, , ,

5 Ingredient Thai Cabbage Salad

Cabbage, a mildly sweet flavored vegetable with many health benefits. You can find green or red cabbage at your local grocery store, normally sold by the pound. You can also find it bagged pre-shredded. It has health-promoting sulfur compounds and red cabbage contains an extra boost of phytonutrients. All varieties of cabbage are a low calorie, high fiber and vitamin packed, making it a great choice when it comes to weight loss.

I’m always looking for simple recipes that I can whip together quickly. This salad is just that! I’ve been meal planning for a long time blind to portion sizes, especially when it comes to vegetables. I was always under the impression that more was better. When beginning the Beachbody meal plan, I was finally able to put into perspective what a serving of vegetables looks like making it easy to make single or double serving portions.

Most of the time when I make this salad I make it single serving in a glass lock container to take with me to work. You can easily double, triple or quadruple this recipe to make it accommodate more people or to just have a container of it in the fridge. I know my boyfriend loves having cold salads in the fridge and because the cabbage isn’t cooked the dressing doesn’t make it soggy so it’s a great go-to recipe for that.

Ingredients

  • 1 cup of mixed cabbage, red and green shredded
  • 1/2 carrot, shredded *optional
  • 1/2 tsp sesame seed oil
  • 1 tsp coconut amino’s or low sodium soy sauce
  • 2 tsp rice vinegar
  • Sprinkle with toasted sesame seeds

Directions

Mix everything in a bowl. See, I told you it was simple! 😉

Yields: 1 serving

For my fellow fixers: 1 green, 1/2 orange + 1 tsp

 

, , ,

Burrito Bowl

Every time my boyfriend and I go to the states we always seek out Chipotle on our route. We put in our US sim card and start the search for the nearest one. It’s seriously my favorite restaurant, if only they had one in Montreal. It’s fast, healthy, filling… and did I mention? Delicious! They have opened other “similar” restaurants in our area like Quesada and Mucho Burrito, but so far nothing quite lives up to my love for Chipotle.

Obviously, I think to myself I could totally make this myself! While Tyler was in Poland in October I played around with the recipe and found what I felt was pretty close to our favorite pit stop. I recently experimented and made it with quinoa, which is normally a favorite, but not in this recipe! The rice really adds a better less mushy texture to the bowl.

Ingredients

  • 4 large chicken breasts, cut into 1″ cubes (or 8 small)
  • ¼ tsp. cumin
  • ¼ tsp. coriander
  • ¼ tsp. oregano
  • ¼ tsp. garlic powder
  • ¼ tsp. chipotle powder
  • ¼ tsp. salt
  • 2 cups brown rice, cooked
  • 1 cup black beans, soaked and cooked
  • 2 cans corn niblets
  • 1 cup salsa
  • 3 cups romaine lettuce
  • 1 cup Greek yogurt
  • 1 recipe easy guacamole

Directions

Two-Three hours before you cook this recipe soak black beans, you can also use canned if that’s easier for you. Cube chicken breasts, evenly seasoning them with spices. Cook on stove top until cooked through, place aside. While you’re cooking the chicken you can start the rice and cook beans. Once all your components are ready you can assemble your burrito bowl!

, , ,

Taco Salad

Another classic for me growing up was Tacos. I love tacos, so naturally, taco salad is a must in this recipe collection!

Ingredients

  • 2 tbsp. avocado oil
  • 1 medium onion, chopped
  • 5 garlic cloves, pressed
  • 1 pound of ground beef (chicken or turkey)
  • 1 tsp. paprika
  • 1 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1/2 tsp. chili powder
  • 1/2 tsp. cayenne
  • Salt and freshly ground pepper
  • 1 cup water
  • 1 can (6 oz.) tomato paste
  • 1 head of romaine lettuce, rinsed, dried, and chopped
  • 2 medium tomatoes, chopped
  • 6 oz. cheddar cheese, grated
  • 6 tbsp. sour cream
  • 6 green onions, chopped
  • 8oz Salsa

Directions

In a large skillet over medium heat, heat the oil. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 1 minute longer. Turn up the heat to high and add the ground beef. Brown the meat, stirring constantly, until crumbly. Drain excess fat. Lower heat and add the paprika, cumin, oregano, chili powder, cayenne, and plenty of salt and pepper. Add water, tomato paste, and mix together well. Bring to a boil then reduce the heat to low and simmer for 10 minutes stirring occasionally. Place the romaine lettuce on four plates or tortilla bowls. Spoon the meat mixture over the lettuce. Top with tomatoes, cheese, sour cream, green onion, and salsa. You could always buy a taco mixture to cut down on time if you’re in a rush!