Chicken Enchiladas.

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We’re back!

I took a bit of time to step away for some self-growth work through reading, education, and movement and girl, do I feel good now. It also might be these amazing chicken enchiladas recipe I enjoyed over the weekend. Let’s make this one simple so you can get right into the beef (or chicken) of this post.

Ingredients:

  • 8 Flour Tortillas
  • 4 cups cooked + shredded Chicken
  • 2 cups shredded Monterey Jack Cheese
  • 1 (10-ounce) can red Enchilada Sauce
  • 2 tbsp Taco Seasoning
  • 1 tbsp Onion Powder
  • 2 tsp Cumin
  • 1/8 tsp Garlic Powder
  • 3 tbsp Butter
  • 3 tbsp Flour
  • 1 cup Plain Greek Yogurt
  • 1 large Yellow Onion, diced +sauteed
  • 1 (7.5 ounce) can diced Green Chilies

Directions: 

  • Preheat oven to 350 degrees
  • Grease a 9×13 baking pan. Mix chicken, sauteed onion, seasoning, cumin, onion powder, garlic powder, and 1 cup cheese. Add enchilada sauce.
  • Spoon mixture into tortillas, dividing evenly throughout the 8. Roll up tortillas and place in pan seam side down.
  • In a sauce pan, melt butter, stir in flour, and cook for one minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly; stirring constantly with a whisk. Stir in greek yogurt, 1 cup cheese, and chilies. Do not bring to boil; you do not want the yogurt to curdle. Pour over enchiladas and top with remaining cheese.
  • Bake for 24 minutes and broil for final 3 minutes or until cheese on top begins to brown.
  • Enjoy!

You might be thinking… this doesn’t sound very healthy? And it isn’t, but it’s delicious and sometimes that’s all that matters!

Mediterranean Chicken Couscous.

How many times have I shared this dish on my Instagram? Way too many, that’s for sure. So it’s about time I give more details on how to make it since I’m so obsessed. It started with a Hello Fresh meal which I have a tendency to start up when I’m going through a slump with new cooking ideas. This recipe just stuck, clearly. 

The Mediterranean Chicken Couscous dish is very filling with refreshing, nuritioning ingredients. It’s a meal I have about once a week if I know I have a big day the next day and will need to feel energized. It also makes good left-overs if you eat within the following 2-3 days.

Ingredients: 

  • 1 Chicken breast
  • 2 tsp Balsamic Vinegar
  • 1 tsp Zatar Seasoning
  • 2/3 cup Coucous
  • Olive Oil
  • 3/4 cup Cherry Tomatoes
  • 2 cloves Garlic
  • 1 tsp Dill
  • Feta Cheese
  • 1 tbsp Plain Greek Yogurt
  • 1 tsp Lemon Juice

Directions: 

  • Preheat over to 350 degrees
  • Line a pan with a piece of foil, slice tomatoes in half, place in pan topped with olive oil, garlic, and half the dill. Cook in the oven for ~15 minutes.
  • While roasting tomatoes, boil chicken in a medium pot on high on top of the stove. 
  • In another medium pot, heat a drizzle of olive oil on high. Once hot, pour in coucous and let cook until browned. Boil with 1 1/2 cups of water until couscous is thoroughly cooked. 
  • Once chicken is thoroughly cooked through, take out of the pot and shredded. Pour out water and rinse pan. Place shredded chicken back in the pot cook on medium for 4-5 more minutes with balsamic vinegar and zatar seasoning. 
  • In a small bowl, combine greek yogurt, 1 tsp water, remaining dill, and lemon juice. Stir until consitency is creamy. 
  • Place cooked couscous, chicken, and tomatoes in bowl and top with feta cheese and yogurt creama. 
  • Enjoy! 

Sugar-Free Taco Salad.

In true Cinco de Mayo fashion, this night calls for a robust taco salad. And luckily this is a recipe that is suuuuuper easy to make sugar-free (minus the red wine I had to include for festivity purposes). You really can’t go wrong with a veggie filled salad that is topped with some homemade salsa. 

Ingredients:

  • Ground Beef
    • Cook up with taco seasoning
  • Sauteéd peppers & onions
    • Season with salt + cracked pepper
  • Corn
  • Black Beans
  • Homemade Salsa
  • Plain Greek Yogurt 
  • Lettuce

Throw all that yumminess in a bowl and do a little salsa dance because you have one good dinner! Feel free to substitute the ground beef for chicken, pulled pork, fish, or jackfruit. Also, can add whatever vegetables your heart desires. 

What are you enjoying this Taco Tuesday (or indulging in ;))?

What I Eat In A Day: Weekend.

On weekends, I typically stick to around 2 larger meals and a few snacks in between.

I’ll wake up around mid-morning and usually hit up a work out class. Depending on how I feel, I’ll either have coffee or pre-workout as well as a small snack like a banana or apple a few hours before class.

After class I’ll make sure I get in protein right away with a protein smoothie or a small bar.

