Black Bean Burrito Bowl

When I was in college Chipotle and Qdoba were on our short list of places to go grab a quick dinner. A burrito with queso, pico, sour cream, guac, cilantro rice, chicken, and grilled veggies.... I was in heaven. However, I know that this wasn't the healthiest choice.

College was a long time ago, but my love for Mexican food has not gone away. I have just found a way to make my own, healthy version. Using fresh pico de gallo, grilled chicken, greek yogurt, and avocado this burrito bowl hits the spot and is EVEN better than the college take out that I craved weekly.

So if you love a good burrito bowl as much as me, let's dive in!

Black Bean Burrito Bowl, Serves 4

Ingredients

• 2 cups cooked brown rice, warm 
• 3 tbsp fresh cilantro, chopped
• 2 tbsp fresh lime juice 
• 3 cups romaine lettuce, chopped
• 1 cup black beans, rinsed, drained, and warm 
• 1 1/2 cup grilled chicken breast, cubed 
• 1/2 cup shredded mexican cheese 
• 1 cup fresh pico de gallo (we love Trader Joe's mild pico) 
• 1/2 medium avocado, diced 
• 1/4 cup plain greek yogurt (0%-2%)

Instructions

• Combine rice, cilantro, and lime juice in a medium bowl, mix well 
• Evenly divide lettuce between serving bowls (4) 
• Top lettuce with cilantro-lime rice, beans (1/4 cup), Cheese (2tbsp), Pico (1/4 cup), Avocado
• Top each bowl with 1 Tbsp of Greek Yogurt
• ENJOY!

Sometimes we like to crush up some plantain chips for a bit of a crunch on top, or some tortilla chips! We also like making four servings and getting at least 2 meals out of it. This is a great leftover meal to pack for a lunch or to save for dinner another day.

Easy Bell Pepper Nachos

As I've said before I can eat tacos, nachos, taquitos, burritos...... etc every single night of the week if I could. However, I know that those things aren't always the healthiest choices. If you're looking for a healthy nacho recipe, look no further. These are loaded with veggies, and you won't even miss the chips (and if you do, I have a hack for that at the end of the recipe). 

Bell Pepper Nachos

Ingredients

• Olive oil cooking spray
• 1 medium onion, chopped 
• 8 oz (½lb) lean, ground turkey 
• 1 ½ cup cauliflower rice
• ½ cup black beans
• 3 tsp taco seasoning blend 
• ¼ cup water
• 2 medium bell peppers (orange and yellow are our favorites), sliced into one-inch wide slices. 
• ½ cup salsa 
• ¼ cup cheddar
• 4 tbsp greek yogurt, divided (optional) 
• 2 tbsp cilantro, chopped & divided (optional)
  

Instructions

• Slice bell peppers into one-inch wide slices and arrange them on a plate. These will be your "chips".
• Heat large skillet over medium-high heat. Spray evenly with cooking spray. 
• Add ground turkey and onion and cook through, until meat is browned. 
• Add in cauliflower rice and black beans, stir to combine 
• Season with taco seasoning and stir until well seasoned. 
• Add taco seasoning blend and water. Mix well; cook, stirring frequently, until water evaporates.
• Make sure everything is heated through 
• Transfer meat, cauliflower rice, and beans to the top of your bell pepper "chips". 
• Divide salsa, cheddar, greek yogurt, and cilantro and top each nacho dish. 
• Enjoy!

We love this meal, it's a great and healthy alternative to super cheesy nachos. IF you can't live without the crunch of chips. Cut two six inch corn tortillas into triangles, spray with olive oil cooking spray, and bake in a 425°F oven for 7-10 minutes (flipping at 5 minutes in). These chips are a little more friendly than the ones you'll find in the store. 

Chicken and "Rice" Soup

With fall comes crisp weather and soup season! I LOVE making a huge batch of homemade soup. Soup is hearty and comforting and it warms your soul. In this recipe we swap brown rice or quinoa with organic cauli-rice. Extra veggies!!! And I promise, you won't even miss the rice. (But if you do, feel free to swap the cauli-rice out for 1c brown rice or quinoa.)

Chicken and "Rice" Soup 

Ingredients

• 1 Tbsp Extra Virgin Olive Oil
• 3 cloves garlic, minced
• 2 chicken breasts, cooked and shredded
• 3-4 large carrots, thinly sliced
• 3-4 stalks of celery, thinly sliced 
• 1 large onion, diced 
• 2 32oz cartons low-sodium, chicken broth 
• 1 bag frozen cauli-rice
• salt, pepper, and Italian seasoning to taste

Instructions

• Thinly slice carrots and celery
  
• Dice onion
• Heat a large pot and 1 Tbsp EVOO over medium-high heat 
• Add garlic and diced vegetables, cook until soft, stirring occasionally (about 5-10 minutes) 
• Season with salt (minimal), pepper, and Italian Seasoning
  
• Add chicken broth, cooked chicken breast, and cauli-rice, bring to a boil
• Reduce heat and simmer for 15 minutes
• Taste and add seasoning if desired 
• Dish and Serve
  
• Keep leftovers refrigerated for up to 5 days

This is our go-to recipe. It's as delicious to eat as simple as it is to make. Enjoy and stay warm!

Broccoli Coconut Curry with Rice

When it comes to dinner, Nate and I are creatures of habit. When we find something we like, we stick to it and use it in rotation for a few weeks until we need something new. We also like easy! We don't have a ton of time at night to hang out with Gabe before he's asleep so quick and easy dinners are go-tos at our house during the week.

This recipe was a fast favorite at our house. It's light and flavorful, and it fills you up without weighing you down.

Ingredients

• 3/4 cup canned coconut milk 
• 2 tsps curry powder
• 2 cups broccoli florets, chopped 
• 2 cup broccoli slaw (cut into small pieces to mimic rice) 
• 1 cup cooked rice (we like to use brown rice) 
• 2 tbsps raisins 
• 4 tbsps raw cashew pieces 
• sea salt to taste 

Directions

1. Heat up a large skillet over medium-high heat. Add in coconut milk 
   
2. Stir in curry powder and heat through for two minutes. 
3. Add the broccoli florets and raisins and cook until tender, about 4-6 minutes. 
   
4. Chop the broccoli slaw (quick tip: use kitchen scissors and cut!) into rice-sized pieces. In a microwave safe bowl combine the broccoli slaw "rice" with cooked brown rice. Heat through in the microwave. 
   
5. Top rice mixture with coconut curry mixture. Sprinkle each serving with 2 tbsps of cashews and add sea salt to taste. 
   

Tah Dah! Not only is this quick and easy, it also has a hearty serving of vegetables which will keep you feeling full until bedtime. This recipe makes two servings. We love doubling the batch and taking some to school for lunch the next day.

Enjoy!

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