Hey there Beautiful.
Today, I’m sending something fun and practical your way.
It’s my Mexi-Bowl Recipe.
I love making this on a night when I’m short on time and want something quick and fresh.
The recipe calls for chicken meat, but you can substitute for ground beef, shredded beef, or pork. Leftover meat is great in this recipe!
Ok...if this picture has left you feeling a bit hungry, read on!...
1 cup cooked rice or quinoa (I like Lundberg’s sprouted brown basmati rice)
1 cup black beans
1/4 cup chopped cilantro
2 cups chopped romaine lettuce (chopped smaller than typical salad size)
2 avocados, peeled, pitted, and diced (alternately, can use guacamole)
1 cup hummus
1 cup pico de gallo (homemade or store bought…check ingredients)
2 cups cooked, diced chicken
1 TBSP taco seasoning (or more to taste)
Heat chicken in a frying pan on medium-low heat with 1 TBSP taco seasoning and a little bit of water (approx. 1 TBSP). Warm and cook until there is no longer water in the pan. Serve mexi-bowls by placing 1/4 cup rice (or quinoa), 1/4 cup black beans, 1 TBSP chopped cilantro, 1/2 cup chopped romaine, 1/2 avocado, 1/4 cup hummus, 1/4 cup pico de gallo, 1/2 cup taco-seasoned chicken, and a sprinkle of cumin in each of the 4 bowls. I like to serve the bowls with the ingredients separated and let everyone mix the ingredients together how they like it.
This recipe is just one of many that are part of my upcoming 7-Day TRUE Health Jumpstart Challenge. This challenge will take place in October and I'll be sharing more about it in a couple of weeks. So, stay tuned!
And, if you haven't subscribed to my blog post notices yet, what are you waiting for?! You can sign up here and receive a copy of my guide "5 Healthy Foods that Naturally Help you Lose Weight" for free as my thank you!
Here's to your TRUE health!