Disappearing Pulled Chicken Lettuce Wraps

Disappearing Pulled Chicken Lettuce Wraps

They’re re really that good. Fuel your craving for a Mexican feast with these guilt-free bad-boys!  Super easy, super clean, and awesome as left-overs. Makes the perfect, high protein, post-Rev workout muscle repair meal.   MAKE IT HAPPEN: Poach or grill 3 chicken breasts until cooked through. Let cool slightly, then put in a mixing bowl. Shred the chicken using two forks, pulling outward. Meanwhile… In a medium saucepan over medium heat, melt 1 tbsp of coconut oil. Add 1/2 diced red onion. 1 clove crushed garlic. Sautee till onion is soft and translucent. Add: 3 medium sized crushed tomatoes ( I pulled mine off the vine from the garden and zipped in the Vitamix) 1.5 tsp cumin 1 tsp chili minced chipotle pepper (optional) Let simmer uncovered for about 10 minutes…longer will dry the chicken out.   Serve on fresh lettuce leaves with shredded old cheddar, fresh guac, tomatoes, lime, and shredded cilantro!  Whatever floats your boat. Delish in corn tortillas or a sandwich too! Kids will love it.  Just TRY posting a photo…this sh*t disappears the moment it hits the plate. #eatclean  ...
The “I’m too busy for dinner” Dinner

The “I’m too busy for dinner” Dinner

Erin Moraghan runs Revkor™ with her superstar partner Angela Rivard. She is a writer, Revkor™ instructor, yoga teacher, business-builder, and chef-school drop-out. But who really cares? We’re here to talk about kale and muscles. Let’s do this! Dinner can be easy. Whenever we launch into a food challenge, the world wants recipes, recipes, and more recipes, but maybe we need to simplify. I love cooking - I really do.  One of my favourite things in the world is to crank the Mellow Indie Songza playlist and cook an entire Sunday afternoon away. Unless you’re Gwyneth Paltrow however, there isn’t always enough time in the day to make a Chinese Five Spice Sweet Potato Stew with hand foraged mushrooms.  On busy days, we can trade an hour in the kitchen for a 10 minute meal.  And maybe by doing so, we can steal 20 late-afternoon minutes with a juicy novel or treat ourselves to a before-bed soak in the tub. Here’s how I cook my perfect tenderloin.  And don’t let a man tell you your steak needs to be grilled to be delicious.  In Canada we get good at not-grilling because who wants to grill when it’s -43? Take your filet out of the fridge about 20 minutes before cooking.  It’s worth spending extra cash on something you plan on eating nearly raw - buy the best. Preheat your oven to about 425 Get a good quality, all-stainless sauté pan nice and hot Throw in a healthy blob of butter (grass-fed if you’re a hipster/have an extra 30 bucks burning a hole in your pocket.  It’s actually damn delicious and worth every penny.) Sear both sides...