Slow Cooker Thai Chicken

A few weeks ago, I tried this recipe from fellow RDN Jennifer Hunt and it has become my new favorite slow cooker chicken recipe! Mix up the sauce and let it slow cook all day.

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 1 cup low sodium chicken broth
  • 2 tsp sriracha chili sauce
  • ¼ cup creamy almond butter or peanut butter
  • ¼ cup low sodium soy sauce
  • 2 tbsp honey
  • 3 cloves garlic minced
  • ½ tbsp sesame oil
  • 1 tsp ground ginger
  • ¼ tsp ground black pepper

OPTIONAL TOPPINGS

  • Basil chopped
  • Slivered or sliced nuts such as almonds, cashews or peanuts

Instructions

  1. Place chicken breasts in the slow cooker (cut in half if desired). In a small pot, combine all other ingredients on medium heat and allow to warm through until the almond butter combines with the rest of the ingredients. Pour sauce over chicken and turn slow cooker to low.

  2. Cook for 6-8 hours. Shred chicken at end of cooking, if desired.

Recipe Notes

  • The sauce can also be made by microwaving all ingredients in a medium glass bowl for 15-30 seconds or until almond butter melts and incorporates thoroughly.
  • This recipe has a bit of spice which makes it taste amazing!  You can reduce the spice by using less sriracha and/or black pepper.

Lower Sodium Options

The sodium comes from the soy sauce, chicken broth, sriracha and possibly nut butter, depending on the brand you use.  To lower total sodium, use No Added Salt Chicken Broth (like Kitchen Basics brand) and choose a nut butter with no added salt (like Trader Joe’s No Salt Almond Butter).

Serving Ideas

  • Over zucchini noodles
  • With stir-fried vegetables like broccoli, edamame, pea pods, carrots, bell peppers and/or onions
  • Atop brown rice, quinoa or other whole grain
  • Over whole grain noodles

Be Good to Your Gut

Dieting, cutting calories and avoiding entire food groups in the name of health could be sabotaging your gut health. And that’s no small consequence.

The colon, once thought to be a rather dead place where undigested waste sits until you are ready to poo, is actually brimming with activity primarily from trillions of active, beneficial bacteria. Researchers now know the gut microbiome plays an important role in strengthening your immune system and helping to regulate important daily bodily functions, including hunger signals and your mood fluctuations. In fact, 95 percent of the feel-good hormone, serotonin, resides in the gut, meaning what you eat can impact your ability to respond to stress, reduce anxiety and help the body fight foreign invaders that could make you sick.

Turns out, your gut bugs love to eat plants. Bacteria take the undigested plant carbohydrates and use them for energy, creating fatty acids that can refuel your brain and body. The more varied the plants you consume – fruits, veggies, beans, legumes, whole grains, seeds and nuts – the more varied the “good” bacteria are that survive in your colon. They are like picky toddlers who will only feast on certain foods. The best way to optimize the health of your gut is to give the bacteria enough variety of the types of foods they love to eat.

One of the best ways, then, to hurt you gut health is by dieting. Here are three gut-unfriendly dieting practices – and how you can correct them:

  1. You restrict calories.

If you cut calories to try to lose weight, you may not get the amount of food and fiber you need to allow the best bugs to thrive. Most Americans already fall short of the recommended 25-35 grams of fiber per day.

In order to consume enough fiber to keep your good gut bacteria happy, you need to eat enough calories from high-quality plant foods. Low-calorie diets tend to be low in fat and may not have much in the way of seeds, nuts and avocados, which contribute to both your fiber totals and healthy fat intake.

When your calories are low, your eating needs to be pretty darn near perfect in order to hit optimal nutrition. A perfect diet isn’t always fun, and when your diet isn’t enjoyable, you lose motivation to follow it. Then you probably blame yourself and where does that leave you? Being hungry all the time means you aren’t eating enough, and there’s a good chance your gut bacteria are starving too.

Instead of making yourself miserable, make healthy foods tasty. It doesn’t take but a dash of salt and some fat to liven up a humble head of broccoli, cauliflower or cabbage. Splashes of citrus juice, herbs and spices are excellent choices to brighten up and layer flavor in the dish. Don’t feel an ounce of guilt using a little oil to get delicious vegetables. In fact, a moderate amount of fat with plant foods helps your body better absorb fat-soluble vitamins that plant foods provide.

  1. You eliminate food groups.

Some popular diet plans today prefer the term “lifestyle” because they don’t promote calorie restriction, but to me, they are diets in disguise because they don’t allow you to get a robust variety of nutrients.

Low-carbohydrate diets, for example, are notoriously low in fiber and excessively high in fat and protein, which has been shown to reduce the diversity of bacteria living in the colon. The paleo diet and the Whole30 plan, meanwhile, don’t allow for resistant starches such as beans, legumes, whole-wheat foods and white potatoes, but these carb-heavy foods are key players when it comes to a healthy and happy gut. These diets also eliminate dairy foods. However, there is good research showing that fermented dairy foods, such as yogurt and kefir, are key probiotic foods that help replenish bacteria in your gut. Of course, if you are allergic to dairy, this would be a reason to avoid it.

