Breakfast, Lunch, Dinner + Dessert Recipes

I think everyone is aware by now I am a HUGE Half Baked Harvest fan. Her stuff is delicious and I am usually able to find recipes that are easy. She just released her “2022 Favorite Healthy Meals” and I wanted to share some of my favorite with you. I included a breakfast idea, dinner idea and a yummy salad idea you can use for lunch or dinner! Oh, and I cannot forget a dessert idea! What is life without dessert?! Let me know if you try any of them!

One Bowl Chocolate Chunk Chai Banana Muffins

Ingredients:

• 4 medium overly ripe bananas, mashed (about 1 1/4 cup mashed)

• 1/4 cup melted coconut oil

• 1/4 cup honey

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 1/2 cups whole wheat pastry flour, or all-purpose flour

• 1 1/2 teaspoons baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cardamom

• 1/4 teaspoon ground all-spice

• 1/2 teaspoon kosher salt

• 1 cup semi-sweet or dark chocolate chunks

Salted Honey Butter

• 4 tablespoons salted butter, at room temperature

• 2 tablespoons honey

• 1/2 teaspoon flaky sea salt

Directions:

1. Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners.

2. In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, ginger, cardamom, all-spice, and salt, mix until just combined. Fold in the chocolate chunks.

3. Divide the batter among the prepared muffin cups. Transfer to the oven and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

4. Meanwhile, make the honey butter. In a small bowl, combine the butter, honey, and salt.

5. Serve the muffins warm or at room temperature smeared with honey-butter.

Roasted Garlic Butter Chicken with Lemon Olive Dressing

Ingredients:

• 6 boneless chicken thighs and or breasts, skin on or off (choose similar sizes for even cooking)

• 1/3 cup + 2 tablespoons extra virgin olive oil

• 6 cloves garlic, 2 finely chopped + 4 whole cloves

• 1 cup fresh parsley, chopped

• 1/4 cup fresh oregano, chopped

• kosher salt and black pepper

• 2 lemons, 1 halved and 1 sliced

• 4 tablespoons salted butter, sliced into 6 pieces

• 1 cup fresh basil, chopped

• 1/2 cup green olives, roughly chopped

• 2 tablespoons apple cider vinegar or white wine vinegar

• 1 tablespoon fish sauce (optional)

• 1/2-1 teaspoon crushed red pepper flakes

• 4 ounces goat cheese broken into chunks

Directions:

1. Preheat the oven to 425 degrees F.

2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, 2 finely chopped garlic cloves, 1/4 cup chopped parsley, 2 tablespoons chopped oregano, and a large pinch each of salt and pepper. Toss well to evenly coat the chicken. Arrange the lemons and smashed garlic cloves around the chicken. Add 1 slice of butter to each piece of chicken. Transfer to the oven and roast for 35-45 minutes, cooking until the chicken is cooked through and the lemons are charred. Keep an eye on the lemon slices and garlic cloves to ensure they are not burning.

3. To make the dressing. Combine the remaining 1/3 cup olive oil, 3/4 cup parsley, 2 tablespoons oregano, the basil, olives, vinegar, and fish sauce, if using.

4. Remove the charred lemon slices and garlic cloves from the baking sheet. Finely chop the lemon slices...rind and all, discarding any of the seeds. Add half of the chopped lemon to the dressing. Finely chop/mash the garlic into a paste, stir the garlic into the dressing. Season with crushed red pepper and salt. Taste adding more of the lemon as desired.

5. Serve each piece of chicken with goat cheese and the dressing spooned over top.

Notes

Chicken: you can use thighs or breast, bone in or out. Just be sure to adjust the cooking time accordingly. Bone in chicken will need 10-15 minutes additional cooking time, depending on the size of the chicken.

Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

Ingredients:

Greek Chicken

• 1 pound boneless skinless chicken breasts, cut into bite size chunks

• 4 tablespoons extra virgin olive oil

• 1 tablespoon balsamic vinegar

• 1 teaspoon smoked paprika

• 1 tablespoon chopped fresh oregano (or 2 teaspoons dried oregano)

• 1 small shallot, chopped

• 2 cloves garlic, minced or grated

• zest and juice of 1 lemon

• red pepper flakes, kosher salt and black pepper

• 1 cup finely torn ciabatta bread

Salad

• 6 cups shredded romaine lettuce

• 1 (14 ounce) can chickpeas, drained

• 1 cup cherry tomatoes, halved

• 2 Persian cucumbers, chopped

• feta cheese, fresh herbs, mixed olives, and diced avocado, for serving

Tahini Vinaigrette

• 1/4 cup extra virgin olive oil

• 2 juice of 2 lemons (about 1/3 cup lemon juice)

• 2 tablespoons red wine or balsamic vinegar

• 2 tablespoons tahini

• 1 tablespoon dijon mustard

• 2 teaspoons honey

• Kosher salt and black pepper

Directions

1. In a bowl, combine the chicken, 2 tablespoons olive oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper flakes, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge.

2. Meanwhile, make the croutons. Heat the olive oil in a small skillet over medium heat. When the oil shimmers, add the bread and a pinch of red pepper flakes. Cook, stirring occasionally until golden and toasted all over, about 5 minutes. Remove from the heat and season with salt. Slide bread crumbs onto a plate. Wipe the skillet clean.

3. Make the salad. Combine all ingredients in a large salad bowl, gently tossing to combine.

4. To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper. Thin the vinaigrette as needed with 2-3 tablespoons water.

5. Heat the same skillet use for the croutons over medium high heat. Add the chicken in a single layer and cook, stirring once or twice, until the chicken is cooked through, about 5-10 minutes.

6. To the salad, add the chicken, croutons, and drizzle with the vinaigrette. Gently toss to combine. Once the salad has been tossed, serve immediately.

Notes

To Grill the Chicken: Set your grill, grill pan or skillet to medium-high heat. Take skewers and thread the chicken pieces on. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.

Peanut Butter Cookies

Ingredients

• 4 tablespoons salted butter, at room temperature

• 1/2 cup creamy peanut butter

• 1/4 cup real maple syrup

• 2 teaspoons vanilla extract

• 1 cup whole wheat pastry flour

• 1/4 teaspoon baking powder

• 3.2 ounces dark chocolate, melted

• flaky sea salt (optional)

Filling Ingredients

• 1/2 cup creamy peanut butter

• 3 tablespoons salted butter, at room temperature

• 2-3 tablespoons real maple syrup

Directions

1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

2. In a large bowl, cream together the butter, peanut butter, maple syrup, and vanilla until smooth. Add the flour and baking powder, beat until combined and the dough begins to form a ball. If the dough is crumbly, add 2-3 teaspoons water. If the dough feels moist, add 1-2 tablespoons flour.

3. Roll the dough into tablespoon size balls. Cut each ball in half, press the 2 balls together, and place them on the prepared baking sheet. Gently flatten each cookie. Using a fork, create a crosshatch pattern (see above photos). Transfer to the oven and bake for 9-10 minutes.

4. To make the filling, beat together the peanut butter, butter, and maple syrup until combined. Spread an even layer on one cookie and sandwich another on top.

5. To make dipping easier, freeze the cookies for 10 minutes. Then drizzle or dip the cookies into chocolate. Sprinkle with salt if desired. Eat...or let the chocolate harden and store in an airtight container for up to 5 days. Enjoy!