UPDATED Spicy White Chicken Chili

OH MY GOODNESS FRIENDS! I’m so glad you came back to my site to check out this UPDATED white chicken chili because it is AMAZING.

Mark and I are so happy to have sports back on TV. 2020 has been such a rough year for everyone to say the least; but sports have a special ability to bring people together and give them hope; sports give people something to believe in.

Chili is the perfect fall, sports food and I have been working to absolutely PERFECT the seasoning blend. Throw the seasoning box away because this is SO easy and SO worth the change! Plus, you can control the amount of salt you use.

Updated Spicy White Chicken Chili Recipe

Ingredients:

• 2 tbsp olive oil or avocado oil
• 1 medium yellow onion, finely chopped
• 2 jalapeno pepper, finely chopped
• 2 poblano peppers, finely chopped
• 2 Anaheim peppers, finely chopped
• 6 cloves garlic, minced or 2 tbsp minced garlic
• 2 tbsp all-purpose flour
• 4 cups low-sodium chicken broth
• 3 cans cannelini or white beans, rinsed and drained
• 3 cups chopped, cooked chicken – I used a rotisserie chicken from Costco
• 1 tbsp lime juice
• 1/4 – 1/2 cup heavy cream – depending on how creamy you want your chili
• 1 tbsp paprika
• 1 tsp salt
• 1 tsp cayenne pepper
• 3/4 tsp black pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp red pepper flakes
• 1 tsp cumin

Directions:

1. In a small bowl, combine paprika, salt, cayenne pepper, black pepper, oregano, thyme, red pepper flakes, and cumin. Stir to mix. Set aside.
2. Heat the oil in a large pot over medium heat until it is shimmering. Add the onion and peppers and begin to soften for a few minutes. Add the seasoning blend you just made. Cook until the vegetables have softened, for about 7 minutes. Stir in garlic and cook for another 30 seconds.
3. Add the flour and stir until no raw flour remains and it will begin to emit a nutty aroma, about 1 minute. Slowly stir in the chicken broth. Add one can of beans and use a potato masher to mash the beans in the pot, creating a thicker texture.
4. Stir in the remaining beans, the chopped chicken, and lime juice and bring to a simmer. Reduce the heat to low and simmer for an additional 20 minutes. Stir in the heavy cream and heat for an additional 5 minutes.
5. Serve immediately with lime wedges, shredded cheddar-jack or Monterrey-jack cheese, cilantro, or sour cream/Greek yogurt. Leftovers can be stored in the refrigerator for up to 4 days.

Recipe Notes:

• This chili definitely has a “kick” to it. I would label it as moderately spicy – think medium when it comes to store-bought salsa. If you prefer something milder, I would omit the cayenne pepper. If you want something with NO spice, then omit the jalapeno pepper as well.
• This chili can also be made in the crockpot! Prepare the chili as directed up until leaving it to a simmer, then transfer it to a slow cooker and cook for 4 to 6 hours on low. Stir the heavy cream in about 30 minutes before planning to serve it.
• I go light on the cream in this recipe, but if you really want super creamy chili, I’ve seen many recipes use cream cheese, so you could try adding that to your chili. If you do, snap some pictures and give me your feedback!
• You can substitute ground turkey for chicken, if you’d like! Brown it along with the onion, peppers, and seasonings in step 1 and proceed with the rest of the recipe.

** As always, I’d love to hear your feedback and to see pictures of how these recipes turn out in your home. Leave me a comment or send me an email – I’d love to hear from you!

The ULTIMATE Breakfast Quesadilla

OK you guys, I attempted to make a video tutorial of how to make the best breakfast quesadilla… but my embarrassingly subpar video skills totally didn’t work. There was no way I was uploading a video with my arm covering half the screen LOL. So, pictures it is – which I think totally represents how delicious this quesadilla really is. Maybe I need to get Mark to buy me a tripod… *hint hint!

I freakin’ love quesadillas. I could eat them for every meal – plain cheese, shredded chicken, steak, LOVE them all! One of my favorite quesadillas of all time is from this little crappy drive-thru in Arizona that’s open 24/7. I can guarantee you that it is FAR from healthy, but man is it goooood.

Well, I decided to make a healthy breakfast version and it is DELICIOUS! Mark is wanting one at all hours of the day – and I will tell you he is by far my toughest critic.

What you will need for this recipe / what i use:

• Tortillas – living in AZ, we find the BEST homemade tortillas. But, I do love Trader Joe’s homemade tortillas or Mission 100% whole wheat for regular use!
• Eggs or egg whites
• Cheese – I always buy
• Sliced ham or turkey
• Spinach
• Sliced peppers
• Sliced Mushrooms

I always pre-slice and pre-measure my ingredients so they’re ready for use!

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Heat your pan with non-stick cooking spray and saute your veggies first until they are cooked all the way through.

