What’s been fueling my workouts all week


Happy Friday!

I don’t typically post twice in one day, but I have lots to share with you over the coming days! First up, I want to share this recipe for Chicken and Bean Crockpot “Chili” — a super easy and delicious crockpot recipe that I’ve been enjoying all week. (I call it “chili” because I’m not quite sure what else to call it, but trust me — you eat this thing with a fork, not a spoon!)

I threw this in the crockpot on Monday morning and was ready to enjoy it for dinner that evening. One of my favorite things about this meal is it’s versatility! I served it over quinoa one day, brown rice another, quinoa/lentil chips another, and a sweet potato another. It never got boring because I was always adding a different texture/flavor to accompany it.


Chicken & Bean Crockpot %22Chili%22

Chicken & Bean Crockpot “Chili”
Serves 8-10
Adapted from Skinny Taste

  • One red onion, chopped
  • 1 16-oz. can black beans (drained)
  • 1 16-oz. can kidney beans (drained)
  • 10 oz. package frozen corn
  • 2 14.5-oz. cans diced tomatoes (I used one regular diced tomatoes; another one of garlic roasted)
  • 1 small can of green chilies (Or just purchased diced tomatoes with the chilies if you prefer)
  • 1/4 c. chili powder
  • 2 Tbsp. cumin
  • Optional seasonings: Siriacha, Pepper, Paprika, Salt
  • 3-4 boneless skinless chicken breasts (I used frozen)
  • Cilantro for topping (optional)
  1. Spray your slow cooker with some non-stick spray. Combine onions, beans, corn, tomatoes, green chilies, and seasonings. Place chicken on top and cover.
  2. Cook on low for 10 hours or high for 6.
  3. About 30 minutes before serving, remove chicken, shred, and return to slow cooker and mix well.
  4. Serve over your choice of quinoa, brown rice, steamed sweet potato, or tortilla cheese, top with fresh cilantro (and cheese if desired), and enjoy!

How to level up this recipe: 

  • I think chopped peppers would be a great addition to this recipe and an easy way to pump up your veggie count.
  • Serve over a bed of romaine lettuce (as I did with my quinoa and brown rice).

How to level down this recipe:

  • For added flavor, top with shredded cheese and/or sour cream (or plain greek yogurt if you can)!
  • If sweet potatoes aren’t your thing, you could easily serve this over baked russet potatoes as well.

And the best part was my friend Leslie introduced me to this Freakin’ Fresh Salsa to top it with, and oh. my. goodness. This stuff is seriously amazing…

Freakin Fresh Salsa


The company is actually based right here in Delaware and sells their product at a few local stores including Whole Foods. This stuff is seriously…freakin’ fresh. (Sorry, I couldn’t resist!) Look at how thick this stuff is…

Freakin' Fresh Salsa 1Andddd…it’s made with all natural ingredients (tomatoes, onions, lime juice, cilantro…nothing you can’t pronounce), and absolutely delicious. If you’re in the Delaware area, be sure to check out where they sell it and pick some up for yourself!

Please note: I was not compensated for this post in any way…I just loved this stuff and wanted to share! 

I’ll be back later this weekend with a review of my 18 mile training run I did yesterday, my first product review of NuGo Nutrition bars, and more! Enjoy your Easter weekend, everyone!



4 thoughts on “What’s been fueling my workouts all week

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