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

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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)

Sides:

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!

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HOW TO:

  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!

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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 😉

Ingredients:

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)

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Toppings (optional):

Chopped avocado

Cilantro

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)

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  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)

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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.

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

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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.

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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.

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

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Ingredients:

Guacamole

Organic black beans

Chopped kale

Grape Tomatoes

Shredded carrot

Shredded beet

Sprouts

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

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

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Sunday 13 Bean & Turkey Chili

The reason this super hearty chili has Sunday in its name is because it uses a mix of 13 different dry beans that need to be soaked overnight (Saturday night in my case).

The beans and the chili itself simmer for a few hours, hence why Sunday is a great day to make this huge pot of yumminess!

This recipe freezes well and unless you want to eat chili 7 days in a row, I would most definitely put some in the freezer for a rainy day 🙂

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I was inspired by the recipe on the back of Bob’s Red Mill 13 Bean Soup Mix and added a bunch of other ingredients and spices and ran with it.  The result was fantastic!  This recipe would be equally as fantastic if you cut out the lean ground turkey and made a vegan version!

I love Bob’s Red Mill and have used tons of their other products and have never been disappointed.

This was a great base for the chili with a mix of navy, black, red, pinto, baby limas, large limas, garbanzo, great northern and kidney beans, black-eyed peas, yellow split peas, green split peas, and lentils.

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Ingredients:

1 822g Package of Bob’s Red Mill 13 Bean Soup Mix, soaked in water overnight

1 Package extra lean ground turkey

1 c pasta or tomato sauce

1 medium sweet onion, chopped

3-4 garlic cloves, minced

2 jalapeños, chopped (one seeded, one with seeds)

2 bell peppers, chopped

5 spinach ice cubes (or a few large handfuls fresh)

1 c chopped kale

1/2 bunch asparagus spears, chopped

3 vine tomatoes, largely chopped

Spice Mix (combine all in a small bowl)

3 tbsp chili powder

1 tbsp sea salt, pepper to taste

2 tsp cumin

1 tsp cayenne

1 tsp smoked paprika

1/2 tsp garlic powder 

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STEP BY STEP:

SOAK BEAN MIX OVERNIGHT IN WATER.

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THE FOLLOWING MORNING, RINSE, DRAIN, AND TRANSFER TO A LARGE POT.  COVER WITH WATER.

BRING TO A BOIL.  REDUCE HEAT TO LOW.  ALLOW TO SIMMER FOR ABOUT 1 HOUR, COVERED.

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WHILE THE BEANS ARE SIMMERING, I SUGGEST PREPPING ALL YOUR VEGGIES AND SPICES.

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AFTER ABOUT 40 MINUTES, YOU WILL WANT TO START COOKING THE TURKEY MIXTURE.

SAUTEE ONION AND GARLIC FOR ABOUT 5 MINUTES IN A SAUCEPAN.

ADD LEAN GROUND TURKEY AND SAUTEE UNTIL COOKED THROUGH.

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ADD PASTA SAUCE, SPICES, AND ALL OTHER VEGGIES.  COMBINE WELL AND SIMMER FOR ABOUT 10 MINUTES.

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ADD TURKEY AND VEGGIE MIXTURE TO BEANS AND COMBINE WELL.  SIMMER FOR ABOUT 20 MINUTES AND YOU ARE DONE!

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GARNISH WITH WHATEVER YOU PLEASE.

I USED A LITTLE BIT OF SPRING ONION AND CILANTRO.  SERVE WITH CRACKERS.  (I USED MARY’S GLUTEN FREE)

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I know this recipe seems a little bit complicated because there are so many ingredients.  But it is worth it!  And just remember you will have a freezer meal ready to go!

I hope you enjoy this hearty Sunday meal 🙂  We did!

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Quick Beans on Toast

I had this for lunch today since I didn’t really have time to put “real” beans on toast together the traditional way.  Not much of a recipe, but thought I would share my creation.

I quite often have a couple of pieces of toast topped with similar ingredients.  It is such a great option when you are busy or simply don’t have the energy to put a real recipe together.

This version was super simple, minimal dishes and everything was already waiting for me in the fridge 🙂  Healthy, quick, and hearty!  Woo hoo!

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You will need two pieces of toast.  I used Gluten Free today.

Top in the following order:

2 tbsp Black Bean Dip

Pea shoots, sprouts, spinach or whatever greens you have on hand

Sliced hard boiled egg

Cracked black pepper, salt if you desire

Sliced tomato

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There are so many toppings that are wonderful on toast.  I chose a mix of proteins today to keep me full.  It was delicious 🙂

I hope you enjoy!

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