One-Pot Thai Peanut Shredded Chicken

Have you ever had an idea for something you want to eat, and it comes together exactly as you hoped it would? This Thai Peanut Shredded Chicken dish was that meal. Quite often, we start talking about our “weekend food” early in the week (like, Tuesday morning 😉 ). If we can, we try to cook something new, because it can often take longer to make than a standard weeknight meal.

I had made a batch of my slider buns the previous weekend, so the plan was to do something with those. Our first thought went to pulled pork (because we love it), but then I saw a few recipes floating by online that used tantalizing words like Vietnamese and lemongrass  and slow-cooked.

So my brain took those words and ran in a completely different direction: chicken breast, poached in a Thai broth, shredded and tossed in a spicy peanut sauce. The only similarity was the lemongrass 🙂

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ClimbEatCycleRepeat.com | One-pot Thai peanut shredded chicken

Have you ever used the poaching method to cook anything other than eggs? We have poached fish before, but nothing else. I must say, this method of cooking is extremely quick and easy, and keeps your meat juicy and flavourful. This is probably the main reason this meal came together so quickly.

ClimbEatCycleRepeat.com | One-pot Thai peanut shredded chicken

Honestly, this was so quick to make that it could easily be moved into the weeknight meal category.

…And it only uses one pot.

…And you get super tasty leftovers.

What’s not to love!

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We ate this Thai peanut shredded chicken piled high on our slider buns, topped with slices of fresh, juicy pineapple. It was a match made in Saturday-night food heaven.

I bet it would be equally fantastic in a taco or alongside a crunchy salad, or simply straight from the pan. This wild-card recipe is definitely going to be added to our weeknight rotation!

One-Pot Thai Peanut Shredded Chicken
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 500 g boneless skinless chicken breast, or 750 g bone-in chicken breast / thighs
  • 2 cloves garlic, minced
  • 2-inch piece fresh ginger, peeled and diced
  • 2 to 4 Thai red chilis (depending on how spicy you like your food)
  • 1 stalk lemongrass (bottom ⅓ thinly sliced, middle ⅓ chopped into large pieces, upper ⅓ discarded)
  • 2 cups low-sodium chicken broth
  • 2 - 3 tbsp natural peanut butter
  • 1 tbsp low-sodium soy sauce
  • 1 lime, zest + juice
  • 1 handful cilantro, finely chopped
  • 1 tbsp peanut oil, or neutral oil
Instructions
  1. In a large pot, saute the garlic, ginger, lemongrass slices and red Thai chilis in peanut oil until soft and fragrant, about 5 minutes.
  2. Add the chicken broth, chicken pieces and lemongrass chunks. Bring to a boil, then reduce the heat to a simmer. Cover the pot and poach the chicken until the meat is cooked, about 20 to 25 minutes.
  3. Remove the chicken and place it on a plate to cool. Once it is cool enough to handle, shred the meat with 2 forks.
  4. Skim off any fat from the chicken broth and return the pot (with broth) back to the stove top. Add the peanut butter and soy sauce and whisk to combine. Over medium-low heat, allow the mixture to reduce and thicken. This should take about 10 to 15 minutes. Add the lime juice and zest and chopped cilantro.
  5. Add in the shredded chicken and stir to combine. Once the chicken is warmed through, it's ready to serve.

Enjoy this One-Pot Thai Peanut Shredded Chicken!

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Cherry Chocolate Protein Bars

When I have a bit of down time in the evenings or on the weekend, I like to make batches of snacks that we can keep in the freezer for hunger-emergencies. These Cherry Chocolate Protein Bars are one of our current favourites.

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We’ve started our climbing strength-training phase again recently. This means a lot of finger-strength training on the hangboard as well as lots of general strength training at the fitness gym (core, pull-ups, squats, plyometric stuff) and general strength training in the van (lifting ceiling panels, hanging cabinets ;)).

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On the days that we hangboard train, we start at the climbing gym to warm up the fingers with 20 to 30 minutes of continuous climbing. We warm up each finger position we will be training afterwards (4-finger half-crimps down to 1-finger hangs) and use this time to work on our movement and general technique. Then, it’s a 25 minute trundle back home to finish up using our hangboard.

During our drive home, it’s often nice to have a little nibble of something to tie us over until all the training is done and we can sit down for dinner. Portable snacks like these cherry chocolate protein bars are often just what we’re looking for. They’re really tasty and give us a great boost of energy.

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There are a few great things about these cherry chocolate protein bars:

  • There is no need for an oven – just an hour or so in the fridge, to firm up.
  • They handle substitutions easily – add your favourite combination of nuts / seeds / dried fruit.
  • They freeze really well – making them a great snack to last you a few weeks.
  • There’s no added sugar, just the sweetness from the maple syrup and dates.
  • They just taste good!!

