Quinoa Crusted Herb Chicken

IMG_7149_2We all know anything breaded can be detrimental to our waistline if consumed on a regular basis. Yet just because we know it is bad for us doesn’t lessen the craving.  So on our quest to find a healthy alternative, we created this little gem of an idea: quinoa crusted chicken.  Not only do you get the nutrients of our most prized superfood, but you get a crunchy exterior that also pleasantly keeps your chicken moist.  Hooray!  Guilt-free and satisfying.  Now that is something we like!

Here is a look into the process…

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This is our recipe… 


1 cup quinoa

3-4 chicken breasts

1/4 cup flour

1 egg

1/2 cup parsley, chopped




Place quinoa into pot of water (roughly 3 cups) and  let boil down until all water is evaporated and quinoa fluffs up, about 15 minutes. Chop parsley and combine with 1 cup flour. In separate bowl, beat one egg and set aside.

Once quinoa is cooked, about 15 minutes, mix together parsley-flour combination with cooled quinoa. In a glass baking dish, arrange the chicken breasts after they have been coated in the egg (dip front and back). Add dash of salt to chicken, if desired.   Sprinkle quinoa herb mixture over chicken breasts making sure to cover both top and bottom. Bake in oven at 375 degrees for 25 minutes or until chicken breasts are cooked through and quinoa is crispy.

Serve. Enjoy!

No-Fuss Homemade Chicken Soup

Nothing brings more comfort than the aroma of a well-made chicken soup. And with the winter weather tumbling into cities, now is the perfect time to break out the stockpot, throw in your favorite vegetable varietals and sit back, cozy up with some tea and a blanket, and relax knowing you can step away from this easy meal because it is doing all the work.  And with this next recipe, you will see that it really is that simple.

This soup is a great remedy for anything that ails you…a common cold, stress, or trying to loose a couple of pounds. I make this soup in the beginning of every week .  It is something my husband and I like to always have in the fridge ready to heat up.  You never know what your week will bring, but you can always rely on this to make you feel better. – Amy

And the recipe goes like this…


Serves 8


2 Chicken Breasts with bone and skin
2 large Carrots peeled and chopped
2 Celery Stalks chopped
one handful of Spinach Leaves
one handful of chopped fresh Parsley
one medium sized Leek chopped
one medium-large Daikon peeled and chopped
Put all ingredients in a large pot. Season with salt and pepper to your liking. FIll the pot with water so that everything is covered.
Bring to a boil and then simmer for 2 hours.
When chicken is cooked, remove from the pot and cut into bite size pieces and place back into the soup.