I’m a huge fan of cooking one main meal, then reusing it multiple ways later in the week. We all have a million things to do, so why spend extra time in the kitchen if we don’t have to?! This fajita-seasoned chicken can be used SOOOO many different ways.
And you don’t need any expensive/processed packets of seasoning mix loaded with sugar, it’s super simple to make this marinade at home!!! #eatrealfood #feelrealgood
Recently I grilled a triple batch up on a sunny Sunday after church, and we used it to make 4 MEALS that week!
1. CHICKEN FAJITAS – with Gluten Free brown rice tortillas and salsa
2. CHICKEN SALADS – leftover meat & veggies, served on salad, w/chips and salsa
3. CHICKEN BURRITO BOWLS – leftover meat & veggies, served over brown rice w/salsa
4. CHICKEN DINNER – leftover meat & veggies,with grilled pineapple & quinoa
All four meals were a hit with my toddler and hubby, AND they were super easy and healthy too!! #winwin These are exactly the type of meal plans I love sharing in my online nutrition group, so I wanted to post it here for you guys as well 🙂
Does your family love Fajitas too??
CLEAN EATING FAJITAS W/SEASONING
Serves: Approx. 6
21 Day Fix Container Equivalent: 1/6 of recipe = 1 red, 1 green, 1 teaspoon
¼ cup olive oil
2 Tbsp chili powder
2 Tbsp lime juice
2 Tbsp honey
2 Tbsp garlic powder
2 tsp cumin
½ tsp paprika
½ tsp black pepper
½ tsp sea salt
2 lbs boneless, skinless chicken breasts (or sub steak)
3 sweet onions, sliced
3 green peppers, sliced
2 tsp olive oil
- Whisk spices into 1/4 cup olive oil.
- Pour mixture over chicken and refrigerate several hours or overnight.
- Place sliced peppers and onions in foil, toss with 2 tsp oil and a dash of salt/pepper.
- Grill chicken and veggies for approximately 15-20 minutes. Or bake chicken in oven-safe dish sprayed with a bit of olive oil for 20-25 minutes at 400 degrees. Veggies will only take about 15-20 mins to bake
- Cut chicken strips, serve with veggies, tortillas, lettuce and salsa.
I am a HUGE fan of easy, healthy meals, especially when it involves a Crock Pot and little else 😉
But really there’s no point in planning a healthier meal if it isn’t TASTY too right?! So all the recipes I share here on my blog, and in my online nutrition group, need to fit that bill!
TIP: There’s an awesome All Natural Pulled Pork Loin I pick up at Walmart from Smithfield Naturals that is Hormone/Antibiotic/Preservative free. Usually I’ll get two and double this recipe so I can freeze extra protein for a busy night!
This recipe is gluten free and dairy free so it’s autoimmune/thyroid friendlier too! If you’re dealing with thyroid problems or other health issues, have you found a good eating plan to help you make progress in your health goals? Share below in the comments what is (or isn’t!) working for you!!
5 INGREDIENT HAWAIIAN PULLED PORK
21 Day Fix Container Equivalent: ¾ cup = 1 red protein
2 lbs pork loin or roast
1 can crushed pineapple
1 small onion
¼ cup coconut aminos (or low sodium soy sauce)
½ tsp sea salt
Lightly coat crock pot with olive oil to prevent sticking.
Chop the onion in large chunks and place in the bottom of crock pot.
Lay pork on top of the onion.
Add crushed pineapple, coconut aminos and sea salt, and stir to combine.
Cook on low 6-7 hours.
Shred with two forks then EAT!
I used to eat Granola Bars DAILY…for breakfast, for a snack, as a dessert! They are so QUICK AND EASY! And healthy right??
But after I realized the pre-packaged options weren’t exactly the healthiest thing (full of sugars and not much protein/fiber/nutrients) I reluctantly wrote them off.
And then a few months ago, I found this recipe!! It has lots of good protein from a surprise ingredient (quinoa), but the taste and texture is the bomb! My son loves them too. I changed up a few things from the original recipe (source is listed below) and they are a new staple in my house. You can totally customize them by adding more of one thing and leaving out another (nuts, coconut, etc.)
CHEWY QUINOA GRANOLA BARS
Yield: 15 servings
21 Day Fix Container Equivalent: 1 bar = 1/4 Yellow, 1 orange, 3 tsp
1 cup cooked quinoa (for crunchy bars, use uncooked quinoa)
1 cup oats
1/2 cup unsweetened coconut
1 cup chopped nuts
1/4 tsp salt
1/2 cup nut butter
1/2 cup honey (local is best)
1 Tbsp coconut oil
- Preheat oven to 350 degrees.
- Spread oats and quinoa on a cookie sheet and toast in preheated oven for 8 minute, stirring once halfway through.
- Place oats/quinoa in a large bowl with unsweetened coconut.
- Grease the same baking sheet you just used.
- In a medium saucepan, combine salt, peanut butter, honey, & coconut oil.
- Bring to a boil over medium heat and immediately remove from heat. (I’ve also used the microwave with good results)
- Pour over oats mixture and combine until dry ingredients are evenly coated.
- Press mixture down into HALF of the baking sheet. Bake for 20 minutes.
- Let cool for up to 2 hours and then cut and serve. (Oven times may vary. Watch your bars carefully to not burn them!)
Adapted from: Instagram.com/ditchthescale
Growing up in a small town, we didn’t get super adventurous with our food…Old El Paso taco seasoning and Taco Bell Crunch Wrap Supremes were about the extent of my exposure to Mexican food (super healthy too, right?!).
