, all the work is pretty much behind you now… Told you it was easy, didn’t I? 

    All that’s left to do now is dump your raw granola onto a large baking sheet and spread it into an even layer. No need to even line that baking sheet! 

    Bake your granola for about 20 to 25 minutes, or until it becomes beautifully golden brown and deliciously fragrant.
    When I say deliciously, I really mean deliciously… me says you’re probably want to be making granola regularly, if only to enjoy its aroma while it bakes! 

    Once it’s baked to your liking, remove the cereal from the oven and allow it to cool completely in the pan, then transfer it to an airtight container; store at room temperature for up to a few months.
    Yeah… like it’s ever gonna last that long! 

    Gluten Free Pumpkin Hemp Seed Granola

    You won’t believe how easy this Gluten Free Pumpkin Hemp Seed Granola is to make! Try it once, you’ll never want to get the store-bought stuff ever again!
    Servings: 24 servings

    US Customary – Metric

    Dry Ingredients

    Wet Ingredients

    Preheat oven to 325°F.

    In a large mixing bowl, combine the dry ingredients; mix well and set aside.

    Combine the wet ingredients in a small saucepan and heat over medium heat until the coconut oil is completely melted.

    Immediately pour the wet ingredients over the dry and stir delicately until evenly coated. Spread this mixture in an even layer onto a large baking sheet and bake for 20 to 25 minutes, or until the granola is beautifully golden brown and deliciously fragrant.

    Remove the cereal from the oven and allow it to cool completely in the pan, then transfer to an airtight container; store at room temperature for up to a few months.

    *I originally made this recipe using barley flakes instead of rolled oats, as I find them to be a tad crunchier than the latter! If gluten is not an issue for you and you can get your hands on the barley flakes, you should totally give them a try!

    Serving: 0.25cup, Calories: 192kcal, Carbohydrates: 20g, Protein: 6g, Fat: 10g, Saturated Fat: 2g, Sodium: 31mg, Potassium: 104mg, Fiber: 3g, Sugar: 7g, Vitamin A: 45IU, Vitamin C: 0.2mg, Calcium: 45mg, Iron: 2.2mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

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    Mediterranean Couscous Salad

    Filled with all kinds of good-for-you ingredients, this Mediterranean Couscous Salad is as quick and easy to make as it is nutritious and delicious to eat!

    You can never have too many salad recipes now, can you? This fab Mediterranean Couscous Salad is one recipe that you’ll probably want to know by heart! The good news is, it’s so easy to make, you’ll probably only need to whip it up once and then you’ll be able to replicate it at will!
    Filled with loads of chickpeas, chunks of juicy tomatoes, crunchy yellow bell peppers and creamy little pearls of bocconcini, and very unpretentiously seasoned with tons of fresh basil, lemon juice, salt and pepper, this salad is super light and refreshing, yet incredibly satisfying.
    Absolutely perfect in the summertime, piled right next to your favorite grilled meat, it can just as well and very easily be enjoyed any time of year, and at any time of day, too! Hey, try it for breakfast, alongside a couple of pan fried eggs, why don’t you?
    Or, just enjoy it on its own, as a light vegetarian lunch or dinner… 

    A lot of people think that cooking couscous is ultra complicated and practically requires a degree in rocket-science or something. Nothing could be further from the truth! If you can boil water, you can make couscous. 
    Basically all you need to do is bring your liquid to the boil — in this case chicken broth — then as soon as it boils, dump the couscous in all at once. A ratio of 1:1 works perfectly fine, but you could go up to as much as 1.25 liquid to 1 couscous. So see? Even the measuring part isn’t totally exact science!

    Once your couscous has been added, give it a quick stir, then kill the heat, put a cover on that pan and let it rest undisturbed for 5 to 10 minutes, until all the broth has been absorbed.

    While your couscous is happening, you’ll have plenty of time to prep and measure the rest of the ingredients…

    As soon as it’s ready, fluff the couscous with a fork to separate the grains and transfer it to a large mixing bowl.

    Add the rest of the ingredients to that bowl and toss gently, until well combined.

    Technically, your salad is now ready to be served, but if time permits, I strongly suggest that you put it in the fridge for a few hours to allow all those beautiful flavors to meld. Honestly, you could even afford to make the salad up to a full day ahead of time, if you wanted to.
    Any leftovers will keep for up to several days, providing that they’re kept refrigerated and in an airtight container.

