Clean Eating Burrito Bowl


Burrito Bowl2I have an obsession with what I call “burrito bars.”  Places like Subway, but only they serve burritos!  Like Chipotle, Moe’s, Bluecoast Burrito, Flying Burrito…and I love to make my own burrito bowl at home (and it is healthier)!  You can add anything to this your heart desires, and I would’ve been much happier if we had some avocados on hand to add to the mix…but we didn’t.

Clean Eating Burrito Bowl

Chicken

5 pieces chicken tenderloins, cubed (or 2 chicken breasts)
1 can diced chiles
Ground cumin
Crushed red pepper
Garlic powder
Onion powder
2 cloves of garlic, minced
EVOO

Add ons (any combination of any of these, or all)
Clean Eating Spanish Rice
Black Beans
LettuceTomatoes
Onion
Avocado
Olives
Salsa

1. Follow instructions on how to make Clean Eating Spanish Rice.
2. In a medium sized bowl, combine the diced chiles, garlic powder, onion powder, cumin, and crushed red peppers.  Mix together.  After cubing the chicken, add the chicken into the bowl and mix until the seasoned mixture covers the chicken.
3. Over medium high heat, add the EVOO and garlic and allow to saute for about 30 seconds.
4. Add the chicken and cook until no longer pink.
5. Add the rice, beans, vegetables, and chicken to a bowl.  ENJOY!

Burrito BowlOur burrito bowl this time had Spanish Rice, chicken, black beans, lettuce, cheese, tomato, onion, and salsa!

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Clean Eating Spanish Rice


It has been far too long since I’ve posted, and I could give you a long list of excuses as to why I’ve been missing in action but I won’t.  Last night, I made some Clean Eating Spanish Rice and thought it was too good not to share, so without further ado, salivate over this recipe.

Clean Eating Spanish RiceMexican Rice

1 and 1/2 cups brown rice (not instant)
1 can tomato sauce
1/2 onion, diced
2 garlic cloves, minced
1 chicken bouillon cube (or 1 and 1/2 cups of chicken broth)
EVOO
Garlic powder
Onion powder
1 can diced tomatoes, undrained (if needed)

1. Saute the diced onions, and minced garlic cloves in the EVOO over medium heat until the onion becomes translucent.
2. Once onion is translucent, add in the rice and saute for about 30 seconds.
3. Add in 1 and 1/2 cups of water and bouillon cube (or broth) and the tomato sauce.  Bring to boil.
4. Season with garlic and onion powder, turn down to a simmer and cover and cook for about 20 minutes.
5. If after about 20 minutes, all of the juices are gone and the rice is still not cooked all the way, add in the can of diced tomatoes (or you can add this in just to add some tomato chunks, which is really delicious).
6. Allow to cook on low, covered, until the rice is completely cooked through.  If you need to add more water, or more broth, do so.

Clean Eating Vegetable Soup


 

Now, I don’t proclaim myself as a full-time Clean Eater, but I do love creating new recipes that are considered Clean Eating.  There is something so satisfying about eating a meal, and knowing that it is completely healthy; but it is still delicious.  Yesterday, while I was working out with my fiancee, I randomly had the sudden urge to eat some soup!  I don’t know if it was the rain, the clouds, or the fact that is is SUPPOSED to feel like Christmas time around here, but I decided I was going to go home and make some.  I’m glad I felt the need to make some soup, because the celery and carrots in my fridge were just about to go bad (and soup is the perfect way to clean out some vegetables in your fridge).  In fact, I don’t think there are many vegetables that could be added to this dish, and it taste bad.  So, without further ado, here is my Clean Eating Vegetable Soup.

Clean Eating Vegetable Soup1B7BAFC1-5587-4EF0-87A5-24ED104181E2-7759-000002D81E669112-2

Ingredients
4 stalks of celery, diced
12 baby carrots, diced
1 whole onion, diced
2 cloves garlic, minced
1/4 cup frozen peas
1/4 cup frozen corn
3 medium russet potatoes, peeled and cubed
1 can diced tomatoes, undrained
2 chicken bouillon cubes (or broth)
Dried herbs (Italian seasoning, parsley, oregano, basil)
EVOO

1. Saute the onions and celery in EVOO over medium-heat, stirring occasionally.  2. Once the onions have become translucent, add in the carrots, garlic and potatoes.  Saute these for about 2-3 minutes (or until garlic is fragrant).
3. Season the mixture with your dried herbs.  I never do an exact measurement, because I tend to really love a lot of seasoning, so just season it until you find it tastey. 🙂
4. Add in enough water (or broth) until there is about 1/2 inch of water/broth above the mixture.  Add in the undrained tomatoes, and bring to a boil.  Once boiling, this is a good time to taste the juice and decide if you want to add in some more seasoning; at this point, I added in some garlic powder and onion powder, but I love a LOT of flavor.
5. Once it has come to a boil, turn down to low and cover.  Allow to simmer until the potatoes are soft enough to be crushed against the side of the pan.
6. Add in the frozen peas and corn and allow to cook about 5 minutes long.
7. Enjoy!

You can add pretty much any vegetable you would like with this soup!  Anything you need to get rid of, throw it in!  Green peppers, green beans, spinach, etc!  The great thing about this soup, is the vegetables aren’t as potent after simmering, so even those who don’t like some of the vegetables can enjoy this dish!  My fiancee can’t stand celery or carrots, but he went crazy for this soup!