Wednesday, 25 March 2015

Slow Cooker Pulled Chicken Sliders

In all of the food trends that have happened over the years, pulled pork is among my favourites. I love the textures, the tangy bbq taste and the mess it makes when you eat it. HOWEVER, I don't like make it at home. It's not hard, I just don't like doing it.

So, last month when I was doing Whole30, a friend of mine who is a whiz at paleo cooking, suggested I tried pulled chicken. At the time, I made my own Paleo BBQ Sauce and ate them on lettuce wraps. They were amazing and SO easy to whip together. They weren't QUITE as good as pulled pork, but I still loved them.

After completeing Whole30, I decided to try them with a classic BBQ Sauce and make them into sliders.


Perfection. Saucy, shredded, messy goodness. Easiest things to make and they are perfect for a party, dinner, lunch, breakfast (I may or may not have had one for breakfast this morning). A true crowd pleaser for sure. Plus, they have less fat (the bad stuff) than their pork alternatives. Win-win in my opinion.

Slow Cooker Pulled Chicken Sliders
Prep Time: 5 minutes
Cook Time: 8-10 hours
Serves: 6-8

6 chicken breasts 
1 bottle of your favourite BBQ sauce (I used Diana's Honey Garlic)
16 slider size buns


Place chicken breasts in the bottom of your slow cooker. Cook on high for 8 hours or 9-10 on low. I prefer the low and slow option.

When there is about 1 hours left to cook, take a peek. The chicken should be completely cooked at this point. There will be quite a bit of liquid at the bottom. Drain most of it off but leave a touch at the bottom for flavour. Using 2 forks, shred the chicken. It should just fall apart.

Pour the full bottle of sauce into the slow cooker and mix together. Put the lid back on and let cook for 1 more hour.

Serve with the slider buns (cut in half) and with your favourite side.

That's it! Easiest meal ever!

Enjoy :)

- Lisa

Tuesday, 3 March 2015

Banana Blondies with Brown Sugar Frosting

As you know, a big focus for this blog is healthy, yummy food. Ever since doing Whole30 in January, I have noticed how much better I feel when putting good food into my body. Eating healthy food doesn't need to be boring and that's what I want to share with you all.

That being said...I'm not a robot. I still love me some sugary desserts. Not only that, I was having company over and wanted to bake something special for my friend who can't eat chocolate. You read that right, she CAN'T eat chocolate. It makes her extremely ill. How horrid is that???

Anyway, I was scouring Pinterest (as I do) to find an awesome chocolate free recipe. That isn't an easy task. Almost everything has SOME form of chocolate in it. Then I found this epic post from Cookies & Cups. Banana Blondies with a scrumptious brown butter frosting. Brown Butter is the new thing, so not wanting to be left out of the craze, I couldn't pass this one by.

These Blondies are super easy to make & come out all fudgy & dense and beautiful. I'm very sad that I don't have more to stuff in my face right now. I made my friend and her partner take some home and I only had one (or 5 or whatever).

Without further ado...
Banana Blondies with Brown Sugar Frosting
1/2 cup butter, melted
1 cup light brown sugar
1 egg 
1 1/2 tsp vanilla
1/4 tsp salt
1 cup flour
1 medium ripe banana, mashed

Brown Sugar Icing:
1/4 cup butter
1/2 cup light brown sugar
2 tbsp milk
1 cup icing sugar

  1. Preheat oven to 350 degrees F. Generously spray an 8 x 8 baking dish with cooking spray or butter. Make sure it's nice and greased up.
  2. Using a stand mixer (or hand mixer) combine the melted butter and sugar until smooth. Add in the egg and the vanilla and mix until completely combined. (On a side note, at this point I got a HUGE piece of shell in the batter and I kid you not, it took me 5 minutes to scoop it out. Let this be a lesson - crack your eggs in another bowl before adding to your batter)
  3. Set mixer to stir - add in the salt, flour and banana and combine until smooth
  4. Pour your batter into your prepared baking dish and bake for 20-25 minutes. Take out at 20 minutes and test with a toothpick. If it comes out wet and slimy, leave in for another 5+ minutes. It's ready when the center of the blondies is firm but still spongy to the touch.
  5. When finished, remove and let cool for about 40 minutes.
The Frosting:
While the blondies are cooling - make your icing. This stuff is crack. It truly makes every difference with these blondies, so do not skip this step!
  1. In a medium pot, melt the butter. Add the brown sugar and milk. Keep stiring and bring to a boil. As soon as it starts to boil, remove from heat.
  2. Using a whisk, stir in the powdered sugar in batches. The icing will become nice and thick.
  3. Spread this glorious mixture on the blondies while they're still warm.
  4. Let cool for a little while longer & serve
Source: Cookie & Cups

That's it! Okay, it's a little bit of work, but I promise you, they are SO worth it!

