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Healthy Recipes!

Breakfast

Smoothie – From Renea


Iced Coffee Protein Shake

2 cups ice

1 cup almond milk

1 frozen (medium) banana

1 scoop protein powder

1 cup cold coffee (on the stronger side)


Mix protein powder & coffee – add milk. Then add banana & blend well. Now add ice to desired consistency.





Lunch

Chipotle Veggie Burritos

1 bunch of cilantro, chopped

1 clove garlic

½ tsp chipotle chile powder, plus more to taste

Salt

1 cup white rice

1 15oz can black bean soup (spicy)

1 10oz package frozen chopped spinach, thawed and squeezed dry

2 ceps frozen corn (fire roasted), thawed

1 large tomato, diced

Juice of 1 line

4 burrito sized flour tortillas

2 cups shredded pepper jack cheese (8 ounces)


  1. Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.

  2. Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.

  3. Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.

  4. Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.

https://www.foodnetwork.com/recipes/food-network-kitchen/chipotle-veggie-burritos-3362667



DINNER

Asian Chicken Rice Bowl

  • 1/4 cup rice vinegar

  • 1 green onion, minced

  • 2 tablespoons reduced-sodium soy sauce

  • 1 tablespoon toasted sesame seeds

  • 1 tablespoon sesame oil

  • 1 tablespoon honey

  • 1 teaspoon minced fresh gingerroot

  • 1 package (8.8 ounces) ready-to-serve brown rice

  • 4 cups coleslaw mix (about 9 ounces)

  • 2 cups shredded rotisserie chicken, chilled

  • 2 cups frozen shelled edamame, thawed


1.For dressing, whisk together first 7 ingredients. Cook rice according to package directions. Divide among 4 bowls.

2. In a large bowl, toss coleslaw mix and chicken with half of the dressing. Serve edamame and slaw mixture over rice; drizzle with remaining dressing.


https://www.tasteofhome.com/recipes/asian-chicken-rice-bowl/




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