This dish is a refreshing summer throw together great for a quick after work meal or a relaxing sit down dinner with the family! While mangos contain many antioxidants to help protect the body, avocados are loaded with monounsaturated fatty acids which have been shown to reduce inflammation!
4.5 oz grilled chicken
1 medium zucchini spiralized
1/3 cup cubed mango
1/2 small avocado
1 cup grape tomatoes
1 tbsp double roasted Trader Joe’s salsa
Slice the mango, avocado and tomatoes into desired sizes
Spiralize 1 medium zucchini
Grill the chicken for approx. 20 minutes or cook in a pan using coconut spray for 15 minutes, flipping half way
Sauté the zucchini and tomatoes in a pan for 8-10 minutes on medium to low heat
In a bowl, combine mango, avocado, and salsa
Once cooked, topped the zoodles with the mango and avocado salsa and dinner is ready!
When you’re trying to eat healthy while everyone around you is having burgers and fries, this dish is the perfect alternative! I use Trader Joes Brand chile lime chicken burger patties for this dish as they have a great flavor and limited ingredients. Also, although I sautéd golden beets for my side, slicing these and roasting them in the oven is a great substitution for fries!
1 Trader Joes Chile Lime Chicken Burger Patty
Roughly 1- 1.5 cups cubed golden beets
1/2 Roma Tomato sliced
2 tbsp Wild Garden brand jalapeño hummus dip
1 butter lettuce cup
Place the golden beets in a pan and sauté for approx. 12 minutes or until a fork is easily able to puncture them.
In another pan, cook the chicken patty using coconut oil spray for 10 minutes or until the edges are just getting crispy
Once cooked, place the patty on the lettuce cup and add tomato, avocado, and hummus (or desired condiment)
Plate the golden beets and enjoy!
This dinner is perfect for those days when you’re craving something tasty, but don’t have have much time to cook. It only takes 25-30 minutes to make with prep and cooking and is loaded with my two favorite proteins and all the veggies!
2 cups shredded cabbage
2 cups broccoli florets
8-10 grape tomatoes cut in half
3 oz sliced mushrooms
2 oz chicken tenderloin
Approx. 6 large pre-cooked, frozen shrimp (I used Trader Joe’s Brand)
1 tbsp Galeos brand Miso Sesame Seed Dressing
Defrost shrimp as instructed on bag
Cook chicken in a pan on medium heat using coconut oil spray
In another pan, sauté broccoli, grape tomatoes, and mushrooms on medium heat until they are cooked ( I usually cook them for 6-8 minutes or until the mushrooms are dark brown , and the tomatoes are juicy)
Place raw cabbage on a plate and top with cooked veggies, chicken and avocado
Lastly, top with defrosted shrimp, drizzle on the dressing and mix all ingredients.
*Because I used pre-cooked shrimp to save time I did not heat them in any way*
This Chicken fajita bowl is the perfect spin on the traditional fajita bowl without all of the extra, empty calories. Made with cauliflower rice as the base, this veggie packed bowl is loaded with fiber to help keep your digestive system healthy and keep you feeling fuller for longer!
2, 4 oz chicken breasts
4 cups cauliflower riced (see recipe for details) *optional: add one sliced zucchini
1 sliced red bell pepper
1 sliced green bell pepper
1/2 white onion
1 cup canned corn
6 oz sliced mushrooms
Optional: 2 tbsp wild gardens jalapeno hummus
Slice bell peppers, onions and mushrooms and set aside
Spray a pan with coconut oil spray and cook the chicken on medium heat, flipping half way for roughly 15-20 minutes depending on the size of the chicken breast
Place corn in a pan and saute for 8-10 minutes
In another pan, saute the bell peppers, onions and mushrooms until they are soft, but still a little crispy
Cook the cauliflower rice in a third pan for 4 minutes and add in chopped zucchini if you want added veggies
Throw everything in a bowl, top it with avocado and lemon and enjoy!
I love using this as a base for any dish. It is so easy to diversify and adjust to any food cravings!
My absolute favorite way to make it is spiced with chilli powder, and loaded with zucchini and bell pepper for extra veggies and a sweet taste!
2 cups riced cauliflower
1 medium zucchini
1/2 green bell pepper
1 tsp chilli powder
Place cauliflower in a food processor until it is at the desired consistency
Chop zucchini and bell pepper and place in the pan
Add in riced cauliflower after 3 minutes and saute for 8-10 minutes, adding chilli powder half way
Squeeze lemon over dish and serve!