- 2 cups oats (quick cooking or old fashioned)
- 2 large very ripe bananas
- 2 large eggs
- 1 cup plain Greek yogurt
- 2 to 3 tablespoons honey
- 2 scoops vanilla protein powder
- 1 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- OPTIONAL – 1/4 cup chocolate chips
- OPTIONAL – 1/4 cup chopped pecans
It’s wet n’ stormy weather outside. There’s a spicy salsa beat pumping from the speakers. A delicious and healthy chicken tortilla crock pot soup cooking in the kitchen. This is exactly what is happening in my life right now… well, everything except for the salsa music part.
We have a recipe here that lets you easily scale the spiciness and is simple enough that anyone can cook it. It essentially boils down to one step: dice everything and throw into crock pot, go to work or school, come home and eat.
Lets do this!
- 1.5 to 1.75 lbs boneless skinless chicken breast
- 1 bell pepper (red or green, I normally buy whatever is cheapest)
- 1 yellow onion
- 1 jalapeno pepper (keep the seeds if you want it to be more spicy, bin the seeds if you want it less)
- 2 15oz cans diced tomatoes (do not drain, we want that juice)
- 1 15oz can black beans (optional recipe is great without)
- 2 cup chicken broth (I use the reduced sodium stuff)
- 2 garlic cloves (finely minced)
- 1 tsp red pepper flakes (if you like your soup on the less spicy side, start with a 1/2 tsp)
- 1 tbsp chili powder (if you like your soup on the less spicy side, start with a 1/2 tsp)
- 1/2 tbsp ground cumin
- 2 bay leaves
- *after cooking*
- avocado (cubed, to use as a soup topping prior to serving)
Add all ingredients to crock pot (except the avocado). Make sure the chicken is covered by all of spices, juice, and vegetables.
Cook on high for 4-5 hours. Remove chicken, using a pair of forks (or whatever your preferred method is, ninja sais or robotic claws work also ) shred your chicken, return chicken to pot. Cook on low for another 2 hours.
Salt and pepper to taste. I normally do 10-15 cracks on the pepper mill for mine, but I like it a bit more peppery.
Throw your soup in a bowl, toss some cut up avocado chunks on top and enjoy!
Pulled pork. Pork that is pulled apart (by hand – caveman style!) and slathered in sauce. Super easy to make when it’s unhealthy and loaded with sugar… but I’ve never really found a recipe that both made my mouth water AND is good for you.
This recipe is a lot different from the normal bbq pulled pork sugar-bomb we normally have, but it’s amazingly tasty and with a different flavor profile, it’s a nice change up from the same-ole same-ole “meat with red sauce” that can quickly become routine.
So drop your preconceived notions on combining ginger, apples, and pork and let’s give this a go!
- 2-2.25lb pork shoulder (I buy the cheapest hunk of meat they have normally)
- 1 large onion
- 3 apples (I prefer red apples, but anything you have on hand will work)
- 1 cup beef broth (I use the low sodium stuff)
- 1 tbsp honey
- 1 tbsp ginger (buy fresh, it makes a difference!)
- 1 tsp cinnamon
- ½ tsp paprika
- 2 medium garlic cloves
- 1 bay leaf
- 1 tsp salt
- pepper to taste
Core your apples and cut into small cubes. Slice up all of your onions. Make a bed along the bottom of the crock pot using roughly half your apples and onions. Put your meat in the crock pot. Add the rest of the onions and apples on and around your pork.
Grate your ginger and add it to the crock along with the rest of the ingredients. Make sure the meat is evenly covered by your spices.
Cover your crock pot, set to high, and let cook for 5-6 hours.
Everyone’s crock cooks a little differently, but cooking for around 5ish hours seems to do the trick. A perfect indicator of it being done or not is if you can easily shred the pork IN the crock pot using only one fork. The meat should be basically falling apart at this point. If you need to take it out to shred it, I’d let it cook for a while longer.
That’s all there is to it. Get out of your safe zone and give this sucker a try.
A big ole pot. A pound of turkey. Some tomato, veggies and spices.
What does that all add up to?
The tastiest healthy chili you’ve just about ever had. The only thing that could make this recipe even better is if it was super easy. Like throw a bunch of stuff into a pot and a couple hours later have some delicious food to eat easy.
Luckily for you – it is. I’ve had a bunch of folks try this yummy chili at one of our 44 fitness post workout potlucks and the reviews were awesome, so I’m confident you and yours will enjoy it too.
The recipe below has no beans, but you could easily toss in a can of pinto beans if you need some additional carbs in your life.
- 1 pd ground turkey
- 1 15 oz can diced tomato
- 2 cup chicken broth
- 8 baby carrots
- 1 stick celery
- 1 medium onion
- 2 green peppers
- 1 zucchini
- 1 squash
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 bay leaf
start with 1/2 a tsp of the following spices if you like your chili milder, you can always add more later (I personally normally do a generous tsp to liven stuff up)
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 1 tsp red pepper flakes
- 1 tsp cumin
Throw your ground turkey into a large pot, break apart with a spatula until cooked. When that’s doing its thing start cutting up your veg. When the turkey is finished cooking, toss in your chopped celery and onions. Let the onions cook until they are translucent.
Add the rest of your chopped veggies, tomatoes, chicken broth, and spices to the pot. Bring everything up to a boil, then reduce the heat, cover the pot, and let simmer for one hour. The longer you cook it, the better it will taste, but an hour is the minimum. I normally start my chili around lunch time and let it simmer until dinner, checking the heat and stirring occasionally. Depending on how moist your veggies are, cooking for longer will allow you to get rid of some of the extra fluid and thicken everything up (as well as make it taste better).
Like noted above the 1tsp of the spicey-spices will make an above average spicy chili, so if you like your food a bit milder (or someone who is eating this does) start with half tsps of the last spices. Remember you can always taste it and add more heat if needed.
Give it a try and enjoy!