Slow Cooker Chicken Adobo

You know those days where you don’t feel like cooking and it’s too hot to turn on the oven to roast some chicken and vegetables?  This is your meal for those days.

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It’s super, SUPER easy and  tasty.  As a bonus, it’s pretty healthy too.  It might be a little bit high on salt but you’re not really drinking the sauce, just spoon a bit on your spaghetti squash (or rice #carbs4life) and you’re good to go.

I think I’ve only had traditional Filipino Chicken Adobo at a restaurant once.  I remember it being delicious and tangy.  As is true with most countries in South East Asia, the Philippines has awesome food and I’d love to visit.

In the meantime, make this dish for an easy weeknight meal while you daydream about being in a far off land.

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Slow Cooker Chicken Adobo

8 pieces of bone-in chicken (I used drum sticks)
3/4 cup low sodium soy sauce
1/2 cup apple cider vinegar
6 cloves of garlic, crushed
1 shallot, sliced
3 bay leaves

Place all ingredients in a slow cooker.  Cook on high 4-5 hours.

Serve with spaghetti squash and green beans (or serve on rice, because I’m pretty sure that’s how it’s normally served).

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If you’re wanting to make this paleo, you can probably substitute coconut aminos for the soy sauce and you’re good to go.

I had this for dinner and leftovers for lunch.  All sorts of goodness.

Totally unrelated to this recipe, I have a mini poll…

Would you be interested in seeing workouts on here?

Let me know in the comments (Yay! I love work outs! Bring ’em on! OR Umm no thanks, more cake, please).

 

 

 

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Healthier Banana Coffee Cake with Maple Oat Topping

A quick cake for when you need something a little bit on the healthier side.

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I had a rough morning a few days ago.  Then I gave myself a pep talk and remembered that being healthy is something I have to consciously do everyday. For me, being normal means eating three meals a day, focusing on eating a lot of vegetables and protein and NOT eating 3 slices of cake after lunch.   Pretty simple right?

The reality is I’m always going to want dessert, and eating dessert is ok in moderation. Eating a donut, chips and ice cream all in the same day (aka this past Sunday) is a little too much for me .  There is definitely a balance.

Somedays I want to embrace it and make real, delicious desserts, because I love baking.  But then other days, I want to make healthier alternatives with a little more consideration for the ingredients, like this cake:

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It’s lower in sugar than traditional cake and gluten-free (if that matters to you).  It only uses whole oats so you don’t have to worry about processed flours.

Healthier Banana Coffee Cake with Maple Oat Topping

1/4 cup canola oil
1/4 cup maple syrup
1 egg
1/2 tsp vanilla extract
1/2 cup rolled oats, ground*
1/2 cup almond flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 medium ripe  bananas, mashed
1/2 tbsp powdered sugar (optional, for dusting)

For Topping:

1/4 oats
1 tbsp canola oil
1 tbsp maple syrup

Pre-heat oven to 350F.  Grease 6 inch baking pan (I used a springform pan).

In a bowl, mix together oil, maple syrup, egg and vanilla.  Set aside.

If you haven’t done so already, grind your oats in the food processor (or blender like a vitamix). *use gluten-free oats if you’re gluten intolerant

Add dry ingredients to oil mixture.  Stir to combine.  Lastly, fold in the mashed banana.

In a small bowl combine ingredients for topping.

Pour batter into baking pan, sprinkle oat topping on top and bake for 30-40 minutes or until cooked through (I think might took about 40 minutes).

Allow to cool.  Dust with powdered sugar if you’d like (optional).

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This turned out great, but doesn’t any type of banana cake/bread always turn out amazing? I think next time I’d try reducing the maple syrup some more.

If you’re curious about the nutrition information on this, here it is:

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This does not include the topping and each serving is 1/8th of the cake (a small ish piece).

Not the best and not the worst.  I guess that’s what it’s about overall, right?  Balance.

 

 

Getting Back on the Healthy Train and Starting Crossfit Again

I live and die by schedules.  I love checklists, to-dos and deadlines.

I love to know exactly what I have to done and when it has to be done.  In work, that’s great.  I get things done quickly.  In life, it means when my schedule gets thrown off, I have a hard time maintaining sanity.

Moving to the Bay Area has really thrown off my schedule.  It used to be I’d wake up at 5:30, be at the gym by 6am (or out for a run), be at work by 8:15.  My morning schedule was great.  I was used to it.  I was so productive.  Exercising in the morning makes me feel great.

Then the past few months happened.  We went to Mexico and Guatemala, we moved and got settled and all that went away, especially because I work remotely while I look for a new job up here.

