OK, so I talk a lot about clean eating but what the eff does that mean anyways?
Welp, honestly, it means something different to everybody. But by and large, it means eating fresh, nutrient-dense foods with no, or as little chemicals, additives and preservatives as possible. Basically, it means a lot of fresh proteins, fruits and veggies.
But eating clean can be overwhelming for some people. It seems like there is a lot of work, prep and expense involved. But really, there isn’t. With a few simple tweaks and some planning, you can life hack your lifestyle to be clean, fit and healthy.
Watch below for 12 simple life hacks to eating clean.
OK, you guys. I don’t know about you but I am ALL about seafood.
Fun Fact: I was actually allergic to shellfish my whole childhood and it wasn’t until I was 21 that I actually started eating it. But don’t worry, I am making up for lost time.
This is a great recipe for a quick and easy Friday night dinner. Scallops always seem intimidating but this is super easy and sure to impress dinner guests. One note is to make sure to use Japanese soy sauce over Chinese soy sauce. Yes, there is a difference and yes, you should figure out.
1 clove finely minced garlic pinch salt pinch black pepper
Mix all the marinade ingredients and place the scallops in a bowl with the marinade for 20 minutes or shorter. While the scallops are marinating you can also soak 3 or 4 bamboo skewers in water or use metal ones. If you are using bamboo, don't skip this step. Otherwise, you will have a fire on your hands. Push the scallops onto the skewers and alternate with pieces of sweet bell peppers and/or red onions. Place the skewers onto the grill on medium heat and grill for only 2 to 3 minutes per side depending on the size of scallops that you are using.
Welp, it’s Friday. And usually I would be happy about that but this week has been another tough one. My kiddo has been sick for the third time in 5 weeks with some stomach issue and it’s literally driving me insane.
I know this sounds insensitive (and it probably is) and she is mostly fine but had these little puke sessions at night and so no one sleeps, she can’t go to daycare and I am stuck trying to get a full day’s worth of work done on half a night’s sleep while having to entertain a three-year-old. Yeah. Gouge my eyes out.
Plus, I am like super worried about this being a recurring issue and my anxiety is going through the roof but I am so busy trying to finish working that I haven’t worked out since the weekend which further infuriates my anxiety. Bleh. You see how this goes.
So, tonight my family is going to effing relax and there is nothing more that feels like Summer than BBQ. I have been wanting to incorporate a more steady blogging schedule so I am making Food Fridays a new series here every week. See, I know that the way to the audience’s heart is food and I am nothing if not shameless and cheap.
It is no secret that my two favourite food types are Mexican and Greek, so today I am sharing a new fave that I featured in my recent Spring Clean Eating Challenge; Greek Chicken Kebabs with Homemade Tzatziki.
What I love about this recipe is that it is ridiculously easy. It seems like it isn’t but it totally is. Plus, I got to try my hand at making my own tzatziki, which I have wanted to do for awhile and it was flipping glorious.
It does take a little time because you have to marinate the chicken and veggies as well as let the cucumbers sit in salt for the Tzatziki but trust me, it’s worth grabbing a glass of wine (white, obvi), putting on some tunes and putzing around the kitchen for this one. We usually make it a family affair and let Stella play in the backyard while Andrew tends to the BBQ and I prep inside.
Plus, tonight is going to be a deliciously warm Spring evening, so we might just eat outside (gasp!)
Hope you enjoy!
Greek Chicken Kebabs with Homemade Tzatziki
Restaurant-style chicken kebabs with delicious homemade tzatziki is easier than you think.
1 medium cucumber (about 8 oz), chopped into chunks
1 tsp salt
1 heaping cup plain Greek yogurt (1 heaping cup)
1 clove garlic, finely minced
1 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh dill (or 1 tsp dried)
Freshly ground black pepper
For the kebabs
Whisk together 1/4 cup olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme and season with salt and pepper to taste. Place chicken in a resealable bag or bowl with lid, pour olive oil mixture over chicken and press chicken into marinade. Seal and refrigerate 45 minutes to 2 hours.
If using wooden skewers soak them in water for 30 minutes. I used metal ones that came with our BBQ. Drizzle and toss veggies with 2 Tbsp of the olive oil and season lightly with salt. Preheat a grill over medium-high heat. Thread a red bell pepper, red onion, yellow pepper, 2 chicken pieces on to skewer and repeat until 1/2 inch remains on either end. Brush grill lightly with olive oil, place skewers on grill and grill until chicken registers 165 degrees in center, about 7 - 9 minutes, rotating once halfway through cooking. Garnish with parsley, serve warm with Tzatziki sauce.
For the Tzatziki
Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature. Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop fine (if there's excess liquid drain it off). Pour cucumbers into a mixing bowl and add Greek yogurt, garlic, lemon juice, olive oil, parsley, and dill and season with salt and pepper to taste. Whisk to combine. Store in refrigerator in an airtight container.
Do not marinate chicken overnight as the acidic ingredients can start to break down the chicken and then you just have a mess.
Do yourself a favour and make extra tzatziki and have it on your eggs in the morning 😉