Coconut & Curry Chicken in the Dutch Oven

Set oven to 350 degrees and begin this easy and tasty one-pot wonder of a meal:

What you will need: 

coconut and curry chicken 4
Main ingredients

1 lb chicken breast or chicken thighs

1 cup rice

1 can (13.5oz) unsweetened coconut milk

1 cup chopped peppers and onions-any color-any kind

1/2 cup pineapple or mango or both (I used frozen)

Oil for browning the chicken and spices listed below:

curry, pepper, salt, paprika & coriander

coconut and curry chicken 5
Season with these

How to make it:

On the stove-medium heat- start by browning and seasoning the chicken with the spices I mention for a few min. Use the amount to your liking. I just use a “generous sprinkle” of all on both sides of the chicken.

coconut and curry chicken 3
Brown and season the chicken

Add peppers and onions and fruit-I have made this with mangos and chicken thighs and also this version with thin chicken breast and pineapple. Both are good!

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Add peppers and onions plus some mango or pineapple

Add the rice and coconut milk and stir all together.

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Add rice and coconut milk Then stir all together

Place in the oven for 30 min and dinner is ready! My son and daughter both love this dish so that makes me very happy!

coconut and curry chicken 1
All done-one pot wonder

 

Enjoy!

xo, Adrienne

 

 

 

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PNB & Banana Oatmeal

pnb and banana oats

I made this one in my Dutch oven on the stove the other day and I am just finishing up the last batch for tomorrow’s breakfast. Nothing fills me up and sets me up for a good day (nutritionally) like an oatmeal breakfast. It covers all the basis. No cravings and no crazy binge moments because I am all of a sudden starving! Oatmeal and peanut butter “stick to your ribs”, that is for sure! And to think this recipe was created b/c I broke the can opener trying to open the can of pumpkin and I was too cheap to buy pecans to make an official pumpkin oatmeal! I love signs from the universe! This one was, “just use peanut butter and banana silly!”

What you need>>>

2 cups oats

2 c unsweetened almond milk

1 large banana-chopped

2 tsp honey

2 heaping tbsp natural peanut butter

spices-cinnamon, nutmeg, ginger-to your liking

(you could also add chia seeds and or flax seeds….or nuts!)

How to make>>>

In pot or Dutch oven on stove top combine all ingredients over med heat. Let it go for a few min and then stir and simmer for 15 to 20 min.

Makes 5 servings!! Enjoy!! Great for those weekly meal preps or for a family breakfast that morning! xo, A

Sweet Potato Salad

simple and quick sweet potato salad

TAKE 3 MED SIZED WASHED WITH SKIN ON WHOLE SWEET POTATOES AND CUT INTO LARGE ROUND SLICES LIKE IN THE PICTURE (keep the skin on-lots of nutrition in them) THEN BOIL IN POT FOR 10 MIN.

WHILE POTATOES ARE BOILING:

CHOP 2 CELERY RIBS AND 1 QUARTER OF A MED ONION OF YOUR CHOICE

IN BOWL ADD CELERY, ONION, 2 HEAPING TBSP OF PLAIN 0% GREEK YOGURT AND 1 HEAPING TBSP SPICY BROWN MUSTARD

WHEN POTATOES ARE DONE, DRAIN AND RUN COOL WATER OVER THEM.

ADD THEM TO THE BOWL AND SPRINKLE WITH SALT, PEPPER AND FRESH PARSLEY OR DILL.

MIX GENTLY TO COAT THE POTATOES AND CHILL IN THE FRIDGE.

**CAN ALSO ADD HARD BOILED EGGS IF YOU WANT-I SUGGEST  2 OR 3**

ALL DONE!!

BRING IT TO YOUR SUMMER PARTIES OR JUST MAKE AS A SIDE DISH FOR DINNER WHENEVER! I MADE A BATCH AND HAVE BEEN EATING IT FOR BREAKFAST, SNACK, LUNCH AND DINNER ALL WEEK! IT’S PRETTY MUCH DELICIOUS AND GOES WITH EVERYTHING!