If you’re in the market for a great snack, give these bars a try. They’re vegan (if you swing that way), gluten-free (make sure to use gluten-free oats), kid-friendly (swap in almond butter, if you’re peanut-sensitive) and fitness friendly (a great source of good carbs and protein). There’s also no added sugar – just the natural sweetness from the dates and maple syrup.

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Hopefully you’ll find these bars as useful to have around the house as we do!

Cherry Chocolate Protein Bars
 
Author: 
Recipe type: Snacks
Prep time: 
Cook time: 
Total time: 
Adapted from the Power Hungry cookbook.
Ingredients
  • 150 g (1 cup) pitted Medjool dates (about 10 big dates)
  • 1 cup of warm water, to soak the dates
  • 115 g (1 cup) large-flake oats
  • 60 g (1½ cup) crispy brown rice cereal
  • 30 g (1/4 cup) walnuts, roughly chopped
  • 30 g (1/4 cup) dried unsweetened cherries
  • 15 g (2 tbsp) ground flax seeds
  • 120 g (1/2 cup) natural peanut butter
  • 105 g (1/3 cup) pure maple syrup
  • 50 g (1/4 cup) dark chocolate chips
  • 1 tsp vanilla extract
Instructions
  1. Soak the pitted Medjool dates in 1 cup of warm water, until they have softened. This could take anywhere from 10 minutes to 30 minutes, depending on how soft your dates are to start.
  2. In a large bowl, stir together the oats, brown rice cereal, walnuts, dried cherries and flax seeds.
  3. Drain the Medjool dates and use a food processor or high-speed blender to process until they are finely chopped. Add them to the oat mixture.
  4. In a small sauce pan, combine the peanut butter and maple syrup and bring to a soft boil over medium-low heat. Remove from the heat and stir in the vanilla extract.
  5. Pour the peanut butter mixture over the oat mix and stir until all ingredients are completely combined. This may take quite a few stirs. Add in the chocolate chips and stir until they are incorporated.
  6. Line a 9x9-inch pan with parchment paper and spoon the mixture into the pan. Press the oat mixture firmly into the pan and smooth the top with the back of a spatula.
  7. Refrigerate for at least 30 minutes, until the bars have set and are firm to the touch.
  8. Use the parchment paper to lift the bars out of the pan and cut into bars.
Notes
These bars freeze very well. Cut the bars first, then wrap in saran wrap before placing them into a freezer bag.

Enjoy these Cherry Chocolate Protein Bars!

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Clumpy Gingerbread Granola

One of the gifts we received for Christmas was a 6 month subscription to the Raw Spice Bar company. We get 3 spice mixes sent to us every month, with recipe ideas for each. It’s been a fantastic gift! One of the packets that came in the post last month was a German Gingerbread spice mix (a mixture of ginger, coriander, cinnamon, allspice, nutmeg, black peppercorns, cloves, mace and star anise). There were a few different recipes that were suggested, but the one that really caught my eye was for a Gingerbread Granola.

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Jonty is taking a 5-week welding course, which has him tied up on Saturdays. So I’ve been spending that time keeping the apartment warm by making sure the oven in constant use, trying out new recipes. Some recipes have been pretty great, others have been meh. This was a really good one.

I tweaked the Raw Spice Bar’s version slightly, by adding more variety of nuts and seeds, and decreasing the amount of sugar originally called for. I don’t like granola super-sweet, and I think this ended up being the perfect balance between salty-and-sweet and slightly-spicy (I think due to the freshly ground dried ginger).

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Do you like your granola super chunky and crunchy and clumpy? I’m definitely in that camp. There’s something extremely satisfying about munching on a big nugget of granola. And when you get one of those pieces that is flecked with sea salt and gingerbread spices? Gah, so darned good!

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The key to making super clumpy granola is simply to resist the urge to stir it. That’s it, just leave it be, especially once it comes out of the oven. When the granola has cooled completely, you can gently break it up into large pieces.

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I tell you, this stuff is addictively good. When I was taking pictures, I couldn’t stop sneaking little edge pieces – you know, the ones that weren’t photo-worthy 😉

Jonty told me mid-week that we needed to get rid of the granola ASAP because he couldn’t stop eating it! Seriously good.

ClimbEatCycleRepeat.com | Clumpy Gingerbread Granola

This gingerbread granola kept my breakfast routine interesting for the week. My favourite was with a dollop of Greek yogurt and some fruit (the oranges are fantastic at this time of year!).

