Tag: Avocado

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

Alfre-cado Pasta and Shrimp

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Chicago has finally started to warm up 🙂 but last week it was so cold all I wanted was some good comfort food. Nothing more comforting than pasta, am I right!? But how can someone make a pasta dish that is #fitbitchapproved??? Well let me tell you that I have come up with just the recipe.

I got together with my girls and made a delicious avocado-alfredo sauce on whole-wheat pasta, topped with some sautéed shrimp and veggies. Fattening for sure, but not quite as fattening as a homemade pot of Alfredo sauce. So here it is folks, the creamy sauce to change you life – Alfre-cado Pasta!

Yields 4-5 servings depending on how hungry you are 😛

Ingredients

  • 2 ripe avocados
  • 3 cloves of garlic
  • 1½ packs of fresh basil
  • ½ teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 zucchini cut into thin circular medallions
  • 1 yellow squash cut into thin circular medallions
  • 1 handful of cherry tomatoes
  • 1 lb of shrimp – tails and spines removed
  • 3 teaspoons of olive oil
  • Paprika
  • Whole-wheat pasta (I used spaghetti, but you do you! Use your favorite!)

Instructions

  1. Start cooking desired amount of pasta in boiling water
    • NOTE: One handful of pasta is the perfect serving for you!
  2. Heat 1 teaspoon of olive oil in a non-stick pan on medium-high heat
  3. Once is heated, add the shrimp and graciously sprinkle on that paprika
  4. Allow to cook for 5-7 minutes before giving the shrimp a good stir
  5. Meanwhile, in another pan add another teaspoon of olive oil and heat on medium heat before adding your zucchini, squash and tomatoes
    • NOTE: Make sure to keep an eye on the shrimp and veggies so they do not burn!
  6. While everything is on the stove, combine avocado, garlic, basil, 1 teaspoon of olive oil, salt and pepper in a food processor. Blend until mixed into a creamy consistency
  7. Make sure your shrimp is thoroughly cooked, pasta is al-dante and combine all ingredients into one big bowl and enjoy!

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Side note: I set my shrimp to the side and put them on top of the veggies and pasta

❤ the fit bitch

 

Turkey Burger and Fries

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Who doesn’t love a good burger and fry combination? Well, actually, it has to be a really great burger for me to go out of my way to order it, but that usually doesn’t take much. So like any good American girl, I have provided you with a #fitbitchapproved burger and fry recipe (turkey burger, just so I’m not misleading). I made them for a quick family dinner last week and didn’t hear one complaint!

Yields 4 burgers and fries

Ingredients

  • 1 package of ground turkey (usually sold in 1.25lb packages)
  • 1 large sweet potato
  • 2 medium yellow potatoes
  • 1 tomato – sliced
  • 1 avocado – sliced
  • 1 pack of fresh basil
  • ½ a cup of pine nuts
  • ½ a lemon
  • 1 garlic clove
  • Cheese of your choice (optional)
  • Whole wheat buns (optional)
  • Paprika
  • Salt & pepper

Instructions for fries:

  1. Preheat oven to 400 degrees
  2. Cut the sweet potato and yellow potatoes into sticks, about ¼ an inch thick and ½ an inch long
  3. Place in a large bowl and lightly drizzle with olive oil
  4. Season with paprika, salt and pepper to your liking
  5. Give them a good toss and place them on a cooking sheet
    • NOTE: Make sure there is enough room so the fries are not piled on top of each other, rather spread out on the pan so they cook evenly
  6. Place in the oven for 15 minutes before taking them out and giving them a good flip
  7. Place them back in the over for about 15 minutes — until golden brown
    • NOTE: Keep and eye on these bad boys so they don’t burn!

Instructions for burgers — while the fries are in the oven:

  1. Use your hands to mold the meat into 4 evenly sized burger shapes
  2. Dust the side facing up with salt, pepper and paprika
    • NOTE: This is more of a personal preference step. I LOVE paprika and use a lot, while keeping the salt and pepper to a minimum
  3. Heat a pan on medium heat
  4. Once the pan is hot, place the burgers in the pan seasoned side face DOWN
  5. While they are cooking, season the other side in the same manner as the first
  6. Cook on the first side for about 10 minutes before flipping
  7. Cook for another 10 minutes until cooked all the way through – try to only flip once to keep the moisture in your burger!
    • NOTE: Turkey MUST be cooked thoroughly to avoid any potential food sickness, so cut into the middle of one burger with a knife and make sure it is NOT PINK!
  8. If you would like cheese, place a slice on top for the last 5 minute of cooking — I suggest covering the burgers with cheese to make it nice and melty!

Instructions for pesto:

  1. Place the garlic clove, basil, pine nuts, juice from the lemon half, and a teaspoon of salt and pepper into a food processor
  2. Blend until nice and creamy
  3. Sometimes I like to add about a ¼ cup of water to make it more of a sauce and less of a paste, but that’s totally up to you!

If you choose to use a bun, put it in the oven for a couple minutes to get it nice and toasty then place the burger on top with a dollop of pesto, a tomato slice and some avocado, and enjoy!

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❤ the fit bitch

 

Screamin Good ‘Nice’cream

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“A pint of Ben & Jerry’s…sure why not?” This was always my thought as I passed the frozen food aisle in the grocery store, that is, until I was turned on to the beauty of ‘nice cream’. Once again, this recipe goes back to my love for bananas, but let me tell you, it was a glorious discovery. If you have an unquenchable sweet tooth, and obsession with ice cream the recipe below is a perfect replacement for the pint packed with dairy, calories and added sugars.

This is my favorite recipe to date, but just like the oats feel free to play around with different fruits and flavors. Sometimes I add cocoa powder or vanilla to the combination to give it a kick. Feel free to do PB2 and even Greek yogurt. Get creative!
Ingredients

  • 1 banana
  • 1 mango
  • ¼ of a fresh avocado
  • ¼ cup of almond milk

Instructions

  1. Chop up banana and mango, put in a bowl and stick in the freezer
    • NOTE: I usually do this while I’m cooking dinner, but you can also store large amount of frozen fruit in freezer for long periods of time. I just prefer fresh!
  2. Once fruit is completely frozen, but into blender with avocado and almond milk
  3. Blend until everything is a thick ice-cream/smoothie-esk consistency
  4. Serve in a bowl with cocoa powder and honey syrup, or just fresh fruit!

Eat the whole bowl and feel guilt-f*ckin-free 😉

Best part is….a giant bowl of ‘nice’cream will set you back only the cost of the fruit, so no more paying upwards of $5 for a pint of B&J’s!

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❤ the fit bitch