It’s Grill Season

It’s grill season! In my opinion, I think everything tastes better on the grill and I love being able to cook outside in the beautiful weather!
This all-in-one dinner bowl is easy, flavorful, and veggie packed!
Today’s recipe is BBQ Ranch Grilled Chicken and Veggie Bowl:

BBQ Ranch Bowl.jpg

For the chicken and veggies:
2 boneless, skinless chicken breasts
1 (16 oz) bottle Hidden Valley® Honey BBQ Ranch® Dressing
1 zucchini, washed and sliced into 1/4” thick rounds
1 red bell pepper, washed, seeded and sliced
4 ears of grilled corn on the cob (or substitute 1 1/2 cups cooked corn) 
1 avocado, peeled, seeded and sliced
Fresh cilantro, for garnish, if desired

For the rice:
2 tablespoons vegetable oil
1/2 cup chopped onion
1 1/2 cups long grain white rice
1 teaspoon ground cumin
3 cups chicken broth
1 can black beans, washed and drained

For the rice:
-Add oil to a saucepan over medium heat. Add chopped onion and rice and saute, stirring frequently, for 3-5 minutes or until rice begins to get golden brown. Add cumin, chicken broth and black beans. Bring to a boil, reduce heat to low, cover and cook for 20 minutes. Remove from heat and allow to rest for 5 minutes. Remove lid and fluff gently with a fork.
-Set aside.

For the chicken and veggies.
-Meanwhile, place chicken in a shallow dish and baste with 1 heaping cup of Hidden Valley Honey BBQ Ranch Dressing. Refrigerate for at least 20 minutes. 
-To grill the zucchini and bell peppers you can use a grill basket and cook them over medium heat on the grill, or use a grill pan on the stove. You can also cook the ears of corn on the grill, or on the grill pan on the stove.  
-After the veggies are cooked, add the marinated chicken to the grill over medium heat. Cook for several minutes, flipping once, until cooked through. Remove to a plate to rest for 5 minutes before cutting.
-Spoon cooked rice into bowls. Top with chopped, cooked chicken, grilled zucchini, bell peppers, corn and sliced avocado. Drizzle Honey BBQ Ranch Sauce on top. Garnish with fresh cilantro, if desired.

Delicious Detox Salad

Who doesn’t love a detox salad that is bright and flavorful?

This salad is layered with baby kale, strawberries and watermelon, grapefruit, pomegranate arils, walnuts,  feta and its finished off with a sweet and creamy pomegranate Greek yogurt dressing. 

Today’s recipe is Pink Detox Salad:


1/2 cup plain fat-free Greek yogurt
1/4 cup pomegranate juice
2 Tbsp apple cider vinegar
1/2 tsp lemon zest
1 tsp Stevia (or substitute with 2 Tbsp honey)
1/8 tsp salt

1 pink grapefruit, peeled, segmented and seeded
1/2 tsp Stevia (optional)
6 cups baby kale (or substitute with a blend of spinach, baby kale and, chard)
1 lb strawberries, hulled and sliced
2 cups (1-inch-cubed) seedless watermelon
1/2 cup pomegranate arils
1/4 cup walnuts, coarsely chopped
1/2 cup crumbled reduced-fat feta cheese

For the dressing:
In a small mixing bowl stir together yogurt, pomegranate juice, vinegar, lemon zest, Stevia (or honey), and salt until well combined. Cover and chill until ready to serve.

For the salad:
Sprinkle grapefruit with Stevia and set aside. Divide kale among four salad bowls. Top each serving with strawberries, watermelon, grapefruit, pomegranate arils, walnuts, and feta cheese. Drizzle each salad with dressing.

Happy Spring!

Can you believe it’s Spring, already?  

This delicious salad is perfect to make in a large batch. It will hold in the fridge for about a week without the dressing. Or, if you like to prep your meals for the week, you can also store the salad in individual containers and pack your dressing on the side. 

Today’s recipe is:
Spring Shaved Brussels Sprout Salad with Lemon Poppy Seed Dressing



1 lb Brussels Sprouts, trimmed and shaved
1/2 cup dried cranberries
1/2 cup roasted, salted almonds
1/2 cup crumbled Goat Cheese 

Citrus Poppy Seed Dressing:
1/4 cup fresh lemon juice (about juice of 2 large lemons)
2 tablespoons honey
1/2 teaspoon Dijon mustard
2 1/2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1/16 teaspoon onion powder
Pinch salt
1 teaspoon poppy seeds


Salad: In a large bowl, combine the Brussels Sprouts, dried cranberries, almonds, and goat cheese.

Dressing: Combine the lemon juice, honey, Dijon mustard, oil, vinegar, onion powder, and salt in a blender. Mix until smooth. Add the poppy seeds and process just until combined. Place in a container and store in the refrigerator until ready to use.

When ready to serve, top salad with dressing and serve.

Tired of the Same Boring Sandwich?

Are you tired of eating the same boring sandwich or salad for lunch? If you answered “yes”, you’re in luck! These chicken avocado spring rolls are easy to make and a perfect lunch for anyone, even kids! 

Today’s recipe is Chicken Avocado Spring Rolls:



  • 12 rice paper wrappers
  • 1 cup arugula
  • 1 cucumber, julienned
  • 1 carrot, peeled and julienned
  • 8 ounces free range chicken or turkey breast, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 avocado, halved, seeded, peeled and thinly sliced

For the spicy peanut sauce:

  • 1/4 cup peanut butter
  • 1/4 cup water
  • 1 tablespoon hoisin
  • 1-2 teaspoons Sriracha


1. Working one at a time, wet rice paper for 10 seconds and transfer to a work surface. Place arugula in the center of each wrapper and top with cucumber, carrot, chicken/turkey, red onion and avocado. Bring the bottom edge of the wrap tightly over the filling, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper. Repeat with remaining wrappers and filling.

2. To make the dipping sauce, whisk together peanut butter, water, hoisin and Sriracha in a small bowl.

Enjoy 🙂