ENJOY!

A

 

Meal Prep-chicken 4 ways-8 mini meals for the week

meal prepping completeMeal prep!! Essential for success! I used what I had on hand and made sure to keep it quick and simple (5 or less ingredients).

The prep took just under and hour! Well worth the time because now I am ready for the week or at least the first few days!

I took 1 package of chicken breast that was 1.3 lbs and slow cooked it  for 6 hours on low with:

water to cover chicken

lemon wedges (2 whole lemons quartered) and celery (about 3 stalks)

bay leaves (2)

dash salt, pepper, garlic and coriander

**After 6 hours on low turn off and let everything cool for an hour

** Take chicken out and start shredding it with 2 forks-should fall apart pretty easy

Meal 1: Chicken salad with Greek yogurt

1 cup shredded chicken mixed with:

2 tsp feta cheese

2 tsp chopped red onion

2 tsp chopped kalamata olives

2 heaping tbsp. plain 0% Greek yogurt

Mix well and divide in half into 2 containers

Top with chopped tomatoes

Pictured below:

meal preppin chick salad

 

 

 

 

 

Meal 2: Spinach salad with chicken and strawberries

Fill up 2 small containers with fresh spinach leaves

Add 1/2 c shredded chicken to each one

Add silvered or crushed almonds to each-about 2 tsp

Add feta or shredded mozzarella to each-about 2 tsp

Add chopped fresh strawberries to each-about 1/4 c to each

Make your own balsamic dressing in separate container: 2 parts water, 2 parts oil,1 part balsamic vinegar

Pictured below:

meal preppin spin salad

 

 

 

 

 

Meal 3: Chicken noodle and mushroom soup

Cook 1 cup dry noodles according to pkg. and drain, place noodles back in pot

Strain the broth from the crock pot into the noodle pot-leaving behind the celery, bay leaves and lemons

Add 1 and 1/2 cups of the shredded chicken breast to the pot

Chop about 1/2 cup mushrooms and add to pot on med heat for about 10 to 12 min then cool and store or eat!

Pictured below:

meal preppin chick mush soup

 

 

 

 

 

 

 

 

 

 

Meal 4: Chicken, cheese and raw veggies

Take remaining chicken, split in half and add to 2 small containers

Chop peppers (any and all colors) and add to container

Add about 1/4 c chopped mozzarella cheese to each container

Add celery and or carrots (broccoli and or cauliflower would be good too!) to each container

Humus would be a great addition to this one but I didn’t have any!

Pictured below:

meal ppeppin chick raw veggies

 

 

 

 

 

 

There you have it! You are well on your way to eating right, getting doses of protein in throughout the day and not having to stop for fast food or binge when you get home because you didn’t have food with you throughout the day!

I usually eat 4 to 5 small meals per day with fruit, nuts and sometimes a smoothie for breakfast. I also have a protein shake with just water immediately after my workout.

**A typical day might be:

Smoothie or eggs and avocado/toast 7:30 am

Chicken salad with Greek yogurt 10:30 am

Workout/shake 12:45-maybe a small apple or half sweet potato too

Spinach salad with strawberries and chicken around 2:30/3

Dinner-something healthy that I make that night like fish/rice and asparagus around 6

Nuts and fruit as dessert around 9:30

Planning feels good and being prepared and ready feels good! Your body wants and needs food often! Don’t neglect it!!

It should be a top priority!!

xoxo-A

 

Dutch Oven Cranberry & Quinoa with Pork

cranberry and quinoa collage

 

What you will need:

1 tbsp. canola/oil or coconut oil or any other kind  of healthy oil

1/2 c chopped yellow pepper

1/4 c chopped red onion

8 oz or so diced thin pork chops

1 c fresh or frozen cranberries

2/3 c water

3/4 c chicken broth

2/3 c uncooked quinoa

1 tbsp. sweet and sour sauce-very optional

Chopped nuts for garnish-very optional

Seasonings-garlic powder, cayenne pepper, salt, pepper, ginger and cinnamon

What you will do:

Pre-heat oven to 300 degrees

On stove top in Dutch oven  heat oil on med for 30 sec then add pork and season with above mentioned seasonings (to your liking)

Let brown for several minutes then add peppers, onions and cranberries for another few minutes

Next add quinoa, sweet and sour sauce, water and chicken broth

Stir all and place in oven for approx. 30 min.

