Tag Archives: Figs

Fig, Ricotta and Apple Stuffed Chicken Breasts [Gluten Free]

There are two problems with my neighborhood in San Francisco, aside from the absurdly high rent: tourists and the lack of a Whole Foods which means it’s a little more work for me to find naturally-raised, antibiotic free meat. The meat counter at my Safeway doesn’t carry organic, natural chicken breast but luckily, they do carry Foster Farms Simply Raised line in their refrigerator section. Even better, Foster Farms Simply Raised is locally grown in California. I was so excited to learn about the antibiotic-free line when Foster Farms asked me to check out their product.

chicken

Foster Farms is delivered fresh from local ranches in 48 hours or less. Some other chicken brands are across the country and could take up to a week to reach the West Coast. The other cool thing about Foster Farms is that they have been family run since their founding 76 years ago. Max and Verda Foster began raising turkeys off their bedroom in 1939 so they could keep a close eye on their flock. Today, all Foster Farms fresh chicken is American Humane Certified and their grandson, Ron Foster, runs the company.

foster-farms-stuffed-chicken-breasts - 2

A super easy, insanely delicious chicken breast preparation I often forget about is stuffed chicken breasts. When was the last time something was stuffed into something else and it wasn’t delicious? I don’t care how health-conscious I am and the fact that I will never, ever eat it again – Stuffed Crust Pizza is basically as good as it gets.

foster-farms-stuffed-chicken-breasts - 5
Back to stuffed chicken breasts – expect like five more stuffed chicken breast recipes, because while I was in the kitchen prepping these, I thought of a dozen more ideas of what things I could stuff into them. I’m not going to tell you all my ideas now, because I’m terrified someone will take them and do them better or worse yet, terribly.

foster-farms-stuffed-chicken-breasts - 6

Since you know eating seasonally (for the most part) and locally (almost more difficult to not do in California!) is important to me, I wanted to stuff my chicken neighbors with some goodies I knew came close from home. Figs are still in season, the ricotta was from house made from the market by my apartment and the pear was also California-grown.

foster-farms-stuffed-chicken-breasts - 3

Fig, Ricotta and Apple Stuffed Chicken Breasts [Gluten Free]
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Gluten Free
Serves: 4
Ingredients
  • 4 boneless skinless chicken breasts
  • ½ cup part skim ricotta cheese
  • ½ cup fresh figs, sliced
  • ½ cup chopped Bartlett pear
  • 2 tsp olive oil, divided
  • 2 tsp chopped shallots
  • 1 tsp dried thyme
  • salt + pepper
Instructions
  1. Preheat oven to 375F.
  2. Carefully cut a slit into each chicken breast that runs the length of the breast. Do not cut through the bottom.
  3. Rub 1 tsp of the olive oil on the chicken breasts and sprinkle with salt and pepper.
  4. In a small skillet, heat 1 tsp olive oil on medium high heat and add shallots. Cook until fragrant, about two minutes.
  5. Add pears and figs to shallots with the dried thyme and a sprinkle of salt and pepper. Continue cooking, stirring occasionally for 4-5 minutes or until pears are soft. Turn off heat and let cool slightly.
  6. Place ricotta cheese in a small bowl and add fig, pear and shallot mixture. Mix well.
  7. Carefully fill the slit of each chicken breast with the cheese mixture, distributing evenly. Tie the chicken breasts back together with oven-safe twine or use toothpicks if you are worried about the stuffing falling out.
  8. Bake for 30 minutes, or until an internal thermometer reads 165F.
  9. Cut twine from chicken (or remove toothpicks) and serve.

This post is sponsored by Foster Farms®, the opinions expressed are my own. Thanks for supporting the brands I love!

Chat with me:
Do you ever make stuffed chicken breasts? What are the best things to stuff them with? Do you eat locally as much as possible?

Blueberry and Fig Overnight Oatmeal

blueberry and fig overnight oats | almost getting it together

I am quickly turning into a one-trick pony: energy bite, overnight oatmeal, talk about Portland… okay, make that a three trick pony. Here is another recipe for breakfast – blueberry and fig overnight oatmeal.

blueberry and fig overnight oats | almost getting it together

Don’t you love waking up to an already-made breakfast?

Last year I discovered that I liked figs. No, make that I discovered that I loved figs. I had just finished a juice cleanse (Blue Print Cleanse, in case you were wondering) and was slowly reintroducing foods back into my diet. I think dried fruit was allowed day one or day two and I just so happened to be in Palm Springs on a photo shoot for work. For some reason there were bowls of dried fruit and I more or less ate probably a pound a day since I couldn’t have real sugar. How I didn’t have a sugar seizure, I’ll never know.

blueberry and fig overnight oats | almost getting it together

Figgin’ crazy.

