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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Mini Raw Energy Bars (Raw, Vegan)

I have been meaning to make these for a while now and I am SO happy that I did!

These are honestly TOO good…I have to restrain myself from creeping into the fridge and digging into the delicious stash.  If you have ever had a Larabar, these are pretty much a DIY version.

Oh, and they take almost no time at all to whip up!  Be warned… 😉





1 1/2 c medjool dates, pitted (about 12 large)

1 c raw cashews

1/2 c raw almonds

1/2 raw pepitas (pumpkin seeds)

1/2 c almond butter

2 tbsp water

Juice of one Lime

You will need parchment paper for storing separating the bars so that they don’t stick together.

Nutrition Facts (Calculated based on the recipe divided into 20 bars):

Serving size: 1 bar

10.35 g Total Fat (Healthy fat!)

162.7 calories

10.5 g sugar (natural sugar!)

4.8 g protein


Combine all ingredients in your food processor.  (Nuts and seeds first, followed by dates, almond butter, water, and lime juice)


Pulse until mixture starts to stick and lump together.


Remove mixture from the food processor and form into a large mound on a nonstick 1-inch deep baking sheet.  (You can use any glass or nonstick tray that you have on hand)


Pack and form the mixture into a rectangle.  Be sure that you pack it nice and tight so that it sticks together.

Place tray in freezer for 10 minutes to allow mixture to set.


Remove from freezer and score with a knife into 20 bars.  Pop tray into the fridge to cool and set for 30 minutes.



After 30 minutes, separate the individual bars and wrap with parchment paper to prevent them from sticking together.  Store in an airtight container in the fridge.

I wouldn’t worry about spoiling because I assure you they won’t last long enough haha






These bars are great for after a workout, as a quick grab and go breakfast, or for a 3pm crash snack and energy booster.

You can also use this same recipe to make energy balls.  Simply form into bite size balls and store in the freezer.



Someone needs to stop me from eating the whole batch now….please?

I hope you enjoy this raw, vegan deliciousness!!!

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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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