Yoga At Home

Although I really love HIIT workouts, it’s nice to try different things. If you’re not up for an intense workout connect your laptop to your flatscreen, clear some floor space, and Google “at home beginner Yoga”. It’s like having a private personal training session in the comfort of your own home! This has been my go-to workout while living in Russia because leaving my apartment is the last thing I want to do when it’s -20 outside. There are many added benefits to Yoga and it’s also a great workout for the mind, body, and soul. Namaste!


Below are the links to a couple of my favorite Youtube Yoga channels (for beginners):

Yoga With Adriene

Psyche Truth

Thanks for reading What Kat Likes


Creamy Lemon Butter Chicken

I’ve been on a bit of a hiatus the past few months, as life in Russia has consumed me in a dreary depression. Well, it hasn’t been THAT terrible but I simply cannot stand cold weather and I happen to be in the heart of SIBERIA! But, with Spring peaking through my windows I am suddenly feeling back to my old self. Although I’ve been absent I have still managed to stay present in my kitchen. I’ve concocted new recipes and some basic ‘how to’ recipes for your underfed tummy’s! So, let’s get to it!

Pic 2


  • 6 Chicken Thighs with Skin
  • Salt & Pepper
  • 2 Tbsp. Unsalted Butter
  • 1 Tbsp. Dried Oregano
  • 1 Tsp. Red Chili Flakes
  • 3 Cloves of Garlic, Minced
  • 1 Cup Chicken Broth
  • 1/2 Cup Heavy Cream
  • 1/2 Lemon Juice
  • 1/2 Cup Parmesan
  • 1 Package Thawed & Drained Spinach



Season the chicken thighs with salt and pepper (to your liking). Add 1 tbsp. of butter to an oven safe skillet over medium heat. If you do not have an oven safe skillet then you can use a regular skillet and then transfer to an oven safe baking pan later, like I did. Place seasoned chicken thighs in skillet, skin side down. Brown the chicken on both sides, set aside chicken, and discard the excess fat and butter. Melt remaining butter in skillet, over medium heat. Add the minced garlic to the butter until fragrant. Add the chicken broth, heavy cream, lemon juice, oregano, red chili flakes, & parmesan. Bring to a boil, then reduce to low heat. Stir in the spinach and simmer until sauce has slightly thickened and then add the chicken thighs back to the skillet, if using oven safe skillet. If not, pour spinach and sauce into a pre-greased baking dish and then add the chicken thighs to the mix. Bake at 400 degrees for 25 minutes. Serve hot, over brown rice.

Pic 3


Homemade “Tastes Like Apple Pie” Applesauce 

My husband absolutely loves to eat potato Latkes, aka potato pancakes, during the holiday season. You can typically eat Latkes with applesauce or sour cream… Guess which option my husband prefers? That brings me to this mouth watering Applesauce recipe!


4 apples peeled, cored, & diced.

3/4 cup water

1 tsp cinnamon

A quick squeeze of lemon juice

2/3 cup sugar (honey for healthy version).


Combine all ingredients in a pan and cook on medium heat. Bring to a boil, then cover & simmer for 20 minutes. Blend to your liking; chunky or smooth. Enjoy warm or cold! 🍎

Thanks for reading What Kat Likes


American Style Shredded Chicken Enchiladas w/ White Cream Sauce

editedIf you’re craving that tangy, cheesy, & spicy Mexican flavor then this should be one of your “go to” recipes for Mexican dinner night at your home. The great thing about this recipe is that it’s extremely easy and you can dress the enchiladas up however your tastebud’s desire!

Below you will find the basic recipe for the chicken enchiladas, but as you can see in my photo’s I have also topped my enchiladas with red bell pepper, green onion, cilantro, and my homemade green chile sauce.

Let’s get started!


