We’re excited to have the one and only Jenna Rammel on our lifestyle blog today! Jenna is one of the beauties behind Small Fry Blog and has a little side project called Jenna’s Kitchen that we love! It started as some Instagrams about her clean eating experience and has grown into something much bigger! We love all of her recipes and quick tips so we decided to ask her to create a recipe to share with all of you!
Hi Inspired by This Babes! I’m so thrilled to be here. My name is Jenna & I run a children’s blog, Small Fry with my best friends. Among us we have six boys and we have so much fun creating adventure, food & style for them! Personally, I love to cook & be in the kitchen. I recently started an Instagram @jennaskitchen where I share my whole, clean food I serve my family. I really believe that time spent as a family cooking & eating good food is one of the best ways we can stay connected in this busy world. I’ve created two really easy & healthy recipes for you & your family & I hope you enjoy!
First up, my Garden Fresh Chicken Bake.
4 Chicken Breasts, thawed (I prefer mine free range)
2 zucchini, quartered
1 squash, quartered
2 cups cherry tomatoes
2 cups marinara sauce (I find mine with out sugar at the health food store)
salt & pepper to taste
Preheat oven to 350. In a 9 x 12 glass pan spread 1 1/2 cups marinara sauce over bottom. Place Chicken & veggies over the sauce & season with salt & pepper. Pour remaining marinara sauce over top of chicken. Bake for 1 hour or until juices run clear.
I like to serve this over Cauliflower Rice. I know what you’re thinking….ew! But trust me it tastes delicious, has the consistency of rice & my kids can’t tell the difference!
1 head cauliflower
1/2 cup chopped green onion
1 T butter
1 T crushed garlic
1 T water
Salt & Pepper to taste
In a food processor, or by hand, finely chop the cauliflower. In a frying pan over medium heat warm butter, add in garlic & onion. Once cooked through add in cauliflower & mix thoroughly. Add in water, cover & turn to medium low. Let steam for 10 minutes or until cauliflower is tender.
On the side we ate a yummy salad perfect for my favorite season of all…Peach season!
Peach & Mint Feta Salad
1 bunch argula
1 bunch mixed greens
1 cup blueberries
2 peaches, peeled & sliced
1/4 cup feta
1 T finely chopped mint
Balsamic Vinegar of choice (I used a honey infused white balsamic)
Mix together these ingredients & you’ll have a salad bursting in flavor! The mint, peach & feta combo will blow your mind! To get my kids involved I let them put in the blueberries, drizzle the balsamic, crumble the feta, whatever it is they can do with their tiny hands! They love it and it gives them accountability and ownership over the food they’ve prepared which makes them much more likely to eat it!