Healthy Corn-Free Nachos

When I found out I was allergic to corn, nachos are one of the things I had to let go. Last week, I decided it was time to work on a new version. I also received a gift at Christmas from my sister of Fresco Spice Blends, so I tried out the Sweet Red Bell Pepper and Garlic Spice Blend and it turned out delicious!


To recreate my creation, start with placing olive oil over the bottom a skillet and placing the chicken in it. Then coat the top of each piece of chicken with a mix of the fresco blend, ground cumin, and a dash of red cayenne pepper. Flip the chicken to the other side and spice up that side with the same combination.


While the chicken finishes cooking, spray a cookie sheet then place a bag of veggie chips (I used Trader Joe’s) on a cookie sheet and dice up vegetables. Once chicken is done, add zucchini and onions and saute for five minutes.


Upon completion, place the chicken and veggies that have sautéed on top of the chips.  Add other veggies, if desired. Optional, top veggies with cheese. Bake for 15 minutes at 350° F. For serving, I had peach salsa and guacamole. It was scrumptious!


Healthy Corn-Free Nachos
Prep time:
Cook time:
Total time:
Serves: 6
  • Gluten-free, corn-free chips of your choosing (I like <a href=””Terra Chips</a>)
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 1/2 sweet onion, diced
  • 1 medium zucchini, diced
  • 1 lb boneless skinless chicken breasts
  • Olive oil
  • Fresco Spice Blends Sweet Red Bell Pepper and Garlic Blend
  • Cumin
  • Cayenne pepper, to taste
  • Guacamole, as desired
  • Salsa, as desired
  • Colby Jack Cheese, as desired
  • Sour cream, as desired
  1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Pour the veggie chips on the paper and spread them out like you would nachos. Set aside.
  2. Cut the chicken into cubes or strips. Season with Fresco Spice Blend, cumin, cayenne pepper, salt and pepper. Set aside.
  3. Heat a glug of olive oil in a sauce pan over medium heat. Once hot, add the chicken and cook, stirring frequently, until chicken is cooked thoroughly. Transfer to a separate bowl and set aside.
  4. Return the sauce pan to the stove and add another splash of oil. Add onion, peppers and zucchini. Cook for 5-8 minutes, or until they begin to soften.
  5. Turn of the stove and transfer the sauteed vegetables to the bowl with the chicken.
  6. Once the oven is preheated, top the veggies chips with the chicken and veggie mixture. Sprinkle with cheese and place in the oven for 10-15 minutes, or until the cheese is melted. If desired, turn on the broiler.
  7. Transfer the chips, once they’re ready, to a big plate. Serve with guacamole, salsa, additional cheese and/or sour cream, as desired.
  8. Share and enjoy!

Lime Chicken Avocado Soup

I wanted to change-up flavors a bit, so I tried out this soup. If you are like me, anything that has avocado sounds delicious. To start off, the night before, dice up the veggies and put them in a container with the two limes cut into quarters with the juice squeezed out. Combine the spices with this mix to marinate overnight in the fridge.


Using a slow cooker, take out the limes and place the chicken in the slow cooker first. Then layer in the veggies and black beans. Lastly, pour all of the chicken broth into the mix.


Cook on low for 8-10 hours. Remove the chicken, shred, and take a taste of the soup to taste if any additional spices are needed. At serving,  garnish each serving with avocado. I served mine with a lime wedge as well, so each person could choose their lime flavoring and sweet potato chips. Continue reading “Lime Chicken Avocado Soup”

Winter Soup and Salad Selection

Who doesn’t love a good soup and salad, especially when it’s chilly outside? I was desperate to find an alternative to Panera Bread’s Broccoli Cheddar soup. Being dairy free, it makes me miss certain pleasures like this recipe. Every time, I go to Panera Bread with my boyfriend and he always gets this soup. My mouth waters and I was tired of wanting it despite my allergy. So I said, I want it. I made it friendly-and healthier-recipe for you to try!

broccolicheddarsoup Continue reading “Winter Soup and Salad Selection”

Taco Soup

I mean who doesn’t want an easy and warm meal in this cold weather? This was one of those recipes where I was using up what I had because going to the grocery store was just not going to happen. I was clicking around the internet for inspiration and taco soup is what came to mind.



  • 1 pound of ground turkey
  • 2 celery stalks diced
  • 1 can of black beans
  • 1/2 sweet onion diced
  • 1 cup frozen spinach
  • Salt to taste
  • 1 jar of vodka sauce (hey you gotta use what you have!)
  • 2 tsp of Cumin
  • 1 32 oz chicken broth carton
  • 1 tbsp of dried cilantro
  • 1 tsp red cayenne pepper (optional for spice)

Continue reading “Taco Soup”

Chocolate Banana Protein Shake

Here at Anchor Drop, we think eating healthy is important, but being healthy in your beverages choices are important too! Every Thursday, we will be spotlighting some of our favorite beverage recipes and concoctions for you to try. This week out of the gate we have a simple, yet guilt free chocolate special…

I love this shake. So much so that I have it almost every morning for breakfast – I’ve yet to get sick of it. It is super easy and nutritious; it keeps me going until lunch!

