Lime Chicken

 

Lime Chicken Tacos Recipe

• 12 Servings
• Prep: 10 min. Cook: 5-1/2 hours

10 330 340

Ingredients

• 1-1/2 pounds boneless skinless chicken breasts
• 3 tablespoons lime juice
• 1 tablespoon chili powder
• 1 cup frozen corn
• 1 cup chunky salsa
• 12 flour tortillas (6 inches), warmed
• Sour cream, shredded cheddar cheese and shredded lettuce, optional

Directions

• Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
• Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Stir in corn and salsa.
• Cover and cook on low for 30 minutes or until heated through. Serve in whole wheat tortillas with sour cream, cheese and lettuce if desired. Yield: 12 tacos.

Apple Chicken with Rice and Beans

Makes 4 servings

Ingredients:

# 1 cup long-grain brown rice
# 1 tbsp olive oil
# 3 cups low-sodium chicken broth
# 16 oz chicken breast (4 chicken breasts)
# 1 tbsp oat flour (or similar for thickening)
# 1 tbsp Smart Balance 50/50 Butter Blend
# 3 stalk fresh sliced green onions
# 1/2 cup organic apple cider
# 1 lb cut fresh green beans

Yummy Fall Dinner

Directions:

In a large saucepan, heat 1/2 tablespoon oil over medium heat. Add the rice and toast until light brown, about 4 minutes. Stir in 2 cups broth and bring to a boil and sliced green onions, then lower the heat to medium-low, cover and cook for 15-20 minutes or until tender.

While the rice cooks, in a large skillet, heat the remaining 1/2 tablespoon oil over medium-high heat. Season the chicken lightly with salt and pepper, add to the skillet and cook until the juices run clear, 5 to 6 minutes on each side. Transfer to a plate and cover with foil to keep warm.

Melt 1 tablespoon butter in the skillet, then whisk in the flour and cook for 1 minute. Whisk in the apple cider and 1 cup chicken broth and cook until slightly thickened; season with salt and pepper if desired. Remove from the heat.

Steam green beans.

Serve chicken and brown rice with gravy and beans.

Nutrition:

* Calories 389
* Calories from Fat 77.8
* Total Fat 8.64g 13%
* Saturated Fat 1.31g
* Cholesterol 70mg
* Sodium 984.98mg
* Total Carbohydrate 46.41g
* Dietary Fiber 2.56g
* Sugars 4.03g
* Protein 33.05g

Sweet Potato Black Bean Chili

- 2 medium sweet potatoes, peeled and diced

-1 small sweet onion, small diced

-1 red bell pepper, seeded and diced

-1 can organic black beans, rinsed and drained

-1 14 oz can organic fire roasted diced tomatoes, drained

-1.5 C organic veggie broth

-3 garlic cloves, minced

-1 T chili powder

-1 t cumin

-1 t paprika

-pinch cayenne

-1/2 t sea salt

-1 lime (for splash of juice at the end)

Combine all ingredients into a slow cooker (except the lime), sprayed with nonstick spray.

Cook on low for 6-8 hours.

If you’d like to add meat, bake an organic chicken breast seasoned with sea salt, pepper, and chili powder, dice and put into the bowl.

Add chili and FEAST 

Crock Pot Chicken Taco Chili

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies (used a 28 oz can of diced tomatoes)
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro.

Breakfast Cookie!?!

In a small bowl, add 1/3 cup oats, 1 tbs nut butter of choice (I used raw almond) and 1/2 scoop protein powder(tonight was chocolate Designer Whey)

Stir to combine and use the spoon to break up the nut butter until you have a nice crumbly mixture:

Add 1/8 cup milk of your choice (For me, unsweetened vanilla almond milk) and mix until fully moistened

Now the fun part- pick the mix-ins! You can get creative with this one– I’ve tried banana, raisins, pumpkin, chocolate chips, ground espresso beans… add anything you like!

Tonight, I decided on 1/2 mashed banana that was looking a little ripe

Stir in your mix-ins of choice and season (I used a little Stevia and cinnamon)

Plop the mixture onto an appetizer-sized plate and with the back of your spoon, flatten it into a round shape with equal thickness throughout

Put the cookie in the fridge overnight. It will harden slightly from the nut butter and the oats will soften from the milk.

