Category Archives: Recipes

Quinoa Salad

As promised in my last post…here is the Quinoa Salad recipe that I LOVED from the Ultimate Reset. I’ve played around with the recipe to make it serve more (the original serves 1), and I’ve added feta. It is just as delicious without the feta, I just happen to love cheese!

Quinoa Salad

Let me know if you try this! It’s perfect to bring to a summer BBQ!

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Cheesy Chicken Enchiladas

I discovered this recipe when I was pregnant and obsessively searching Pinterest for make-ahead meals to stick in the freezer and eat after the baby was born.  I have since modified it to make it 21 Day Fix friendly, and it is still just as good!

Cheesy Chicken Enchiladas (makes 4 enchiladas)

(adapted from this recipe)

2 large (or 3 small/medium) boneless skinless chicken breasts (raw, or pre-cooked)

1 tsp extra virgin olive oil

2 cloves of garlic

1 cup sharp cheddar cheese, shredded

1/2 small onion, chopped

1 jalapeno, chopped

1 4-oz can of green chiles

1/4 cup salsa (homemade or store bought-your choice)

2 cups fresh spinach

2 TBSP taco seasoning (you can use homemade, or I like McCormick taco seasoning-all ingredients you can pronounce!)

1/4 cup water

4 whole wheat tortillas (Trader Joe’s are my fave-only like 4 ingredients)

1-2 cups Enchilada sauce (I make my own using this recipe. You could use store bought, but I honestly think this sauce is what makes them SO good. And it’s easy!)

 

Preheat oven to 375 degrees. Meanwhile, heat a pan over medium heat and add 1 tsp of olive oil, the garlic, and the chopped onion and jalapeno.  Cook until soft, about 2-3 minutes.

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Next, add diced chicken breast. If using raw chicken, cook all the way through before moving on to the next step. If your chicken is already cooked (like mine), after 1-2 minutes add the salsa, chiles, taco seasoning, and water.  Stir until all is combined and sauce has thickened a bit-about 4-5 minutes. Lastly, add in spinach and stir to combine.

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Take a casserole dish and cover the bottom with a thin layer of enchilada sauce. Now, divide up your pan with the filling into 4 sections-just attempt to draw a line with the spoon.

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Take 1/4 of the filling and spoon it into the first tortilla. Add in 1/8 cup of the cheese (or, for my 21 day fixers, half of your blue container) and roll up. Place seam side down in the pan. 102

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Repeat with the remaining 3 tortillas. Now, pour the remaining enchilada sauce on top-just enough to coat the tops of the tortillas-you don’t want to drown them in it. And then sprinkle the remaining cheese on top (should be 1/2 cup left, spread out over 4 enchiladas).

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Bake for 25-30 minutes or until everything is heated through, melted, and bubbling.

For your convenience, here is the entire recipe together:

 

Cheesy Chicken Enchiladas (makes 4 enchiladas)

Preheat oven to 375 degrees. Meanwhile, heat a pan over medium heat and add 1 tsp of olive oil, the garlic, and the chopped onion and jalapeno.  Cook until soft, about 2-3 minutes.  Next, add diced chicken breast. If using raw chicken, cook all the way through before moving on to the next step. If your chicken is already cooked, after 1-2 minutes add the salsa, chiles, taco seasoning, and water.  Stir until all is combined and sauce has thickened a bit-about 4-5 minutes. Lastly, add in spinach and stir to combine. 

Take a casserole dish and cover the bottom with a thin layer of enchilada sauce. Now, divide up your pan with the filling into 4 sections-just attempt to draw a line with the spoon. Take 1/4 of the filling and spoon it into the first tortilla. Add in 1/8 cup of the cheese (or, for my 21 day fixers, half of your blue container) and roll up. Place seam side down in the pan. Repeat with the remaining 3 tortillas. Now, pour the remaining enchilada sauce on top-just enough to coat the tops of the tortillas-you don’t want to drown them in it. And then sprinkle the remaining cheese on top (should be 1/2 cup left, spread out over 4 enchiladas).

Bake for 25-30 minutes or until everything is heated through, melted, and bubbling.

 

21 Day Fix Notes:

1 enchilada = 1 red, 1 green, 1 yellow, 1 blue, and maybe 1 tsp depending on the enchilada sauce you use. 

I measured my chicken breasts, using my red container, before adding to the pan to be certain I had correct amounts.

I am counting the salsa, enchilada sauce, and the chiles as 1 green, the spinach as 2 green, and the onions/jalapeno as 1 green to equal 4 green for the entire recipe.

I hope you enjoy this and, as always, let me know if you try it!!!

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Zucchini “Chips”

So, I saw this recipe somewhere (probably on Pinterest…somewhere between Cookie Monster cupcakes, and a “Get ripped in 10 minutes a day” random workout) and in the picture, they looked so light and toasty and “chip-like.” So I made them…but mine looked burned to a crisp.

