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Where Are They Now: Ashley Hylton + Recipe!

POSTED ON October 18, 2013

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Extreme Weight Loss - Ashley Hylton - Where are they now? Learn more at http://heidipowell.net/4298

It is no wonder America fell in love with our beautiful friend, Ashley Hylton, after her episode of Extreme Weight Loss (season 3) aired this summer. Not only did she manage to captivate audiences with her hard work and dedication, losing 164 lbs in one year, but she made it clear that what she values most is family. This amazing mama brought her husband in on the weight loss action too – he lost a whopping 170 lbs in his year!!!! Go Jason! If you didn’t get to see their episode, keep your eyes peeled for Sunday night reruns on ABC – airing now.

Want a peek into how Ashley maintains her family’s healthy lifestyle? Well, here you go. Check out this amazing recipe that will surely make some happy tummies around your dinner table tonight :).

Extreme Weight Loss - Ashley Hylton's Chile Verde - Learn more at http://heidipowell.net/4298

Ashley’s Chile Verde - a deliciously spicy chile verde sauce served over cauliflower rice!

Chile Verde Sauce - Serves 6

What you’ll need:

5-6 tomatillos (pronounced toe-ma-tee-ohs), husks removed
1 New Mexico chile or poblano
1 tomato (Optional. If not using, add 1-2 more New Mexico or Poblano chiles will make it a more vibrant green)
2-3 small jalapenos or 1 large
1-2 Serrano chiles (the more, the spicier)
1 onion
3-4 garlic cloves, unpeeled
1 teaspoon sea salt
1 1/2 pounds chicken, cut into bite sized pieces (Pork is yummy too!)
3 tablespoon oil (I used coconut oil)

How to make it:

1.  Preheat over to 450.
2.  Roast the veggies for 15 minutes. Remove from oven.
3.  Peel your garlic.
4.  Remove stems and seeds from chiles depending on how spicy you want it. The more seeds you leave, the spicier it will be.
5.  Process in a food processor or blender with the salt and set aside.
6.  Add the oil in a large pan with a lid on med/high heat. Add the meat and par cook  (partially cook to seal in the juices) for about 5-7 minutes.
7.  Pour salsa over the meat and stir to incorporate. Bring to a bubble. Cover, and reduce heat, simmering for 20 -25 minutes until meat is cooked and tender.

What’s in it: 

Each serving has 232 calories, 25.5 g protein, 10 g fat, 320 mg sodium, 8 g carbs and 1.6 g fiber.


Cauliflower Rice - Serves 6

What you’ll need:

1 head cauliflower, cut into small florets
1/2 onion, minced
2 tablespoons coconut oil
Salt and pepper to taste

How to make it:

1.  Process your cauliflower in a food processor or drop florets one by one in a blender on low-med speed until the consistency of rice. (If using a high-power blender like a Vitamix, use the lowest speed). Set aside.
2.  In a large sauce pan or saute pan with a lid, heat the coconut oil on med/high heat.
3.  Add onions and cook until soft and transparent, about 3-4 minutes.
4.  Add the cauliflower and cook for another 3-4 minutes.
5.  Reduce heat to medium, stir in salt and pepper to taste. Cover and cook for another 7-10 minutes stirring frequently.

What’s in it:

Each serving has 69 calories, 2 g protein, 5 g fat, 55 mg sodium, 6 g carbs, and 3 g fiber.

ashley-jason-race Learn more at http://heidipowell.net/4298

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Category: blog / living

What’s for Dinner? Garlic Parmesan Chicken

POSTED ON July 15, 2013

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Healthy Garlic Parmesan Chicken - Get the recipe at http://HeidiPowell.net/2522

If you’re like me, the last thing you want to do in the summer is spend a lot of time in the kitchen. Here is a simple dinner idea that require minimal ingredients, very little prep time, and it’s also very tasty and healthy. And, totally kid approved! You will seriously love this dish!

Garlic Parmesan Chicken
Makes 8 4-oz servings

What you need:
4 8-oz boneless, skinless chicken breasts
1/2 cup grated Parmesan cheese
1 cup plain non-fat Greek yogurt
1 tsp. garlic powder
1 1/2 tsp. seasoned salt
1/2 tsp. pepper

How to Make Them:

1. Preheat oven to 375 degrees. Spray a baking dish with nonstick cooking spray and arrange the chicken breasts in the dish.
2. Mix the rest of the ingredients together and spread over the chicken breasts.
3. Bake for 45 minutes.

