Barbecue Chicken Salad

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.

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Barbecue Chicken Salad:
serves 1

  • 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.

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My Favorite Breakfasts

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:

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Pumpkin oats with homemade sunflower seed butter & jelly + sliced almonds:

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…eaten quite a few times…

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Pumpkin oats loaded up with Nuttzo, dark chocolate chips, hemp seeds, shredded coconut, and vanilla spice hemp protein.

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What are your favorite breakfasts?

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Baking: Chocolate Chip Cookies

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.

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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.

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My combos:

  • 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!

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The key is in a little creativity. Get baking!

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Country Breakfast

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.

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Not from my childhood but a current favorite: greek yogurt with a banana and a Clif Kidz Zbar (Chocolate Brownie flavor) with coffee. :)

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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.

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Banana Cream Pie

 

Banana Cream Pie
serves 1

  • 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.

 

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Topped with greek yogurt, strawberry jelly, sliced almonds and chocolate chips:

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Alternatively just eat it out of the bowl. ;)

 

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Leek and Potato Soup

 

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.

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I served mine with some turkey bacon and shredded cheese. Perfect!

What’s your favorite soup?

 

 

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Thursday Meals

 

Crumbled Udi’s GF Blueberry Muffin, frozen bloobz, greek yogurt.DSC_0001

Homemade roast beef, open-faced sammie, chicken noodle soup, clif kidz zbar:DSC_0005

 

Chicken and waffles (my current favorite meal!), homemade cranberry sauce, peas with butter:

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Ben & Jerry’s Chocolate Brownie Froyo with 2 Udi’s GF Chocolate Chip Cookies:DSC_0011

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!

 

 

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