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 .
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)
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.
Want to connect with Ashley and Jason, follow them here:
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!
Some 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
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.
Studies have shown that spicy food may help heat up your metabolism. Although it is inconclusive the actual lasting results chili and other hot foods have on the metabolism, it is shown that eating spicy foods can make you feel fuller and at least temporarily increases your metabolism. The Capsasin in your hot peppers such as chilies and jalapeños can heat up your metabolism through what is called thermogenesis. Adding spicy peppers to a dish can give great flavor without the added sodium. So let’s add some spice to your life with this delicious recipe.
This recipe serves four and is great to make enough for the whole family for dinner or leftovers to pack up for a quick lunch the next day. It is also a fantastic smell to come home to at the end of the day.
Spicy Pulled Chicken
Peppers may help boost your metabolism! Combine them along with tomatoes and more in this Spicy Pulled Chicken recipe to spice up mealtime!
Note: Spicy Pulled Chicken can be served in corn tortillas for your high carb days or over lettuce to make a delicious salad on your low carb days to make this a Powell approved meal.
1 pound boneless skinless chicken breasts
1 cup salsa
2 teaspoons Olive Oil (or use butter spray)
1 medium onion, diced
1 Jalapeño pepper diced (Add more if you like it hot! Less if you like it mild.)
2 red, yellow or orange peppers, diced
2 tomatoes, diced
1-2 tablespoons Plain Greek Yogurt
Dash of chili powder
8 corn tortillas (High Carb Meal) or chopped lettuce (For a Low Carb Meal)
Cook the chicken breast and salsa (my favorite is Jack’s Salsa because it is low in sugars, sodium and carbs) on low in the crockpot for 6-8 hours or high for 4-6 hours. (You can stick it in before you run out the door in the morning you can even stick frozen chicken in all day) when you get back it will be deliciously cooked and should fall apart easily.
Sauté the onions, Jalapeños, and peppers in the olive oil or just butter spray on high carb days until cooked through.
Low Carb Day: Serve chicken and sautéed veggies over lettuce. Top with tomatoes. Mix greek yogurt with the dash of chili powder and serve 1-2 teaspoons on top of each serving to offset some of the heat.
High Carb Day: Add chicken and sautéed veggies to a corn tortilla. Top with tomatoes. Mix greek yogurt with the dash of chili powder and serve 1-2 teaspoons on top of each tortilla to offset some of the heat.