Pulled Chicken Chili

Hello 2017! It’s been a while but we are back with some delicious and nutritious recipes to help you stay on track with your healthy New Years resolutions!

What else is there to make when it’s freezing everywhere other than chili? Yes, usually the meat is on the fatty side and it’s normally paired with some sort of fat-inducing carb. But this recipe packs the protein and subs out the starch for a carotenoid rich squash. And, it’s topped with some cruncy kale because tortilla chips are certainly on no ones diet right now 😉.

Ingredients

Chicken: One red onion, One garlic clove, One (any color, yellow used here) bell pepper, One can tomato paste, 2 tablespoons apple side vinegar, 2 tablespoons agave nectar, 3-4 boneless chicken breasts

Chili: 1 can tomato sauce, 1 can diced tomatoes, 1 can black beans, 1 can kidney beans (any combo of beans will work)

2 Spaghetti Squashes (serves about 5)

1 bag of chopped kale. Juice of 1/2 lime.

Directions: Dice veggies. Heat a skillet to medium heat. Brown veggies and then reduce heat. Stir in tomato paste, vinegar and agave. Add any hot spices you desire (cayenne, chipotle, cumin and black pepper used here). Mix until a cohesive paste. Lightly coat each chicken breast.

In a slow cooker, add 1/2 the can of diced tomatoes and 1/2 can of sauce. Add chili pepper and any other hot spices desired. Add both cans of beans. Place coated chicken on top. Add the remaining diced tomatoes and sauce. Cook on low heat for 4-5 hours. After about 2 hours, use a fork to break apart chicken.

Refer here for instructions on cooking spaghetti squash.

For the crunchy kale topping, spread the greens out on a cooking sheet. Drizzle lime juice over and sprinkle with cilantro if desired.

This is just the thing to warm you up without costing you your diet. The squash serves as a great base that will make you forget all about that pasta.

Junkless Peanut Butter Cups

Happy Halloween! For the kids, it’s all about the candy and for the adults, it’s either about boozing while wearing a ridiculous outfit or waiting for the kids to pass out so you can have your crack at their loot. Either way, your health doesn’t take first priority.

While this may seem like the perfect opportunity to cheat a bit, keep in mind, the next two months are perhaps the most tempting, so play it safe with a more healthy alternative to processed sugar, artificial colors, and a host of other horribly addicting bad stuff.

Ingredients: 1/2 cup coconut oil, 1/2 cup cocoa powder, 1 tablespoons (or to liking) almond milk, 1 teaspoon vanilla extract, 3 tablespoons of agave or maple syrup, 1 jar of peanut butter, small size cupcake liners

Directions: Mix together oil, cocoa powder, almond milk, vanilla and agave or syrup. Without the almond milk, the mixture will lean towards more of a dark chocolate taste. If to your liking, add less milk. If not, add more.

Fill each mini cupcake liner (recipe makes about 13-how appropriate 😱) a little less than halfway. Glob an appropriate amount of peanut butter into each as shown above. Refrigerate for 10-15 minutes.

After confirming that each cup is solid, top each one off with the remaining mixture. Make sure peanut butter is covered. Refrigerate again for 10-15 minutes.

These are great if you’re having a party or just for something fun to do with your kids for the holiday. We don’t recommend handing these out to trick-or-treaters because Halloween is the one holiday where homemade treats are not appreciated 😱. Snack wisely and have a happy and safe Halloween 👻🎃!

Apple Peanut Butter Breakfast Bars (V)

We’ve all heard that breakfast is the most important meal of the day. The problem is, it’s also at the most hectic time of the day. Mornings tend to consume us rather than us consuming the necessary nutrients to have a productive day. And worse than that, McDonald’s breakfast makes the allure of the drive-through all the more appealing.

But, breakfast prep is possible! These bars (which we could even call “breakfast brownies” due to their mouth watering moisture) are filled with protein and good carbs from an unlikely source to successfully prepare you for the day.

Ingredients: 1 can chickpeas, rinsed and dried (yes, you read that right), 1/2 cup peanut butter, 2 tablespoons of agave nectar, 1 tablespoon of chia seeds, 2 scoops of protein powder (vegan used here), 1 tablespoon of coconut oil, 3 apples (any kind), 1 tablespoon of cinnamon, pinch of sea salt

Directions: Dice apples. Sauté in pan for about 15 mins or until a bit browned while adding cinnamon. Let cool once completed.

Once cooled, process all ingredients together (chickpeas, peanut butter, agave, etc.). You should have a peanut butter cookie-like batter (but foodborne illness free!). Pour into greased cake pan (recipe caters to 8×8, but a 12×8 is all that we had available). Bake for 30 mins at 350°.

We cut the bars quite large to give a filling portion for the morning. If using as a dessert (which they are also excellent for), you may want to cut to more of a brownie size.

The bars are packed with protein (about 20 g per bar if you cut in 6’s) and are gluten free and vegan. They are sure to keep you full and fueled for your busy day.