Slow Cooker Curried Pineapple Chicken

Who knew clean eating could be this tasty?

It’s been a while since I’ve posted a new recipe. Summer is a busy time around here. I’ve been juggling working part-time, ramping up my AdvoCare business, and keeping the kiddos entertained while they are on break from school. Which leaves me little time for coming up with—much less testing—new dishes.

Usually I get my inspiration from Pinterest but I came up with this little gem after noticing a can of pineapple on my pantry shelf and wondering what the heck I was going to do with it. Slow Cooker meals are so convenient. I mean, toss all the ingredients in the pot and forget about it for a few hours? Done!

Why curry? Well, first and foremost, it is delicious. Better still, curry powder contains turmeric, an ancient Indian spice with tons of health-enhancing properties….so it’s good for you. Another bonus? This recipe contains veggies and protein so there’s no need to make a salad or other vegetable side dish. Sold!

I served this over brown rice but shirataki noodles would be a great low-carb option. Basically, Slow Cooker Curried Pineapple Chicken = perfection in a Crock Pot. Okay, perfection might be pushing it a little. But it is pretty darn good.

Anyhoo, here’s what I came up with. (Note, this recipe is clean and okay for both the 10-Day Cleanse and 24-Day Challenge.)

Slow Cooker Curried Pineapple Chicken
Serves 6

4-6 boneless, skinless chicken thighs
1 (20-ounce) can of pineapple chunks in 100% pineapple juice
1 small white onion, chopped (or ½ of a large onion)
1 small red bell pepper, chopped
1 small zucchini, chopped
2 cups chicken broth or chicken stock
1 tablespoon dried curry
1 tablespoon dried coriander
Cilantro (for garnish, optional)

Directions:
Place all ingredients except cilantro in slow cooker and cook on low for 6-8 hours or on high for 3-5 hours. (Cooking times vary depending on size, make, and model of slow cooker.) Shred chicken just prior to serving with two forks. Spoon Slow Cooker Curried Pineapple Chicken over brown rice, shirataki noodles, or enjoy on its own. Garnish with cilantro, if desired.

Results:
If you like a sweet and savory dish and/or love pineapple, this is the recipe for you. It is definitely on the sweet side so if you’re a fan of adding a little heat to your curry, grab some Sirracha, chili garlic sauce, or red pepper flakes. The heat is the perfect complement to the pineapple flavor.

The hubs and I are getting ready to kick off another 10-Day Challenge on 8/11/14 and there’s still time to join us if you would like a little extra support. Just email me at Advo949@gmail.com  for complete details.

Until next time,
Ryann

Crunchy Coconut Broccoli Brown Rice Bowls

Crunchy, clean, and delicious! 

The other day I was eating a salad with garbanzo beans a.k.a. chickpeas in it and the scavengers (aka my 2- and 4-year old) came over asking for bites. They were obsessed with the chickpeas! Score! I opened another can, rinsed those bad boys, sprinkled them with a little sea salt, and let the kiddos snack away. Winning!!!

A few days later, I mixed brown rice, garbanzo beans, and peanuts in small bowls and served it to them for dinner with a little sea salt for seasoning. Again, it was a hit. Being picky toddlers, they didn’t eat everything I served them, so naturally I had a few bites. (I HATE wasting food!) It was good. Like, really good. And it got me thinking about a grown-up way of incorporating these ingredients into something the hubs and I could eat as a main meal.

My goals were to keep it clean (I’m in the middle of my second 24-Day Challenge) so the healthy eating is a must and, of course, make it delicious. This recipe also happens to be vegetarian (pretty sure it’s vegan too!) and it’s nice to have a few meatless options in the rotation.

Here’s what I came up with after scouring the Internet for inspiration.

