It’s been a bit since I’ve been able to blog, and I’ll admit, the last 14 days have been a bit of a blur to me.  I spent the better part of the last 14 days traveling to 2 National Qualifiers, for Volleyball, in Philadelphia and Georgia.  I will admit, that at one point, my friend Marisa and I were truly confused as to what day of the week it was………phew, it’s GREAT to be home!!!!

So, today, while resting in front of the TV (a rare occasion around here, especially for me), a commercial popped up for a company called HELLO FRESH.  Hello fresh is a meal delivery service, where they provide you with the healthiest of ingredients, alongside a recipe to prepare it.  I was curious so I decided to find out what it was all about.  When I googled it, up popped a few of their recipes……….hey, they looked AMAZING!!!!  So, to give credit where credit is due, the following recipes came from their site, along with a few tweaks by me to make it applicable to my clients doing the customized nutritional programs I offer.  ENJOY!

 LEMONY CHICKEN AND QUINOA STEW

Ingredients

• 2 boneless, skinless chicken breasts
• 5 oz Quinoa
• 1 bunch fresh parsley
• 1 onion
• 1 zucchini
• 1 tomato
• 1 lemon
• 1 stock concentrate
• 1 tsp chili flakes
• 1 tbsp. extra virgin olive oil

Prep:

• Peel, halve, and finely chop the onion
• cut the zucchini into 1/2 inch pieces
• cut the lemon into wedges
• finely chop the parsley
• cut the tomato into 1/2 inch cubes
• cut the chicken into 1/2 inch cubes

Directions:

• Heat 1/2 tablespoon oil over medium heat in a pot
• Add the onions, and zucchini and season with salt and pepper
• Cook for about 5 minutes, until slightly softened
• Add the tomato and as many chili flakes as you dare
• cook for a few seconds before adding 4 cups of water, stock concentrate and quinoa
• season with salt and bring to a boil
• Once boiling, reduce heat to low and simmer for 15 minutes, or until quinoa is tender.
• taste and season with salt and pepper
• add the chicken and cook for about 7 minutes, until chicken is opaque and cooked through
• Serve in a bowl with a squeeze of lemon juice and a sprinkle of fresh parsley