Cuban Style Rice & Beans with Turkey

Cuban Style Rice & Beans with Turkey
Last week I was sitting and waiting as my husband got his hair cut and a copy of Clean Eating Magazine caught my eye. As I flipped through the pages, I saw a photo of Cuban Style Rice & Beans with Turkey with the page number for the recipe. I immediately flipped to the page only to see that someone else had ripped the page out of the magazine and taken it with them.

Talk about rude! Why couldn’t they just whip out their smartphone and take a photo of it? Sheesh!

As we drove home, I tried looking up the recipe on the magazines website, but I couldn’t find it and that made me sad. I checked Pinterest too and nothing. I even checked the magazine section at Target while I was there and they didn’t have that particular edition anymore. Sigh.

Today, while checking out my Pinterest feed, a photo caught my eye. It was the Cuban Style Rice & Beans with Turkey that I had been searching for! Clean Eating Magazine had finally uploaded the recipe to their site and pinned it! Oh happy day!

Of course I quickly clicked on the photo to check out the recipe, made a list of the few ingredients I was missing and hurried off to the store so I could make this dish for dinner.

I had to make a few tweaks to the recipe because a) the grocery store I went to didn’t have any poblano peppers and b) I thought I had oregano on hand but I was mistaken.

Despite my two slight changes, this dish turned out really good and I will definitely be making it again!

Cuban Style Rice & Beans with Turkey
Serves 6
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 10 min
Ingredients
  1. 1 tbsp olive oil
  2. 1 small yellow onion, finely chopped
  3. 3 cloves garlic, minced
  4. 1 lb lean ground turkey
  5. 1 tsp ground cumin
  6. 1 tsp dried oregano ( I used Mrs. Dash Mediterranean seasoning)
  7. 1/2 tsp fresh ground black pepper
  8. 1/4 tsp sea salt
  9. 1 poblano pepper, seeded and diced (I used a large jalapeno)
  10. 1 red bell pepper, seeded and diced
  11. 2 tbsp unsalted tomato paste
  12. 1 tbsp red wine vinegar
  13. 2 cups canned unsalted black beans, drained and rinsed
  14. 1 1/2 cups low-sodium chicken broth
  15. 1 cup brown rice (I used jasmine rice)
  16. Juice of 1 large lime, plus lime wedges for garnish
Instructions
  1. In a large deep skillet with a tight fitting lid, heat oil on medium-high.
  2. Add onion and cook, stirring frequently, until translucent, 4 to 5 minutes.
  3. Add garlic and cook, stirring constantly, until fragrant, 1 minute.
  4. Add turkey, cumin, oregano, black pepper and salt and cook, stirring frequently, until turkey is well browned, about 5 to 7 minutes.
  5. Add poblano and bell peppers and cook, stirring frequently, until slightly softened, about 2 minutes.
  6. Push turkey mixture to sides of skillet, and to center of skillet, add tomato paste and vinegar and cook, stirring constantly, for 20 to 30 seconds.
  7. Add beans, broth, rice, lime juice and 1/2 cup water, stirring together all ingredients to combine.
  8. Bring to a boil, reduce heat to low and simmer, covered, until rice is tender, about 45 minutes. Let stand 5 minutes before serving. Serve with lime wedges.
Notes
  1. I would consider this 2 Yellow and 1 Red on the 21 Day Fix and would round it out by serving with a vegetable or small salad.
Adapted from Clean Eating Magazine
Get Fit With Nikki http://www.getfitwithnikki.com/
 This recipe was very simple to make and it’s super budget friendly too, which is something I honestly look for when meal prepping.

If you’re doing the 21 Day Fix, you may cringe at the number of yellows this dish uses, so you might want to save it for your second round or have it on a day when you might do some extra activity outside of the Fix workout for the day.

I really want to try this with just the oregano and a poblano pepper to see if they flavor profile is really different, but in all honesty, I’m not a huge fan of oregano, so the swap didn’t bother me.

After lifting weights and running, this meal hit the spot and it’s nice to know I have a new recipe to add into the mix.

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Loaded Sweet Potato Skin

Loaded Sweet Potato BannerQuick. Simple. Easy.

Those are 3 traits I look for in my lunch items and this recipe for Loaded Sweet Potato fits all three….plus it’s 21 Day Fix friendly!

I had picked up a rotisserie chicken from the grocery store, as part of my meal prep on Sunday. I shredded it up and tossed the dark and white meat into a container to use for lunches during the week. I know, chicken breast is considered the almighty of healthy meats, but I’m a fan of dark meat. It’s moist and has more flavor to me, so I mix it all together to get the best of both worlds.

While searching for new recipes to try, I found this one for Sweet Potato Skins with Chicken and Spinach, which I really wanted to try. I ended up using it as inspiration because a) I didn’t feel like making the whole recipe and b) I like to be a culinary rebel at times.

