Asian Chicken Stirfry (100 cal/serving)

Keep it Simple September – Meal Prep Sautee – 4 servings

Sometimes you just want a meal that has two ingredients: chicken and broccoli. Boom. But then you think that it’s so boring you couldn’t possibly eat JUST chicken and broccoli two days in a row so you add a little asian twist.

2 chicken breasts
2 cups frozen broccoli
3 tbsp Aminos (soy sauce substitute)
3 tbsp balsamic vinegar
5 garlic cloves, chopped
½ yellow onion, chopped

Sautee onion, and garlic in frying pan on medium heat.
Add chicken and sautee until chicken in halfway cooked through.
Add balsamic and aminos and continue to cook until chicken is thoroughly cooked.
Add broccoli, stir, lower heat, cover and let cook for an additional 5 minutes.



Cucumber, Tomato and Grilled Chicken Summer Salad (120 cal/serving)

Keep it Simple September – Meal Prep Cold Salad – 4 servings


Starting realllllllly simple: a monkey could make this exquisitely fresh meal-prep lunch. It’s a manefestation of Farmers Market HEAVEN. One particular amish farm stand has the most amazing yellow cherry tomatoes I’ve ever had in my life – which deserve a spotlight in this dish.

2 chicken breasts
4 cucumber
2 cups cherry tomatoes (the more color variation the better!)
salt pepper garlic powder and fresh chopped basil to taste

Grill or cook chicken (I cooked in pan and then chopped)
Chop cucumber and halve cherry tomatoes.
Mix all ingredients and package up into four containters


Bikini Thighs: Ginger Chili Chicken

Tropical and totally conducive to a killer bikini body, this chicken is delicious! It pairs so well with grilled peppers and zucchini too. If you don’t have a slow-cooker or a schedule that allows for slow cooking, this can be made in a skillet too (cook chicken and let summer in coconut water for 5-10 minutes partially covered)
Bikini Thighs: Ginger Chili Chicken

6 servings 375 cal/ea : 22g fat : 16g carb : 27g protein

2 lbs chicken thighs (with skin and bone)
16 oz coconut water
1 tbsp coriander
1 tbsp ginger
8 garlic cloves, chopped
1 tbsp chili powder
salt and pepper
2 tbsp basil
1 tsp salt and pepper

Place chicken thighs in crock pot with garlic.

Sprinkle all the spices evenly on top.

Pour coconut water over everything.

Cook on LOW for 9 hours.

With each serving:
1 grilled red bell pepper
1 grilled yellow bell pepper
1 grilled zucchini

Sunshine in my Ham Cup

I know, eggs in muffin tin recipes are a dime-a-dozen these days. But twentysomethingandpaleo eggy ham cups are special for a few reasons: a) the extra super special ingredient power boost, b) the unprocessed meat, c) the eggs come from the chickens that live down the street. THAT’S RIGHT. My day was made last Tuesday when I turned the corner and saw the hand-written “Brown Eggs, $2/dozen” sign down the street from my apartment. YES! Now I just have to find a neighbor who raises grass fed beef, chicken, and pigs.

Sunshine in my Ham Cup: 5 servings @ 100 cal/ea. (F 6g; C .5g; P 11g)

5 slices organic uncured ham
5 eggs
(special ingredients) sunshine and smiles
(optional) paprika, garlic powder, and nutritional yeast sprinkles

Preheat oven to 350F.
Tuck ham into cups of a muffin tin and place in oven for 5-10 minutes to brown up a bit (this step might not be necessary if your ham is sliced super thin)
Crack one egg into each ham cup in the muffin tin and place back in oven for 15 minutes (checking after 11 minutes).


Pazzo Pulled Chicken on Celery

“Pazzo” (for those of you who haven’t experienced the world’s best wings at Darkhorse Tavern at Penn State) is the most phenomenal hot wing sauce I’ve ever experienced in all my years of dive bar epicurean adventures. I wish I could be a Food Network start JUST to talk about these wings on “Best Thing I Ever Ate”. Buffalo pulled-chicken is also a super-extra easy slow cooker starter recipe, and completely satiates my recent snacking tendencies.


