New Year. New You?

So it’s a bit into the new year. 2019!! Have you made some resolutions? Healthy eating? Healthy living? Quit confusing the bar and the gym? Be kinder? Decide whether to make resolutions?

Well, we probably won’t be helpful. Except if your resolution is to eat, drink, and wander around to find fun & yummy things around our favorite southern states. We might be a little helpful in helping you find those things and tools to help you recreate those yummy things at home.

We will start you off easy. One that might not hurt the waistline but definitely will please the bell-bell.

Buzoodle Bowl

Ingredients

• Bell peppers, thinly sliced
• 1 Large red onion, diced
• 4 tbsp. Extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 4 Zucchini, ends trimmed
• 1 lb. Boneless skinless chicken breast
• 1/2 tsp. Ground ginger
• 1/2 tsp Garlic powder For the buddha sauce
• 1/4 c. Garlic powder

For the Buddha Sauce

• 1/4 c. lime juice
• 2 tbsp. peanut butter
• 1 tbsp. low-sodium soy sauce
• 1 tsp honey 1
• 1 clove garlic, minced  1 tbsp.
• 1 tbsp. sesame oil 
• 1 tbsp. extra-virgin olive oil  1
• 1 avocado, sliced
• 2 c. baby spinach
• 1 tsp. toasted sesame seeds

What you do with them:

1. Preheat oven to 425° and spread bell peppers  and red onions onto a large baking sheet. Drizzle with about 1 tablespoon of olive oil. Season with salt and pepper and toss to coat. Bake until tender, 15 minutes.
2. Using a julienne peeler (or spiralizer), peel zucchini to make long noodles. Set in colander to drain excess moisture. 
3. Season chicken all over with salt, pepper, garlic powder, and ground ginger. In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until cooked through and no longer pink, 8 minutes per side or until internal temperature reached 165°. Let rest for 10 minutes, then slice each breast. 
4. In the same skillet add another tablespoon oil and cook zoodles until soft, 3 minutes. 
5. Make buddha sauce: Whisk together lime juice, peanut butter, soy sauce, honey, and garlic until evenly combined. Whisk in oils until smooth. 
6. Divide zucchini noodles between bowls then top with bell peppers and red onion, chicken, avocado and baby spinach. Sprinkle with sesame seeds and drizzle dressing on top.