On November 7, 2021 I’ll be running the New York City marathon. I’ve been training for months and oats have been one of my go-to whole grains to eat during training. Recipes like this pecan pumpkin granola are a convenient way for me to enjoy oats.

InstantPot Giveaway to Fight Food Insecurity

For the second year in a row I’ll be running the NYC marathon to fundraise for City Harvest, a nonprofit organization that’s fighting food insecurity. The mission of this organization is dear to me. City Harvest rescues food that would otherwise go to waste; they then repackage and deliver the food to those in need. 

I’m also doing an InstantPot giveaway on Instagram to help this organization. If you donate $20 or more you will get a free e-cookbook with some of my favorite  fall recipes. Please donate today if you can.

Oats for Energy

Marathon training requires a lot of energy. Our bodies convert carbohydrates in glucose to provide us with energy; oats are an excellent source of carbohydrates. Excess glucose is stored in our muscles as glycogen or is converted to fat if it is too much for our muscles to store. On those long-run days and on race day, it is important for your muscles to have a good amount of glycogen stored. 

Other Oat-Based Recipes

After you try this pecan pumpkin granola, you should check out some of my other favorite oat-based recipes:

• Easy Fruit Cake Overnight Oats
• Overnight Oats – Cheesecake, Carrot Cake & Chocolate Peanut
• Cranberry Orange Pecan Granola
• Chocolate Cherry Granola

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Pecan Pumpkin Granola

Course Breakfast

Cuisine American

Keyword whole grains

Prep Time 10 minutes

Cook Time 30 minutes

Servings 12

Calories 257kcal

Equipment

• Baking Sheet
• Parchment paper

Ingredients

• 3 Cups Rolled Oats
• 1 Cup Pecans
• 1/2 Cup Pumpkin Seeds
• 1 Tsp Vanilla
• 1 Tsp Ground Cinnamon
• 1/4 Tsp Kosher Salt
• 1/3 Cup Pumpkin Puree
• 1/3 Cup Coconut Oil
• 1/3 Cup Honey

Instructions

• Preheat the oven to 300F with rack on the middle level. Prepare a large baking sheet with parchment paper.
• In a small bowl, toss pecans in about half of honey; set aside.
• In a large bowl add oats and pumpkin seeds. In a separate bowl combine the remaining honey, coconut oil, vanilla, pumpkin puree, cinnamon and salt; mix well.
• Pour wet ingredients over oats and quinoa; mix well.
• Evenly spread granola on a baking sheet. Bake for 30-40 minutes. Stir halfway through. Add pecans during the last 10 minutes of baking.
• Remove from the oven. Let cool for 1 hour before storing in an airtight container.

Notes

Nutrition per 1/2 Cup Serving: 257 Calories, 16g Fat, 23g Carbohydrates, 3g Dietary Fiber, 9g Protein

The post Pecan Pumpkin Granola appeared first on My Body My Kitchen.

I recently noticed that in this meal prep gallery post from years ago I included breaded chicken in the meal, but I didn’t have a recipe for it…until now.  Sometimes this way of preparing chicken is called “oven fried” chicken.

This recipe is perfect for meal prep or a chicken midweek meal for you or your family. You can make it your own by using your favorite spices or different cuts of chicken.

In my recipe we used eggs as the base to adhere the breadcrumbs to chicken. As a substitute for the eggs, you can consider using buttermilk or a light coat of mayonnaise or Greek yogurt. You can also use non-dairy substitutes like ketchup, BBQ sauce or tomato sauce; however keep in mind with these substitutes, the flavor of the ketchup, BBQ sauce or tomato sauce will be noticeable in the final dish which may or may not be an issue for you depending on how you plan to serve the chicken.

Try this recipe and let me know what you think.

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Spicy Baked Breaded Chicken

This baked breaded chicken is perfect for meal prep or a chicken midweek meal for you or your family. You can make it your own by using your favorite spices or different cuts of chicken.

