Thai Peanut Chicken!

This has become a STAPLE in our household!  In my opinion, Thai Peanut Chicken is a recipe that consists of a whole bunch of ingredients that just don’t seem like they could ever taste good together, combined, to make….perfection.  Add on the fact that it’s a crock pot meal and this busy mama is IN!

My husband originally found this recipe and I tweaked it to make it a bit more waistline friendly and up our alley!


4 chicken breasts

3/4 cup mild salsa

1/3 cup smooth peanut butter

2 tbsp lime juice

1 tbsp reduced – sodium soy sauce

2 tsp ground ginger (or grated fresh!)

First, start by lining your crock pot with one of these handy dandy crock pot liners!

Then, after trimming the fat off your chicken breasts, place them in the crock pot on top of the liner.  

Next, it’s time to put together that tasty Thai sauce that sounds super strange but actually tastes like heaven!  Add all of your remaining ingredients into a mixing bowl and mix until all ingredients are combined.


Lastly, ladle one big spoonful of sauce over each chicken breast until all 4 are covered.

Time to crock it up!

Now, the original recipe stated that this should be cooked on low for 8 hours.  However, my crock pot is a BEAST and I started cooking it later in the day so I put it on high for 2 hours and it was perfect!  Know your crock pot! If you will be at work or you are cooking it over night — definitely use your low setting.  If you’re like me and forgot to put it together in the morning and you’re making it mid afternoon — use your high setting, just keep an eye on it!

We paired the thai peanut chicken with some simple brown rice and broccoli!  I bet this would be SUPER yummy with pineapple as a side…definitely trying that next!


Meal Prep For Dummies!

One of the questions I get asked the most is how I stay on top of my health and fitness routines as a working mama!

I have ONE answer to this question — MEAL PREP!

While creating the daily routine of exercising can be challenging at first, it becomes second nature and those 30 minutes a day are well worth the benefits.

However, eating a balanced diet — that is where the real challenge lies!


You guys, without meal prepping on the weekends I can promise you that I would be a hot mess.  Hot. Mess.  Knowing that my breakfast, lunch, and dinner are planned and prepped on Sunday, prior to my week kicking off, not only sets me up for success, but it also honestly makes me feel super duper accomplished and like a super mom/wife/human.

SO! I have to share my tips.  Check out some of my pointers as you begin meal prepping for the first time, or if you’re someone who has been trying to get the hang of it but just can’t seem to find your groove!

Let’s start with breakfast.

Shakeology. Boom. Every single morning I blend one scoop of Chocolate Vegan Shakeology, 1 small banana, 8 oz unsweetened almond milk, and 3 ice cubes in my Oster Blend – N – Go and drink it on my way to work.  Sometimes I get fancy and add some PB2 or a dash of peppermint extract (haaaaay thin mint shake!).  A one handed breakfast is necessary when you have a baby on your hip, am I right, mamas?!

Onto lunch!

Salads.  Beautiful, nutrient dense, colorful — SALADS!  Snag your fav tupperware containers and get started! I measure out 1.5 green containers from Portion Fix  of spring mix and the remaining half of the container with some fresh cut veggies.  Keep it simple — some of our staples are grape tomatoes, squash, zucchini, shredded carrots, and snap peas.

We make 10 salads total for my husband and I to get us through the week days!

***TIP — when prepping salads for the entire week, use spinach or spring mix!  Romaine lettuce is MUCH more likely to wilt and go bad, where as spinach/spring mix will last you through the week!

We also wash and cut any fruits that we would like to pair with our salad for the day.  Apples, bananas, blueberries, strawberries, melon, you name it.  I typically have 1 purple container of fruit along with my salad each day.


What’s for dinner?!

Prepping dinners has made a HUGE difference after having my daughter.  Come dinner time, she is a clingy mess of a small human, so having something that I can reheat/defrost and pair with some already prepped veggies is a LIFE SAVER!!!!

We make large batches of our favorite recipes and throw them in the freezer to use for the week!

Some of our staples are:

Mexican Lasagna

-Skinny Chicken Parm

-Turkey Chili

-Thai Peanut Chicken

-Maple Dijon Pork Loin

-Taco Quinoa Skillet

Find some of your favorite healthy recipes and cook up 2 large batches on the weekend.  Freeze ’em up and use them on a busy night where the LAST thing you want to do is cook!

We also eat a lot of stir fry meals!

Fish or shrimp, chicken, brown rice, shredded carrots, snap peas, chopped onion (chop it during meal prep!), seasonings of choice, one scrambled egg– throw it in the skillet and voila — an easy and tasty dinner!

**TIP:  Wash, cut, and portion your veggies ahead of time!


Last but not least — SNACKS! 

Portion out those snacks on the weekend.  Put together some easy grab and go options that will keep you from hitting up those fast food chains that are your waist line’s nemesis.

Here are some of my go-to’s:

-Almonds (12)

-Baby carrots (10)


-Kirkland brand protein bar (mock off Quest Bar for a fraction of the price! Found at Costco!)

-Greek yogurt sweetened with truvia (1 red container)

-Rice cakes with 2 tsp. almond butter

Not too hard, right?!

All those small steps like washing and cutting your fruits and veggies the day of takes away priceless time from your (already) busy lifestyle.  Take 2 hours on the weekend, throw on some tunes, jam out, and meal prep!  It may take a week or two to get into the swing of things, but I promise that the few hours spent on the weekend preparing will free you up exponentially throughout the week.

Stay tuned for more recipes and tips to come!!