Overnight oatmeal has been my go-to breakfast this summer. The worst part of my day is when I know I’m almost done with the jar. Overnight oats are insanely easy to make – I’ll make 3 or 4 days worth as a time – then just add toppings in the morning or the night before. They are really the only quick take-to-work breakfast I’ve found that actually keeps me full. As much as I love smoothies, I tend to be hungry pretty quickly after. My body just needs complex carbs like oatmeal in the morning. #runnerproblems, right?

blueberry and fig overnight oats | almost getting it together

Oats + Yogurt + Fruit = love.

blueberry and fig overnight oats | almost getting it together

This is a photo of blueberries. Does anyone read captions?

I actually ate this (and photographed it!) before my Saturday long run. Sometimes I get SO HUNGRY from the very get go, but I felt really good my entire run, so if you’re training for a fall race, maybe give this a shot for breakfast. Some people don’t eat before long runs (and I’m so jealous) but I seriously fuel up.

blueberry and fig overnight oats | almost getting it together

Blueberry and Fig Overnight Oatmeal

Blueberry and Fig Overnight Oatmeal
 
Prep time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 1
Ingredients
  • ½ cup rolled oats
  • ⅓ cup 0% fat Greek Yogurt
  • ¾ cup milk of choice
  • ¼ cup fresh blueberries
  • ½ scoop vanilla protein powder
  • 1 tbsp chia seeds
  • 2 figs, chopped
  • 1 tsp cinnamon
Instructions
  1. Mix protein powder into Greek Yogurt and set aside.
  2. Mix oats, chia seeds and cinnamon in a jar or airtight container.
  3. Add milk to oat mixture and mix well.
  4. Add Greek Yogurt to oat and milk mixture and mix well.
  5. Let sit overnight.
  6. In the morning, top with fresh blueberries and chopped figs.
Nutrition Information
Serving size: 1 Calories: 461 Fat: 7.9g Saturated fat: 1.0g Carbohydrates: 69.6g Sugar: 27.2g Sodium: 305mg Fiber: 14.3g Protein: 33.8g

Love figs and need more ideas on how to use them? Peep my energy bites recipes – I use them as a base!

 Loading InLinkz ...

By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.

Chat with me:
Do you think I’m turning into a one three trick pony? What things do you like reading about on Almost Getting it Together? Do you habitually eat the same breakfast every day?

Vanilla Fig Energy Bites

vanilla fig energy bites | almost getting it together

I’m actually snacking on one of these Vanilla Fig Energy Bites as I type out this post. I woke up way too early for a lazy Sunday due to complete panic over the lack of things I wanted to accomplish yesterday but didn’t because my long run completely wiped me and I ended up spending most of the afternoon laying in bed. Maybe we could also contribute my exhaustion to the fact that I flew across the country last week and basically only took an extended nap for sleep on Tuesday night.

Anyway, I woke up at 7 a.m. starved (the runger is real) and craving pancakes (same craving that I went to sleep with last night… and had lived with for the past week). I had some Purely Elizabeth Gluten Free Pancake Mix that I had yet to use (I don’t f-with pancake mixes, typically), so I whipped them up with some strawberries and figs. This isn’t about pancakes though, this is about these vanilla fig bites and running.

vanilla fig energy bites | almost getting it together

Vanilla Fig Energy Bites

When I’m making energy bites (aka throwing a bunch of things in the food processor), I usually forget about protein powder. I’m doing this new thing where I’m trying to recover/fuel better from/for running and I know protein is an important part of that. Since I’ve started using the Vega Performance Protein in my smoothies, mixed in yogurt and in energy bites (like these ones!), I have noticed that I am definitely feeling better after workouts… today after a 14-miler yesterday I wasn’t sore at all (but stretching at yoga DID feel amazing… and I foam rolled… but still!).

I’ve been experimenting with a few protein powders because I’m trying to find one that a) keeps me full b) tastes good and c) is super clean (i.e. not full of junk, including fake sugars). The Vega Performance Protein definitely fills all three requirements. I needed a second opinion to be sure, so I gave some to Emily and she told me she liked it as well!

Also, I’m on a fig bender… so expect to see some more fig recipes. I hope you’re ready.

vanilla fig energy bites | almost getting it together

Fig life.

5.0 from 2 reviews
Vanilla Fig Energy Bites
 
Prep time
Total time
 
Author:
Recipe type: Snack
Cuisine: Gluten Free
Serves: 24
Ingredients
Instructions
  1. Put figs, cashews and protein powder in food processor and process until it becomes flour-like.
  2. Add peanut butter and honey and continue processing until a ball forms.
  3. Put mixture in fridge for 30 minutes until dough cools and sticks together.
  4. Roll dough into 1" balls.
  5. Store in an airtight container in the refrigerator for up to one week or freezer up to one month.
Nutrition Information
Serving size: 1 ball Calories: 52 Fat: 2.1 g Saturated fat: 0 g Carbohydrates: 7.4 g Sugar: 5.1 g Sodium: 18 mg Fiber: 1.0 g Protein: 2.1 g

Other recipes to use Vega Performance Protein:

*I was compensated to write about Vega’s #fuelyourbetter campaign but all opinions are my own.

Chat with me:
Do you use protein powder? How do you recover from a tough workout, both mentally and physically? Have you entered my Kind Bar Giveaway yet?