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 45 minutes

Marinating Time 30 minutes

Servings 8

Calories 257kcal

Equipment

• Baking Sheet
• Foil or Parchment Paper

Ingredients

• 2 1/2 Lbs Chicken Legs & Thighs bone in, skin removed
• 2 Cups Panko Breadcrumbs
• 1 Cup All-Purpose Flour
• 3 Eggs
• 1 to 2 Tsp Cayenne Pepper
• 1 Tsp Garlic Powder
• 1 Tbsp Poultry Seasoning
• Salt & Black Pepper to taste

Instructions

• Season chicken with the poultry seasoning, half of the cayenne pepper, salt and black. Let chicken marinate at least 30 minutes.
• Preheat the oven to 400 F.
• Combine the remaining spices and breadcrumbs together in a bowl. In another bowl, combine the eggs and BBQ sauce (optional); beat lightly.
• Coat chicken in flour; shake off excess. Dip the pieces of chicken in the egg mixture and dredge in seasoned breadcrumbs. Place chicken into a baking sheet lined with parchment paper or lightly greased foil.
• Bake at 400 F for 45 minutes. Enjoy warm with your favorite sides.

Notes

Nutrition Info: 257 Cals, 10g Fat, 12g Carbs, 0g Fiber, 30g Protein

The post Easy Spicy Baked Breaded Chicken appeared first on My Body My Kitchen.

Here’s a simple but tasty twist for you to try the next time you make roasted cauliflower; throw in some cumin.

This recipe uses simple everyday ingredients including fresh garlic, cumin and cauliflower florets.  If you need help cutting a head of cauliflower into florets, check out this post.

This this recipe and let me know what you think.

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Roasted Cumin Cauliflower

A simple but tasty twist for you to try the next time you make roasted cauliflower; throw in some cumin.

Course Side Dish

Prep Time 10 minutes

Cook Time 40 minutes

Servings 6

Calories 133kcal

Ingredients

• 2 Medium Heads of Cauliflower cut into florets
• 1 1/2 Tbsp Ground Cumin
• 4 Cloves Garlic minced
• 1/4 Cup Olive Oil
• 1 Tsp Red Pepper Flakes
• Salt & Black Pepper to taste

Instructions

• Preheat the oven to 400 F. Line a baking sheet with parchment paper or foil; if using foil, lightly grease with oil.
• In a bowl, toss cauliflower with the remaining ingredients.
• Spread cauliflower in a lined baking sheet. Bake for 30 to 45 minutes; turn after 15 minutes.
• Remove from the oven and enjoy.

Notes

Nutrition Info: 133 Cals, 10g Fat, 11g Carbs, 4g Fiber, 4g Protein

The post Easy Roasted Cumin Cauliflower appeared first on My Body My Kitchen.

Many recipes like this vegetable curry call for cauliflower florets. Here’s how you turn a head of cauliflower into cute little florets that you use in so many recipes including my upcoming roast cumin cauliflower dish.

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Cauliflower Florets

Ingredients

• 1 Head Cauliflower

Instructions

• Cut the cauliflower into quarters
• For each quarter, run your knife between the stem and where the floret attaches. Chop, slice or grate the stem if desired.
• Wash your florets and proceed with your desired recipe.

The post How to Make Cauliflower Florets appeared first on My Body My Kitchen.

Would you make this meal? What would you change? This was the meal I put together with the coconut grits, curried chicken and garlic swiss chard. You will thoroughly enjoy every single bite of this meal. 

Check out the list below for links to the recipes and nutrition information per serving.

Garlic Swiss Chard: 73 Cals, 5g Fat, 7g Carbs, 3g Fiber, 3g Protein
Curried Chicken: 219 Cals, 10g Fat, 4g Carbs, 1g Dietary Fiber, 28g Protein
Coconut Grits: 288 Cals, 15g Fat, 34g Carbs, 1g Dietary Fiber, 4g Protein
Meal Total: 580 Cals, 30g Fat, 45g Carbs, 8g Fiber, 35g Protain

The post Meal Prep – Grits, Curried Chicken & Swiss Chard appeared first on My Body My Kitchen.

I hope you love curry! This recipe is more in the style of Indo-Caribbean curry and is just one of the ways I like to make curried chicken. 

One of the key steps in making this curried chicken is “burning” the garlic and blooming the spices in oil which creates a richer flavor in the curry. The aromatic mixture of spices and oil is also called “chhonk”.

In this recipe, I used a green seasoning to marinate the chicken. Green seasoning is a common Caribbean marinade that you can make yourself; check out my recipe for green seasoning. You can also find in the Caribbean/International at your supermarket. If you do not have green seasoning, you can use poultry seasoning or a blend of dried herbs including thyme, cilantro, parsley, onion and garlic.

This recipe is perfect for meal prep and goes great with rice. I enjoyed mine with coconut grits and swiss chard.

Check out some of my other curry recipes including salmon curry, curried lentils and vegetable curry.

