I.love.Mexican.food. I could literally eat it everyday for every meal (Anita’s breakfast burritos anyone??!). However, Mexican food isn’t the best thing for our waistlines since restaurant meals are huge and loaded with cheese, sour cream, etc. And don’t even get me started on the chips and salsa…
Whenever I’m craving Mexican food, I make crock-pot chicken tacos. It’s so easy to make and it’s absolutely delicious!
Start by placing 4-5 boneless, skinless chicken breasts at the bottom of your crockpot (I doubled the recipe, so I used 8 chicken breasts).
Sprinkle the taco seasoning over your chicken. I make my own, but you could also use prepared taco seasoning. I use the following taco seasoning recipe:
- 2 1/2 tablespoons chili powder
- 1 1/2 tablespoons pink Himalayan salt
- 1 tablespoon dried oregano
- 2 teaspoons onion powder
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper (you can add more to make it spicier)
- 1/4 teaspoon black pepper
Top your chicken with the onion, tomatoes, and green chilies. Do NOT drain the green chilies!!!
Cook on low for 6-8 hours, then shred with two forks.
Add the fresh cilantro and mix to combine.
I usually eat this chicken with avocado and either cauli-rice or brown rice (not Paleo/Whole30). You could also serve it on corn or flour tortillas. Enjoy! 🙂
Crock-Pot Chicken Tacos
4-5 boneless, skinless chicken breasts
3 Tablespoons homemade taco seasoning
1 large yellow onion, diced
1 (14.5 oz.) can of diced tomatoes
1 (4 oz.) can of diced green chilies, undrained
1/2 cup fresh cilantro, chopped
1. Place chicken breasts in the bottom of the slow cooker.
2. Sprinkle the taco seasoning evenly over the chicken
2. Top with diced onion, the tomatoes, and green chilies.
3. Cook on low for 6-8 hours.
4. Shred the chicken with two forks.
5. Add the cilantro and mix to combine.
Greetings from Chicago! Man, did I have an amazing weekend. I landed early Friday morning and went straight to the race expo. Abbott and Nike definitely know how to put on an expo!
The nutrition nerd in me saw these fun facts at the expo and had to take pictures.
I’m running with Action for Healthy Kids, so I stopped by their Chicago office on Saturday afternoon. They provided a healthy lunch and I got to meet the rest of the team. It was so much fun and everyone was so nice 🙂
I met up with my friend, Katherine, her new fiance, Tom (congrats again guys!), and some of their friends before the race on Sunday morning.
I started off really strong, but slowed waaaaay down during the second half of the race due to IT band pain on my right side. I didn’t PR this race, but I finished… and that’s all that matters 🙂
Hello Readers! You have no idea how good it feels to be back! I took some time off for personal reasons, and am so excited to be blogging again. Let me fill you in on the craziness that I call the last 6 months of my life:
As most of you know, I am pretty
obsessive passionate about nutrition. Well, I decided to take it a step further and applied to George Mason University’s Master of Science in Nutrition program… and guess what? I GOT IN!!!
I have class from 7:20-10PM every Thursday night, which makes my Thursdays reaaaaally long.
Yes, we are learning about PAM…
I’ve also been marathon training since June. If you’ve ever trained for a marathon, you know that you have absolutely no social life.
I will be running the Chicago Marathon on October 9th. I decided to bypass the race lottery and run with an organization that means a lot to me. Action for Healthy Kids is a national non-profit that fights childhood obesity, undernourishment and physical inactivity by helping schools become healthier places. I am so excited to be running for such a great cause!
Registration for the 2017 Walt Disney World Marathon Weekend opened at noon today. The Dopey Challenge has been on my bucket list for a while and I decided that 2017 is the year I’m finally going to do it. If you’re not familiar with the Dopey Challenge, it’s 4 races totaling 48.6 miles.
My best friend, Amanda, and I are officially registered and will be going down to Orlando in January! I’m so proud of Amanda… she will be running her first half marathon 🙂
The Dopey challenge absolutely terrifies me, but I am also so SO excited!!! Everyone is telling me I’m crazy, and I’m starting wonder what I’ve gotten myself into…
For dinner tonight, I made Mexican picadillo with cilantro-lime cauliflower rice. To make the rice, I heated up 1 tablespoon of EVOO and sautéed an entire 12 oz. bag of Trader Joe’s organic riced cauliflower.
I removed the cauliflower from the heat, added a handful (about 1/4 cup) of chopped cilantro and the juice from half of a lime, and tossed to combine.
I chopped up all of the veggies for the picadillo on Sunday, so all I had to do was brown the meat and throw everything into the crockpot.
I ate my Mexican picadillo and cauliflower rice with avocado. You can find the recipe here.
For breakfast this morning, I ate 2 fried eggs, 2 slices of Paleo bacon, and some strawberries.
After breakfast, we went hiking at Great Falls National Park in Maryland. We hiked Billy Goat Trail Section A, which is the most difficult and physically demanding trail.
After our hike, we ate lunch at The Old Angler’s Inn. I ordered a salmon salad and used fresh lemon juice as my dressing.
I got home around 3:00 and started meal prepping for the week. For breakfast, I made a sweet potato breakfast casserole. You can find the recipe here.
For lunch this week, I made creamy sun-dried tomato chicken. I changed the recipe a little bit by using chicken breasts instead of thighs, and adding 8 oz. of sliced baby bella mushrooms. I added the mushrooms to the pan when I put in the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper. You can find the recipe here.
This recipe is SO good!!! I was literally drinking the sauce as I was cooking… and no, I’m not ashamed to admit that 🙂
I’ve got a lot going on in my life right now… some good, and some not-so-good. I got home late from work tonight and had a lot on my to-do list, but I needed to go on a run. Running helps clear my mind.
I spent the evening meal prepping for the week since we got back from Morgantown late last night. For breakfast this week, we are eating scrambled eggs and fruit salad. PJ also threw some leftover roasted breakfast potatoes in his containers.
For lunch this week, we are eating spaghetti squash with turkey meatballs and broccoli. I used the turkey meatball recipe from Whole30 Slow Cooker Recipes.
2 lbs. ground turkey
1 large egg
1/3 cup almond flour
2 cloves garlic, minced
1 1/4 tsp pink Himalayan salt
1 tsp onion powder
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp cayenne pepper
I put all of the meatball ingredients in a bowl and used my hands to combine. Instead of using a slow cooker, I browned the meatballs in some EVOO and then put them in my homemade sauce to finish cooking.
I doubled my marinara sauce recipe this time. I used two 28 oz. cans of organic crushed tomatoes from Harris Teeter since tomatoes aren’t quite in season yet.
I used 2 bags of broccoli florets from Trader Joe’s. I just microwaved the broccoli right in the bags… it was such a time-saver!
The Appalachian Mountains run through West Virginia. The hills in Morgantown are no joke. I always try to run and get some hill work in whenever I visit. I woke up this morning and ran some hills. I also found this great staircase by our hotel to run up and down.
I always pack Larabars in my suitcase, just in case. I’m glad I did because our hotel doesn’t serve breakfast. I grabbed a complimentary banana from the lobby after my run and ate it with a Cashew Cookie Larabar for breakfast.
We grabbed a quick lunch at Chipotle before the baseball game. I ordered a salad with carnitas, mild salsa, medium salsa, and guacamole. This Chipotle hooked me up with carnitas and guacamole 🙂
We got home late, so we grabbed dinner at Thai Basil. I started with coconut milk soup with shrimp. For dinner, I ordered shrimp stir-fried with fresh asparagus in a light sauce.