To be sure you get the right variety of foods, aim to put plant foods on three-quarters of your plate. Even on your least healthy burger nights, adding a side of carrots and a piece of fruit makes a big difference. Any little effort leads to the next best choice, so just go for it.

  1. You put your gut in a rut.

Even if you’re not dieting, food ruts are bad for your gut. Often, when you’re uninspired by food, you become very rigid in your routines and do not consume nearly enough volume or variety to satisfy your healthy bacteria. When this happens, you are essentially starving your good gut bugs, causing them to become weak and scarce. Over time, this leads to a lower microbial diversity in the gut.

The good news? Coffee, wine, tea and chocolate – in moderation, of course – all contribute to a healthy microbiome, studies suggest. That’s one way to expand your palette. Another way is simply by giving yourself a break. Don’t make cooking and eating more complicated than it needs to be. Any vegetable-and-bean combination will taste good sauted with a little sauce. Then, add your protein. Try taking advantage of an hour on a weekend to roast veggies all at one and reheat them different days.

Building a pattern of eating well means establishing eating habits that are sufficient in calories, heavy on plants, rich in variety and, most importantly, enjoyable. That’s how you’ll keep those gut bacteria thriving right along with you and working hard for you every single day.

#WhatIEat 2

Here’s another “day in the life” of me eating what I eat. I always drink 16oz of water when I wake up in the morning. By the end of the day I shoot for a gallon total. I didn’t train today, but did some gentle yoga and stretching.

Meal 1: ½ banana and almond butter

Meal 2: Wheat sourdough toast with 1 egg and 2 egg whites

Almond milk latte

Meal 3: Overnight oats with diced apple, 8oz Kombucha

AppleOats

Meal 4: ½ Bobo’s peanut butter oat bar. I bought a few of these for my brother, per his request, when he was visiting last month. This one has been in the pantry since then, so I decided to try it. It tasted good – just as it sounds, really – a peanut butter oat bar. It’s quite dense, so I only ate half.

Meal 5: 3 Chicken tenders and sweet potato fries made in the Air Fryer. I sprinkle chicken breast tenderloins with Trader Joes 21 Seasoning Salute and cook in the AirFryer for 8-10 mins. The sweet potatoes are tossed with olive oil and cook for about 15-20 mins.

chxSwPot

Tortilla chips and hummus, kale chips made in AirFryer

Meal 6: Mixed nuts: brazil nuts, almonds, peanuts, cashews

Smoothie with 1/2 frozen banana, spinach, almond butter, almond milk

smoothie

(Kid’s soccer practice)

Meal 7: Vegan pizza – This was a leftover from a restaurant.

veganPizza

Quinoa and kale – my latest Costco find. I love having this in the freezer for a quick meal addition.

QuinoaKale

Checking my fruits and veggie intake today: banana, apple, sweet potato, spinach, kale x 2, veggies on pizza

Who is IN for Meatless Mondays?!

I’ve practiced Meatless Mondays on and off over the years. The goal is to not eat meat for the entire day and increase consumption of fruit, vegetables, grains and legumes. It’s a fun way to try new recipes and foods. It can also help limit your carbon footprint and help save resources like water and fossil fuel.

Here are a few of my favorites to get you started:

Quinoa, black bean tacos. Super easy to make if your quinoa is already prepped. Fill shells with quinoa, black beans, bell pepper and salsa. I also love these taco trucks I bought for my kids! They make filling up your taco a cinch – even the kids can do it!

One Pot Spaghetti Alla Puttanesca with Chickpeas & Artichoke Hearts

I liked the one-pot idea behind this recipe. Makes it really easy to make and clean up. I had never tried chickpeas with pasta before but mixed with the olives, artichokes and capers it has a unique earthy flavor.

  • 1 tsp olive oil
  • 1/2 large white or yellow onion diced
  • 2 cloves garlic minced
  • 12 oz whole wheat spaghetti
  • 2 oz sliced black olives (up to 4 oz. for olive lovers)
  • 14 oz artichoke hearts rinsed and drained, and chopped
  • 3/4 cup cooked chickpeas rinsed and drained
  • 2 tbsp capers
  • 14 oz. canned diced tomatoes
  • 1 tbsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp red pepper flakes (reduce to 1/4 tsp. if sensitive to heat)
  • 1/2 tsp ground black pepper (reduce to 1/4 tsp. if freshly ground)
  • salt to taste (see notes)
  • 3 cups low-sodium or salt-free vegetable broth

Instructions

    1. Warm the olive oil in a large, deep, skillet and then add the onions and garlic, stirring occasionally until just starting to turn golden.
    2. Add the pasta to the skillet, breaking in half if needed (a saucepan may also work). Add the rest of the ingredients, minus the broth, to the pan on top of the pasta. Then pour the vegetable broth over everything.
    3. Cover the pan and bring to a boil. Reduce to a steady simmer (medium to medium-low heat) and, keeping covered & stirring occasionally, cook for 8-10 more minutes, or until pasta is done through to your liking.

