Easy, delicious, and healthy! I love to walk into the house after a long day at work to this for dinner!  The kids eat it with tortilla chips or a quesadilla! I love it plain!

 

 

Ingredients

1. 1 1/2 lbs. boneless skinless chicken breasts
2. 1 medium yellow onion, diced
3. 1 bell pepper, thinly sliced
4. 1 jalapeno, diced
5. 2 cloves garlic, minced
6. 1 15-oz. can diced tomatoes
7. 2 cups chicken stock
8. 1 tbsp chili powder
9. 1 tbsp cumin
10. 1 tsp dried oregano
11. 1/2 tsp paprika
12. Salt and freshly ground pepper, to taste
13. 2 tbsp fresh cilantro, chopped
14. 1 avocado, pitted and sliced

Instructions

1. Add the chicken to the bottom of the slow cooker. Add the onion, bell pepper, jalapeno, and garlic on top of the chicken. Pour the diced tomatoes and chicken stock over the top. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper. Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. Garnish with cilantro and avocado.

 

Ingredients

1. 1 1/2 lbs. boneless skinless chicken breasts
2. 1 medium yellow onion, diced
3. 1 bell pepper, thinly sliced
4. 1 jalapeno, diced
5. 2 cloves garlic, minced
6. 1 15-oz. can diced tomatoes
7. 2 cups chicken stock
8. 1 tbsp chili powder
9. 1 tbsp cumin
10. 1 tsp dried oregano
11. 1/2 tsp paprika
12. Salt and freshly ground pepper, to taste
13. 2 tbsp fresh cilantro, chopped
14. 1 avocado, pitted and sliced

Instructions

1. Add the chicken to the bottom of the slow cooker. Add the onion, bell pepper, jalapeno, and garlic on top of the chicken. Pour the diced tomatoes and chicken stock over the top. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper. Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. Garnish with cilantro and avocado.

Nina Pears

21 Day Fix Salmon Dinner Recipe

Quick and Healthy Dinner – Salmon Filet with Sweet Potatoes and Asparagus

 

Ingredients

• 4 oz Salmon Filet
• 1/2 Sweet Potato
• 10 Spears of Asparagus
• 2 tsps Dijon Mustard
• 1 Lemon
• Ground Pepper

Directions
Preheat the oven to 400 degrees. Line a baking sheet with foil and prepare with cooking spray.
Squeeze half of a lemon over the raw salmon filet and let it marinate while you prepare the rest of the ingredients.
Wash and trim your asparagus spears and slice the sweet potato into cubes.
Place the salmon filet in the middle of your baking sheet and the vegetables around the edges. Grind fresh black pepper on the salmon and vegetables. Spread 1 tsp of Dijon mustard on top of the salmon filet and then press the cracker or pretzel crumbs into the mustard.
Bake for 15 minutes, flipping the sweet potatoes and asparagus half way through cooking.
While baking, combine the remaining 1 tsp of Dijon mustard and the juice from the other half of the lemon with some black pepper to create a lemon Dijon finishing sauce.
After baking for 15 minutes, broil from about 2 minutes to crisp up and brown the topping on the salmon.
Layer your plate with sweet potato cubes, asparagus, and salmon filet. Drizzle the lemon Dijon sauce over the top.
Makes 1 Serving

Nina Pears

Healthy Cake Recipes from Scratch BB muffins, Chocolate Cake, Pumpkin Bread

I was asked to share some cake recipes that are on the healthier side. I am also going to share a muffin and bread recipe too. When we start to switch our eating habits, one of the hardest shifts is cutting out the baked goods. Carbs and baked goods make up a huge part of the majority of the populations diets and are delicious but they really aren't good for us and are over consumed by the vast majority.
When I began my clean eating journey, I really enjoyed taking favorite recipes of mine and changing them so they were better for me. My baking has gradually changed over the years.
My first change was from white to wheat flour to spelt.
Then I started cutting the sugar in half and could not even taste a difference.
Then I went grain free or used oats occasionally and sweetened with honey or agave and finally, I went to the extreme of using fruit to sweeten.