Next morning, grab a spoon and enjoy 

Protein Pancakes

....more like crepes....


1/2 cup oats
1/2 cup Fat Free Cottage Cheese
4-5 egg whites
1 scoop protein powder (vanilla)

Blend until batter consistency. Then pour into a frying pan like normal pancakes.

Thats the basics. You can add your own items for flavoring... for example

mix in 1/2 cup blueberries after blending. (Blueberry pancakes)

Or try adding a half a bannana before blending for bananna flavored pancakes.

These are really easy to make up ahead of time too so you can have a nice protein heavy breakfast without alot of morning prep. (They are alright for snacks too) 

Strawberry Asparagus Salad

The recipe is simple.

STRAWBERRY SPINACH SALAD
1 head romaine lettuce--chopped
1/2 bag of baby spinach leaves--stems removed
1 bundle of asparagus--steamed and chilled
1 pint of strawberries--sliced
1/3 cup sliced almonds--sugar toasted

SIMPLE DRESSING:
1/4 cup rice vinegar (in a bind, substitute apple cider vinegar)
2 Tbl Canola or Olive Oil
1/4 cup sugar ***Since there is sugar is the dressing, use it sparingly. - or just use a little bit of Stevia - a natural sweetner!
1/2 tsp salt
1/2 tsp pepper
Start by blanching the asparagus. Blanching is a simple method of steaming veggies for only a few minutes so they still have a bit of crunch to them.

Wash the spears and break or cut off the ends. Place them in a double-steaming pan, or a pot of boiling water and let them cook for only a few minutes. You just want to take the raw-edge off of them. While they're still a brilliant green shade, remove them from the pot and dunk them in a bowl of ice water. This stops the cooking process.

Cut the spears into bite sized pieces, season them with salt and pepper, and let them chill in the fridge.
Next: Toasted almonds.
These are something I always have, so I can toss them into a salad at moment's notice. If you're a salad eater too, make a big batch at once and save some for later.

Next prepare the base of the salad. I like to use romaine lettuce for the crunch and baby spinach for the rich green color (and vitamins). Wash and chop one head of lettuce:
Add as much baby spinach as you like. I prefer removing the stems.
Then bring out the star of the show.....strawberries.

Wash and slice a small basket of berries (or more if you love them) and throw them into the bowl with the rest of the goods.
Prepare your dressing using the recipe above. If you have a cool salad dressing bottle, perfect! If not, here's my mom's make-shift method......pour everything in an old glass bottle, place a plastic baggie over the top--to keep anything from spilling out--screw on the lid and shake!
Works great every time.
When you're ready to eat, combine everything in the bowl. Place the almonds in very last so they stay crunchy and pour the dressing over the top. Toss it all together. 
Viola!

Peach Oatmeal Breakfast

Healthy Peach Muesli (Vegan)

This recipe makes 1 bowl of fruity muesli! It calls for natural cinnamon apple sauce but you could always use regular apple sauce and add a sprinkle of ground cinnamon. Also remember that you have to use old fashioned rolled oats, instant oats won’t absorb the liquid.

Ingredients:

• 1/3 cup old fashioned rolled oats
• 2/3 cup unsweetened vanilla almond milk or other non-dairy milk
• 1 fresh peach, chopped (reserve a few pieces for garnish)
• 1- 2 Tablespoons natural cinnamon apple sauce
• 1 Tablespoon almonds, chopped or sliced
• 1/2 Tablespoon chia seeds or ground flax seeds (optional)

Preparation:

Combine all ingredients in a bowl and mix well. Cover the bowl and let it sit in the fridge overnight, or at least a few hours. Take out of the fridge in the morning, stir, top with garnishing peach pieces and enjoy!

**In order to up your protein intake add a scoop of all natural protein powder.

Oatmeal Protein Pancake

One of my favorites!!!



