When Chicken Met Salad

 Last weekend a special guy in my life was craving chicken salad. I was a touch lazy so it didn't happen. However, I was so inspired by his desire for it on the weekend that I decided to make it for my lunches this week. Perhaps to his chagrin ;) 

One of my favorite chicken salad recipes is here in St. Louis at this little boutique grocer called Straub's. While there are many great things to say about their chicken salad, there are a couple of things that make it a difficult menu option for me. One, they put all the fatty, creamy (granted delicious) things in there that if you are trying to stay on a healthy track one should avoid. Two, the price. As much as I absolutely adore Straub's, it is $11/lb of chicken salad, and on my itty bitty non-profit salary that isn't always an option. As a result I started scouring the internet for chicken salad recipes that wouldn't bust the bank, or the button on my jeans ;)

Here is what I found! 

Skinny Chicken Salad
Inspired by Damn Delicious 

1 Pound Cooked Chicken Breast, Shredded
1/2 Red Onion, Diced
2 Stalks of Celery, Chopped
1/2 Cup Granny Smith Apple, Chopped
1/2 Cup Red Grapes, Halved
1/3 Cup Raw Trail Mix (I used the Serenity blend from Aldi)
1/2 Cup Plain Green Yogurt 
1/2 Lemon worth of juice
Sea Salt & Ground Black Pepper

1. Begin by cooking your chicken. ( I used the same method in my previous Lime Chicken recipe last week. You can find that here.) Once the chicken is cooked and cooled, shred into bite sized pieces.

2. While the chicken is cooking, chop up your onion, celery, apple and grapes. Measure out your greek yogurt and trail mix.

    ** Other recipes I found online called for almonds and dried cranberries separately. I used this Aldi trail mix called the Serenity blend. It has dried cranberries, walnuts and almonds in it all raw. It was a great option because I used it here, but also snacked on it throughout the week. **

2. Once everything is ready to go, combine into one bowl and squeeze lemon juice over ingredients.

3. Then stir! Mix until everything is covered with yogurt. 

4. Enjoy! I went with the no bread option this week, but you can certainly pair this with a whole grain bread and make an open sandwich or with crackers.

This upcoming week is going to be a crazy travel week, so I'll be on the go, but that won't stop be from whippin' up a yummy dinner. Check back next week to see what's cookin' ! 

Remember... just keep running! 

TGFMP: Thank God For Meal Planning

This week has been so crazy ! With an increased workload due to staffing changes and a big presentation it was an exhausting week so most nights I came home and crashed. That being said, I was so happy I took the time last week to meal plan and cook some clean, healthy meals so even when I was super busy I was able to stay on track! 

Lime Chicken with Sweet Potato Patties 
Inspired by Budget Bytes & A Pinch of Healthy 


2 Chicken Breasts
2 Limes 
2 Sweet Potatoes
1 Cup Corn 
2 Green Onions, chopped 
Handful of Cilantro, chopped
1/2 Teaspoon Chili Powder 
1 Teaspoon Cumin 
1 Teaspoon Salt 
1 Teaspoon Pepper
1 Large Egg 
2/3 Cup of Cornmeal 

1. Place chicken breasts in a bowl, season with salt and pepper, then squeeze lime juice over breasts. Marinate chicken while assembling sweet potato patties. Minimum 20 minutes.

2. Pierce the skin of sweet potatoes with a fork and place on a microwave safe plate and heat for 10 minutes. Let cool slightly, then scoop out potato and place in bowl. 

3. Add corn, green onions, cilantro and spices to sweet potatoes. Stir mixture and taste. Adjust to spices to personal taste. (I'm a huge fan of spicy food so I upped my chili powder at this point)

4. Once spices are adjusted to personal taste, add cornmeal and egg to bowl. Stir. Cover bowl and refrigerate for 30 minutes. Preheat oven to 350º.

5. Heat cast iron skillet and heat chicken for 4 minutes per side. Place in oven for 20 minutes to finish cooking. 

6. About half way through cooking the chicken begin heating a pan for your sweet potato patties. Shape sweet potato mixture into patties roughly 2-3 Tablespoons (depending on how large you want them, mine were a touch larger because I'm a sweet potato addict). Lightly spray pan with cooking oil and place sweet potato patties on pan.