(Truth is, I was just lazy and didn’t want to look up the recipe so I tried to remember it as best I could and winged it.)

This lunch came together in under 10 minutes and we ridiculously yummy!

Loaded Sweet Potato
Serves 1
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 medium sweet potato (cut in half)
  2. 3/4 cup of shredded, cooked chicken (1 red container)
  3. 1 cup fresh baby spinach
  4. chili powder, to taste
  5. cumin powder, to taste
  6. garlic powder, to taste
  7. pepper, to taste
  8. avocado, guacamole or greek yogurt, for topping.
Instructions
  1. Microwave your potato until cooked, cut in half and scoop out a small amount of the inside, save for another meal.
  2. While the potato is cooking, place your chicken in a pan over medium-high heat. Add a little water or chicken stock to keep it moist while reheating. Sprinkle with spices to suite your tastes.
  3. Add baby spinach to the pan with the chicken and cook until wilted.
  4. Top potato with chicken & spinach mixture. Top with a dollop or guacamole, slice avocado or a dollop of greek yogurt.
Notes
  1. You could ever use a sprinkle of shredded cheese if you'd like on this, depending on what containers you have for the day.
  2. This recipe (minus topping) equals 1 Yellow, 1 Red and 1 Green container on the 21 Day Fix Program.
Get Fit With Nikki http://www.getfitwithnikki.com/
 The key to simplicity with this recipe is having the cooked chicken on hand. Rotisserie chickens are a really great meal prep item to have on hand, or you could roast one up yourself when they go on sale at the grocery store. They can be used in chicken salad, quesadillas, quick and easy taco’s, wraps and on pizza.

They’re a blank slate and are just begging for a little creativity and seasoning!

Do you use rotisserie chickens or pre-cook chicken to have on hand for quick and simple meals? If so, what is your favorite way to prepare them?

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BBQ Pulled Pork Pizza

BBQ Pulled Pork Pizza BannerLeftover food is common in my home. With two picky kids who don’t always like to eat what I cook and the fact that I enjoy cooking, there is always hanging around.

Last fall during one of my clean eating jump start groups, I shared a recipe for a “Clean” BBQ Pulled Pork and knew that everyone would have leftovers, so I came up with this BBQ Pulled Pork Pizza as a quick a simple Sunday lunch that the leftovers could be used up with.

This recipe is kept “clean” by using Stubbs BBQ sauce, which is one of the cleanest, bottled bbq sauces I’ve found. It contains no high fructose corn syrup, it’s gluten-free and they pride themselves on using high quality ingredients. It also comes in about 7 different flavors, which are all pluses, especially when you don’t have the time (or desire) to make your own from scratch.

(If you know of another clean bbq sauce, please share with me in the comments below. I love trying new things!)

BBQ Pulled Pork Pizza
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Ingredients
  1. Whole Wheat Pizza dough
  2. Leftover BBQ pulled pork
  3. ½ cup sliced red onion
  4. 1 cup shredded cheese (sharp cheddar, Monterey jack, whatever you prefer)
  5. Roasted corn (just a sprinkle over the top if desired)
Instructions
  1. Follow oven temperature directions for your pizza dough.
  2. Roll out the dough to fit your pan. Top with BBQ pork, onion and cheese.
  3. Bake for about 12-15 minutes, depending on pizza dough and oven temperature.
To make the "Clean" BBQ Pulled Pork
Ingredients
  1. 2lb pork roast
  2. 1 Tbsp smoked paprika
  3. 1 tsp garlic powder
  4. 1/2 tsp salt
  5. 1/2 tsp pepper
  6. 8 ounces of beer (I used Angry Orchards Cider Beer)
  7. 32 ounces of barbecue sauce (Stubbs BBQ sauce has a pretty clean ingredient list but you may need to add some water to thin it out a little if it’s very thick – you don’t want it to burn in the slow cooker)
Directions
  1. Season pork with onion powder, garlic powder, paprika, salt and pepper. Add to crockpot, add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Toss to coat and let sit for 10-15 minutes before serving to absorb everything. Serve as desired.
Get Fit With Nikki http://www.getfitwithnikki.com/
 As you can see, the beauty of the pork is that it is cooked in the slow cooker, which means you can set it and forget it…and who doesn’t like that?!

Simply pop it into the slow cooker on a Saturday morning, run your errands (make sure to pick up some soft rolls to serve it on), come home and enjoy! Then the next day, you can enjoy the leftovers as a super yummy pizza, that takes less than 30 mins to prepare. Score!

I don’t have exact 21 Day Fix container counts for this since BBQ is technically a no-no. After you complete your first round of the program, you can be a little more adventurous with a few meals and give this a try. It’s still clean eating, just not 100% Fix approved.