Now time for the eggs! I cook the ends on low to medium temperature so the bottom doesn’t burn. You’re going to cook it similar to how you would cook an omelet.

When your eggs are almost cooked through, cover with a tortilla and cook for another minute – the eggs will stick to the tortilla and make it easy to flip!

Flip it, add your meat and cheese, and let cook for a minute or two – give your tortilla time to crisp up a bit on the bottom.

Lastly, fold your quesadilla over and let the cheeses melt. Serve with salsa, guac, cowboy caviar, or whatever you’d like! YUM!!

The recipe:

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This is the easiest and most delicious breakfast quesadilla. You can feed your taste buds with any and all ingredients you LOVE.

Ingredients:

• 1 tortilla
• 2 eggs, 2-3 egg whites, or a combination of the two
• 1/4 cup shredded light cheddar-jack
• 1 slice ham
• handful spinach
• 2 mushrooms, sliced
• 1/4 small red bell pepper, sliced

Instructions:

1. Pre-slice and pre-measure your vegetables, cheese, and whisk your eggs in a small bowl.
2. Heat your pan on medium heat and saute your mushrooms, spinach, and peppers until cooked through.
3. Lower the temperature to medium to low and pour in your egg mixture, moving it around slowly, but keeping it in an omelet shape.
4. When the eggs are almost cooked through, cover with a tortilla and cook for a minute or so – enough to let the eggs stick to the tortilla.
5. Flip your tortilla over, add your ham and cheese and cook for a minute or so – enough to let the tortilla crisp up.
6. Fold over and let the cheeses melt.
7. Enjoy with salsa, guac, or cowboy caviar!

Another version I made with turkey, egg whites, spinach, and MOZZARELLA.

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Be creative with your ingredients!

As always, leave a comment or tag me, amberrfitness, in your Always Hungry recipes on Instagram. You can also fill in the contact form! I look forward to hearing from you!

The BEST Snickerdoodle Bread

This is THE BEST gluten-free Snickerdoodle Bread that seriously tastes like a giant snickerdoodle cookie. It is made with all paleo and healthy ingredients and can be vegan, too (if you use flax eggs)!

I have been obsessed with using cinnamon in EVERYTHING lately. I’ve been adding it to my Breakfast Oatmeal Cupcakes and I also have a new Snickerdoodle Cookie Dough Truffle coming to you soon that I’ve been working on – OH MY GOODNESS you’re going to love it!

I truly think cinnamon is one of the most underrated ingredients and it doesn’t only have to be used around the holidays – it can absolutely be used all year round.

This snickerdoodle bread though… is so beyond delicious. Gluten-Free (can be vegan) and made with alllllll healthy ingredients!

You can definitely enjoy this bread anytime of the day. You can have it for breakfast topped with yogurt, applesauce, or some sauteed apples and cinnamon (YES). You can eat it as a midday snack. I bet a warmed slice of this Snickerdoodle Bread and a scoop of vanilla bean ice cream topped with sauteed apples and cinnamon would be the perfect dessert. I’m salivating just thinking about it and I hope you are too.

I swear you’ll be salivating while this bread is baking – my whole house smelled of snickerdoodle cookies and I LOVED IT.

And I can guarantee this bread won’t last long in our house because Mark looooves anything snickerdoodle.

Ingredients for my paleo & gluten-free Snickerdoodle Bread:

• Almond flour and oat flour – what I love about using almond flour and oat flour is that they’re both light and nutty in flavor and both gluten-free. They can be used interchangeably, meaning you can use either 2 cups of almond flour or 2 cups of oat flour if you’d prefer instead of 1 cup of each.
• Greek yogurt – you can use any yogurt you keep in the house.
• Unsweetened applesauce – I love using applesauce as a natural sweetener.
• Eggs or flax eggs – depending if you want the recipe vegan or not.
• Honey – you can sub maple syrup if you’d prefer; you need a liquid sugar.
• Coconut sugar – perfect for the topping! You can sub for brown sugar if you’d like.
• Cinnamon – LOTS AND LOTS of it!

The Recipe:

Ingredients:

• 2 eggs or 2 flax eggs
• 1/2 cup Greek yogurt
• 3 tablespoons unsweetened applesauce
• 1/4 cup honey or maple syrup
• 1 cup almond flour
• 1 cup oat flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• TOPPING: 4 teaspoons unsweetened applesauce, 1 teaspoon cinnamon, 2 tablespoons coconut sugar

Instructions:

1. Preheat oven to 450 degrees and grease loaf pan well and/or line with parchment paper.
2. In a large bowl or mixer, whisk together eggs, Greek yogurt, applesauce, and honey until creamy.
3. Mix in almond flour, oar flour, baking powder, and cinnamon until smooth.
4. Add half the batter to the loaf pan, then in a small bowl mix topping ingredients and add half on top.
5. Add the remaining batter and then top with the rest of the topping and swirl well.
6. Bake in the oven for 50-60 minutes, until a toothpick comes out clean.
7. Cool for a few, slice, and ENJOY!

