I am always looking for new ways to jazz up simple meals! I have said it before and I will say it again, I would rather be doing anything but cooking! So to support my healthy lifestyle, I have had to find easy flavorful meals to keep us on the straight and narrow. Here is one of our current go to chicken recipes. It delicious on its own but we usually throw it in salads or make tacos or flautas or sometimes even make a mexican pizza with a corn tortilla, refried beans, and some cheese! I warn you know: this IS a spicy recipe in case the ingredients don't clue you in!
Ingredients: 6 skinless chicken thighs ( or three chicken breasts but I prefer for the darker meat for this dish) 2 cans of adobo chipotle peppers 1 jalapeno ( deseeded) 1/4 cup canned pineapple with juice. ( crushed or chunks) 2 cloves of garlic 2 tsp Himalayan Pink Salt 1/4 chicken broth After chicken is fully cook you will need: 1/4 cup of honey In a crock pot, combine all of the ingredients for the chicken and cook on high for 4 hours. One the chicken is thoroughly cooked, remove it from the broth and shred it with forks. It should fall apart easily. Preheat the oven to broil on the LOW setting while you shred the chicken. Once the chicken is shredded, line a cookie sheet with aluminum foil and spread the chicken even across the sheet. Then take the honey and drizzle it over the chicken evenly. Place in the oven and cook for about 5 minutes or until the honey thickens and the chicken begins to turn golden brown. And done! Take your delicious chicken and get creative! It is super delicious in a salad if you have trouble eating your veggies or use it to jazz up you favorite Mexican dish! :)
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My hubby loves his baked goods so once I started down this path of health and nutrition, I knew I was going to need to factor in some treats. Now these are not 21 Day Fixed approved but they are a MUCH healthier version of the original treat and very tasty! Phillip and children approved!
You will need: 1 mashed banana ( preferably very ripe) 5 Tbsp of unsweetened Almond Milk ( Any milk is fine but Almond is my favorite) 2 teaspoons pure vanilla extract 2 tsp apple cider vinegar 3 Tbsp coconut oil melted 1 cup whole wheat flour or spelt flour 1/2 tsp Himalayan salt 1/2 tsp baking powder 1/2 tsp baking soda 1/2 cup chocolate chips 1/3 cup coconut sugar Preheat oven to 350 degrees. Spray muffin tins with nonstick spray. In a large mixing bowl, whisk together first 5 ingredients. In a separate bowl, combine all of the remaining ingredients and stir well. Pour wet into dry and mix until batter is just evenly mixed. If batter seems to dry dd a little milk at a time until consistency seems right to you! Pour into the muffin tins and bake 16 minutes for mini muffins and 18 minutes for full sized muffins or until they have domed. Allow 10 minutes before removing from tins. I found a recipe online that was ok but lacked some flavor so tonight I tried it again and tweaked it a little bit and it was delicious! The sauce was really amazing!
Ingredients 2 tablespoons olive oil, divided 4 (6-ounce) skinless, boneless chicken breast halves 3/8 teaspoon Himalyan salt, divided 1/4 teaspoon freshly ground black pepper 3/4 cup fat-free, lower-sodium chicken broth, divided 1/4 cup unfiltered apple cider 1/4 white wine 2 tablespoons whole-grain Dijon mustard 2 tablespoons butter, divided 1 tsp dried parsley 12 asparagus spears Preparation 1. Preheat oven to 450°. 2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in wine, mustard, 1 tablespoon butter, and parsley. 3. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Asparagus spears; sauté 3 minutes or until lightly browned. Add remaining salt and 1/4 cup broth to pan; cover and cook 4 -6minutes or until crisp-tender. Serve spears with chicken and sauce. Ok, I HATE cooking! I'm terrible at it. And when you are pursuing health and fitness it's pretty much a MUST so I am learning slowly! Slow progress is still progress right? I have been researching and learning how to make sauces and white wine sauces seemed pretty simple so I decided to start there. I also had some Swai filets in the freezer so that's what I used and it came out great!
You will need: 4 Swai Filets or your fish of choice 2 Tablespoons of butter 1/3 cup dry white wine 2 Tablespoons of lemon juice 2 cloves of minced garlic 1 tsp Pink Himalayan salt 1 tsp of black pepper 1 tsp paprika Preheat oven to 350 degrees. Spray a shallow pan with cooking spray. Place fish fillets into the prepared pan. Heat butter in a saucepan over medium heat. Mix white wine, lemon juice, garlic, salt, and black pepper into the melted butter; simmer sauce for 3 minutes. Generously spoon sauce over fish fillets. Sprinkle fillets with paprika. Bake in the preheated oven until fish flakes easily with a fork, about 12 minutes. Super Easy! I have been hearing the buzz about the benefits of Elderberry syrup! I started doing some research and there is evidence that elderberries fight the flu, boosts your immune system and can even reduce cancer cells in your body. They contain trace minerals and have more vitamin C than oranges.
