{Savory Crock Pot Turkey Tenderloin with Vegetables}

Crock pot meals are the best.... unfortunately I don't make them enough.  I mean who doesn't love   throwing everything into one pot, flipping a switch, and magically 8 hours later you have a delicious and healthy meal! I mean come on, whats not to love?

The problem I have with crock pot meals is I don't plan them well.  I either decide to late that I want to make something in my crock pot (think like an  hour before I want to eat) or I give myself ample time to cook something delicious and then... don't have all the ingredients!

But that all changed with this delicious Savory Crock Pot Turkey Tenderloin with Vegetables... because I planned ahead!  And let me tell you that this meal was worth the planning.  The Turkey Tenderloin was flavorful, and juicy and the vegetables soaked up all the turkey goodness.  This truly is a simple yet delicious meal.

I used a Jenni-O pre-marinaded Savory Roast Turkey Tenderloin and added a few seasonings of my own and used a combination of sweet and russet potatoes.  Serve with a simple salad to complete the meal.  Added bonus, the leftovers are absolutely delicious!

Savory Crock Pot Turkey Tenderloin with Vegetables 
Brunch N'Cupcakes
Serves 4-6

Ingredients:

1 - Turkey Tenderloin  - I used Jenni-O's Savory Roast Turkey Breast Tenderloin 

2 Medium Sweet Potatoes peeled and cubed

2-3 Small Russet Potatoes - peeled and cubed 

4 Medium Carrots - Peeled and Chopped 

1/2 Medium Onion 

2-3 Cups Low Sodium Chicken Broth 

1 Tablespoon Savory Italian seasoning

Directions:

1- Remove turkey tenderloin from packaging and remove unwanted fat.  Sprinkle turkey tenderloin with savory Italian seasoning, set aside.  

2- Place sweet potatoes, russet potatoes, carrots and onions in the base of a crock pot. 

3- Carefully place turkey tenderloin on top of vegetables in crock pot.  Pour chicken broth around turkey tenderloin (so you don't wash off all the Italian seasoning) until vegetables are covered. 

4- Cook on low for 2.5 hours or until turkey tenderloin reaches an internal temp of 165 degrees. 

5- Remove tenderloin from crock pot and slice.  Serve atop vegetables. 

More delicious Turkey Tenderloin recipes from around the web:
Spice Rubbed Grilled Turkey Tenderloin - Cooking Light 
Slow Cooker Turkey Tenderloin with Wild Rice and Butternut Squash - Fountain Avenue Kitchen
Crock Pot Cranberry Turkey Tenderloin - Food.Com
Enjoy!

{Peanut Butter Banana Protein Cookies}

Sometimes you just want to eat cookies for breakfast, lunch and maybe even dinner… and that is ok when said cookie is packed with good for you ingredients, protein and healthy fats!  

Yes, I am talking about these Peanut Butter Banana Protein Cookies, and they are the bomb!  What i love about these little gems is the flavor.  Straight from the oven these beauties remind me of a warm slice of banana bread, studded with walnuts that has been slathered in peanut butter.

Another perk to these cookies... . they are healthy enough to be eaten as a grab and go breakfast, but sweet enough to satisfy my post dinner sweet tooth!    Now thats what I call a win win!  Are you ready to make up a batch for yourself?  

Peanut Butter Banana Protein Cookies 
Brunch N'Cupcakes - Inspired by Running on Veggies 
Makes 20 Cookies

Ingredients: 

Wet:

2 Bananas Mashed 

1/3 Cup Unsweetened Almond Milk 

1/2 Cup + 2 Tablespoons Peanut Butter 

1 Egg White 

Dry:

1 Scoop Protein Powder - I used Vega Sport Vanilla 

1 Tablespoon Unsweetened Cocoa Powder 

1 Teaspoon Baking Powder 

1/4 Cup Chopped Walnuts 

1 1/2 Cup Rolled Oats 

1 Teaspoon Cinnamon 

Directions: 

1- In a large bowl mash bananas with a fork.  Add almond milk, peanut butter and egg white to mashed bananas.  With a hand mixer lightly beat wet ingredients together until well combined.  Set aside. 

2- In a large bowl combine all dry ingredients.  Stir until well combined. 

3- Carefully pour wet ingredients into dry ingredients and stir together until a thick dough forms. 

4- On a parchment lined baking sheet drop about a tablespoon of dough and gently press down to flatten the cookie, repeat until you have 20 cookies. 

5- Bake in a 350 degree oven for 15-20 minutes or until cookies are fully cooked. 

6- Allow cookies to cool before storing in an air tight container.  They keep for about a week. 

Enjoy!

