Honey Veracha Chicken & Rice

This post has been sponsored by True Made Foods in conjunction with NC Blogger Network. I received compensation in exchange for my honest opinion and review.

I’m not one to use Sriracha in recipes because my tolerance for super hot sauces is a bit lower than most folks. I love spicy foods but when things are too hot, I feel like they lose flavor over the heat of the spice.

That is why, when I was ask to give True Made Foods’ Veracha sauce a try, I was a bit reluctant at first. However, I quickly learned that Veracha stands for Vegetables + Sriracha. That’s right… the secret to True Made Foods sauces is that they contain vegetables! For a conscious eater like myself, I love the idea of products combining flavor and nutrition. The Veracha sauce contains carrots, butternut squash, and spinach. I know what you’re thinking, “But can they really hide vegetables in their sauces?” I had to find out!

True Made Foods was kind enough to send me a bottle of their Veracha sauce to sample, along with their Ketchup and BBQ Sauce. Since I was unsure as to how spicy their Veracha sauce was, I opted to make a slow cooker version of Honey Sriracha Chicken. [I’ll include that recipe below.] The combination of honey with the hot sauce cuts out some of the heat.

To my surprise, the Veracha sauce is not at spicy as Sriracha. Don’t get me wrong, it still has a kick to it, but the heat of the spices are not over-powering. It is packed full of flavor — delicious, mouth-watering flavor! There’s a hint of sweet to it just before it delivers a wonderfully spicy heat. It is incredible! And did I mention that it’s made with vegetables? This sauce is truly the best of both worlds. I will never make Honey Sriracha Chicken again. From this point forward, I only make Honey Veracha Chicken!

Since True Made Foods created such an amazing hot sauce, I knew that I couldn’t wait to try their Ketchup too. It also contains carrots, butternut squash, and spinach. Their ketchup has 50% less added sugar than most other brands! Y’all… this is amazing ketchup! It is tangy and sweet, and the perfect thickness. It makes other brands taste watered-down and bland. You have got to try it for yourself!

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You can find their products in a number of places. You can place an order online via their website, or you can find them in select Super Target and select Whole Foods. Their Veracha and Ketchup can also now be found in all Lowes Foods!

True Made Foods is making American food healthy, turning empty calorie foods into nutrient dense foods. Their hot sauce is pure Paleo, and their Ketchup and BBQ Sauce are also gluten free and vegan. All are non-GMO!

Fun Fact: The carrots and butternut squash used in these products come from family-owned farms in Eastern North Carolina.

Please follow True Made Foods on Facebook, Twitter, and Instagram.

If you’re looking for an easy recipe for these products that highlights their incredible taste, consider Honey Veracha Chicken & Rice!

INGREDIENTS
3 chicken breasts
1.5 cups water
1/2 tablespoon olive oil
1/4 cup honey
4 tablespoons TMF Veracha sauce
1 tablespoons TMF Ketchup
salt and pepper to taste

INSTRUCTIONS
Place chicken breasts into the slow cooker.
In a medium-sized bowl, combine together the remaining ingredients.
Pour mixture over the chicken breasts.
Cook on high for 4 hours or low for 8 hours.

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When chicken is cooked thoroughly, remove from slow cooker and shred with a fork.
Remove 1.5 cups of the Honey Veracha chicken broth from the slow cooker and set aside.
Return shredded chicken to the remainder of the broth and adjust the slow cooker to warm.

ADDITIONAL INGREDIENTS
1 cup white Jasmine rice
1.5 cups Honey Veracha chicken broth
2 zucchini
small onion
coconut oil

ADDITIONAL INSTRUCTIONS
In a saucepan, bring Honey Veracha chicken broth to a boil.
Stir in rice, cover. Reduce heat and simmer for 15 minutes or until all liquid is absorbed.
In a separate saucepan over medium-high heat, sauté diced zucchini and onion in coconut oil.
When tender, add cooked rice to saucepan containing sautéed vegetables.

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Serve shredded chicken with rice, and enjoy!