** Store in an airtight container for up to 5 days or freeze for longer.

As always, leave a comment or post a picture of YOUR Snickerdoodle Bread in the comments section. Tag me – amberrfitness on IG or shoot me an email at alwayshungryfit@gmail.com! Can’t wait to hear from you!

Rachl Mansfield’s (almost) Copycat Paleo Vegan Banana Bread

One-bowl paleo vegan chocolate chip banana bread

OK guys, I just HAD to share this recipe with you because I am now OBSESSED with it! Literally, I had to freeze it to stop myself from eating the whole loaf in one sitting – but then I realized how delicious it was cold too – I seriously think I have a banana bread addiction.

Banana bread addictions really do exist though – especially if y’all were to try my grandma’s recipe. LET ME TELL YOU – it isn’t healthy by any means but it’s TO DIE FOR. I’ll share it another time – maybe when I’m having a weak craving moment… LOL.

Back to this recipe though, I figured now would be the perfect time to share because everyone has been making banana bread during this quarantine. I was searching for a recipe that would be healthy, but also moist and delicious and easy to make. This one bowl recipe seemed like the perfect one – I couldn’t wait to try it.

I substituted a couple ingredients, just because of what I had in the house, but they worked out perfectly. Coconut sugar (which Rachel uses in her recipe) has a similar texture and consistency to brown sugar (maybe not a healthy, but I knew it would work and be the perfect substitute).

Unbaked to baked – it ALWAYS looks and smells delicious!

Rachl Mansfield’s (almost) Copycat Paleo Vegan Banana Bread:

Ingredients:

• 1 1/2 cup mashed banana (about 3 large bananas)
• 3 tablespoons ground flaxseed
• 1/4 cup brown sugar (her recipe uses coconut sugar – I just didn’t have any at home)
• 1/4 cup non-dairy milk
• 4 tablespoons liquid coconut oil – I only had solid so I melted it and let it cool before using it.
• 1/3 cup creamy nut butter – I used organic Almond Butter.
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 2 cups almond flour
• 3 tablespoons coconut flour
• 1 cup-ish dark chocolate chips (her recipe uses 1 Hu Kitchen Dark Chocolate Bar, chopped)

Instructions:

1. Preheat oven to 350 degrees and grease a bread dish with coconut oil and/or line with parchment paper.
2. In a large bowl, mix together the banana, ground flax, brown sugar, milk, coconut oil, nut butter and vanilla extract until smooth and creamy.
3. Mix in the almond flour, coconut flour and baking powder until well combined with no clumps.
4. Fold in the dark chocolate then add to bread dish and bake for about 50-60 minutes (or until toothpick comes out clean!)
5. Allow the bread to cool for a bit then slice and enjoy!

Notes:

*Store leftovers in airtight container for 3 days, fridge for a week or freezer for 2 months

Other Recipes you might like!

• 3 Ingredient Banana Oatmeal Chocolate Chip Cookies – https://alwayshungryfit.wordpress.com/2020/04/12/3-ingredient-banana-oatmeal-chocolate-chip-cookies/
• No Bake Energy Bites – https://alwayshungryfit.wordpress.com/2019/06/07/no-bake-energy-bites/
• Breakfast Oatmeal Cupcakes – https://alwayshungryfit.wordpress.com/2019/05/13/breakfast-oatmeal-cupcakes/
• Healthy Double Dark Chocolate Chip Banana Muffins – https://alwayshungryfit.wordpress.com/2019/03/31/double-dark-chocolate-chip-banana-muffins/

Recipe Credit:

Thank you to Rachl Mansfield for the recipe and the inspiration! – https://rachlmansfield.com/one-bowl-paleo-vegan-chocolate-chip-banana-bread/

Homemade POKE Bowls

The weather has been so warm here in Columbia. I definitely think it feels warmer to us west-coast babies than others who live here because the humidity KILLS us. So thankful for air conditioning and de-humidifiers out here…LOL!

On these warm days, Mark and I crave smoothies, popsicles, Poke bowls, salads (maybe that’s just me LOL) – but really anything cool or cold that’ll take the edge off from the heat. And with Corona-virus still circulating and keeping many businesses from operating, the few Poke restaurants near us have been closed – SO SAD! Of course we’re wanting and craving the one food we can’t get right now.

Maybe this was a blessing in disguise because…

I told Mark, “of course I can replicate your Poke bowl” because I’m always up for a challenge in the kitchen!