Crunchy Coconut Broccoli Brown Rice Bowls
Serves 5-6

Ingredients:
1 tablespoon coconut oil
½ red onion, chopped
1 medium red bell pepper, chopped
2 cups broccoli florets, chopped
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
¾ cup unsalted peanuts, shelled and
1 ½ cups unsweetened coconut milk
1 teaspoon dried ginger
1 teaspoon curry powder
½ teaspoon garlic powder
½ teaspoon coriander
3 cups brown rice, cooked*
Cilantro, for garnish (optional)
Sriracha, other hot sauce, or red pepper flakes, to taste (optional)

*Trader Joe’s sells organic brown rice in packs of three in the freezer section. Toss them in the microwave for a few minutes and you’ve got instant steamed brown rice. They are a HUGE timesaver and I use them several times per week for convenience.  

Directions:
Heat coconut oil in a medium-to-large skillet or wok over medium-high heat.

Add onion, bell pepper, and broccoli, and sauté until veggies begin to soften, about 5 minutes.

Stir in chickpeas and peanuts and continue to cooking, about 2-3 minutes.

Pour coconut milk into a small bowl and add the dried ginger, curry powder, garlic powder, and coriander. Stir well.

Add milk and spice mixture into the skillet or wok and stir to combine.

Bring mixture to a boil, reduce heat to a low boil, cover, and simmer for 15-20 minutes.

Just prior to serving, stir in cooked brown rice.

Spoon into individual serving bowls and garnish with cilantro and hot sauce or red pepper flakes if desired.

Results:
This recipe turned out awesome. Served alone, it has a subtly sweet flavor with hints of curry and ginger and the crunch of the peanuts adds a great texture. It’s really mild making it great for kids or people who don’t like spicy foods. If you really want to dial the flavor—and the heat—up a notch, add the cilantro and Sriracha (or red pepper flakes if you’re on the challenge, as most hot sauces contain a lot of sodium).  

The hubs and I really enjoyed this dish and it will be making the rounds again soon. I want to see if the kids will eat it too—sans the hot sauce, of course. I’ll report back on that one soon.

Until next time,
Ryann

P.S. For more information on AdvoCare or the 24-Day Challenge, please visit Advo949.com. You can also email me anytime at Advo949@gmail.com. Hope to hear from you soon! 

Chicken Sausage Jambalaya

Hearty, Delicious, and Healthy!

If there are any die-hard traditional jambalaya fans out there, I apologize in advance: This recipe might disappoint you. This version only contains clean chicken sausage (I don’t care for shrimp and didn’t have chicken on hand when I made it), I used brown rice instead of white to make it acceptable for those doing the 24-Day Challenge, and I threw it all in the Crock Pot, which goes against the preparation methods of true jambalaya.

But, if you are looking for a savory, slightly spicy, good-for-you meal that will stick to your ribs but not your waistline, you’ve come to the right place.

When you shop for clean sausages, look for those with no additives, fillers, preservatives, etc. I like to take the casings off before I slice mine. It makes them even healthier, however, it’s not a necessary step.

I used the Crock Pot (surprise, surprise!) for this dish but a Dutch oven or stockpot would work equally well. Here’s what I came up with:

Chicken Sausage Jambalaya
Serves 6

Ingredients:
3 cups chicken stock or broth (organic preferred)
1 (28-ounce) can diced tomatoes with juice
1 (4-ounce) can diced green chile
1 (15-ounce) can white beans, drained & rinsed
4 chicken sausages, sliced (I used the spicy Italian ones from Trader Joe’s and removed the pork casing)
1 cup brown rice (I used the frozen, already cooked version from Trader Joe’s)
1 bell pepper, chopped (I used yellow but have used orange in the past too)
1 cup celery, chopped (approximately 4 large celery stalks)
1 small red onion, chopped
1-2 teaspoons Old Bay Seasoning (for a lower sodium version, use Cajun seasoning just omit the salt)

Directions:
Toss all ingredients in the Crock Pot (or Dutch oven or stock pot) and cook on HIGH for a MINIMUM of two hours. Soups always taste better the longer they simmer but since the chicken sausages I used were pre-cooked, I was really just waiting for the veggies to soften and the flavors to mingle.