Moving is hard.  It’s hard to get used to a new place and get your bearings.

So while all that was happening, I basically ate terribly and didn’t exercise.

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(Please see my Instagram for more details)

But all that said, it’s finally all coming together. But it’s not magic, it takes work (and contrary to what other blogs like to tell you, getting healthy is not always fun).

I’m figuring out my schedule.  I also found a new Crossfit.  I’ve been 3 times so far and let me be perfectly honest with you, going to a new crossfit is scary.  You’re not sure what to expect, because every box is different, and people are different.

I think I’ve lucked out, because everyone has been extremely nice.  But it’s still scary, and I miss my old box with my set of friends and coaches that I like.

I had to make myself go this morning.  I was dreading it, because I was scared.  But once I got there and did the workout, I had a great time (p.s. my back squat 1 rep max has gone down by 22lbs, I’ve got work to do).

The key for me to stick with it is to just make myself do it.  I don’t have my running buddy anymore, so I need to find other ways to make it work.  My solution: Nike it.

Then there’s eating healthy.  I’ve struggled, because cheese and cake are delicious.

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So just like how I have to force myself to exercise, I currently have to force myself to eat well.  I’m trying, because I pretty much want to eat Chinese food and cake for every meal.  I cleaned out my fridge and left only non-processed foods and made normal meals for myself trying to balance protein and carbs.

breakfast

lunch

Healthy and colorful meals can be awesome.  They just take some getting used to, because I’m convinced your palate changes after eating a certain way for a few weeks.  Being healthy is important and let’s be honest, sometimes it’s not fun and you just want to eat cake (I can’t be alone in this sentiment).

There’s a time for cake, but right now, it’s time for vegetables.  And let’s not forget, I’m getting married next year, now is not the time to start gaining weight.  I’m also not into crash diets, so probably a good idea to just maintain my weight for the next year (or lifetime?).

Do you have any tips for getting healthy after being off-track for a while?

Gluten Free Carrot Cake

I have a hard time with this whole gluten-free movement that’s been happening the past few years.  I get that some people have genuine intolerances, but for the most part I’m a non-believer.  When someone tells me they don’t eat gluten, I roll my eyes.  Yes. I am that person.  I am a jerk.

Karma is a thing.  Let me tell you why…

You might have noticed that I fell off the face of the Earth a while (err 2 weeks).  Really it’s because I’ve been having major stomach issues and the last thing I want to do is cook and eat food.  Don’t worry.  This isn’t a blog post to tell you that I suddenly am going gluten-free.  No no.  But this post is about exploring new ways of eating, because I’ve come to the realization that having stomach issues sucks.  Right now, I would eat (or not eat) anything to make the discomfort go away.

Because now I understand how much it sucks, I have a little more sympathy for those with food sensitivities.  I have no idea if I have food sensitivities.  I’m currently trying to figure out what the heck is causing my stomach to implode on me.  I’m starting by avoiding dairy for a while.  Jury is still out.  We’ll see.

But in the meantime, let me tell you about my first experience with a gluten-free cake.

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Isn’t it beautiful?  By the looks of it, you wouldn’t even know it’s gluten-free, but it is.  And it came about because my good friend Allison (check our her blog Sweet Potato Bites) has a lot of food allergies.  I wanted to make a cake that would fit her allergy needs for a surprise birthday gathering.  Her husband sent me a list of Allison-approved cake recipes.  After a few days of back and forth, we decided he would make a gluten free cake and I would make a cake that everyone else could have.  Nice compromise for guests not into the gluten-free thing. So I went ahead and made a chocolate cake with raspberry whipped cream filling and frosting.  

But after that night, I still had a curiosity for how a gluten-free taste would be like.  I’ve never really eaten one, other than flourless chocolate cake.   So I went with it and made a cake anyway, because there’s never a wrong time to make a cake. I used a recipe for Carrot Cake from Elana’s Pantry, because having never made a gluten free cake, I couldn’t really wing it on my first try.  

But that said, I made a few adjustments to make 1 smaller (6-inch) cake.  Here’s my attempt:

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Gluten Free Carrot Cake

adapted from Elana’s Pantry

1 1/2 cups almond flour
1/2 tsp salt
1/2 tsp baking soda
2 tsp cinnamon
pinch of mace
2 eggs + 1 egg white
1/4 cup maple syrup
2 tbsp canola oil
1 1/2 cups grated carrot
1/2 cup whipping cream
2-3 tbsp maple syrup

Preheat the oven to 325F.  Grease and line 2 (6-inch) cake pans with parchment paper

I used my vitamix to chop up the carrots instead of grating, but you can grate them if you’d like .  Then I throw all the ingredients into the blender and blended until combine.  It’s really that easy.  Pour batter into 2 prepared cake pans.

