Eat Fit

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 !!!!!

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?