CHICKEN TACOS

 

I am OBSESSED with this new simple chicken tacos recipe so much that I make it literally every Taco Tuesday. This recipe is not only easy + healthy, but also GLUTEN-FREE. I hope you love it!

INGREDIENTS

TACOS

Tortillas, soft shell (I use Whole Foods organic corn tortillas)

1-1.5 lb chicken breasts (pref organic or hormone-free)

Cojita cheese (I get mine grated from Whole Foods)

1 ripe avocado (chopped)

1 lime (sliced into 6-8 wedges)

Parsley or cilantro (optional, to garnish)

TACO SEASONING
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp garlic powder
Pink Himalayan sea salt + ground black pepper (to taste)

SAUCE
Plain Greek organic yogurt (approx 1/2 cup)

Hot sauce (approx 1-2 tsp)

1 lime (cut in half) 



DIRECTIONS

1. Heat large pan with organic extra virgin olive oil on med-low heat

2. Cut chicken breasts into small, thin strips and cook thoroughly on medium-high heat 

3. While chicken is cooking, mix the taco seasonings together in a small bowl

4. In a separate bowl, add the greek yogurt, hot sauce (desired amount based on spice level preferred) + fresh squeezed lime (tip: a citrus squeezer is helpful for this if you have one!)

5. Once the chicken is fully cooked, remove from heat, chop into bite-sized pieces then add to a medium-size bowl and toss with taco seasoning (tip: this is also a good time to set aside chicken for anyone who doesn't want "spice" or seasoning)

6. Next, I like to heat up the tortillas just before making them, so they're soft + warm and easier to fold. To do this, heat a small pan on high. Once heated, add the tortilla and quickly warm for approx 30 seconds on each side.

7. To serve, I add 2 tortillas per plate. Then add chicken, sauce, Cojita cheese, chopped avocado then top with some parsley (or cilantro if you prefer) and enjoy! 

SIDES

I eat these alone, but will typically serve this with steamed brown rice and corn or black beans for my family. We also like to have chips + salsa, quac or queso as an app! Whole Foods Restaurant-style Organic tortilla chips + organic white queso is our fav! And salsa we always buy fresh, or even better, you can make your own! Also check out my guacamole recipe for a yummy simple side for your chips!

APPLE/PEAR + GOAT CHEESE CHICKEN SALAD

 

SALAD INGREDIENTS:

Chicken, diced (grilled or baked) 

Spring salad mix

1 apple or pear, chopped

Goat cheese (I prefer the crumbled)

Craisins

DRESSING INGREDIENTS:

2 tbsp olive oil

2 tbsp apple cider vinegar

1 tbsp honey mustard

1 tbsp honey

*NOTE: Every ingredient I use is organic to avoid toxic pesticides, GMOs (genetically modified or bioengineered ingredients) as well as synthetic growth hormones in meat as well as dairy products (ie. look for "made from cows NOT treated w/ rSBT" on the label)

DIRECTIONS:

1. Add desired amount of lettuce to plate, then top with chicken, pears, goat cheese and craisins

2. In a small bowl, add dressing ingredients together and whisk until smooth

3. Pour into salad and enjoy!

TIP: I like to grill or bake the chicken in advance so I can throw this salad together in just a few minutes for lunch. That way prep time only takes about 5 min! You can also double up the dressing recipe so you have some ready to go. If you do this, just make sure to keep it refrigerated.

IF YOU'VE BEEN WAITING....NOW IS THE TIME!!!

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CHICKEN or SHRIMP "FRIED RICE"

This is one of our fav low-carb + gluten-free creation that my family is obsessed with! So yummy + filling and made with only protein + veggies — and zero heavy carbs. It can also easily be made vegetarian or vegan with the swap of 1-2 ingredients!

INGREDIENTS:

Shrimp, cut into bite-sized pieces (for 2 people I use: 20 medium shrimp or 10 large)

2 cups cauliflower rice (or 1 cup (uncooked) brown rice)

Mixed vegetables, small frozen bag (I typically get a mix of corn, peas, carrots and green beans)

Bean sprouts (small bag)

1 small onion, chopped

2 cage-free eggs, scrambled

Soy-sauce, low-sodium

2 tbsp olive oil

1 tsp butter (for eggs)

TIPS:

*Every ingredient I use is organic to avoid toxic pesticides + GMOs (genetically modified or bioengineered food)

*Wild or sustainably-raised seafood is best. Always AVOID farm-raised seafood

*Using cauliflower rice makes this a low-carb meal but you can use brown rice instead if you don't mind the extra carbs

*You can use tofu instead of shrimp or chicken to make this vegetarian and omit the eggs as well to make it vegan

*We love Country Crock plant-based butter

DIRECTIONS:

1. I always start my rice first (in a separate pot) so it can cook itself while I’m cooking the rest!

2. Add olive oil to a deep pan and turn heat to medium.

3. Add onion and frozen vegetables and cook until onion is no longer transparent and vegetables are fully thawed and cooked.

