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Jerk Chicken Tacos

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Jerk Chicken Tacos

-3 Blue Corn Tortillas hard shells

-3oz Chicken Breast

-3oz sweet onion

-3oz white mushrooms

-1 Pineapple Ring

-65g Reduced Sodium Black Beans

-Caribbean Jerk Cooking Sauce ( I used Hak’s Pak One Pot from Safeway) 63g

-85g Spring Mix 

Toppings:

-1/2 oz Shredded Chedder Cheese

-1 oz Diced Avacado

-2T Sour Cream

-4T Salsa

Macros (Toppings included): 37P 26F 66C

Directions

Sautee’ chicken, mushroom, onions and pineapple in jerk sauce. Add bean (drained) and simmer for 5 minutes. 

I used a slotted spoon to fill 2 taco shells, then with the remaining mixture, poured over my bed of lettuce, crumbled 3rd shell on top and distributed toppings between tacos and salad! 

Enjoy!

 

Quick and easy cucumber salad

With football season here, we have a lot of football sunday’s spent with friends enjoying the game and company. This refreshing salad is a great option you can make and take with you that is not only macro friendly, but will also be a hit on game day. The receipe below is for one serving to make it easy for those of you tracking macros, if you’re wanting a bigger batch just double or tripple these ingredients.

3 oz. raw cherry tomato’s( I used Glory’s nature sweet)

125 grams of cucumber

1 oz white onion

1/4 TBL of olive oil

1 TBL of apple cider vinegar

Dash of sea salt

Dash of dill seasoning

Peel cucumber and dice in quarters. Slice tomatoes in half and slice up your onion, throw it all in a bowl. Add your vinegar, olive oil and seasonings, and stir altogether, then cover and refridgerate for an hour. I didn’t refridgerate mine the first time I made this because I wanted to eat it for lunch and it was just as tasty but letting it set for an hour does help the flavors set it a little more. Easy as that!

I hope you like it,

Mallory

Grilled Chicken spinach salad w/ apples and walnuts

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Grilled Chicken Spinach salad w/apples, walnuts and creamy avacado dressing.

•85g Spinach

•4oz Grilled Chicken

•100g diced Fuji apple

•1T walnuts

•2oz Mushrooms 

•2oz broccoli

•28g reduced fat feta cheese

•2T creamy avacado dressing (we used Bolthouse!)

MACROS: 24C 16F 38P

Tomato and Radish Summer Salad

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Tomato Radish Salad

•200g Radishes

•200g Cherry Tomatos

•75 Red onion

•1T olive oil

•Fresh cilantro to taste

•Season w/salt, pepper and lime! 

Chop up the veggies and toss it all together!

Makes 2 servings!

Macros for 1 serving: 

9C 7F 1.5P