The recipe

Ingredients:

For the Poke:

• 1 pound sushi-grade ahi tuna
• 2 green onions, sliced
• 3 tablespoons low-sodium soy sauce
• 1 1/2 teaspoons sugar
• 1 tablespoon white sesame seeds
• 2 teaspoons sesame oil
• 2 teaspoons Sriracha

For the Cucumber salad:

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• 1 cucumber – washed and thinly sliced
• 2 1/2 tablespoons rice wine vinegar
• 1 tsp sesame oil
• 1/4 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tsp sesame seeds

For the spicy Crab salad:

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• 1 package imitation crab meat (easy shred)
• 1/3 cup mayonnaise (I used Olive Oil Mayo)
• 1 teaspoon Sriracha – or more to taste

For the rest of the bowl:

• cooked jasmine or brown rice
• mixed greens
• avocado
• sliced cucumber
• shredded purple cabbage
• seaweed salad
• furikake
• sliced jalapenos
• sliced mango
• pineapple chunks
• green onions
• edamame (soy beans)
• Etc.

Directions:

I have only been able to find sushi-grade tuna in the frozen section, so while it defrosts, I focus on making both the cucumber salad and crab salad. By the time those are done, the ahi is usually ready to work with.

for the cucumber salad:

1. Wash and thinly slice the cucumber and place into a medium-sized bowl.
2. Add the vinegar, sesame oil, salt, and pepper and mix together, coating all the cucumber.
3. Top with sesame seeds if you wish – I love the flavor they give and the slight crunch.
4. Eat right away or cover and store in the fridge for up to 2 days.

for the crab salad:

1. Shred the imitation crab into long strips in a medium-sized bowl. I used my hands – which can get a little messy, but it’s the fastest way!
2. Add the mayo and Sriracha to a small bowl and mix together.
3. Pour the mayo mixture over the crab and mix to coat evenly.
4. Eat right away or cover and store in the fridge for up to 2 days.

for the poke:

1. Cut ahi-tuna into bite sized pieces.
2. Combine all poke sauce ingredients in a medium-sized mixing bowl. Add cut ahi-tuna and mix to combine and coat all tuna pieces.
3. Refrigerate for about 30 minutes before serving for BEST RESULTS.
4. To make your bowl, start with a base of rice, a combination of rice and mixed greens, or all mixed greens. Add your poke. Top with as much of each remaining ingredient as you would like!
5. Enjoy!

As always, leave a comment or post a picture of YOUR poke bowl in the comments section. Tag me – amberrfitness on IG! Can’t wait to hear from you!

3 Ingredient Banana Oatmeal Chocolate Chip Cookies

OK, first, let me apologize for being COMPLETELY MIA since January. Life has been a complete roller-coaster since then and especially lately, as I’m sure many of you can relate.

Let me give ya’ll a bit of a life update so you know what’s going on. Plus, I’d love to hear what’s going on with all of you as well! – Tell me in the comments section or reach out in an email!

OK, so… Pretty much since we’ve moved to South Carolina, I’ve been working 40-60 hours a week at BJ’s Restaurant which I love. I work with some really awesome people and also get to meet really amazing and inspirational people every day. Mark has also been doing great at work, absolutely LOVES being in the fitness industry – his total passion. We’re BUSY. Between both of us working 40-60 hours a week, taking care of our pups (total babies), working out for at least an hour and a half every day… we are BUSY; and we love it.

Fast forward to March 17th… Corona Virus takes over and both Mark and I, unfortunately, work in industries that have been heavily affected.

March 20th… Mark had to have emergency surgery to have his gallbladder and a hernia taken out. THANKFULLY, he is recovering very well and back on the mend… but holy crap… it has been a crazy month!

The good news is that I’M BACK and I have TONS of recipes to share with you all!

The recipe

I had these ripening bananas sitting on the counter for a few days and I knew I wanted to make something with them, instead of just throwing them away. I also didn’t want to trek to the store and was hoping to use only ingredients I always keep at home. Oats and chocolate chips it is! It’s that simple and so delicious!

Ingredients:

• 4 medium-sized bananas, ripe*
• 1 1/4 cup old fashioned oats
• 1 cup quick oats
• just under 1 cup mini semisweet chocolate chips

Instructions:

1. Set the oven rack to the upper-middle position and preheat to 350 degrees.
2. Line a baking sheet with parchment paper or a nonstick baking mat or spray with nonstick cooking spray and set aside.
3. Peel the bananas and add to a medium-sized mixing bowl. Using a fork, mash the bananas until smooth, getting rid of all lumps.
4. Add the oats and mix well. If the mixture seems too wet, mix in a few more tablespoons of quick oats.
5. Add the chocolate chips and stir to combine.
6. Scoop one tablespoon of batter onto the baking sheet and flatten to about 1/2-inch thick with your fingertips. Repeat for the rest of the batter, spacing the cooking an inch apart.
7. Bake for 15 – 20 minutes, until puffy.
8. Remove from the oven and let cool. ENJOY!

