Better Burrito Bowls

burrito bowl

2018 is here! I can’t believe how fast the holidays flew by for us! I know everyone usually says “new year. new you”, but this year I have a wedding to get ready for! My game plan is a better healthier version of myself. We already cleaned up all the holiday decorations and removed a lot of the holiday sweets from the house.

Now I am not a big snack person, but I think that is what has been holding me back. So instead of my usual one medium meal and one big meal a day I am going to have tiny meals throughout the day. I have also decided to give up diet coke Sunday-Friday. If I do well during the week I’m going to allow myself to have it on Saturdays because it really is my all time favorite treat.

burrito bowl

One of my favorite foods in the world are burritos. Breakfast, lunch or dinner there is a burrito for every time of the day. Obviously burritos are not going to help me on my health journey so I had to think outside of the tortilla. Burrito bowls are my go to at places like Chipotle, but I wanted to make it a little bit healthier.

burrito bowl

You can definitely switch out the ingredients that I used to make it even lower in calories. The most important ingredient for me is the homemade pico de gallo. I could eat this on literally anything. Yesterday I had some red pepper hummus and celery, but I topped each bite with pico because I am obsessed!

burrito bowl

Better Burrito Bowls
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 2
Healthier burrito bowls filled with grilled chicken and veggies!
  • 1 pound chicken breast
  • (season with salt pepper and olive oil)
  • 5 roma tomatoes chopped
  • 1 small yellow onion chopped
  • 1/2 cup of jalapenos (fresh or pickled)
  • 1/4 cup of chopped cilantro
  • juice from 1 lime
  • salt and pepper
  • chopped lettuce
  • 1 cup of basmati rice cooked and fluffed
  • 1 more lime zested and juiced
  • shredded cheddar cheese
  • light sour cream
  • red onion sliced
  • hot sauce
  1. Preheat a grill or grill pan.
  2. Mark your chicken and cook through
  3. Cool and slice
  4. saute the sliced red onion with a little more olive oil
  5. Add lime zest and lime juice to the rice with a little salt and pepper
  6. For the pico- in a bowl add the lime juice, onions, tomatoes, jalapenos, salt and pepper
  7. To assemble your bowls-
  8. Add lettuce and rice to a bowl
  9. Top with chicken and onions
  10. Spoon pico on top with a sprinkle of cheese
  11. I love lots of hot sauce on mine and a little sour cream!

burrito bowl

I hope you all try to make your version of a healthier burrito bowl! Happy New Year!


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California Burritos | Luxury Therapeutics Voting

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Patrick has been talking about California burritos for months. An extra large pillowy tortilla packed with cheese, carnitas, avocado, french fries, sour cream, and hot sauce. Yes please. These fries are what makes the whole burrito. Soaked and double fried then tossed in a spicy seasoning. Traditionally beef carnitas are not left to marinate, they are simply seasoned then grilled. I wanted the meat to be packed with flavor so I marinated the steak in my favorite red enchilada sauce. The meat comes out so spicy and juicy. Just make sure the steak is cut very thin. I used chipotle tabasco sauce to smother my burrito in, but your favorite hot sauce will do the trick!


On a quick side note, my best friend’s mother and grandmother opened a luxury hot and cold therapy line and are competing for a grant to help grow their business. Please take the time to read their story and vote for their business!


Click here to read their story and vote!

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These chips were so easy to make! I just sliced up some corn tortillas and fried them in canola oil then liberally salted.  Although these are not exactly the same burritos you can find in Cali they are still delicious and filled with flavor. Feel free to change up any ingredient just don’t forget the fries!

California Burritos | Luxury Therapeutics Voting
Recipe Type: Burrito
Prep time:
Cook time:
Total time:
Serves: 4
California inspired burritos packed with flavor!
  • XL flour tortillas
  • cheddar cheese room temp
  • 2 avocados smashed with salt and pepper
  • sour cream
  • hot sauce
  • 1 pound skirt steak
  • 1 can red enchilada sauce
  • 1 tsbp paprika
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 2 large russet potatoes sliced into wedges or sticks
  • canola oil for frying
  1. Marinate the steak in the enchilada sauce for at least one hour
  2. Heat and pan over medium high heat and add the steak
  3. Sear on both sides
  4. Remove steak from pan and let cool slightly
  5. Slice very thinly then add back to the pan
  6. Season with paprika, garlic powder and cayenne pepper
  7. Heat canola oil to 350 degrees
  8. Add potatoes and cook for 20 minutes or until golden brown
  9. Drain on paper towel and salt liberally
  10. Heat tortillas in a pan until warmed throughout
  11. Add cheese, then fries, carnitas, sour cream and avocado
  12. Top with hot sauce and wrap
  13. Enjoy!

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Tortilla Free Burritos + Garlic Fries

This dish was a total accident. I originally was going to make salad, but the longer my day was the more I craved a burrito. The problem with burritos in our house is we love choices. I try to only buy the 100 calories tortillas, but how much can you really fit in there? So burrito bowl it is.
Somehow by the time I started cooking fries appeared on the menu. My boyfriend stayed in California for a while and obsessed over the food trucks that served burritos stuffed with French fries. I discovered this one night when I made fajitas and he insisted I make fries as well.
Crispy potatoes covered in burrito toppings is definitely the greatest combination discovery this year. 
This recipe is really easy to make healthy as well. I actually almost forgot to shred cheese on top after I started assembling because the plate was so full and colorful. 

This sauce is the star of the show. If you do not like spicy you can skip this, but I love spicy. This sauce is a thin vinegar with tons of pepper. If you google gunshot sauce you can find a list of retailers. I buy mine from the hot sauce store at our local mall. 

I hope you enjoy this creation inspired by California food trucks 🙂
What you need:
2 chicken breasts 
1/2 tsp cumin
1/2 tsp sea salt
1/2 tsp pepper 
1/4 tsp cayenne pepper
1 tsp olive oil
1 ripe avocado 
1/2 cup shredded cheese 
1 cup black beans rinsed 
1 vine ripened tomato 
2 cups steak fries (or russet potatoes sliced thick)
Garlic powder
Jalepenos optional
Sour cream optional 
How to make it: 
Preheat your oven to 350 and prepare grill. 
I pound my chicken until it is about 1/2 thick then leave on the cutting board until I am ready to grill. 
Rinse beans and heat up on the stove. Set to the side. Chop tomato and shred cheese of your choice. (I used extra sharp cheddar) 
I had a bag of steak fries hiding in my freezer, but you can definitely make your own.  I spread mine out on a baking tray and liberally coated with garlic powder, salt and pepper. Bake for 20-30 minutes until crispy. 
Season the chicken with cumin, cayenne, salt and pepper. Grill for 3 minutes on each side then use a pastry brush to lather either side of the chicken with the gunshot sauce. Cover and cook until internal temperature is 165. 
For the avocado, you can eat as is or drizzle with olive oil, salt and pepper and grill for 3-5 minutes. I love grilling my avocado! 
The assembly- 
Start with fries then layer chicken, black beans, tomatoes, cheese, avocado, sour cream and jalepenos. I drizzled a little more gunshot sauce on top too!

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