Check it after 25 min and see if the glorious quinoa soaked up all the liquid.

You don’t want to over cook it and dry it out!

Garnish with more cinnamon, cayenne pepper and chopped walnuts if you like!

Enjoy! A

 

 

 

 

Dutch Oven Applesauce & Onion Pork Loin

dutch oven applesauce pork loin collage

What you will need:

 1 med sliced onion into thin rings

1 small apple sliced thinly-skin on

12 oz unsweetened natural applesauce

2 tbsp. canola/olive oil

1 to 1 1/4 lb of pork loin cuts or pork tenderloin cut into thick pcs. (shown above)

Season with salt, pepper, rosemary, brown sugar, honey, cinnamon

 

Directions:

Pre-heat the oven to 300 degrees

Place 2 tbsp. canola/olive oil in bottom of Dutch oven on stove top on med heat

Season pork with salt and pepper and place pork loin pcs. in oil to brown 2 mins on each side

Remove pork from Dutch oven and place apples and onions down to start to brown

Season apples and onions with 2 dashes cinnamon, 1 tsp. rosemary, 1 tsp. brown sugar and 2 tsp. honey

Stir and cook on med heat for 5 min then place pork back in Dutch oven on top of onions and apples

Add the 12 oz of unsweetened natural applesauce and stir around once more

Place lid on Dutch oven and place in the oven for 1.5 hours on 300 degrees

 

Easy ingredients, easy one pot cook and clean up!

(If you have a bigger family or just want to make more pork at one time you can easily add a little more of each seasoning, apples and onions)

Enjoy!

xo-A

 

 

 

 

 

Savory & Smoky Hummus-a kid friendly food

Do you ever take the time to cook with your kids? It is a great thing to get them involved in at an early age. This is where their eating habits are formed and will only help them understand better why we need food (for fuel) vs. wanting food (for comfort or pleasure). Talk to them about balance and needing protein for muscles, carbs for energy-they will get it as they are super smart and want to learn anything you are willing to teach them!

Today I made hummus with my son who is 4. Does he love hummus? No, not really but he was super excited to get to make it with me. When we were done he scooped some up and even took another dip into it. This is the first step as some kids will love certain things right away and others will have to keep trying many times. I picked hummus to make with him because you can make it with so many different flavors and ways and it is quick and easy. This way he can keep trying maybe until we find one he absolute loves! The base of the hummus can be chickpeas or any white bean and the oil…. then add as you wish to create the flavor you want!

max hummus collage

Here is my recipe for the savory & smoky hummus we made today:

  • 1 15 oz can great northern beans-rinsed and drained
  • 1/4 c canola or olive oil (or a blend of the two)
  • 1/4 c sliced (skin off) cucumbers
  • 1 tsp minced garlic
  • 1 tsp grounded flaxseed
  • 2 tsp lime juice

Season sparingly with:

  • cinnamon
  • salt
  • pepper
  • red pepper flakes

***If you are not trying to serve this to your child you can go as crazy as you want with the spices and even add some hot sauce!

Place all ingredients in the food processor and pulse until creamy and smooth!

Store in the refrigerator. Use as a dip for pretzels, apples, crackers and veggies. You can even spread this on some toast or a rice cake!

max hummus 5max hummus 6

My son had so much fun doing this. I let him add every ingredient (even if he missed the processor and things got a little messy-you have to allow this!) He even smelled the mix after every ingredient was added! As a bonus he even read every word on the blender-on, off, pulse, mix etc.-it was too cute and I feel like he learned so much in the 15 minutes it took to make!

A very good friend of mine, whom I have learned a ton from, has a fantastic blog offering feeding tips, fun sensory play ideas and even some kid friendly nutritious recipes. This is a great resource for those of you with kids of any age struggling with picky eaters, questions about how to get babies to transition to whole foods and just how to improve your child’s eating habits in general!!!