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Notes:

• *Look for ripe bananas with brown spots. If they’ve turned completely brown on the inside, they’re too ripe.
• These cookies will not spread in the oven, so make sure you form them into a cookie before baking.
• Try different mix-ins: Instead of chocolate chips or in addition, you can try blueberries, chopped apples, sliced almonds, dried fruit, dried coconut etc. – all great options!
• Make it GLUTEN FREE: simply use gluten free oats to avoid any risk of contamination from wheat.
• Make it SUGAR FREE: simply use sugar-free chocolate chips instead of regular chocolate chips.
• Storage: Let the cookies cool completely and store in an airtight container at room temperature for up to 2 days, You can also freeze them for up to 3 months in an airtight container with parchment or wax paper in between layers to prevent from sticking.

They’re so yummy, even the pups want them! LOL!

As always, leave me a comment in the comments section or reach out via email – amber2fit@gmail.com. Share your pictures and reviews with me! I’d love to hear from you!

Lemon Chicken Soup with Orzo

First off, I am so sorry for being MIA these past couple of months. Between taking on more responsibility at my job (that currently pays my bills), the holidays, GETTING ENGAGED (YAY!), planning my fiance’s holiday party, holy crap there are days I feel like I can’t keep up with life.

I did, however, make my family my Thai Coconut Red Curry Soup with Shrimp when Mark and I were in Cali for Thanksgiving week and they LOVED IT. So don’t ya’ll forget about my older but delicious recipes.

This Lemon Chicken Soup with Orzo is to die for…

Filling, fresh, and vibrant lemony chicken soup made creamy with NO CREAM!

My idea: This Lemon Chicken Soup becomes your NEW and IMPROVED Chicken Noodle Soup.

And here’s why:

The base is smooth, creamy, and velvety… without cream. But even though it’s creamy, it’s also still brothy enough to slurp, like any good Chicken Noodle-y type soup should be. It’s (not too) salty and rich from the chicken, but that punch of lemon is life-giving in a way that regular Chicken Noodle just can’t touch. And while most brothy soups leave you wanting a sandwich or snack an hour later, this soup is chunky, with fresh vegetables, chicken, and whole wheat orzopasta, leaving you feeling like you just ate a real meal. Because well, you definitely did.

I mean, look at this well-balanced goodness.

Lemon Chicken Soup FOR THE FREAKIN’ WIN.

Recipe:

Ingredients:

• 1 tbsp olive oil
• 3 carrots, peeled and diced
• half of a medium-sized onion, diced
• 3 cloves garlic, minced (about 4-5 tsp minced garlic)
• 8-10 cups low-sodium chicken broth
• 1 cup whole wheat orzo
• 3-ish cups cooked chicken (I chopped up chicken I cooked in my air fryer earlier in the day)
• 3 eggs
• juice of 3-4 lemons (about 1/2 cup)
• a handful of fresh spinach
• 1 1/2 tsp salt (or salt to taste)
• lots of freshly ground pepper
• as much fresh dill as you can handle (I used about 3 sprigs)
• 1 tsp dried rosemary
• 1 tsp dried thyme

Instructions:

1. Base: Heat large soup pot over medium heat. Add the olive oil. Add the carrots, onion, and garlic and saute until fragrant and tender, about 10 minutes. (Be careful not to burn the garlic.)
2. Orzo: Add the broth, dried rosemary and thyme, and bring to a simmer. Add the orzo and cook for a few minutes until softened. Stir in the chicken and remove from heat.
3. Eggs: Whisk the eggs and lemon juice together in a small bowl. The idea here is to warm up the egg mixture slowly (without scrambling the eggs). Slowly add a scoop of the soup into the egg mixture. Then, add your warmed egg mixture back to the soup pot – slowly, slowly, slowly stirring constantly, until smooth and creamy.
4. Final Touches: Finish by stirring in your spinach, salt, pepper, and dill and adjust seasonings to taste. ENJOY!

Recipe Notes:

• Broth: If you like a chunkier soup, go for 8 cups of broth. If you like a more brothy soup, go for 10 cups.
• Leftovers: This works great as leftovers. The orzo likes to soak up that moisture, so you might just have to thin it out a bit as you reheat.
• Eggs: If you add your egg mixture to the soup when it’s too hot, the eggs will scramble! It’s so gross. Don’t do that. To help your soup cool down more quickly in preparation for the egg mixture, you can stir in a few ice cubes. 
• Vegetarian: You could easily make this vegetarian by using white beans or another vegetarian protein in place of the chicken.

Leave a comment, share your recipe pictures with me, and as always, email me if you have any questions or comments – alwayshungryfit@gmail.com! I look forward to hearing from you!

Asian Chili Garlic Shrimp or Chicken

A quick shrimp or chicken recipe loaded with BIG flavors! Shrimp or chicken smothered in a spicy, sticky Asian sauce, this Asian Chili Garlic Shrimp or Chicken will have you super satisfied, feeling like you’ve just dined at a modern Asian restaurant!