What’s in Them:

For each 4 oz. portion of chicken: 161 calories, 4.5 g fat, 1.1 g carbohydrate, 28.75 g protein

Category: blog / food

Spicing Things Up with Tomato, Basil and Garlic Chicken

POSTED ON June 10, 2013

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Tomato, Basil and Garlic Chicken - Get the recipe at http://HeidiPowell.net/2183

Tomato, Basil and Garlic Chicken

It’s National Spice and Herbs Day! Who knew? But did you know that spices and herbs can be one of the biggest secrets to your weight loss success?

Oft times, convenience and fast foods are heavily laden with salts for flavoring, which alters your taste buds and sabotages your weight loss progress causing you to retain fluids and potentially contribute to a whole host of medical issues. By enhancing your meats and veggies with a variety of herbs and seasonings, you can give it added flavor and stay on track. If you received one of those fancy spice racks as a wedding present and it’s been sitting in your pantry for a few years now, you need to toss those out and make sure you start with recently purchased herbs and seasonings as they can lose their flavor and potency after about a year.

If you are new to cooking and confused on how to pair up the right flavorings with your foods, don’t despair! Check out the spice section of your grocery store and look for blends of spices all ready to use!

Organize your spices - Learn more at http://HeidiPowell.net/2183Some of our favorites are those made by Mrs. Dash, who leaves out the added salts and MSG, but keeps in the great flavors. Bottles are labeled with which protein sources (even veggies!) they work well on. Mixing and matching is a great way to not get bored of that same old chicken breast. A few shakes of a different spice and you’re enjoying a totally new meal.

A great seasoning mix to add some kick to your chicken is a blend used in this recipe: Caribbean Jerk Chicken that I’ve shared previously.  Another favorite is Tomato, Basil and Garlic Chicken.  Try this yummy recipe from our new book, “Choose More, Lose More for Life.” (See page 215 of the book for ways to adapt it for high carb and low carb days and changing portion amounts.)

With a little experimenting, you’ll be creating delicious, new flavors and keeping your mealtimes satisfying and full of flavor!


Tomato, Basil and Garlic Chicken
Serves 4

4 Chicken Breasts (about 3-4ounces each/size of the palm of your hand)
2 spritzes olive oil
4 teaspoons Tomato, Basil and Garlic Seasoning (Mrs Dash has a good one!)

1. Sprinkle the seasoning over both sides of the chicken breasts.

2. Heat oil in a nonstick pan over medium heat. Add chicken breasts; cook on each side until done to your taste (and no longer pink!).

3. Serve immediately with your favorite side salad or veggies and a light salad dressing for a low carb meal. Add veggies and 1 serving of your favorite carb (such as brown rice or black beans) for a high carb meal.

Category: blog / food

Easy Dinner Fixings: Garlic Lime Chicken

POSTED ON January 2, 2013

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#HeidiPowell Garlic Lime Chicken #HealthyRecipes #EasyDinners - See the recipe on http://HeidiPowell.net/165

Yummy Garlic Lime Chicken

In need of an easy dinner? You’ll love this recipe. It’s so easy and delicious! And . . . just change the side dish and it works for either a low carb day or a high carb day!

Tip: (Save time! Mix up a whole bunch of seasoning at once to have on hand!  You’ll need about ½ Tbsp per recipe.)

Garlic Lime Chicken – Serves 2

2 boneless skinless chicken breast halves
2 teaspoons butter
2 teaspoons olive oil
2 tablespoons low sodium chicken broth
1 ½ tablespoons lime juice

¼ teaspoon salt
¼ teaspoon pepper
Pinch of cayenne pepper
Pinch of paprika
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon thyme

  1. Mix seasonings together in large zip-top baggie. Add chicken breasts to the bag, seal, and smoosh around until all chicken is well coated with seasoning.
  2. Add butter and olive oil to pan and melt.
  3. Add chicken and cook on both sides until done. Remove from pan and keep warm.
  4. To skillet, add lime juice and broth. Using a whisk, mix the liquids and browned bits off pan bottom and sides. Continue cooking until sauce has reduced slightly.
  5. Add chicken back to the pan, coating with the sauce. Then serve.

On a low carb day, serve with your favorite veggies like asparagus or broccoli and a green salad.

On a high carb day, sweet potatoes make a great side dish or diced potatoes. (I added just a touch of cheese for our guilt free day!)


Find more recipes like this in our free app!

Category: blog / food

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