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!
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.
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.
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!
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!
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.
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 with lots of veggies.
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
Preheat the oven to 400 degrees.
Grease the a large sheet pan with coconut oil.
Spread out the chicken cubes and cauliflower.
Season with half of the harissa and paprika.
Salt and pepper.
Halve the 2 potatoes and place them flat side down on the sheet.*
Bake for 20 minutes.
Drizzle water or stock over the chicken pieces.
Flip everything over and season with remaining harissa and paprika.
Salt and pepper.
Now add the shrimp and season with salt and pepper.
Bake for another 10-15 minutes. Or until chicken reaches 160 degrees.
Once everything rests your chicken should come up to 165 degrees.
Sprinkle with lemon halves.
* I Microwaved my potatoes for 5 minutes before cutting in half to make the cook time a little faster.
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???
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!