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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.



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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