    Mediterranean Couscous Salad

    Filled with all kinds of good-for-you ingredients, this Mediterranean Couscous Salad is as quick and easy to make as it is nutritious and delicious to eat!
    Servings: 4

    US Customary – Metric

    In a small saucepan, bring the chicken broth to the boil; add the couscous all at once, stir quickly and kill the heat. Cover and let rest undisturbed for 5 to 10 minutes, until all the broth has been absorbed.

    Meanwhile, prep and measure the rest of the ingredients.

    Fluff the couscous with a fork to separate the grains and transfer it to a large mixing bowl. Add the rest of the ingredients and toss gently, until well combined.

    Serve immediately or place in the fridge for a few hours to allow flavors to meld.

    This salad will keep for up to several days providing that it’s kept refrigerated in an airtight container.

    Calories: 553kcal, Carbohydrates: 83g, Protein: 18g, Fat: 16g, Saturated Fat: 2g, Sodium: 634mg, Potassium: 553mg, Fiber: 11g, Sugar: 5g, Vitamin A: 85IU, Vitamin C: 68.1mg, Calcium: 74mg, Iron: 4mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

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    Greek Pork Souvlaki

    These Greek Pork Souvlaki are very easy to make and taste so crazy good, you’ll want them to keep your outdoor grill occupied all summer long! 

    Just in case you haven’t noticed, I’ve been loving on everything and anything skewered lately! I feel like I’ve been eating, and serving, nothing but that for the last 2 weeks. And I’m pretty sure you would agree that no skewered meat feast would be complete without these classic Greek Pork Souvlaki. These guys, I’m telling you, they’re the real deal!
    So crazy easy to make, they explode with all kinds of lemon garlic and herb flavors, and are absolutely perfect served with a generous side of chunky tzatziki sauce! Add a little bit of rice to that, a nice Greek Salad and you’ve got yourself the perfect Mediterranean dining experience!
    Plan on getting started the previous day, to give your meat a chance to marinate overnight; once that’s out of the way, these guys will be on your table in just a handful of minutes! 
    Oh, and one more thing… I think perhaps you should consider doubling that recipe!   

    To start, combine some olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, thyme, lemon zest, salt and pepper to in small mixing bowl or measuring cup; whisk until well incorporated.
    Place your pieces of pork in a bowl and pour that marinade over them.

    Toss to coat every single piece of meat really well, then cover with a piece of plastic film and place the meat in the refrigerator to marinate overnight.
    If marinating that meat overnight was not an option, try and give it as much time as you possibly can, ideally at least 4 hours… 

    Now, place 6 wooden skewers to soak in cold water for about 30 minutes before you start building your souvlakis.
    When ready to eat, preheat your outdoor grill to medium-high heat and thread the pieces of pork onto the pre-soaked bamboo sticks; discard unused marinade.

    Grill the kebabs, turning them every 2-3 minutes, until the meat is cooked through, about 10-12 minutes total.

    All that’s left to do now is remove your finished kabobs to a plate and serve without delay, while they’re still super tender and juicy, preferably with loads of tzatziki sauce on the side!

    Greek Pork Souvlaki

    These Greek Pork Souvlaki are very easy to make and taste so crazy good, you’ll want them to keep your outdoor grill occupied all summer long!
    Servings: 6

    US Customary – Metric

    Combine the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, thyme, lemon zest, salt and pepper to in small mixing bowl or measuring cup; whisk until well incorporated.

    Place the pieces of pork in a bowl and pour that marinade over them. Toss to coat really well, cover and place in the refrigerator to marinate overnight.*

    Place 6 wooden skewers to soak in cold water for about 30 minutes before you start building your souvlakis.

    When ready to eat, preheat your outdoor grill to medium-high heat.

    Thread the pieces of pork onto the pre-soaked bamboo sticks; discard unused marinade.

    Grill the kebabs, turning them every 2-3 minutes, until the meat is cooked through, about 10-12 minutes total.

    Serve immediately, preferably with tzatziki sauce.

    *If marinating that meat overnight was not an option, try and give it as much time as you possibly can, ideally at least 4 hours… 

    Calories: 168kcal, Carbohydrates: 2g, Protein: 23g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 378mg, Potassium: 487mg, Vitamin A: 85IU, Vitamin C: 5.7mg, Calcium: 41mg, Iron: 1.9mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

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    Buffalo Chicken Skewers

    If you are a fan of Fiery Buffalo Wings, then you will be all over these Buffalo Chicken Skewers. You get all the same amazing fiery flavor, but so much more juicy, tender chicken meat per bite!

