Quick & Easy Recipes

A delicious dinner, salad and a dessert - with less than 30 minutes prep time for each? YES, please!

Eating healthy does not have to mean spending an hour in the kitchen every night. These three recipes are under 30 minutes, built around real ingredients, and actually taste good. Make one this week.

Jump to Pineapple Chicken Shrimp Salad No Bake Cookies

Pineapple Chicken with Coconut Rice

Under 30 Minutes High Protein Gluten Free

Chicken and Sauce

• 1.5 pounds boneless skinless chicken breasts, cut into bite size pieces
• 1/3 cup low sodium soy sauce
• 1/3 cup pineapple juice
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 1 shallot, chopped
• 4 cloves garlic, chopped
• 1 tablespoon grated ginger
• Pinch of red pepper flakes
• 2 tablespoons sesame oil or extra virgin olive oil
• 1/4 cup chopped cilantro

Pineapple Salsa

• 2 cups fresh pineapple chunks
• 1/2 small shallot, finely chopped
• 1 jalapeno, seeded and chopped
• Juice of 1 lime
• 2 tablespoons fresh thyme leaves
• 1 avocado, diced

Coconut Rice

• 1 can (14 oz) coconut milk
• 1/2 cup water
• 1 cup basmati rice
• Pinch of salt

Directions

1. In a glass jar, whisk together soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and red pepper flakes. Pour 1/3 of the sauce over the chicken and let sit 15 minutes or overnight in the fridge.
2. Make the salsa: combine all salsa ingredients in a bowl and set aside.
3. Start the coconut rice: combine coconut milk and water in a pot and bring to a low boil. Add rice and a pinch of salt, stir, cover, and cook on the lowest heat for 10 minutes. Turn off heat and let sit covered for another 15 to 20 minutes. Do not peek. Fluff with a fork before serving.
4. Heat oil in a large skillet over medium high heat. Add chicken and cook 5 minutes until cooked through. Reduce heat to medium and pour in remaining sauce. Cook until the sauce glazes the chicken and caramelizes, about 5 minutes. Remove from heat and stir in cilantro.
5. Serve chicken over coconut rice and spoon pineapple salsa over the top. Add diced avocado and a squeeze of lime.

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Honey Garlic Shrimp, Corn, and Avocado Bacon Salad

Under 30 Minutes High Protein Low Carb

Dressing

• 1/3 cup extra virgin olive oil
• 3 tablespoons honey
• 1 tablespoon grainy dijon mustard
• Juice of 1 lemon
• 2 tablespoons champagne vinegar
• 1/3 cup mixed herbs, chopped (rosemary and basil)
• 4 cloves garlic, chopped
• Kosher salt and black pepper to taste

Salad

• 1.5 pounds raw shrimp, peeled and deveined
• 6 slices thick bacon, chopped
• 4 to 6 cups baby romaine, chopped
• 3 ears grilled corn, kernels removed
• 1 cup cherry tomatoes, halved
• 1 to 2 avocados, sliced
• 1/2 cup crumbled feta cheese

Directions

1. Combine all dressing ingredients in a glass jar and whisk until smooth. Taste and adjust salt and pepper.
2. Toss shrimp with 1/3 of the dressing, making sure to scoop up plenty of the garlic. Let sit 10 minutes.
3. Heat a large skillet over medium high heat and cook bacon until crisp. Remove bacon from pan. Add shrimp and cook on both sides until seared, about 2 to 3 minutes per side. Remove from heat.
4. Combine greens, corn, and tomatoes in a salad bowl and toss with a little dressing. Add shrimp, bacon, and avocados. Spoon remaining dressing over the top. Finish with feta and freshly cracked pepper. Serve warm or cold.

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6 Ingredient No Bake Chocolate Chip Cookies

No Bake Gluten Free Option Clean Ingredients

Ingredients

• 1.5 cups roasted salted cashews
• 8 ounces pitted medjool dates (use moist plump ones)
• 3 tablespoons coconut oil
• 2 teaspoons vanilla extract
• 2 cups old fashioned oats
• 1 cup semi sweet or dark chocolate chips
• 4 ounces extra chocolate to melt and drizzle on top (optional)
• Flaky sea salt for finishing

Directions

1. Line a baking sheet with parchment paper.
2. In a food processor, combine cashews, dates, coconut oil, vanilla, and oats. Pulse until well combined with no large date chunks remaining. If the dough seems dry add an extra tablespoon of coconut oil and a splash of water.
3. Stir in chocolate chips.
4. Roll dough into 18 to 20 tablespoon size balls and place on the prepared baking sheet. Press down gently with your palm to flatten into rounds.
5. Transfer to the freezer for 10 to 15 minutes until firm.
6. Optional: melt 4 ounces of chocolate and drizzle over the cookies. Sprinkle with flaky sea salt. Eat immediately or let the chocolate harden and store in an airtight container in the fridge.

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