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 😉.

Tomato Coating
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

Coated Chicken
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. 

Chicken in chili
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. 

Crunchy Kale
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. 

Pulled Chicken Chili over Spaghetti Squash 

Stuffed Chicken Pockets

Happy Labor Day Weekend to our American readers and apologizes for the lapse in posts! Summer is ending but it doesn’t mean your healthy eating plan needs to go into hibernation! Tonight’s post is an all-in-one flavor bomb that goes great over anything. 


Ingredients: Boneless, skinless chicken breasts, 1/2 white onion, sliced mushrooms, bell pepper (any color desired), bunch of spinach leaves, fresh mozarella, one garlic clove. 

Directions: Chop all veggies. Fry over a medium heated skillet. Save some of the chopped garlic to season your chicken. Add spinach leaves once onions have browned. Let sit and cool.


Wash chicken breasts (about half of one is enough for one person). Season with salt, pepper, onion powder, minced garlic, and oregano. Evenly cut the breasts laterally. You need to have enough room for your stuffing without completely cutting in half. Season inside as well. 


Once veggies have cooled, begin spooning into the inside of your chicken breasts. Cut the mozarella to size and evenly disperse throughout pocket. 

Once all chickens have been stuffed, cook on 350 for about 45 minutes. 


The key to making this dish taste original and not just regular old chicken, veggies and a little bit of cheese is to make sure the breasts are thoroughly seasoned, inside and out. Spices are what make or break a healthy recipe. Get creative! 

Almond Crusted Chicken Tenders

We all can agree that we miss fried food. The savory flavor, the crunchy shell it’s encased in, and the lack of silverware needed to consume it all make up the magic that is fried food. But the carbs and oil needed to make that magic happen come with a catch (kinda like a Disney movie). So getting creative is necessary when plain old grilled chicken has gotten old (which it will. After about the first week). 

Almond mix
Ingredients: chicken tenderloins, 1 bag of almonds, clove of garlic, 2 eggs

Directions: Process the full bag of almonds and the clove of garlic. Add whatever spices desired (just pepper and salt were used here). Crack eggs in separate bowl and mix thoroughly. 

egg and almond
Dip each chicken in the egg and then mix rigorously in the almond mix until completely covered. Place on baking sheet. Once all chicken has been coated, bake on 350 for about 20-25 minutes. Broil for 5 minutes for added crunch. 

Almond Chicken  oven
These were served with sweet potato wedges (recipe below) and salad. Thinking about pitching this to McDonald’s to replace the Happy Meal. Or maybe an Adult Happy Meal. The Amicable Meal :). 

Sweet Potato Wedges

Sweet Potato Wedges: Cut the sweet potatoes into wedge shapes. Toss with olive oil, rosemary, garlic powder, salt and pepper. Bake for 30 mins on 350.

Sweet and Sour Meatballs over Caulirice

Sweet and Sour Meatballs with Caulirice
Cauliflower is another vegetable that can be the answer to your carb cravings. If you can get passed its rather, uh, flatulent odor while it’s being prepared, cauliflower is able to be manipulated into a variety of forms that can serve as a base for any dish. 

Cauliflower-food processor
Ingredients: Medium size cauliflower head, 2 garlic cloves, one quarter white onion, bunch of carrot sticks, salt & pepper, Food processor

Ground chicken, orangic sweet and sour sauce, 1 egg, 2 tablespoons breadcrumbs
Caulirice: cut the cauliflower head into florets. Chop onion, garlic cloves, and carrots and add to cauliflower. The cauliflower is a bit bland without anything added to it, so the garlic and onion offer great flavor. Season with salt and pepper. A medium size head should be processed in two loads. Do NOT add any liquid. Mashed cauliflower is another conversation for another time 😜. Place in microwave safe dish. Cook for 8-10 mins. 

Caulirice
Meatballs: combine all ingredients (using about 3 tablespoons of S&S sauce) in large bowl and mix. For the breadcrumbs, we used an end piece of Ezekiel bread to keep it safe. Shape into medium size balls. Bake for 30 mins at 350. Broil for 2 mins if desired. Serve with extra sauce on the side. 

