Copycat Chipotle Burrito Bowls

Here is the second post I have for ya’ll today, lucky you!! In honor of TACO TUESDAY I bring to you these deliciously filling burrito bowls that are copycat’s of the exact order I get at Chipotle. I’ll let you in on a little secret…go to Chipotle and order this: salad bowl, no dressing, with black beans, half a scoop of brown rice (sometimes I leave this off), fajita vegetables, chicken, mild salsa, and hot salsa. If I leave off the rice I sometimes add on the yummy corn salsa to change things up. My favorite “fast food” restaurant ever! You’re welcome.

taco bowls4Ok, not that I got you hungry…you will want to try out this rendition of my go-to bowl. It is super filling and very, VERY tasty! I made this for lunch three times last week because I loved it so much. Plus, it is super quick to throw together for lunches once you make the taco filling which you just throw over some veggies.

You can make this with ground turkey a la my ground turkey taco bowls recipe or as I did here with chicken which most closely resembles Chipotle’s bowls.

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Copycat Chipotle Chicken Burrito Bowl

Servings: 4

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Ingredients:

  • 4 chicken breasts, diced
  • 3 garlic cloves, minced
  • 1 medium onion, sliced
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 head of crisp romaine lettuce, washed and chopped
  • 1 1/2 Tbsp. extra virgin olive oil
  • 1 Tbsp. garlic powder
  • 1/4 tsp. salt
  • 1/2 tsp. pepper
  • 1 Tbsp. paprika
  • 1/2 Tbsp. cumin
  • 1 Tbsp. Worchestershire sauce
  • 1 can no-salt added black beans
  • 1 can no-salt added corn
  • 1 cup diced grape tomatoes
  • 1/4 cup (or more) hot salsa, optional, for topping
  • 1 oz. cheddar cheese, optional, for topping

Directions:

  1. Marinate chicken breasts in Worchestershire sauce with the salt, pepper, paprika, cumin and garlic powder for at least 15 minutes.
  2. In medium saucepan over medium high heat, add chicken, garlic, and olive oil, stirring frequently. Cook through until there is no more pink when cut into.
  3. Once chicken is cooked, add in black beans and corn and cook until warmed through, approximately 5-10 minutes.
  4. In same saucepan used above, saute peppers and onion in additional 1/2 Tbsp. olive oil, stirring frequently, until translucent and cooked through. Remove from heat and set aside when done.
  5. Assemble in bowl starting with lettuce on bottom, then black beans, corn, and chicken mixture, top with peppers, onions, tomatoes and hot salsa as desired. You could also add low-fat sour cream, guacamole, or 1oz. of cheese. Enjoy!!

Nutritional Information, per 1 serving (without cheese): 332 calories, 9.3g fat, 37.7g carbs, 30.7g protein, 10.7g fiber, 9.3g sugar


Spiralized Zucchini Noodles

Happy Tuesday!! I have two posts for you to feast on today. One is due to the fact that my wonderful aunt just gifted me a spiralizer (!!). I was so excited to use this little gadget! It is very small and only has two options, one for thin cut slices and one for thicker slices. Perfect for me since I am attempting to go low-carb, with the exception of Ezekiel bread. So excited, in fact, that I went a little overboard at Whole Foods when I saw they had zucchini on sale and bought 10 of them!

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I had some leftover pasta sauce to use up and threw that on top for a quick, healthy dinner! It was super easy to use and very quick. My husband and I both commented that it was MUCH faster than cooking a spaghetti squash and we loved the texture of these noodles much more. It tasted more close to a traditional spaghetti noodle than spaghetti squash does. These were also easier to time when it was fully cooked since you are actively sauteing them instead of baking.

Definitely give these a shot if you are looking to trim your waistline or just a simple way to cut carbs and add veggies to your dinner!


 

Zucchini Noodles zucchini noodles1

Servings: 2

Ingredients:

  • 4 medium zucchinis
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. garlic powder (or 2 cloves garlic, sauteed)

Directions:

 

  1. Wash zucchini. Cut into thin noodle-like strips using a mandolin or spiralizer.
  2. Once cut, press onto paper towel to remove excess moisture from “noodles”.
  3. Add olive oil to large saucepan over medium heat, add zucchini slices, garlic powder, and salt and pepper to taste. Saute for ~10 minutes or until tender and cooked to your liking.
  4. Toss with pasta sauce or toppings of choice and enjoy!

 

Whole Wheat Pancakes

I made the fluffiest, most amazing pancakes this weekend and can’t wait to share with you all! I can’t think of a better way to start a lazy Sunday morning than with a stack of delicious, warm pancakes topped with fruit and pure maple syrup (stay away from the highly processed brands and go for all natural 100% pure syrup!). Try it this weekend…it really sets the tone of the rest of the day.

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wholewheatpancakes 4I found a great recipe online for whole wheat pancakes that sounded too tempting to pass up.I got about halfway through the recipe when I realized I was out of skim milk. Oh no!! So, I substituted water at a 1:1 ratio for the milk in the recipe. I was skeptical how they would turn out with the water but they were PERFECT!

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They turned out very light and fluffy as normal pancakes typically are but are chock full of good-for-you ingredients and tons of fiber to keep you full long past lunch time!