The sauce tastes like a homemade Chili Jam except it’s WAY easier to make.

We have been on such an Asian food kick in our household. Last week I posted my recipe for Thai Coconut Red Curry Soup with Shrimp and also made this recipe THREE TIMES – once with shrimp and twice with chicken. I even made it while we had company over on Sunday to watch football and they LOVED IT.

I promise I’m not exaggerating when I say this recipe really does taste like spicy stir fry you can get from many modern Asian restaurants. I definitely don’t claim to be an authentic Asian chef, but the ingredients in this dish are the main components in many Asian dishes!

• sesame oil
• ginger
• garlic
• chili flakes
• sriracha
• scallions
• soy sauce
• brown sugar

** TIP: get the rice started first, because that takes longer than this recipe!

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Ingredients:

• 1 lb shrimp (I prefer jumbo), peeled and de-veined or 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
• 1 tsp sesame oil
• 3 garlic cloves, very finely minced
• 2 tsp ginger
• 1 tsp red chili flakes
• 1/2 cup water
• 3 tbsp sriracha
• 2 tsp soy sauce
• 3 tbsp brown sugar

Garnish (Optional)

• sesame seeds
• green onions, finely sliced
• red chilies, finely sliced or chopped

Instructions for shrimp:

1. Heat sesame oil over medium heat in a large skillet.
2. Add garlic, ginger, and chili flakes. Cook until garlic turns golden.
3. Add water, then sriracha, soy sauce, and sugar. Stir, increase heat to medium high, and let it simmer for 3 minutes or until the sauce starts to thicken to a thin syrup consistency.
4. Toss shrimp into skillet and toss to coat in the sauce. Cook for about 5 minutes, until shrimp are pink and sauce is reduced. It should coat the shrimp nicely.
5. Garnish with sesame seeds, fresh chili and green onions. Serve with rice to soak up the DELICIOUS sauce!

Instructions for Chicken:

1. Heat 1 1/2 tbsp coconut oil in a large skillet over high heat. Add chicken, searing the outside for about 2 minutes on each side. Lower the heat to medium-low and cook the chicken for about 5-7 more minutes – until cooked almost all the way through.
2. Remove chicken and put into a bowl. Set aside.
3. Heat sesame oil over medium heat in a large skillet.
4. Add garlic, ginger, and chili flakes. Cook until garlic turns golden.
5. Add water, then sriracha, soy sauce, and sugar. Stir, increase heat to medium high, and let it simmer for 3 minutes or until the sauce starts to thicken to a thin syrup consistency.
6. Toss cooked chicken back into skillet and coat in the sauce. Cook for about 1-2 minutes, until sauce is reduced. It should coat the chicken nicely.
7. Garnish with sesame seeds, fresh chili and green onions. Serve with rice to soak up the DELICIOUS sauce!

Recipe Notes:

• 🔥SPICINESS – Adjust spiciness to taste with chilli flakes not Sriracha because the sauce needs the vinegar in the Sriracha.
• NON SPICY version – skip the chili flakes and Sriracha, add 2 tbsp ketchup + 1 tbsp rice vinegar (or even cider vinegar) + 1 tbsp Shaoxing wine (Chinese cooking wine) or Mirin (reduce sugar by 0.5 tbsp) or 2 tbsp chicken broth low sodium. YES, we need all these to make up for skipping the sriracha!
• Shrimp – if using frozen (which I do), thaw completely and pat with paper towels to remove excess water. 
• Toasted Sesame Oil is brown and has a stronger sesame flavor than un-toasted sesame oil which is yellow. Both will work, I just prefer toasted sesame flavor better!
• Chili flakes – also known as Red Pepper Flakes. You could also use a jar of minced chili or chili paste but do not try to saute it with the garlic because it will spit everywhere! Stir it in when you add the water. 
• Sriracha is an Asian chili sauce that is made with more than just chili, it has flavor!
  • SUBSTITUTES: Another hot or chili sauce with a similar consistency (a ketchup thickness). For a thinner stronger hot sauce like Franks, I’d probably use half Franks, half ketchup, then add more Franks after tasting the sauce once reduced.

** Leave a comment, share pictures of your food with me, or just reach out and say hi! I’d LOVE to hear from you!

Thai Coconut Red Curry Soup with Shrimp

One of my favorite recipes to date!!

This week in Columbia has been VERY gloomy and rainy, which I absolutely love. The leaves are changing colors and it is really starting to feel a lot like fall. The gloomy weather makes want to eat soup, snuggle under blankets with the pups and Mark at home, and watch movies!