Pazzo Pulled Chicken on Celery: 3 servings @ 213 cal/ea (F 8g; C 6g; P 33g)

1 lb boneless skinless chicken
2 tbsp chopped garlic
4 oz Frank’s Red Hot (it’s paleo)
1 tbsp Dill
½ tbsp chipotle
½ tbsp parsley
½ tbsp oil (coconut)
celery bundle

Place chicken (frozen or thawed) in crockpot.
Pour sauce over top then sprinkle herbs.
Cook LOW 8 hours.
Shred chicken with two forks.
Stir in oil and garlic.
Cook LOW for an additional hour.
Slice up your celery stalks for dipping.

Whoever and wherever “Pazzo” is… I’m sure he’d say “enjoy”.


Slow Cooker Chicken Vindaloo and Jicama Rice (4 servings @ 215 cal/ea.)


This bad boy has been on the “to make” list for a while now. It was actually my slow-cooker’s first go (woo! Go crock pot! Way to rock your first time!) I’ve never had proper vindaloo so I couldn’t guarantee that it’s as good as the real deal but its pretty freaking delicious! And the Indian spiced jicama rice is good enough to be a meal of its own (if it had more protein of course)

Slow Cooker Chicken Vindaloo with Jicama Rice: (4 servings @ 215 cal/ea)

1 lb chicken breast
2 yellow onions
2 inches of fresh ginger, chopped
6 garlic cloves, chopped
2 seranno
½ tbsp turmeric
½ tbsp coriander
½ tbsp garam masala
½ tsp cinnamon
1 tbsp salt and pepper
1 tsp mustard

Chop up (and seed) the Seranno, Onion, and Garlic.

Sautee Seranno, half of garlic and onion until soft, then puree in the food processor/blender.

Add the pureed veggie sautee into the slow cooker with all of the spices.

Chop chicken breast into 1” pieces and add to slow cooker with 1/8 cup water.

Cook on LOW for 6 hours, checking in after about halfway to stir.

1 medium Jicama
1 tsp fenugreek
1 tsp cumin
1 tsp cinnamon
1 tsp cardamom
1 tsp turmeric
1 tsp coriander
1 tsp cayenne

Blend/food process Jicama into rice-sized pieces.

Mix in sautee pan with all of the spices and ½ cup water.

Let cook, covered, for about 5-8 minutes.

Chicken Chorizo Scotch Eggs (1 serving @ cal/ea)

I had never heard about Scotch Eggs until blog-sploring the other day. It’s brilliant… if you can overcome the eating both mother-and-child form of bird. I love me some chicken-chorizo (especially home made) and I’ve never cooked a hard boiled egg in meat before.


Chicken Chorizo Scotch Eggs in Verde Salsa (1 serving @ 500 cal/ea)

1 chicken breast
2 hard boiled eggs
1 clove garlic, chopped
¼ bell pepper
1 jalepeno (seeded, chopped)
½ tbsp ginger
½ tbsp tomato paste
¼ tbsp paprika
1/8 tbsp mustard
Tsp chipotle
Garlic powder
Onion powder

Preheat oven to 375F.

Food process all ingredients except for chicken and eggs.

Add chicken and process until ground.

Split into two equal balls, and smoosh balls onto piece of plastic wrap.

Place (peeled) eggs on meat and use plastic wrap to shape meat around eggs.


Place in muffin tin (mine didn’t fit in the muffin tin… so I put them in a baking dish) and bake 25 minutes.

Remove and carefully pour out any juice from the muffin tin.

Bake for another 5 minutes until toasty brown looking.

Let cool, and place on a nest of shredded lettuce, tomato, and onion with some fresh cilantro. Pour verde salsa over top and make it a party!