Burrito Bowls

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This week I challenged myself to make three taco inspired recipes using only 1 pound of meat. This was one of those recipes! The filling for my zucchini boats calls for all of the same ingredients that are in the topping for my burrito bowl. This makes it easy to double the recipe and make both dishes at the same time! The burrito bowls are 181 calories a serving (28g carbs, 12g protein). I did not add any extra sauces or cheese to this dish, but it could easily be added.

Here’s what you’ll need to get started:

Ingredients

1 1/2 heads of romaine lettuce, chopped
1/4 pound ground turkey
1/4 gluten free taco seasoning packet
3/4 cup black beans
3/4 cup whole kernel sweet corn
1/2 cup cooked white rice
1/2 cup Mexican style shredded cheese
1/4 cup red onion chopped
1/4 tomato diced
1/4 cup water
1 jalapeño or 1/4 bell pepper chopped

Directions

1. Prepare the taco meat by browning the ground turkey over medium heat.
2. Add seasoning packet and approx. 1/4 cup of water to browned turkey. Simmer for 5 minutes.
3. Remove the taco meat from heat and place in a large bowl.
4. Add the black beans, corn, cooked rice, tomato and chopped jalapeño or bell pepper to the bowl.
5. Mix all ingredients until the taco seasoning from the meat is coated on all ingredients.
6. Place the chopped romaine lettuce into 4 separate containers. 
7. Divide the taco mixture between the 4 containers of lettuce or store separately, if not immediately serving.  
Please note: I recommend storing the taco mixture separately, because then you can warm up it up without ruining the lettuce. If you would like to consume the ingredients cold, you can assemble the bowls and store. If you like additional toppings, salsa, sour cream, cheese or guacamole can be added to this dish. 

This recipe serves 4. 

Mexican Zucchini Boats

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During my meal prep this week, I challenged myself to make 3 different recipes from one pound of ground turkey. Right now, times are tough and I am looking for ways to make food stretch for those on tight budgets! I instantly thought taco meat could be an excellent choice. This recipe is great, because you can make this by itself or with the other two recipes (Burrito Bowl or Loaded Mexican Spaghetti Squash). This recipe is 226 calories a serving (24g carbs and 13g protein).

Here’s what you’ll need to get started:

Ingredients

1/4 pound ground turkey
1/4 gluten free taco seasoning packet
2 zucchini
3/4 cup black beans
3/4 cup whole kernel sweet corn
1/2 cup cooked white rice
1/2 cup Mexican style shredded cheese
1/4 cup red onion chopped
1/4 tomato diced
1/4 cup water
1 jalapeño or 1/4 bell pepper chopped
2 tbsp olive oil
pinch salt
pinch black pepper

Directions

1. Preheat oven to 400 degrees.
2. Prepare the taco meat by browning the ground turkey over medium heat.
3. Add seasoning packet and approx. 1/4 cup of water to browned turkey. Simmer for 5 minutes.
4. Remove the taco meat from heat and place in a large bowl. Set to side.
5. Prepare your zucchini by cutting off the ends and cutting the zucchini down the middle, long ways. You should have four long pieces of zucchini.
6. Scoop out the inside of the zucchini with a spoon. This will create a “boat” like appearance. Using a brush, spread olive oil on the inside of each zucchini. Season each piece with salt and pepper to taste.
7. Grab the bowl of taco meat and add the black beans, corn, cooked rice, tomato and chopped jalapeño or bell pepper to create the filling for your boats.
8. Mix all ingredients until the taco seasoning from the meat is coated on all ingredients.
9. Using a spoon, scoop the filling into each zucchini boat. This process may be a little messy. Push down the ingredients to maximize the amount of filling in each zucchini.
10. Place in oven and cook for 20-25 minutes, covered in foil.
11. Add shredded cheese to the top of each boat the last 5 minutes of cooking. Cook uncovered.

This recipe serves 4.

 

 

 

 

 

 

Berry Coconut Smoothie Bowl

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As a woman that suffers from Endometriosis, inflammation is something that I struggle with on a regular basis. This week I had my first flare up in months. That being said, because of my diet changes, I noticed that my pain levels were much more manageable than they’ve been in the past. This smoothie is my go to when I need antioxidants!

Here’s what you’ll need to get started:

Ingredients

1-1.5 cup coconut milk
1 cup of spinach
1 cup of blueberries, blackberries and raspberries frozen
1/2 frozen banana
1/4 sliced banana fresh
1/4 cup fresh blueberries, blackberries and raspberries
1 tbsp coconut flakes
1 tbsp chia seeds
1 tsp coconut flakes
Optional: 1/4 cup ice

Directions

1. Add the coconut milk, spinach, frozen berries, 1 tbsp of coconut flakes and 1 tbsp of chia seeds (optional: 1/4 cup ice) to a blender.
2. Blend till smooth. If the consistency is too thick add small amounts of coconut milk until desired texture is achieved.
3. Pour smoothie mix in bowl.
4. Top with sliced fresh banana, berries and 1 tsp of coconut flakes

This recipe serves 1.

Healthy Greek Marinade

This Mediterranean inspired marinade is quick and easy to make. With Greek yogurt as the main ingredient, it won’t break any diet!

Here’s what you’ll need to get started:

Ingredients

1 cup of Greek yogurt
4-5 sprigs of dill chopped
1/2 lemon (squeezed for juice)
1-2 pinches salt
1 pinch black pepper

Directions

  1. Place the Greek yogurt, dill, lemon juice, salt and pepper in a ziplock bag or a shallow Tupperware with your favorite protein. 
  2. Place in the fridge for 30-60 minutes. 
  3. Your protein is ready to be cooked! 

Greek Yogurt W/ Gluten-Free Granola and Berries

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This breakfast was created from leftover ingredients in my fridge and pantry. I knew I needed to use these items or risk them spoiling. This is an example of how sometimes the simplest creations can be colorful and full of flavor.

What you’ll need to get started:

Ingredients

3/4 cup Greek yogurt
3/4 cup assorted berries (I used blueberries, blackberries, strawberries and raspberries)
1/4 cup gluten-free granola or granola mix

Directions

  1. Measure out 3/4 cup Greek yogurt in a bowl.
  2. Add 3/4 cup of assorted berries.
  3. Top with granola when you’re ready to enjoy this recipe.
  4. Mix and serve.

This recipe makes 1 serving.

Healthy Greek Chicken

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I love Mediterranean flavors. This dish was inspired from a picture I saw on Pinterest. I came across the Greek Chicken and knew I had to try to make my own version of the recipe. I also make my own tzaziki sauce and felt I could pull inspiration from this recipe. The end result, yum! It turned out way better than I expected. This chicken can be eaten as a main or as an ingredient in a salad or bowl.

Let’s get started:

Ingredients

1 package of chicken breast (I used thin sliced)
1 cup of Greek yogurt
4-5 sprigs of dill chopped
1/2 lemon (squeezed for juice)
1-2 pinches salt
1 pinch black pepper

Directions

1. Combine all ingredients in a shallow Tupperware or ziplock bag. Evenly coat meat with marinade and place in fridge for 30-60 minutes.
2. The chicken can be cooked on a grill or in the oven. If you choose to cook the chicken in the oven, preheat to 375 degrees.
3. Cook chicken to an internal temperature of 165 degrees. Cooking time will vary based on the size and thickness of chicken.

This recipe serves 4.

Pro tip: When trimming your chicken breasts, it’s important to try and get your pieces as evenly in size as possible. This will allow for more even cooking times. Additionally, if you do not purchase thin sliced chicken breasts, they can be butterflied to have the same effect. The thinner the meat cuts, the faster the cooking time.