Cayenne Pepper Tea

This weekend, I completed my first 5k in the Color Run! Most people will tell you that, after a good run or athletic event, you will feel "awesome". In my case, this was true until I got home, when I was suddenly sick. Since cold medicine seems to do nothing, I have been experimenting with various natural remedies found on the internet, using ingredients found on my trusty spice rack.

That's a nice rack.

A surprising solution for a sore throat is cayenne pepper, which also helps ease congestion. Sure, the spiciness of the pepper burns a little, but it helps. If you're miserable, it's worth it.

To make the hot pepper tea, you will need honey, lemon or lemon juice, ginger and cayenne pepper. I used two tablespoons of honey, a squeeze of lemon juice, and several shakes of ginger and cayenne. I didn't use exact measurements for the spices, so vary it depending on your preferences, and how much "spiciness" you can handle. Add boiling water and stir-- I simply used my Keurig for the hot water, on the lowest water setting.

You may also be interested in:

Jalapeno Popper Stuffed Chicken

Buffalo Chicken Chili

Buffalo Chicken Chili

Buffalo Chicken Chili

If you love the flavor of buffalo chicken, you'll have to try this easy buffalo chicken chili! I started with a recipe I found on Pinterest, but the version below is the one I that made.

You will need:

• 1 pound of ground chicken
• 1 tbsp olive oil
• 1 half of a diced onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 15 oz diced tomatoes
• 15 oz canned white beans (drained)
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper
• 1 cup chicken broth
• 1/2 to 3/4 cups of hot sauce
• cheese for topping (bleu cheese, feta, cheddar)(optional)
• sour cream (optional)

To make this chili, cook the ground chicken. Add the oil to a pot, along with the onion, carrots, and celery, cooking them for about 10 minutes. Add the chicken, garlic, oregano, paprika, cayenne pepper, tomatoes, and beans. Stir in the chicken broth and hot sauce, and let simmer on low heat for 10 minutes, until hot. Top with your choice of cheese or toppings, and enjoy!

This a great twist on chicken chili, with a kick of spicy buffalo wing flavor!

Try it in the crockpot!

You may also enjoy:

Buffalo Chicken Tacos

Chicken Bacon Ranch Pasta

Spicy Hummus & Parmesan Chicken

Buffalo Chicken Tacos

These buffalo chicken tacos are extremely easy to make! Prep time is 10-15 minutes.

You will need:

• 6 crunchy taco shells
• 12 ounces shredded chicken
• 1/4 cup hot sauce
• 1/4 cup ranch dressing (can use bleu cheese if desired)
• Shredded cheddar or other cheese of your choice
• Cole slaw (you can find this with the pre-packaged salad in your grocery store)

Mix the chicken together with the hot sauce and ranch dressing in a small bowl. Arrange your taco shells on a baking sheet, and preheat your oven to 350 degrees. Fill the taco shells with shredded chicken, and top with cheddar cheese.

The stand up taco shells will be much easier for this, because at least one of the regular taco shells will fall over. However, if you have the regular taco shells, just be sure to stuff the cheese back in if they tip over. Bake the shells for about 5 minutes, or until the cheese has melted.

Add the cole slaw to the tacos, and enjoy!

The cole slaw adds a nice crunch to the taco, and offsets the spiciness of the chicken, while baking it all together not only heats up the chicken, but melts the cheese on top to help hold the contents together. That way, when you bite into your taco, it doesn't crack apart into so many pieces!


  You may also enjoy:
Buffalo Chicken Chili
Zesty Chicken Taco Quesadillas
Breakfast Muffins: All the Best Parts of Breakfast in One Little Cupcake!

Spicy Hummus & Parmesan Chicken

This recipe was so easy. I am always looking for ways to use chicken breasts in recipes, and this was a great way to use some leftover hummus!

