New Summer Recipes

Wow, it's been a while since I've posted anything food related, hasn't it?

I've been enjoying the flavors of summer and with that sometimes comes new recipes.

I thought I'd share, in case you're looking for some new ideas in the kitchen as well. 

First up, is not really a recipe but more like a method.

It's this Breakfast Banana Split.

This is my go-to breakfast when I want something quick and easy.

1. Slice banana lengthwise.
2. Top with your fav yogurt. I typically use So Delicious Dairy Free Coconut Yogurt.
3. Add mixed fresh berries.
4. Your fav granola.
5. Then drizzle with honey or melted nut butter for extra protein.
6. Sometimes, I even sprinkle with unsweetened shredded coconut flakes.

Talk about feeling like you're eating dessert for breakfast!

This just feels like a special treat. I love switching up the fruit depending on the season as well.

(Hello, nectarines!) 

I've even been known to dump the whole thing in a plastic cup, stick a spoon in it, and take it with me if I'm in a hurry to head out the door in the morning. Easy, pretty, and healthy to boot!

Next up, this Greek Lemon Chicken & Potatoes.  

There's something about summer that always makes me crave lemons and Greek inspired food.

Grace and I adapted this one from a recipe I found on Pinterest.

We thought this was super easy to make, delicious, and even better the next day.
Winner Winner, Chicken Dinner! 

Ingredients

• 8 skinless chicken thighs (you can use bone in with skin, too).
• 1 pound small potatoes halved (I found a bag with a medley of colors).
• 1/2 cup olive oil
• 1/3 cup lemon juice
• 1 teaspoon lemon zest
• 2 teaspoons kosher salt
• 1 teaspoon pepper
• 1 tablespoon minced garlic
• 2 teaspoons dried oregano
• 2 tablespoons chopped fresh cilantro or parsley
• lemon wedges for garnish
• cooking spray

Instructions

• Preheat the oven to 400 degrees F.
• Place the olive oil, lemon juice, lemon zest, salt, pepper, garlic and oregano in a large bowl. Whisk to combine.
• Add the chicken and potatoes to the bowl; toss to coat with the marinade.
• Coat a baking pan with cooking spray. Arrange the chicken and potatoes on the pan in a single layer.
• Bake for 30-40 minutes or until chicken is done and potatoes are tender, stirring halfway through the cooking time.
• Sprinkle with cilantro. Garnish with lemon wedges and serve.

I served this over some cauliflower rice with a side of sautéed zucchini. The leftovers the next day were even better. Wish we made more! I love cooking with chicken thighs. They are much more forgiving and flavorful than breasts. Next time, I think we'll add artichoke hearts and olives. Opa!  
Happy Weekend!