Several years ago I received a copy of the Canyon Ranch Nourish cookbook from a friend as a gift.
It has become one of my favorite cookbooks and I have made more recipes from it that any other cookbook on my bookshelf (with the exception of The Gourmet Cookbook…we spent a lot of time together several years ago when I did a project where I cooked 68 recipes from the magazine to celebrate its 68 years of publication…but that’s another story…).
Back to Nourish…I love this cookbook because the recipes are simple but extremely fresh and flavorful. Most of the recipes feature a fairly short ingredients list that delivers big on taste. It truly is indulgently healthy cuisine as stated on the cover. If you’re like me, you do most of your recipe research and organization online these days but I highly recommend buying this cookbook. The photography and layout is beautiful and the recipes are easy to follow.
One recipe that I’ve been making over and over again recently for myself and my private chef client is the Honey Balsamic-Glazed Chicken. It’s a perfect weeknight dish that can be ready in 15-20 minutes. It’s tangy, sweet and very tender. I have always been a fan of pounding out chicken breasts to help with even cooking and texture.
Honey Balsamic Glazed Chicken Breasts
I served this dish alongside steamed broccoli with pecans, dried cranberries, lemon juice and parmesan for my private chef client.
And I recently served it over a balsamic glazed portobello mushroom with roasted asparagus for myself. The recipe calls for white balsamic vinegar but I’ve used both white and traditional and both are delicious. This Honey Balsamic Glazed Chicken is a quick and delicious weeknight dinner. It would also be a great dish to serve for company or to take to a friend for dinner delivery.
Honey Balsamic Glazed Chicken
(Recipe adapted from Canyon Ranch Nourish)
{ }
July 22, 2026
I am such a creature of habit when it comes to breakfast. 95% of the time I’m craving a breakfast that is on the sweet side. That mostly alternates between smoothies or yogurt bowls with overnight oats, chia pudding or oatmeal occasionally thrown in there. On the rare occasion I go savory – it’s scrambled [...]
{ }
July 19, 2026
I want to bottle up this summer and make it last forever (well, maybe minus the wildly hot and humid weather that makes running a big thumbs down). I mentioned this in my last post…but I am really enjoying the slower pace and the days that feel like they have more space. While I’m trying [...]
{ }
July 10, 2026
Happy Friday! I hope this post finds you well and enjoying the summer. We are in the dog days of it over here in Charlotte – the heat and humidity is off the charts – but it’s something I’ll embrace because I deeply appreciate the massive slow down that summer has brought. A lot of [...]
{ }
June 21, 2026
I recently traveled to Big Bear Lake, California for the inaugural Big Bear Peaks + Pines three-day stage race hosted by TransRockies Running. This was my third TransRockies event in 12 months (see also Colorado + Moab) and I’m here to tell you that they can do no wrong when it comes to race organization [...]
{ }
May 30, 2026
Happy weekend! Another week in the books! I got three runs in (6.5 miles, 5.5 miles, 5.5 miles) and I have a trail run planned for tomorrow. Total weekly mileage will end up around 30-35 miles depending on if I go for 13 or 17 tomorrow! I’m 16 weeks out from the Golden Ultra so [...]
{ }
May 23, 2026
Happy Memorial Day Weekend. It’s a very rainy one here in Charlotte and while I am a little bummed not to be spending the weekend in Florida with the fam or by the pool at our swim club (just opened for the season!), I’m also welcoming a slower pace and time at home. It’s been [...]
{ }
May 3, 2026
Hi and happy May! As we roll into the first full week of a new month, I have almost a month’s worth of lunch ideas for you. It’s a great mix of sandwiches, bowls, salads and wraps. I hope you enjoy and find some inspiration for your midday meal! Open-faced chickpea salad sandwich on toasted [...]
{ }
