As we head into the fall, it can be easy to slip into a habit of grabbing takeout with the uptick in activities and busy schedules this time of year.  But with hectic schedules, your body needs the best fuel possible to keep up with your inevitably long list of demands to deal with on a daily basis.  With this in mind, we’ve collected a few 30-minute recipes with only the healthiest and most wholesome ingredients to keep your mind and body running in top shape.

Stuffed Chicken Breasts

Ingredients:

  • 2 split chicken breasts (bone-in, skin-on)
  • 4 ounces goat cheese
  • 1 handful basil, thinly sliced
  • 1 lemon, zested
  • ½ teaspoon salt, plus more for chicken
  • ½ teaspoon red pepper flakes
  • One dozen or so tomatoes on the vine
  • 2 tablespoons extra virgin olive oil

Directions:

  1. Preheat the oven to 400° F. Split chickens halfway through the breast to create a pocket. In a small bowl, combine goat cheese, basil, zest, ½ teaspoon salt, and red pepper flakes. Stuff chicken with this mixture.
  2. Heat olive oil in a large ovenproof skillet over medium-high heat. Season both sides of the chicken with salt and sear chicken, skin-side down, cooking for 5 minutes before flipping. Add tomatoes to the side of the pan, drizzle with olive oil, and add a pinch of salt. Place the pan in the oven for 10 to 15 minutes or until the internal temperature of the chicken reaches 165° F.

To Serve: Place chicken on a plate along with the roasted tomatoes.

 

Spring Pork Chops

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 2 4-ounce pork chops
  • Salt
  • 1 bunch sage, leaves removed
  • 2-3 ramps, bottoms and tops separated and thinly sliced
  • 1 bunch asparagus, trimmed
  • 2-3 radishes, cut in half
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon apricot jam
  • 1 tablespoon butter

Directions:

  1. Heat olive oil in a large skillet over medium-high heat. Pat pork dry and season well with salt. Press sage leaves into pork and sear 5 minutes per side or until golden brown and an internal temperature of about 140° Fahrenheit. Remove and set aside on a plate.
  2. Finely chop ramp bottoms and add to pan with asparagus and radishes, scraping brown bits from the bottom. Add apple cider vinegar, apricot jam, and butter until just melted and slightly thickened. Add pork chops back to the pan to coat.

To Serve: Plate with thinly sliced ramp tops.

 

Salmon Burgers

Ingredients:

  • ½ pound salmon, skin off and cut into 1-inch cubes
  • ¼ cup parsley leaves
  • 1 tablespoon Dijon mustard
  • 1 tablespoon capers
  • ⅛ teaspoon and ¼ teaspoon salt, divided
  • 1 tablespoon extra virgin olive oil
  • 1 cup sugar snap peas, trimmed and cut at a roughly 45-degree angle
  • 1 bunch chives, thinly sliced
  • Wedge of lemon, juiced

Directions:

  1. Pulse salmon, parsley, mustard, capers, and ⅛ teaspoon salt in a food processor. Divide and shape into four patties.
  2. In a large nonstick skillet, heat olive oil over medium high heat. Cook salmon patties two to three minutes per side until golden brown.
  3. In a bowl, toss sugar snap peas with chives, ¼ teaspoon salt, and juice from lemon wedge. Serve with salmon burgers. Optional: Add a whole grain bun or side of quinoa for a serving of carbs.