What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Salsa Verde Crockpot Chicken – in collaboration with La Victoria Mexican Salsa

Big debate, chunky or smooth salsa?

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I’m a chunky salsa kind of gal. That’s why when LA VICTORIA, a delicious line of authentic, flavorful Mexican sauces and salsas, reached out to collaborate with their Thick’N Chunky Salsa Verde I basically gave a big “hand flick” and “party” emoji all at the same time. They’re inspired by a century-old family recipe that lies at the heart of American food culture todayand I love that their tomatoes are sourced from California’s fertile central valley.

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My go-to family recipe when I have a jar of LA VICTORIA Thick’N Chunky Salsa Verde is crockpot salsa chicken – it’s bold and inviting, with plenty of jalapeno pepper. Your taste budswill be rewarded since it’s easy, delicious, and lasts the entire week. It’s the perfect meal prep for tacos, salads, burrito bowls, or tossing on a plate with veggies. You really can’t go wrong with how you enjoy it!

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Salsa Verde Crockpot Chicken:

6 boneless, skinless chicken breasts
2 cups LA VICTORIA Thick’N Chunky Salsa Verde (LA VICTORIA Mexican sauces and salsas are always made with real, simple ingredients. They’re available in the salsa aisle of most major grocers along the West Coast, including Safeway, Albertson’s and Ralph’s.)
2 teaspoons cumin
Sea salt and black pepper to taste

 

Directions:

Add chicken to the slow cooker. Top with salsa verde, sprinkle with cumin, and season with a few generous pinches of sea salt and pepper. Use a pair of tons or a spoon to turn the chicken so that both sides are coated. Cover.
Cook for 6 hours on low heat.
The chicken is ready when easily shreds with a fork. Shred the chicken in the slow cooker and toss with the juices.
Then remove the chicken with a slotted spoon and serve warm. Or, store the shredded chicken in a sealed container in the refrigerator for up to 5 days.

 

I used the chicken for a burrito bowl today with brown rice, shredded lettuce, tomatoes, green onion, fresh lime, and blue corn tortilla chips. How would you use LA VICTORIA Thick’NChunky Salsa Verde?


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Chicken, Cauliflower Rice, and Sweet Potato Enchilada Casserole

I’m going to toot my own horn here and say that this is the best savory dish I’ve ever made. I don’t even know what was the best part about it, maybe the homemade enchilada sauce?! But really, grab a notepad, jot this recipe down, and make this tonight. You can totally make this vegetarian by leaving out the chicken and adding more sweet potato or another protein substitute of choice.

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Chicken, cauliflower rice, and sweet potato enchilada casserole:

Ingredients:

  • 1 1/2 cups riced cauliflower (I buy the frozen packs from Trader Joe’s)
  • 1 cup diced and steamed sweet potatoes (I diced leftover sweet potato fries I made a few days ago)
  • 2.5 cups homemade enchilada sauce (details below)
  • 2 cups cooked chicken breast, chopped (you may omit, or sub a different protein)
  • 5 corn tortillas cut in half
  • 1 1/2 cups almond mozzarella cheese, shredded
  • 2 cups spinach

Enchilada sauce: (makes more than needed for this recipe. Store leftovers in the refrigerator)

  • 4 tablespoons avocado oil
  • 1 medium onion, diced
  • 1 large garlic clove, minced
  • 1/2 cup carrots, diced
  • 1 poblano pepper, diced
  • 2 tablespoons all purpose flour, or quick pancake mix
  • 1/2 cup chili powder
  • 2 1/2 cups water
  • 1 teaspoon ground cumin
  • Pink salt to taste

Prep enchilada sauce first:

  • In a small sauce pan heat avocado oil over medium heat.
  • Add onion, carrot, poblano, and garlic. Sauté until softened and fragrant.
  • Stir in flour, spices, and then add water slowly, stirring while adding it. Whisk until all ingredients are smooth.
  • Bring the mixture to a boil, mix in spinach, and then reduce heat to a simmer. Let cook for 20 minutes.
  • Puree with an immersion blender, or carefully transfer to a blender, and blend until the sauce thickens.

For enchiladas:

  • Heat oven to 350°F.
  • Cook cauliflower rice as directed on the stove top.
  • Stir in the diced sweet potato, enchilada sauce, chicken, and ½ cup almond mozzarella cheese.
  • In the bottom of a medium size baking dish, place two of the tortillas, top with 1/2 the filling, cover with two tortillas, and cover with the remainder of the chicken mixture.
  • Add the last tortilla on top, then sprinkle with 1 cup of almond mozzarella cheese.
  • Bake for 30 minutes.
  • Let cool slightly before digging in!


