Last week I was thinking about how different my eating continues to be since 2 yrs ago. I’ve discovered this amazing achievement of stability and clean concentrated eating in my diet plan. I’ve stayed away from the extremes of overeating and undereating and in some way just appear to be in this happy place. Before I would conceptualize what it could feel like to enjoy the advantages of eating wholesome, healthy foods while still savoring a burger or a huge chocolate chip cookie every now and then. It seemed so distant. Today my foot are in the area I wished I always could be; it feels like an excellent, significant achievement.
As I’ve mentioned before, there are several points I’ve done to get this balance. One of them was nourishing my body with nutritious meals every few hours. The second was prepping foods and snack in advance. The third was always making certain to enjoy a treat every now and then, because life’s too short not to. We’re under no circumstances going to become perfect eaters. Possibly the excellence in eating, can be choosing balance? Meals for thought, I suppose.
Today I’m sharing an incredibly simple and delicious formula for chicken burrito bowls inspired from the ever-popular Chipotle. Surprisingly, I didn’t possess Chipotle until I had been a sophomore in college. I ordered a burrito, not knowing how GIANT they are and nearly handed out from stuffing myself silly. These days I accept the lighter burrito bowls, and occasionally I make sure they are right at home. They’re easy, flavorful and an incredible way to food prep for the week.
First things initial, I’m the realest. Wait, that’s an Iggy melody lyric. Back up.
First things first, we make chicken breast!
I usually make the chicken within the slow cooker for ease, but if you want you can simply bake it. I’ve included directions for both so you aren’t limited.
Next, there’s always coffee beans. I vote dark coffee beans, but pinto are also drop useless delicious.
How about that absolutely amazing corn salsa? I can’t get more than enough. Mine is filled with sweet corn, reddish colored onion, cilantro & more lime juice.
Oh and the dark brown rice? I create a coconut lime brown rice that’s basically the most addicting point you’ll ever sink your tooth into. Trust the Ambitious female. It likes like fluffy coconut magic on your own tongue. (Yes, I’m extra descriptive today.)
Topping are endless. I usually go with several pieces of avocado, jalapenos (I love dat spice), and occasionally greek yogurt.
After I’m done cooking my chicken and rice, I equally divide everything into individual containers and stick them within the fridge for easy reheating.
I hope you love this basic meal prep idea. Not merely does it conserve time, but additionally money (and most likely calories). Enjoy! xo
Recipe type: Dinner, Poultry, Food Prep, Healthy, Gluten Free, Slow Cooker
1 cup chunky salsa
For the grain:
2 cups water or vegetarian broth
1 little lime, juiced
For the corn salsa:
1 cup organic sweet corn
1 little red onion, diced (or around 1/2 cup diced red onion)
1/4 cup fresh chopped cilantro
1 little lime, juiced
For the beans:
1 (15 oz) may low sodium dark beans, rinsed and drained
1/2 cup Move Veggie! Lactose Free Monterey Jack & Cheddar Shreds
For garnish: Extra salsa, avocado slices (or guacamole), jalapenos if you like spice, cilantro, greek yogurt, hot sauce, etc
To help make the brown rice: Place a medium container over medium warmth and add in coconut oil and brown rice. Toast rice with the coconut oil for 5 minutes; stirring frequently to toast the grain and infused the coconut essential oil flavor in. After five minutes add in water and bring combination to a boil, after that cover, reduce temperature to low and simmer for 45 a few minutes. After 45 moments, remove temperature, and lime juice, after that recover and allow are a symbol of 10 more moments. Once done, period with a little salt to flavor.
To help make the corn salsa: Inside a medium bowl, combine corn, red onion, cilantro and lime juice. Time of year with sodium and pepper.
To make the bowls, consistently distribute rice, chicken breast, black beans and corn salsa into bowls (or containers if food prepping.) Garnish with mozzarella cheese, cilantro, scorching sauce and further salsa, if preferred. If you’re planning on savoring the meal afterwards, usually do not add the avocado. Add once prepared to consume.
Makes 5 portions. One for everyday of the week, if you’d like.
To bake the chicken in the oven instead of the slow cooker: Place chicken inside a 9×9 inch greased baking skillet. Cover the very best of the poultry with salsa. Bake at 400 levels F for 20-25 minutes, depending on the size/thickness of your chicken.
Nutrition information does not include garnishes such as avocado or greek yogurt.
We saw this during was building my grocery list this morning and made a decision to put it towards the meal plan for the week. We’d it tonight and it was fabulous! Especially the corn salsa! My children loved it too, and asked if we could make it again in a few days! It’s definitely a keeper!
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I did put in a few items so the family members would be okay eating it! A very important factor I added for some crunch was some whole wheat tortilla shells bake within the oven and seasoned with some salt and pepper. And I added some tomato vegetables and Black beans to the salsa and utilized pinto beans within the bowl it was crazy great both ways it is such popular when people arrive over for supper!!
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