It’s the season for foods that are warm and comforting, and these Buffalo Chicken Stuffed Potatoes might just top the list as my new favorite go-to recipe!
Katie and I developed this recipe when she visited Portland a couple of weeks ago. Inspiration struck randomly when we were wandering around the PSU Farmer’s Market after a morning climbing sesh at Planet Granite. She mentioned something about buffalo sauce and BOOM next thing you know we were whipping up these stuffed potatoes.
If you have been following our blog for a while, you know that Katie and I live across the country from each other and don’t often get to hang out. (She lives in Cleveland, where we grew up.) The weekend was really special since it was the first time in years that we had a “girl’s weekend” and we took full advantage of it. We watched girlie movies, ate plenty of delicious food, spent time catching up, and fit in several awesome workouts.
A lot of the food revolved around pumpkin things — go figure — including multiple trips to Kyra’s Bake Shop for gluten-free desserts and goodies. (Seriously, go there if you are ever in Portland. And make sure to get there early to snag a cinnamon roll, or two, before the sell out.)
But my favorite part of the weekend was the fact that we stayed really active while still having fun and not sticking to a rigid plan. Traveling can easily throw off your fitness and health game, but if you make a clear decision to incorporate working out while you’re on the road you will find yourself enjoying the trip that much more. It also makes it a lot more enjoyable to indulge in an extra glass of wine or ahem, cinnamon roll, if you’re feeling on track with your fitness routine.
I think the most important thing to keep in mind is to make it fun and fit in whatever works with your schedule. Here’s a glimpse at the workouts we did during the four days Katie was in town.
Friday: Weightlifting class at CrossFit Magnus in the morning, 1-hour hike at Mount Tabor in the afternoon
Saturday: Bouldering at Planet Granite
Sunday: 3-mile hike at Multnomah Falls
Monday: Bodyweight workout from the Fed + Fit book
Throughout the weekend we fit in plenty of walking while we explored Portland together. All in all we both felt good about staying active while we indulged in plenty of yummy paleo treats.
I hope this inspires you to make working out a priority the next time you travel!
- 1 batch of Buffalo Sauce (http://www.wholehealthhacks.com/buffalo-sauce)
- 1-lb ground chicken
- 3 tbsp butter or ghee
- 8 small red potatoes
- 1-lb lacinato kale
- 1 large red bell pepper
- 1-tbsp Primal Palate Meat & Potatoes seasoning
- Optional toppings: cilantro, avocado
- Prepare the buffalo sauce. Set aside to cool.
- Wash all of the veggies. Chop the kale and red bell pepper and set aside.
- Fill a large pot with 3/4 full with water. Bring to a boil and add the potatoes. Reduce the heat, put the lid on, and simmer for 15-20 minutes, until the potatoes are fork tender. Once the potatoes are done cooking, drain and set aside. In the meantime prepare the veggies and chicken.
- In a large saucepan over medium heat, melt the butter or ghee. Add the chopped bell pepper and cook for 2-3 minutes.
- Add the ground chicken to the saucepan and break apart with a spatula. Cook on medium heat for 8-10 minutes, until browned. Add the Meat & Potatoes seasoning and mix the chicken until coated.
- While the chicken is cooking, cook the kale. In a medium saucepan, add 1 tbsp of butter or ghee. Add the kale and cover. Steam with the lid on for 5 minutes and set aside.
- To serve, mix together 2 potatoes, 1 cup of kale, 1/2 cup of the ground chicken and bell pepper mixture, and 2-3 tbsp of buffalo sauce. Top with cilantro or avocado slices if desired.
- Shop Primal Palate spices here: http://www.primalpalate.com/ref/79/
More buffalo sauce recipes!