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I Like Eggs

Basic toast with a not so basic egg. 😍🍳

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Eggs, I sure do love ’em. But not just your average egg, Chino Valley Ranchers organic free range eggs. If you’ve been following me for at least a year now you’ve seen me post about Chino Valley Ranchers multiple times and I don’t plan on stopping anytime soon. For more than 30 years Chino Valley Ranchers has been devoted to providing consumers with the best of the best organic free range eggs and keeping their hens happy. It’s simple. They get to do what chickens are supposed to do and they are treated with care. Click here to find out more about Chino Valley Ranchers and here for the perfect potato crusted quiche using their liquid egg whites.

Sourdough toast details:

  • Coconut cardamon and chia seed cashew butter, banana slices, cinnamon, and hemp hearts.
  • Mashed avocado, pink himalayan salt, and fried Chino Valley Ranchers organic free range egg with EBTB seasoning

 


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Sprouts Grocery Haul

Farmers market, grocery store, online grocery shopping, I love it all! There’s something so therapeutic about grocery shopping. Making my list, checking it twice, and creating yummy recipes with the food I purchase is one of my favorite past times.

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Moving to San Diego brought us closer to a grocery store I haven’t explored in a long time. Sprouts is walking distance from us and that made me super excited to discover new items that other grocery stores might not have. Like my all time favorite vegan vanilla protein powder and a giant jar of peanut butter (#priorities). Fun fact: In college my best friend Erika and I would go to Sprouts after class to order a PB&J before the gym. Who does that?!

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Scroll my Sprouts grocery haul and get shopping!

Fresh Fruits and Veggies- We love ALL of their fresh produce. We’ve never had a problem with their produce rotting too quick and Sprouts has killer sales! Here’s a few of our favorites:

  • Bananas
  • Honeycrisp apples
  • Persimmons
  • Blackberries
  • Pears (Joel’s favorite)
  • Cucumbers
  • Kabocha squash (my favorite)
  • Living butter lettuce
  • Mushrooms
  • Spinach
  • Zima tomatoes
  • Red yams
  • Purple sweet potatoes
  • Japanese sweet potatoes (my favorite)
  • 1 lb bag carrots
  • Butternut squash spirals

Meat:

  • Lean ground beef/ Grass fed beef
  • Chicken breast stir fry
  • Lamb (my favorite)

Bakery:

  • Izzio sourdough bread
  • Locally made corn tortillas
  • Angelic Bakehouse hamburger buns
  • Canyon Gluten Free bread, bagels
  • Food For Life sprouted tortillas
  • Sprouts oatmeal

Dairy/Nondairy:

  • Lifeway Farmer cheese
  • Siggis yogurt, plain and coconut
  • Nancy’s probiotic yogurt
  • Nancy’s probiotic cream cheese
  • GTS Cocoyo
  • Good Karma Flax Eggnog
  • Ripple vanilla half & half
  • Ripple unsweetened original/vanilla (my favorite)
  • Chino Valley Ranchers egg whites
  • Sprouts cage free eggs
  • Kitehill Strawberry vegan cream cheese
  • Miyoko’s vegan cream cheese
  • Miyoko’s vegan butter

Drinks:

  • GTS Kombucha (gingerade & cayenneade)
  • Zevia, Cream soda

Condiments/Snack:

  • Seaweed snacks (Joel’s favorite)
  • Sprouts Kale Chips, Ranch
  • Late July chips, Nacho Chipotle & Jalapeño
  • Late July salsa
  • Brad’s Cheddar veggie chips
  • Justin’s creamy peanut butter, Large jar
  • Lovegrown Lion Loops and Chocolate Comet Crispies
  • Pretzel Slims (Joel’s favorite)
  • Black Garlic Hope Hummus
  • Jalapeno hot sauce, Siete
  • Better Bean Co, better refried beans
  • Sprouts Vegan Vanilla Protein Powder

Frozen:

  • Halo Top frozen dessert, Mint and Chip, PB & J
  • Enlightened ice cream, Butter Pecan, Chocolate PB, Monkey Bussiness
  • O’My dairy free gelato
  • Amy’s frozen pizza


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Avocado with a Crunch

Avocado Chicken and “Cream Cheese” Egg Rolls

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Hopefully everyone is out of their Super Bowl food coma because these Avocado Chicken and “Cream Cheese” egg rolls need to be made asap!