    Please, let me start with a serious warning: these skewers, they are quite fiery. Not as in extremely, almost unbearably fiery, but still… they are VERY hot and spicy, so they are obviously not for you if you are not a fan of heat! 
    That said, if you happen to be a appreciate a little bit of heat from time to time and can’t get enough of your Buffalo Wings, then I can already predict that, once you’ve had a taste of these babies, you will totally adopt them and forget all about your beloved wings… 
    Cuz indeed, with these skewers, you get all the same great fiery taste you love so much, only you get to enjoy so much more of that juicy, tender chicken meat! And as an added bonus, the chicken skewers are so much easier and quicker to make, not to mention SO MUCH cleaner to eat! 
    Go ahead, try them today. I am absolutely positive that you will never look back! 

    Your first course of action should be to place 8 wooden skewers to soak in cold water and leave them in there for at least 30 minutes.
    While that’s happening, bring a cup of Frank’s Red Hot, a 1/4 cup of ghee (you could also use butter if you wanted to) and 2 cloves of minced garlic to a boil. Then, reduce the heat and let that simmer for a minute or two. Whisk in a few tablespoons of sriracha, some cayenne pepper and chipotle powder; remove from heat and let cool for 15 to 20 minutes.

    Once your Buffalo sauce is done cooling, preheat your outdoor grill to medium-high.
    Place the pieces of chicken in a non-reactive container and pour in about 2/3 of the buffalo sauce.

    Stir to coat really well, making sure that all the pieces of chicken get their share of that heavenly sauce!

    Now thread the pieces of chicken onto the soaked bamboo sticks;
    I hate to break it to you, but there is no way to do this cleanly… your hands WILL get dirty and messy, covered in that fiery sauce… I spared you the rather unpleasant sight and cleaned my hands before I took the picture, but even at that, I still managed to get my fingers dirty just by lifting that skewer from the plate!
    So yeah, be warned: this IS a messy job, but totally worth it, I swear!

    Place the chicken skewers on the hot grill, turning them every 2 to 3 minutes, brushing them lightly with some of the leftover buffalo sauce each time, until the meat is cooked through, about 10 to 12 minutes total.
    Sorry I didn’t manage to get a decent picture of those skewers on the grill… it was so hot, bright and sunny that day, I could barely see what I was doing with my own eyes. The camera just couldn’t deal!
    Also too, here’s another thing that I hate to tell you, but no matter what you do, your wooden skewers they will most likely end up burning, and maybe even catch fire! After all, you ARE dealing with wood and an open flame! But it doesn’t really matter in the end, does it? What’s really important is that they carry their task of keeping your meat together!
    So, once your chicken is cooked to your liking, remove the cooked skewers to a plate, brush them generously with more of that yummy Buffalo sauce and then hit them with a handful of chopped green onions, if you are so inclined. Serve with the classic celery and carrot sticks.
    Oh! and if you happen to have more of that tasty sauce left still — and if you also happen to be of the brave kind — use it as a dipping sauce…
    Hmmmm, now that’s what I call finger lickin’ good!

    Buffalo Chicken Skewers

    If you are a fan of Fiery Buffalo Wings, then you will be all over these Buffalo Chicken Skewers. You get all the same amazing fiery flavor, but so much more juicy, tender chicken meat per bite!
    Servings: 8 skewers

    US Customary – Metric

    8 boneless skinless chicken thighs, cut into 6 pieces*

    For the Buffalo sauce

    Place 8 wooden skewers to soak in cold water for at least 30 minutes.

    Bring the Frank’s Red Hot, ghee and garlic to a boil, then reduce the heat and simmer for 1 or 2 minutes; whisk in sriracha, cayenne pepper and chipotle powder, then remove from heat and let cool for 15-20 minutes.

    Preheat your outdoor grill to medium-high.

    Place the pieces of chicken in a non-reactive container and pour in about 2/3 of the buffalo sauce. Mix to coat really well then thread the pieces of chicken onto 8 bamboo sticks;

    Place the chicken skewers on the grill, turning them every 2 to 3 minutes, brushing them lightly with some of the leftover buffalo sauce each time, until the meat is cooked through, about 10-12 minutes total.

