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25 June, 2017

6 Quick and Easy Healthy Recipes to Make in Under 30 Minutes

6 Quick and Easy Healthy Recipes to Make in Under 30 Minutes
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Quick and easy are the keys to creating today’s healthy recipes, especially if you’re busy. These 6 quick and easy gluten free recipes will help you create delicious, healthy meals, and in less than 30 minutes! Whether you need a gluten free breakfast on the go, an easy lunch recipe, or a quick weeknight dinner, let…
The post 6 Quick and Easy Healthy Recipes to Make in Under 30 Minutes appeared first on Cotter Crunch. …

19 June, 2017

Make-Ahead Feta and Spinach Breakfast Wraps

Make-Ahead Feta and Spinach Breakfast Wraps
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Make-Ahead Feta and Spinach Wraps

This post is brought to you in partnership with Frigo® Cheese.

These cheesy spinach and feta breakfast wraps make life easy, whether you are serving them at a big potluck brunch or just for your family during the week.

Frigo’s tangy Feta Cheese and spinach are such a classic and irresistible combo – doubly so when paired with the soft scrambled eggs in this recipe. The wraps are so quick to assemble, though you can also make them up to two days in advance and reheat in the oven or microwave. What’s not to love?!

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19 June, 2017

Tahini Marinated Chicken Buddha Bowl

Tahini Marinated Chicken Buddha Bowl
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Tahini Marinated Chicken Buddha Bowl | Healthy, delicious, and easy to make... these buddha bowls are the perfect dinner or lunch! You'll love the tahini marinade that doubles as a sauce! | http://thechunkychef.com

This buddha bowl has it all… lean protein, whole grains, and nutritious veggies!  The cucumber and tomato salad compliments the tahini chicken perfectly! If you think eating healthy has to be boring and bland, you definitely need to try this buddha bowl.  Tahini marinated chicken thighs (can use breasts if you’d prefer), healthy tri-color quinoa,…

The post Tahini Marinated Chicken Buddha Bowl appeared first on The Chunky Chef.

17 June, 2017

Lemon Blueberry Scones

Lemon Blueberry Scones
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Lemon Blueberry Scones

I’ve made so many variations of these scones over the years that I can’t even remember which ones were first! The basic dough is extremely adaptable, and I love coming up with different fruit, spice, and glaze combinations depending on the season.

For this early summer version, I just folded fresh blueberries right into the dough, then topped the scones with a puckery-sweet lemon glaze.

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