This is the site: http://www.yourkidstable.com/

Here is a link to a jalapeno and basil hummus I made if you want to try that one:

https://awesomelikeadrienne.com/2013/08/04/homemade-jalapeno-basil-hummus/

Lastly, a friend suggested this recipe to me that her daughter loves oh so much!!

http://www.wholeliving.com/155624/lentil-hummus

Ok-now stop what you are doing and go spend some time with your kids making some hummus!

Be sure to “Like” my Facebook page for more ideas on everything fitness and food! Also look for me on Pinterest- Awesome Like Adrienne!

xo-A

Egg Muffins

EGG MUFFIN COLLAGEINGREDIENTS:

1/3 C MILLET FLOUR

1/3 C UNSWEETENED ALMOND MILK

8 EGGS

2 COOKED CHOPPED SWEET SAUSAGE LINKS

4 STRIPS COOKED CRUMBLED BACON

1/2 SMALL JALAPENO PEPPER-CHOPPED

1/3 C CHOPPED ONIONS

1/3 C CRUMBLED FETA CHEESE

1/2 C ROUGH CHOPPED TOMATOES

1 SMALL SWEET CHOPPED ORANGE PEPPER

1 TBSP CHOPPED BASIL LEAVES

Steps:

Pre-heat oven to 350

Cook your bacon and sausage (or completely omit these all together and go meatless)

Wisk together in a large bowl the eggs, flour and milk

Add all other ingredients into bowl and stir together

Season lightly with garlic powder, salt, pepper, cayenne pepper, oregano

Spray muffin tins with spray and fill cups 3/4 of the way with egg mix

Bake for 20 to 25 min-try poking with a fork to make sure they are done

Let cool for a few min and then remove from tins to cool completely

Store some in freezer and take out as needed. Yields 18 muffins.

These are extremely versatile! Try making them with spinach, any type of different peppers, mushrooms and different cheeses!   I can’t wait to try again with a different combo of ingredients! Also great to make ahead for the week so you have a delicious and nutritious grab and go breakfast everyday for you and your family. No Excuses! Always eat breakfast!

Enjoy!!!
xoxo-A

Homemade Jalapeno & Basil Hummus

HUMMUS4

 

Oh how I LOVE HUMMUS!!!

Ingredients:

1 15 oz can white beans-rinsed and drained (I used kidney beans)

1 cup chopped cucumber

1/4 cup olive oil

1 tsp minced garlic

1/4 chopped fresh basil leaves

1/4 cup chopped jalapeno pepper

Salt and pepper to taste

2 tsp lemon juice

 

Combine all ingredients in food processor and pulse until well blended together but careful not to let it go too long or it will lose its thickness and become runny-more like a dip (which is fine so don’t get upset if you have a dip and not a true hummus the first time around) Practice makes perfect!

Enjoy!

A

Wild Buffalo Chicken Casserole

wild buffalo chicken casserole

Ingredients and directions:

Pre-heat oven to 400 degrees

8 oz chicken breast or tenders/cubed and cooked on med heat/stove top in the following seasonings:

***cummin, dash of cinnamon, salt, pepper, cayenne pepper, garlic powder, Red Hot or any hot sauce

Boil 1.5 cups of pasta noodles (use whole grain or any non-white bleached flour based) cook almost to the time according to the package.

Chop 1/4 cup red onion and 1 cup tomatoes

Add the chicken, onions, tomatoes and pasta to casserole dish

Add 1/4 cup crumbled blue cheese, 1/2 cup lite sour cream or Greek yogurt and 1/4 cup skim or almond milk

Give everything a stir and then add any additional hot sauce that you may like for taste and spiciness!

Bake at 400 degrees for 35 min then sprinkle whole wheat unseasoned panko breadcrumbs on top and let bake for an additional 10 min. At the very end add a few more crumbles of blue cheese and place back in oven just long enough to allow it to melt.

I hope you enjoy!!! A