Once upon a time I had this little ol’ blog and the only people who read it were mom and dad (thanks guys!) Ironically enough, it was during these first six months that I posted most of my recipes. Since then, I’ve started focusing more on the workout aspect of healthy living, and I leave the recipe development up to the pros like Erin, Arman, and Dannii.

So while I’m sure I’ll come up with new stuff here and there, I think it’s time to share some of the best things I’ve ever made, and hope you like them too. There’s something about spring that makes me want to start creating recipes again, and also start sharing healthy food ideas, not just fitness tips.

Chicken and Peppers with Goat Cheese

Ingredients

• 3 grilled chicken breasts (precooked)
• 16 oz bag of quinoa (or brown rice)
• 4 assorted bell peppers (we used yellow, orange, and green)
• 1 large yellow onion
• 1/2 of a 5oz. log of goat cheese–more or less depending on  your preference
• 2 15oz. cans TJ’s Organic Great Northern Beans (or any other kind of white bean)
• Cumin (start with 3 tbls. and add according to taste/preference)

Start by cooking the quinoa according to the instructions on the bag. Once it is cooked season it with a tablespoon of cumin and a generous pinch of salt and pepper. Set aside.

Once the quinoa is cooking, chop your peppers and onions.  You want these pieces to be bite-sized but not too small.

Sautee the chopped peppers and onions in olive oil until cooked, but still crispy.  Season with salt, pepper, and a tablespoon of the cumin.

Once the peppers and onions are cooked, add the chicken breasts (chopped). Finally, stir in the goat cheese! Mix only until the goat cheese is combined throughout.  Add your third tablespoon of cumin, along with a few pinches of salt and pepper.

Now that everything is combined, it’s important to keep tasting until the amount of cumin is just right.  It’s a very important flavor that really adds a lot to the dish, so make sure you use enough.  You can always add more, but you can never take some back!

Serve with the quinoa and a simple side salad.  I made one using my dijon mustard dressing and leafy greens.