7. Heat two minutes on each side then let rest. Remove chicken from the oven when cooked through. Place two patties on a plate and top with chicken breast. Serve with a side salad and enjoy!

This has been a great dinner all week, quick, easy and delicious. 

Even when you feel like you're a hot mess express, just keep running! 

Back & Better Than Ever!

 
    After some crazy transitions from grad school to a new job in St. Louis, the last two months have been a pretty intense whirlwind. I am still settling in, building new relationships and exploring some of the best St. Louis foods & beers which also means my clothes are gettin' tight. So here we are back on the clean eating wagon, and on my way to looking good in my clothing again. For the first edition back from hiatus I wanted to do something simple, filling, fast and mobile, since my job requires I travel a good amount during the weekdays. One of my favorite breakfast foods is roasted veggies, which may not sound like a breakfast food per say, but it is a great way to get in extra vegetables and start your day off with a nutritious kick. 

Hardboiled Eggs with Roasted Breakfast Veggies
Inspired by Lexi's Clean Kitchen 

1 Dozen Eggs 
1/2 Bag of Baby Carrots 
1 Sweet Onion, Chopped
2 Cups Asparagus, Chopped
Olive Oil 
Salt & Pepper 

1. Preheat oven to 400º

2. Place eggs in saucepan and cover with water. Place on heat until water comes to a rolling boil. Turn off heat, cover and let eggs sit for 12 minutes. 

3. While eggs are cooking, clean and chop vegetables. Place in a bowl, season with salt and pepper then sprinkle with olive oil. Stir until all vegetables have an even coat of olive oil. 

4. Spread vegetables in a single layer on a baking sheet, then place in the oven for 40 minutes. Check and flip after 20 minutes to ensure even coloring. 

  

5. After your egg timer goes off, place eggs in an ice bath to cease cooking and ensure a perfect creamy yellow center of your hardboiled eggs. No black rings !

6. Peel eggs, slice in half and serve on a bed of your roasted veggies.  

In the morning just heat vegetables for 1 minute in the microwave, peel an egg or two and enjoy ! 

Until next time...

Crisp & Fresh Black Bean Burgs!

Happy Monday y'all & CONGRATS ON FINISHING YOUR FIRST WEEK OF THE 24 DAY CHALLENGE! 

This recipe has been sitting on my to do list for a while, and I'm so glad I finally chose to whip it up. 

I hope you all love it as much as I do ! 

Crisp & Fresh Black Bean Burgers 

Burger - Inspired by Whole Foods Market Salad - Inspired by Laylita's Recipes

Burger

1 (15 oz) Can No-Salt-Added Black Beans, Rinsed & Drained

1/3 Cup Red Onion

1 Cup Ground Old Fashioned Oats

1 Teaspoon Dried Oregano

1 Teaspoon Dried Basil

1/2 Teaspoon Garlic Powder 

Salt & Pepper, to taste

Hot Sauce, to taste

1 Tablespoon Extra-Virgin Olive oil

Cucumber, Red Onion & Lime Salad

1 Cucumber

6 Red Onion Slices

1 Lime 

Red Pepper Chili Flakes

1. Put beans in a large bowl, and mash well with a fork. Add egg, red onion, ground oats, oregano, basil, powder, salt, pepper and hot sauce. 

2. Mix well, and portion into six 1/3 cup servings. Heat oil in a large skillet over medium heat. Arrange patties in a single layer and cook, flipping once, until golden brown and cooked through.                        

3. While burgers are cooking, begin shredding cucumber into noodles, and thinly THINLY slice red onion. Mix together and squeeze limes over cucumber and red onion mixture, and toss. 

4. Once burgers are cooked, plate and top with salad mixture. Sprinkle red pepper flakes over the burger if you want a little extra kick. 

5. Enjoy! 

The combination of the creamy black bean burger coupled with the crisp, fresh flavor of the cucumber, red onion and lime is honestly one of my favorite clean eating recipes so far. 

Look for other great recipes coming soon!

Until next time...

Lean Beef Paella!

Happy Day 2 Champions! 

   How was Day 1?? Get your water in ? 

