Pulled Chicken Recipes- Crock Pot

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Mexican-Style Pulled Chicken Tacos

 

Ingredients for slow cooker:

2-3 pounds of chicken breast

1 tablespoon of olive oil

1 can of green chilis

1 can of organic crushed tomatoes (or salsa)

1 tsp of onion powder, garlic powder and cumin

Salt & Pepper

 

Other ingredients:

Sprouted grain corn tortillas

Avocado

Cilantro

Lime

Black beans or re fried beans

 

Directions:

Put all ingredients in slow cooker and cook on low for 5-6 hours. (All slow cookers are a bit different. Mine is always ready in about 5 or six hours.)

The chicken is ready when it easily pulls apart and shreds with your fork.

Heat up black beans, cut avocado, cilantro and lime and make those Mexican style pulled chicken tacos! YUM

 

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Skinny Waldorf Chicken Salad

 

Ingredients for slow cooker:

2-3 pounds of chicken breast

1 tablespoon of olive oil

1 tsp of onion powder and garlic powder

Salt and pepper

Other ingredients-

Walnuts

Green grapes

Celery 

Apples

Greek Yogurt

Optional:

Ezekiel Bread- Sprouted grain cinnamon raisin

Directions:

Put chicken and ingredients for slow cooker in pot and cook on low for 5-6 hours until tender and is able to be shredded with your fork. When finished shredding, let cool in a bowel. Add in about 1 cup of Greek yogurt (depending on how much chicken you have. You want the yogurt to coat evenly but not over saturate). Chop up walnuts, grapes, celery and apples and mix into bowel with chicken and yogurt.

I buy sprouted grain raisin bread, toast in my toaster oven and place my chicken salad on top. YUM!!!

 

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BBQ Shredded Chicken

Ingredients for slow cooker:

2-3 pounds of chicken breast

1 cup of BBQ sauce

1 tablespoon of brown sugar

1 tablespoon of coconut amigos (instead of Worshirire sauce)

1 tablespoon of olive oil

Extra Ingredients:

Prepackaged coleslaw bag

White vinegar

Optional-

Garlic Naan, cilantro

Directions:

Place chicken and all ingredients in slow cooker and cook on low for 5-6 hours until you are able to shred the tender chicken with your fork.

In a separate bowl mix the coleslaw with about 1 tablespoon of white vinegar.

In this particular recipe I saw garlic naan at the store and decided to have an open faced BBQ chicken naan pita. Garnish with cilantro. It was delicious!!!!

Jalapeno/Cilantro & Sun-dried Tomato/Garlic Turkey Meatballs

This is such an easy recipe for you to switch up your protein sources. Eating plain turkey doesn't really do it for me, so I like to add in some simple extra ingredients to make them more tasty.

 

Ingredients for Sun-dried Tomato Turkey Balls:

1/2 pound of ground turkey thigh or breast meat

Sun-dried tomatoes chopped

Chopped onion and chopped garlic

Garlic Powder

Italian Seasoning

 

OR

Ingredients for Jalapeno/Cilantro Turkey Balls

1/2 pound of ground turkey thigh or breast meat

Jalepenos

Chopped onion

Chopped cilantro

Dijon Mustard on the side

 

Directions:

 

Preheat oven to 350.

I take the ground turkey meat in a large bowl and add in chopped sun-dried tomatoes, onion, and seasonings (or the jalapeños and onions if you decide to try the other option). I mix all together with my hands in the bowl and form medium size balls. I then use a cupcake pan and put individual balls in each cupcake insert. Cook for about 25 minutes or until done.

Super simple recipe for something a little different in your meal prep routine!

Coconut Chickpea & Sweet Potato Buddha Bowel

Buddha Bowels are my favorite dishes to eat as of recently (SO EASY AND SO HEALTHY)  and this is one of my personal favorites that I found from the Minimalist Baker , and I added a few ingredients to make it more appealing to my taste buds. Anytime you have leftover veggies in the fridge that need to be used, a buddha bowel is a great thing to make. You can add cauliflower, carrots, spinach, lentils, chicken, beets, ANYTHING that you have in your fridge. Play around with recipes based on what you have and see what you can come up with.

