BBQ CHICKEN TACOS, SWEET POTATO FRIES AND THE BEST SAUCE EVER

I love an easy, healthy, gluten free dinner idea. We made this tonight and it was too good not to share. Recipe below:

PULLED BBQ CHICKEN TACOS

Throw two chicken breasts in your slow cooker, and cover with barbeque sauce. Cook on low for 6 hrs or until you can pull it apart easily with a fork.

SWEET POTATO FRIES

Slice a few sweet potatoes, drizzle with olive oil and sea salt, and roast at 400 degrees for 25 minutes, finishing with a few minutes under the broiler.

CHIPOTLE SAUCE

This sauce is one of my go-to's. Combine plain greek yogurt with your favorite hot sauce and lime. Use on the tacos and as a sauce for the fries. I love the tangy/spicy combo.

Warm a few tortillas under the broiler just before serving, and enjoy!

OVERNIGHT FRENCH PRESS COLD BREW COFFEE

Last summer, I posted to Instagram about how much our french press was changing our coffee routine. Someone commented that I should try overnight cold brew, and we haven't looked back since. I love so many things about it, but especially the feeling of going to bed knowing I'm waking up to already made iced coffee, with no waiting for water to boil, or the 4 minutes it takes to steep. Making my mornings easier since 2014.

DIRECTIONS:

1. Place coarsely ground coffee in your french press (we use a 1:1 tablespoon of coffee to cup of water ratio)

2. Fill with cold water

3. Place lid on, but don't press through the grounds.

4. Place in fridge and let steep overnight.

5. Press through the grounds in the morning.

6. Enjoy your cold brew!

The gorgeous gold-handled ceramic mugs are handmade by my friend Anna of Arrow and Sage, and I love how each one is different. They are available for purchase here.

THE NO-CHOP SALAD

I'm running my life at kind of an insane speed right now. I'm prepping for a big event at the end of this month, more details to come, and am racing through my days trying to get it all done. I need a filling lunch, and as fast as possible.

Enter: the no-chop salad. Trader Joe's makes this workday lunch possible, with zero chopping, by using a few key players; specifically pre-cooked lentils, shredded veggies, and crumbled goat cheese. 

Note: This post is not sponsored nor is this recipe (or any of my recipes) exact. Use it as a starting point and go from there!

INGREDIENTS:

lentils, pre-cooked

goat cheese crumbled

shredded carrots

shredded cabbage

spinach

DRESSING:

olive oil

dijon mustard

honey

lime

I like to combine my dressings in mason jars and shake them. Pour over all the ingredients in a bowl. Enjoy this salad and the added bonus to no chopping: no cleanup! Such a win.

See a similar no-chop salad here.