Wednesday, July 28, 2010

Easy Mexican Chicken

This is SO easy and SO delicious - I'm really excited to share this with you.  It comes to us from CrossFit Peachtree - and it requires a crock pot.  It was cooking all day and all I could think of as I was smelling it was how great it would taste with tortilla chips.  But when we ate it, we didn't even miss them - this is amazingly delicious.

For four + servings you will need:

3 boneless, skinless chicken breasts
1 -24 oz jar of picante sauce (we like Pace and it is all natural)
1 bag of spinach
2 avocados
a handful a cilantro
2 limes
2 Tbsp olive oil

Step 1:
Cut the chicken into small pieces and place in crock pot.  Cover with entire jar of picante.  Cook on low for 6-8 hours.

Step 2:
Juice the limes.  Place spinach in a serving bowl.  Toss with cilantro, lime juice and olive oil.

Step 3:  Remove chicken from crock pot and shred with two forks.  Place back into crock pot and stir.

Place spinach on plates.  Top with sliced avocado.

Top with chicken mixture.  If you eat cheese, top with Mexican blend of cheeses.  Enjoy!

Wednesday, July 21, 2010

Chicken Club Wraps

This is so easy and delicious.  My favorite deli sandwich is the Club, and I have been known to go to the deli and dig all of the protein out of a Club and leave all of the bread on the plate.  Mmmm.   This recipe lets us eat the whole thing.

Ingredients: 
1 lb shredded chicken (recipe follows)
romaine lettuce leaves
bacon
avocado
shredded cheese (optional)

Simply place all ingredients on the lettuce and enjoy! My husband likes to top these with hot salsa.  

* To shred chicken breast - place chicken in sauce pan and cover with water.  Add a dash of garlic powder, onion powder and sea salt and let boil for 1/2 hour.  Drain and remove chicken from pan.  Place chicken on a plate and pull apart with two forks.  

Sunday, July 11, 2010

Waffles. No, Really.

These amazing things come to us from a great website called Eat the Cookie.  In her recipe she uses 2 Tbsp coconut flour and 4 Tbsp almond meal.  We can't use almond meal in our house because of a nut allergy, so we simply left the almond meal out - still delicious.  This recipe calls for agave nectar, which is a no-no on a primal diet.  Substitute 1 tsp honey.





I have a large Cuisinart waffle maker that makes 4 large waffles at a time.  This recipe makes 2 waffles - and they are very filling. Neither of my kids could finish 2 waffles.   Serving size is 1 waffle.  Trust me. This recipe has 300 calories and 14 grams of protein per serving.

We topped them with fruit.  Just pop some frozen blueberries out of the freezer and into a sauce pan.  Add a little lemon zest and let them stew while your waffles are cooking.  So good.

For 2 large waffles you will need:
3 medium eggs
1 tsp honey
1 Tbsp oil (canola or coconut) plus more to grease waffle maker
2 tsp vanilla extract
2 Tbsp coconut flour
4 Tbsp almond meal
1/2 tsp baking soda
1/4 tsp salt
pinch of cinnamon

1.  Rub waffle maker with oil and plug in
2.  Combine eggs, honey, oil, and vanilla
3.  Combine coconut flour, almond meal, baking soda, salt and cinnamon
4.  Mix dry ingredients into wet ingredients.  Let batter sit for 5 minutes.
5.  Pour into waffle maker and close lid.  Cook for 2 minutes and then check them - don't let them cook longer than 3 minutes - they will dry out.