Happy Fridayyyyyy! Guess what I’m doing today? DRIVING TO MILWAUKEEEEEE. I’m sure you think I’m absolutely crazy when it comes to travel, but I wouldn’t have it any other way at this point in my life. No pets, no kids, no house…time to travel! I’m sure once I hit my 30’s it may slow down a bit (MAY), but for now this is how I like it. Honestly even when I have kids in my life I foresee lots of travel. I moved around quite a bit as a kid (we lived in 5 states by the time I was in 4th grade!) and my parents took us on lots of travel adventures. I think this really helped mold me into the person I am today. Side note: I love love and I try and live as open-mindedly as possible. I feel like the world is going bat shit crazy and the best thing we can do at this point is love each other. IS THAT SO DANG HARD?
Speaking of love. I LOVE MY BLOGGING FRIENDS. I feel like it’s been forever since I did a group post and this month the theme is SHREDDED CHICKEN. If I could get each and every one of these recipes delivered to me, that would be grrrrrrrrrreat.
This lightened up Buffalo Chicken Dip is packed with veggies and loaded with flavor. It is the perfect cleaned up version of your favorite hearty appetizer, that can also be devoured as a main dish, too!
No need for takeout with this Copycat Chipotle Chicken Burrito Bowl! Made just like your favorite restaurant’s burrito bowl, this recipe is filling, healthy and the perfect way to use your leftover shredded chicken!
This almond butter chicken salad skips the mayo and instead uses an almond butter and apple cider vinegar dressing! Studded with raisins, fresh grapes and chopped almonds, this chicken salad is perfect for serving in lettuce wraps or on your favorite sandwich bread.
- 16 oz boneless, skinless chicken breast (4 small or 3 medium)
- ½ cup pineapple juice*
- 2 tablespoons ketchup
- ½ teaspoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 2 tablespoons low sodium tamari
- 1 tablespoon honey
- pinch of salt
- 1 tablespoon coconut oil
- 1 cup purple onion, diced (~1/2 mediun onion)
- 2 large sweet peppers, diced
- 2 cups chopped kale, packed
- 1 tablespoon pineapple juice
- 1 tablespoon low sodium tamari
- 1 tablespoon chili sauce
- ½ tablespoon honey
- 1 tablespoon minced garlic
- rice noodles
- fresh pineapple
- Place chicken in a crock-pot on high for 1.5 to 2 hours. Remove and use 2 forks to shred.
- Make sauce by mixing together the rest of the ingredients.
- Add sauce to chicken and mix.
- Place 1 tablespoon of coconut oil in a sauce pan and heat on medium/high heat.
- Add in purple onion and sweet peppers and sauté until onions are almost translucent. Then, add in kale and sauté for a few more minutes.
- In a small bowl, mix together the rest of the ingredients (the sauce!) and then add into stir fry.