Once I get home, I love whipping up a large breakfast. I’ve been really into egg & veggie scrambles or if I need to get in some carbs I’ll make a batch of protein pancakes (I’m obsessed with Kodak Cakes) with a banana and berries blended in. I’m super basic and love a good blended latte but not super into spending $5 on coffee so I’ll blend up my own concoction of ice, vanilla protein powder, almond milk, & espresso.

If I get hungry later in the day, I’ll snack on hummus and pretzel chips or chips and salsa.

Once dinner rolls around, I’m pulling out fish from the freezer because Spring always gets me in a Seafood mood. I’m been pairing my Dijon Mustard Salmon with sautéed veggies and homemade ranch.

Later in the evening, I’ll indulge in either a homemade protein bar or some fruit with sugar free whip cream (also maybe a glass of good red wine ;)).

Ciao.

Crockpot Chicken Tortilla Soup.

This recent snowy weather has put me in the mood for my favorite soup; Chicken Tortilla. Not only is the recipe delicious and pretty healthy but it also can be whipped up in the crockpot in just a few hours. The only work is shredding the chicken!

I was raised in a household that loved soup and my dad could throw together some of the best variations so it is always been a favorite meal of mine and additional bonus; great leftovers!

Soup Ingredients:

  • 2 Chicken Breast
  • 1 Can Diced Tomatoes
  • 1/2 Cup Fresh Diced Onions
  • 1/2 Cup Fresh Diced Peppers
  •  1 tsp Cumin Seasoning
  • 1 tsp Chilli Powder Seasoning
  • ~3 Cups of Broth (I go between Vegetable and Chicken broth – whichever I have on hand)

Topping Ingredients:

  • Greek Yogurt/Sour Cream
  • Salsa
  • Tortilla Chips
  • Shredded Mexican Cheese

Directions:

  • Place all Soup Ingredients in the crockpot and cook on high heat for 2 1/2 hours.
  • Remove Chicken and shred into pieces and place back into the pot.
  • Cook on low heat for another 3 hours.
  • Dish up into bowls, top with desired toppings, & enjoy!

Namaste.

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Typical Workday Meal Plan.

Hey loves!

I just got done filming this week’s episode of Wine Down Wednesday that will be posted later today. We’re covering some barre moves that really target the lower body and the booooootay.

I’ve also been dealing with a mild case of tendonitis on the top of my right foot that I believe might have set in from driving. Reminder: I didn’t have a car while living in San Francisco and depended on public transportation or walking. Now that I am in Colorado, I have my car back (hallelujah!) but I’m thinking the tendons that keep your right foot flexed while driving might be a bit strained. If anyone has dealt with tendonitis of the tendons that attach to the 4 smaller toes, I’d love to hear your insights into how to recover quickly (seriously, seriously).

Anyways, onto the real point of this post: I wanted to share a typical day of meals and snacks with you all. I’ve been giving a brief glimpse into this on my Instagram stories lately but thought I would go a little more in-depth with a series of posts.

I’m starting this first one out with a typical workday. I have an 8-5 desk at a Digital Advertising agency where I work as a Digital Strategist. I do my best to always pack my lunches and mid-morning and mid-afternoon snacks. I find if I don’t eat healthy snacks throughout the day, in between meals, I have a higher risk of binge eating at the end of the day.

Also, it’s important to note that everyone is totally different. You should eat when you are hungry! I do not recommend you following my meal plan exactly unless that works for your body. Make yourself and your tummy happy!

Ight, let’s go:

Morning

I’ll normally get up in the morning and chug water. Seriously. I work out quite a bit so I find I am the most dehydrated after a night’s rest.

I’ll probably get about 8 oz of water in within the first 10 minutes I am up. If I am feeling bloated, I will heat water in my electric kettle and mix in a few tbsp of Apple Cider Vinegar.

Then I’ll make some coffee. I always put a scoop of collagen into my coffee because within out, my nails and hair are pretty weak so it works miracles for me. (If you’re interested in collagen, I can recommend a few of my favorite brands.)  Lately, I’ve been testing out how I do with more protein in the morning to see if that keeps me fueler throughout the day and cuts down on sweet cravings. I’ve been lovvvving the KITU Super Protein Creamer. It is about 17 calories per tbsp with less than 1g of sugar. If I’m making sure I stay fuel for a while, I’ll use a Premier Protein (I prefer the caramel flavor) with ice in my coffee.

Mid-morning hits and I’ll either have a banana, a couple clementines, or a Luna Bar.

Lunch

I like super quick and easy meals for lunch that aren’t going to weigh me down for the afternoon. I have to eat light for lunch! Anything too heavy and I am worthless for the afternoon.

Lately, I’ve been heating mozzarella cheese on a tortilla and top it with a packet of tuna (in water). Super feeling, super delicious, and way lighter than a normal tuna melt.

Mid-afternoon comes around and I’ll enjoy one of my homemade protein bars (recipe to come soon) or an RX bar.

Dinner

My favorite meal of the day!!

This is very I really like to indulge because it is normally after my daily workout. I will try to get this meal in between 6:30-8PM in order to not eat too late.

