Fitness Crazed Foodie
Lover of all things food and fitness related
What is better than a build-your-own burrito bowl that is healthier and cheaper than Chipotle?! Answer: not many things.
Unfortunately, guac is still extra... But the price of avocados does not stop me from piling it onto this bowl of goodness.
This is my take on a burrito bowl that is layered with black bean and lime cauliflower rice, steamed broccoli, seasoned turkey and mushrooms, and then alllll the toppings of course. There are so many different variations you can play around with to create the burrito bowl of YOUR dreams, and you can use my version as inspiration.
I recommend storing the rice, broccoli, meat and toppings separately in the fridge so you can build the bowl fresh each time. This also allows you to change portion sizes depending on the day or meal you make it for!
Serving size: 4
1 bag of frozen cauliflower rice (about 4 cups)
1 can of low-sodium black beans
2 heads of broccoli
1/2 red onion
1 tbsp olive oil
1 small container of cremini mushrooms
1 lb of ground turkey (93% or 99% lean)
Paprika, cumin, garlic powder, cayenne, red pepper flakes, S&P
Plain greek yogurt
Steam the bag of cauliflower in the microwave according to bag's directions. Drain and rinse the can of black beans. Once steamed, combine the cauliflower and beans in a bowl, add a generous portion of salt and pepper, and squeeze the juice from two limes into the bowl. Set aside.
Chop the two heads of broccoli, add to a bowl with 1/4 cup of water, cover with paper towel and steam in the microwave for 4 minutes.
In a sauté pan on medium heat, add olive oil, chopped red onion and chopped mushrooms.
(TIP: Adding mushrooms to a meat mixture creates more bulk/servings without the added calories and with the added vitamins and umami flavoring!)
Once onions are translucent, add ground turkey to pan. Once meat is browned, add 2 tbsp of water and all the seasonings to the pan. Stir well so that the seasonings are evenly spread. Cook for another 2 minutes.
Now it's time to layer your bowl!
Start with a big scoop (very precise, I know) of the "rice", then add 1/2 cup of broccoli, 1/4 of the turkey mixture, 1/3 sliced avocado, 2 tbsp salsa, 2 tbsp plain greek yogurt. Sprinkle some more salt, pepper and red pepper flakes on top. And waaalaahhh!
Other great toppings: cilantro, chopped red onion, reduced-fat cheese, shredded lettuce, cherry tomatoes, Sriracha.
Move over turkey meatballs-- this pad thai is my new go-to meal and I couldn't be more excited about it!
Once I make a new recipe that I love, it becomes a part of my routine for weeks on end. I like to stick with what I know works and what I know I love. But then a couple weeks go by and I am itching for a new recipe that leaves me feeling the same satisfaction. That's why I'm pushing aside the turkey meatballs for now, and moving on to some healthy pad thai!
This recipe uses spiralized sweet potato noodles (which you can sub for whole wheat noodles, soba noodles, zoodles, or any other base of choice) and loaded with other vegetables, chicken and a bomb spicy peanut sauce that brings it all together.
Ingredients for Pad Thai:
(Makes 4-5 servings)
3 medium sweet potatoes
1 small container of cremini mushrooms
1 bag shredded brussel sprouts
3 green onions
1 lb of chicken breast
Ingredients for sauce:
2 tbsp peanut butter
2 tbsp unsweetened cashew milk
1 clove of minced garlic
1/4 cup coconut aminos or soy sauce
Sriracha- amount depends on preferred level of spicy
Spiralize sweet potatoes and add to a sauté pan with cooking spray. Put on low heat and cover to steam for 5-7 minutes. In a separate pan on medium heat, sauté chopped mushrooms, chopped shallots, brussel sprouts and other veggies of choice until shallots are translucent (about 5-7 minutes also). Uncover sweet potatoes, combine the two pans of veggies together and keep on low heat.
While those are on the stove, sauté the chicken breast and sprinkle with garlic salt and pepper. Once the breasts are white all the way through, transfer to a plate and shred it by pulling apart the meat with two forks.
For the sauce, whisk all ingredients and microwave for 30 seconds.
In a bowl, add a heaping cup of veggies and top with 4-5 oz of shredded chicken. Drizzle with 2-3 tbsp of the sauce, and top with 1 chopped green onion. Other great toppings include 1 tbsp chopped salted cashews, red pepper flakes or juice of 1/2 a lime.
After a month hiatus, I'm back! Work has been crazy and I've barely found time to create new recipes to blog about. I've been sticking to recipes I've been making for years in order to save time and effort. Regardless of how busy I am, meal prepping has continued to stay in my routine and I love the feeling of getting it all done on a Monday. "I don't have enough time to cook" is just not an excuse in my vocabulary, and it shouldn't for you either! It's all about finding recipes that are simple and tasty. You might have to go through some trial-and-error to get the cooking and process perfected, but you will SAVE TIME in the long run. I promise.
Ok, rant over.
Now onto these bad boys.
Each week, I prep the ingredients for my breakfast smoothies and make every lunch and dinner for 4-5 days. I wish I could say that's all I make, but in reality, I always prepare something sweet. That dang sweet tooth.... BUT! The sweets I choose to eat do not "ruin" my healthy habits during the week. I make simple swaps of ingredients that change the nutrition content without compromising the flavor. These modified muffins are a little bit sweet, but filled with healthy fats and protein to make a well macro-balanced treat.
1/2 cup unsweetened almond milk
1/4 cup no-sugar or real maple syrup
1/4 cup peanut butter
1 tbsp melted coconut butter
1 cup ground oat flour
1 cup almond flour
2 tbsp ground flax seed
1 tsp baking soda
4 scoops collagen peptides
2 tsp cinnamon
1/2 cup chocolate chips (or raisins)
In a large bowl, whisks eggs, milk and maple syrup together. Melt the peanut butter and let it cool for 5 minutes before whisking it in. Add the rest of the ingredients and stir until well combined.
Scoop into 10-12 muffin tins. Bake at 350 for 20-25 minutes.
Additional toppings for one muffin:
1 tbsp peanut butter (you can never have too much...!)
1 tbsp chocolate chips melted with 1/2 tbsp coconut butter (pictured above)
1 tbsp honey
Eat plain and dip it in a big ole glass of milk!
About this Section
This section is here to share my experiences in the kitchen and to give you inspiration to try out healthy and fun recipes!