*Because I absolutely love the flavor and can’t get enough of it, I drizzled a small amount of Veracha sauce directly on top of my chicken for an added kick of spices. 🙂

 

No Boundaries

I did it!! I just signed up for the No Boundaries 5K Training at my local Fleet Feet. I’m so excited!

I have participated in many charity 5Ks over the past 5 years. I’ve never had the intention of running them. I would occasionally jog but I was primarily there to have a leisurely stroll with friends, while raising awareness and funds for the nonprofit hosting the event.

For the last 12 months, I have had an unsettling desire to become a runner. Yes, me… the girl who once said I’d only run if something was chasing me. Since my dad’s heart attack, I’ve looked for ways to become healthier internally. Of course, losing a few pounds on my outward appearance would be nice too, but I really want my heart to be in top shape. In all the research, and in all of the prayers, the only answer I only received one answer — RUN! Of course, I laughed it off the first few months. Me, a runner? I have bad knees. I don’t have the time. I’m not disciplined enough. I can’t find good running shoes at an affordable price. You name it, I had an excuse.

Recently, I acquired a brand new pair of Nike Air Max Ultras – a $160 pair of shoes – for a mere $45. How? Long story… but in a nutshell, there is an undisciplined teenaged boy who isn’t getting to play basketball because he can’t keep his grades up. His parents were so serious about not letting him play until he did better academically, that they sold his new kicks. I was the lucky recipient.

I also have a friend who committed to running. She has done so well that, on her third 5K this weekend, she finished 3rd in her class with a under a 9-minute mile. She looks great and has become a huge source of inspiration for me. She invited me to join her in The Color Run this coming March. I accepted the challenge, then panicked.

I have become a terrible abuser of my time. I have gotten slack about prioritizing. How would I ever get caught up to her speed by March? What have I gotten myself into?

In a random conversation with my hairstylist… she brought up the training sessions at Fleet Feet. I had no idea that literally, around the corner from work, was a company who specializes in training runners. This is exactly what I need. A coach, and fellow beginning runners, to run alongside me and encourage me… in a location that is extremely convenient to me, at a time that is perfect for my schedule. Hallelujah!!

Could it be? My dream of becoming a runner – a full-fledged, determined, goal-oriented, healthy-hearted runner – are literally withing my reach now? This is big.

I’m not one for making new year’s resolutions. But I am one for grabbing at every chance to change, re-evaluate things, and if need be… start over. 2013 is that for me. A chance to be more more positive, healthier, stronger, and more focused. It’s time to take charge of my schedule again. It’s time to prioritize life. This training will help me, in every aspect. No restrictions. No regrets. No boundaries!

Spaghetti Squash

The first time I purchased a spaghetti squash, it came with a little sticker complete with cooking directions.  The directions said to bake the squash at 375 degrees for 40 minutes. It seemed like the longest preparation time ever. I was reluctant to purchase the squash again because of it. However, the squash had such a unique consistency and a delicious flavor that I decided to try it again.

Years later, I have perfected a fast, healthy recipe for anyone who loves food with Italian flare!

Ingredients:
spaghetti squash
zucchini
tomato
extra virgin olive oil
garlic
Italian seasonings
nutritional yeast

First, split the spaghetti squash in half using a large knife. Depending on the density of the squash, it may be a little difficult. Take your time and be careful. Once the squash is in half, spoon out the seeds and pulp. Place the squash halves face down on a plate and microwave for 8 – 10 minutes.

While the squash is cooking, cube zucchini and tomato. Set tomato aside.

In a saucepan, add just enough olive oil to cover the bottom. Add garlic cloves (these can be chopped if you prefer) and let cook for a minute. Then add the zucchini to the pan. Sprinkle with Italian seasonings.

Usually by the time my squash has cooked and slightly cooled, the zucchini is tender. With a fork, begin running in a stem-to-end direction to separate the strands of your spaghetti squash. You will immediately see the resemblance to spaghetti noodles. Remove as much of the squash as you can and place it into a bowl.

Add cooked zucchini and fresh tomatoes, and toss. You may want to add more Italian seasoning at this point, depending on your taste. Top with nutritional yeast.

A small-to-medium spaghetti squash usually makes two servings.

There you have it; a tasty Italian meal in under 30 minutes!