If not, don't worry ! It is a huge adjustment, and just keep trying, soon you won't even remember a time you didn't drink that much water and you will start to notice the impact of not drinking water.

I look forward to following along with you all, and helping out in anyway I can ! 

Lean Beef Paella

Inspired by Creative & Healthy Fun Food

2 Cups Brown Rice

1 lb Ground Lean Beef 

1/2 Onion

1 Red Pepper

1 Yellow Pepper

1 Orange Pepper

3 Garlic Cloves

2 Tablespoons of Turmeric

1 Teaspoon Paprika

3 Cups Chicken Broth or Water ( I used water, because I forgot to buy Chicken Broth :/ womp womp)

Salt and Pepper 

Extra Virgin Olive Oil

Directions 

1. In a large pan saute onions with Extra Virgin Olive Oil, Garlic, Salt and Pepper. Add the Ground Beef. Cook for about 5 minutes. 

2. Add Orange and Yellow Peppers and cook for 3-5 minutes. Add Rice, Paprika, Turmeric, and mix well. Add Chicken Broth and cover the pan. 

3. Let it cook on low to medium heat for about 20 - 25 minutes until liquid is absorbed. 

4. Cut up Red Pepper. Preheat oven to 425º.  

5. Once 20 - 25 minutes is over place cut up Red Pepper on top of rice mixture. Place in oven for 5-10 minutes until a golden brown crust is created. 

6. Serve & Enjoy! 

Portion wise this is 4 servings, but I have to tell you it is a lot of food, and this ends up being about 5-6 servings for me especially when I pair it with a salad. So see how you feel and go from there :)

**Also! While you can have this on the 24 Day Challenge, and of course you can have brown rice. Talk with your coach about the carb intake because some people don't suggest having carbs on the Cleanse Phase** 

I would love to hear different takes on this dish, get creative and throw in whatever you want ! This is a great "whole sink" kind of dish so have fun with it! 

Until next time.... 

xoxo, Chrissy

IT'S THAT TIME AGAIN!!

Are you starting your 24 day challenge today!?!? 

It is so hard to describe just how fantastic this program is. It is a little odd to say but you will feel clean, maybe for the first time ever. Trust me you will understand what that means soon. 

I would love to hear all about your challenges, your recipes and tips and tricks you all find as you are on your Advocare journey.

Just keep running, eating clean and being a champion! 

Look out this week for brand new recipes starting tomorrow morning!! 
- Homemade Black Bean Burgers w/ Roasted Red Pepper Relish
- Cucumber, Red Onion & Lime Salad
- Lean Beef Paella

Sweet & Clean Nachos!

Alright all, last week was crazy! Getting back from vacation, then going straight into a week of hard deadlines, but the week ended by going out with some great people to celebrate St. Patty's, and I am on a more even keel going into this week (minus possibly POSSIBLY being sick .... I refuse to  accept this possibility)

That being said I have been a little MIA from my blog here...so I present you with *drum roll* 

Sweet Potato Nachos 
Inspired by Paleo Grubs

1 medium tomatoes, diced and seeded

2 tbsp fresh cilantro, chopped

1-2 tbsp lime juice

2 tbsp green onions, chopped

For the sweet potato chips

3 large sweet potatoes

3 tbsp melted coconut oil

1 tsp salt

For the meat

1/2 medium yellow onion, finely diced

1 tbsp coconut oil

1 green chili, diced

1 lb. ground beef

2 cloves garlic, minced

1 tsp smoked paprika

1/2 tsp ground cumin

1 tbsp tomato paste

12 oz. canned diced tomatoes

1 tsp salt

1/2 tsp pepper

1. Preheat the oven to 375 degrees F. Peel the sweet potatoes and slice thinly, using either a mandolin or sharp knife.

2. In a large bowl, toss them with coconut oil and salt. Place the chips in a single layer on a rimmed baking sheet covered with parchment paper. Bake in the oven for 20 minutes, flipping half way through.

* For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.

3. While the potato chips are baking, melt the coconut oil in a large skillet over medium heat. Add the onion and chili to the pan and sauté for 3-4 minutes until softened. Add the ground beef and cook for 4-5 minutes, stirring regularly. Add the garlic, diced tomatoes, tomato paste, and remaining spices and stir well to combine. Bring the mixture to a simmer and then turn the heat down to medium-low. Cook, covered, for 20-25 minutes, stirring regularly.