Results:
I’ve made this several times in the past few months because it’s such a tasty and easy go-to meal. The hubs is obsessed with Old Bay seasoning (he went to high school and college in Maryland—Go RAVENS!!!) so I’m pretty liberal with this seasoning in this particular recipe. As noted above, if you want a lower sodium alternative, make your own Cajun seasoning and leave out the salt.

I had it for lunch the day after I made it and I’m not gonna lie—it’s even tastier as leftovers. This dish is definitely in our regular rotation and I hope you enjoy it as well.

Until next time,
Ryann

P.S. For more information about AdvoCare and the 24-Day Challenge, email me at Advo949@gmail.com or visit www.Advo949.com.

Clean Crock Pot Chicken and Lentil Curry

Who knew eating clean could taste SOOOO good?!?

I know, I know. It’s been SIX months since my last post. In my defense, I've been a pretty busy girl. I started working again part time, started running A LOT and training for my second half marathon, and started attending an EARLY—5:30 AM early—morning boot camp 2-3 times a week to build a little muscle and tone up after my 22-pound weight loss last year. (More on that here.)

One of my New Year’s Resolutions was to “Eat clean in 2014.” And though we’re only three weeks in, so far I’m doing awesome. If you would have told me six months ago that meals made without cheese, processed carbs, and fat could actually taste AMAZING, I would have laughed at you. But it’s true…and I can honestly say, my view on eating has changed considerably. I also have the hubby on board with the new philosophy, which is always helpful.

Recipes by Ryann is about to take a turn for the healthier. Most of the recipes I've posted in the past qualify as “good for you.” But I want to take clean eating to a new—and even tastier—level. I want to share meals that will fill you up—not out—and delight your taste buds at the same time. Healthy, clean, and delicious…that’s the new motto. I also want to make sure that everything I post is acceptable for those participating in the AdvoCare 24-Day Challenge or 10-Day Cleanse. (I’m happy to share info about the AdvoCare programs/products with anyone who is interested. Just visit Advo949.com or email me at Advo949@gmail.com.)

But I digress. One of my favorite cuisines is Indian. I've found lots of different curries and simmer sauces at several local stores. Problem is, they are LOADED with excess salt, artificial colors and flavors, and sugar. The solution? Come up with my own from scratch using clean, healthy ingredients! I did some research, cobbled a few different recipes together, and came up with this:

Clean Crock Pot Chicken and Lentil Curry
Serves 6

Ingredients:
Olive oil spray
½ onion, chopped (I used red)
1 small bell pepper, chopped (I used red)
1 large zucchini, chopped
4 garlic cloves, peeled and minced
1 cup uncooked lentil beans (I used red split lentils from Trader Joe’s)
2-3 boneless, skinless chicken breasts
1 28-ounce can diced tomatoes in juice (organic preferred)
3 cups chicken broth or stock (organic preferred)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
½ teaspoon cinnamon
¼ teaspoon red pepper flakes (careful, these are hot!)
Fresh cilantro (for garnish) 

Directions:

Spritz the inside of the Crock Pot with olive oil spray. (This step isn't necessary, but it does make cleanup easier.)

Fresh veggies, ready for the Crock Pot!

Place veggies and minced garlic in the bottom of the Crock Pot.

Add lentils.

Place uncooked chicken breasts on top of veggies and lentils.

Pour canned tomatoes—with juice—over chicken breasts.

Add chicken stock (or broth) to Crock Pot.

Sprinkle seasonings over the top.

Spice is nice!

Cover and cook on “low” for 8-10 hours or on “high” for 4-6 hours.

About half an hour prior to serving, remove lid and shred chicken using two forks or tongs.

Garnish with fresh cilantro after curry is plated.

Results:
You guys…seriously….my house started smelling delicious after only an hour of cooking. I was short on time so I opted to cook it on high for about 5 hours. The “fast cook” works great, but for stews, soups, chili, and other similar dishes, I’m also a big fan of simmering on low all day so the flavors can really mingle and the consistency becomes a little thicker.