Tempeh and Sweet potato Stir Fry from The Good Karma Kitchen

When I was living in Palo Alto, we had a potluck at work and a friend brought a dish similar to this. It was my first time trying Tempeh and it was so good!

1 Tbsp Sesame Oil
2 Small Sweet Potatoes or Yams cubed
8oz Tempeh
1 Large Yellow Onion
8 Garlic Cloves Minced
2 tsp Fresh Grated Ginger
1 Red Bell Pepper Chopped
2 Large Carrots Sliced on the diagonal
½ tsp Red Pepper Flakes
2 Heads Broccoli Chopped
1 C Frozen Edamame
1/4 C Asian Plum Sauce
1 Tbsp Bragg’s Liquid Amino’s

– Heat the Sesame Oil in a large pan. Add peeled cubed sweet potatoes and cook on high for 10-15 minutes, until the potatoes are al dente, and even a little browned. Stir frequently.

– Cube the tempeh and fill a pot with enough water to cover the bottom. Place a steamer basket inside and steam the tempeh for 10 minutes until fragrant. Remove from the steamer basket and set aside.

– Add in the Garlic, Onion, grated ginger, red pepper flakes,  bell pepper, and carrots. Stir to combine and cook an additional 5 minutes.

– Lower the heat to medium. Add in the frozen Edamame, steamed tempeh and broccoli. Cook for 3-5 minutes until broccoli is bright green and tender crisp.

– Add in the Plum Sauce and Bragg’s Liquid Amino’s. Stir until well combines and then cook for 1-2 minutes until heated through, and vegetables have reached your desired level of doneness.

Black Bean, Corn and Zucchini Enchiladas

I’ve made these Enchiladas for a few years now. I love the softness of Enchiladas and these flavors meld well together.

  • 1 teaspoon canola oil
  • 2 cups diced zucchini
  • 1 (10-ounce) package frozen whole-kernel corn
  • 1 (15-ounce) can black beans, rinsed and drained
  • 3 cups Enchilada Sauce
  • 8 (8-inch) whole wheat tortillas
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
  1. Preheat oven to 350°
  2. Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
  3. Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.
  4. Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.

 

We can’t forget dessert! You can sub the eggs for flax eggs if you want 🙂
Ingredients
  • 1 can black beans, drained and rinsed
  • 2 eggs
  • 2 – 3 Tbs of peanut butter
  • 4 Tbs coconut oil
  • 4 Tbs cocoa powder (unsweetened)
  • 1 tsp vanilla
  • ¾ cup sugar
  • ½ tsp salt
  • ¼ cup rolled oats
Instructions
  1. Preheat oven to 350°
  2. Pour drained beans into a blender or food processor, blend until smooth.
  3. Add the remaining ingredients, except the oats, and continue blending until evenly mixed.
  4. Stir in the oats, if using.
  5. Pour mixture into a greased 8 x 8 pan. Bake for about 30 minutes or until a toothpick comes out clean.
  6. Cool and Enjoy!

The Next Magic Bullet

Green powders, often found with “Super” in the name, are being touted as Miracle powders. As far as the ingredients, the more exotic, the better.  The problem is there isn’t a whole lot of science to back them up.

These powders are a processed form of fresh produce and they have a lower nutrient value.  They have less water and fiber.  By consuming powdered greens, you’re missing out on the satiety factor of fresh fruits and vegetables. They are also missing enzymes needed to absorb nutrients.  For instance, cruciferous vegetables like broccoli contain glucosinolates, a phytochemical known for its anticancer effects.  Powder and supplement forms of cruciferous vegetables do not contain the enzyme myrosinase needed to absorb glucosinolates.

Also note that water soluble vitamins get excreted if taken in excess leaving you with expensive urine.   Fat soluble vitamins do not get excreted and can build up in the body.  It’s difficult to reach these levels with real food, but could be more doable when taking a concentrated powder.

Let’s be real.  Eating whole fruits and vegetables with its complex components (phytochemicals, antioxidants, fiber, vitamins, and minerals) cannot be replicated by a powder.  These components are what gives real food its’ health value.

Powders give us the false sense of security that it doesn’t matter what I eat the rest of the day, as long as I’ve had my Super Power Shake or Smoothie.  Supplements aren’t meant to replace food, but rather to enhance current food and nutrient intake.

It is important to eat basic nutrients first from real food, albeit less exotic and trendy than these magic bullet powders.  Rotate fruits and veggies within and throughout the seasons. Choose a variety of colors and cooking preparations.

PRO tip: Try to include a fruit or vegetable with each meal and some snacks.  Breakfast is a great place to start! Add fruits to cold or hot cereal, pancakes, waffles or just as a side.  Fruit salads are a fun way to add in variety with different tastes and textures. Add mushrooms, spinach, tomatoes to your omelets. Consider trying shredded zucchini in your oatmeal or pancakes.  I do this during the summer to take advantage of the garden surplus! Zucchini has a subtle taste and can be added to many meals.  How many Fruits and vegetables did you eat today?