Simple Chicken Salad.

After weeks of the same meals pretty much everyday (which I’m totally okay with), I had a spark of creativity in the kitchen and wanted to try out new recipes this last week – As you can probably tell from my most recent food posts. The latest was a very simple and quick chicken salad, because you know I love simple!

This was a nice add-in to my workweek lunches which I have a tendency to have tuna, eggs, or a roast beef sandwich. This one is definitely a keeper! 

Ingredients: 

  • 1 12.5 oz can Chicken Breast Chunk in Water
  • ~1 tbsp of Fat Free Mayo (or to your liking)
  • diced Celery 
  • sliced Black grapes 
  • Honey Roasted Pecan Pieces
  • Optional: Cheese

Directions:

  • Mix chicken and mayo in a small bowl. Once throughly mixed, stir in celery, grapes, and pecan pieces.
  • Enjoy on a brioche bun or across crackers with a tall glass of lemonade on the side!

Have similar simple recipes you enjoy, send them my way!

Thai Noodle Salad.

After attending a lake birthday party this last week I had a pretty intense craving for Thai Noodle Salad since the birthday girl had made a batch for her party but I didn’t get to try it. My typical experimental brain hit the web Monday morning to find a simple recipe that I could quickly whip up and voila, I found one that I happened to have (most) all of the ingredients!

We tested it out last night after a longish run (4 miles) in the heat. I would definitely tweak a few things next time just to experiment with taste but overall I would say it’s a keeper. Also noted, we served it hot but traditionally after mixing all the ingredients you would chill it in the fridge and eat cold.

Ingredients:

  • Rice Noodles
  • Sauce:
    • Soy Sauce
    • Sesame Oil
    • Honey
  • Seasonings (I used Garlic Sea Salt, Terriakyi Ginger mix, and Crushed Red Peppers)
  • Vegetables (I used a mixed bag I had in the freezer)
    • Broccoli
    • Carrots
    • Mini Corns
    • Snap Peas
    • Onions
  • Optional Meat Topping (I had some Trader Joe’s Potstickers on hand that we through on top but shredded chicken or pork would also be delicious!)

Directions: 

  • Soak rice noodles in a pot or bowl for ~30 minutes. We placed our noodles right in the pot we would boil them in and went for a run. 
  • Boil noodles on high for about 5-7 minutes.
  • Sauté veggies in a pan with olive oil until crispy.
  • Mix sauce in a small bowl. I used about a 1/4 tbsp of seasme oil, 1/2 cup of soy sauce, and 1/2 tbsp of honey but this will depend on the amount of noodles you are cooking. 
  • Drain noodles, return to pan, add sauce mixture, and cook on low so sauce absorbs into the noodles.
  • Add veggies to the noodles. Continue to cook for about ~5 minutes or while cooking meat.
  • Cook optional meat.
  • Hot: Serve in a large bowl with a cold drink! 
  • Cold: Place mixture in a large bowl, set in the fridge for a few hours, then enjoy!

 

Delicious Instapot Chicken Tacos.

I’ve just started to explore the instapot craze since my partner owns one and let me tell you guys, I am hooked! I totally understand what everyone is raving about now. It is so simple & easy to make quick yet delicious meals.

I’m a huge fan of home cooking and dabbling with new recipes but can be turned off by the time it takes to make a well thought out meal so the instapot definitely solves that pain point. We threw whipped up some juicy chicken for tacos the other night & I thought I would share. We choose this recipe since all the ingredients are basic that you would more than likely already have on hand (win!). 

Ingredients:

  • 2 Chicken breast
  • 1 cup chicken broth
  • Taco Seasoning
  • 1 jalapeno
  • 1 cup salsa
  • 1/2 small Yellow Onion
  • Taco Toppings:
    • Flour Tortillas
    • Plain Greek Yogurt/Sour Cream
    • Lettuce
    • Shredded Cheese
    • Diced Tomatoes
    • Diced Avocado
    • Additional Salsa

Directions: 

  • Combine all ingredients (minus toppings) in instapot, close lid, and cook for 15 minutes. 
  • Release steam, remove chicken from pot, shred, and return shredded chicken back to pot with the sauce. Can let it sit in the sauce for a bit to absorb or immediately serve.
  • Build tacos or salad bowl and enjoy! 

So simple, am I right! That’s why we’re all such a fan of tacos 🙂 

 

Chicken Enchiladas.

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We’re back!

I took a bit of time to step away for some self-growth work through reading, education, and movement and girl, do I feel good now. It also might be these amazing chicken enchiladas recipe I enjoyed over the weekend. Let’s make this one simple so you can get right into the beef (or chicken) of this post.