 

Ingredients

Brown rice or quinoa

1 can chickpeas

2 cloves garlic

2 whole sweet potatoes

2 handfuls of broccolini

1 handful of kale

1 cup of cherry tomatoes

1 avocado

1 red onion

1 can coconut milk

Chili powder

Curry powder

SAUCE: TAHINI - I use Krinos imported Tahini, mixed with a teaspoon of maple syrup, 1/2 juiced lemon. Add hot water while stirring to thin the sauce (about 4-5 tablespoons or as much as needed).

 

Directions

Preheat oven to 375 and start your rice or quinoa in the rice cooker.

Dice up sweet potatoes into cubes and drizzle with  olive oil with seal salt. Place in oven.

In a separate pan cook 1/2 of red onion diced in big chunks and place into the oven drizzled with olive oil, pepper and sea salt . Cook ten minutes before adding broccolini with olive oil. Cook another ten minutes before adding in kale and garlic that's drizzled with olive oil. Cook five more minutes and remove.

Cook sweet potatoes until tender.

In a pan sautée the other 1/2 of red onion until translucent. Add in can of chickpeas, curry powder and chili powder. Sautée for about 5 minutes and then add in 1/2 can of coconut milk and cherry tomatoes. Bring to simmer for about 8 minutes.

VOILEE. Make your bowel, garnish with avocado if you like and drizzle with Tahini sauce and dinner is served :)

Chicken Stuffed Poblano Peppers

Chicken Stuffed Poblano Peppers

There are times when I feel like crying even thinking about eating another piece of dry chicken especially during prep for a bikini bodybuilding show. You have to find ways to get creative and keep your taste buds energized and excited to eat. This roasted stuffed poblano pepper recipe is spicy, filling and delicious.

Ingredients:

4 medium-size poblano peppers
Leftover Chicken
Jalepeno Peppers ( to taste )
1 medium size onion
1-2 tomatoes
1 can of organic black beans
Lots of Cilantro ( or to taste )
1 avocado

Directions

1. Preheat oven to 350 degrees.

2. Turn on burners of your stove on medium and place one poblano pepper on each burner turning every couple of minutes until nicely charred and roasted. Put on a plate to cool.

3. Take your leftover chicken, chop up into small pieces and mix into a bowel with one avocado.

4. Cut up jalepeno peppers, onion, tomatoes into small pieces and combine in a bowel with black beans, chopped cilantro and your chicken and avocado.

5. Stuff each pepper and cook in the oven for 25 minutes.

6. Serves about 2. ENJOY !!!!!

Protein Banana Pancakes

Protein Banana Pancakes

I couldn’t live without banana pancakes. There’s just something about bananas, and carbs, that do it to me every time.

This recipe saves me when I get my ultimate craving!

Ingredients:
1 cup liquid egg whites
1/2 cup of vanilla whey protein
3/4 cup rolled oats
1/4 cup of coconut flour
1 banana sliced

Directions:
Blend all ingredients together except the banana. Use a tablespoon of coconut oil for the pan and portion out small circles of batter onto the pan. I add slices of banana into the circles. Wait until the batter begins to bubble up before you flip. Enjoy!

Coconut Chickpea Stew

Coconut Chickpea Stew

In an attempt to add more meat-free meals into my diet, while still getting enough protein, I did a little bit of research on some food sources that still pack a good protein punch.

A cup of chickpeas provides about 13 grams of protein and has essential nutrients like fiber, potassium and iron.

I decided to give chickpeas a shot, and was super impressed at how this dish came out. It turned out like a stew and would be great over brown rice, quinoa or sweet potato.

Ingredients:
2 teaspoons olive oil or coconut oil
1 yellow onion
2 teaspoons of minced garlic
1 teaspoon of ground ginger
1/2 cup chopped sun-dried tomatoes
½ lemon squeezed
A few dashes of red pepper flakes
1 can chickpeas, drained
5 handfuls of spinach (or to your liking)
1 cup of coconut milk
Pink Himalayan salt

Directions:
Heat the oil in a medium sized pot on medium and cook onion for about 5 minutes until onion turns glassy.

Add in the garlic, ginger, sun-dried tomatoes, ½ squeezed lemon and red pepper flakes. Cook for about three minutes stirring.

Add in the can of chickpeas and slowly add in the spinach, one handful at a time.