So if you like gingerbread spices and clumpy granola and food that will keep your body fueled, give this recipe a try. It should keep in an airtight container for a few weeks, if you can make it last that long. 😉

Easy Gingerbread Granola
 
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
This easy clumpy Gingerbread Granola is a healthy way to start your day, or munch on as a quick snack.
Ingredients
  • 315 g (3 cups) large flake oats
  • 100 g (1 cup) walnut pieces
  • 60 g (1/2 cup) cashew pieces
  • 75 g (1/2 cup) raw pumpkin seeds
  • 2 tbsp flax seeds
  • 1 pkg German Gingerbread Spice (see notes)
  • ½ tsp sea salt
  • 55 g (1/4 cup) coconut oil
  • 100 g (1/3 cup) maple syrup
  • 40 g (2 tbsp) molasses
  • 1 tsp vanilla extract
Instructions
  1. Pre-heat the oven to 325 F and line a large baking tray with parchment paper.
  2. In a large bowl, mix together the dry ingredients (oats, nuts, seeds, Gingerbread spices and sea salt).
  3. In a small saucepan or microwave-safe bowl, heat together the coconut oil, maple syrup, molasses and vanilla extract.
  4. Pour the coconut oil mixture over the oat mixture and stir to thoroughly combine.
  5. Spread the granola mixture on the parchment-lined tray and bake in the oven for 30 minutes, rotating the pan every 10 minutes.
  6. Remove from the oven and allow to cool completely on the pan before breaking up into large pieces.
Notes
If you don't want to use the German Gingerbread Spice mix, make your own by combining the following dried spices: 1 tbsp ground ginger, 2 tsp cinnamon, 1 tsp ground coriander, ¼ tsp allspice, ¼ tsp ground nutmeg and ¼ tsp ground cloves.

Enjoy this Clumpy Gingerbread Granola!

ClimbEatCycleRepeat.com | Clumpy Gingerbread Granola

Chewy Peanut Protein Pick-Me-Up Bars

I was having a clean-out-the-pantry moment a few weeks ago. We have a glorified closet that I like to call our pantry. It’s quite deep, and sometimes things get lost back there, not often, but it happens. In this purging moment, I found some brown rice crisp cereal, a bag of unopened flax seeds, and a jar of peanut butter. How the peanut butter escaped us, is beyond me! But out of these few ingredients, came these protein bars. Jonty and I have coined them as Chewy Peanut Protein Pick-Me-Up bars. And they are true to their name!

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Truth be told, the real reason I was “cleaning” was because I wanted to make some post-climbing and mid-training snacks, and I really didn’t want to have to leave the house for ingredients. Thank goodness for long-lost jars of nut-butter! We’ve been entering local bouldering competitions over the last few weeks and it’s great to have bite-sized snacks to munch on when we feel the need for a little boost of energy. I don’t like buying protein bars because (1) they’re often super expensive, and (2) I can usually make something equally tasty!

These bars are perfect for our needs. They don’t require baking (just a stove-top, for bringing a few ingredients to the boil) and they keep really well in the freezer. We absolutely love the flavour of them, and they pack a great energy-boosting punch!

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The perks of these Chewy Peanut Protein Pick-Me-Up bars:

  • Boost of energy: Oats make up the bulk of these bars, providing lots of fibre and slow-burning carbs for when your energy is running low.
  • Lots of seeds: Chia, pumpkin, sunflower and flax seeds pack in a great boost of protein, fibre and a whole host of vitamins and minerals.
  • No refined sugar: Only pure maple syrup and dried cranberries in these bad boys.
  • No baking required: Total bonus, when the oven is being used for other important things.
  • Easy, portable snacks: Cut them into bars or roll them into balls.

ClimbEatCycleRepeat.com | Chewy Peanut Protein Pick-Me-Up Bars

I’ve made these several times this season, and they don’t disappoint! They’re great to keep in the freezer, for those times when you need a quick afternoon snack, or fuel for a great climbing session.

Chewy Peanut Protein Pick-Me-Up Bars
 
Author: 
Recipe type: Snacks
These bars are based on the general protein bar format from the Power Hungry cookbook.,
Ingredients
  • 180 g (1½ cups) large-flake oats
  • 40 g (1 cup) crispy brown rice cereal (likethis)
  • 55 g (2/3 cup, lightly packed) unflavoured protein powder
  • 40 g (1/4 cup) chia seeds
  • 40 g (1/4 cup) pumpkin seeds
  • 40 g (1/4 cup) sunflower seeds
  • 40 g (1/4 cup) flax seeds
  • 15 g (1/4 cup) unsweetened large-flake coconut
  • 70 g (1/2 cup) dried, unsweetened cranberries
  • 155 g (1/2 cup) pure maple syrup
  • 120 g (1/2 cup) smooth, unsalted, natural peanut butter
  • 3 tbsp milk (dairy or non-dairy)
  • 1 tsp pure vanilla extract
Instructions
  1. In a large bowl, mix together the oats, cereal, protein powder, chia seeds, pumpkin seeds, sunflower seeds, flax seeds and dried cranberries.
  2. In a small sauce pan over medium heat, whisk together the maple syrup, peanut butter and milk. Whisk occasionally until the mixture just starts to boil. Remove from the heat and stir in the vanilla.
  3. Pour the peanut mixture over the oats mixture and mix very well until everything is completely combined.
  4. Transfer the mixture into a parchment-lined 9x9-inch square pan and use the back of a spatula to spread out the mixture and flatten until it is smooth on top.
  5. Refrigerate for at least 2 hours, until firm and set. Cut into squares.
Notes
These bars freeze very well and do not require any thawing before eating.