Check out these other delicious and healthy cookie recipes from around the web:
Breakfast Fig and Nut Cookie - Cooking Light 
High Protein Chocolate Peanut Butter Cookies - Fit Foodie Finds 
Vegan Everything Breakfast Cookies - Minimalist Baker 

{Pumpkin Quinoa Chicken Chili}

I know what you’re thinking…. Not another chili recipe…

What can I say, I love chili and when its 5 billion degrees below zero I crave chili.  Plus,  if I make a huge vat of chili on Sunday night… I can shamelessly eat said chili all week long and not have to cook!  And no cooking means no dishes… and no dishes makes for a very happy Hilliary (well and Derek too)! 

I got the inspiration for this chili a few weeks ago when I I whipped up Damn Delicious' Quinoa Chili in Indianapolis for Derek and my friend Kate (Hi, Kate come visit the frozen tundra soon!)!    We loved her chili so much that I decided to make it again... only this time with a few tweaks of my own! First off I made this a chicken quinoa chili to please my meat loving husband, and then I added my secret chili ingredient... pumpkin! I love adding pumpkin to chili for many reasons, but here is just a short list - 

 1) Pumpkin helps thicken the chili. 

2) pumpkin adds a nutritional punch (it is rich in Vitamin A, Fiber, Potassium and Beta-Carotene)

 3) Pumpkin provides a great depth of flavor. 

Trust me, adding pumpkin to your chili is not that weird, and no it won't be orange, and no you won't really taste it!  All the pumpkin will do is give you a kick butt thick chili with tons of nutrients!  Serve up this super thick hearty chili with thick tortilla chips, and your favorite chili toppings.  I love slices of avocado on top of my helping with lots and lots of hot sauce.  Check out more serving suggestions below, and enjoy! 

Pumpkin Quinoa Chicken Chili 

Slightly Adapted from Damn Delicious 

Serves 10 

Ingredients: 

1 Pound Chicken Cut into 1 Inch Cubes 

1 - 15 Ounce Can Pumpkin 

2 - 15 Ounce Cans Fire Roasted Tomatoes - Undrained 

3 Cloves Garlic - Minced 

1 Small Can Green Chilies 

1 Jalapeno Pepper - Chopped 

1 Red Pepper - Roughly Chopped 

1 Medium Onion - Roughly Chopped 

1 - 15 Ounce Can Black Beans - Drained and Rinsed 

1 - 15 Ounce Can Dark Kidney Beans - Drained and Rinsed 

1 Cup Quinoa - Dry 

2 Tablespoons Chili Power 

1/2 Tablespoon Cumin 

1/2 Tablespoon Cinnamon 

Dash of Red pepper flakes 

Salt and Pepper to Taste 

1/2 Cup - 1 Cup Water 

Directions:

1 - Cook Quinoa According to package directions.  Set aside when finished cooking

2 - While quinoa is cooking season chicken with salt and pepper, then cook in a large stock pot coated with cooking spray until cooked through. 

3- Add  your pepper, onion, jalapeno and garlic to the stock pot with the chicken and saute until tender.  Once vegetables are tender carefully pour in diced tomatoes pumpkin, green chilies, 1/2 cup water and spices.  Bring to boil.  Once boiling reduce heat and simmer for 20 minutes.  

4- Carefully stir your quinoa and beans into the chili and simmer for 5 more minutes.  Taste and adjust seasoning as needed.  Serve immediately.  

Topping Suggestions  - 

Cheese (Dairy or Vegan) , Avocado, Tortilla Chips, Sour Cream, Greek Yogurt, Chopped Green Onions, Hot Sauce. 

Serving Suggestions - 

Use Chili as a topping for baked sweet potatoes

Serve chili on whole grain tortilla chips as "nachos."  

Top a simple salad with a scoop of chili, guacamole and salsa for a healthy take on taco salad.  

Serve over Corn Bread 

Check out these other delicious chili recipes from around the web: 

Damn Delicious - Quinoa Chili 
Cooking Light - Quinoa and Roasted Pepper Chili 
Rachel Ray - 3 Bean Chili 

{Asian Quinoa Salad}

Two weeks ago Derek and I road tripped down to Indianapolis to attend a basketball game at my Alma Mater, Butler University (Go Dawgs)!   It was the first time I had been back to Butler for a game, and Derek’s first time cheering on the Bulldogs at Hinkle Fieldhouse!  To say I was excited for the weekend would have been a huge understatement… I was ecstatic. 

We (my sorority sisters and I) had a full weekend of fun activates planned!  Catching up while making dinner, the Butler Basketball Game (we won BTW),  checking out a few new bars on our old college stopping grounds and a fancy dinner to wrap up the weekend at Harry and Izzy’s!  It was a fun jam packed weekend!

