Saturday, June 30, 2012

Slow Cooker Pulled Pork

 A delicious dinner for four that included a BBQ Pulled Pork Sandwich topped with coleslaw, paired with an ice cold City Steam Naughty Nurse. :)


  • 2.5 lb boneless pork loin roast (center cut, trimmed of all fat)
  • 2 tsp red wine vinegar
  • 2 tsp Hickory liquid smoke
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1 cup Homemade Kansas City BBQ Sauce


Place pork in the slow cooker and season with salt, vinegar, garlic powder and liquid smoke. Cover and set to high 6 hours. Remove pork and transfer onto a large dish; reserve all the liquid into a cup and set aside.

 Shred the pork with two forks and put it back into the slow cooker along with about 3/4 cup of the reserved liquid and the BBQ sauce (for every 3 oz cooked pork, I used 2 tbsp BBQ sauce). Cook on high one more hour.

adapted from Skinnytaste

Homemade Hickory BBQ Sauce


  • 1 1/3 cups tomato sauce
  • 1/3 cup tomato paste
  • 1/3 cup honey
  • 1/2 cup + 3 tbsp red wine vinegar
  • 1/4 cup molasses (unsulfured)
  • 2 tsp all natural hickory liquid smoke (Colgin)
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp coarsely ground black pepper
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp ground cinnamon
  • 1/8 tsp chili powder


In a large saucepan combine all the ingredients and simmer over low heat for 25 minutes stirring occasionally. Let it cool and store in the refrigerator until ready to use.

For using on grilled meat, brush onto chicken, pork or beef the last 10 minutes of cooking.

Makes 2 cups + 2 tbsp

adapted from skinnytaste

Tuesday, June 26, 2012

Homemade Hummus

Chipotle Hummus-


  •  1 ½ cups chickpeas
  • 1 clove garlic
  • 3 tbs olive oil
  • 3 tbs water
  • 1 Jalapeno
  • 1 tsp red pepper
  • ¼ tsp paprika
  • ¾ tsp sea salt 
adapted from Whit Likes Fit

Chicken Panini with Arugula, Provolone, and Chipolte Mayonnaise

Tasty lunch date with my boyfriend :)


  • 1 tbsp Hellman's light mayonnaise
  • 1 tsp chipotle in adobo sauce (or to taste)
  • 3 oz ciabatta, sliced open
  • 1.75 oz (1 thin) grilled chicken cutlet
  • 1 slice of provolone
  • 0.5 oz (about 1/2 cup) baby arugula
  • Smart Balance cooking spray 


  1. Combine mayonnaise and chipotle pepper sauce in a small bowl.
  2. Spread the spicy mayonnaise inside the ciabatta. Lay the provolone cheese, grilled chicken and arugula in the bread; close and lightly spray the top with cooking spray.    
  3. Place on a panini press and close until the cheese melts and the bread is toasted. Cut in half and eat immediately.
Adapted from Skinnytaste

Monday, June 25, 2012

Herb and Cheese Stuffed Turkey Burgers

After my crossfit workout tonight I will be making this for dinner :) I have been craving a turkey burger and I came across this yummy recipe today. I doubled the recipe and  made 3 larger burgers and 3 smaller ones. It all depends how big you want your burgers.


  • 1 pound of ground turkey

  • 4 teaspoons of Worcester sauce

  • 2 to 3 wedges of Laughing Cow Light Garlic and Herb, cut into cubes

  • 2 teaspoons of your favorite seasoning

  • 4 whole wheat buns

  • salt and pepper

  • EVOO

Optional toppings- Light mayo, mustard, spring greens, ripe tomato slices, avocado, or salsa.

Here's What You Do:

Gently mix the turkey with Worcester sauce and the seasoning, and then form into 4 balls.

Stuff a cube of cheese in the middle and then flatten to form a patty.

Preheat a grill pan or a "real" grill to medium high heat and add a drizzle of EVOO in the pan to coat.

Grill the turkey patties about 7 minutes (4 minutes and then flip and then another 3 minutes)

Using toasted buns, create each burger. Garnish with salt and pepper and your favorite toppings.

adapted from  Skinnymommy

Tuesday, June 19, 2012

Spicy Chicken Salad

I LOVE spicy food! I made this a few weeks ago and it was delicious! I decided to double the original recipe so I would have plenty of leftovers :) You can eat it on whole wheat toast, on a wrap, or even by itself. 

  • 2 lbs of shredded chicken
  • 3 jalapenos, finely chopped
  • 2 red onions, finely chopped
  • 2 red peppers, chopped
  • 4 scallions, thinly sliced
  • 2 avocado, peeled and diced
  • 1 cup of chopped cilantro


  • 6 tablespoons lime juice
  • 2 tablespoons dijon mustard
  • 2 tablespoons mayonnaise
  • Splash of tabasco
  • Salt
  • Pepper
  • 1 cup of olive oil
*Shredded Chicken- I boil the chicken for 20 minutes then I drain it. Once the chicken is cool, I shred the chicken. 

Combine all ingredients in large bowl. In a small bowl, stir together lime juice, mustard, mayonnaise, tabasco and salt and pepper. Slowly drizzle in olive oil while constantly stirring with fork. Pour dressing over chicken mixture in large bowl and toss to combine. Serve over greens or as a sandwich.

Adapted from Food Network

Skinny Green Monster

  I always start off my day with a smoothie. It's a quick and healthy breakfast for when you are on the go! Today I made the Skinny Green Monster. 

 I love my blender!
 A vitamin packed smoothie that tastes good!
  • 2 cups of fresh spinach
  • 1 small ripe banana (preferably frozen)
  • 3 ice cubes
  • 1 tbsp of natural peanut butter
  • 1 scoop of protein (I use Vanilla whey protein) 
  • 1/2 cup of plain greek yogurt 
  • 3/4 cup of almond milk
  • 1 tbsp of ground flax 
 Adapted from Skinnytaste