Sweet and Sour Meatballs over Caulirice
This dish is yet another example of a balanced meal that does not slack in the taste department. One you master it, Caulirice will be your go to fake starch. 

#Leftoverremix: Chicken Cobb Spaghetti Squash Salad

Chicken Cobb Spaghetti Squash Salad
We have already covered how spaghetti squash makes for a great low carb alternative to pasta. But, that can’t possibly be its only reason for being. What’s great about spaghetti squash is that it’s texture and thickness are applicable to both a hot or cold dish, so adding a bit to a salad gives you a fun new throw-in to keep your salads vibrant and unboring.

We have taken a leftover half of squash from the previous entry using pesto and steak (which also includes instructions on cooking the squash). After forking out the goods and placing it on top of spinach, we added chicken, bacon, blue cheese crumbles, hard boiled egg, avocado, tomatoes and onions. Now, you may say that a cobb salad is not exactly the most healthiest of options, but the fattiest ingredients have been added in moderation (you got to live a little, even with a healthy lifestyle :).

Chicken Cobb Spaghetti Squash Salad 2
You’ll find that the squash is a good absorber of dressings or just the cheese and bacon. So the next time you’re whipping up a Greek, Caesar, or Chef for guests, give them a little yellow shock by throwing in a bit of spaghetti squash. 

#Leftoverremix: Cashew Chicken Broccoli Slaw

Cashew Chicken Broccoli Slaw
Another #leftoverremix for when your stomach, taste buds, and soul just can’t do the same meal a fourth time in a row. In the fridge, we still had leftover broccoli slaw, chicken, sugar snap peas, and zucchini. Despite how delicious the Zucchini Pillows turned out, we opted to create a nice chopped salad with the remaining ingredients. 


First of all, if you are a raw food eater or seriously interested in a healthy diet at all, investing in a salad chopper (or a pizza cutter, but remember what you bought it for!) would be highly beneficial. It makes salad much more bite size and also helps to mix around dressings and ingredients. 

Ingredients: chicken, broccoli slaw, sugar snap peas, zucchini, cashews, sesame seeds, soy sauce/sesame oil/pinch of organic sugar mixture as dressing (Braggs’ Amino Acids will substitute well)

Directions: Place all dry ingredients in a salad bowl. Use salad chopper until ingredients are at desired size/consistency. Add dressing. Chop again. Quick & easy 🙂

Additional throw-ins, like edamame, rice noodles, or any other leftover veggies, will fit right in. Feel free to get creative and share your results! 

Zucchini Chicken Pillows

Zucchini Pillow
Missing pasta? Absolutely. All the time. Even in between bites when I’m actually eating it. Truth is, pasta is just one big carb bomb. More than bread and rice, pasta is filling, heavy, and only ends up sitting around your waist. But there are options that can itch that scratch without putting your diet in the danger zone.

Zucchini is very versatile. It can be manipulated in a variety of ways other than just cut up and fried. Here we have created zucchini pillows, a kind of “blanket” (see what I did there) term for either a ravioli or a dumpling. 

Zucchini cross
Ingredients: 2 large zucchinis, 1 large cooked chicken breast, vegetable peeler

Directions: With the vegetable peeler, cut 2-3 strips to form the vertical strip as seen above. Repeat the same process to form the horizontal piece. The strips are frail and may need more than 3 to support the chicken. 

Cut chicken into small pieces (what I have used is premade. Sue me:). Place in center. You can add any seasoning (garlic, pepper, etc) or even cheese to act as more of a binder. 

Zucchini wrapping
The rolling process is best done by first selecting an end that is underneath the other zucchini strip. Then pick an end that is on top, followed by the remaining underneath end, and finally finished with the last strip. BE SURE TO BE DELICATE. They can fall apart at a moments notice! 

Bake at 350° for 15 minutes. Then broil for an additional 10. 

Zucchini pillows out the oven
We have prepared these with a sort of Asian inspiration (more so dumpling than ravioli than) consisting of broccoli slaw, sugar snap peas, and rice with a drizzle of soy sauce/sesame oil.

These can also be done with cheese or any other protein in a red sauce as a ravioli substitute. Try them out, you won’t regret it!