But let’s back track and talk about Harry and Izzy’s for a hot minute, because I absolutely love that restaurant (and not even because of their steak).  I love the atmosphere, the service, and their famous shrimp cocktail.  Harry and Izzy's was the perfect way to end a perfect weekend with friends.   As part of my meal I had the most delicicous Asian Quinoa salad that I paired perfectly with my grilled salmon!  Harry and Izzy's Asian Quinoa salad was filled with edamame, red pepper, and kale and had a light dressing that was slightly sweet but absolutely magical!   After my first bite of the salad I was in quinoa heaven and knew I needed to recreate the salad at home... so I did! I guess you can say I brought a little bit of Indianapolis home with me in this recipe, I hope you enjoy! 

Asian Quinoa Salad 

Brunch N'Cupcakes - Inspired by Harry and Izzy's 

Serves 4-6 

Ingredients: 

Salad:

1 Cup Quinoa Cooked According to Package Directions 

1 Cup Shelled Edamame - Thawed if Frozen 

1 Red Pepper Chopped 

2 Green Onions Chopped 

2 Cups Chopped Kale 

Dressing:

1 Tablespoon Low Sodium Soy Sauce 

1 Tablespoon Honey 

1 Tablespoon Sesame Oil 

4 Tablespoons Rice Wine Vinegar 

1 Teaspoon Ginger - Freshly Grated 

1 Garlic clove minced 

Sesame Seeds for Garnish 

Directions: 

1- In a large bowl combine cooked quinoa, edamame, pepper, onion and kale.  Toss until well combined and set aside. 

2- In a smaller bowl whisk together dressing ingredients until well combined.  

3- Carefully pour salad dressing over quinoa and vegetables and toss until salad is evenly coated in dressing.  Serve immediatly. 

Note - will keep in fridge for up to a week, kale will soften as salad sits.  

Enjoy! 

{Chicken Sausage Skillet with Peppers and Onions}

Guys, I have a confession to make... Derek and I still have our Christmas tree up, and all our Christmas decorations!  I just haven't had the time (or energy) to take them down, and I still feel like I am playing catch up from the holidays.  Anyone else feel like that?  Or is it just me?

Anyways, these days I am all about simple meals with big flavors.  The type of meal you can make in one pan and take under 20 minutes to prepare.  That way I can spend less time in the kitchen and more time enjoying a lovely meal with Derek.  

This delicious Chicken Sausage Skillet with Peppers and Onions has become a favorite for Derek and I and has been making a regular appearance in my weekly menu planning.  I love how simple yet delicious this meal is and absolutely love all the bright colors this dish offers.  I use spicy chicken sausage, because I absolutely love spice and by Trader Joe's Frozen Organic Brown Rice to help keep this meal quick and simple!  

Chicken Sausage Skillet with Peppers and Onions

Brunch N'Cupcakes 

Serves 4-6

Ingredients: 

1 Package Chicken Sausage Sliced (Pack of 5, I use Trader Joe's Jalapeno Chicken Sausage) 

1 - 15 Oz Can Fire Roasted Tomatoes - Undrained

1 Yellow Pepper Roughly Chopped (or any color you like) 

1 Onion Roughly Chopped 

2 Cups Spinach 

1 Cup Black Beans 

1-2 Bags Trader Joe's Frozen Organic Brown Rice (or quinoa)

Directions: 

1- In a large skillet coated with cooking spray saute peppers and onions until tender, about 5 minutes.  Add garlic to skillet and cook an additional 2 minutes. 

2- Add chicken sausage to skillet and saute for 5-8 minutes until chicken sausage is warmed through and slightly browned. 

3- Carefully pour tomatoes and black beans into the skillet and stir until well incorporated with the peppers, onion and chicken sausage.  Add paprika, pepper and chili powder to skillet and simmer for 5 minutes. 

4- Add spinach small handfuls at a time to skillet and allow to wilt.  While spinach is wilting heat rice. 

5- Serve immediately once spinach is wilted and rice is warm, spooning sausage, pepper and onion mixture over brown rice.  

Check out these other great one pot recipes from around the web:

Chicken Rice and Parmesan Skillet - Cooking Light 
Zucchini Black Bean and Rice Skillet - Ready Set Eat 
Curried Butternut Squash and Brown Rice Skillet - Naturally Ella 

{Tortellini Vegetable Soup}

Happy New Year, yes I am a few weeks behind... but better late then never!  

2016 is already off to a busy start, but I love it!  I spent the last few days of 2015 and the first few days of 2016 reflecting on where I had been and where I wanted to go in 2016.  2015 was a big year for me.... there was good, bad, happy and sad.  I married my best friend in April, transitioned to married life, started a new job, and saw successes and defeats in my running.  Derek and I celebrated new beginnings and witnessed loss but all in all 2015 was a good year. 

