I’d be lying if I didn’t say I’ve eaten this salad daily for the past…oh, two weeks or so. A big serving of protein over a bed of lettuce covered with sautéed red onions and a bit of sweet barbecue sauce, topped with my favorite cheese – mozzarella.
It’s a lighter fare, but still allows me to get some protein and veggies in, while being not too filling so that I can hit the gym not too much later.
Barbecue Chicken Salad:
- 3 cups of chopped green leaf lettuce
- 1/4 red onion
- 1 c. (100g) of shredded, cooked, chicken breast, chicken thigh, or a combo of two
- 1 T. barbecue sauce (I used Bone Suckin’ Sauce, original)
- 1/4 c. shredded mozzarella
- coconut or olive oil
- fresh ground black pepper
I like to bake chicken breast and thighs ahead of time and once they’re cooled turn them into shredded chicken. I love dark meat chicken to bring a bunch of flavor to chicken breast.
Heat a bit of oil in a cast iron pan over medium-low to medium heat, and saute the red onion. Add the chicken to the pan and cook until warmed.
While this cooks, chop your lettuce, and spread on a dinner plate.
Place the cooked chicken and onion in a bowl and top with 1 T. of BBQ sauce. Pour on top of the bed of lettuce, top with shredded cheese, and fresh ground black pepper, if so desired.
I love breakfast – hands down it is my favorite meal of the day. Starting my morning off with a big bowl of creamy oats, especially in the winter, is the best way to start my day. Oh and coffee, of course.
Some recent breakfasts I’ve been enjoying:
Greek yogurt with a crumbled blueberry muffin and frozen blueberries:
Pumpkin oats with homemade sunflower seed butter & jelly + sliced almonds:
…eaten quite a few times…
Pumpkin oats loaded up with Nuttzo, dark chocolate chips, hemp seeds, shredded coconut, and vanilla spice hemp protein.
What are your favorite breakfasts?
I had a baking itch this past weekend. What’s better than a fresh baked cookie? Not much! Butter, sugar, eggs, flour, vanilla, mix-ins. Using your standard chocolate chip cookie recipe (technically it was a mesquite flour chocolate chip cookie recipe), and then assembling extra ingredients to make a variety of different combos.
Gather your ingredients.
Cream the butter and sugar. Add the egg and the vanilla. Slowly add in the flour in batches. Then divide the dough.
- Chocolate chip (classic!)
- Chocolate chip pecan
- Goji pecan
- Oatmeal raisin
- Oatmeal raisin pecan
Using a cookie scoop (or a spoon), place on a baking sheet. Note: I placed them close together so I could freeze them, so I’d have my own “break and bake” - minus the breaking – in the freezer. Fresh baked cookies in a moments notice, but made from scratch? Yes, please!
The key is in a little creativity. Get baking!
I’ve been sick the past couple days, laying in bed missing school. My appetite has been lacking for the most part, but this morning I was finally feeling up to breakfast. This is a favorite of mine from when I was a kid, and it just made me feel better having my favorite breakfast.
Two eggs, over medium, a slice of toast with butter and strawberry jelly, 2 chicken sausage links and a slice of turkey bacon.
Not from my childhood but a current favorite: greek yogurt with a banana and a Clif Kidz Zbar (Chocolate Brownie flavor) with coffee.
What was your favorite childhood breakfast?
I also loved oatmeal – strawberries and cream, apple cinnamon, or maple brown sugar. Oatmeal is still one of my favorite adult breakfasts.
Banana Cream Pie
- 1 egg
- 85g greek yogurt
- 4g protein power (or flour)
- stevia, to taste
- cinnamon to taste
- 55g (~1/2) banana
Preheat oven to 350F. Grease a small baking dish.
Whisk the egg together. Add the greek yogurt and protein powder – combine until mixed. Add the stevia, cinnamon and the banana.
Bake @ 350F for 30 minutes, then turn off oven and let it remain another 20-30 minutes. Place in the fridge at least 4 hours or overnight.
Topped with greek yogurt, strawberry jelly, sliced almonds and chocolate chips:
Alternatively just eat it out of the bowl.
One of my favorite things about winter is soup. When it’s cold outside, nothing warms me up more.
I love making a big pot and having it on hand – pairing with sandwiches, using it to dip food in.
On the menu from the weekend was a homemade Leek & Potato Soup:
Leek & Potato Soup
- 2-3 leeks, chopped
- 1 clove garlic, minced
- 1 large or 2-3 small potatoes, chopped
- chicken or vegetable broth
- 1 bay leaf
Heat a medium sized pot over medium low heat. Add a bit of olive or coconut oil. Saute the leeks and garlic for about 5 minutes until they start to brown. Add the potatoes and enough broth to cover. Simmer for 45 minutes until the potatoes are tender.
Blend everything in a blender (lid on, but cap removed to let steam release – cover with a towel to prevent it from spilling). Pour back into the pot.
I served mine with some turkey bacon and shredded cheese. Perfect!
What’s your favorite soup?
Crumbled Udi’s GF Blueberry Muffin, frozen bloobz, greek yogurt.
Homemade roast beef, open-faced sammie, chicken noodle soup, clif kidz zbar:
Chicken and waffles (my current favorite meal!), homemade cranberry sauce, peas with butter:
Ben & Jerry’s Chocolate Brownie Froyo with 2 Udi’s GF Chocolate Chip Cookies:
On a cut too. PR-ed my DB bench yesterday (30lbs 4×8) and one arm DB row (50lbs x 8). Killing it in the gym still.
See you later!