Crispy Coconut Chicken Salad!

Happy Saturday to you! It has been SO cold here, I am becoming increasingly ready for spring. I’m tired of wearing a hat, gloves, and a scarf everywhere I go!!!!!! Not to mention the fact that my long runs are quite miserable when it’s so cold out. WHEW. Rant over, haha!

Cold weather aside, I have been staying with my half marathon training plan very well and so far have only missed a couple of workouts over the course of 4 weeks. In addition, I’ve lost 3 lbs. Yaaay! I do have a long run scheduled for tomorrow, but with a high of 28 degreesย no wayย Jose! I will be doing intervals instead on the treadmill, thank you very much.

Lately I have started reading The Joy of Half a Cookie by Jean Kristeller, which is on cultivating a healthy relationship with food. A few of my posts have touched on this, that I have really never had a good relationship with food. It’s either avoid food I can’t control myself around, or binge. There seems to be no middle ground for me, and that is NOT healthy at all. This book has definitely been an eye opener and I will be doing a review once I finish it (which at the rate I’m going will be in less than a week!).

The other night Garrett and I wanted to fix something for dinner that required little to no work but was tasty, so we came up with this baby.

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Fried buffalo shrimp salad. We pretty much just threw together what we had in the fridge/freezer. Fried shrimp tossed in buffalo sauce, over mixed veggies with cheese and ranch dressing. YUM!

In other news, I have still been breezing through the Skinnytaste cookbook, and came upon another gem. This crispy coconut chicken salad:

Yes, it tastes even better than it looks. It satisfied my craving for fried food, without the frying! The coconut mixed with the bite in the honey mustard vinaigrette is to die for. Plus, my husband who is a self proclaimed meat-a-tarian ย thoroughly enjoyed it.

Crispy Coconut Chicken Salad

  • spinach & romaine lettuce (or whatever greens you like)
  • shredded carrots
  • sliced cucumber
  • halved grape tomatoes
  • 8 chicken tenderloins
  • 1/2 cup shredded sweetened coconut
  • 1/3 cup panko bread crumbs
  • 3 tbsp crushed cornflakes
  • 1/4 tsp salt
  • 3 egg whites, beaten
  • 1 tbsp dijon mustard
  • 4 tsp olive oil
  • 4 tsp honey
  • 4 tsp white vinegar

Preheat oven to 325. Spray cookie sheet with cooking spray. Mix coconut, bread crumbs, cornflakes, and salt in a shallow bowl. Dip each tenderloin in egg whites, and then place in coconut mixture and coat well on each side, and place on cookie sheet. Spray the top of each tenderloin with cooking spray, and place in the oven. Cook 15 minutes, then flip each tenderloin and cook another 15 minutes or until done. To make dressing, stir together mustard, oil, honey, and vinegar. Assemble veggies on plates, and top each plate with 2 tenderloins, sliced diagonally. Warm dressing in microwave for a few seconds, and spoon some on each salad. BOOM. You have a super delicious salad with very little work at all! ๐Ÿ™‚

I ate this salad as a wrap as well, and it was awesome! Enjoy!

 

Kale and Quinoa Power Salad!

Happy Thursday everybody! This morning I got in a nice 3 mile run, and I’ve noticed I’m running faster than I have in the last couple weeks. Yaaaay for progress! Plus this morning’s temperature of 36 actually felt warm compared to my runs lately.

Today for my lunch at work I didn’t have a whole lot of options in my fridge of already prepared food (which is what I usually eat) so I had to get a little creative, and I’m so glad I did! I made this amazing salad, full of superfoods that kept me full for hours, and gave me tons of vitamins!

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This salad has: kale, carrots, blueberries, almonds, and quinoa. I can’t even BEGIN to list all the health benefits of each of those. Together they made a delicious and quick lunch that is very portable, and easy to take to work or school for lunch!

Kale and Quinoa Power Salad

  • 1/2 cup prepared quinoa (just follow directions on box, and cool)
  • about 2 cups kale, torn into small pieces with stems removed
  • 1/4 cup shredded carrot
  • 2 tbsp slivered almonds
  • 1/4 cup blueberries

Dressing

  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp low sodium soy sauce
  • 1 clove garlic, chopped
  • 1 tbsp brown sugar
  • 1 tbsp minced fresh ginger
  • 1/2 tsp sesame oil
  • 1 tbsp water

To make dressing, combine all ingredients in blender and blend until smooth. Pour into a jar and keep in the fridge- this makes enough for several salads so you have leftovers! Pour about 1 tbsp of dressing on kale and massage it for a couple of minutes, this will break down the kale and make it more tender. Place in fridge for about 15 minutes and allow to marinate. Then put the rest of your salad ingredients together and add more dressing if desired. Enjoy! ๐Ÿ™‚

This salad was very filling for me, and when I eat things like kale I feel like I have superpowers because I know it’s so good for my body. This is not, however, a low calorie salad. Mine came to about 500, but it’s calories filled with nutrients my body needs to keep going!

