The past number of weeks have been absolutely nutty around this household, which makes planning and cooking healthy foods a bigger challenge each weekend.

Our office is going to be moving NEXT week for the first time since we opened 16 years ago!! I am SO excited, but holy smokes there’s a lot going into making sure we’re ready to go. We’ll move on Thursday and be up and running for patients on the following Monday.

I’ve recently launched my YouTube channel and although I’m only shooting videos 1 day per month (I’m cranking out an average of 20 each shoot), there’s a lot of behind-the-scenes prep work that goes into them.

My kid is currently involved in Muay Thai, Jiu Jitsu, Tennis, Golf and Basketball… needless to say, I’ve become a personal uber for him when I’m not at the office helping people take back control of their health!

THIS weekend, it’s my nephew’s 5th birthday and we’re celebrating ALL weekend long because why not!?

Needless to say, time for food prep has become very limited, but I can’t handle eating out or just grabbing foods that are convenient.

I’ve been reaching for more InstaPot recipes as of late to make it all happen and let me just say, they’ve been crowd pleasers! Yahoo!

I made this tasty dish last weekend for the whole fam to munch on throughout this past work week. EVERYONE loved it!

I ate it like a dip and used fresh celery as my “chips”.

The rest of the family enjoyed it on actual chips and I even think one of them used it as a topper for their salad. There are so many ways you could enjoy this new favorite that was easy peasy to make!

Try it out and let me know what you think! If you have a crowd pleaser that’s healthy and easy to make, I’d love for you to share it with me! I’m always looking for other ideas to keep the palates satisfied.

Buffalo Chicken Keto Style

Ingredients:

  • 3 cups shredded chicken (rotisserie or cooked chicken breast)
  • 8 ounces ogranic cream cheese, cut into chunks
  • 3 tbsp grass-fed butter (Kerrygold is
  • 1 cup shredded organic mozzarella cheese
  • 1/3 cup Buffalo Sauce (I used the Primal brand)
  • 1/2 cup organic creamy ranch dressing (I used Primal brand)
  • 2 tbsp chopped green onions

For Serving:

  • 2 tbsp chopped green onions
  • fresh celery stalks

Directions InstaPot:

  1. Add all the chicken, buffalo sauce, cream cheese, butter & ranch dressing to the pressure cooker.
  2. Close lid and seal valve. Set high pressure and cook for 10 minutes. When done, quick release pressure.
  3. Remove the chicken from the pressure cooker and shred it. Add it back to the pot.
  4. Stir in mozzarella cheese and cook on WARM until the cheese is melted.

Directions Slow Cooker:

  1. Add all the ingredients to the slow cooker.
  2. Cook HIGH 2-3 hours or LOW 4-6.
  3. Remove the chicken & shred it OR shred directly in the slow cooker.

Enjoy however your heart desires my friends and let me know how your thoughts!

#BuffaloChicken #TotalBodyMastery