AVOCADO SALAD WITH LIME DRESSING

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AVOCADO SALAD WITH LIME DRESSING

  • 3 cups baby spinach
  • 6 to 8 cherry tomatoes
  •  1 medium cucumber, chopped
  •  1 avocado, diced

LIME DRESSING 

  • 2 lime, juiced
  • ¼ teaspoon ground cumin
  •  1 teaspoon raw apple cider vinegar
  • 2 teaspoons extra virgin olive oil
  • Sea salt Black pepper

Prepare the dressing. Add your lime juice, ground cumin, raw apple cider vinegar, extra virgin olive oil, sea salt, and black pepper to a small bowl. Whisk the ingredients until they come together. Set to the side. Mix the salad. Add baby spinach, cherry tomatoes, cucumber, and avocado to a bowl. Top with lime dressing and serve immediately.

Feel free to add taco meat or grilled chicken and any other veggies that you would like.  Homemade dressings are so simple to make and then you can control the ingredients.

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EGG MUFFINS

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EGG MUFFIN (Makes 6 Servings)

  • 1 tablespoon extra virgin olive oil
  • 1 ½ cups egg white (or 6 whole eggs)
  • 2 cups raw spinach, chopped
  • 2 sweet peppers, chopped
  • 1 yellow onion, chopped
  • 1 cup raw asparagus ,chopped
  • Sea salt and black pepper to taste

PREHEAT YOUR OVEN: Preheat your oven to 350°F.

PREPARE YOUR VEGETABLES: Chop all the vegetables into small pieces. Add one tablespoon olive oil to a pan and sauté the peppers, onions and asparagus. Sauté for 5-7 minutes or until the vegetables soften. Then add the spinach and sauté for an additional 2 minutes.

COMBINE YOUR INGREDIENTS: Pour the egg whites into a bowl and mix in the sautéed vegetables. Fill each muffin tin with the egg and vegetable mixture.

BAKE YOUR MUFFINS: Bake for 20-25 minutes or until fully cooked

Get creative with your veggies. These reheat well so a great thing to have on hand for busy mornings or even dinners on the go.

Easy & Clean Baked Fajitas

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SEASONINGS
1 Tbsp chili powder
½ Tbsp paprika
½ tsp onion powder
¼ tsp garlic powder
¼ tsp cumin
⅛ tsp cayenne pepper
1/2 packet stevia
½ tsp Himalayan pink salt
½ Tbsp arrowroot (or cornstarch if you do not use arrowroot)
For FAJITAS
2 onions
2 medium bell peppers (whatever colors you have on hand)
1 lb. chicken breast
2 Tbsp extra virgin olive oil
1 lime
brown rice, flour, corn tortillas, or lettuce wraps

****Cilantro, greek yogurt, tomatoes, avocados, salsa, cheese, lettuce,  or whatever toppings you would like for your fajitas

Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, stevia, salt, and arrowroot).
Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the vegetables.
Sprinkle the seasoning over the meat and vegetables. Drizzle the olive oil over the chicken and veggies and then toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for about 35 minutes, stirring once half way through. Squeeze half a lime over top of the meat and vegetables after it comes out of the oven.
Serve meat and vegetables with tortillas or lettuce wrap or serve as I did with cauliflower rice (no tortilla needed for me). Top with any of the optional toppings.

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It was so delicious!  For a basic cauliflower rice recipe click here.  Please watch my video on how easy it is to make cauliflower rice in your vitamix.

I treasure our nightly family dinners and I am sad to think the boys will be out of the house soon. Get back in the kitchen to cook real food and make time to sit around the table with your spouse, children, parents, or a friend. Shut technology off and have some conversations.