Wild Rice, Shredded Chicken & Veggie Bowl

Happy Friday! It’s been a busy week, y’all. I’ve been working on a couple of big projects. My first project, which I’ve already announced on Facebook and Instagram, is that I’m partnering up with Artizone, an artisan grocery delivery service here in Dallas! I’ll be doing a little social media and blogging, and also offering my services to their clients, through my own artisan store on their website! I plan to do a more formal introduction to Artizone next week on the blog. 

Today– we’re talking about kitchen basics for this month’s Recipe Redux! 

wild rice 1

The theme for this month: DIY Kitchen Essentials!

What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics. Think homemade frozen waffles, salad dressing, broth or other kitchen essentials.

I think it’s vital for a healthy kitchen to have some essentials always on hand. We always have olive oil, breadcrumbs, herbs and spices, frozen fruit, butter, eggs, and milk. Today’s recipe highlights three things I always keep on hand– rice, shredded chicken, and frozen veggies! 

If you always keep these three things on hand, you will always have a last minute lunch or dinner option ready. I keep a couple varieties of frozen veggies on hand– some with sauce, some without. The veggies in today’s bowl are the Asian medley you can find at most grocery stores. The wild rice came par-boiled in the bag (meaning it’s already partially cooked so it takes less time for you to prepare). 

I’m sharing my easy recipe for shredded crockpot chicken today! 

wild rice 8

Shredded chicken is so versatile. You can keep it in the freezer for months and defrost when needed. We like to add it to stir-fries, rice bowls, pizza, soups, and combine it with BBQ sauce for sandwiches. It’s so easy to make, you don’t need to buy it pre-prepared. When you make it yourself, you also save yourself all the extra sodium and preservatives that companies tend to add. 

Here’s the recipe!

Crock Pot Shredded Chicken


  1. 3 large boneless, skinless chicken breasts
  2. 1 tsp. salt (I use Morton’s Lite Salt)
  3. 2 tsp. black pepper
  4. 2 tsp. garlic powder
  5. 1 cup chicken stock


  1. Combine the seasonings and chicken in a large bowl, and combine well.
  2. Place into the crockpot along with the chicken stock.
  3. Cook on low for 8-10 hours. Shred with a fork when done and use immediately or freeze!


 Loading InLinkz ...
Getting Over Our Fear of Failure

Getting Over Our Fear of Failure

Do you ever have so many good ideas, or a list of things you want to do that you know will help you reach your goals, but for some reason you can’t get yourself to do them? I’ve been feeling this quite often lately. I have a huge list of blog improvements, business ideas, marketing…

Read More »

Nut Thin Snacks 1p

Nut Thins + Almond Butter + Raspberry Preserves

A couple weeks ago, I received an email from Blue Diamond, asking me if I was interested in becoming a Blue Diamond Tastemaker. I didn’t even need a second to think about it before replying YES!  You see, I’m kinda obsessed with Nut Thins. As in, right before writing this post, I definitely ate an entire box…

Read More »


Sunday Link Love: May 4-17

We’re back again for Sunday Link Love! I took last weekend off due to crazy busyness. Last weekend was spent at my brother’s senior soccer banquet, giving a nutrition presentation to a local osteoporosis group, and celebrating Mother’s Day with my family!  For Mother’s Day, I cooked my mom this recipe, Baked Penne with Corn, Zucchini…

Read More »


Love Life, Not Stuff

A couple weekends ago I cleaned out my closet. I gave away almost four giant trash bags full of clothes, shoes, and accessories. Some of it was old stuff, dating back to high school and I wondered why I still had it. Some of it was clothes or shoes that I had bought but never…

Read More »

Frozen Red Grapes 1

The Perfect Snack: Frozen Grapes

When I was a kid, my Grandma used to call me a bottomless pit. I had a very high metabolism and I was so active— soccer practice three times a week plus games, dance lessons, and I was always outside playing with my friends. All this activity made me ravenous. I could pretty much eat anything…

Read More »

Spicy Plum Marinara with Roasted Butternut Squash, Goat Cheese & Bacon 1

Spicy Plum Marinara with Butternut Squash Fettuccine

Can you tell I’m having fun with my new inspiralizer?  My past three recipes have included veggie noodles! Oops. I’m sorry, I really am. Its just that veggie noodles are AWESOME! My favorites (if you can’t tell) are zucchini noodles and butternut squash noodles. I recently bought an inspiralizer– Ali from Inspiralized designed her own….

Read More »