Bake about 20 mins or until a toothpick comes out clean.  While your cake is baking, make your frosting.  It’s easy.  Whip the cream.  Once the cream starts forming peaks, stream in maple syrup.  Taste it.  If you want it sweeter, add more maple syrup.  If it’s too sweet, oops!  (JK, add a bit at a time, and try to get your desired sweetness.  I didn’t want mine too sweet I only added about 2 tbsp).

Allow to cool completely.  Then lather with maple whipped cream and serve.  Store leftovers in the fridge.

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Confession: I actually think it tastes better cold.

2nd Confession: I meant to take Allison a piece of this cake but Jesse dug into.  Fail.  But really I can’t complain if he liked it.  That means it was tasty.

 

Overall: I thought this was tasty.

Does it taste like cake? Not really.

Does it have the texture of a cake? Not really.

Is it worth trying? Absolutely.

 

While I don’t have any food allergies or sensitivities that I know of, the point of all this is that I will stop being a hater, because stomach issues suck.

Are you a fan of gluten-free foods?  

Coconut Mint Cooler

I signed up for a half marathon.  Somehow I thought it was a good idea to run 13 miles.  So here it goes.  It’s not til November, but training has commenced (luckily, I run with Allison from Sweet Potato Bites and she keeps me going).

This morning I ran 8.  I’ve noticed I’ve been having some issues with hydration after these longer runs, especially since we’ve been having ridiculous humidity in southern California and I sweat like a whore in church.

I know coconut water is great for hydration, but sometimes, just plain coconut water is boring.  Sometimes you need to get a little bit fancy.  If you’re feeling fancy and dehydrated, I have the perfect drink for you.

Coconut Mint Cooler

Coconut Mint Cooler

4 cups coconut water
Juice of 2-3 limes
12-15 mint leaves

Blend together all ingredients.  Refrigerate until ready to use.  Serve over ice (or with a dash of rum).

Coconut Mint Cooler

I’m pretty pretty much convinced that this would also make a great mixer.  I think it’d go great with rum… like a coocnut mojito! Would you say no to that?

Or if you wanted to keep be alcohol-free, mix with some club soda to give it a little fizz.

Coconut Mint Cooler

Either way, you’ll feel fancy drinking this and knowing you’re on your way to full hydration without any added sugars, chemicals or crazy ingredients.

 

What’s your favorite way to hydrate? 

Roasted Cauliflower and Lentil Salad

I’m currently having a bout of I-don’t-want-to-cook.

It’s a chronic syndrome.  I haven’t quite found the cure, but I have a remedy.

The situation is this:  I want to eat healthy meals, but I’m just not in the mood to prepare them.

An unfortunate result of I-don’t-want-to-cook is a desire to eat bad things.  And thus, I also want to eat fatty sandwiches and burgers (because those are cheap and easy to pick up… but really I should mention Del Taco Bean and Cheese burritos because they’re my weakness).  Today, I almost gave in to a fatty sandwich for lunch, because I was too lazy to pack a lunch.  I got a salad at a local spot.  And while it was healthier than the fatty Reuben I also wanted, nothing beats the healthiness of a home-cooked meal.

So the solution to the chronic I-don’t-want-to-cook (or really I-don’t-want-to-do-dishes) is to get a boyfriend who cooks having lots of healthy leftovers.  I’m a fan of cooking in bulk for the week because I always know there will be a day when I don’t feel like cooking so I might as well be prepared.  My most recent creation is perfect for these days.  You can make it on Sunday and it’ll still be good for Thursday, since there’s no meat involved.

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Don’t worry, I didn’t go crazy with photoshop.  I used yellow cauliflower.  That’s why it’s so bright.  I’m currently making this again with purple cauliflower.  I’m going to bet that will look awesome as well.

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So if you’re like me and you’re having an I-don’t-want-to-cook (or do dishes) moment, this is your solution.  Very little work and lots of deliciousness and nutrients.  So get your cauliflower/lentil on…

 

Roasted Cauliflower and Lentil Salad

3/4 cup lentils, dry
1 head cauliflower, chopped
2 tbsp olive oil, divided
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne
garlic salt, to taste (I used about 1/2 tsp)

1/2 tbsp dijon mustard
2 tbsp red wine vinegar
salt and pepper to taste
1/4 cup chopped cilantro
3 oz goat cheese (optional)

Cook lentils for 20 minutes (or until tender) in boiling water.  While the lentils cook, pre-heat your oven to 400F.  Chop cauliflower, toss with 1 tbsp olive oil, cumin, paprika, cayenne, garlic salt and pepper.  Roast for about 20 minutes, turning occasionally, or until golden and crispy.

