Taco Salad-in-a-jar

 

Fiesta Taco Salad-in-a-jar with Creamy Avocado + Cilantro Dressing

The ULTIMATE in grab-n-go meals for your week ahead!

These salad jars are stacked with flavors, textures, and energy boosting nutrients!

This recipe requires a bit more prep and ingredients…but it’s SO worth it!

ngredients

For the Homemade Creamy Avocado + Cilantro Dressing:

• 1 medium ripe avocado 
• 1/4 cup fresh cilantro leaves, chopped 
• 1/4 cup plain Greek yogurt
• 1 Tbsp fresh lime juice 
• 3 Tbsps extra virgin olive oil 
• 1 clove fresh garlic, peeled
• 1/4 tsp sea salt 
• 1/4 tsp freshly ground black pepper 
• 1/4 cup cold water

For the Grass Fed Beef or Ground Turkey and Black Bean Filling:

• 15 ounces black beans, rinsed and drained if using canned 
• 1 lb ground grass-fed beef, or turkey, browned, and well seasoned with the following:
• 1/2 Tbsp cumin
• 1/2 tsp each of chili powder, onion powder, granulated garlic, paprika, and turmeric. 
• Add sea salt and fresh black pepper if desired.
• Adjust to taste I always add more seasonings at the end if desired.

For the Roasted Corn:

• 1 tbsp avocado or olive oil 
• 1/2 diced green bell pepper
• 1/2 diced red bell pepper
• 4-6 ounces diced, roasted green chilies
• 2 corn cobs  or 1 cup frozen corn

Instructions

From the Bottom of the jar, going up:

1. 2 Tbsps creamy avocado + cilantro dressing in the very bottom of each jar
2. 6-8 grape tomatoes 
3. 1/3 cup of seasoned ground turkey and black bean (directions below)
4. 3 Tbsps fresh roasted corn, peppers, and green chile mixture
5. 6 halved black olives 
6. 3 Tbsps of fresh diced red, yellow & orange baby bell peppers 
7. 1 Tbsp grated all-natural cheddar cheese
8. 2 good handfuls of torn green lettuce leaves at the very top

Dressing Instructions:

1. Place all your dressing ingredients into a food processor or high-speed blender.
2. Process until smooth, stopping to scrape down the sides.
3. Thin out the salad dressing out with about 1/4 cup cold water (more or less) just until you get your desired consistency.
4. Keeps well in an airtight container for 1 week, refrigerated. Makes 6-8 servings of dressing.

Filling Instructions:

Makes enough for 6-8 salad jars

1. Remove cooked, and seasoned meat mixture from pan, allow to cool, then place in a bowl add black beans and gently stir to combine.
2. Using a cast iron skillet heat 1 Tbsp of avocado, or olive oil, then add in this order 1/2 diced green bell pepper, 1/2 of a diced red bell pepper saute for 2 minutes add the corn cut and removed from 2 cobs and 4-6 ounces diced roasted green chilies.
3. Saute all together for 3-4 minutes on a med-high heat...don't over roast this mixture, you want it firm.
4. Assemble your salad jars in the order first mentioned above.
5. These stay well for 3-4 days, sealed well in the refrigerator.

7 Taco Recipes Under 310 Calories

Steak Tacos with Red Peppers and Onions

Steak lovers are in for a treat with these hearty tacos made with seasoned beef, sautéed peppers and onions, and fresh cilantro. Get the recipe.

Shrimp Tacos

These mildly spicy shrimp tacos get flavor from cumin and chili powder and are topped with lots of fresh veggies. Get the recipe.

Chicken Tacos

Even though these simple chicken tacos taste like delicious comfort food, they have only 248 calories and 6 grams of fat per serving. It’s OK to add shredded lettuce or cabbage and salsa! Get the recipe.

Crunchy Spicy Shredded Pork Tacos with Pineapple Salsa

These are a real crowd-pleaser. Sweet pineapple and crunchy radishes go perfectly with tender, slow-cooked pork loin in these mouthwatering tacos. Impress your family with these gourmet tacos that are surprisingly easy to make. Get the recipe.

Chipotle Vegan Tacos

Keep it fresh with these chipotle-spiced tacos wrapped in cabbage leaves instead of tortillas. They are low in carbs, and with only 166 calories per serving, they’ll keep you feeling light. Get the recipe.

Mexi-Cal Tacos

These versatile tacos are made with tofu, but feel free to swap in your favorite protein. They feature a lime and cilantro sauce and fresh salsa that can be as spicy or mild as you like. Get the recipe.

Black Bean and Veggie Tostadas

Top a baked whole wheat tostada with black beans and other veggies to get a filling, fiber-packed meal! Substitute pinto or kidney beans if you prefer them. Get the recipe.

Author: Kirsten Morningstar

15 Healthy Breakfast Ideas

Here are some healthy breakfast options:

If you’re looking for a healthy breakfast, you’ve come to the right place. Because, as tempting as croissants and donuts and bagels are… let’s face it, most of the time it would be awfully tough to call them “healthy.”

But, that doesn’t mean you should be stuck eating plain oatmeal or egg whites every morning for breakfast either. There’s a happy middle ground filled with quick, easy breakfast ideas that will make your stomach and your taste buds happy.