4.Stir the chopped tomatoes, lime juice, and cilantro into the beef mixture. Adjust salt and pepper to taste. Remove from heat.

5. To assemble the nachos, form a large circle with the sweet potato chips on a platter. Add the beef mixture into the middle of the circle, and then top with green onions.

These were so delicious! I topped mine with hot sauce because I love spicy food, but you can make this a mild or hot as you want by adjusting some spices. I made a similar dish last week and just threw some chili powder and red chili flakes into the mix for that extra heat! 

Let me know what variations you all make!! 

Until next time...

The Art of Giving

Yesterday I was walking into a Panera where a woman asked me for some change. I didn't have any so I offered to buy her something from Panera. When asked what she wanted she responded " a steak sandwich and a soda." My first thought was " whoa... I was thinking a bagel." However, I agreed and bought her the sandwich and soda. As I handed it to her a man from across the parking lot, who turned out to be her long term friend, said " That was really sweet. I've known her since I was in elementary school and she is a really good person." 

It was in that moment, and the many moments after, that I realized how jaded and blind by my privilege I am sometimes. In that moment I had totally forgotten, SHE IS A PERSON. I was annoyed that this woman for answering my question honestly of what she wanted. This woman who is at the mercy of strangers, and organizations, that provide what they can, and she must take what is given because she is viewed as "in need" and therefore beggars can't be choosers. 

In this moment I realized that there are so many stigmas and individualized programmed responses that I have adopted consciously and unconsciously. I'm happy I gave her that choice, a choice to dictate her "wants" not her "needs." Every human should have the ability to have a choice, even in something that to some of us is such a simplistic seemingly minute choice. 

I called this post the art of giving because the truth is it is an art. We give in different ways to different people, and sometimes we are exceptionally talented at it, while other times we stumble to say or do the "right" thing. When we do give financially it is a coin in a cup, and a feeling that we have done "enough."  

Before I go any further I want to make it clear that this is not a political thing, it is a human thing. We are all in this together, we have all had hard times, and sometimes just need someone to show us the kindness that will get us through to tomorrow. God did not place us here to exist like passing ships, but to be a support when others are falling, because we need support when we are falling. What an outstanding demonstration of faith, trust and love to sit with another that the world has cast aside. What an outstanding protest to challenge society, and make them take off their blinders, to see the story, to see the person. 


I want to challenge myself and my readers to do two things:

1.  The next time you give to a person who is experiencing homelessness don't just put the coin in the cup, but ask them how they are and really mean it. Talk to them like you talk to the person at your coffee shop or walking into your office. Talk to them like a human because that is what they are.

2. Start seeing the person behind the stigma 

Until next time... signing off from sunny St. Louis

Let's Go Bananas!

This week I have spring break which means it will be filled with three things:

1. Attempting to do a mass amount of work 

2. VACATION 

3. Cooking everything and making you all look at photos! 

So I present you with...

Banana & Cinnamon Oat Breakfast Bars
Inspired by Faith Durand @ the Kitchn

2 large, very ripe bananas

1 teaspoon vanilla (optional) 
2 cups rolled oats
1/2 teaspoon salt (optional) 
1/4 cup pitted, chopped dried dates 
1/4 cup chopped nuts — such as walnuts, hazelnuts, or pecans
Grated nutmeg or cinnamon (optional)

1.Heat the oven to 350°F and lightly grease a 9-x9-inch                square baking dish with olive oil or butter.

2.Peel the bananas and mash their flesh in a medium mixing       bowl. Mash very thoroughly until no large chunks remain;       the bananas should be essentially liquid. (You will have             between 1 cup and 1 1/4 cup.) Stir in the vanilla, if using.         Add the oats and stir them in. Stir in the salt, dates, and           nuts.

3.Pat the thick mixture evenly into the baking pan. If desired,     sprinkle the top lightly with nutmeg or cinnamon. Bake for     30 minutes or until the edges just begin to crisp up.