Add in the coconut milk and salt. Bring to a simmer and then turn low and cook for about ten minutes longer. Taste and add more garlic, ginger or lemon if wanted.

I served baked sweet potato on the side but brown rice would be delicious as well.

I hope you enjoy this recipe. I wish I had some for leftovers tomorrow, but it was too good to leave any behind! I look forward to cooking more meat-free meals

Paleo Pad Thai

Paleo Pad Thai

I spent 5 weeks in Thailand this November, and since being back I have been craving pad thai. (But without the extra sauce, sugar and carbs!) The normal pad thai that we all have grown to love and crave incorporates rice noodles, soy sauce, peanuts and sugar.

I was looking through some of my cook books and found a paleo pad thai recipe from one of my favorite Paleo recipe books, Well Fed, by Melissa Joulwan.

So I want to share with you this guilt-free version of one of the dishes we all love most.

Ingredients

  • 1 batch of Sunshine Sauce (see below)
  • 2 large eggs
  • 2 teaspoons coconut aminos 2
  • teaspoons coconut oil
  • 1/2 medium onion thinly sliced
  •  1 cup snap pease sliced lengthwise
  • 2 cups of roasted spaghetti squash
  • 6-8 oz of grilled chicken

Sunshine Sauce

  • 2 tablespoons lime juice
  • 1 clove garlic, minced (1 teaspoon)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon coconut aminos
  • 1/4 teaspoon powdered ginger
  • 1/2 teaspoon rice vinegar
  • 1/4 cup sunflower seed butter (no sugar added)
  • dash ground cayenne pepper (optional)
  • 1/4 cup coconut milk

Additional Optional Garnishes Chopped cashews or almonds, sunflower seeds, sliced scallions, minced cilantro a squeeze of lime juice

Directions:

Start with the spaghetti squash. Cut in half long ways and lay on a pan with the cut half facing the pan. I usually will drizzle a little olive oil and pepper on the spaghetti squash, and bake in the oven at 375 for about 20 minutes. The way I check to see if it is done is by sticking a fork through the back rind. If it goes through easily then its usually a sign that it’s done cooking. If you have to push for it to go through, try cooking for about 6 more minutes. Don’t overcook though, because your spaghetti squash will turn into mash rather than noodles. After this is done, let the squash cool. Take a fork to the inside scraping from the top all the way to the bottom, creating noodles!

I like to then make the Sunshine Sauce. Add all of the ingredients into a food processor, except the coconut milk, and mix until well blended. Scrape the sides of the bowl, add the coconut milk and process again until blended and smooth. Go ahead and store this into the refrigerator until the rest of the food is ready.

Sautee grilled chicken in a pan until cooked.

Heat a large skillet over medium-high heat and add your coconut oil to the skillet. Throw in your onions and snap peas and cook until the onions are a translucent color and tender. Crack your eggs and add in the coconut aminos. Stir with a wooden spoon and add in the cooked chicken and spaghetti squash noodles.

The recipe calls for adding in the sauce to the skillet full of veggies and chicken, but I kept the sauce on the side so everyone could add how much they wanted. Now choose the garnishings of your choice. I went for cashews, scallions, cilantro and lime juice. I was super impressed how tasty this turned out, especially for the first time making it. What I liked most about this recipe is that a lot of the ingredients were easily accessible. I had most at home except for the coconut aminos, rice vinegar( I actually used apple cider vinegar and it turned out just fine) sunflower seed butter and coconut milk. You can also choose to use almond butter in place of the sunflower seed butter.

Let me know how your cooking goes and how your Paleo Pad Thai comes out!

Guilt Free Shrimp Scampi

Guilt Free Shrimp Scampi

Wow! I can’t believe how good this turned out! I can’t even wait to try it again.

Instead of using noodles, I cook spaghetti squash in order to trick my mind that I’m really eating pasta (my favorite!)