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Like most of you out there, both Mark and I have busy weeks with our jobs and normal every day happenings. A couple things we make sure to do every day (which has made our relationship stronger than ever):

1. Eat breakfast together – usually at our dining room table – no tv, no phones and I LOVE IT!
2. Eat dinner together
3. Say “I love you” and kiss each other goodnight

I know those things seem to be very off topic from food, and they somewhat are. Eating breakfast and dinner together every day gives us time to relax, enjoy each others company, and communicate. We use that time to talk about serious things like life, health, etc. or just to be silly. We use that time to talk about what new restaurants or recipes we will try. We use that time to talk about our hopes and dreams for the future. We talk about everything. It is such a special time.

Meals are a great way to become closer and come together as a couple, a family, or to become closer with a friend.

One day we were brainstorming what sounded good for dinner. I have always loved eating Asian food… my parents love it so we ate a ton of different Asian cuisines growing up. Mark, on the other hand, had never tried Thai, Korean, Vietnamese, etc. until me. I think he thought Asian food was only teriyaki chicken or orange chicken over white rice…LOL. One night, Mark went out to eat Thai food with my parents and told me they ordered “some kind of soup” that he loved. VERY DESCRIPTIVE I might add… I assumed it was some sort of coconut curry soup and knew I had to create a recipe to make at home.

This recipe is absolutely delicious! Seriously, one of the best recipes I’ve posted to date! It has a bit of spice and is packed full of flavor.

Thai Coconut Red Curry Soup with Shrimp Recipe:

Ingredients:

• 1 lb raw shrimp, peeled
• 1 tbsp coconut oil
• 1/2 medium onion, diced
• 2 tsp minced garlic
• 2 tsp minced ginger
• 4 tbsp Thai red curry paste
• 2 tbsp sriracha
• 1 1/2 cups low-sodium chicken broth
• 2 cans (13.5 oz) full fat or light coconut milk (I prefer light)
• 1 tbsp fish sauce
• 2 tsp lemongrass or 2 tsp lemon-peel seasoning
• 1/2 tsp salt + additional to taste
• pepper to taste
• 1 broccoli head, chopped into florets
• 1 red pepper, sliced thin

Optional ingredients for serving:

• 1/4 cup chopped scallions
• 2 tbsp chopped cilantro
• lime wedges
• rice, quinoa, or cauliflower rice

Directions:

1. In a large pot or Dutch oven, heat the coconut oil and add in the onions, ginger and garlic, plus a small pinch of salt. Saute over medium heat for about 5 minutes until the onions start to become translucent. Stir every minute or so, so the onions don’t burn.
2. Meanwhile, combine the coconut milk, chicken broth, fish sauce, sriracha, and lemongrass or lemon-peel in a small bowl. Whisk until any lumps in the coconut milk are broken up. Set aside.
3. When the onions are translucent (about 5-6 minutes), stir in the curry paste until all clumps are broken up (about 30 seconds); then, stir in the coconut mixture. Turn the heat to medium-low and allow the flavors to combine for about 5 minutes.
4. Stir in your red pepper and broccoli, turn the heat down to a simmer, and cook for at least 5-10 minutes.
5. Taste to adjust salt and pepper. Finally, add the shrimp (or your protein of choice) in about 5-10 minutes before you are about to serve. The shrimp will cook very quickly and you want to make sure it doesn’t overcook.
6. Assemble your soup bowls: Ladle the curry soup with broccoli and peppers into each bowl, and if you like, scoop some jasmine rice, cauliflower rice, or quinoa in the middle of the soup. Garnish each bowl with chopped cilantro, scallions, and a slice of lime (to be squeezed over the whole thing)! YUM!

** Leave a comment, share pictures of your food with me, or just reach out and say hi! I’d LOVE to hear from you!

Chili TWO Ways

With cooler temperatures FINALLY coming to us here in Columbia, South Carolina, I’m all about making soups and chili again – warm, comfort foods. Fun fact about me: Fall is my favorite season; the leaves changing colors, the smells of cinnamon, pumpkin, and crisp apples, fuzzy blankets and sweaters, football season and playoff baseball, I love all of it.

Now, we’re huge football fans in this household. Mark grew up in Seattle so of course he’s a Seahawks fan (which means I am too…LOL) and my mom is from New York so naturally I grew up watching the Giants. I also went to University of Oregon so I’m a HUGE Ducks fan! So, when Saturday’s and Sunday’s come around, our schedules revolve around the football games and I’m totally OK with that.

I also LOVE to have people over so football season is perfect for that. It gives me an excuse to prepare too much food and to entertain the people I love… well almost everyone. If only my parents would move to Columbia (hint, hint….).

Football gathering foods:

When I think football, I unfortunately don’t think healthy foods; I think…

• wings
• nachos
• burgers
• hot-dogs
• chips
• chili….

American bar foods. UH… YUM! But… my stomach hurts already just thinking about all of those greasy foods.

Although, all of those foods can absolutely be made in a healthy way, and I’ll be sure to share ALL my recipes with you. For now, let’s focus on CHILI TWO DIFFERENT WAYS. Both of these chili recipes are super simple and quick and will feed a large crowd of friends, your family, or could be an easy weeknight meal.

