It’s that time of year, I know. That time where every crazy idea about weight loss and getting ripped invades every media outlet in our lives. Just this week, I’ve seen very disturbing ads. Disturbing on one hand because they are utter ridiculousness. Disturbing on the other hand because of people’s reactions to them… or should I say blind faith in them being their magic bullet for weight loss. Oh, yeah, without having to do anything except buy and use this magical new product.
It makes me sad because of all the bullshit out there and people peddling this type of bullshit should be ashamed of themselves.
Admit it – you just said, “Presto Pesto Panko Chicken” out loud, didn’t you? No? Well, say it because it’s kind of fun to say! And it is good to eat too! That presto panko crust goes on top of pesto which goes on top of chicken – this layering results in a wonderfully moist chicken with a crispy crust!
Mangia! And mangia you will as this is one big plate of food!
Why do we have such a fascination with pumpkin every autumn? Whatever the reason, pumpkin is a delicious and versatile addition to your meals and snacks. And I’m not just talking baked pumpkin deliciousness like pumpkin pie or pumpkin breads… I’m talking some new ways to add pumpkin to your plate with a Pumpkin Vinaigrette, a Pumpkin-Nilla Chai Smoothie, and Pumpkin Power Bites!
This spicy Mexican-inspired quinoa and beans bowl is a quick to prepare, heart-healthy, and nutrition-rich meal that can be made ahead for take-to-work lunches or mix up a big batch for a family dinner. You could even top it with an over-easy egg and make it a breakfast.
This Coco-Choco-Chia Pudding is one of three gluten-free, treats (snacks or desserts) we are showcasing at our next Make & Take Meal Prep Workshop but we love it so much we are sharing it with you here too. By the way, this recipe is also dairy-free and vegan! And yes, it can be all these things and still delicious!
HelloFresh categorizes this meal as a breakfast according to the recipe card. I think this would make a divine breakfast but it is just a little too much work for me to do while on my first cup of coffee. Don’t get me wrong, I love a hot breakfast. In fact, I have a hot breakfast pretty much every day! I can cook a veggie omelet with one eye closed and one hand on that coffee mug; but this recipe was just a bit too involved for that level of attention (or rather that lack of attention…).
Read on to see what I would change and what I loved about this recipe!
There is a need for education about food and nutrition and people seek out RD’s opinions; but this does not make our opinions valuable to anyone other than ourselves. Our opinions have no place in someone else’s dietary choices (except maybe our partners or children… and boy-hardy don’t they feel lucky to live with RDs #sarcasm). Let’s try to stop focusing on being right, stop talking so much, and start listening more. Let’s focus on helping people be real with their food choices instead of making them feel “bad” for not eating “right.” Let’s use our expertise to give people evidence-based information instead of our opinions.
I was so excited to make this meal! The pictures on the recipe card look amazing! This recipe was prepared on a work-night and did not take much time from start to finish. This recipe is definitely more cost effective from #HelloFresh than if you had purchased ingredients from the store! Final review: This meal is flavorful yet subtle and is made with familiar foods – I will be making this meal again!