Jerk Chicken Tacos and a Few Days Catch Up!

Happy Tuesday everyone!

This morning I did Jillian Michaels’ 6 Week Six Pack video (I have SERIOUSLY been needing to do some ab work lately) and had a cookies & cream protein shake.

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Seriously, where has cookies & cream protein powder been all my life?! It’s delicious! For this shake I wanted to keep my calories low, so I just put in 1/3 cup plain Greek yogurt, pinch Truvia, 1/2 scoop cookies & cream protein powder, 1 cup almond milk, 1 cup ice cubes. It was super cold this morning, so my shake may not have been the best option for keeping me warm, haha! I actually looked out the window after my work out and it was snowing!

So I’ve been trying to get back into healthy eating, and have mostly been successful! I had a frontega chicken sandwich at Panera the other day with black bean soup and an apple. (Yes that is a Nora Roberts book in the background, I have been sucked into her books lately!)

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I was shocked it was only about 540 calories for the whole meal! I have also been putting in plenty of snuggle time with Chloe on my new bedding I got for Christmas. ๐Ÿ™‚

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Jerk chicken tacos is the first recipe I have made out of my new Skinnytaste cookbook, and I have to say it did not disappoint!

They were delicious and I have been using the chicken for other things too, like salads. I put the chicken on my crunchy Thai peanut salad that I have made a zillion times and it worked perfectly!

Jerk Chicken Tacos (from Skinnytaste)

  • 2 large chicken breasts
  • 2 cloves garlic
  • 2 tbsp jerk seasoning
  • 1/4 cup orange juice
  • 2 tsp lime juice, 1 tbsp lime juice (divided)
  • 1 mango chopped
  • 1 avocado chopped
  • 1 tbsp chopped red onion
  • salt and pepper to taste
  • yellow corn tortillas (I used Mission)

Combine first 5 ingredients in crockpot, and cook on high for 2 hours. After chicken is done, shred or chop it, whichever you prefer. Combine mango, avocado, red onion, and salt and pepper to make salsa. Then, get a frying pan heated over medium-high heat and cook each tortilla until crispy and slightly browned. I cooked each side for about 45 seconds and then flipped it. Assemble tacos with tortilla, chicken, and salsa and you’re done!

I didn’t realize until I made this recipe how much lower the calories are if you eat yellow corn tortillas compared to the regular bleached flour ones. It’s a huge difference! Plus the corn ones have a great texture and flavor. I think we’re switching to these from now on!

 

T25 and Easy Shredded Chicken

Happy Monday! I hope everyone had an amazing Thanksgiving! I have already watched about 4 Christmas movies and am going to get my Christmas tree tonight! Yaaaay Christmas time! ๐ŸŒฒ I put up my parent’s tree yesterday, with Sadie’s help!ย IMG_1111

Though there is one downside to this time of year- many of us put health and fitness on the back burner and eat pretty horribly! I think eating holiday treats is awesome! But it needs to be a part of a balanced diet, and we need to get some workouts in there too! When I’m celebrating with family I want to look and feel my best, so that includes getting in my workouts and eating healthy food when I can.

Last week I started back T25!


One thing you can always say about T25- it gets you sweating, and fast! I’m starting with Alpha and will probably only do it a couple weeks before moving on to Beta since it’s not super challenging for me. Plus I’ve been adding in runs when the weather is nice!

Now I have a recipe I may have shared before, it’s shredded chicken in the crockpot.


It’s super easy to make, and so versatile! I’ve used it in tacos, nachos, and my favorite: salads!


For this salad I have a bed of lettuce with shredded chicken, black beans, corn, cheese, broken up tortilla chips and a few dollops of plain Greek yogurt. Yummmm!

Easy Shredded Chicken

  • 3 chicken breasts
  • 2 cans Rotel (I use hot!)
  • 1 packet taco seasoning

Put all ingredients in crockpot, and cook on low 7-8 hours. Once done, shred with 2 forks and enjoy!

See? You can’t get any easier than that!