    Remove the cooked skewers to a plate, brush them generously with more of that Buffalo sauce and garnish with chopped green onions if desired; serve without delay.

    *Make sure you read your labels if on a Whole30. Choose a brand that’s free of sugar and other unapproved ingredients! 

    Calories: 170kcal, Protein: 19g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 109mg, Sodium: 1095mg, Potassium: 254mg, Vitamin A: 120IU, Vitamin C: 2.8mg, Calcium: 10mg, Iron: 0.8mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

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    Lemon Garlic Shrimp Skewers

    Take your shrimp to the next level with these quick and easy but oh so tasty Lemon Garlic Shrimp Skewers. They will be your grill’s best friend this summer! 

    You can’t really ever go wrong with shrimp skewers… I mean, the critters themselves are so tasty, you barely have to do anything to them in order to turn them into a feast! As far as I’m concerned, you could practically just grab them, skewer them and throw them on the grill without any other form of treatment whatsoever and they would be delicious.
    But, if you wanted to kick things up a notch without adding to much work to the equation, I’ve got just the solution for you.
    In fact, this recipe is so easy, you barely even need a recipe to make it… all you need are a few pounds of large raw shrimp, a little bit of evoo, the zest of a lemon, a few cloves of garlic and a handful of chopped parsley. Oh, and a few minutes of your time!
    Let me show you how it goes…  

    First, grab a non-reactive container, such as pyrex, ceramic, glass or plastic. In it, place 48 large raw shrimps — peeled and deveined — a few tablespoons of extra-virgin olive oil, a handful of chopped parsley, a couple of minced garlic cloves, the grated zest of a lemon as well as a light sprinkle of salt and pepper.
    Do go very easy on the salt… shrimp is already pretty salted as it is, and the lemon totally brings out that saltiness. So really, don’t overdo it! 
    Also, the choice of leaving the tail on or removing it is entirely up to you… I think it’s prettier with, but ultimately, the decision is yours! 

    Stir all the ingredients delicately to insure that all the shrimps are evenly coated; cover this with plastic film and place in the fridge to marinate for about an hour, or up to 4 hours.
    You’ll also want to place 8 wooden skewers to soak in cold water for at least 30 minutes prior to using.

    When ready to eat, preheat your outdoor grill to high and thread the shrimp onto the soaked wooden skewers.
    If you want to make them extra pretty, thread each shrimp facing opposite directions

    Now place the skewers on the hot grill and grill them for about 2 minutes per side, brushing them once or twice with some of the leftover marinade.

    And that’s it, you’re already done! All that’s left to do now if remove your skewers from the grill, garnish them with a little bit of chopped parsley and slices of lemon, if you feel like it, and then serve without delay.
    These shrimp skewers are wonderful served with a side of rice and a light green salad. Totally restaurant worthy! 

    Lemon Garlic Shrimp Skewers

    Take your shrimp to the next level with these quick and easy but oh so tasty Lemon Garlic Shrimp Skewers. They will be your grill’s best friend this summer!
    Servings: 8 skewers

    48 large wild caught shrimp, peeled and deveined (about 2lbs total)
    2-3 tbsp extra-virgin olive oil
    2-3 tbsp finely chopped fresh parsley
    3 garlic cloves, minced
    the grated zest of 1 lemon
    very light sprinkle of salt and pepper

    Place all the ingredients in a non-reactive container, stir delicately to insure that the shrimp is evenly coated; cover with plastic film and place in the fridge to marinate for about an hour, or up to 4 hours.

    Place 8 wooden skewers to soak in cold water for at least 30 minutes prior to using.

    When ready to eat, preheat your outdoor grill to high and thread the shrimp onto the soaked wooden skewers.

    Place the skewers on the hot grill and grill for about 2 minutes per side, brushing them once or twice with some of the leftover marinade.

    Remove from grill, garnish with chopped parsley and slices of lemon if desired, and serve without delay.

    Calories: 113kcal, Carbohydrates: 1g, Protein: 15g, Fat: 4g, Cholesterol: 142mg, Sodium: 642mg, Potassium: 137mg, Vitamin A: 285IU, Vitamin C: 1.7mg, Calcium: 65mg, Iron: 0.3mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

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    Zucchini Ribbon Skewers

    hese Zucchini Ribbon Skewers are so elegant and pretty to look at, even non zucchini lovers are going to be all over them!

