Tag: Dairy-free

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

Whole-wheat Carrot Cupcakes

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This delicious recipe was originally shared with me through Miss Fitness herself, Kayla Itsines (you can find it here on her blog! Kayla’s Blog). She is actually the reason I started my journey into a healthier lifestyle. If you havent heard of her or checked out her workouts, please do so! She is amazing. A little perky at times for my taste, but overall she means well.

But enough about my girl crush on Kayla, below is my modification of the recipe and a few pictures for you to droll over 😛

Ingredients

  • 2 cups of whole-wheat flour
  • 3 cups of carrots, peeled and grated
  • 2 teaspoons of baking powder
  • Pinch of salt
  • 4 eggs
  • 2 teaspoons of cinnamon
  • 1 teaspoon of nutmeg
  • 1 cup of honey
  • ½ cup of coconut oil, melted
  • 2 teaspoons of vanilla
  • 1 cup of applesauce
  • 1 tablespoon of lemon zest

Frosting

  • 1 8oz pack of soy-based cream cheese
  • ½ cup of honey
  • 2 tablespoons of vanilla

Instructions

  1. Preheat oven to 350 degrees
  2. Grease cupcake pan with some melted coconut oil
  3. In a medium bowl mix together the flour, baking powder, salt, cinnamon, and nutmeg
  4. In a separate bowl beat the eggs until foamy
  5. Add honey, applesauce, melted coconut oil, and vanilla extract to eggs and continue beating
  6. Slowly add the flour mixture and continue until everything is mixed well together
  7. Gently mix in the grated carrots and lemon zest
  8. Spoon the mixture into cupcake tin and fill ¾ of the way up
  9. Cook for about 25 minutes, until middle of cakes has set
  10. In a separate bowl, quickly whiskey together cream cheese substitute, vanilla, and honey
  11. Once the cake are cooked and cooled, ice and enjoy!

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❤ the fit bitch

Dairy-free Naner Muffins

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As many of you know by now, bananas are the f*cking tits. I don’t think I can go a day without having a banana, or something cooked with banana. I found this recipe while surfing instagram this past week and let me tell you, I’m in love! ❤  So quick to make and they are perfect to keep in your fridge and grab as a quick snack or have as a side dish to breakfast. Hell you could even pair them with some Nice-cream and go all out for dessert.

Dairy-free, flourless and just the perfect lil treat!

Credit for this recipe goes out to a girl with some great recipes and tips — @effortlyss. I changed the recipe to include peanut butter instead of almond and blueberries along with chocolate.

Ingredients

  • ½ cup of all-natural peanut butter — or your favorite nut butter
  • 1 ripe banana
  • 1 egg
  • ¼ cup of honey
  • ½ cup of oats
  • 2 tablespoons of flaxmeal
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of baking soda
  • Dark chocolate chips
  • Blueberries

Instructions

  1. Preheat oven to 350 degrees
  2. Rub down cupcake tin with coconut oil so muffins won’t stick — or use cupcake liners if you prefer
  3. Combine all ingredients except the dark chocolate chips and blueberries in a blender
  4. Blend until there are no more large pieces of banana in the batter
    • NOTE: The batter will still appear a bit chunky from the oats, but this is what you want!
  5. Spoon the batter into each muffin mold and fill up a third of the way
  6. Sprinkle dark chocolate chips and blueberries on the top of each muffin and use your finger to push them down into the batter a bit
  7. Pop them in the oven for 10-15 minutes, until edges have started to brown and batter has set
    • NOTE: I made mini-muffins the first time and they only take 7-10 minutes to thoroughly cook
  8. Wait for them to cool and enjoy!

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*I like to store mine in the fridge so they are nice and chilled when I go for a quick little snack!

❤ the fit bitch