But after being stationed in New Mexico when my hubby was in the military, I developed an OBSESSION for real, authentic Mexican food…and I’ve found lots of way to make it fit into my cleaner eating plan too!
The cilantro in this dish is also one of the most DETOXIFYING herbs around, besides just plain tasting amazing! This salsa is YUMMY on chicken, tacos, salads, quesadillas, or just plain chips!
What’s your favorite MEXICAN FOOD? Comment below, maybe I have a *healthied* recipe I can hook you up with!
CORN & BLACK BEAN SALSA
Yield: About 4 cups
21 Day Fix Container Equivalent: 1 cup = 1/2 green, 1/2 yellow
1 15 oz. can of black beans
2 10 oz. cans of diced tomatoes & green chilis
1 large onion, diced
24 jarred jalapeño slices, diced
1/2 bag of frozen corn, thawed
1 bunch of cilantro, chopped
1 Tbsp lime juice
1. Mix everything together. This gets better as it sits, so usually I make it a day in advance. Refrigerate up to 1 week.
Growing up making waffles was a BIG event! We all got together with our extended family and had *waffle night*…but we used the processed mix from a box, so that didn’t really fit well once I started trying to eat healthier.
I saw my waffle iron in the back of my cupboard and REALLY wanted to be able to carry on this tradition with my son (even if we eat Gluten Free!). And you know I love easy recipes that require little clean up, so being able to grind the oats, mix the batter and pour all from the blender pitcher is perfect.
Now these are on the menu for dinner at least twice a month…then I freeze the leftovers for easy breakfasts! I pair this with eggs or preservative-free turkey bacon or chicken breakfast sausage and some fruit or cinnamon apples!
Is breakfast for dinner acceptable in your home too?? It’s totally a family favorite around here!
BLENDER OAT WAFFLES
Yield: 6 servings (1 serving = half a round 7” waffle, or 1 small square waffle)
21 Day Fix Container Equivalent: 1 yellow carb, 1 teaspoon fat
1-1/2 cups oat flour (just blend up oats into flour!)
2 teaspoons baking powder
1/2 teaspoon salt
Pinch of cinnamon, optional
3/4 cup *room temperature* milk of choice (light coconut milk, nut milk, cow’s milk)
1/8 cup coconut oil or butter, melted
2 large eggs
2 tablespoons maple syrup
1 teaspoon vanilla extract
- Blend 1.5 cups of oats in a blender or food processor until finely ground into a flour.
- Add baking powder, salt and cinnamon and quickly blend/pulse to incorporate.
- In another bowl, whisk together the wet ingredients: milk, melted coconut oil or butter, eggs, maple syrup and vanilla extract. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
- Pour the wet ingredients into the dry ingredients. Blend/pulse quickly until just combined.
- Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
- After 10 minutes, give the batter a swirl with a spoon then pour onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.
- Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other, or they’ll lose crispness.
- You can keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve!
Adapted From: cookieandkate.com
I used to think I didn’t like Stuffed Pepper Soup….what was I thinking?!?! This seriously tastes like Spaghetti Sauce but it’s a full complete meal. It’s a great way to get a ton of extra veggies without realizing it, and you can use quinoa OR brown rice!
I’m weird, I will eat soup ANY time of year! Anyone else like that? PS this recipe makes a TON, so freeze extra for a busy day!
STUFFED PEPPER SOUP
Total Time: 1 hour 30 minutes Serves: 10, about 2 cups each
21 Day Fix Container Equivalent: 1 red, 1 green, 1/2 yellow
2 lbs lean ground beef or turkey
3 bell peppers, chopped
1-2 cloves of garlic, minced
1 medium onion, chopped
1 29 oz. can tomato sauce
1 29 oz. can diced tomatoes
2 cups beef broth OR 2 cubes beef bouillon with 2 cups water
2 Tbsp honey
1 tsp sea salt
1 tsp black pepper
3 Tbsp Italian seasoning
1 Tbsp Worcestershire sauce
2 cups cooked brown rice or quinoa
- In a Dutch oven, brown beef over medium high heat. Drain off any fat.
- Add peppers, onion and garlic to the browned meat and sauté for 3 minutes.
- Stir in the tomato sauce, diced tomatoes with juice, beef broth or bouillon/water, honey, salt, pepper and Worcestershire sauce.
- Reduce heat to low, cover and simmer for 30-45 minutes.
- Stir in rice and Italian seasoning,
- Gets better as it sits, freezes really well!
Adapted from http://www.allrecipes.com
I LOVE the convenience of the little fruit & veggie pouches they make for kids these days! You can’t beat the portability of throwing one in your purse/diaper bag, OR the ability to get some extra veggies in their diet : )
But even on sale, they are EXPENSIVE! And if you check out the nutrition label they typically have NO nutritional value (fiber, protein, vitamins, minerals, etc.) So you’re paying a pretty penny for nothing!
I found these cool reusable pouches online that let you make them at home for much cheaper, with a WAY healthier outcome!
-Hidden ziplock-style opening at the bottom for refilling
-Freezer safe (so you can pop them out and defrost as needed)
This is my favorite recipe, it requires NO COOKING!
1 24oz jar unsweetened applesauce
1 cup chopped raw butternut squash or sweet potato
1 cup spinach
1 tsp cinnamon
Add the ingredients (in order) into a high speed blender; blend until pureed, then fill the pouches and store them in the freezer if you don’t go through them all within a few days.
What’s your child’s favorite pouch type/flavor??