They syrup also contains cloves, cinnamon, raw honey which have medicinal qualities, and you can also add ginger. ( I did not this time because I wasn't sure my kids would drink it.) RECIPE: 1/2 c. organic elderberries 1 cinnamon stick 1 T. fresh chopped ginger (optional) 5 whole cloves 2 c. water 1 c. raw local honey Add berries, cinnamon, ginger, cloves and water together in a pot. Bring to a boil and then cover and reduce to simmer. Simmer until liquid reduces by one half, usually 30-45 minutes. Strain the berries in a fine mesh strainer over a glass bowl. Smash the berries down to extract all the extra juice. Let cool slightly, add the honey, stir to mix. Store in a glass container with lid. Keep refrigerated. The syrup is much thinner than I expected which makes it easier to consume and has a very pleasant taste! It's been easy getting my kids ( and husband) to take it. I've read some different dose opinions, but it sounds like the standard dose is ½ tsp to 1 tsp for kids and ½ Tbsp to 1 Tbsp for adults. If the flu does strike, take the normal dose every 2-3 hours instead of once a day until symptoms disappear. Obviously, I am not a doctor so please do the research for yourself! Here is a link to where I purchased my elderberries. I have made three batches and probably have enough elderberries to make at least 6 more, so this will last you awhile! I stored my extra berries in a glass jar in the refrigerator. http://www.amazon.com/Elder-Berries-Whole-Organic-Frontier/dp/B000UVUHXY/ref=sr_1_1?s=hpc&ie=UTF8&qid=1440896680&sr=1-1&keywords=frontier+elderberries A delicious and super easy way to turn your protein into a 21 Day Fix approved cookie! You will need:
1 cup chocolate or vanilla Shakeology 1 cup natural peanut butter 1 cup quick cooking rolled oats 1/2 cup raw honey Mix well, roll into 24 balls, and enjoy! You can also roll them in unsweetened coconut flakes or cinnamon to out a different twist on them :) We have those meals that Mom makes that take us back to childhood and make us feel that all is right with the world. My Mama's Jambalaya is one of mine! It wasn't too difficult to adjust it a little and make it 21 Day Fix approved, hallelujah! No, I won't lie! I do miss the shrimp but to be able to have this on a regular basis was actually more important to me than the shrimp! I hope you enjoy this piece of Jarvis culture as much as I do! You will need: 1 Tbsp of olive oil 2 lbs of shredded chicken ( I usually roast a chicken or shred it in the crock pot) 1 white onion, diced 1 green pepper, diced 1 yellow pepper, diced 1 red pepper, diced 2 stalks of celery, diced 3 cloves minced garlic 1 14.5 oz can of diced tomatoes 2.5 cups of vegetable broth 1/2 tsp black pepper 1/2 tsp of thyme 1/4 tsp of ground cayenne pepper ( I actually use 1/2-1tsp but I like it SPICY!) 12 oz of wild grain rice ( if you buy a boxed kind that has seasoning packets throw those away) 1. Heat oil in a large soup pot, add onions, peppers, celery, and garlic. Saute until soft. Stir in all the ingredients. Heat to a boil. Reduce heat to low, cover and simmer until liquid is absorbed-about 20 minutes. It does taste better when you add the chicken with the rest of the ingredients but if you really want to stick to the 21 Day Fix plan, it's best to measure the chicken and add it to your bowl after the rice mixture is done. If you cook it all together there is no true way to know that you got 2/3 of a cup of chicken in your bowl! But again, I won't lie, I mix it in! ;) Me and my Mama! :)
For all of you out there that hate to cook as much as I do, I am going to try and post my easy go-to's weekly to help encourage you on your path to healthy eating and meal planning! Here is one of my family's favorite from Cooking Light Magazine July 2011
You will need: 1 Tbsp olive oil 1 Tbsp minced Shallots 1 garlic clove, minced 1 cup balsamic vinegar 1.5 tsp of coconut sugar 1 tsp chopped fresh rosemary 1 tsp Dijon mustard Cooking Spray 1 ( 1 pound) pork tenderloin cut into 12 slices 1/2 tsp salt 1/2 tsp ground black pepper 1. Heat oil in a small saucepan over medium high heat. Add shallots and garlic; saute 2 minutes. Add vinegar,sugar, rosemary, and mustard; cook until reduced to half a cup. 2.Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Place pork in pan; cook two minutes on each side. Add balsamic reduction; cook 1 minute, turning pork to coat. Yield 4 servings ( serving size: 3 pork medallions and two tablespoons of reduction= 1 red container) For the Grilled Peaches: Heat a grill pan( i use a cast iron skillet) over medium high heat. Coat pan with cooking spray. Add 4 peach halves to pan;cook two minutes on each side. Cut each half into three wedges. Yield: 4 servings ( serving size half a cup or half a purple container) Serve with a yellow container of brown or wild rice.
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Author"And Aubrey was her name. A not so very ordinary girl or name."(Or so says David Gates ;) I'm a wife to Phillip, a mother to Scarlett and Juliet. We live in the beautiful city of Thornton, Co. I'm a recovering red bull addict. I love to read. I hate to cook. I seek to be inspired and also to inspire others. I am a Beachbody Coach on a quest to be truly healthy mind, soul, and body and challenge others to do the same. Archives
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