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Trinidadian Curried Chicken

There's so much flavor in this Indo-Trinidadian curried chicken dish. Enjoy it with your favorite sides including rice or vegetables.

Course Main Course

Cuisine caribbean, Indian

Keyword caribbean, chicken, curry, easy, meal prep, spicy, trini, trinidadian

Prep Time 10 minutes

Cook Time 40 minutes

Marinating Time 30 minutes

Servings 8

Calories 219kcal

Ingredients

• 2 1/2 Lbs Chicken Leg & Thighs skinless & bone-in
• 1 Yellow Onion chopped
• 4 Whole Cloves Garlic
• 3 Tbsp Curry Powder
• 1 Tbsp Garam Masala
• 2 Tbsp Green Seasoning
• Salt & Black Pepper to Taste
• 2 Tbsp Vegetable Oil
• 1/2 – 1 Cup Water

Instructions

• Cut chicken into small pieces and season with green seasoning, salt and black pepper. Marinate for at least 30 minutes.
• In a saucepan, heat oil in over medium heat. Add cloves of garlic and cook until fragrant and medium brown. Add curry powder and garam masala. Cook for about 1 minute until spices become fragrant and darken slightly; stir frequently.
• Stir in marinated chicken and chopped onions. Add water and stir. Bring to a simmer and cover. Cook for about 20 – 30 minutes until chicken is tender and cooked through; stir occasionally. Add more water if you want more sauce. Season with salt to taste.
• Serve warm with your favorite sides like rice or coconut grits.

Notes

Nutrition Info: 219 Cals, 10g Fat, 4g Carbs, 1g Dietary Fiber, 28g Protein

The post Easy Trinidadian Curried Chicken appeared first on My Body My Kitchen.

Green seasoning is a popular ingredient used in many Caribbean stews, curries and roasted meat dishes. It consists of a variety of herbs including culantro (chadon beni), thyme, green onions, garlic and Cuban oregano (Mexican mint).

For this green seasoning recipe, I made use of the herbs available at my local supermarket.  

Check out my Trinidadian pelau where I use green seasoning.

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Caribbean Green Seasoning

Green seasoning is a popular ingredient used in many Caribbean stews, curries and roasted meat dishes. It consists of a variety of herbs

Course condiment

Cuisine caribbean

Keyword caribbean, jamaican, marinade, trinidadian

Prep Time 10 minutes

Equipment

• food processor

Ingredients

• 1 Yellow Onion quartered
• 1 Cup Thyme
• 1 Head Garlic
• 1 to 2 Lemons juiced
• 1 Bunch Parsley
• 6 Stalks Green Onions coarsely chopped
• 10-15 Leaves Culantro
• 1/2 Scotch Bonnet Pepper optional

Instructions

• Combine ingredients in a food processor or blender. Blend until smooth. Depending on the size of your food processor/blender you may have to work in batches.

The post Easy Caribbean Green Seasoning appeared first on My Body My Kitchen.

Here’s how you make an easy, garlicky swiss chard side dish. I’m a huge fan of it’s beaty flavor and it’s super easy to prepare.

If you want learn more about the color and nutrients of this leafy vegetable, check out this post about what makes fruits and vegetables red.

Check out this recipe and let me know what you think.

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Easy Sautéed Garlic Swiss Chard

Here's how you make an easy, garlicky swiss chard side dish. I'm a huge fan of its beaty flavor and it's super easy to prepare.

Course Side Dish

Keyword easy, low carb

Prep Time 10 minutes

Cook Time 10 minutes

Servings 6

Calories 73kcal

Ingredients

• 2 Lbs Swiss Chard
• 4 to Cloves Garlic minced
• 2 Tbsp Olive Oil
• Juice from 1/2 Lemon
• Salt to taste
• Black Pepper to taste
• Red Pepper Flakes to taste

Instructions

• Thoroughly wash swiss chard. Chop stems and leaves, keeping leaves and stems separate.
• In a large skillet, heat oil over medium heat; add garlic and saute for about 30 seconds until fragrant.
• Add chopped stems and cook for a few minutes. Add leaves and cook until leaves are wilted; stir occasionally. Season with salt, black pepper, red pepper flakes and lemon juice.

Notes

Nutrition Info: 73 Cals, 5g Fat, 7g Carbs, 3g Fiber, 3g Protein

The post Easy Sautéed Garlic Swiss Chard appeared first on My Body My Kitchen.