Category Archives: Poultry

Guest Post: Introducing Caitlin


As promised, I am expanding Shallots Web to include a new series of guest posts and I am so pleased to announce that my first one comes from my friend and personal trainer, Caitlin Akey! As you’ll see below, most of Caitlin’s personal philosophy about food agrees with my own, and she’s taught me a lot about how to focus on good food choices and making healthy eating another part of my plan to live better. Enjoy!

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My name is Caitlin, I’m a Certified Personal Trainer in Chicago, and I like to eat! My eating philosophy is pretty simple: I eat what I want. I mainly shop for fresh fruits, vegetables and lean proteins. I try to cook the majority of my meals at home. I don’t like to cut whole food groups out of my diet. I make food that is healthy and delicious. And when I want to eat something that may not be the best for me, I do so in moderation. I don’t live my life on a diet, but instead live my life making healthy choices that will have a lasting impact on my health.

My cooking philosophy is simple. Actually it’s so simple that anyone can do it. Two years ago, the only spices I had in my cupboard were salt and pepper. I didn’t really know how to cook anything and figured that, since I was single, there was really no point to cook for one. I ate boring, bland food and didn’t enjoy many of my meals at home. Then one day, I finally pulled out the crockpot that had made three moves with me and decided to try an easy crockpot meal. MIND BLOWN! I bought some basic spices and the rest is history!

So here today I’m sharing one of my favorite simple crockpot recipes, Chicken Burrito Bowls. I don’t know about you, but I like Chipotle, and this homemade version hits the spot!

Ingredients
1 lb boneless, skinless chicken breasts
2 tablespoons olive oil
3 teaspoons onion powder
2 teaspoons garlic powder
3 teaspoons chili powder
2 teaspoons cumin
1 teaspoon salt and pepper (to taste)
3 cups low sodium chicken broth
One 15oz can of diced tomatoes, drained
One 14oz can of black beans, drained and rinsed
3 cups instant whole grain brown rice, quinoa, or other grain
1/2 shredded cheese (I prefer low-sodium white cheeses like mozzarella)

Directions

  • Place chicken in slow cooker
  • Add chicken broth, tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper; stir
  • Cook on low for 4 hours
  • Remove the chicken from the slow cooker
  • Turn heat on high and add brown rice and black beans; cook for 30-45 minutes or until rice is tender
  • Add chicken back into crockpot, top with cheese and let cook a few minutes
  • Add your favorite toppings: greek yogurt, avocado, green onion, tomatoes, etc

 

For more information on what I like to cook check me out:

❤ Caitlin

Weeknight Dinner: Skewers


Chicken Skewer Plate

Skewers are a testament to the fact that a little planning ahead can yield super-satisfying results.  Though marinating your protein before cooking is not absolutely necessary, it does make for a much tastier end result, especially if you are cooking in a broiler or grill pan, which impart none of the additional flavor you get from a real grill.  I have a few marinades that I can pull together from items in my pantry and fridge, which allow me to control things like saltiness and sweetness, but you should feel free to use whatever you like. Continue reading

Feelin’ Good Soup!


If you are like me, nothing makes you feel better at the end of a rainy, dreary day than a bowl of chicken soup.  I really love a traditional, herb-y, vegetable-laden chicken noodle soup, but when I feel like I need a little boost to my immune system, I turn to more pungent flavors.  Having just started a new job, I feel like I am exposed to a whole new set of germs!  With all the talk of the flu and vaccines, I can’t help but feel like I need to do all I can to combat the forthcoming winter nasties.

Continue reading