Cashew Noodle Salad

Happy Saturday! I’ve got another awesome new recipe, that is husband approved!

I got a recipe for a noodle salad here, and it is similar to a dish I eat at Vietnamese restaurants often and have a hard time recreating… until now!

Cashew Noodle Salad

My husband and I prefer to eat this dish cold, but you could certainly eat it warm if you prefer. I love all the different tastes and textures- fresh veggies, shredded chicken, creamy sauce, and noodles!

Cashew Noodle Salad

The best part is this recipe is super simple and quick. But most importantly, tasty and satisfying!

Cashew Noodle Salad

  • 1 pkg rice noodles, cooked according to package directions
  • about 2 cups fresh mixed veggies (I used baby spinach and chopped purple cabbage)
  • 2 chicken breasts, boiled and shredded (or grilled, however you prefer!)
  • 1/4 cup chopped cashews

Sauce ingredients

  • 1/4 cup cashew butter
  • 2 tbsp sesame oil
  • 1/4 cup soy sauce
  • 1 tsp red pepper flakes
  • 1 tsp ground ginger
  • 1/4 cup water (or more depending on desired thickness)

In a large bowl, toss the first 4 ingredients and set aside. In separate bowl, stir together sauce ingredients adding water a spoonful at a time until desired thickness is reached. Pour sauce over salad, and enjoy immediately or refrigerate and eat once everything is cold.

I loved this dish so much because it’s so simple, but full of flavor! Plus it really gets you out of a rut eating the same thing over and over, it’s fun to try new things! ๐Ÿ™‚

Update and Caesar Chicken Salad!ย 

Hey guys! Sorry for being MIA here lately, my sister’s wedding this weekend took a lot of my energy the last couple weeks, haha! That paired with straining my quad in one of my legs mysteriously has left me having to take the last 2 weeks off workouts… And man, did I miss my workouts! Unfortunately I seem to be a very all-or-nothing kind of girl because when I’m not working out, I slack in the healthy eating department too.

However, I did have an awesome chicken Caesar salad today!ย ย This salad had: baked chicken from my amazing dill chicken sandwich, romaine, green pepper, fresh grated Parmesan, Caesar dressing and Italian bread!

Yesterday Garrett and I had a glorious 3 mile run, it was a perfect fall day! Of course, I totally forgot to take pictures. Also I’m a bit sore from the run since I haven’t ran hardly any lately, which is something I haven’t experienced in a LONG time! We’re gearing up for a 10K on Halloween in Virginia Beach, and we can’t wait! Though we definitely need to spend some time training before then, we only have a few weeks!

I apologize for the lack of posts, there will be awesome fall inspired ones soon. ๐ŸŽƒ

Sometimes life gets in the way of our plans, haha!

Asian Quinoa Salad

Yesterday I was not terribly happy with my food choices. I made some good choices, and some not-so-good ones. Let’s just say I DEFINITELY went over my calorie count for the day. When I woke up this morning, I was in a foul mood and did NOT want to work out. I wanted to stay in bed and take a rest day.

But, I didn’t! I woke up early and got in a 21 Day Fix workout, and followed that up with a Ruby Red Smoothie! My workout instantly lifted my spirits, and my smoothie left me feeling nourished and ready to take on the day. ๐Ÿ™‚ Stumbling is perfectly human, the important thing is to get back up and keep going!

Last night I made this super easy quinoa salad. I got the recipe here. It’s so filling, and full of veggies and flavor! Plus it’s pretty- look at all those colors!

Asian Quinoa Salad

I usually like to eat salads for lunch at work because they’re quick to make and keep me full until dinner time (or at least snack time, haha). So I thoroughly enjoyed this one for lunch today!

Asian Quinoa Salad

  • 1/2 cup quinoa
  • 1 avocado, diced
  • 1 green onion, thinly sliced
  • 1/4 cup grated carrot
  • 1/4 cup chopped red cabbage
  • 1/4 cup corn
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chow mein noodles (for serving)

Sesame Vinaigrette

  • 1/4 cup plus 2 tbsp rice vinegar
  • 1 clove garlic, minced
  • 1 tbsp sesame oil
  • 1 tbsp sugar
  • 1 tsp soy sauce
  • 1 tsp ground ginger

Cook quinoa according to package directions, set aside. To make vinaigrette, whisk all ingredients together and set aside. Toss vegetables, vinaigrette, and quinoa together and enjoy! This makes 2 servings. One serving is 501 calories!

Have a healthy happy day y’all! ๐Ÿ™‚