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So I have a recipe blog to post! Sorry for the double post today. I don’t do that too often. This just couldn’t wait!

I made a rather tasty sandwich for lunch. I have been having soup for lunch a lot lately. I was just kind of sick of it. But I don’t like to buy lunch meat because of the nitrates and sodium content. Sometimes I grill myself chicken breast but I just wasn’t feeling up to it. Jack also has been on a nap strike this week. So he was already up and whiny. He also barely slept a wink last night. He was up early as well. So with that being said and barely an hour long nap, I needed to think quick. I was also feeling particularly lazy and flat out exhausted.

Last week I made Cilantro Lime White Bean Hummus I found on Two Girls on the Go’s blog. I made zero changes. It is a perfectly tasty healthy recipe. I knew I had the ingredients to quick whip up another batch! So I did.

The recipe is:

1 (15 oz) can of cannellini beans, drained and rinsed

1 clove garlic, minced

1/4 cup fresh cilantro

1 tsp. lime zest

1 Tbsp lime juice

1/3 cup olive oil

Salt & pepper to taste

 Combine beans, cilantro, lime zest, lime juice and garlic in your food processor and blend until mixed. With the processor on, stream in olive oil until desired consistency is reached (about 3 to 4 minutes). Season with salt and pepper to taste and serve with pita chips or bread.

I ate it last week with some cholesterol and salt free tortilla chips. It is yummy with bread as well.

So for lunch I decided to make it a sandwich. I had no idea how it would be. I was just grasping at straws and hoping it turned out yummy.

Here is what I did:

Made the hummus! mmmm

Spread some on two pieces of whole grain all natural Italian bread.

Cut up some English cucumber, arranged it on one piece of bread.

Cut up a radish did the same

Added a few pieces of spinach

Cut up a couple slices of tomato and placed it on the bread too! (do you see where I am going here? 😉 haha)

And then I had a sandwich! It was delightful! I nearly inhaled it. I stopped myself after eating one half to take a photo of the other half.

I was literally chewing the last bite of the first half as I snapped it.

It was dairy free and tasty. I loved it. I am going to make it again. I tried serving it to Jack but we all know how he has been feeling about food he doesn’t recognize. He was missing out. I even offered it to him as a dip with some carrots. No thanks momma just carrots please. (He doesn’t ask that nice in real life, just in my head)

I love how simple and easy this is to whip up. If you need a tasty healthy lunch or snack this is your answer! Enjoy!!!

I am a liar! Yesterday I did a 25 minute ab workout. I said I was going to take off but I just couldn’t. Jack slept until nearly 11, I had a lot of time on my hands. I made sure to give my legs a rest though.Tonight is Barre class.

It is recipe time! Yeah buddy! I was thrilled with how last night’s dinner turned out. I forgot to take photos of it. DOH! I will be better with that, I promise. I have to get into the swing of doing it regularly.

This one takes a bit of advanced prep. But it is simple enough. Just have to marinate the chicken.

I adapted this from Shape’s recipe.I made a few changes. I love the taste of Saffron. My mouth waters just thinking about it. I have been meaning to try this recipe for a few months. I finally got down to business. I was not disappointed at all.

They called for butter, which I eliminated. I really avoid cooking with butter at all costs. I substitute with olive oil and it was still super yummy.

On their recipe they had chopped fresh basil at the end. I FORGOT ABOUT THAT!!! I had the basil on my counter and I was running around trying to get the table set, Jack’s sweet potato and rice cooled off, etc. It slipped my mind. So feel free to add it. I will the next time. If you haven’t noticed I tend to function in chaos! Ha! It works well for me. It is not a bad thing. I thrive this way. I have accepted this trait of mine and I openly embrace it!

But below is how I prepared and cooked this delicious meal.

Saffron Chicken Brochettes with Forbidden Rice

  • 1 pound boneless skinless chicken breast, cubed
  • 1 & 1/2 red onions thinly sliced. 1/2 red onion chopped into bigger pieces to go on skewers.
  • 5 tbsp olive oil
  • Zest and juice of 3 lemons and juice of one additional lemon
  • ¼ tsp crumbled saffron threads, dissolved in 1 tbsp of boiling water
  • Salt and freshly ground black pepper

Special equipment:

12 wooden or metal skewers. I used metal. I prefer metal ones.


  • Please set aside 2 TBSP of olive oil, the juice from one lemon, and 1/2 of a red onion for later, when grilling.
  • Put the chicken and onions in a large nonmetallic bowl. ( I used a pyrex bowl of mine) Whisk together the oil, lemon zest, the juice from 3 lemons and the saffron water. Season with pepper. Pour over the chicken and onions, mix gently, and cover. Refrigerate for at least 2 hours.
  • Meanwhile if you are using a rice cooker, prepare the desired amount of Forbidden Rice. This rice is delicious! It is chuck full of antioxidants, fiber, and other nutrients. I use the Lotus brand. It took my rice cooker about 1 & 1/2 hours to cook the rice on the brown rice setting. 1 cup of the uncooked rice. It was perfect and tasty. So just be aware to prepare your rice as needed.
  • Mix the olive oil and the remaining lemon juice together. Chop the bigger pieces of onion for the skewers. I did this because I LOVE grilled onions with my rice! MMM
  • Place the chicken and onions alternately on skewers. I didn’t keep a pretty pattern. Sometimes there were several pieces of chicken then an onion, etc. I just wanted to sneak some in there. Brush with the olive oil/lemon mixture and grill until cooked. I brushed them a few times after rotating the skewers. The recipe recommended the broiler but it is summer and yesterday was perfect weather. Not too hot not too cold. I was not cooking inside more than I had to. Grill worked great.
  • Serve chicken and onions over the rice and enjoy!

A little note about this Forbidden or Black rice. I loved it. I love whole grain anything. Jason is a big white enriched rice fan. I have refused to cook that for YEARS. He does not care for brown rice, but he tolerates it. I have tried a few other brown rice medleys but he saw them as just ok. THIS rice he really liked. I also mixed it in with Jack’s sweet potato. He is in that “if I don’t recognize it I won’t eat it” toddler stage. He did not even notice the difference and gobbled it up. If I can get him to eat this I will buy it as much as I need to.

We do not have gluten or wheat issues in this family but it is gluten and wheat free. Their site says it cooks in only 30 minutes. I am terrible at cooking rice on the stove top. I tried for years and never could get it just rice. I outsourced my issue and bought a rice cooker. Now my rice is fabulous! It takes longer but it is worth it for me.

Image from Lotus Food’s site