Ingredients:

  • 1 spaghetti squash
  • Two cups sliced mushrooms
  • One onion
  • Garlic ( I love garlic so I use a lot)
  • White Balsamic Vinegar
  • Black Pepper

*Optional: Parmesan Cheese and Himalayan Salt

Directions:
Start with the spaghetti squash. Cut in half long ways and lay on a pan with the cut half facing the pan. I usually will drizzle a little olive oil and pepper on the spaghetti squash, and bake in the oven at 375 for about 20 minutes. The way I check to see if it is done is by sticking a fork through the back rind. If it goes through easily then it’s usually a sign that it’s done cooking. If you have to push for it to go through, try cooking for about 6 more minutes. Don’t overcook though, because your spaghetti squash will turn into mashed potatoes rather than noodles. After this is done, let the squash cool. Take a fork to the inside scraping from the top all the way to the bottom, creating noodles!

While the squash is cooling in one pan I start to sauté one whole chopped onion, about two cups of sliced mushrooms and fresh garlic. I sauté using olive oil and add in a couple of splashes of white balsamic vinegar.

In another pan I sautéed shrimp in garlic and olive oil. I used extra olive oil in the pan to have a little bit extra “sauce” for the dish. I also added a little bit of Parmesan cheese, black pepper and a crack of pink Himalayan salt while cooking.

Voila! Let me know if you all try it and what you think

Savory Butternut Squash Casserole

Savory Butternut Squash Casserole

I love learning new ways to cook side dishes instead of the typical steamed broccoli or baked zucchini. When I saw this recipe in my favorite Paleo Cookbook, Well Fed by Melissa Joulwan, I knew I was in for a treat. Smooth yet crunchy and spicy yet savory all at the same time. I knew I had to share this one with you all. I paired this side with baked chicken. Delicious!

Ingredients:
2.5 pounds of butternut squash
2 tablespoons water
1 head garlic
1 tablespoon coconut oil
2 tablespoons coconut milk
1 large egg
¼ cup pecan halves, chopped
2 teaspoons of Ras el Hanout
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons powdered ginger
2 teaspoons ground black pepper
1.5 teaspoon ground cinnamon
1 teaspooon ground coriander
1 teaspoon ground cayenne pepper
1/2 teaspoon ground cloves
¼ teaspoon of nutmeg
(I didn’t have any cloves, and it turned out just fine. I also had a lot of Ras el Hanout leftover, which I stored in a container to use in another dish.)

Directions:

Preheat the oven to 350. Cut squash in half lengthwise and remove the seeds. Place cut half down on backing sheet and back about 40 minutes until the squash is tender. At the same time that you are cooking the squash, take a head of garlic wrapped in foil and back next to the squash.

After the squash has cooled scoop out the flesh into a food processor. Squeeze roasted pulp into bowl of the squash and process into a puree. Add in the coconut oil, coconut milk, salt to tasting, and Ras el Hanout. Adjust to your liking.

*Add in the Ras el Hanout slowly until you get the desired taste/intensity you want. Also, my food processor is not the best, so I ended up hand mashing everything together a lot too, which worked.

Beat the egg in a small bowl and stir in the puree mixture with the egg. Add in some chopped pecans.

Take a casserole dish (Or cake pan like I used), coat with a bit of coconut oil and add in the squash puree. Top the dish with more chopped pecan halves and now bake in the oven at 400 for 25-30 minutes, until the edges get a bit bubbly and the top is golden brown.

Sweet Potato Chili

Sweet Potato Chili

Well, the weather is still cold as ever here in Chicago so I decided to make one of my winter favorites one last time before Spring comes.

This is a great post workout meal, packed with protein, nutrient dense carbohydrates and vegetables. It will put you on track for muscle recovery, repair and ultimate strength. You should eat your post workout meal about 30 minutes after finishing, because at this time your body absorbs nutrients rapidly in order to recover from lost nutrients during your workout.

Enjoy!

Ingredients:
2 pounds of grass fed beef
1 sweet onion
1 can organic kidney beans (or black beans)
1 cup chopped carrots
1 green pepper chopped
2 cans organic diced tomatoes
1 large sweet potato cut in cubes
1/2 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon black pepper
1 tablespoon of chili powder
1 table spoon cumin
1 tablespoons coriander
1 tablespoons paprika
1 cinnamon stick
4 cloves of garlic
Couple dashes of red pepper flakes
Jalapeños (optional to taste)
Cilantro (garnish)

Directions:
Brown the grass fed beef in a pan. Drain the fat and put the meat in a crockpot along with all of the other ingredients. Cook on low for about 4 hours long. Could it get any easier than this?