4. Add shrimp and stir until fully cooked

5. Next, add in the bean sprouts and approximately 2-3 tbsp of soy sauce. You can always put a lid on to help steam these and cook them a bit faster.

6. In a separate small pan, scramble eggs, then once cooked, add to the deep pan and mix in.

7. Add desired amount of cooked rice to bowl, top with shrimp and veggie mix, and enjoy!

BLACK FRIDAY DEALS ARE HERE EARLY!!

If you’re like me and have been wanting a spin bike forever but also wanted to get an INSANE DEAL, you’re in luck!!

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STUFFED BANANA PEPPERS

 

One of my fav healthy + super yummy #lowcarb meals to make!   These are super easy, can be prepped in under 10 min, thrown in the oven + voila  I've added some tips below as well as another option if you have kids or people in your family (like mine) who do not share the same love of spice as you do. I did make my own homemade organic tomato basil sauce for this but your fav jar of sauce will do! 

Ingredients:

• 1 lb organic ground turkey
• Approx 6 yellow banana peppers (or can you Cubanelle peppers if you prefer less spicy)
• 1 jar of marinara sauce (or approx 2-3 cups)
• 1 cup of shredded mozzarella cheese (*look for "rBST free" on the label)
• 1/2 cup of organic breadcrumbs
• 1-2 tablespoons of dried parsley (or 2-3 tablespoons fresh)
• Sea salt & pepper (Pink Himalayan sea salt is my fav!)

Directions:

1. Preheat the oven to 350 degrees
2. Cut off the tops of the peppers and make a slit down the middle of one side
3. Rinse & remove seeds (*be careful NOT to touch your face or eyes, wear gloves if possible)
4. In a large bowl, add turkey, breadcrumbs, parsley, salt & pepper and mix well with a spoon 
5. Stuff mixture into the peppers and place them (slit side face up) on a baking dish
6. Bake for approx 40 minutes 
7. While the peppers are baking, warm the marinara sauce on the stovetop
8. Sprinkle the mozzarella over the peppers and bake for an additional 5 minutes, or until cheese is melted, then remove from oven
9. Plate the peppers, use a ladle to pour marinara sauce on top, then garnish with parsley + enjoy!

EARTH DAY + WAYS WE CAN ALL MAKE A DIFFERENCE!

Representing our beautiful Mother Earth today + sharing some ways (big + small) we can all make a difference

𝗥𝗘𝗖𝗬𝗖𝗟𝗘 - Kind of an obvious one, but it blows my mind how many people + companies still don’t recycle. More than 8 MILLION TONS of plastic bottles end up in the sea each year & it’s estimated by the year 2050 there will be more plastic than fish in the sea which is pretty damn scary.

𝗨𝗦𝗘 𝗥𝗘𝗨𝗦𝗔𝗕𝗟𝗘 𝗪𝗔𝗧𝗘𝗥 𝗕𝗢𝗧𝗧𝗟𝗘𝗦 - Instead of buying bottled water, you can buy things like a Brita water filter or my favorite is my insulated tumbler w/ a built-in reusable straw that I use all day + take it with me everywhere I go. Love my Swig!

𝗥𝗘𝗖𝗬𝗖𝗟𝗘 𝗣𝗟𝗔𝗦𝗧𝗜𝗖 𝗕𝗔𝗚𝗦 - I learned a few years ago these are ONLY RECYCLED when you take them to a local store (like Target or a grocery store) bc they get stuck in the recycling machines + therefore are NOT recycled. I store them in our pantry then drop them off once a week on my way in the store. And when possible, use reusable bags!

𝗕𝗨𝗬 𝗥𝗘𝗨𝗦𝗔𝗕𝗟𝗘 𝗼𝗿 𝗖𝗢𝗠𝗣𝗢𝗦𝗧𝗔𝗕𝗟𝗘 𝗦𝗧𝗥𝗔𝗪𝗦 - Straws when broken down in the ocean can kill marine life. You can buy reusable straws almost anywhere now.

𝗘𝗔𝗧 𝗟𝗘𝗦𝗦 𝗠𝗘𝗔𝗧 - I was shocked to learn one of the LARGEST contributors of global warming are greenhouse gas emissions from livestock. Not only that, Brazil has burned down over 5.5 MILLION ACRES of the Amazon (also known as “the lungs of our planet”) to make room or more cattle farms to keep up with the demand for beef.

𝗕𝗨𝗬 𝗢𝗥𝗚𝗔𝗡𝗜𝗖 - Pesticides are not only bad for bugs, they can be toxic to birds, fish, beneficial insects, and cause a ton of health problems to humans as well. Buy organic whenever possible, esp foods like fruit, vegetables & wheat, which are heavily sprayed.

