My husband built me a little herb garden for our deck this spring and let me tell you it is on of my favorite things he has made. I had so much fun filling it with rosemary, thyme, parsley, basil, mint and more. I feel like almost every day I am subconsciously willing them to grow, get bigger and spread their beautiful, fragrant selves. I absolutely love being able to pick my own herbs and throw them into anything I can from smoothies to lettuce salads and more. That brings me to the lemon herb chicken recipe I have for you. It is one of those very simple humble recipes but one that is so bright and fresh and pairs with many different sides. Tonight I made it with parmesan sweet potato wedges and a nice fresh garden salad. Oh, and we ate it out on our deck which is one of the many things I love about summer. Also I have to say this recipe is so fast and easy and is a good one to do if you have dinner guest coming over.

LEMON HERB CHICKEN

4 bone-in chicken thighs (skin-on)

2 1/2 tablespoons butter

2 cloves garlic, minced

1 teaspoon fresh oregano, finely chopped

1 teaspoon fresh sage, finely chopped

1 tablespoon dijon mustard

1 teaspoon honey

1 teaspoon salt

1 teaspoon course ground black pepper

4 slices of lemon, peeled

3 sprigs thyme 

Melt butter and garlic together. After melted mix in oregano, sage, dijon mustard and honey. Cut off any unwanted skin from the chicken. Season both sides and under the skin with salt and pepper. Brush both sides with herb butter making sure you put some under the skin as well. Place lemon slices in skillet. Top each lemon slice with a piece of chicken. Place thyme sprigs on top of chicken. Bake at 400 degrees for 40-45 minutes. The last five minutes move rack to the very top to get the chicken skin nice and crispy. If it is still not crispy enough for you just broil it for a minute or two.

(2 servings)

Need a wonderful afternoon snack that is full of nutrients and sure to hold you over until dinner? Or something to add to your husbands lunch? Because we all know any ideas that anybody has for husbands lunch is always a good thing right! 

These hummus recipes are full of lemon, garlic, olive oil and more. It's hard to go wrong with those ingredients. 

BASIC HUMMUS

2 cups garbanzo beans, rinsed and drained

2 tablespoons water

2 garlic cloves, roughly chopped

juice of 1 lemon

1 1/2 teaspoon cumin

1 teaspoon salt

pinch of pepper

2 tablespoons sesame seeds, toasted

1/4 cup plus 1 tablespoon extra virgin olive oil

Add first eight ingredients to a high powered blender. (I use a vitamix) To toast the sesame seeds, add to a small skillet turned on medium high heat. Toast for a few minutes until nice and golden brown. They burn very easily so keep stirring the seeds as they are toasting. Blend until some what smooth using your plunger as you are blending. Slowly add in the olive oil and continue blending and plunging until it is a nice smooth consistency. 

SUN-DRIED TOMATO HUMMUS

1 1/2 cup garbanzo beans, rinsed and drained

1 1/2 tablespoon water

juice of 1/2 of lemon

3/4 teaspoon salt

pinch of pepper

1 1/2 tablespoons sesame seeds, toasted

2 sun-dried tomato halves

1/4 cup extra virgin olive oil

Add first seven ingredients to a high powered blender. (I use a vitamix) To toast the sesame seeds, add to a small skillet turned on medium high heat. Toast for a few minutes until nice and golden brown. They burn very easily so keep stirring the seeds as they are toasting. Blend until somewhat smooth using your plunger as you are blending. Slowly add in the olive oil and continue blending and plunging until it is a nice smooth consistency. 

*I use the sun-dried tomatoes that aren't packaged in oil but those would work just fine too.

BASIL PESTO HUMMUS

1 1/2 cup garbanzo beans, rinsed and drained

1 1/2 tablespoons water

juice of 1/2 lemon

3/4 teaspoon salt

pinch of pepper

1 1/2 teaspoon sesame seeds, toasted

1 tablespoon basil pesto

1/4 cup extra virgin olive oil

Add first seven ingredients to a high powered blender. (I use a vitamix) To toast the sesame seeds, add to a small skillet turned on high heat. Toast for a few minutes until nice and golden brown. They burn very easily so keep stirring the seeds as they are toasting. Blend until somewhat smooth using your plunger as you are blending. Slowly add in the olive oil and continue blending and plunging until it is a nice smooth consistency.  

