My Favorite Chicken Burrito Bowl

Do you ever just have “one of those days”? One of those days where you’re so frustrated you just want to scream and pull your hair out at the same time? One of those days where nothing is really actually wrong, yet somehow everything is wrong? One of those days where every drawer in the kitchen that you try to open is jammed so full of stuff you can’t open it and when you do finally get it open you can’t find what you were looking for because there’s so much damn stuff in the drawer?! One of those days when your toddler is cranky and screaming and might be teething and you’re hungry and you don’t want to cook dinner but you’re seriously starving? And you just want to sit on the couch with a glass of wine and shut off all electronics and screaming babies and sit quietly for just a moment.

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Yeah, me neither. My life is perfect. Every day is a gift and nothing is ever wrong and my kitchen drawers are neatly organized and my toddler is never grumpy and I always love making dinner and I never want to sit on the couch and have a glass of wine in the quiet.

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Right… Now, all kidding aside…I had “one of those days” just yesterday. My husband was at work so I had no reinforcement, every drawer in my kitchen was filled with crap and jammed shut, I hadn’t meal prepped for the week so I had no dinner, and my toddler literally screamed for an hour about nothing. So amidst it all, I poured myself a glass of wine, turned off the TV and sat down on the couch. I pulled my daughter up on my lap and started very loudly exhaling. Then inhaling. Then exhaling. And you know what my daughter did? She started mimicking me! Breathing in and out, loudly through her mouth. It looked almost comical when she did it. And I couldn’t help but smile and laugh.

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All I needed was a moment of relaxation a little bit of joy and I felt immensely better! I left the chores for tomorrow and we both went to bed early and got a good night’s sleep and I woke up this morning ready to concur the world–or at least ready to clean out the drawers in my kitchen.

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I am trying to get better and taking things one moment at a time. Sometimes I get so preoccupied with the future and getting things done that I forget to enjoy the little moments that are happening right now. So for the time being, my kitchen drawers are clean and I am taking time to meal prep this delicious recipe and enjoy a healthy lunch!

My Favorite Burrito Bowl

  • Servings: 5
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Ingredients

  • 1 lb. chicken breast, thinly sliced widthwise
  • 1 teaspoon chili powder
  • 1.5 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Kosher salt
  • fresh cracked pepper
  • 3 teaspoons olive oil, divided
  • 1 green pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 (15 oz.) can corn, drained
  • 1 (15 oz.) can black beans, drained and rinsed
  • 2 cups brown rice
  • 1 cup pico de gallo
  • 1/4 cup fresh chopped cilantro
  • optional: fresh guacamole for topping

Directions

First, start by cooking your rice according to package directions. We have this awesome rice cooker so it takes about 20-25 minutes to cook 2 cups (which makes 4 cups when cooked). While the rice is cooking, heat 2 teaspoons olive oil in a large saute pan over medium high heat. Combine chili powder, cumin, garlic powder and  onion powder in a small bowl along with a large pinch of salt and pepper. Use about 2/3 of your spice mixture to season both sides of the chicken breast. Saute chicken breast for 3-4 minutes on each side or until each side is dark golden brown and the chicken is cooked through. If the pan seems to be getting to dry/burnt before the chicken is cooked, add a splash of chicken broth or water, cover the pan with a tight fitting lid and allow the chicken to finish cooking. I find that this method works well without adding additional oil or drying out the chicken. Transfer chicken to a cutting board to rest.

Heat the last teaspoon of olive oil in the same large saute pan over medium heat. Add green pepper, onion and a pinch of salt and pepper. Saute for 3-4 minutes and add the remaining seasoning mixture. Add a splash of water and stir to evenly coat veggies in seasoning. Remove from heat and set aside.

Time to assemble! I divided this recipe into 5 lunches but you could easily adjust the serving size to fit your needs. Start with a bed of brown rice, then divide beans, corn, veggies, chicken, pico de gallo and cilantro evenly between each serving. Top with a heap of guacamole just before serving if you’d like. Now you can enjoy healthy burrito bowls in a moment’s notice all week long!

Fig Jam, Pear and Grogonzola Tartlets (10)

 

My Favorite Oatmeal Breakfast

If you’re a regular around here you’ve seen my posts about my intentions for 2018 and all the healthy habits that I am trying to develop over this coming year. One habit that has become a regular part of my routine is meal prep. I honestly don’t know what I did without it. Well, actually I do know. I spent way too much money on eating out and ate highly caloric meals that were not healthy for me. And a lot of frozen pizza. So here is one of my favorite breakfasts that I actually just prep this the night before so that it doesn’t get too soggy. If you’re a regular around here you also know about my neurotic aversion to anything soggy. Which is why I don’t typically eat oatmeal. It’s basically just a big bowl of warm soggy. However, I have discovered the secret to enjoying all of the health benefits of oatmeal, without any of the sogginess!

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I like to start with half a cup of dry old fashioned rolled oats. Then I add a splash of full fat coconut milk, then a big dollop of my favorite Maple Brown Cow Yogurt (which I almost always accidentally call brown bear yogurt…), lots of fresh fruit and a hearty squeeze of locally produced Wisconsin honey.

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Let it sit in the fridge overnight and when you’re running out to the door in the morning, grab it and take it with you! I like to enjoy a big glass of water and sometimes a cup of tea before I dig in to my breakfast. So I just let it chill at room temp while I check my emails, then mix it up and enjoy!

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My Favorite Oatmeal Breakfast

  • Servings: 1
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Ingredients

  • 1/2 cup old fashioned rolled oats
  • 1 oz. (about 2 tablespoons) full fat coconut milk
  • 70 grams (about a 1/2 cup) your favorite yogurt
  • 100 grams (about 1/3 cup) your favorite fruit
  • 20 grams (about 1 tablespoon) honey

Directions

Add old fashioned oats to your container. I like to use a 16 oz. mason jar. Add coconut milk, yogurt, fruit and honey. Seal and refrigerate over night. Stir to combine and enjoy!

Depending on the brands you use this recipe has about 269 calories per serving. Below is a nutritional breakdown in detail.  You could reduce the saturated fat significantly by omitting the coconut milk. However, I love the flavor of coconut milk and it actually has tons of health benefits (when consumed in small portions) like lowering cholesterol and blood pressure and preventing heart attacks and strokes.

Fig Jam, Pear and Grogonzola Tartlets