10 Minute Hummus

Lately, I have been trying to get in gear for this wedding. I downloaded a step tracker and try to beat my steps every day at work. I’ve also tried switching up my meals. I swapped my yogurt and fruit for egg whites and spinach. My lunch food prep is coming soon too!

I wanted to come up with a super fast and easy snack that would still fill me up on the go! These aren’t the most traditional ingredients for hummus, but they definitely are delicious! I recommend finding something very light to dip. Pictured are some organic sweet potato and rice crisps. They were perfect in this hummus.

You can also use fresh carrots or celery if you want to go even lower carb. If you are pro carb then I suggest trying with some garlic-y pita!

Like most of my recipes- this is extremely easy to customize. You can throw in whatever flavors you prefer. I like simple and spicy!

10 Minute Hummus
Author: 
Recipe type: Dip
Prep time: 
Total time: 
Serves: 10
 
Creamy hummus ready in 10 minutes!
Ingredients
  • 1 can of chick peas
  • ¼ cup of olive oil
  • ½ tsp of pink salt
  • ½ tsp of fresh cracked pepper
  • ¼ tsp of red pepper
  • ¼ tsp of crushed red pepper
  • juice from 1 lemon
  • 1 tsp of red wine vinegar
  • ¼ cup of pico de gallo
Instructions
  1. In a food processor add half of the olive oil and the can of chick peas (drained)
  2. Sprinkle in the seasonings and blend
  3. Add in the lemon and vinegar
  4. If you want a creamier texture use the rest of the olive oil.
  5. Top with pico de gallo

Hopefully this wasn’t too simple of a recipe! I sure do love it! You can also spoon a little over a salad (that’s my personal favorite!)

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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: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Healthier burrito bowls filled with grilled chicken and veggies!
Ingredients
  • 1 pound chicken breast
  • (season with salt pepper and olive oil)
  • 5 roma tomatoes chopped
  • 1 small yellow onion chopped
  • ½ cup of jalapenos (fresh or pickled)
  • ¼ 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
Instructions
  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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Baked Harissa Chicken and Shrimp

baked harissa chicken

baked harissa chicken

Ok I admit it. I AM obsessed with harissa spices. I love having a spice mixture that slowly builds up heat. You can use a little for a mild spice or a lot for a spicy flavor that slowly warms your palate. Baked harissa chicken was definitely at the top of my to do list. I wanted to try something that would work with the Whole 30 plan or just if you need something fast and healthy! This chicken and shrimp is baked with lots of harissa seasoning, paprika, salt and pepper!

baked harissa chicken

I needed something that could be thrown together fast after a long day at work. I dropped a little coconut oil on a sheet pan and spread out some chicken breast, cauliflower, and halved potatoes. After liberally seasoning everything I baked for 20 minutes. You are going to see the chicken start to have this gorgeous deep red crust and the cauliflower will start to brown. Flip everything over and season again. Add shrimp and season with a little salt and pepper.

baked harissa chicken

One thing you are going to want to do is add a little moisture to the sheet around the half way point. I completely forgot to do this and a few of my chicken pieces dried out. You can drizzle on a little chicken stock, olive oil, coconut oil, even water just make sure you add it to the chicken before your first flip.

Baked Harissa Chicken and Shrimp
Recipe type: Whole 30, Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Baked harissa chicken and shrimp with lots of veggies.
Ingredients
  • ½ pound of chicken breast, cubed
  • ½ pound of large raw shrimp, shells removed
  • 2 tbsp of coconut oil
  • 2 tbsp of harissa seasoning
  • 1 tbsp of paprika
  • salt and pepper
  • ¼ cup of chicken stock or water
  • 1 lemon halved
  • 2 cups of cauliflower
  • 2 small potatoes
Instructions
  1. Preheat the oven to 400 degrees.
  2. Grease the a large sheet pan with coconut oil.
  3. Spread out the chicken cubes and cauliflower.
  4. Season with half of the harissa and paprika.
  5. Salt and pepper.
  6. Halve the 2 potatoes and place them flat side down on the sheet.*
  7. Bake for 20 minutes.
  8. Drizzle water or stock over the chicken pieces.
  9. Flip everything over and season with remaining harissa and paprika.
  10. Salt and pepper.
  11. Now add the shrimp and season with salt and pepper.
  12. Bake for another 10-15 minutes. Or until chicken reaches 160 degrees.
  13. Once everything rests your chicken should come up to 165 degrees.
  14. Sprinkle with lemon halves.
  15. * I Microwaved my potatoes for 5 minutes before cutting in half to make the cook time a little faster.

baked shrimp

This is definitely one of my new favorite meals. I started with a bowl of mixed greens and added my chicken, shrimp, and veggies then squeezed a little more lemon on top. Sriracha is also a delicious topper!

Are you trying to eat healthier this year? If so what are some of your favorite recipes???

shrimp

 

 

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Easy Breakfast Hash – No Dairy

So I have been considering trying this Whole 30 thing. I bought the book, mapped out my shopping game plan, but I wanted to make sure I had lots of recipes under my belt before committing to the full 30 days. Right now I have been dairy and grain free for a week, but I’m thinking of having Saturday cheat days. There are tons of recipes I want to try out for the blog and I don’t want to limit them too much. BUT I had to share this recipe because it is just so good!

We are total suckers for Waffle House hashbrowns. These aren’t my usual extra cheese order, but they sure are tasty. A layer of shredded potato with lots of seasoning, sauteed jalapenos, mushrooms, and tomato, a coconut oil fried egg and avocado. Everything is Whole 30 approved. It is something easy to change up and once I added my hot sauce I seriously didn’t miss my cheese!

Easy Breakfast Hash - No Dairy
Recipe type: Breakfast, Whole 30
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Easy breakfast potato hash with fresh veggies and a fried egg.
Ingredients
  • ½ cup of shredded potatoes: russet or sweet
  • 2 tbsp of coconut oil
  • 1 egg
  • ½ cup of fresh veggies- I used mushroom, jalapeno, and tomato
  • ½ tsp of garlic powder
  • ½ tsp of paprika
  • salt and pepper
  • fresh tomato, avocado, and hot sauce for topping
Instructions
  1. In a saute pan heat 1 tbsp of coconut oil over medium high
  2. Scatter shredded potato over the pan and cook for 3 minutes untouched
  3. Flip the potatoes over and add fresh veggies
  4. Season with garlic and paprika
  5. Cook until potatoes are golden brown 3-5 minutes
  6. Move to the side of the pan and add the remaining coconut oil in the pan
  7. Fry the egg to your liking and season with salt and pepper
  8. Serve with fresh tomato, avocado and hot sauce

whole 30

I really hope you enjoy this recipe! Don’t forget you can change up the ingredients to your taste. You can add spinach, broccoli, bacon anything you want! Such an easy and super filling breakfast!

 

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