Try this healthy take on a burrito bowl for dinner after a workout! The cilantro-lime marinade gives it a punch of flavor while still providing you with a perfect blend of complex carbs, protein and healthy fats. ♥
Makes 1 serving. (serving is very substantial though and perfect for a post workout meal!)
- 1/4 cup quinoa - (this should make close to 1/2 cup when cooked)
- 1/2 cup organic, no salt added, black beans
- 3 oz lean organic chicken
- 1 cup cabbage
- 1/2 avocado
- 1 chopped jalapeno
- 2 tbsp pico de gallo salsa
- 1-2 oz Greek Yogurt
- 1/4 cup chopped cilantro
- 1 tbsp olive oil
- 1/4 cup lime juice
- 3 chopped garlic cloves
1. Make cilantro-lime marinade by combining chopped cilantro, chopped garlic, lime juice and olive oil in bowl. Whisk together until evenly blended.
3. Cook and chop cilantro-lime marinated chicken.
4. Cook quinoa and black beans as per directions on packages.
5. While everything is cooking, make your ‘clean guacamole’ but mixing 1/2 chopped avocado, pico de gallo (or other fresh, no salt added salsa), Greek yogurt and jalapenos. Set to side as well.
7. In serving bowl, place your cabbage at the bottom then layer in the chopped chicken, quinoa, black beans and clean guacamole. Enjoy!
**For servings with fewer calories, feel free to use less quinoa or black beans. I like the extra protein and carbs in my servings as I typically eat after a workout – this meal can be totally adjustable though as it is so easy!
Total Calories: 520 calories
Total Carbs: 57g
Total Fat: 16g
Total Protein: 36g
Total Fiber: 14g
Total Sugar: 4g
Total Sodium: 250mg
I have always been about quick, easy and clean meals. I am always trying to mix different things and see what tastes delicious together while providing maximum nutritional benefits. My new favorite thing, is organic marinara sauce – it is such an easy way to add maximum flavor without tons of extra calories. The key with this though is to buy your sauce organic and low sodium – I look for ones that have approx.. 50 calories per 1/2 cup.
Anyways…here is a quick and easy recipe to try with your marinara sauce that is SO yummy!
Makes 2 servings.
- 1/2 cup uncooked quinoa (I like to use the Organic Tri Color quinoa; more flavor and color!)
- (4) large brussels sprouts
- (1) small-medium yellow squash
- (1) small-medium zucchini
- (2) cups organic baby spinach (if you use frozen, you only need about 1 1/4 cups)
- (2) cups organic kale (if you use frozen, you only need about 1 1/4 cups)
- 1 cup organic, low sodium marinara sauce
- Cook quinoa as per directions on packaging.
- In a seperate pan, saute veggies with a little water or light olive oil sprayer.
- Once veggies are cooked, add marinara sauce, mix and turn to low.
- Once quinoa is cooked, separate 1/2 cup into each bowl (the 1/2 cup dried quinoa will make about 1 cup cooked; so divide evenly for each serving)
- Add veggie/sauce mix to quinoa and enjoy!
Nutritional Information, per serving:
Total Calories: 450 calories
Total Carbs: 84.6g
Total Fat: 7g
Total Protein: 20.5g
Total Sugar: 15.25g
Total Sodium: 174.6mg
Total Fiber: 13g
I love starting off a big meal with a delicious salad! It is a great way to get something healthy in your stomach first, and start to fill you up on fibrous greens before you get to the not so healthy options. Try this satisfying salad to add a little color, and nutrition, to your plate before the big bird takes over. ♥ Enjoy!
Makes 4 servings.
- 4 beets, trimmed
- 3 carrots, peeled & cut into chunks
- 1/2 Tbsp lemon juice
- 2 Tbsp olive oil
- 1/2 Tsp organic honey
- 1/2 Tbsp chopped fresh chives
- Pinch of sea salt
- Pinch of pepper
- 4-8 cups mixed baby greens (I like it to include spinach & arugula!)
- 4 Tsp chopped walnuts
- Preheat the oven to 450°. Wrap the beets and carrots in foil and roast on a baking sheet until soft, about 45 minutes. When vegetables are cool, peel, slice, and dice the beets. Slice the carrots thin. If you have a julienne, you can easily slice both the beets and carrots into perfectly thin strips.
- In medium bowl, whisk lemon juice, olive oil, honey, chives, sea salt, and pepper.
- In large bowl, combine greens, carrots, beets. Top with chopped walnuts and toss with dressing.
Total Calories: 175 calories
Total Fat: 11.6g
Total Carbs: 17g
Total Protein: 2.9g
Total Fiber: 4.1g
I am obsessed with Quinoa. I wouldn’t say this obsession stems from the taste – although I think its yummy – but more so from the health benefits this whole grain brings. Quinoa is chocked full of protein and its gluten free; the perfect vegetarian option for adding protein to every meal because lets face it, not many women are okay with eating meat at every meal.
One of the things I love to eat for breakfast is Quinoa Oatmeal. Add a little sliced almonds to your bowl and you have the perfect combination of healthy fats, proteins and complex carbs. Now, this breakfast is higher in calories and carbs then you might choose to have every day – I like to eat this when I am going to have an intense workout, or when I am looking to get some energy and satisfy my appetite for a longer period of time. Here is my recipe:
Makes 1 serving
- (1) packet instant Oatmeal. (I like the Natures Path Flax Plus Instant Oatmeal)
- 1/4 cup pre cooked quinoa (I cook at huge batch at the beginning of the week and leave in the fridge)
- 1/2 oz sliced almonds
- 10 raspberries, blackberries or blueberries
- Cook the instant oatmeal as per instructions.
- Stir in the quinoa and heat longer, if needed
- Top with sliced almonds and berries
Total Carbs: 73.7
Total Protein: 18.8
Total Fiber: 11.4
I love quinoa. It is healthy, high in protein, easy to make and gluten free. So naturally, when I find a new recipe that consists of mixing quinoa with other healthy ingredients, I try it. This recipe is adapted from recipebridge.com – Enjoy!
Makes 2 Servings
- (1/2) cup red quinoa
- (1) cups water
- (1/2) cup black beans
- (1/2) cup frozen corn kennels
- (1/4) red pepper (sliced)
- (1) small jalapeno pepper (sliced)
- (1) green onion (sliced)
- (1/4) cup cilantro (chopped)
- (1/2) tablespoon olive oil
- (1) lime (juice)
- (1/2) chipotle in adobo sauce (chopped)
- (1/2) teaspoon cumin
- sea salt and pepper to taste
1. Simmer the quinoa in the water until the water is absorbed, about 20 minutes.
2. Mix the quinoa, black beans, corn, red pepper, jalapeno, green onion, and cilantro in a large bowl.
3. Mix the oil, lime juice, chipotle in adobo sauce, cumin, salt and pepper in a small bowl.
4. Toss the salad in the dressing
Nutritional Facts per serving (1/2 of recipe)
Total Calories: 284