Truth be told, I eat pretty boring food. Not because I don’t love to cook or don’t have time to cook or anything like that but simply because it’s become routine. Even I get bored with my usual go to foods (I’m looking at you chicken breast and sweet potatoes) so lately I’ve been trying to change up my general food prep to get more creative. Here’s a list (and some general recipes!) of the things I’m all about lately: - Slow cooker whole chicken: This could not be any easier or more delicious. Feel free to change up the spices and such to suite your mood.
Step 1: cook whole chicken in slow cooker overnight with onions, garlic, salt, pepper
Step 2: shred (it honestly just falls apart the second it is touched), discard or save bones and other weird bits
Step 3: skim and strain juices left in crockpot
Step 4: place shredded chicken under the broiler until crispy
Step 5: cook juices with some apple cider vinegar or lime juice, chili powder, and chipotle powder
Step 6: combine crispy chicken and sauce.
- Iced coffee: I’ve been making small batches (aka a serving) in my french press. Just prep the night before and wake up to iced coffee!
- Burgers: I remembered this recipe and have been using it to make lean ground beef burgers at least once a week. I’m a burger fiend at heart.
Plus burgers on salad with fried eggs, sauteed mushrooms, bacon, and a side of sweet potato fries is basically the only way I’ll eat a salad.
- Protein pancakes: So I’m really not one for protein pancakes because um hello, they are not really pancakes, but this recipe has been a staple for me lately because it is waaaay too hot to eat a big bowl of egg white oatmeal.
½ cup gluten free oats ground into flour (or just oat flour)
½ cup egg whites
½ tsp baking powder
¼-½ cup almond milk
splash of vanilla extract
tons of cinnamon
sweetener of choice (I usually do stevia in the raw packets - it’s the only stevia I don’t hate - or honey)
Whisk it all together. Let a nonstick skillet heat up over medium high heat until hot, add a touch of oil (coconut oil is nice here), then pour into skillet. Let it cook without disturbing it for a few minutes (I sometimes put a lid on the skillet to speed it up) then flip and cook until cooked through. You may need to lower the heat while cooking to ensure it doesn’t burn.
- Berry sorbet: I just blend some frozen berries (1-2 cups) with protein powder and add just enough water to get it going. I’ll add cocoa powder and/or peanut butter as well when I feel like changing it up.
- Zucchini noodles: Trendy? Yes. But a great way to get veggies in. I like them slightly warmed or as a cold salad since it’s one billion degrees currently.