Enjoy! xo

Tuesday, 24 February 2015

Healthified Buffalo Chicken Taquitos

Hello There Friends! I'm really excited to share this recipe with you. They were inspired by something that I saw on Pinterest (where else?) and the Healthified Buffalo Chicken dip that I posted a ways back. These things are epic. Crunchy, gooey, cheesy...epic.

However, before I get to those, I want to tell you a story. This is a story about a girl who has a blog and a big idea. She started blogging because she had discovered she really loved two things - running and baking. For those of you who aren't following so far, this story is about me. The soul purpose of this blog was to share fitness & running tips along with sharing some of my favourite baked treats with you guys.

For almost two years, I've been blogging here. I've shared my woes, my joys and of course, my favourite recipes. Most of them are adapted from other recipes I've found on the internet, a couple are my own. For most of the time, they were posts about over the top, decadent treats. When I first started, I was running a lot, so I could bake those treats with all the sugar, butter and chocolate I could find.

Then real life hit. The following 1.5 years was a lot of emotional growth, trials and tribulations. I lost focus of why I started this blog in the first place. I became obessed with taking the PERFECT photo & if I couldn't do that, I didn't post. I felt like if it wasn't perfect, it wasn't worth doing (this is a common theme in my life, but more on that another time).

Anyway, the point to all that dribble drabble is that I've taken a step back and thought about what I want to do here. First and foremost, I want to keep cooking & baking and sharing my favourite recipes with you.

Secondly, I want these recipes to be (mostly) healthy. Eating well has always been really important to me, but even more so after I did the Whole30. I felt how good I could feel when eating a well balanced diet full of fruits and veggies. I want to keep that going and help show others that it doesn't have to be hard to eat well.

Finally, I want to share awesome workouts, tips and tricks and share my ongoing journey with you.

The pictures might not be artsy & well laid out, the posts might be more spread out, but this blog is really important to me and I hope you'll stick around to see where it goes. P.S. I love you for following me to this point.

NOW - onto these amazing morsels. 

I say that they're healthified because I made them with light cream cheese, lower fat sour cream and poached chicken. I also rolled them up in whole grain tortillas (as opposed the the nutritionally empty flour tortillas).

Note: I made the chicken for these in the slow cooker to get them nice and moist and easy to shred. Feel free to poach or bake them, it's totally up to you. 

These make a yummy meal (with plenty of leftovers) or a fantastic appetizer if you have a crowd.

P.S. I have no idea what a taquito is, but that's what they're called on Pinterest, and we all know Pinterest doesn't lie. 

Healthified Buffalo Chicken Taquitos
Prep Time: 20-25min
Cook Time: 20-25mins
Serves 6-7

2-3 boneless skinless chicken breasts (about 2 cups)
8oz light Kraft Philadelphia Cream Cheese, room temperature
1/2 cup light sour cream
1/2 cup Frank's Red Hot Sauce
3/4 cup sharp cheddar cheese, shredded
6-8 large whole grain tortillas

  1. Before work (or in the morning) place chicken breasts in the bottom of a slow cooker (with about 1/4 cup of water) and cook on low for 8 hours. Alternatively, you can poach your chicken breasts if you don't have all day.
  2. When ready to prepare, preheat oven to 425 degrees F. Line a cookie sheet with parchment paper and set aside.
  3. Once chicken is fully cooked, shred it with 2 forks and place in the bowl of a stand mixer. You can do this by hand, but if you have a mixer, it's much easier. Add cream cheese, sour cream, Frank's & cheese.
  4. Mix until combined.
  5. Spoon a decent amount into the middle of a tortilla and roll up. Place "flap" down on the cookie sheet. 
  6. Continue until you've used all of the mixture.
  7. Place cookie sheet into oven for about 20 minutes. Once time is up, remove cookie sheet, turn all the taquitos over and bake for another 5 minutes.
  8. They're ready when they're sizzling and a nice golden brown on top.
  9. Remove & carefully cut in half - be super careful, they are HAWT.
  10. Serve with carrot and celery sticks & your favourite dip! Be careful when eating (especially if serving to children) because the middle is super, super hot (just ask the blistering roof of my mouth)
Inspired by: Chef in Training

That's it! Hope you love these as much as I did!

- Lisa