We first met Cassy Garcia at Paleo f(x) several years ago, and watching the growth of her website, Fed + Fit, is nothing short of inspiring. This girl is a go-getter to the max, a true kind soul who brings the best attitude to living & conquering life. Her hard work comes through in her fantastic recipes and mouth-watering food photos. Plus, she’s a Southern girl who loves her college football, so we connected right away! 🙂
If you follow Cassy on any social media platform, you know that her positivity shines through her posts and videos like none other. She really needs her own wake-up app a la The Rock Clock for those “GOOOOD MORNING!!” greetings! Speaking of apps, did you know she actually has a Fed + Fit App (on iTunes and Android) available for FREE? No alarm (yet!) but it’s got the cool feature of integrated shopping lists directly from the recipes in the book! Just scan the QR code (located at the beginning of each chapter) and the ingredients will populate on an interactive shopping list! How cool is that?! If you’re a member of her Fed + Fit Project, you’ll also have access to your journal in the app!
Curious about the Fed + Fit Project? It’s a fantastic 28-day kick-start for anyone looking for guidance – including a meal plan, workouts, a DIY template and more! Perfect for newbies and those looking to restart their lifestyle & diet with a helping hand.
The Fed + Fit Cookbook packs in over 175 super duper clean paleo recipes along with her 28-day Fed + Fit Project plan – plus tons of exercise breakdowns and dozens of workouts written by the one & only Juli Bauer of PaleOMG! This book is perfect for both those new to paleo or those who’ve been following the diet for years. The amount of information at your fingertips is just fantastic! I love how Cassy really combines all the areas of a healthy lifestyle – it really does go beyond just diet and exercise, mindset also plays a huge role. Power of positivity people!
I was just back home in Alabama, and luckily had some great catchup sessions with longtime friends. So when we decided to have a potluck one night, and I had to make a recipe from Cassy’s book for the crowd! I chose the BBQ Chicken Potato Casserole because 1) who doesn’t love BBQ and – well, there a need for another reason?! Really though, casseroles are one of my go-to’s for dinner parties for the fact alone that they feed a ton of people!
Well, that casserole was a huge hit! Her method for cooking chicken breasts in water to keep them moist was something I hadn’t tried, and it worked so well! And guess what?! Cassy has been kind enough to let us share the recipe for the casserole and her BBQ sauce! Check it out! The Fed + Fit Cookbook is available NOW on Amazon or check your local bookstore!
- 3 pounds boneless, skinless chicken breasts, rinsed and patted dry
- 1½ teaspoon fine sea salt, divided
- ½ teaspoon ground black pepper, divided
- 4 tablespoon salted butter, ghee or coconut oil, divided
- 3 pounds russet or other white potatoes (6 to 8 if they're small)
- 1 cup BBQ sauce, store-bought or homemade (recipe below), divided (omit for low-FODMAP)
- 1 tablespoon plus 2 tsp apple cider vinegar
- ¼ cup diced purple onions, for garnish (omit for low-FODMAP)
- ¼ cup chopped fresh cilantro leaves, for garnish
- Season both sides of the chicken with ½ teaspoon of the salt and ¼ teaspoon of the pepper.
- To sear the chicken, melt 1 tablespoon of the butter in a large saute pan over high heat. When the butter is melted, add the chicken. Sear for 3 to 5 minutes per side, until lightly browned.
- Cook the chicken using one of these two methods:
- Stovetop option: Pour enough water into the pan to cover the chicken, place the lid on the pan, and simmer over medium heat for 20 to 30 minutes, until cooked through. While the chicken is cooking, follow Step 4 to prepare the potatoes.
- Slow cooker option: Transfer the seared chicken to the slow cooker, add enough water to cover the chicken, and cook on high for 3 to 4 hours or on low for 6 to 8 hours. When the chicken has about 30 minutes left to cook, prepare the potatoes.
- Prepare the potatoes: Peel the potatoes and cut them into 1-inch cubes. Place the potatoes in a large pot and cover with water. Place the pot over high heat and bring to a simmer. Cook for 20 to 30 minutes or until the potatoes are easily pierced with a fork. Drain and place the potatoes either in a large bowl or back in their cooking pot. Using a potato masher, mash the potatoes with the remaining tablespoons of butter, 1 teaspoon salt, and ¼ teaspoon of black pepper.
- When the chicken is cooked, shred it using either the paddle attachment of a stand mixer or two forks. Toss the shredded chicken in ½ cup of the BBQ sauce.
- Preheat the oven to 350°F. Spoon the seasoned mashed potatoes into a 9 by 13-inch baking dish, then layer the BBQ shredded chicken on top. Mix the remaining ½ cup BBQ sauce with the vinegar and drizzle it over the top of the chicken.
- Bake for 30 minutes, until the top just starts to brown.
- Let cool, then garnish with the onions and cilantro. Serve warm.
- 1 [15-ounce] can strained tomatoes or tomato sauce
- 1 [6-ounce] can tomato paste
- ½ cup apple cider vinegar
- ½ cup coconut aminos
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- In a medium-sized saucepan over medium heat, whisk together all of the ingredients until well combined. Bring to a simmer and continue to whisk for an additional 5 minutes.
- Remove from the heat and let cool for at least 5 minutes.
- Use right away or transfer to a jar for storage in the refrigerator for up to 2 weeks.
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