These barely lasted two days in our home!

I knew I should of hid these from my husband. 😉

Ingredients: (Makes 8, Calories 222, Carbs 24g, Protein 10g, Fat 9g)

  • 8 egg roll wrappers
  • 1/4 cup Kite Hill Almond Cream Cheese Spread (or light cream cheese)
  • 6 ounces cooked and diced chicken breast
  • 1/4 cup sun-dried tomatoes, chopped into small pieces
  • 1/2 cup diced sweet onion
  • 3 medium avocados
  • 1/4 cup green onion
  • Pepper and Salt
  • 2 Limes, Juiced

Directions:

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with parchment paper, spray with non-stick cooking spray, and set aside.
  • Mash Avocados in a medium size bowl. Mix in diced onion, sun-dried tomatoes, green onion, salt, pepper, and lime juice to taste, set aside.
  • Combine cooked and diced chicken with Almond Cream Cheese in a small bowl.
  • Fill egg rolls.
  • Start with a corner facing you, and add about 1/4 cup of filling to the center of the wrapper.
  • Fold the corner facing you over the filling, tuck in the sides, and finish rolling.
  • Place the rolls on the baking sheet.
  • When finished, spray the rolls with cooking spray.
  • Bake for about 20 minutes until they are golden brown, flipping them halfway through.
  • I served these bad boys with Coconut Aminos. Enjoy!


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To Eggplant Or Not To Eggplant?

Eggplant and Chicken Stir-Fry

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Ok, so really there’s no question whether to eggplant or not with this dish.

The sweet and spiciness of this dish will make you want to have this for dinner for at least a week straight! Instead of soy sauce I used Coconut Aminos and Harissa paste for the extra kick.

It’s getting hot in here. 😉

Ingredients: Serves 4

  • Eggplant, medium size, diced into cubes
  • 1 cup diced mushrooms
  • 1/4 cup chopped green onion
  • 2 cups shaven brussel sprouts
  • 1/2 tbsp Harissa Paste (I got mine from Trader Joes)
  • 4 tablespoons Coconut Aminos 
  • 8 ounces chicken breast, cooked, diced into bite size pieces

Directions:

  • Cook chicken and set aside (I seasoned mine with garlic powder, black pepper, and paprika.)
  • Combine harissa paste and coconut aminos in a small bowl, set aside.
  • Spray a medium size pan with cooking spray. On medium heat, cook diced eggplant, mushrooms, and shaven brussel sprouts until tender. Once tender, stir in cooked chicken and harissa/coconut amino mixture. Stirring to make sure everything is coated evenly.
  • Top cooked brown rice with the Eggplant and Chicken stir-fry, sprinkles of green onion, and enjoy!

Pro-tip: This stir-fry can be topped on riced cauliflower and quinoa too! The choice is yours.


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Uh-huh Honey

Honey Sriracha Chicken over cumin Cauliflower Rice

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If there’s one thing my husbands loves almost as much as me, its Sriracha.

Sriracha on EVERYTHING. There’s very few times when after I photograph a savory meal that he doesn’t add sriracha. It’s like me with nut butters, we just believe it makes food taste even better. 🙂

Me on the other hand, I don’t love sriracha. I like it, but that can’t be the main flavor.

Pairing honey and lemon juice with sriracha, now that I can handle.

Ingredients: Serves 2

For the chicken-

  • 8 oz. chicken breast, cut into bite size cubes
  • 1 small red onion, diced
  • ½ cup sriracha
  • ¼ cup raw honey
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp black pepper
  • fresh cilantro for garnishing

For the cauliflower rice-

  • 2 cups riced cauliflower
  • 1/2 tsp cumin
  • 1 tsp dried oregano (optional)
Directions:
  • Heat a large pan over medium heat. Spray with cooking spray and add chopped onion and cook 2-3 minutes. Add cubed chicken and cook, stirring a few times with a wooden spoon or tongs. Season with pepper.
  • Stir together honey, sriracha and lemon juice in a bowl.
  • Add sauce to the pan and cook for about 8 more minutes. Chicken should be cooked through and sauce will slightly thicken.
  • In a separate pan, sprayed with cooking spray, cook cauliflower rice over medium heat until desired texture. Mix in spices while cooking.
  • Plate cauliflower rice, top with cooked Honey Sriracha Chicken and fresh cilantro.

Husband’s pro tip: ADD MORE SRIRACHA… 😉