       There is just something so magical about Saturday mornings. I know i have mentioned my love for them before but since having our precious baby boy I love them oh so much more! Baby waking up, bringing him to bed with us and covering him in kisses as he smiles and coos have got to be one of the best things in the world. But oh wait this post is not about my baby. Sorry I just get carried away all the time with talking about him.(: These Egg and Gouda Cheese Puffs are a wonderful addition to your beautiful Saturday mornings. They are so light and fluffy but yet hardy and filling and will keep you satisfied for a good part of your day. How could I forgot to mention they are oh so cheesy as well! Also who doesn't love some Gingerbread Biscotti from http://skiesofparchment.com/?s=gingerbread+biscotti and Pour Over coffee. Now you've got yourself the perfect combination!

Individual Egg and Smoked Gouda Cheese Puffs

1 sheet Puff Pastry

8 eggs, divided

3 tablespoons half n half

pinch of pepper

1/4 teaspoon salt

1/2 teaspoon baking powder

1 cup smoked gouda cheese, shredded

4 slices bacon (cut into one inch pieces and fry)

Put your sheet of puff pastry on the counter and roll out a little flatter and larger. Cut into 4 squares. Grease ramekins lightly and place one square into each. Stretch the corners out over the edge a little. Whisk one egg with one teaspoon of water and brush onto the edge and corners of your pastry. Set aside and whisk seven eggs very well by hand. Add half and half and whisk some more. Whisk in salt, pepper and baking powder. Lastly mix in shredded cheese. Divide the filling into the four ramekins. Sprinkle the bacon over each one using all that you have. 

Place ramekins on cookie sheet. Bake at 375 degrees for 20 mins. After 20 minutes cover loosely with one piece of foil and bake an addition 15-20 minutes. (yields 4 servings)

*I use the Pepperidge Farm Puff Pastry. You should be able to find it at your local grocery store.

Sweet potatoes are a staple in our house. There are just endless possibilities on things to make with them. Roasted, mashed, pancakes, pie, quiche and so much more. These rosemary roasted sweet potatoes and red beets are a perfect, rustic side for your meal. To me it's such a comfort food on a cold fall evening, but lets face it it's perfect all year round! With the left overs I like to have them for breakfast as a hash with two over light eggs on top. It gives you a hearty but healthy start to your day that is sure to keep you satisfied until lunch. Also my husband gives his stamp of approval and we all know when our husbands give that it's a big deal.

Rosemary Roasted Sweet Potatoes and Red Beets

6 cups 1/2 inch cubed, unpeeled sweet potatoes

2 cups 1/2 inch cubed, peeled red beets

2 tablespoons olive oil

1/2 teaspoons fresh, finely chopped rosemary

1/4 teaspoon black pepper

1 teaspoon salt

1/2 teaspoon garlic powder

Put sweet potatoes and red beets into a greased cookie sheet. Drizzle with olive oil and add remaining ingredients. Mix well. Bake at 400 degrees for 30-35 minutes. (Makes 5-6 servings)

Do you need something else to make with all those fresh garden vegetables you have on hand this summer? Try this healthy salad that is bursting with flavor and just screams summer. The crunchiness of the cucumber, juiciness of tomato, creaminess of feta cheese and the lovely flavor you get from the fresh oregano makes this the perfect combination. Also who doesn't love quinoa? Let's just talk about this wonderful grain like ingredient for a minute. Did you know it is actually a seed and not a grain? Quinoa is a plant-based protein and also a complete protein! It is gluten-free and wheat-free for those of you that are gluten and wheat intolerant. Also it is packed with iron, calcium, magnesium and other wonderful health benefits. I love substituting it for rice and serving it with fish, in my chipotle salad or sautéed with veggies and eggs. It is such a versatile ingredient so if you don't have this as a staple in your pantry, please run now to the grocery store and get some!

       I cannot say enough of good things about using fresh herbs. It makes everything so much better!

Greek Quinoa Salad

3 cups cooked quinoa

1 cup cucumbers, quartered

1/2 cup black olives, halved

1 cup tomatoes, diced

1/4 cup red onion, finely sliced

1/2 cup feta cheese, crumbled

1 teaspoon fresh oregano, finely chopped

1/4 cup extra-virgin olive oil

1 tablespoon balsamic vinegar

Juice of 1 lemon

Salt and pepper to taste

Toss everything in a medium bowl. Garnish with fresh oregano sprig and thinly sliced red onions.

