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!
1 12.5 oz can Chicken Breast Chunk in Water
~1 tbsp of Fat Free Mayo (or to your liking)
sliced Black grapes
Honey Roasted Pecan Pieces
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!
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.
Seasonings (I used Garlic Sea Salt, Terriakyi Ginger mix, and Crushed Red Peppers)
Vegetables (I used a mixed bag I had in the freezer)
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!)
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!
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!).
2 Chicken breast
1 cup chicken broth
1 cup salsa
1/2 small Yellow Onion
Plain Greek Yogurt/Sour Cream
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 🙂
I’m a sucker for quick + simple recipes that call for items I already have around my place. So when I came across 2 ingredient Blueberry Cinnamon Rolls on Instagram last week, I knew I needed to try it out. Disclaimer: this recipe always had more than 2 ingredient – they aren’t tricking anyone.
I attempt the baking exactly as the recipe directed yesterday and than did my small tweaks today to test making it more to my own preferences. The original recipe calls for you to roll out the dough, add the blueberries and cinnamon, and then roll up the dough to create “cinnamon rolls”. This did not work for me, so instead I place the mixture directly into the pan and bake as bars. Below, I write out the original recipe as is and then I explain what I’ve changed to the recipe.
1 cup flour
1 tsp baking soda
1 tsp baking powder
1 cup plain Greek yogurt
Handful of blueberries
Preheat oven to 350 degrees and spray a glass 8×8 pan.
Mix first three dry ingredients together in a bowl. Add in yogurt and mix, creating a dough. Mix in blueberries and cinnamon.
Bake for 25-30 minutes or until dough is thoroughly cooked through.
The first attempt tasted too bitter to me so this morning I switched out the plain greek yogurt with Two Goods brand Vanilla yogurt. Since it calls for a cup, all you need to buy at the store for 1 batch is two small individual vanilla yogurt cups. I’m not a fan of having a lot of excess ingredients left over so this worked out perfectly.
I also added about 3 teaspoons of brown sugar and a splash of vanilla extract to the dough to provide a bit more flavor. Then to top it off, I used Trader Joe’s Coconut Whip Cream as an icing alternative.
This was definitely a winner in my book. It’s simple and doesn’t provide too much of a sweet taste early in the morning. I love me some french toast or a good decadent muffin but if an item is too sweet it normally leaves my stomach not so happy (cue the sugar gram counting). Also, if you noticed, we don’t add any sugar or sugar alternative (except the brown sugar) so if you stick with the original recipe than you’re still on track for the added-sugar detox!
Let me know if you try this one out and of course, enjoy!!
In true Cinco de Mayo fashion, this night calls for a robust taco salad. And luckily this is a recipe that is suuuuuper easy to make sugar-free (minus the red wine I had to include for festivity purposes). You really can’t go wrong with a veggie filled salad that is topped with some homemade salsa.
Cook up with taco seasoning
Sauteéd peppers & onions
Season with salt + cracked pepper
Plain Greek Yogurt
Throw all that yumminess in a bowl and do a little salsa dance because you have one good dinner! Feel free to substitute the ground beef for chicken, pulled pork, fish, or jackfruit. Also, can add whatever vegetables your heart desires.
What are you enjoying this Taco Tuesday (or indulging in ;))?
The biggest concern for me the first time I started an added-sugar-free detox was “What the heck am I going to buy at the store?” I was intimidated by the lack of knowledge I had and almost embarrassed to be one of those shoppers looking at the ingredient list on the back of items. But why? Nobody actually is noticing me and if I need to take a little bit longer to pick out my items NO. BIG. DEAL.
Once I started shopping I was relieved by how simple it became and how empowered I felt taking control of what I knew I was putting into my body to fuel it. Over time I’ve came back to my staple items that I know I’ll use up between meals and snacks.
So today I’m sharing that staple shopping list with all of you! I will more than likely be updating this list as I’m exploring new meal ideas in the coming weeks. Feel free to share your additional items with me as well or ask what I use specific items for!
Printable .pdf file available on request: email@example.com
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 ;)).