Banana Chocolate Protein Shake

Chocolate Banana Protein Shake Continue reading “Chocolate Banana Protein Shake”

Garlic Lime Stir Fry with a Kick

A few nights before Adel’s wedding, I was tasked with coming up with a recipe that everyone in her house could eat. That may not sound difficult, but with food allergies, you’d be surprised. Her now hubbie is gluten-free and I’m corn-free, so I had my work cut out for me (corn is a common substitute in gluten-free foods). Thankfully, it turned out to be delicious , healthy, and easy.

Garlic Lime Stir Fry

Garlic Lime Stir Fry with a Kick

  • 1 package of rice noodles
  • 3-4 limes
  • 1.5 tbsps minced garlic
  • 1 lb chicken breast or 1 package of chicken sausage (Trader Joe’s Apple Chicken sausage is what I used)
  • 1 cup chicken broth
  • 1/2 cup of water
  • 1.5 cups fresh broccoli florets
  • 1 cup of baby carrots
  • 1 cup sugar snap peas
  • 1/2 sweet onion, diced
  • 1/2-1 tsp of red cayenne pepper, depending on level of spicyness
  • Olive oil, for cooking


Heat olive oil in a large skillet until hot. Add garlic and cook either chicken until center is no longer pink. When cooked thoroughly, remove from heat and set aside.

While chicken is cooking, bring a pot of water to boil.

In a separate sauce pan, add vegetables, chicken broth, juice of 2 limes, red cayenne pepper, and water. Place lid on top of the pot and turn the heat up to medium. Once boiling, let steam for 5 minutes

While the veggies are steaming dice the chicken into bite sized pieces and add the rice noodles to the pot of boiling water.

After 5 minutes, place the chicken in with vegetables continue to steam until vegetables are softened.

While steaming, rinse rice noodles in cold water to help separate

Once vegetables are softened, place noodles in and cook for 2 minutes on low heat, just to warm the noodles.

Serve with lime wedges for additional seasoning as wanted and enjoy!

Crock-Pot Red Thai Curry Chicken with Spaghetti Squash

Oh my goodness – this was delicious! I had chicken and a spaghetti squash for a recipe I use often, but wasn’t quite in the mood for that recipe. It is no secret that I love my Crock-Pot(s). So in researching I combined a couple of recipes and tried this awesome recipe. I highly recommend it if you want to put a healthy spin on red Thai curry.

Red Thai Curry Spaghetti Squash

Crock-Pot Red Thai Curry Chicken with Spaghetti Squash

Continue reading “Crock-Pot Red Thai Curry Chicken with Spaghetti Squash”

Immune Boosting Foods

Winter got your immune system down? Don’t fret, with a few simple dietary tricks, we can get you what you need to fight off those harmful bugs.  During this time of year, it is a good idea to check your vitamin D. An easy way to increase your vitamin D from food include whole eggs, orange juice fortified with vitamin D, milk containing fat only, or fish. A deficiency not only increases your risk for getting sick, but vitamin D helps boost the immune system to fight off the virus sooner!

Don’t forget your vitamin C! This is usually the first one people think of, and for good reason. Vitamin C is another contributor to the immune system by reducing inflammation. Sources to consume vitamin C can be found in raw red peppers, strawberries, oranges, and other citrus fruits. Please note, if you are a smoker, your need for vitamin C is much higher year round. Aim for 125mg/day for male smokers and 110mg/day for female smokers.


Continue reading “Immune Boosting Foods”

Healthier Monkey Bread

One of my favorite memories from childhood is waking up from a slumber party and smelling that sweet cinnamon scent drifting into my nose. I knew when I walked downstairs there would be a mound of gooey goodness also known as monkey bread waiting for my friend(s) and me. As I’ve grown older and more health conscious, my taste buds have changed. What once tasted amazing, now is a bit too strong on the sugar for me. So a few weeks ago as I prepared to have my small group over for a brunch I decided it was time to make one of my favorite dishes healthier. I can’t say it is the absolute best thing for you to eat in the morning, but I can say it is loads better than the original recipe I enjoyed as a child.



  • 2 packages of premade whole wheat pizza dough (I used Trader Joe’s)
  • 3 small granny smith apple’s peeled, cored, and diced
  • 3 overly ripe bananas
  • 1/2 Stick of butter
  • 1/2 cup of brown sugar
  • 1/4 cup sugar in the raw
  • 2 tsps ground cinnamon

Continue reading “Healthier Monkey Bread”

Crock Pot Minestrone Stew and Garlic Bread Recipe

I love minestrone soup. There is just something about it, especially with the freezing temperatures that Chicagoland has been having lately that just warms me up. And garlic bread… delicious for dipping! This garlic bread recipes is one of the my most requested dishes (and it is SO easy!). I set out to make a crock pot minestrone soup, that ended up being a stew, but a seriously fabulous and healthy one at that!


Minestrone Stew Ingredients:

  • 3 stocks of celery diced
  • 3/4 cup diced carrots
  • 1/2 cup frozen peas
  • 1 can tomatoes (I put the juice in as well)
  • 3/4 can tomato paste
  • 1/2 sweet onion diced
  • 1 can navy beans drained
  • 1 cup frozen spinach
  • 1 medium zucchini diced
  • 2 cups of pasta of your choice that is on the smaller side (I used butterfly whole wheat)
  • 3 bay leaves
  • 3 tbsps minced garlic
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste
  • 32 oz (organic) chicken broth (or vegetable)

Continue reading “Crock Pot Minestrone Stew and Garlic Bread Recipe”