Deconstructed Chicken Bajitas

I didn’t plan on posting this as I have been on a little bit of a hiatus from the blog, so please excuse the lack of prepping photos!

I have had quite the torrential downpour of issues happening in life and it has all just been too much to keep up with.

But enough about that, because I felt like I really needed to share this super easy DELISH recipe with you all.  It is inspired by the contents and flavours of chicken fajitas and burritos. Yum!  I’m in a Mexican food stage again haha


For Sauteed Peppers:

2 red bell peppers, cut into strips

2 jalapeno peppers, most seeds removed, cut into strips

1 sweet onion, cut into strips

Chicken Marinade:

6-8 boneless skinless chicken breasts.  Trimmed and cut into strips.

1-2 tbsp avocado or olive oil

Juice and zest of 1 lime

2 tsp chili powder

1 tsp cumin

1 tsp oregano

1/2 tsp garlic powder (or fresh garlic if you prefer, about 2 cloves)

salt, to taste (I used about 1/2 tsp)


Brown rice

Avocado 1-2 (mashed, with lime juice)

Organic black beans

You can also add anything else you would like to see on your plate, but I was working with what I had on hand!



  1. Combine all  chicken marinade ingredients in a large bowl, mix well.  Add prepped chicken strips and coat well.  Set aside in the fridge to marinate for about 30 minutes.

2.  Now would be the time to put the rice on to cook, depending on the rice you use.  But, it usually takes about 40 minutes to cook fully.

3.  Prep your bell peppers, onion, and jalapeño peppers.  I prefer to use a wok to do this, as it cooks things quickly, and you don’t require oil.

4.  Sauté onion in a little bit of oil until softened.  (No oil if you use a wok)  Add bell peppers and jalapeño strips. Sauté until slightly softened.  Set aside in a bowl.

5.  Prep your other toppings:  black beans (from a can!) rinsed and drained and mash your avocado with a bit of lime juice.  Set aside.

6.  Sautee chicken strips until cooked through.

7.  Ready to serve.  Add a little bit of everything to your plate as you so desire and enjoy!!  I usually throw the bell pepper mix back in the wok for a quick minute to reheat before serving.



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5 Ingredient Mexican Soup

I love this stuff, we honestly make it all the time!!

I have the oddest obsession with Mexican flavours, I truly can never get enough.  This recipe could not get any easier, and it is divinely delicious!

There is a high protein content to this soup, so a small bowl will easily fill your belly!


Please excuse my absence from the blogging world, as we have had quite the little crisis happening in our condo unit and have been in a hotel since Friday evening.

Not exactly how we expected to be spending our long weekend!  In a nutshell, we had water leakage coming from another unit and discovered hidden mold in our bedroom (behind the wallpaper and in the closet)!!!  More on all of that later…it’s a long story and deserves a well thought out post of its own!

I am extremely grateful to have some wonderful experts in the field assisting me in how to handle this stressful situation.  (More on that later too!)

Anyways back to the simplest most delicious soup recipe.  My pictures are nothing to write home about for this one, because we were working with a hotel room kitchen and dishes…but it still tasted great 😉


2 cans white kidney beans, drained and rinsed

1-2 bottles of salsa verde (you can also make homemade if you desire)

Organic Chicken broth (about 4 cups or one box)

4-5 Boneless skinless chicken breasts, trimmed

Water, to fill pot (you will add as the broth reduces)


Toppings (optional):

Chopped avocado


Chopped green onion

Crushed tortilla chips

(If you wanted to be really bad, you could also add shredded cheese or a dollop of sour cream, but we didn’t go that far haha)


  1. Trim and prep your chicken breasts.  Add to a large stockpot and cover with chicken broth.  Fill to the top with water.  (Obviously allow for some room, so it doesn’t boil over)


2.  Bring broth to a boil on high.  Skim any scum off of the top an discard.

3.  Add beans and salsa verde (I start with one jar of salsa and add more later if needed)  Reduce heat to medium and allow to cook for about 20-30 minutes.


4.  Remove chicken breasts from the soup.  Use a fork to pull apart the chicken so it becomes shredded.  Add back to the soup.



5.  Cook for a few minutes longer.  Taste test, and if it is lacking in flavour a little bit, add some additional salsa verde.  (We used about a bottle and a half for this batch)

6.  Remove from heat.  Serve hot with toppings of choice.




I hope you enjoy!!!  Warning, it is a spicy one! 🙂

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Vegan Lunch Bowl

This is the ultimate in easy to put together.  So long as you have the right ingredients on hand.  Things like pre chopped kale, beans, guacamole, shredded carrot and beet.


With minimal prep time, this bowl takes minutes to throw together and will leave you full and satisfied.




Organic black beans

Chopped kale

Grape Tomatoes

Shredded carrot

Shredded beet


Top with:  Drizzle of avocado oil, fresh lemon or lime juice sea salt, pepper, red pepper flakes




I hope you enjoy this simple, delicious vegan bowl of goodness!

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Get Your Green On Smoothie

As per usual, I am always trying to cram more greens into my diet.  The easiest way to do it?  Hide them in a green smoothie!

Sure, it isn’t the prettiest hue of the rainbow, but I assure you it tastes mighty delicious.

This particular smoothie contains a combination of greens:  Kale, Baby Spinach and Romaine Lettuce, all in one place 🙂




1 c almond milk

3/4 c kale, stems removed (chopped)

Handful spinach

1 leaf romaine lettuce

1 pear, cored and chopped

1/4 avocado

4 large strawberries

1-2 medjool dates, pitted

3-4 Ice Cubes

Combine all ingredients in a high speed blender and blend until smooth.  Pour into cup or mug of choice and serve immediately if possible.





I hope you enjoy this nutrient packed green smoothie and have a wonderful day! 🙂

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Light & Creamy Pasta Salad

This is pretty much just a quick mish-mash of random ingredients hanging around in the fridge that need to be used up.  It’s pretty good on its own or as a simple side dish.


I used leftover brown rice pasta from the night before, but I recommend making the pasta fresh, rinsing it with cold water, setting aside and allowing it to cool.



2 c cooked brown rice pasta (or pasta of choice)

1 1/2 cups grated zucchini (squeeze out extra liquid after grating)

1 1/2 cups of grated carrot

1 Red or Yellow bell pepper, chopped

2 Spring Onions, chopped

1/4 c Pepitas

Salt & Pepper to taste


Prep all ingredients and combine everything in a medium size bowl


Make the light and creamy dressing: 

1/4 c plain greek yogurt (lactose free)

1 tsp Apple Cider Vinegar (with the mother)

1 tbsp Dijon Mustard


Combine salad and dressing and coat well.  Cover with plastic wrap and refrigerate for about 1 hour before serving.


Garnish with fresh parsley, 1/4 sliced avocado and some hemp seeds.  This dish would work well with a small piece of grilled chicken as well.



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