Next make dressing.  Whisk together 1 tbsp olive oil, mustard, vinegar and some salt and pepper.  Now combine all ingredients.  Toss together lentils, cauliflower, cilantro, and dressing.  Top with goat cheese and serve!  This recipe will serve 4.

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  Like I said, this recipe is super easy.  It only takes about 5 minutes of prep work.  The rest is pretty much just the oven and stove doing the work.  That means you can watch Orange is the New Black while you wait for it all to be ready, then take 2 minutes and throw it all together. RoastedCauliflowerLentilSalad4

Sounds like a great idea to me.  I have some cauliflower in the oven, now all I need is Netflix.

 

What’s your quick and easy, to-go healthy meal?

Zucchini Noodles with Peanut Sauce and Leek-y Meatballs

I’m going to be honest.  I’m a terrible meatball maker.  I’m also a terrible meatball namer.  They taste great, but generally look horrible and leek-y? I couldn’t come up with something better?

I don’t know how people get their meatballs to be round and beautiful.  Mine end up a little bit like patties, but they taste awesome.

Because they taste awesome, I really can’t complain.  So let me tell you about these (slightly ugly but delicious) meatballs.

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What I love about these meatballs is that the vegetables are still a little bit crunchy, so they have a great texture.  But what I REALLY love is the peanut sauce that went with it.  I intended to make Italian flavored meatballs with added leeks, but then I tried them and they reminded me of potsticker filling, so I decided to go for an Asian twist.  And thus peanut sauce was necessary.  Peanut Sauce is the perfect addition.  I’m totally into it.    

 

The other magical part of this meal is that it’s almost paleo and 100% healthy.  The paleo part doesn’t really matter to me, but the healthy part does.  I’m always looking for great-tasting healthy recipes, that’s why I’m such a big fan of this.  That said, if the paleo part matters to you, use almond butter or sunflower butter in place of peanut butter and it’s 100% paleo! ZucchiniPeanutNoodles4

Zucchini Noodles with Peanut Sauce and Leek-y Meatballs

6 zucchinis, spiralized or julienned
1 lb lean ground turkey
1/2 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 leek (white part only), finely chopped
1 garlic clove, finely chopped
1 egg
salt and pepper to taste
1-2 tbsp olive oil

For Peanut Sauce:

1/4 cup coconut aminos (or low sodium soy sauce, if paleo doesn’t matter to you)
1-4 tbsp water*
1/4 cup natural peanut butter (or sunflower seed butter or almond butter if you want to make it paleo)
juice of 1 lime
2 tbsp rice vinegar
1 tbsp fish sauce
1 small knob of fresh ginger (about 1 inch, about 1 tbsp)
1 tsp sriracha, or more to taste (optional)

 

Make meat balls.  Combine turkey, onion, carrot, celery, garlic, leeks, egg, salt and pepper using your hands.  Roll into 25-30 small balls (a little larger than a walnut).  Heat olive oil in a pan.  Cook meat balls about 10 minutes, turning occasionally until cooked through.  Alternatively, you can bake them at 450F on a parchment paper lined sheet for about 25-30 minutes.  (Note: I made these another time but I caramelized the onions and leeks first and it was awesome.  Just saying… in case you want to try that)

 

Next make peanut sauce.  Combine all ingredients in a blender or food processor.  Blend until well combined. *I’ve made the sauce with 4 tbsp of water, it’s a bit runny, which I like, but if you want it thicker, use less.  You might need to adjust the coconut aminos to make sure it’s not too salty.

 

Toss zucchini noodles with sauce (reserve some extra peanut sauce for drizzling), plate noodles, top with meat balls and drizzle with extra peanut sauce.   Garnish with cilantro and chopped peanuts if you’d like.  If not, just serve and devour.   I’m having a really hard time deciding the serving size for this recipe because I eat massive amounts of vegetables.  This recipe will serve about 4 people, but I got 3 meals out of it with left over meatballs (because I tend to eat more vegetables than meat).

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I’ve made this twice now and loved it both times.  It’s pretty quick and easy, but seriously tasty.  I recommend it, if you’re looking for a tasty meal to add to your healthy dinner rotation.

 

Do you have any awesome meatball-making tips?