    Seriously… how cute and sophisticated are those little zucchini skewers? Don’t you wanna just reach through your screen and grab one or two?
    These little guys, they’re just the perfect accompaniment to any grilled meat, or fish, or chicken. I think they would even be the perfect sideshow for your next corn party! In fact, they’re so darn cute and tasty, they might very well end up stealing the show! 
    I’ll give it to you, they are a tad tricky and delicate to put together — I mean, it would be so much easier to just slice your zukes super thick and throw them on the grill — but I think their good looks alone make them worth the extra effort. That and the fact that, when sliced this thinly, zucchini becomes so super tender and almost creamy…
    I think these guys are a guaranteed winner this grilling season! So why not go ahead and make a batch… or four? Cuz yeah… they’re gonna disappear fast, so you might want to at least double, if not triple that recipe…

    Before you do anything, preheat your outdoor grill to high.
    Then, slice the zucchinis lengthwise into very thin slices  — about 1/8-inch. In order to get this done, the use of a mandoline is very strongly recommended. In fact, I’d even go as far as to say that it’s almost mandatory, unless you have out-of-this-world knife skills!
    As you can see, I chose to leave the stalks on my zucchinis… they are perfectly edible, look super pretty, and will go completely unnoticed texture-wise when sliced this thin! 

    Now place the zucchini slices on a large baking sheet and drizzle with a little bit of olive oil, then sprinkle them generously with salt and pepper. Let the slices sit for about 5 minutes; this will make them more pliable.
    Don’t skip this step! If you were to try and skewer those zucchini slices without doing this first, they would only crack and break on you. They need to become super soft and pliable in order to bend into lovely, curvy ribbons. 

    Once the zucchini slices are nice and pliable, delicately thread them onto wooden skewers — 3 slices per skewer — alternating between colors if using yellow and green zucchinis.
    The contrast in colors makes the skewers that much prettier, me finds! But all green or all yellow would also work perfectly fine. Just be sure to select zucchinis of similar shapes and sizes, so your skewers look more even. Also, straighter zukes will be much easier to work with then curvy ones… 

    Technically, you could very well serve your Zucchini Skewers right away… grilling them is not absolutely mandatory, as zucchinis can just as well be eaten raw. But grilling them will definitely take them to the next level! Ultimately, though, the decision is yours…
    So what’s it gonna be: raw or grilled?

    If you’re gonna go all out and grill your skewers, place them on the hot grill and grill for 1 or 2 minutes, just long enough to soften the zukes and get nice grill marks on them, then very delicately flip the skewers with a pair of tongs and continue grilling for about a minute or so.

    All that’s left to do now is remove your finished skewers to a plate and garnish them with a little bit of chopped parsley and a few shavings of Parmesan cheese — if you are so inclined, of course — and then serve with your favorite grilled meat or fish… or whatever else you happen to be eating that day!

    Zucchini Ribbon Skewers

    These Zucchini Ribbon Skewers are so elegant and pretty to look at, even non zucchini lovers are going to be all over them!
    Servings: 8 skewers

    2 medium-large zucchinis, preferrably one yellow, one green
    3-4 tbsp extra-virgin olive oil
    Generous sprinkle of salt and pepper

    Optional garnish
    Chopped parsley
    Parmesan cheese shavings

    Preheat your outdoor grill to high.

    Slice the zucchinis lengthwise into very thin slices (about 1/8″); the use of a mandoline is very strongly recommended.

    Place the slices on a large baking sheet and drizzle with a little bit of olive oil, then sprinkle them generously with salt and pepper. Let the slices sit for about 5 minutes; this will make them more pliable.

    Delicately thread the slices onto wooden skewers – 3 slices per skewer – alternating between colors if using yellow and green zucchinis.

    Place the skewers on the hot grill and grill for 1-2 minutes, just enough to soften the zukes and get nice grill marks on them, then very delicately flip the skewers with a pair of tongs and continue grilling for another minute or so.

    Remove to a plate and garnish with chopped parsley and Parmesan cheese, if desired, before serving.

    Serving: 1skewer, Calories: 54kcal, Carbohydrates: 1g, Fat: 5g, Sodium: 4mg, Potassium: 127mg, Sugar: 1g, Vitamin A: 100IU, Vitamin C: 8.7mg, Calcium: 8mg, Iron: 0.2mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO