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


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

Add ons (any combination of any of these, or all)
Clean Eating Spanish Rice
Black Beans

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!

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)
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.

Round 1 with a slow cooker!

Crockpot Chicken CacciatoreI have been completely unaware of what I have been missing.  I’ve never once cooked with a slow cooker, and I’ve successfully completed my first attempt.  I was gifted my first slow cooker for Christmas, and I almost made a big no-no when I opened the package.  Like with most appliances, I assume that they are easy and don’t require a look at the directions; so, I plugged the bad boy in, turned it on high and began to get my ingredients ready to throw in.  I noticed immediately, that the cooker had a very strange smell to it after it was turned on.  I was afraid that the food would taste like the metal smell, and so I decided maybe I should dig the instructions out of the trash and figure out what was going on.  I read the instructions and realized that you have to leave it on for twenty minutes with water inside, before use.  Thank goodness that I read the instructions, or else my meal would’ve been ruined.  For my first go around, I would say this was a really good meal.  The chicken was added whole, and it ended up coming out so tender that it would fall a part when touched with a fork.  I loosely followed this recipe loosely.

Slow Cooker Chicken Cacciatore


6 chicken tenderloins (3 chicken breasts)
Salt & Pepper
1/4 cup red wine
2 tablespoons capers
1 onion, chopped
1 pound fresh mushrooms, thickly sliced
2 cloves garlic, minced
1 cup chicken broth
2 tablespoons tomato paste
1 can diced tomatoes, undrained
Parsley flakes
2 tablespoons cornstarch

1. Add your chicken, wine, capers, onions, mushrooms, garlic, chicken broth, tomato paste, diced tomatoes, and seasoning to the crock pot.  Set on low and cook for 7 to 9 hours, or high for 4 or 5 hours.
2. 20 minutes before serving time, use a large spoon and scoop out about 1/2 cup worth of just the juice.  Add the cornstarch in and stir until no clumps.  Add the cornstarch/juice mixture to the crock pot, stir, and then allow to thicken.
3. Serve over rice or noodles.  I used egg noodles.


Cajun something or other

I was going to complain that my sandwich at Jimmy John’s today, looked like this…

Jimmy John's

Instead of this…

6a0120a707012b970b012876ab3abc970c-800wiBut then I realized, that that is just the way the cookie crumbles…

So, the other night, I had full intentions of making gumbo without shrimp.  I began the chicken, and then the vegetables, and realized I didn’t have okra.  Gumbo without okra7B0AC9F0-5D35-4877-BA87-ECEE5E50AD97-7149-00000256817AE092 just didn’t sound right.  So I added beans, and then realized that gumbo doesn’t normally have beans.  Then I added diced tomatoes, and realized that some gumbo doesn’t have tomatoes either…so, I’m not really sure what this dish is, or what I should call it…but it was really good!  It has cajun seasoning in it, so the only thing I could come up with is “Cajun something or other.”  So, if anyone else has a good name out there, feel free to help me out!

Cajun something or other


4 chicken tenderloins (or 2 chicken breasts), cubed
1/2 polska kielbasa, thinly sliced
2 cloves garlic, minced
1/2 onion, diced
1 bell pepper, diced
1 can diced tomatoes
1 can black beans
2 bouillon cubes with 2 cups water (or 2 cups beef broth)
1 cup riceCajun seasoning
Garlic salt
Onion powder

1. In a medium saucepan, over medium high heat, heat the EVOO.  Once hot, add the chicken in.  Season with pepper and garlic salt.  Cook until no longer pink.
2. Add the onions, garlic, and bell pepper in the pan with the chicken and saute until the onion is translucent.
3. Combine the diced tomatoes, black beans, bouillon cubes, water, rice, and seasoning.  If using instant rice, allow to cook until the rice is cooked through.  If using real rice, turn the heat up to high and let boil.  Once it begins to boil, turn the heat down to low and cover with a lid.  By the time the rice is completely cooked, all of the juices will be gone.  It really makes a tasty dish, because the rice has absorbed all of the liquids.  Right before removing from the stove, add in the polska kielbasa, and cook until cooked thoroughly (I use pre-cooked polska, so you might have to change this if you don’t).


– If you enjoyed my blog, feel free to pin this recipe or leave me a comment!  I love to hear from my readers. –

You say you don’t like fish?  I’ve always had this mindset, that I can’t be a good cook if I don’t know how to cook a good piece of fish.  I have never liked fish, and this has always been an inner (very ridiculous) struggle for me.  I enjoyed my first piece of fish when I went through a phase of only eating clean.  My first go around was with tilapia; I did quite a bit of research on “how to like fish” (yes I really typed that into my google search bar), and everyone recommended that I try tilapia first.  At the time, I was following Jamie Eason’s Livefit Program and I tried her Fish in Foil recipe.  I have two problems with eating fish.  One, I don’t like it to smell fishy.  Two, I can’t get over the fact that I’m eating fish.  This last reason makes absolutely no sense, because I eat cow, pig, chicken, etc just fine!  When I cooked the Fish in Foil recipe, I really enjoyed the flavor but I just couldn’t get past the fact that I was eating fish.  My second go around with fish was in a sushi roll.  I’ve always enjoyed vegetarian sushi rolls, but I ventured out and tried a Spicy Salmon Roll.  I absolutely loved it.  So, I’m getting there.  Slowly but surely.

Yesterday, I created my own fish recipe that I really enjoyed and catch this…I wished that I had made extras!  I didn’t know I was eating fish, and it was totally (kind of) healthy!  I also, pulled another fast one on the fiancee, and made a delicious Celery & Carrot Salad and he liked it.  I’m beginning to think that the words “celery” and “carrot” just sound gross to him, and that’s why he doesn’t like them.  All of this was made on a whim, and basically created because I needed to get rid of the celery and carrots in my fridge…so without anymore jabbering, here it is!Pan-Seared Tilapia

Pan-Seared Tilapia

Tilapia (however many you would like)
1/2 cup of flour (just add more flour if you need more)
Lemon & Pepper Seasoning
Lemon juice of about one lemon
1/2 tablespoon butter

1. Combine the flour and Lemon & Pepper Seasoning.  I am not sure how much seasoning I used – I just based it off it being visible when combined with the flour.
2. Melt the butter over medium heat.  Once the butter is melted, add in the lemon juice and about two tablespoons of EVOO.  If you don’t have a lemon, don’t fret – it won’t dramatically impact the flavor.  I actually used the juice in the squirt bottles for this one.
3. Pat dry the Tilapia fillets (be careful, they like to fall apart), and dredge them in the flour and seasoning mixture until completely covered.  Add them into the pan.
4. Cook until browned on each side.  I flipped mine about every 2 minutes for a total of 4 times.  The key here is, make sure they are browned (not burnt, browned).  The best way to make sure that you don’t burn them, is to constantly check the pan and make sure that there is enough liquid in the bottom.  Add some more lemon, butter, or EVOO if you need to.  The flour on the outside of the fish really sucks up the juices.  It was kind of like an “Ah-ha” moment for me here.

Carrot & Celery SaladCelery and Carrot Salad

3 Stalks of Celery, sliced thin
12 baby carrots, sliced thin
1/4 cup Apple Cider Vinegar
2 cloves of garlic, minced
1/2 large onion, thinly diced
Italian Seasoning
Crushed Red Peppers
1/2 tablespoon butter

1. Add the butter into a pan at low heat, once the butter has melted add in the minced garlic.  Make sure that the pan is at a low temperature, or the garlic will easily burn.  Saute for 30 seconds.  Now add the onions, and allow to saute for 30 seconds more.
2. Place the celery and carrots in the pan, and drizzle with EVOO.  Now add in the Italian seasoning, crushed red peppers, and the apple cider vinegar.  Turn the heat up to medium high.
3. Stir occasionally, and cook for about 10 minutes, or until the vegetables are very tender.

We ate this with some oven fries that I seasoned with paprika, and it was magnificent.


Is there anyone else out there that has taught themselves to eat fish?