TB12 Method Seasonal Salads – My Take

Meal prepping as always been a part of my weekend – particularly since I moved into Mike’s. Now that I’m in grad school about 10 hours a day and Mike’s at work sometimes longer, meal prep has become absolutely necessary for us to continue eating healthy and not order pizza every night of the week!

Meal prep fell away this summer, with me being home most of the day, but now that fall is in full swing we are back in action every Sunday evening! As a big Pats fan, Mike has also recently discovered Tom Brady’s new healthy lifestyle book, The TB12 Method. I’m not usually a fan of these fad lifestyle books, but I will say the recipes are pretty great.

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Disclaimer: we are not and in no way want to eat vegan! So I’ve been taking his recipes and adjusting them to reflect our very omnivorous, meat-eating lifestyle.

Here’s my version of the TB12 Seasonal Salad with Savory Vinaigrette. I chop all the veggies on Sunday, so that morning assembly only takes a few minutes.

Mustard Caper Vinaigrette:
Recipe will fit in one standard sized mason jar for refrigerator storage.
1/4 c mustard seed
1/4 c capers, including juice
1 c lemon juice
1/8 c walnut oil
1/4 c olive oil
Salt and pepper to taste

Blend until smooth.

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Salad
Adjust servings up or down based on desired size.
1 c salad greens (I like spinach and kale mix)
1/2 c baby carrots, cut in half the long way
1/2 c radishes
1/2 c rice
1 handful of mixed microgreens (pea sprouts, fennel sprouts, etc)
1 handful alfalfa sprouts
1/8 c pistachios
1/8 c mixed seeds (I use flax, chia, and sunflower)
1/2 avocado
1/8 c Mustard Caper Vinaigrette

Has anyone tried the TB12 Method yet? What do you think?

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Stay tuned for my blog post on The Importance of Meal Prepping, and weekly meal prep menu posts.

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Skillet Chicken with Bacon, Shallots & White Wine Sauce

Since moving back to Rhode Island and actually having open access to my own kitchen, I’ve made a concerted effort to try at least one new recipe a week. It’s been so much fun! Click here to check out some of the recipes I’ve tried. 

One of my goals has been to make chicken more interesting – we eat so much of it, it’s lean and healthy, and it gets very repetitive to eat so many times a week! We also love cooking with cast iron, so when I spotted this Skillet Chicken recipe from Pinch of Yum, little hearts appeared in my eyes.

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One of my favorite spices

This recipe was so easy to put together, with such little prep time. For someone who hates chopping vegetables and meals that require tons of prep (and for someone who does a lot of it!), that was a huge breath of fresh air.

 

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Of course, the bacon smell is the first thing that got me excited once I started cooking this chicken. Between that and the smell of the white wine and shallots, my house smelled amazing in a matter of 15 minutes.

The best part? Cooking this meal came with snacks. Bacon bites + pieces of bread dipped in the sauce while cooking + delicious white wine (the drinking kind) = my heaven! This will definitely be a go to recipe for me going forward. It’s so easy, so yummy, and there’s enough for lunch leftovers the next day.

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The finished product, before serving.

Skillet Chicken Recipe
The recipe is supposed to serve 8 — I would say it serves 4-5 heartily. I served 3 with enough for lunch for 2 the next day. I’ve adjusted the recipe (as always!) with my edits
4 slices bacon
½ c flour
3 tsp herbes de provence
2.5-3 lb boneless chicken thighs
2 tblsp olive oil
4 shallots, thinly sliced
½ c dry white wine
1 c chicken stock

Heat a large cast iron skillet over medium heat and cook bacon 5-6 minutes. Remove from pan with tons and set aside, leaving the grease in the pan.

Mix the flour, salt, pepper, and herbes de provence. Dredge each chicken thigh in the flour mixture and transfer to cooking pan. Brown the chicken for 2-3 minutes on each side, but do not cook through. Remove from the pan and set aside.

Add olive oil and shallots to the pan. Saute for 5-10 minutes, until soft and fragrant. Slowly add the chicken stock, then the wine, and stir to remove all the browned bits from the bottom of the pan. Cook and reduce slightly, about 5-10 minutes.

Add the chicken and bacon back to the pan. Bake 40 minutes at 350 degrees, basting every 10 minutes or so. Remove when the chicken is fully cooked.Serve warm, over bread to soak up the remaining sauce. (I used Udi’s Gluten Free.)

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