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Savory Sweet Potato Pancakes

Sweet Potato Pancake BannerObsessed.

It’s a word you could probably use to describe me when it comes to pancakes. As I’ve mentioned before, I eat them almost every morning and I’m not ashamed of it.

Yesterday, I woke up and saw that we forgot to run the dishwasher. Not thinking, I popped in a detergent tablet and hit start before realizing my griddle pan and both Ninja cups, as well as the blade where in there. That meant no pancakes for breakfast and I almost cried.

I carried on with my coffee and a bowl of banana oatmeal topped with strawberries but it just wasn’t the same.

When lunchtime rolled around, I was still thinking about pancakes (it really is an obsession) but I also wanted something savory. I look in the fridge at what my option where and decided to experiment.

With 3 simple ingredients and my pancake making tools, these 21 Day Fix friendly, Savory Sweet Potato Pancakes were born!

Savory Sweet Potato Pancakes
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Ingredients
  1. 1/2 cup mashed sweet potato (1 medium sweet potato)
  2. 2 eggs
  3. Spice of choice (ie: cinnamon, ginger, Cajun seasoning, etc)
Instructions
  1. Add all of the ingredients into your blender. Blend well.
  2. Preheat your griddle over a medium heat until hot. Spray with non-stick spray.
  3. Spoon 1/4 cup amounts of batter onto griddle to form pancakes.
  4. Cook 2-3 minutes; Flip and cook for 2-3 minutes more.
  5. Top as desired.
Get Fit With Nikki http://www.getfitwithnikki.com/
These yielded a much thicker batter than what I am used to, so I had to spoon them into the pan. I probably could have thinned it out a little with some water, but the texture of the final product was spot on.

For those of you doing 21 Day Fix these count as 1 Yellow, 1 Red and if you top it like a veggie like I did, 1 Green.

After digging through my spices, I opted to use some Cajun seasoning in my batter. I then topped them with 1 cup of baby spinach, which I wilted on the griddle as the pancakes were cooking and a drizzle of Sriracha.

I plan on trying these with cinnamon and maple this week, as well as some other variations over the next few weeks. I’ll report back with what works.

Have you ever tried a savory pancakes before? What flavor combinations do you think would work well?

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Cashew ‘n’ Oat Hotcakes {21 Day Fix Extreme}

cashew oat hotcakes banner
By now, you all know that I LOVE pancakes!

I eat them almost everyday for breakfast and I’m always posting my latest creations on Instagram.

{Click here for the post I did with recipes for National Pancake Day}

When I received the 21 Day Fix Extreme in the mail, the first thing I did was crack open the nutrition guide to see what kind of recipes they added and I was over the moon excited to see these Cashew ‘n’ Oat Hotcakes.

In all honesty, I never thought of using nuts in my pancake batter but I think it’s a great idea. I’m also a HUGE fan of cashews so I knew I had to try them.

Check out this video of Autumn showing you how to make them, or you can just skip down to the recipe…totally up to you!

 

 

 

 

Please note, this recipes makes 10 pancakes and each serving is 2 pancakes, so these would be good for meal prep. Simply make a batch of them, store them in ziptop freezer bags and heat them in the mornings. Simple, right?!

Cashew 'n' Oats Hotcakes
Serves 2
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Ingredients
  1. 2 cups old-fashioned rolled oats
  2. ½ cup raw cashews
  3. 1 dash Himalayan salt (or sea salt)
  4. 1 egg
  5. 1 Tbsp. coconut oil, melted
  6. 1⅓ cups distilled water
  7. 1 tsp. vanilla extract
  8. 1¾ cup mixed berries
  9. nonstick cooking spray
Instructions
  1. Place oats, cashews, and salt in food processor or blender; pulse until coarsely ground.
  2. Add egg, oil, water, and extract; pulse until well blended. Batter will be thick, but if it is as thick as paste add 2 to 3 additional Tbsp. of water.
  3. Heat medium nonstick skillet over medium heat.
  4. Spoon about ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
  5. Flip with spatula and cook for 30 seconds.
  6. Repeat with remaining batter.
  7. Serve pancakes topped evenly with berries.
Notes
  1. As per the book, these are 1/2 PURPLE, 1 YELLOW and 1 tsp per serving (2 pancakes)
Adapted from 21 Day Fix Extreme Eating Plan
Adapted from 21 Day Fix Extreme Eating Plan
Get Fit With Nikki http://www.getfitwithnikki.com/
Now while I like these,  they will not be replacing my Healthy Pancakes. I just find them super simple to make and I like that I can cover more containers with them than this recipe does. The Healthy Pancakes also taste better to me. I like the banana flavor of them and the sweetness that offers. These tasted more like baked oatmeal to me, which I know some people will love…I’m just not one of them.

These are still definitely worth making to see how YOU like them. They can offer a nice change of pace from time to time!