The bars are quite sticky at room temperature, so it is best to keep them in the fridge or freezer. If they will be at room temperature for a long period of time, individually wrap them in parchment or waxed paper.

Enjoy the Chewy Peanut Protein Pick-Me-Up Bars!

ClimbEatCycleRepeat.com | Chewy Peanut Protein Pick-Me-Up Bars

 

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Pomegranate and Coconut Overnight Oats

I know I’m late to this party, but until a month ago, I had never tried overnight oats. Oh, I heard people raving about them – how quick they are to prep the night before, how easy it is to switch up the flavours. But I was firmly planted in my green-smoothie-breakfast. That was, until the motor died on our Blendtec, and we were without its pulverizing force while waiting for a replacement to come in the mail. FYI, when this company says it offers an unlimited 7-year warranty, they really mean it!

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I need something in my tummy in the mornings, and we had a bag of Rogers Steel-cut Porridge Oats in our pantry that have been staring me down for quite some time. Finally, I decided to bite the bullet and try this overnight-oat thing – and you know what? I’m officially on board!

This recipe is nourishing, full of fibre, and loaded with heart-healthy and antioxidant-promoting ingredients. It’s really a powerhouse of a breakfast and can easily be modified, depending on what’s in your cupboards. I’ve been eating this often during the week and it totally hits the spot. It should go without saying, but if you’re gluten-free, make sure you choose a certified gluten-free oat blend. If you’re vegan, use a non-dairy milk. Otherwise, the sky’s the limit 🙂

In case you haven’t heard me lamenting over the very wet, very grey autumn we’ve had on the west coast, I’ll say it again: this autumn feels gloomier than most. It’s a good thing that one day of blue sky (which we had the on Monday this week), can generally elevate my spirit for a few days 🙂

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Another way I get through these dreary months is by filling our fridge with tonnes of citrus fruit. How can a person feel glum, after biting into a ripe orange, or tasting the juicy crunch of a little pomegranate aril! I think that’s why this version of Pomegranate and Coconut overnight oats is hitting the spot for me at the moment. If I’m feeling decadent, I’ll throw in some chopped walnuts, for a bit of extra crunch, too. And, with a good cup of coffee, it’s perfect.

ClimbEatCycleRepeat.com | Pomegranate and Coconut Overnight Oats

So if your breakfast is needing a change-up, or you’ve never tried this type of oatmeal before, give this Pomegranate and Coconut Overnight Oats recipe a try. Hopefully it boosts your morning, like it does mine 🙂

Pomegranate and Coconut Overnight Oats
 
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
No cooking required, and five minutes of preparation the night before, will make sure you have a very tasty and filling breakfast in the morning.
Ingredients
  • ½ cup large-flake oats (I used the Roger's Steel Cut Oat Porridge blend)
  • 1 tsp chia seeds
  • ½ tsp ground cinnamon
  • 2 tbsp pomegranate arils
  • 1 tbsp unsweetened large-flake coconut
  • 1 tbsp walnut pieces, broken up into small pieces (optional)
  • 1 tsp pure maple syrup
  • ½ cup milk (dairy or non-dairy)
Instructions
  1. In a 250 mL glass mason jar (with a lid), combine the oats, chia seeds, ground cinnamon, pomegranate arils, large-flake coconut and walnuts (if using). Put the lid on, and shake the jar to combine the ingredients.
  2. Pour in ½ cup of milk of your choice, and 1 tsp of maple syrup. Stir the contents to combine completely.
  3. Place the lid onto the jar and keep in the fridge for at least 4 hours, preferably overnight.
  4. In the morning, enjoy cold or at room temperature.
Notes
This recipe is enough for 1 person. Modify the quantities to feed more hungry tummies.
If you like your oatmeal dense, use 1 to 2 tbsp less milk., If you like your oats with a lot of extra liquid, either add more the night before, or top with additional milk when serving.

Enjoy!

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