So I recently bought an Instant since I keep hearing that it is the next best thing and I am pretty sure it has cut down meal prep time by a lot!
I have been craving Thai Chicken of some sort, but it usually takes too long, but I officially found this really good recipe that satisfied my Thai chicken cravings!!
1 – 2 tablespoon Extra virgin olive oil
2 lbs. boneless, skinless chicken breasts, cut into cubes
1/2 cup low sodium chicken broth
1/4 cup natural peanut butter
1/4 cup low sodium soy sauce (I use Braggs Liquid Aminos as a healthier option)
1/8 – 1/4 teaspoon red pepper flakes
1 tablespoon corn starch
2 tablespoons water
1/4 cup chopped peanuts
green onions, chopped for garnish, optional
Add 1 tablespoon oil to the pressure cooker pot, select Browning. When oil is hot, brown the meat in small batches, do not crowd the pot. Set the browned chicken on a platter.
When all the chicken is browned, add chicken broth, peanut butter, soy sauce, and red pepper. Stir to combine.
Add the browned chicken to the pot, along with any juices that have collected on the platter. Cover pot and lock lid in place.
Select High Pressure and 9 minutes cook time. (It will take about 10 minutes to reach high pressure.)After 9 minutes cook time, turn off pressure cooker and use a quick pressure release. Remove chicken from the pot leaving the sauce.In a small bowl, dissolve cornstarch in 2 tablespoons water. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly. After sauce thickens, add chicken and coat with the sauce.Serve garnished with chopped peanuts and green onions.
Feel free to use this Thai Chicken over top of brown rice or whole wheat pasta with a side of green beans to get in your veggies too!
¼ cup Braggs Liquid Amini (or low sodium soy sauce)
¼ cup Worcestershire sauce
⅛ cup lemon juice
¾ cup light brown sugar
2 tsp dried rosemary
1 tsp Himalayan salt
1 tsp ground black pepper
2 tsp garlic powder
6 chicken breasts or 3.5 lb chicken
Combine all ingredients, except for chicken, in a mixing bowl and whisk together.
Remove a half a cup of marinade and reserve for basting the chicken later.
Place chicken in a large, ziploc bag and pour marinade over the top. Close securely.
Marinate for at least 30 minutes, but up to 24 hours (I found it was delicious when I marinaded it for 30 minutes and 1 hour).
Bake in oven at 350 degrees for 35 minutes or until cooked all the way through.
Optional, but makes this recipe taste even better:
If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.
ENJOY!!! I loved this meal with our home made green beans with potatoes and ham and a little fruit on the side!!
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Having a healthy pregnancy is so important.. important for mommy to feel good and not have complications, and also for baby to grow big and strong in the most important time of development! I know eating healthy and exercise is hard when your not pregnant, so doing while pregnant can be trying… but its not impossible!! This is the BEST thing you can do for yourself because it makes that 40 weeks so much manageable!
We know the healthy weight gain is approx. 25-35 pounds to gain during your pregnancy.. give or take a few pounds if you are underweight or overweight. It is challenging if you have cravings, or if you are one who is so sick and struggles to eat! It is important to allow some leeway with your cravings and I do not want to say stay away from all the food your craving, because it may help you feel better at times. But the key is MODERATION! If you eat your cravings in moderation, you are less likely to feel bad, feel more swollen, and even develop issues down the road in your pregnancy!
At 31 weeks, almost 32, I am going to admit, it is getting harder and hard to breathe and move!! Steps make me out of breath… even sitting here typing makes me tired and out of breath lol… kidding, but not kidding!! Oh and yes, I am STILL working out, but the increased contractions scare me slightly, so I am now starting to take it easy!! It is hard to believe this baby of mine is only 3 lbs right now!!!! There must be a TON of water in there!!! HAHA
What workouts am I still doing at 31 weeks?? Well, there are a variety I can still handle, but certain moves I do modify.. I do most 21 Day Fix and Fix extreme.. except any ab exercises, some Shift shop, and 22 minute hard corps! My upside down yoga poses are non existent, but am doing a TON of stretches so I know that is one of the best things I can do for myself and to prepare for my home birth!!
Now.. can we talk about nutrition?? Nutrition is key!! You cannot workout a bad diet my friends!! And eating healthy during pregnancy will make a HUGE difference with how you look and feel!! I know from experience from my first and second pregnancy where I gained 60 lbs with each baby, and my third where I actually am taking care of myself and doing things the right way and have only gained HALF the weight of my last pregnancies!! Crazy right?? And I even worked out with my other pregnancies, so it definitely matters what you ingest!!
Meal prep went down and I will say it was my “ME TIME”… maybe you are not a fan of meal prepping… I am, but if you are not, there is a way to enjoy it, but you have to start and get creative!
Meal prepping is my key to success!! When I prep my foods ahead of time, I know exactly WHAT I am eating and WHEN I am eating!! So there is no excuse to miss a meal or to say “I don’t have time to cook something up quick and I was in a rush!” Isn’t that why many fail along their journey?? They use time as an excuse and then when you mess up, well “I’ll just start next week”, or even you just completely fall off track!
Some of the recipes I made were….
Pumpkin protein pancakes!! They are really yummy just how this recipe calls to make it, but I do like to add some extra calories to my breakfast because that is my biggest meal of the day!! So I added some plain Greek yogurt, fresh blueberries and blackberries, and topped it off with some agave nectar and cinnamon!! SOOOO GOOD!!!!!
Another meal I made was Spinach, tomato, and mushroom chicken… and so simple to make!! The chicken was thrown in the crock pot for 4 hours
Then I have my *new recipe* Honey Garlic Shrimp! It is great on top of some good ol’ spaghetti squash!! It will be a great dinner for me because I like to have mainly protein and veggies at dinner time so the carbs are not sitting in my belly at night!