The “not-so-secret ingredient” cinnamon, lends a little sweet spice to an already delectable and hearty curry. I served this as more of a soup but it would also be great ladled over brown rice (or quinoa for a protein-packed alternative). If low-carb is your goal, spooning it over leafy greens as a salad topping or using it to stuff lettuce leaves would also be an option.

I like my curry SPICY so I did add a tiny dash of hot sauce. Sprinkling in a few additional red pepper flakes—either in the Crock Pot prior to cooking or as a garnish afterward—would also dial the heat factor up a notch.

The hubs and I both gobbled this up. And okay, I admit it, we both went back for seconds!

I hope you enjoy this curry as much as we did. It feels GREAT to be sharing recipes with you all again. I’ll be back soon with another healthy, tasty, and good-for-you dish. I promise!!!

Until next time,
Ryann

P.S. For more information on AdvoCare or the 24-Day Challenge, feel free to email me at Advo949@gmail.com or visit Advo949.com. 

Balsamic Pesto Chicken

Mmm-Mmm Good--And Good for You Too!!!

In my last post I commented on the fact that I couldn’t believe it was already December and that the holidays were in full swing. Well, we’re already a week into the New Year and I’m starting to feel like I’m in a time warp. (Seriously, where does the time go?!?)  

Instead of making excuses as to why I haven’t been blogging a lot lately, I’m just going to hop back in the saddle and try to get back to posting on a semi-regular basis. (“Blog More” was #7 on my list of New Year’s Resolutions—see photo below for proof.) Though I’ve tested several yummy recipes over that last couple of months, I just haven’t actually sat down to write them up. But that all changes today!!!!

I'm putting it out there...now hold me to it, Friends!

One of the latest food trends out there seems to be “clean eating.” I’m not sure exactly what that means other than trying to use fresh, organic, as-close-to-nature-as-possible ingredients. But when I saw this post on Pinterest I was inspired.

It sounded easy, yummy, and healthy so I decided to tweak it a bit and make it my first recipe of 2013. I left out the mushrooms since they aren’t my favorite, used chicken broth instead of water to boost the flavor, and added pepper and a little bit of parmesan cheese—because EVERYTHING is better with cheese. I also changed the preparation a bit to make it even easier. Here’s what I came up with.

Balsamic Pesto Chicken
Serves 4

Ingredients:
Olive oil spray
1-1.5 pounds boneless, skinless chicken breast tenders or chicken breasts cut into strips
Freshly ground pepper
4 cloves garlic
1 cup fresh basil
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
¼ cup chicken broth
1 cup cherry or grape tomatoes, halved
1 cup white or yellow onion, sliced
½ cup parmesan cheese, shaved or grated

Directions:
Preheat oven to 400 degrees.

Spray a glass baking dish with a little bit of olive oil. Place chicken in dish and coat with as much freshly ground pepper as desired.

In a food processor or blender add garlic, basil, olive oil, balsamic vinegar, and chicken broth and pulse until smooth.

Place tomatoes and onions on top of chicken breasts and pour balsamic pesto over the chicken and vegetables. Sprinkle with parmesan cheese.

Bake chicken for 20-25 minutes at 400 degrees until internal temperature reaches 165 degrees.  (Cooking times will vary depending on thickness of chicken breasts.)

*Optional step* If desired, broil chicken under high for about 2-3 minutes after it’s done cooking. This will brown the cheese on top.

Results:
This recipe turned out even better than I anticipated. And it smelled like some sort of sinfully delicious cheesy Italian delight while it was baking. There’s just something about the aroma of garlic and basil cooking. ARRRRRLLLLGGGGHHHHH!!! (That’s the Homer Simpson drooling noise.)  It’s so good, I’m actually making it again tonight for dinner.

If you want to be extra healthy, you can go ahead and omit the cheese. But it’s so tasty that I promise it’s worth an extra few minutes on the treadmill.

I hope everyone had a wonderful holiday season and that 2013 is off to an amazing start.

Until next time,
Ryann