4. Place the baking pan on a rack to cool. When the pan is           mostly cool, cut into bars and enjoy with a glass of milk or       tea.

Store leftover bars at room temperature. They will keep for about 5 days.

More delicious recipes to come in the coming days before I jet off for the heatwave of St. Louis! 

Until next time... just keep running! 

Mission Vacation: Burnout Ain't Yo Friend

For those of you who know me, and as the title of this blog implies, I love to be on the run. 

I love to be involved in events, causes, organizations that promote action. Here is the thing though, when you are doing a bunch of things, no matter how important, you get exhausted and need a break. 

This is so hard for me. 
The idea of sitting still, being calm, and present in the moment is really difficult. Often I stop when I feel completely overwhelmed and I crash, physically incapable of functioning anymore. Yes, I know this is horrible and not healthy, but it is how I have been functioning for years...so it can't be so bad .... right? 

COMPLETELY WRONG!

According to the American Psychological Association burnout can cause HORRIBLE THINGS

(LOOK BELOW!!!!)

"...recent research has found that burnout--and the related concept of "vital exhaustion"--increases the risk for cardiovascular disease as much as such well-known risk factors as body mass index, smoking and lipid levels. Specifically, burnout increases people's likelihood of developing myocardial infarction, ischemic heart disease, stroke and sudden cardiac death. Studies also point to an increased likelihood of type II diabetes, male infertility, sleep disorders and musculoskeletal disorders among those with the extreme physical, mental and emotional fatigue."

BLAHHH!!! 

Ok so, friends  how do we prevent these horrible things?!

My answer is: GET OUT OF THE CITY. 

Often I don't think we realize how fast paced Chicago really is compared to other places. Chicago residents drive, walk, and talk at a faster pace than their Midwest counterparts. We expect results and emails to come faster, we are on our phone and capitalizing on our time on the train, bus or in a cab. We do important things for good people, and we are hard workers. 

But people who work the hardest are not energizer bunnies, they need breaks too and sometimes must be forced to take them. This week I am headed to sunny St. Louis for Arch Madness. I cannot wait to catch up with friends, cheer on my Ramblers and of course indulge in some down home Missouri cookin'!

This is how I am avoiding burnout this month.

How are you staving off burnout?

Until next time...

No Buffalos Harmed in this Production

   In choosing what to use as my inaugural post for Flynn on the Run, I felt it should be the recipe that finally got me to agree to this adventure... the now famous paleo Buffalo Chicken & Sweet Potato Casserole.

Before we go any further, I want to state this early ( and perhaps I will state it often) many of my

recipes are inspired or directly pulled from alternate outstanding sites, and chefs. On all recipes pulled from others I will cite the original site and recipe creator, then add in any changes I may have made to the dish to make it Advocare approved or just enhance it in ways I wanted it to be enhanced. 

That all being said ... LETS COOK! 

Buffalo Chicken & Sweet Potato Casserole Inspired by Paleo Leap

2 lbs. Boneless Skinless Chicken Breasts, cut into cubes
5 Sweet Potatoes, cut into 1/2-inch cubes
1 T Paprika
2 T Garlic Powder
6 T Hot Sauce 
3 T Olive Oil
1 C Green Onions, sliced 
Sea Salt & Freshly Ground Black Pepper to taste

1. Preheat oven to 400º F.

2. In a large bowl, combine olive oil, paprika, garlic powder, hot sauce, and season with salt & pepper to taste. 

3.Add sweet potatoes, celery and chicken. Stir to coat.

4.Empty the mixture into a casserole dish ( I used a 9x13 pan)

5.Bake for 40-45 minutes, stirring every 10-15 minutes to ensure even cooking 

6.Add green onions to the top of the dish, and place back in the over for 5 minutes

*I found that I had to cook it for about an hour to ensure that all of the potatoes were cooked thoroughly, however this may be due to the pan that I used, so start with 40-45 and adjust from there :)*

THEN TADAAAAAAAAH!

This has been my dinner for this week, and golly has it been delicious. I added in the celery for that extra little crunch and because that is one of my favorite part of buffalo wings. Just thinking about this dish I am salivating! 

I would love to hear if other people cook this up, and any variations you put in !!

Until next time... just keep running!