Turkey, Bacon & Avocado Wraps

Need a quick, simple, delicious and high protein meal?   This is what I had for dinner tonight.  It was pretty much fantastic.




Layer lettuce, low sodium turkey breast, turkey bacon and avocado.

Roll it up, shove it in yo’ mouth.






Stuffed Pepper Casserole

Simple, Healthy, Packed with Nutrient Rich Veggies.





3-4 green bell peppers, cut into chunks and softened slightly by placing in boiling water for 5 minutes

1lb. Lean Ground Beef, browned and drained

1 cup prepared Quinoa

1/2 can Corn

1 can Black Beans (drained and rinsed)

1 can green chilis

1 can diced tomatoes

Sliced mushrooms

1 jar of spaghetti sauce





Throw all ingredients together and bake in preheated 350 degree oven for 25-30 minutes.




Serve with cheese on top if you so wish.


This would be Clint’s.  Large pile o cheese.




Chocolate Peanut Butter Clif Bars

I love Clif Bars.   They are my absolute favorite source of fuel before long distance runs.  Considering how much those little babies cost, I took it upon myself to try and recreate them in my kitchen.

I used prunes as the binding ingredient in this Clif bar recipe. High in fiber and antioxidants.   I am also toying around with a different recipe using dates, but that will come later.


Chocolate PB Clif Bar

Step 1.

Spray an 8×8 pan with olive oil.


Step 2.

Place prunes in a food processor and grind until a thick paste forms


Step 3.

In a large bowl, mix prunes, krispies, oats, flaxseed, wheat germ, cinnamon, sea salt and cocoa.




Step 4.

Over medium heat, melt peanut butter and honey until smooth.  Remove from heat, add vanilla, pour over dry ingredients and mix well.  Quickly fold in mini chocolate chips.


Step 5.

Press into 8×8 pan, sprinkle with a few more mini chocolate chips and place in refrigerator to firm.




Step 6.

Mix together almond milk, peanut butter and powdered sugar until a glaze forms.   Drizzle over bars and return to refigerator to set.





Step 7.

Cut into bars and enjoy!








Chocolate PB Cliff Bars






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Mushroom Artichoke Chicken w/ Honey Mustard Red Wine Vinegar Glaze

Artichoke Mushroom Chicken


I’ve gotta be honest with you.

I could have omitted the chicken in this recipe and been just as satisfied.   Don’t get me wrong.  The chicken was great but the honey mustard and red wine vinegar glaze over the mushroom, artichoke combination was the winning combination.



Artichoke Mushroom Chicken


This recipe is easy to assemble and only takes an hour to cook.  No fuss recipe in my standards.




Step 1

  • Heat oven to 350 and prepare a large baking sheet with olive oil spray
  • Drain artichokes, halve mushrooms, slice onions and spread in one layer on pan




Step 2

  • Trim chicken breasts of any fat and skin
  • Slice tiny slits in top of chicken to allow glaze to seep in
  • Lay chicken breasts on top of mushroom and artichoke slices
  • Mix together honey, spicy mustard, garlic, olive oil, water, red wine vinegar, thyme, basil, tarragon, sea salt and pepper.
  • Using a pastry brush, evenly spread on top of chicken and mushroom/veggie mix.  Reserve a small amount of glaze.




Step 3

  • Place in oven for an hour
  • Baste chicken 2-3 times during the hour with remaining glaze.




Step 4

  • Once chicken is cooked throughout and top begins to crisp, remove from oven and allow to sit before serving.
  • Enjoy

Mushroom Artichoke Chicken


Mushroom Artichoke Chicken


Mushroom Artichoke Chicken





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Mushroom Artichoke Chicken with Spicy Honey Mustard and Balsamic Glaze