Ingredients:

  • 8 Flour Tortillas
  • 4 cups cooked + shredded Chicken
  • 2 cups shredded Monterey Jack Cheese
  • 1 (10-ounce) can red Enchilada Sauce
  • 2 tbsp Taco Seasoning
  • 1 tbsp Onion Powder
  • 2 tsp Cumin
  • 1/8 tsp Garlic Powder
  • 3 tbsp Butter
  • 3 tbsp Flour
  • 1 cup Plain Greek Yogurt
  • 1 large Yellow Onion, diced +sauteed
  • 1 (7.5 ounce) can diced Green Chilies

Directions: 

  • Preheat oven to 350 degrees
  • Grease a 9×13 baking pan. Mix chicken, sauteed onion, seasoning, cumin, onion powder, garlic powder, and 1 cup cheese. Add enchilada sauce.
  • Spoon mixture into tortillas, dividing evenly throughout the 8. Roll up tortillas and place in pan seam side down.
  • In a sauce pan, melt butter, stir in flour, and cook for one minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly; stirring constantly with a whisk. Stir in greek yogurt, 1 cup cheese, and chilies. Do not bring to boil; you do not want the yogurt to curdle. Pour over enchiladas and top with remaining cheese.
  • Bake for 24 minutes and broil for final 3 minutes or until cheese on top begins to brown.
  • Enjoy!

You might be thinking… this doesn’t sound very healthy? And it isn’t, but it’s delicious and sometimes that’s all that matters!

What I Eat In A Day: Weekend.

On weekends, I typically stick to around 2 larger meals and a few snacks in between.

I’ll wake up around mid-morning and usually hit up a work out class. Depending on how I feel, I’ll either have coffee or pre-workout as well as a small snack like a banana or apple a few hours before class.

After class I’ll make sure I get in protein right away with a protein smoothie or a small bar.

Once I get home, I love whipping up a large breakfast. I’ve been really into egg & veggie scrambles or if I need to get in some carbs I’ll make a batch of protein pancakes (I’m obsessed with Kodak Cakes) with a banana and berries blended in. I’m super basic and love a good blended latte but not super into spending $5 on coffee so I’ll blend up my own concoction of ice, vanilla protein powder, almond milk, & espresso.

If I get hungry later in the day, I’ll snack on hummus and pretzel chips or chips and salsa.

Once dinner rolls around, I’m pulling out fish from the freezer because Spring always gets me in a Seafood mood. I’m been pairing my Dijon Mustard Salmon with sautéed veggies and homemade ranch.

Later in the evening, I’ll indulge in either a homemade protein bar or some fruit with sugar free whip cream (also maybe a glass of good red wine ;)).

Ciao.

Crockpot Chicken Tortilla Soup.

This recent snowy weather has put me in the mood for my favorite soup; Chicken Tortilla. Not only is the recipe delicious and pretty healthy but it also can be whipped up in the crockpot in just a few hours. The only work is shredding the chicken!

I was raised in a household that loved soup and my dad could throw together some of the best variations so it is always been a favorite meal of mine and additional bonus; great leftovers!

Soup Ingredients:

  • 2 Chicken Breast
  • 1 Can Diced Tomatoes
  • 1/2 Cup Fresh Diced Onions
  • 1/2 Cup Fresh Diced Peppers
  •  1 tsp Cumin Seasoning
  • 1 tsp Chilli Powder Seasoning
  • ~3 Cups of Broth (I go between Vegetable and Chicken broth – whichever I have on hand)

Topping Ingredients:

  • Greek Yogurt/Sour Cream
  • Salsa
  • Tortilla Chips
  • Shredded Mexican Cheese

Directions:

  • Place all Soup Ingredients in the crockpot and cook on high heat for 2 1/2 hours.
  • Remove Chicken and shred into pieces and place back into the pot.
  • Cook on low heat for another 3 hours.
  • Dish up into bowls, top with desired toppings, & enjoy!

Namaste.

soup

Cheeseburger Salad.

My new favorite obsessions: The delicious Cheeseburger Salad.

I whipped this bad boy up last night after hot yoga and it was nothing short of heaven. I’m a big fan of ground beef so am always looking for new recipes to incorporate it in to.

Ingredients:

  • 1/4 Ground Beef
  • 1/4 c. diced peppers
  • 1/4 c. diced onion
  • 1 c. butter lettuce
  • 1/4 c. Mozerella cheese
  • Homemade Ranch to desire (secret tip: I almost always have a jar of this whipped up in my fridge for almost every meal)

Directions:

  • Brown the ground beef in a pan on medium heat. At the same time, in the same pan, sautee peppers and onions. Cook until desired browning of meat.
  • Top cooked ingredients in a bowl with lettuce, cheese, and ranch.
  • That’s it!

No wonder I am so obsessed with this recipe right now.

Namaste.

Typical Workday Meal Plan.

Hey loves!

I just got done filming this week’s episode of Wine Down Wednesday that will be posted later today. We’re covering some barre moves that really target the lower body and the booooootay.