If I am starving I will increase my carbs by having pasta but if I am pretty full from the day I will whip up a salad or a heavy veggie stirfry.

Dessert

Sometimes it just has to happen!

If I need a little something sweet, I will reach for a mini dark chocolate dove. If I am still really hungry, I’ll whip up my new obsession: Chocolate Protein Frosty Knock-off. So yummmmmmy!

This fake frosty contains one avocado or banana, a handful of ice, a scoop of cocoa powder, vanilla protein to your desire, and almond milk. I have tried with both an avocado and a banana and both ways are uber delicious.

What are you guy’s favorite workday meals? Let me know if you enjoyed this post and if I should continue to share more in this format 🙂

Namaste.

Chicken Teriyaki Stir Fry.

Anytime I get asked from friends about how they can start learning how to cook, I normally suggest for them to try out either simple pasta dishes or stir fry. They are the easiest meals you can throw together and, even better, you can really customize them to be with ingredients you truly like to eat. Also, neither of these dishes are normally that photogenic which means they have to taste delicious, right?

This dish is fairly healthy minus which teriyaki sauce you decide to use. Since I just moved to Colorado and I’m really feeling out my different grocery stores I just grab a new one that I thought looked like the best option. I do have personal favorite brands and flavors that I tend to go for though (like this one). I would love to learn how to make a good homemade version so if you have a good recipe, do share with your girl!

Ingredients

  • Chicken – I normally either get 2-3 chicken breast from the deli
  • Teriyaki sauce
  • 1 cup Brown Rice
  • Veggies (listed the one I prefer below but add or exchange for personal preference)
    • Mushrooms
    • Snap Peas
    • Bell peppers or sweet peppers
    • Onions
    • Broccoli
  • Soy Sauce (optional)
  • Butter (optional)

Directions

  1. Start by boiling chicken in a large pot on the stove.
  2. Begin to steam rice in about 2 1/2 cups of water in a smaller pot on med/high heat.
  3. Boil broccoli in a small pan until softens.
  4. Sauté veggies in a large frying pan on medium heat and in a little bit of olive oil. Depending on your veggies will determine when you add them into the frying pan. For those I listed above, I’ll start with peppers and snap peas to cook down first and then add in the onions and soften broccoli.
  5. For mushrooms, I normally boil them in a small pan on high heat. Once those are brought to a boil, I drain the water and then sauté them on medium heat in a little bit of soy sauce and a scoop of butter until that cooks away.
  6. Once your chicken is cooked white all the way through, shred it into pieces.
  7. Clear the frying pan of all the veggies once cooked. Add in shredded chicken and cook on low heat with teriyaki sauce.
  8. Once chicken and rice is complete, mix all ingredients together.
  9. Enjoy!

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Spicy Red Shrimp Tomato Zucchini Pasta.

Do you find yourself in a meal rut where you’ve been eating the same dish for four nights in a row? I’m totally guilty of this recently. I’ve been cutting back on my budget to save for a new life transition (news announcement coming soon!) and so I haven’t been investing as much in groceries or testing out new recipes due to the excess costs.

But I’ve grown tired of chicken parmesan and ventured out tonight to appease my adventurous food cravings. It was a long day at work and I knew I wouldn’t want anything too strenuous. I also wanted to make sure to pack in a ton of veggies after a weekend of splurges and ended up with a concoction of zucchini noodles and shrimp that I’ve shared below.

I obviously also enjoyed with a good glass of Jazz Cellar Syrah wine. If you test out the below recipe, I’d love to hear your thoughts, especially since this was thrown together on a whim and I ended up thoroughly enjoying it. This one is a keeper for me!

Ingredients

Disclaimer: I’ve purchased all my items from WholeFoods but all items should be able to be found at any large chain grocery store in one stop.

  • Shrimp – I’ll either buy mine from the seafood counter or have a bag of frozen on hand for nights like these.
  • Package of Zucchini Noodles
  • Tomato & Cream Sauce – I like to use the Capellino brand, which is a local product to San Francisco, has no trans fat, and is one of my favorite.
  • 2 cups Spinach
  • 1 clove Garlic
  • 1 cup cherry tomatoes
  • Crushed Red Pepper
  • Olive Oil

Directions

  1. If shrimp is frozen, let sit under running hot water until shrimp is throughly cooked. Do not let overcook or the shrimp will become rubbery.
  2. In a large frying pan, sauté zucchini noodles on high with a small amount of olive oil.
  3. In separate smaller frying pan, sauté spinach on high with a small amount of olive oil. When all leaves are covered with oil, add diced fresh garlic. Let leaves cook down.
  4. Add a dash of crushed red peppers and sliced cherry tomatoes into zucchini pan. Let cook on high until tomatoes cook down.
  5. Drain noodles of all excess water that comes from the noodles and tomatoes.
  6. Add spinach to large pan.
  7. Add tomato and cream sauce to large pan and let cook for 3-5 minutes.
  8. Add shrimp.

Enjoy, namaste.

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