You will need:

• 4 chicken breasts (frozen is fine)
• Approx. 4 tbsp hummus
• Paprika
• Lime or lemon juice
• Grated parmesan
• Parsley

For this recipe, I used a spicy hummus. If you have a regular hummus on hand, try mixing in some cayenne pepper to taste. While it definitely had a kick, this recipe is not too spicy, but it has a great flavor!


To start, arrange the chicken breasts in a baking dish or pan. While I used a baking pan (as you will see in pictures), I recommend using a smaller dish, where the chicken pieces will be closer together. This is because the hummus may melt while in the oven, and a smaller dish will help prevent it from sliding off of the chicken.

Cover your chicken breasts with the hummus. Be very careful not to dip the spoon used to press the hummus on the raw chicken back into the tub of hummus. If your spoon touches the raw chicken, and ends up back in the tub of hummus, do not eat what is left over.



Squeeze a few spritzes of your lemon or lime juice over the chicken. Sprinkle with paprika, and cover with a generous helping of grated parmesan. Finish with a sprinkle of parsley.

Cook the chicken in an oven preheated to 450 degrees for 20-30 minutes. 30 minutes worked for my frozen chicken, so if your chicken is not frozen, it should be finished in about twenty minutes.

Remove from the oven and enjoy! I served this with a side of quinoa pasta with alfredo and a mix of vegetables.



You may also be interested in:
Breakfast Muffins: All the Best Parts of Breakfast in One Little Cupcake! (gluten free/low carb)
Zesty Chicken Taco Quesadillas (gluten free/low carb)

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Zesty Chicken Taco Quesadillas

Tortillas were definitely off the table (literally and figuratively) when I decided to try a gluten free diet. Crunchy tacos seemed to be the only option, especially when my first and only attempt at soft tacos using corn tortillas was definitely not up to standard.

When I made my most recent grocery list, I casually browsed for another substitute item, prepared to risk another "sort of palatable" dinner. I found tortillas made of brown rice, which had mostly positive reviews. The only negative feedback was that they, like many other gluten free tortilla options, tended to get "crispy" or crumbly if the temperature was too cool. My reasoning for purchasing them was that I could use the brown rice tortillas for quesadillas, since the tortillas could remain flat (and not folded, which poses a problem with crumbly tortillas) and, since quesadillas are cooked on the stove, who cares if the quesadilla is a little "crispy"?!

You can use whichever tortillas you like, but, if you are on a gluten free eating plan, I highly recommend that you give this recipe a try.

Easy, Zesty Chicken Taco Quesadillas

(two servings)

You will need:

• 4 tortillas
• 12 oz. shredded chicken
• Taco seasoning to taste (about 1/2 of 1.25 oz packet)
• 1 & 1/2 cup shredded cheese of your choice
• Salsa & toppings as desired

To start, mix your shredded chicken in a bowl with the seasoning. I just used a pre-cooked can, but with a little extra prep time, you can cook and shred your own. Mix the seasoning well, making sure to coat all of the chicken, and avoiding clumps of seasoning.

Next, get your tortillas ready. If you are using regular wheat tortillas, you are probably all set.

If you are using gluten free tortillas, they may be frozen to start. Lay them flat between two paper towels (keeping another paper towel or wax paper between them) and microwave them for 30-60 seconds until warm. 

Next, layer cheese, the seasoned chicken, and another layer of cheese between the tortillas. Lightly coat a frying pan in non-stick cooking spray, and turn the stove to medium heat. Gently place your quesadilla in the pan, and cook until the cheese is mostly melted, for 3-5 minutes. Be careful not to burn the bottom tortilla! Using a spatula, gently flip the quesadilla, and cook the other side for an additional 3-5 minutes. 

Repeat the process for the next tortilla. Slice the finished quesadillas into pieces with a pizza cutter, serve with salsa and toppings, and enjoy!

You may also be interested in:

Low Carb & Gluten Free Pizza

Easy Mac & Cheese

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