I’ve also been dealing with a mild case of tendonitis on the top of my right foot that I believe might have set in from driving. Reminder: I didn’t have a car while living in San Francisco and depended on public transportation or walking. Now that I am in Colorado, I have my car back (hallelujah!) but I’m thinking the tendons that keep your right foot flexed while driving might be a bit strained. If anyone has dealt with tendonitis of the tendons that attach to the 4 smaller toes, I’d love to hear your insights into how to recover quickly (seriously, seriously).

Anyways, onto the real point of this post: I wanted to share a typical day of meals and snacks with you all. I’ve been giving a brief glimpse into this on my Instagram stories lately but thought I would go a little more in-depth with a series of posts.

I’m starting this first one out with a typical workday. I have an 8-5 desk at a Digital Advertising agency where I work as a Digital Strategist. I do my best to always pack my lunches and mid-morning and mid-afternoon snacks. I find if I don’t eat healthy snacks throughout the day, in between meals, I have a higher risk of binge eating at the end of the day.

Also, it’s important to note that everyone is totally different. You should eat when you are hungry! I do not recommend you following my meal plan exactly unless that works for your body. Make yourself and your tummy happy!

Ight, let’s go:

Morning

I’ll normally get up in the morning and chug water. Seriously. I work out quite a bit so I find I am the most dehydrated after a night’s rest.

I’ll probably get about 8 oz of water in within the first 10 minutes I am up. If I am feeling bloated, I will heat water in my electric kettle and mix in a few tbsp of Apple Cider Vinegar.

Then I’ll make some coffee. I always put a scoop of collagen into my coffee because within out, my nails and hair are pretty weak so it works miracles for me. (If you’re interested in collagen, I can recommend a few of my favorite brands.)  Lately, I’ve been testing out how I do with more protein in the morning to see if that keeps me fueler throughout the day and cuts down on sweet cravings. I’ve been lovvvving the KITU Super Protein Creamer. It is about 17 calories per tbsp with less than 1g of sugar. If I’m making sure I stay fuel for a while, I’ll use a Premier Protein (I prefer the caramel flavor) with ice in my coffee.

Mid-morning hits and I’ll either have a banana, a couple clementines, or a Luna Bar.

Lunch

I like super quick and easy meals for lunch that aren’t going to weigh me down for the afternoon. I have to eat light for lunch! Anything too heavy and I am worthless for the afternoon.

Lately, I’ve been heating mozzarella cheese on a tortilla and top it with a packet of tuna (in water). Super feeling, super delicious, and way lighter than a normal tuna melt.

Mid-afternoon comes around and I’ll enjoy one of my homemade protein bars (recipe to come soon) or an RX bar.

Dinner

My favorite meal of the day!!

This is very I really like to indulge because it is normally after my daily workout. I will try to get this meal in between 6:30-8PM in order to not eat too late.

If I am starving I will increase my carbs by having pasta but if I am pretty full from the day I will whip up a salad or a heavy veggie stirfry.

Dessert

Sometimes it just has to happen!

If I need a little something sweet, I will reach for a mini dark chocolate dove. If I am still really hungry, I’ll whip up my new obsession: Chocolate Protein Frosty Knock-off. So yummmmmmy!

This fake frosty contains one avocado or banana, a handful of ice, a scoop of cocoa powder, vanilla protein to your desire, and almond milk. I have tried with both an avocado and a banana and both ways are uber delicious.

What are you guy’s favorite workday meals? Let me know if you enjoyed this post and if I should continue to share more in this format 🙂

Namaste.

Asian Chicken Salad.

Salads do not need to be boring!

I use to HATE salads. I would say naive things like “I feel like I’m chopping on a tree!”. But through the years, I’ve experimented plenty to find out which ingredients I actually really enjoy and have learned that I actually love and sometimes crave a good, hearty salad.

After a busy weekend of eating out way too much, it’s been nice to be in my new place and cook up my own meals. I’ve been in an Asian phase lately which is where I pulled my inspiration. I whipped up this simple salad this beautiful sunny afternoon with 6 ingredients.

Ingredients:

  • Rotisserie Chicken
  • Teriyaki Sauce
  • Spinach
  • Trader Joe’s Miso Salad Dressing
  • Trader Joe’s Fat Free Feta Cheese
  • Mixed Stir Fry Veggies

Directions:

  1. Shred the rotisserie chicken. If you’re making the salad just for you then baggy up the chicken into 3-4 bags and freeze the remaining chicken to use for later. If you making a salad for a group then feel free to use the entire chicken.
  2. Place shredded chicken into a frying pan or wok. Drizzle with teriyaki sauce and heat on medium heat for 2-5 minutes.
  3. If you’re using microwavable veggies, cook accordingly. If you’re using fresh veggies, sauté in a frying pan over high heat.
  4. Top spinach with Miso salad dressing, cooked chicken, cooked veggies, & feta.
  5. Serve & enjoy!