Chocolate Spelt Cake

 

Ingredients

• 3/4 cup unsalted butter (softened, plus additional for pan) ? Tasty tip
• 3/4 cup  cocoa powder (unsweetened, plus additional for dusting pan and cake)
• 1 cup hot water (boiling-)
• 11/2 tbsps instant espresso powder or instant coffee
• 11/2 tsps vanilla
• 1 tsp baking soda
• 2 cups spelt flour
• 2 tsps baking powder
• 3/4 tsp salt
• 1/4 dark brown sugar or 1/2 cup honey
• 2 large eggs  

Put oven rack in middle position and preheat oven to 350°F. Butter  pan, then lightly dust with cocoa powder, knocking out excess.
Stir together boiling-hot water, espresso powder, vanilla, and baking soda in a bowl, then add dates, mashing lightly with a fork, and steep until liquid cools to room temperature, about 10 minutes.
Whisk together spelt flour, cocoa powder, baking powder, and salt in another bowl. Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy. Add eggs 1 at a time, beating until just combined.
Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer inserted into center comes out clean, about 50 minutes to 1 hour. Cool cake in pan on a rack 5 minutes, then remove side of pan and cool cake on rack. Serve cake warm or at room


Paleo Blueberry Muffins

1. 2 1/2 cups almond flour
2. 1 Tablespoon coconut flour
3. 1/4 teaspoon salt
4. 1/2 teaspoon baking soda
5. 1 Tablespoon vanilla
6. 1/4 cup coconut oil
7. 1/4 cup maple syrup
8. 1/4 cup coconut milk*
9. 2 eggs
10. 1 cup fresh or frozen blueberries
11. 2-3 Tablespoons cinnamon
    
     

    Instructions

    1. Preheat oven to 350. Line a 12 count muffin tin and lightly oil with coconut oil.
    2. In a mixing bowl, combine almond flour, coconut flour, salt, and baking soda and stir to combine.
    3. Pour in coconut oil, eggs, maple syrup, coconut milk, and vanilla; mix well.
    4. Fold in blueberries and add cinnamon.
    5. Distribute into muffin tin. Sprinkle with additional cinnamon.
    6. Bake for 22-25 minutes. Allow to cool and enjoy!

    
    
    
    
    
    
     
    

    Paleo Pumpkin Chocolate Chip Bread

    Ingredients

    • 1 1/2 cups of almond flour
    • 3/4 cup of canned pumpkin ( not pie filling )
    • 3 eggs, whisked
    • 1/4 cup raw honey
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 tbs cinnamon
    • 2 tsp of pumpkin pie spice
    • 1 tsp of vanilla
    • 3 tbs of coconut oil, melted
    • OPTIONAL: 1/2 cup of semisweet dark chocolate mini-chips (I use the Enjoy Life brand). You can also add nuts as a substitute, or this bread is awesome without anything!

    
    

    Instructions

    1. First combine all the dry ingredients together in a medium-sized bowl
    2. Next, in a small bowl, mix all the wet ingredients together
    3. Now pour the wet ingredients into the larger dry ingredients bowl and stir until combined
    4. Fold in chocolate chips or nuts (OPTIONAL)
    5. Preheat oven to 350 degrees F
    6. Grease a bread pan of your choice (I made mine in an 8" pan) and pour in the mix
    7. Bake at 350-degrees F for 35 to 45 minutes. Check doneness by inserting a toothpick...if it comes out clean, the bread's done
    8. Cool, slice, serve and enjoy!
    9.  

Nina Pears

Cauliflower Grilled Cheese

I have a slight obsession with cauliflower right now. I have cut out the majority of carbs out of my diet. Cauliflower has been amazing! I love to use it for pizza crust and for fried rice. My latest cauliflower recipe I have discovered is grilled cheese with the cauliflower as the bread substitute.

Swapping carbs for cauliflower is the latest trendy health food hack. Join in on the yummy craze and make this cauliflower bread recipe the next time you crave a grilled cheese sandwich.

Ingredients

• 1 medium head cauliflower, riced
• 1 egg, lightly beaten
• 1/3 cup jack or mozzarella cheese, shredded
• freshly ground pepper

• pinch grated nutmeg
• 2 tsp grape seed oil
• 1/2 cup cheddar, shredded
• 1 tsp olive oil

Directions

1. Preheat the oven to 425 degrees.

2. In a medium mixing bowl combine the cauliflower rice, egg, jack cheese, pepper and a pinch of nutmeg.

3. Make four mounds on a  greased baking sheet, form four flat squares with them and bake for about 12 minutes, until light brown.

4. Let the slices cool before gently removing them from the baking sheet.

5. Heat a non-stick pan, add one teaspoon of olive oil, place 2 slices side-by-side, and cook for two-to-three minutes.

6. Turn them over. Sprinkle 1/4 cup of  shredded cheddar or mozzarella on one slice, cover with the second slice, press down and cook until the cheese starts melting.

7. Flip the sandwich and cook for another one-to-two minutes on the other side.
             

Nina Pears

Break free burpees

Nina Pears