(Yields 3 medium servings or 2 large servings)

*I can very easily down a large serving for lunch pregnant or not.(; 

   I was never really crazy over pancakes because of the heaviness and sweetness of them,  but the last year or so it seems like there has been a pancake craze. When you keep seeing beautiful photos of pancakes on Instagram and Pinterest you finally just have to give in right? I decided I might as well try making them healthier while I'm at it. Once I made some with protein powder and coconut flour, they were not what I wanted the texture of my pancake to be and didn't help my not-so-crazy-over pancakes palette. It pretty much disintegrated to nothing as soon as it hit my tongue. So a long time later, I give pancakes a try again.
       I have had pancakes way too many times to admit in the last week due to trying to get the perfect texture and fluffiness, and honestly baby and I loved them every time! Oh, and husband put his stamp of approval on them as well!  I will admit I have now joined the pancake craze. I would have liked to keep it down to only two different gluten-free flours to keep it simple, but those flours just do different things than white or wheat flour. One thing I have to confess, the pancakes themselves are dairy-free but obviously not the large dollop of whipped cream on top. Sorry, my indulgent side came out! With all these fresh local strawberries we have right now you just have to have whipped cream sometimes! Now, go make yourself a cup of coffee and whipped these babies up! Don't forget to drizzle some warm maple syrup over the pancakes. It makes them divine!

Gluten/Dairy-Free Pancakes

1/2 cup coconut flour

1/2 cup brown rice flour

2/3 cup gluten-free oat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons organic coconut sugar

pinch of salt

2 eggs

2 cups almond milk

1 teaspoon vanilla

Mix the first seven ingredients in a small bowl. Next, whisk the eggs, vanilla and almond milk in separate bowl.  Add the wet ingredients to the dry ingredients and mix just until combined. Heat small skillet to medium heat. I like to use a regular size cookie scoop to scoop the batter into the skillet, that way they come out the same size every time.  If you want specific I do three scoops per pancake. Cook on either side for a few minutes. Top with maple syrup, fresh strawberries and whipped cream if desired. (Yields 7 pancakes)

What do you do with lettuce, radishes and spring onions your mother-in-law gives you from her garden plus asparagus your sister-in-law gives you from hers(yes I am very blessed with the best in-laws)? Well of course you make a nice giant salad out of all that fresh goodness! Add on there some cashew crusted chicken and a nice light balsamic vinaigrette and you've got yourself a winner! One more thing that makes this even better is eating it on your back porch with your love. Oh the joys of spring! Can we just have this weather and fresh produce year round please? 

Roasted Asparagus 
10 stalks asparagus
1 1/2 teaspoon olive oil
1/4 teaspoon salt
dash of pepper
1/4 teaspoon dried oregano
1 garlic clove, finely chopped

Preheat oven to 400 degrees. Place asparagus on small sheet tray. Drizzle with olive oil then sprinkle asparagus with remaining ingredients. Bake at 400 degrees for 10-15 minutes. When ready to assemble salad cut asparagus onto 1 inch pieces.

Cashew Crusted Chicken
1 whole chicken breast
3/4 cup crushed unsalted cashews
2 tablespoons sesame seeds
1/2 cup parmesan cheese
1 dash cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dijon mustard
4 tablespoons butter, melted
1 tablespoon honey

Cut each half of chicken breast in half to make 4 thin pieces of chicken. Crush the cashews into flour like consistency(I like using my coffee grinder). In a bowl mix crushed cashews, sesame seeds, parmesan cheese, cayenne pepper, oregano, salt and pepper. In another bowl mix melted butter, dijon mustard and honey. 
Dip each piece of chicken in butter mixture and then coat with the cashew mixture. Place on a small baking sheet. If you have any butter mixture left just drizzle over chicken. 
Bake at 400 degrees for 17-20 minutes. 

Balsamic Vinaigrette
2/3 cup extra-virgin or light olive oil
1/3 cup balsamic vinegar
2 tablespoons red wine vinegar
3 tablespoons honey
1/2 teaspoon dried oregano
1 tablespoon onion, finely chopped

Combine everything in a pint jar or dressing container and whisk. 

Fresh Garden Salad
Lettus
Radishes
2 hard boiled eggs
Feta cheese
Spring onions
Asparagus

To assemble salad mix your greens in a bowl with some of the vinaigrette. Place greens on plate and add feta cheese, sliced radishes, sliced hard bowled egg, asparagus pieces and sliced cashew crusted chicken. Top salad with sliced green onions

*You can substitute pecans or almonds for the cashews which is just as delicious.