𝗗𝗢𝗡𝗔𝗧𝗘 𝗩𝗦 𝗧𝗛𝗥𝗢𝗪 𝗔𝗪𝗔𝗬 - If you have items that are still usable, donate them instead of throwing them in the trash.

𝗖𝗟𝗘𝗔𝗡 𝗨𝗣 𝗬𝗢𝗨𝗥 𝗘𝗡𝗩𝗜𝗥𝗢𝗡𝗠𝗘𝗡𝗧 - every year on Earth Day, my daughter & I go around our neighborhood and sometimes local parks and pick up anything that’s recyclable. One year we collected over 3 large trash bags worth from trash left behind by construction workers in our neighbor alone.

Let's celebrate #𝗘𝗮𝗿𝘁𝗵𝗗𝗮𝘆 every day by reducing our carbon footprint!

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I THINK I'M IN LOVE...

 

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COCONUT CURRY CHICKEN

 

My husband and I recently discovered Thai food and I am in love with this COCONUT CURRY CHICKEN! SO yummy and takes less than 30 min. You could always use white or brown basmati rice with this, but if you are like me and try to do lowcarb as much as possible (especially at dinner time), you can use cauliflower rice instead and it's just as good and filling. I hope you enjoy this as much as we do!

INGREDIENTS

• 3 tablespoons coconut oil separated
• 1/2 medium yellow onion diced (1/2 cup)
• 3 cloves minced garlic (1-1/2 teaspoons)
• 2 tablespoons finely minced ginger
• 2 teaspoons yellow curry powder
• 3 tablespoons red curry paste (I use Thai Kitchen; increase or decrease for desired spice levels)
• 2 teaspoons ground coriander
• 1 large red bell pepper
• 1 pound organic chicken breast, cut into 1 inch pieces
• Fine sea salt and freshly cracked pepper
• 1 can full-fat coconut milk
• 1 tablespoon lime juice
• 1-2 tablespoons cane sugar
• 2 teaspoons fish sauce or soy sauce
• 1/4 cup chopped fresh basil (or 1/8 cup dried)
• Serve over/with: cooked basmati rice and naan bread with additional lime wedges
• Optional: chopped peanuts or cashews

INSTRUCTIONS

• Start by prepping ingredients: Dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally. 
• Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions begin to turn golden. Add the garlic and ginger; stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
• Return the heat to medium high. Add in the remaining 1 tablespoon coconut oil and the red bell pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken. Sprinkle on salt and pepper to taste (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.
• Pour in the coconut milk, lime juice, and brown sugar (to taste; I start with just 1 tablespoon). Stir until chicken is cooked through (juices run clear and it is cooked to 165 degrees F) and curry is slightly thickened (See Note 1). If desired, stir in the fish sauce.
• Serve over rice and garnish with basil.

SWEET CHICKEN SALAD LETTUCE WRAPS

I lovvvvve these Sweet Chicken Salad Lettuce Wraps! They're my new go-to quick & healthy lunch staple and they take almost no time at all to cook and throw together. You can even meal prep these in advance to have ready for the week! Then all you do is scoop some on your lettuce and voila! I prefer using lettuce wraps as they're great way to keep your carb intake down (and in my opinion tastes the best!), but you can always swap the lettuce for a tortilla wrap instead. I hope you love this recipe as much as I do! If so, feel free to share!

Ingredients

• 4 cups cooked all-natural chicken, shredded (approx. 1.5 - 2 lbs)
• 1 cup organic celery, chopped (make sure to include the celery leaves, chopped)
• 1 cup red seedless organic grapes, halved
• 1/2 cup dried cranberries (aka craisins)
• 1 cup mayonnaise or Greek Yogurt (I used Hellmann's Olive Oil mayo)
• Romaine lettuce 
• 1/2 teaspoon sea salt (I use pink Himalayan sea salt)
• 1/2 teaspoon ground black pepper

Directions

1. Boil the chicken until fully cooked. I don't like chicken salad hot so if I plan on serving it right away, I'll rinse the chicken off with cold water in a strainer for a minute to cool it.

2. I then shred the chicken in a food processor (if you don't have one, you can shred it by hand in a large bowl using two forks).

3. In a large bowl, add the shredded chicken, along with the celery (and the leaves), grapes, dried cranberries, mayo, salt and pepper. Stir together until combined and it's ready to serve!

Healthy Tips:

• To keep my carb intake low, I love using romaine lettuce for this wrap but you can use soft tortillas if you prefer, or even bread, crackers, pita chips... just about anything!
• To lighten up the recipe, you can use Greek yogurt in place of the mayonnaise.