Catching Katy

Reads, Eats, & Everything Else


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Cilantro Lime Chicken

This was another easy crock pot recipe I found – but it is very similar to my taco chicken (which should have been obvious). Both are delicious, you just probably don’t want to make them in the same week like I did! Similarly, you can do many things with this chicken once it’s cooked. I served over some zoodles (sauteed and seasoned with chili powder) and with some sweet potatoes – didn’t really go together but I need the sweet potatoes as a was running a 5K the next morning. Enjoy!

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Cilantro-Lime Chicken

Ingredients

  • 2 1/2 lbs. boneless, skinless chicken breasts
  • 1 1/2 C salsa (I made my own or you can find some without added sugar for Whole30 – read labels!)
  • ~12 sprigs fresh cilantro
  • 2 limes (save the rinds)
  • 2 Tbsp. chili powder
  • 1/2 tsp. cumin
  • dash or 2 cayenne pepper
  • dash of salt & pepper

Directions

Juice both limes and set the rinds aside.

Place chicken in bottom of crock pot. Add lime juice, chili powder, and salsa.

Tie or band cilantro together. Drop cilantro and lime rinds on top of chicken.

Cook on low 8-10 hours (or high for 6 hours).

When chicken is tender enough, remove the lime rinds and cilantro. Shred the chicken in the pot using two forks.

Stir well and add remaining seasoning. Continue to cook or simmer for about 30 minutes.

[from eatlivegrowpaleo.com]


1 Comment

Rosemary Almonds

I’m not a huge fan of raw nuts, but on the Whole30 that is a good quick snack when needed. I bought a giant bag of almonds at Sam’s Club and wanted to season & roast them somehow. Most of the roasted almond recipes out there are for amazing cinnamon sugar almonds – which I obviously would have loved to do, but alas could not. But I did find this one with rosemary and a kick of pepper. They are delicious and easy to make!

gather what you need

gather what you need

toss it, spread it, bake it

toss it and spread it

Rosemary Roasted Almonds

Ingredients

  • 2 C whole raw almonds
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. finely chopped fresh rosemary (I cheated and used dried)
  • 1 tsp. paprika
  • 3/4 tsp. salt
  • dash of cayenne pepper

Directions

Preheat oven to 325 degrees and line a baking sheet with parchment paper.

Place almonds in a large Ziploc bag, drizzle in the olive oil, and toss to coat.

Sprinkle rosemary, paprika, salt and cayenne into bag and toss to coat.

Spread almonds into a single layer and bake for 20-25 minutes or until lightly toasted.

Let cool and store in an airtight container. Or I divvied mine up between snack size Ziploc bags.

[adapted from Go Dairy Free]


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Whole30 Cheat

Hi, my name is Katy and I blatantly cheated on my Whole30 and I am ok with it. There was never going to be a full 30 days that I didn’t have some excuse to not do it. So I just went with January, knowing that I had already signed up for my favorite race of the year: the Hot Chocolate 5K. I’ve done it every year it has been in Atlanta and the whole point of racing (aside from the sweet sweatshirt) is the amazing treat at the end of the race – hot chocolate and chocolate fondue with all the dip-ins.

My Whole30 is not a full lifestyle change – I’ve known that from the start. It is to reset my habits and get used to leaving some things out a majority of the time. Perfect example: sweets. The goal is to only have sweets for the occasional treat – which is exactly what this was. And it actually worked really well – I had some chocolate, was completely satisfied and had no desire to keep eating it (as I normally would have)! I’d call it a success!

If you haven’t checked out the sweetest race, I highly recommend it.

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