 Ingredients:
-4 Eggs Whites

-1/2 Cup Old Fashioned Oatmeal Dry

-1/2 Banana Sliced

Directions:

Put all ingredients in a bowl and mix together. Spray frying pan with cooking spray and cook mixture as you do regular pancakes. Serve with a sprinkle of cinnamon, or agave nectar. Variation: 
Substitute other fruits in the mixture, such as sliced strawberries, or have none at all.

The Perfect Veggie Burger

I don't like to use the condiments so usually I try a spicy hummus.

Yield: 8 burgers

Ingredients:

·         1/2 cup onion, diced

·         1 large garlic clove, minced

·         Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl

·         1 cup oats, processed into flour* (other flours might work)

·         1.5 cups bread crumbs (I processed 3 pieces of Ezekiel bread until fine crumb)*

·         1 cup grated carrots

·         1 cup cooked black beans, rinsed and roughly pureed or mashed

·         Heaping 1/4 cup finely chopped parsley (or fresh herb of choice)

·         1/3 cup almonds, chopped (toasted if preferred)

·         1/2 cup sunflower seeds, (toasted if preferred)

·         1 tbsp. Extra Virgin Olive Oil

·         1 tbsp Tamari (soy sauce)

·         1.5 tsp chili powder

·         1 tsp. cumin

·         1 tsp. oregano

·         Kosher salt and black pepper, to taste (I used about 1/2 tsp kosher salt)

Directions:
1. Preheat oven to 350F (if baking). In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.

2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.

3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.

4. Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side. Our preferred method of cooking was frying in the skillet!!

Dried strawberries Recipe

One of my favorite snacks!!





*   Halve or quarter your strawberries
*   Dry in oven for 3 hours at 210*F

Seriously the best website ever

World's healthiest foods
Gotta love this site!  You wanna lose weight!?  Make every meal off this site and you are set!


ps. I lost 1.5 lbs on vacation - that makes me happy :)

Fresh Veggie Lunch Bowl

One of the great things about most raw eating is that it's easy in execution, and relatively simple.  This lunch bowl is made up of sugar snap peas, baby carrots, bell peppers, cherry tomatoes (I leave these out), and baby broccoli, tossed in fresh squeezed lemon juice. 

Try it!

Tastes better than mayo AND is so much better for you!

If you don't look like hell after your workout, you did it wrong.

I'm also going to add to this, that is you can still lift your arms above your head after your workout, you still did it wrong.


This last week I did lots of 30 day shred and believe me I am sore!  It feels awesome!  Also, I've decided I don't totally love "splurge" days.  I take them so that I don't binge when my body wants to, but I still don't feel so hot afterwards.





I'm going to have to try these for dinner.  Mm!  


Turkey Taco Lettuce Wraps

• 1.3 lbs 99% lean ground turkey
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 small onion, minced
• 2 tbsp bell pepper, minced
• 3/4 cup water
• 4 oz can tomato sauce
• 8 large lettuce leaves from Iceberg lettuce

Brown turkey in a large skillet. When no longer pink add dry seasoning and mix well.Add onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.

Wash and dry the lettuce. Place meat in the center of leaf and top with tomatoes, cheese and salsa or whatever you prefer.


Servings: 4 • Serving Size: 2 taco wraps Calories: 134.1 • Fat: 1.7 g • Carb: 9.7 g • Fiber: 2.4 g • Protein: 21.3 g • Sugar: 4.3

Fiesta Lime Rice

Fiesta Lime Rice
Servings: 4 • Serving Size: 1 cup • 
Calories: 152.8 • Fat: 0.8 g • Protein: 5.7 g • Carb: 33.7 g • Fiber: 4 g • Sugar: 1.7

• 1 1/2 cups cooked brown rice
• 3/4 cup canned black beans, rinsed and heated
• 3/4 cup cooked corn (I used Trader Joe's Fire Roasted frozen Corn), heated
• 1 large tomato, diced
• 1 large scallion, diced fine
• 2-4 tbsp chopped cilantro (to your liking)
• 1 tbsp fresh squeezed lime juice

In a large bowl, combine hot rice, heated corn, heated beans, tomato, scallion, cilantro, lime juice and a little salt if needed. Toss and serve.