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Whole Wheat Pancakes:

Serves: 5 pancakes

Ingredients: 

  • 1/3 cup whole wheat flour
  • 2 egg whites
  • 3 tsp. baking powder
  • 2/3 cup white whole wheat flour (I used Baker Joe’s)
  • 1 Tbsp. light brown sugar, lightly packed
  • 1/2 cup water (skim milk may be substituted)
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • Dash of salt
  • 2 Tbsp. coconut oil, for pan

Directions:

  1. In non-stick skillet over medium heat, add a tiny amount of coconut oil just to coat bottom of pan.
  2. Pour batter into pan about 2 Tbsp. full at a time. Cook approximately 2-3 minutes.
  3. Flip pancakes once bubbles appear in top of batter and you can slide a spatula under the bottom of the pancake without it sticking, allowing to cook an additional 2-3 minutes on second side.
  4. Remove from heat and set aside. Continue through steps 2-3 until all batter is used up. Serve warm with pure maple syrup and fresh berries!

Nutritional Information per 1 serving: 102 calories, 0g fat, 20g carbs, 4.7g protein, 2.5g sugar, 3.1g fiber

Hearty Sweet Potato & Quinoa Stew

April showers bring May flowers! That is certainly true here in Virginia at this time of year. I love me a good thunderstorm! Especially when I’m all cozy and warm inside my house. This is the third straight day in a row of rainy weather and I’m starting to feel as if I live in Seattle or England.

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On cold, rainy days it is best, in my opinion, to eat heart-warming meals like soup or stew. I got the idea to make this stew simply from what I was craving yesterday. I have been dieting this week to better fit into a bridesmaids dress I have to wear in early May and wanted a low-calorie and low-fat dinner that would still fill me up.

sweet potato stew

That’s where this stew comes in! It has so many nutrient rich vegetables packed into it. Sort of like a detox veggie soup you see all over the nutrition blogs promising to help you lose 10 pounds in 5 days…only it actually tastes delicious and is very filling! Like I said, it is packed with nutrients as well as lots of fiber. Oh and trust me, you won’t miss all the added sodium typically in canned goods by opting for the no-salt added versions used in this recipe!

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This could absolutely be made into a crock-pot meal by adding all un-cooked ingredients into the crock pot and setting on low for about 4-6 hours. This will freeze well also and is great for big families!

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Let me know how you like it in the comments below!! This was one of my first recipes completely made up by myself so I’m a tad proud of how it turned out!!

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Hearty Sweet Potato & Quinoa Stew

Serves: 8

Ingredients:

  • 2 medium sweet potatoes, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (32oz) container of low-sodium vegetable broth (I used 365, Whole Foods brand, here)
  • 1/2 cup water
  • 1 can no-salt added corn
  • 1 can diced tomatoes
  • 3 stalks celery, diced
  • 2 large carrots, diced
  • 1 Tbsp. paprika
  • 1 tsp. garlic powder
  • 1/4 – 1/2 tsp. salt, depending on taste
  • 1 1/2 tsp. fresh cracked black pepper
  • 1/2 tsp. cumin
  • 1 Tbsp. red pepper flakes, optional
  • 1/2 tsp. chili powder
  • 2 bay leaves

Directions:

  1. In dutch oven or large skillet, saute onion and garlic over medium heat until translucent.
  2. Pour in vegetable broth and stir to de-glaze the pan. Add in the remaining ingredients and reduce heat to low and let simmer, stirring occasionally, for a minimum of 1 1/2 to 2 hours.
  3. Serve warm with side of crusty whole wheat bread or topped with low-fat cheese and enjoy!

NUTRITION FACTS per 1 serving: 140 calories, 1g fat, 28.9g carbs, 3.7g protein, 5.9g fiber, 11.4g sugar, 365mg sodium

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Apple-Pear Crisp

Today I bring you a mouthwatering dessert recipe for the warmer days we have upon us! This one is seriously delicious, served hot or cold! I had a big bag of pears with nothing in mind to use them for when, whilst scrolling through google, I found a great recipe for a healthier pear-apple crisp on Popsugar’s website. Very glad I did because it is possibly one of the best desserts I have made, ever!

pear-apple crisp3

It is extremely simple to throw together and bake in a jiffy so this would be great for a party or cookout in the summer months with a scoop of ice cream or fro-yo! It doesn’t leave you feeling super full after eating like most other cakes and pies either because it mostly consists of fruit with only a small layer of topping. Yum!

 

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I made this and brought it into work so I didn’t devour the entire crisp in one day and completely ruin my diet. My co-workers didn’t seem to mind though! One even commented that this was a “triumph” in my recipe testing!! Definitely be sure not to skip over this one and give it a try!

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Pear-Apple Crisp

Servings: 8 slices

Ingredients:

Filling:

  • 4 ripe pears, sliced
  • 2 medium apples, sliced
  • 1/2 cup water
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 Tbsp. turbinado raw sugar (or other sugar substitute)

Topping:

  • 3 Tbsp. unsalted butter
  • 1 cup quick oats
  • 3/4 cup turbinado raw sugar (or other sugar substitute)
  • 1/3 cup white whole wheat flour
  • 1 tsp. cinnamon
  • 1/4 tsp. salt

pear apple crisp

Directions:

 

  1. Pre-heat oven to 375°F.
  2. Place fruit into 9×13 baking dish and pour 1/2 cup water, 1 Tbsp. sugar, cinnamon and nutmeg onto the fruit.
  3. In food processor or separate bowl, combine dry ingredients for topping, pouring the 3 Tbsp. butter in slowly until combined and mixture begins to turn crumbly. pear apple crisp1
  4. Spread the crumb mixture evenly over top of the fruit.
  5. Bake for 50-60 minutes, or until the top is lightly brown and fruit is bubbly.
  6. Serve warm or cold with vanilla frozen yogurt or ice cream, or enjoy all by itself!

 

 

 

 

NUTRITION FACTS (1 serving): 248 calories, 5.4g fat, 49g carbs, 3.2g protein, 28.6g sugar, and 5.7g fiber.