I opted not to make New Years resolutions this year... instead I decided to pick a few words that I wanted 2016 to be shaped by, they are strength, determination, love, and faith.  I want to use these words to define my daily actions in my relationships, career, running and personal life.  I will still set smaller monthly goals, but overall I want these 4 words to define my year and help me grow!  Will see how that goes! 

So now that I have told you where my head is at for 2016 how 'bout I share a delicious veggie packed soup that will warm you up from the inside out!  This Hearty Tortellini Soup is everything I want to eat in 2016!  The soup gets a nutrition punch from all the veggies, and great flavor from the tortellini, plus it is the perfect meal to warm up with during these chilly winter months!  The addition of chickpeas adds protein and keeps this yummy soup vegetarian!  Make a big pot on Sunday and enjoy for lunch/dinner all week!  Enjoy! 

Tortollini Vegetable Soup 

Brunch N'Cupcakes 

Serves 6-8 

Ingredients: 

1 Large Onion Coarsely Chopped 

4 Medium Carrots Peeled and Coarsely Chopped 

2 Medium Zucchinis Chopped 

4 Garlic Cloves Minced 

2 Cups Baby Spinach 

2 - 15 Oz Can Diced Tomatoes with Onion and Garlic 

4 Cups Low Sodium Chicken Broth 

1 - 16 Oz Package of your Favorite Tortellini (Dairy Free or Vegan - Toffuti has a variety I like)

1 Cup Chickpeas

1 Tablespoon Italian Seasoning 

Cooking Spray 

Directions:

1- Sautee onions and carrots in a large stock pot coated with cooking spray until tender.  Add zucchini into pot and cook 3 minutes or until zucchini is tender.  Add garlic and cook until fragrant (about 2 minutes). 

2- Carefully add canned tomatoes and broth to the stock pot with Italian seasoning.   Bring to a boil, then turn down heat and simmer for 5 minutes.  

3- Add tortellini to the stock pot and cook tortellini according to package directions. 

4- Once tortellini is cooked add spinach and chickpeas to the pot and simmer until spinach is wilted.  Serve immediately. 

Other great recipes from around the web! 

Cooking Light - Winter Vegetable Soup
Brunch N'Cupcakes - Chicken Noodle Soup 
Oh She Glows - Spiced Red Lentil, Tomato and Kale Soup

Enjoy! 

{Chocolate Peanut Butter Banana Bites}

I am constantly on the lookout for new/healthy pre-workout snack ideas!  Since becoming a person who spends the wee hours of the morning at the gym I have found that eating breakfast prior to my sweat session is not an option,  and neither is going to the gym with my fuel tank on "E"!  

I like my pre-workout snacks simple, nutritious and portable which is why I have been loving homemade energy bites and homemade granola bars! 

These Chocolate Peanut Butter Banana Bites are my new go to grab and go pre-sweat sesh treat!   Honey and an over ripe banana provide sweetness, oats provide healthy nutritious carbs and the peanut butter and almond flour give me a healthy dose of fats.  Plus the rich cocoa flavor is a nice little treat in the AM!

Whip up a batch Sunday night and you have a portable go to snack for the week!  Enjoy! 

Chocolate Peanut Butter Banana Bites 

Brunch N'Cupcakes

Makes 24 Bites 

Ingredients 

2 Cups Quick Cooking Oats 

1 Cup Almond Flour (Almond Meal) 

1/3 Cup Unsweetened Cocoa Powder 

1 Tablespoon Chia Seeds 

1 Over Ripe Banana - Mashed

1/2 Cup Peanut Butter (Natural or Organic) 

1/4 Cup Honey

Directions:

1- In a large bowl combine Oats, Almond Flour, Chia Seeds and Unsweetened Cocoa Powder.  Mix well so that everything is combined. 

2- In a smaller microwave safe bowl combine honey and peanut butter.  Melt peanut butter and honey together (about 30 seconds) and stir until peanut butter and honey are mixed together well and smooth. Add mashed banana to the peanut butter/honey mixture and stir until well incorporated. 

3- Carefully pour peanut butter/honey/banana mixture into dry ingredients and stir until wet and dry ingredients are incorporated.  

4- With wet hands carefully roll dough into 24 bites.  Place in an air tight container and store in fridge. 

Enjoy! 

Check out these other great portable snacks from around the web:
Peanut Butter Oatmeal Bites with Chia Seeds, Chocolate Chips and Cranberries - Brunch N'Cupcakes 
Cranberry Pistachio Energy Bars - Cooking Light 
PB and J Swirl Energy Bites - Fit Foodie Finds