Traditional Chili

Ingredients:

• 1 tbsp olive oil
• 1 lb ground turkey, 93/7
• 1 package chicken sausage links, sliced – I used Aidell’s Chicken and Apple but I have used Trader Joe’s Jalapeno Chicken Sausage before as well
• 1 medium yellow onion, finely chopped
• 2 jalapeno peppers, seeded and finely chopped
• 3 tbsp minced garlic
• 1 can black beans, drained and rinsed
• 1 can dark red kidney beans, drained and rinsed
• 2 cans fire-roasted tomatoes
• 1 can tomato sauce
• 1 package Carroll Shelby Chili seasoning
• 1/2 tsp cayenne pepper
• salt and pepper to taste

Directions:

1. In a dutch oven or large pot, brown ground turkey until mostly cooked through. Transfer to bowl.
2. Using the same pot, heat the oil over medium heat until it is shimmering. Add the onion and peppers and begin to soften for a few minutes. Add the seasoning packet, cayenne pepper, and about 1/2 tsp of salt (or salt to taste). Cook until the vegetables have softened, for about 7 minutes. Stir in garlic and cook for another 30 seconds.
3. Add in your sliced sausage a brown for a couple minutes – usually chicken sausage is pre-cooked.
4. Add in black and kidney beans, fire-roasted tomatoes, and tomato sauce and mix all ingredients together. Let cook on medium to low heat for at least 20 to 30 minutes.
5. Serve shredded cheddar-jack or Monterrey-jack cheese, tortilla chips or Fritos, or sour cream/Greek yogurt. Leftovers can be stored in the refrigerator for up to 4 days.

Recipe Notes:

• This chili definitely has a “kick” to it. I would label it as moderately spicy – think medium when it comes to store-bought salsa. If you prefer something milder, I would omit the cayenne pepper. If you want something with NO spice, then omit the jalapeno pepper as well.
• This chili can also be made in the crockpot! Prepare the chili as directed up until leaving it to a simmer, then transfer it to a slow cooker and cook for 4 to 6 hours on low.

White Chicken Chili

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 2 jalapeno pepper, finely chopped
• 2 poblano peppers, finely chopped
• 2 Anaheim peppers, finely chopped
• 6 cloves garlic, minced or 2 tbsp minced garlic
• 2 tbsp all-purpose flour
• 4 cups low-sodium chicken broth
• 3 cans cannelini beans, rinsed and drained
• 3 cups chopped, cooked chicken – I used a rotisserie chicken from Costco
• 1 tbsp lime juice
• 1/4 – 1/2 cup heavy cream – depending on how creamy you want your chili – I only used 1/4 cup
• 1 package Carroll Shelby White Chicken Chili Seasoning – you will discard freeze-dried peppers
• 1/2 tsp cayenne pepper
• salt to taste

Directions:

1. Heat the oil in a large pot over medium heat until it is shimmering. Add the onion and peppers and begin to soften for a few minutes. Add the seasoning packet, cayenne pepper, and about 1/2 tsp of salt (or salt to taste). Cook until the vegetables have softened, for about 7 minutes. Stir in garlic and cook for another 30 seconds.
2. Add the flour and stir until no raw flour remains and it will begin to emit a nutty aroma, about 1 minute. Slowly stir in the chicken broth. Add one can of beans and use a potato masher to mash the beans in the pot, creating a thicker texture.
3. Stir in the remaining beans, the chopped chicken, and lime juice and bring to a simmer. Reduce the heat to low and simmer for an additional 20 minutes. Stir in the heavy cream and heat for an additional 5 minutes.
4. Serve immediately with lime wedges, shredded cheddar-jack or Monterrey-jack cheese, cilantro, or sour cream/Greek yogurt. Leftovers can be stored in the refrigerator for up to 4 days.

Recipe Notes:

• This chili definitely has a “kick” to it. I would label it as moderately spicy – think medium when it comes to store-bought salsa. If you prefer something milder, I would omit the cayenne pepper. If you want something with NO spice, then omit the jalapeno pepper as well.
• This chili can also be made in the crockpot! Prepare the chili as directed up until leaving it to a simmer, then transfer it to a slow cooker and cook for 4 to 6 hours on low. Stir the heavy cream in about 30 minutes before planning to serve it.
• I go light on the cream in this recipe, but if you really want super creamy chili, I’ve seen many recipes use cream cheese, so you could try adding that to your chili. If you do, snap some pictures and give me your feedback!
• You can substitute ground turkey for chicken, if you’d like! Brown it along with the onion, peppers, and seasonings in step 1 and proceed with the rest of the recipe.

** As always, I’d love to hear your feedback and to see pictures of how these recipes turn out in your home. Leave me a comment or send me an email – I’d love to hear from you!