Eat Clean: Slow Cooker Salsa Chicken

I cannot take any credit for this recipe. I've been making for quite awhile now when I'm in a pinch- like today 😳

I got the idea from a young lady who I used to follow on Facebook. For the life of me, I cannot remember her name. When I do, I will mention her in this blog for proper credit 😇
 Ingredients🍎🍆🍒

Frozen chicken breasts

Jar of organic salsa

Place all ingredients in a slow cooker and cook on low 6-8 hours.

This is great in corn tortilla's, in salad with fresh avocado or in a baked sweet potato. Delish! 😜

 

Eat Clean: Apples and Cinnamon Steel Cut Oats

 

Simple. Clean. Yummy!

I like to make this on my food prep day. I will separate into individual  serving sizes so its grab and go! It makes the house smell so yummy!

1 C Steel Cut Oats

3 C unsweetened vanilla coconut or almond milk

1/4 C powdered stevia

3 organic gala or Fuji apples

I like to use the slow cooker bags for easy clean up. Be sure to spray slow cooker or bag with organic cooking spray.

Place all ingredients in coated slow cooker and stir until all ingredients are well incorporated. 

Turn your slow cooker on high to cook 4 hours. Be sure to stir often.

If you like a little sweeter, you can add a smidge of raw organic honey right before consuming. Top with walnuts. Enjoy!

Sweet Potato Cubes

These are scrumptious! And can be eaten for breakfast, lunch, morning snack! Nom-nom!

What you will need:

Sweet potatoes with skin, cut into cubes 

TBSP coconut oil

Cinnamon

Per-heat oven to 400 degrees. Place a piece of parchment paper on a large cookie sheet and place cubed potatoes on parchment paper. Sprinkle with coconut oil and lots of cinnamon. 

Place in preheated oven and bake for 20 minutes. Flip sweet tators and cook an additional 20 minutes. Enjoy!

 

Eating Clean Stir Fry

If you are in the mood for a little stir fry, this dish will for sure satisfy! Most asian cuisines are packed full of excess fats and starchy carbohydrates. This dish is clean, clean, clean, full off veggies, nutrients and quite tasty.

Ingredients:
1 TBSP olive or coconut oil
package of organic chicken, cut into cubes
1/2 white onion
garlic clove
broccoli
shredded cabbage
1 red bell peppers 
mushrooms (optional)
any other veggie you like in stir fry

Sauce:
2 TBSP rice wine vinegar
1 tbsp raw honey
3 TBSP low sodium tamari or Bragg's amino
1/8 tsp crushed red pepper flakes

Heat oil in a large skillet or wok. Add cubed chicken and cook until completely done- set aside. Add onions and garlic to the skillet or wok and cook until onions are translucent. Add raw veggies and cook for abut 2 minutes and then add the sauce. Continue cooking veggies in the sauce to the point where they are just turning bright in color- not too long, you don't want mushy veggies. Once veggies are finished cooking, add the chicken and mix all ingredients together.

For the sauce:
Mix all of the sauce ingredients in a small bowl

If you are in phase 1, you can add 1/4 cup of steamed brown rice with this dish.

Cauliflower fried rice recipe coming soon!

Buffalo Chicken Tenders

Buffalo chicken tenders are a big hit in my household. You can ad these to your salads, shred and put in corn tortilla's, or just have them with a side of greens. 
 
Ingredients:
organic chicken tenders or chicken breasts cut into strips
1 Cup of Frank's Buffalo Sauce
1/4 Cup coconut oil (softened)
sea salt and ground pepper to taste

Preheat oven to 350. Mix Frank's and coconut oil together. Season organic chicken with sea salt and ground pepper and then dip in your Frank's and coconut oil. Place on a cookie sheet (I line mine with parchment paper for easy clean up) and place in preheated oven until chicken is cooked through.