SUMMER RECIPES
Three of my favorite recipes right now. High protein, real ingredients, actually worth making more than once.
Good food does not have to be complicated. These three recipes check every box: high protein, anti-inflammatory ingredients, easy to prep, and actually enjoyable to eat. Make any one of them once and you will have it in your rotation.
Chipotle Chicken Sweet Potato Skins
This one is a full meal in itself. Sweet potatoes for complex carbs and fiber, chicken for protein, chickpeas for additional protein and satiety, and spinach sneaked in at the end. The chipotle peppers give it a serious kick without going overboard. Make a batch on Sunday and it reheats perfectly all week.
Chipotle Chicken Sweet Potato Skins
Ingredients
- 3 medium sweet potatoes
- 1 pound boneless skinless chicken breasts
- 1 can (14 oz) chickpeas, drained (optional)
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 to 3 chipotle chilies in adobo, chopped
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- Zest of 1 lime
- Salt and pepper
- 2 cups baby spinach, roughly chopped
- 1 cup shredded white cheddar cheese
- 1/4 cup fresh cilantro, chopped
Directions
- Preheat oven to 425°F. Prick sweet potatoes all over with a fork. Bake directly on the rack until tender, 50 to 60 minutes. Allow to cool
- Place chicken and chickpeas in a baking dish. Add olive oil, garlic, chipotles, spices, lime zest, salt, and pepper. Toss to coat. Bake 20 to 25 minutes until chicken is cooked through
- In the last 5 minutes, scatter spinach over the chicken and cook until wilted
- Shred the chicken using two forks, then toss with chickpeas, spinach, and any oil left in the dish
- Scrape most of the sweet potato flesh from the skins, leaving about 1/2 inch. Brush skins with olive oil and bake 5 minutes until crisping
- Stuff skins with the chicken mixture, top with shredded cheese, and bake 10 more minutes until melted
- Serve with fresh cilantro and Greek yogurt if desired
The chipotle heat level is easy to control. Start with 2 chilies if you are not sure, add a third if you want more kick. These also freeze well if you want to batch cook.
Crispy Parmesan Carrot Fries
A side dish that actually gets eaten. Carrots are naturally sweet, and when you roast them with parmesan and garlic they come out with crispy edges that scratch the same itch as regular fries. Avocado oil is important here, it handles the high heat without breaking down the way most vegetable oils do.
Crispy Parmesan Carrot Fries
Ingredients
- 1 lb large carrots, peeled and cut into fries
- 3 tablespoons avocado oil
- 1/3 cup grated parmesan cheese
- 4 cloves garlic, minced
- Salt and pepper to taste
- Optional: red pepper flakes
Directions
- Preheat oven to 400°F and line a large baking sheet with parchment paper
- Cut carrots into uniform fries so they cook evenly
- In a large bowl, toss carrot fries with all other ingredients until well coated
- Lay out in a single layer on the baking sheet, leaving space between each piece
- Bake 25 to 30 minutes until cooked to your liking
- Serve with a dip of your choice
Spacing matters here. If the carrots are too close together they steam instead of crisp. Give them room on the pan and you will get the edges you are looking for.
Summer Peach and Burrata Salad with Crispy Chickpeas
This one is the summer dish. Peaches and burrata sounds fancy but it comes together in about 15 minutes once your chickpeas are crispy. It works as a light lunch, a side at a cookout, or a starter. Gluten free, naturally anti-inflammatory, and genuinely impressive looking on a plate.
Peach and Burrata Salad with Crispy Chickpeas
Ingredients
- 1 can chickpeas, drained and rinsed
- Olive oil
- Salt and pepper
- 2 cups baby arugula
- 1 to 2 peaches, sliced
- 3 to 4 oz burrata cheese
- Balsamic glaze
- Honey
- Fresh lemon juice
- Optional: roughly chopped walnuts or almonds
Directions
- Preheat oven to 400°F. Drain and rinse chickpeas, then dry them thoroughly with a clean dish towel. Remove any loose skins
- Toss chickpeas in olive oil, salt, and pepper on a large baking pan. Roast 20 to 30 minutes until crispy. Set aside to cool
- Lay out arugula on a serving plate. Scatter peach slices and add dollops of burrata
- Sprinkle with crispy chickpeas and optional nuts
- Drizzle with olive oil, balsamic glaze, and a little honey. Squeeze fresh lemon juice over everything
- Season with sea salt and serve immediately
Drying the chickpeas completely before roasting is the key step. Any moisture left on them will steam them instead of crisping them. Take the extra minute to get them really dry. You will have leftover crispy chickpeas, they are great as a snack on their own.
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