  • 6-8 Flour tortillas
  • 2 Boiled chicken breasts, shredded (OR you can use precooked rotisserie chicken)
  • 2 Cups monterrey colby jack shredded cheese
  • 3 Tablespoons butter
  • 3 Tablespoons all purpose flour
  • 2 Cups chicken broth
  • 1 Cup sour cream
  • 1 – 4oz can chopped green chiles (Rotel or my homemade recipe for Green Chile)
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sea salt


  • Preheat oven to 350 degrees (F).
  • Fill the center of each tortilla with a handful of shredded chicken and shredded cheese.
  • Roll and place in the bottom of a non-stick baking dish with the seam side down.
  • In a sauce pan over medium heat melt the butter. Add flour and whisk into a thick paste. Cook for about 1 minute to release that floury taste.
  • Slowly whisk in the chicken broth and salt and pepper. Allow the mixture to thicken into a creamy sauce.
  • Remove the sauce mixture from the heat and transfer to a mixing bowl. (***It is very important to allow the sauce mixture to cool for about 3-5 minutes, otherwise the sour scream will curdle when added to the mixture.)
  • Gently whisk in the sour cream and chopped green chiles.
  • Pour the sauce over the enchiladas and top with remaining shredded cheese.
  • Bake for 25 minutes. Feel free to turn on your broiler if you prefer the cheese topping to get a little golden brown and crispy. Serve warm!

The Untethered Soul- Book Review

I will admit, I’m not much of a reader. When someone would ask me if I read the new Twilight or Harry Potter I was so quick to snobbishly say, “Oh, I don’t do that… I don’t read”. Hah! Well look at me now!

I felt the need to share this book review on The Untethered Soul because I feel like so many of “us” are lost… Or feel lost. I know I feel like this a lot of the time because I travel around the world with my husband & each year I start over with having to build stability & comfort in our surroundings & within myself. It can be a daunting task and I begin to ask lot’s of questions like, “Who am I?”. It was this major question & a crazy spiral of events which lead me to this life changing novel.

The Untethered Soul will truly help you take a BIG look at yourself & help you understand why you might feel that sense of void. Not only that, but this book will also teach you to embrace your inner self & bring you peace… & beyond!!! I feel enlightened, I feel liberated, & I feel internal harmony. So take my word for it, coming from someone who used to proudly boast, “I don’t read books”. This book is worth your time no matter how you feel about your life, but even more for those who want to dig deep within your soul… aka soul searching!

The Untethered Soul begins by walking you through your relationship with your thought & emotions, helping you uncover the source and fluctuations of your inner energy. It then delves into what you can do to free yourself from the habitual thoughts, emotions, and energy patterns that limit your consciousness. Finally, with perfect clarity, this book opens the door to a life lived in the freedom of your innermost being.

Copy Cat Chic Fil A Sandwich


You DO NOT want to miss out on this copy cat Chic Fil A Sandwich recipe! I was a skeptic at first, but the moment this sandwich hit my taste buds I was instantly convinced! Want to know their secret to, what I consider, the world’s most delicious chicken sandwich? Wait for is…. PICKLE JUICE! Yes, you read that right! Who would have thought?! This particular recipe is a healthy version, but fear not, because you will still enjoy every bite of this juicy chicken delight!


  • 2 boneless skinless chicken breasts (about 8 oz each – or 4 4 oz chicken breasts)
  • 1/2 cup pickle juice (just use the juice from any pickle jar)
  • 2 eggs
  • 1/4 cup skim milk
  • 1 cup flour
  • 2 tbsp powdered sugar
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp celery salt
  • 1/2 tsp basil
  • 1 cup coconut oil for frying
  • 4 Whole Wheat Hamburger Buns (Lightly toasted)
  • Pickle Slices for garnish


Stat with the chicken breasts and pound them to 1/2 inch thick. Cut each breast into 2 equal parts. In a Ziploc bag, add the chicken breasts and pickle juice and marinate for 30 minutes – 1 hour. When you are ready to cook, beat the eggs and skim milk in a mixing bowl ( I suggest a flat mixing bowl- see pics). Mix together the flour, sugar, and spices in another flat mixing bowl. Begin to heat the coconut oil in a frying pan. Meanwhile, dip each chicken breast into the egg mixture coating both sides. Then coat both sides of the chicken breast in the flour mixture. Frying time for the chicken will vary depending on how thick you really cut your chicken breasts, but typically it should only take 3 minutes on each side (Or until golden brown). Place the cooked chicken breasts on a paper towel to soak up any excess oil. Serve on your lightly toasted bun and garnish with pickle slices! Voila!

 Thanks for reading What Kat Likes