I try to focus on getting around 1800 calories a day… don’t get me wrong, I do more of portion control that counting calories and I will not obsess about my food, but the most important thing is getting healthy whole foods in!
As a fitness coach, I love to help others on their journey to a healthy lifestyle! I give daily support, motivation, health and nutrition tips and recipes, and accountability to help you get to that next level in your fitness journey.. pregnant or not pregnant!
If you are interested in joining my exclusive fitness group, please fill out the application below to be accepted in!
1.5 pounds boneless skinless chicken breasts, diced into 1-inch pieces
2 tablespoons sesame oil
1 tablespoon olive oil
2 heaping cups broccoli floret
1 cup red bell peppers, diced
2 cloves garlic minced
1 cup unsalted dry-roasted whole cashews
3 tablespoons low-sodium soy sauce (I use Bragg liquid Amino’s- found in organic section of grocery store)
2 tablespoons raw honey
1 tablespoon rice wine vinegar
1 tablespoon Asian chili garlic sauce
Add cornstarch, salt, pepper, chicken to a gallon size zip lock bag. Seal and shake to coat chicken evenly.
In a large skillet on medium-high heat, add the oils, chicken, and cook for about 4 to 5 minutes. Stir every minute or so, so all sides cook evenly. Chicken should be about 80-90% cooked through.
Add the broccoli and bell peppers and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce
To a medium bowl add the soy sauce, garlic, honey, rice wine vinegar, chili-garlic sauce, and whisk to combine; set aside.
Add the cashews to the skillet and stir to combine.
Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
If you know me, you know I am a BIG fan of spicy food!! I have tons of recipes on here if you haven’t seen them, be sure to check them out!!! So speaking of spicy, Sriracha is one of my favorites too!! I feel like a kid in a candy store with all the different things with Sriracha now including the Sriracha almonds and Sriracha ketchup!! #WINNING!!!!
So anyways.. I want to share this awesome recipe with you all!! Its so simple to make and literally takes 3 ingredients!!
1 lb Boneless, skinless Chicken breasts
2 TBSP Sriracha Sauce
4 TBSP Ranch (I make it healthy, so I use Greek Yogurt Ranch)
Put all 3 ingredients into a large ziplock bag and let marinade in fridge for 3 hours.
Cook on grill (or I even use George Foreman) until cooked through.
This is a perfect recipe for grilling out for Memorial Day parties, or whatever parties and get togethers you are having for the summer!!!
If you are looking for more healthy recipes, daily fitness motivation and support to help you reach your ultimate goals, please fill out the application below for an exclusive spot in my 30 Day Fitness Challenge!
*This will require you to invest in a home fitness program of your choice and clean eating, along with committing to checking in the group daily (2 minutes anytime of day that works best for you)! This is for your own accountability and success!!
So who doesn’t love the summer time and the chance to use the grill to cook?! I have become slightly obsessed with my grill, but in a good way! Instead of cooking inside and baking, I’m using the grill to my advantage!
Since I am prepping for my first Figure NPC show and I am about 13 weeks out, I am using the grill for almost all my protein and veggies!! I don’t know why, but everything tastes SOOOOO much better this way!!
Some ways to keep your nutrition regimen healthy while grilling:
Use the grill instead of cooking with butter
Grill veggies and use spray EVOO instead of cooking on stove in butter
A little seasoning doesn’t hurt to improve the taste
Add fruit as a side instead of heavy carbs like macaroni or potato salad
Lay off the salt- Herbs will do the trick!
Here are just a few things I have grilled over the past week:
What better food than using from your own garden??! Ok well my mom’s garden lol! Mine aren’t up yet! Hopefully I didn’t kill them!! Im not good with watering haha! This seriously saves so much money at the grocery store, especially when we know veggies can be expensive, along like any other food!
Oh yea!! Topping it off with just a little shredded cheese, garlic powder, and pepper!
Kabobs?!? HECK YES!!!
Yesterday, I went crazy with my veggies lol!
Since I am not allowed my raw veggies with hummus, I had to find away to still eat the veggies… These are mini sweet peppers sliced up and I also added sliced zucchini, onions, mushrooms, and of course minced garlic and pepper!! YUMMO!!
I am so proud of myself for creating this recipe!! Ok, this may have been out there, but I thought of it without searching lol!
Spaghetti Squash with Chicken and Grilled Veggies
Ingredients: (Serving approx 6)
1 lb of 6 oz chicken breasts grilled
1 small spaghetti squash
1 medium zucchini
1 lb mini sweet peppers
1/2 medium onion chopped
4 oz raw mushrooms
2 tbsp minced garlic
1 tsp crushed black pepper
3 tbsp EVOO
To cook Spaghetti Squash:
-Cut in half length wise
-Remove seeds from middle on each side and set upside down on plate (round part facing up)
-Cook in microwave for approx 12-14 min or until soft
-Use fork to remove squash that will appear like spaghetti
Grill Chicken on medium until thoroughly cooked.
Take raw peppers and zucchini, mushrooms, onion, garlic, black pepper, and EVOO and place on top of foil.
Mix so EVOO and seasoning is throughout veggie mix
Grill on medium for approx 12 min without covering, stirring a few times to brown ends slightly.
Cut Grilled chicken into small cubes.
Place Spaghetti squash on bottom of plate to act as spaghetti noodles, then once veggies are done, place on top of squash, then top with cubed chicken.
* If you would like more help with clean eating and reaching your ultimate health and fitness goals, please fill out my application below for a spot in my next 60 day fitness challenge group held in a closed group on Facebook. I will work 1:1 with you to give you daily motivation and support, along with tips, recipes, and help with meal planning!