The Pinterest pic:

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My actual pic:

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NAILED IT!!! Open-mouthed smile

However, they tasted good to me, so I’m still sharing. In fact, they often don’t make it to our plates because we end up munching on them while the rest of the meal is cooking, and they’re gone before we know it!

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Zucchini Chips

1-2 zucchini, sliced THIN (if you have a mandolin, use it)

Salt (to taste)

Pepper (to taste)

Smoked Paprika (to taste)

Garlic powder (to taste)

1-2 tsp extra virgin olive oil (I do 1 tsp per zucchini)

Coconut oil cooking spray

 

Heat oven to 400 degrees**.  Line a cookie sheet with aluminum foil and spray with coconut oil.  Slice zucchini, place on cookie sheet and drizzle with oil and sprinkle with spices, then toss to coat-just use your hands! Make sure the oil and the spices coat each piece. Then separate them and line them up so they each have their own little space to cook. If you don’t arrange them in a single layer, they will just be soggy.  Bake at 400 degrees for approximately 25 minutes. Then (this is the trick) let them sit for about 5-10 minutes, so they crisp up). The thinner you cut them, the quicker the cooking time-so keep that in mind and just keep an eye on them.  The smoked paprika adds a little spice to it, so if you’re not a fan of spicy stuff, just leave that out or use regular paprika.

**You could also try this, but heat the oven to just 225 degrees and bake for about 45-60 minutes.

If you’re doing the 21 Day Fix, measure the zucchini with your green container and use 1 tsp of evoo and count it as 1 green and 1 teaspoon. Smile

❤ Raya

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Protein Pancakes

I haven’t eaten a regular pancake in months, because these make me feel so much better! Normally I would eat a whole stack drowned in syrup, and then feel GROSS for the rest of the day.  Not to mention, hungry an hour later.  This is my go-to recipe for protein pancakes and I easily eat them 3-4 times a week!

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Protein Pancakes (serves 1)

(adapted from this recipe)

1.5 scoops of Sun Warrior protein powder

2 TBSP whole wheat flour

1 egg white

1/4 cup water

a pinch of baking powder (I don’t measure, I just sprinkle a bit)

3-4 drops of stevia

2 dashes of cinnamon

1/8 tsp of the extract of your choice-I’ve done vanilla, almond, hazelnut, etc (this is optional)

I usually top mine with 1/2 sliced banana, 1-2 tsp peanut butter, and 1 tsp pure maple syrup. 

Some other fave toppings would be cinnamon apples (simply chop up an apple, cook it in a little bit of water until soft, then sprinkle with cinnamon), or blueberries (same method as the apple, maybe add 1 tsp of syrup and some xantham gum to thicken up the berries to make a kind of “compote.” You could also put the blueberries in the pancakes!! Or, if you’re wanting an extra treat, add 1-2 teaspoons of chocolate chips to the batter. 

If you’re doing the 21 Day Fix, I count this as 1 yellow, 1 red, 1 purple (for the fruit topping) and 1 teaspoon (peanut butter).  Remember to measure accordingly with the fruit.  If you use the chocolate chips, use 1 tsp only and it counts as ANOTHER yellow. 

Enjoy! And let me know if you try it!  

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Southwest Breakfast Tacos

Hi friends! Today I’m sharing one of my current breakfast faves.  Usually I am a big fan of protein pancakes for breakfast.  Either that, or Shakeology if I’ve got somewhere to be early.  But once in a while I like to mix things up and make a savory breakfast, and this is what I’m loving right now.  When I was pregnant I had zero desire for anything spicy (or anything healthy, for that matter), so it’s so nice to have jalapenos and hot sauce back in my life.

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Southwest Breakfast Tacos (serves 1)

2 corn tortillas

1 egg, scrambled

2 slices reduced fat turkey bacon, chopped

Handful of fresh spinach

1  jalapeno, sliced

1/2 cup of the following combo: diced onions, diced green peppers, diced tomato

1 teaspoon of olive oil

Favorite hot sauce (I like Arizona Gunslinger Red Jalapeno)

Heat pan over medium-high heat and “toast” each tortilla on a dry, hot pan for 30 seconds to a minute on each side. Place tortillas on plate, lower heat to medium, and add turkey bacon to pan.  Once bacon crisps up, remove from pan and set aside.  Add 1 tsp olive oil and onions and peppers. Once the onions and peppers are softened (3 minutes or so), add in egg, spinach and tomato.  Once eggs are cooked, add bacon back in and combine.  Divide mixture evenly between the two tortillas and add LOTS of hot sauce Winking smile

Serve with a side of fresh fruit! And as always, please let me know if you try this! I’d love to hear your feedback.

For my 21 Day Fix friends, this counts as: 1 yellow, 1 red, 1 green, and 1 teaspoon. Add 1 purple if you serve with fruit like I did.

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