So…the burning question of the day is…. Do you call them pancakes or hotcakes?! Rumor has it that it depends on where you live as to what you call them.

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Chocolate Peanut Butter Shakeology Ice Cream

Chocolate Shakeology PB Ice Cream

Ice cream. Once upon a time it was my favorite thing to eat. Then I realized a lot of the bloating and digestive issues I had were because of dairy issues and I had to break off our relationship.

Sigh…

Then, one day while grocery shopping I found Lactaid ice cream and we were reunited and happy together.

Yay!

That is until the 21 Day Fix came along and broke us up again.

Boo.

Since I started the 21 Day Fix Extreme a week ago, I was missing that sweet treat that I typically craved in the evening. Giving up those “treats” is tough, especially when they were already healthy. Yes, I could have my Shakeology at night and I did a few times, but it just wasn’t what I was craving. I wanted ice cream! 

{Fun Fact: I tend to crave ice cream when it’s cold out. I’m totally weird, I know.}

Tonight I remembered a while back I had experimented with ice cream and decided to try making it with my Shakeology!

The result was yumtastic and it’s simple to do. I decided to try a Chocolate Peanut Butter Shakeology Ice Cream, but I have plenty of ideas for other flavors.

Chocolate Peanut Butter Shakeology Ice Cream
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Prep Time
5 min
Total Time
2 hr
Prep Time
5 min
Total Time
2 hr
Ingredients
  1. 1 scoop Chocolate or Vegan Chocolate Shakeology
  2. 1/2 cup unsweetened vanilla almond milk
  3. 3 heaping teaspoons of natural peanut butter
  4. 1 cup of ice
Instructions
  1. Blend all of the ingredients together.
  2. Transfer mix to a bowl, cover and place in the freezer for about 2 hours.
  3. Scoop and enjoy.
Get Fit With Nikki http://www.getfitwithnikki.com/
 This totally satisfied my ice cream craving with zero guilt whatsoever!

It also fit my container counts which made it even better. This tallies up as 1 RED, 4tsps (add less peanut butter if you don’t have that many available) and 1/2  YELLOW since I only used 8 ozs of unsweetened almond milk.

You could absolutely turn this into flavor Shakeology you normally like to blend up. If you are not following the 6pm no yellow, no purple container rule (which I kinda broke by using almond milk, but I was afraid this would turn out like a sorbet with just water) you could use a frozen banana in this so it will be creamier.

Some flavors I plan to try:
All of the Girl Scout Cookie flavors I posted the other day. (This is basically the Tagalongs flavor)
Chocolate Covered Strawberry
Chocolate Peanut Butter Banana
Mocha Fudge (add strong coffee and a splash of almond milk)

Currently I only have chocolate on hand and you could use any protein powder for this. There are some great flavors on the market too, like cake Batter, Fudge Brownie, Mint Chip and Cinnamon Roll, which would make flavoring even easier!

Have you ever turned your Shakeology or other protein into ice cream? If so, what flavor combo did you use?

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Girl Scout Cookie Inspired Smoothies

Girl Scout Cookie Inspired SmoothiesIt’s that time of year! The Girl Scout mafia is out pedaling their sweet treats that none of us can resist. You know, the ones that come in colorful boxes that seem to get smaller each year but the price gets higher?

Yes, I know I sound bitter…it’s how an addict sounds when they’re trying to resist temptation.

At this current time in my life, I have to avoid these tempting morsels because I am doing the 21 Day Fix Extreme and there is no container for them. Wouldn’t it be great if the color of the box the cookie came in dictated which container you could count these sweet delights as?

  • Tagalongs in Red
  • Samoa’s in Purple
  • Thin Mint’s in Green

A girl can dream, right?

Sadly, that is not the case and I have 2.5 weeks until I can shove my face full have a taste of my favorites.

Until then, I will satisfy my cravings for them with these Girl Scout Cookie Inspired Smoothies using Shakeology!

Tagalongs Shakeology

Samoa Shakeology

Thin Mint ShakeologyThese recipes have really been satisfying my Girl Scout cookie cravings without feeling guilty.

I truly have the worlds biggest sweet tooth, which is why I love Shakeology so much. It truly helps me to keep it under control, while getting lots of the nutrients I would be missing if I was just shoveling cookies into my face all day.

If you don’t use Shakeology, these recipes can absolutely be made with any protein power…not just Shakeology. The flavor will vary based on the brand you use, so you may have to adjust things a little.

Want to bump up the nutritional value of these even more? Add a handful of baby spinach to them. It won’t alter the taste but it will up the goodness!

I know there are a lot more Girl Scout flavors but these are the only ones I’ve messed with. Honestly, these are the only Girl Scout cookies I really like, so I haven’t tried to mess with the others.

If you have any healthy shake recipes for any cookie flavors not shown here, please share them in the comments!

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