Month: June 2015

Fiesta Quinoa Bowl

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Here is another recipe where I incorporate a rotisserie chicken. They really are conveniet and a good staple for the fridge.  And I’m actually using canned vegetables too…crazy I know! My thought on canned food is to avoid at all costs, but when it comes to beans. I’m not afraid to use organic, no salt added canned beans. Let’s be real, soaking beans is a pain in the ass…Ain’t nobody got time for that.

This recipe is quick and if you are brave enough can be made with almost anything vegetables in your kitchen. It just takes some balls to try things out! But for those of you who go by the book, here is my recipe for you!

Yields 4 servings

Ingredients

  • 1 rotisserie chicken, breasts shredded
  • 1 8oz can of organic black beans, drained and rinsed
  • 1 8oz can of organic diced tomatoes
  • 1 ear of yellow corn
  • 1/2 cup of quinoa
  • 1/2 cup of shredded lettuce
  • 1 jalepeno pitted and sliced
  • 1/2 a red bell pepper, chopped
  • 1 avocado
  • 1 clove of garlic, minced
  • 1 tablespoon of cumin
  • 1/2 a tablespoon of chili powder
  • 1 tablespoon of paprika
  • 1 teaspoon of olive oil

Instructions 

  1. Prepare quinoa according to packaging information
  2. In a large pot bring about 2 inches of water to a boil and add corn. Cook for 5-7 minutes
    • NOTE: Please restore my faith in humanity and remember to shuck the corn before you attempt to boil it…
  3. Let corn cool and then shave off kernels
  4. Meanwhile, in a large skillet heat olive oil on medium/high heat
  5. Add garlic, jalepeno and red pepper. Continuously stir for 3 minutes until garlic becomes aromatic
  6. Add shredded chicken, diced tomatoes and all the spices to the skillet
  7. Stir until all ingredients are thoroughly mixed 
  8. In a separate nonstick skillet heat the corn and black beans on medium heat
  9. Allow both skillets to summer for about 5 minutes before combining all ingredients
    • NOTE: If you desire more of a broth feel free to add water, but careful you don’t add too much!
  10. Let the entire meal simmer for another couple minutes before plating 
  11. Take one serving of quinoa and top it with shredded lettuce then the chicken mixture and some freshly diced avocado 
  12. Enjoy!

 ❤ the fit bitch

Layered Avocado Pudding

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First let me apologize. Sometimes life gets the best of you and things slip from your daily and weekly routine….mine has been this blog. I have been so consumed with changes in my life I have let my passion take a back seat. NO MORE, I tell you! I must remember that doing things I love (like inspiring your clean eating and mine) keeps my head on straight and helps me through all the perils life could possible throw at me.

So, with that being said…I present to you the gloriousness of avocado pudding…take a second to comprehend this. I know it’s a little out there, but the beauty of clean eating is finding ways to use whole ingredients to produce flavors you didn’t think were possible. Avocados have a natural smooth texture that allows for the perfect pudding base. Oh and you can’t forget the bananas, of course. A Fit Bitch meal wouldn’t be complete without bananas 😛

Yields 4 servings

Chocolate Pudding Ingredients

  • 1 banana
  • 1 avocado
  • ½ cup of cocoa powder
  • ½ cup of honey
  • ½ cup of almond milk

Peanut Pudding Ingredients

  • 1 banana
  • 1 avocado
  • ½ cup of unsalted peanuts
  • ½ cup of honey
  • ½ cup of almond milk

*Extra banana for topping

Instructions

  1. Put all the ingredients for one type of pudding in a food processor or NutriBullet and pulse until smooth
    • NOTE: You may have to open and scrap the sides a couple of times to get all ingredients mixed completely
  2. Remove the mixture into a separate container and repeat process with second flavor ingredients
  3. Layer the pudding in a glass and top with fresh banana and granola (if you like) and enjoy!

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❤ the fit bitch