What Is a Healthy Breakfast?

A healthy breakfast is a balanced breakfast. According to Beachbody’s Senior Director of Nutrition, Denis Faye, M.S., a balanced breakfast is “one that has a mix of carbs, protein, and fat.” That mix can vary a little depending on your needs and goals. “If your goal is to stay satiated, you may benefit by upping the protein and leaning more toward eggs, Greek yogurt, or a protein drink like Shakeology as a part of your breakfast,” says Faye. “On the other hand, if you’re working out within an hour or so or you’re super active and burn through a lot of calories every day, you might try a breakfast higher in carbs. Waffles, anyone?”

Protein-based breakfast foods include: Eggs, Shakeology, meat, tofu, and yogurt.
Carb-based breakfast foods include: Oatmeal and other grain-based foods such as whole-grain pancakes, muffins, and waffles.

15 Healthy Breakfasts

Carb-Based Breakfast Options

1. Slow Cooker Banana Bread Oatmeal
Set and forget this slow cooker breakfast made with steel-cut oats, bananas, flaxseed and spices, and in the morning you’ll wake up to a fiber-rich meal. Portion Fix containers: 1 Purple, 2 Yellows, ½ Blue, ½ Orange

2. Whole Wheat Waffles
Just because you’re eating healthy doesn’t mean you can’t have waffles. Because a world without waffles… just no. This recipe is a pretty classic waffle recipe with whole wheat flour swapped for standard all-purpose flour, but the addition of flax seed takes its healthy factor up that extra notch. Make them ahead, freeze, and pop one in the toaster when the waffle craving strikes. Portion Fix containers: 2 Yellows, 1½ tsp.

3. Baked Oatmeal Cups with Raisins and Walnuts
Oatmeal cups are a great grab and go breakfast and the carb-forward cousin of the egg bites below. Like with those, make a dozen ahead of time and heat up in the morning before going to work. Portion Fix containers: ½ Purple, 1 Yellow, ½ Blue

4. Apple Cinnamon Protein Pancakes
With 13 grams of protein per serving, these could technically fall into the high-protein breakfast selections below. Either way, they’re light and delicious. Portion Fix containers: ½ Purple, ½ Red, ½ Yellow

5. Slow Cooker Steel-Cut Oatmeal with Apples and Cinnamon
One of my favorite oatmeal recipes is apples and cinnamon, but this slow cooker recipe takes it to the next level with steel-cut oats and a touch of maple syrup. It’s worth the wait. Portion Fix containers: ½ Purple, 2½ Yellow

6. Multi-Grain Banana Pancakes
Warm, fluffy pancakes. Yes please. If you don’t tell anyone these pancakes are healthy, I won’t. At 280 calories and 10 grams of protein, these could easily become a weekend staple. Did someone say brunch? Portion Fix containers: 3 Yellows

7. Blueberry Banana Blender Muffins
It might sound bananas to make muffins in a blender, but it works! For these, we added a little Greek yogurt to the recipe to up the protein content of this healthy breakfast. Portion Fix containers: ½ Purple, 1 Yellow, ½ Blue

High-Protein Breakfast Options

1. Mozzarella and Egg White Breakfast Sandwich
Raise your hand if you want the best cheesy, eggy, healthy breakfast sandwich! For even more melty cheesy goodness, pop it in the toaster oven or microwave. Portion Fix containers: ½ Red, 2 Yellow, ½ Blue

2. Cinnamon Roll Shakeology
A freshly baked cinnamon roll from a bakery will set you back around 500 calories. Mostly of fat and sugar. Avoid the sugar high and get the taste of a cinnamon roll in this healthy Shakeology smoothie that has 17 grams of protein. Portion Fix containers: ½ Yellow, 1 Red

3. Goat Cheese, Tomato, and Parsley Scramble
If you want to load up on protein but not calories, this egg white scramble will do the trick. Can’t stand goat cheese? Swap it out for any of the other Portion Fix or 21 Day Fix-approved cheeses. Portion Fix containers: ½ Green, 1 Red, ½ Blue, 1 tsp.

4. Yogurt Berry Parfait
You could get one of this quick breakfasts at the drive-thru, but it’s actually faster (and healthier) to make it yourself at home. Also, do you really want to deal with traffic while waiting for breakfast? I think not. Portion Fix containers: ½ Purple, 1 Red, ½ Yellow

5. Egg White Breakfast Burrito
For an easy, healthy breakfast on the go, make these egg white breakfast burritos ahead of time and store them in the freezer. Then in the morning, heat one up, add salsa if desired, wrap in foil, and go. Portion Fix containers: ½ Green, 1½ Yellow, ½ Red, 3 Tbsp.

6. Double Berry Shakeology
Blend ice, raspberries, and almond milk together for a healthy, simple Shakeology smoothie that adds 18 grams of protein to your breakfast. Portion Fix containers: 1 Purple, 1 Red, ½ Yellow

7. Super Green Egg Cups
Whether you call these egg bites or egg cups, these portable healthy breakfasts are easy to make ahead of time — bake 12 at once in a muffin pan — and grab in the morning on your way out the door. Portion Fix containers: ½ Green, 1 Red

8. Mexican Tofu Breakfast Scramble
Last, but definitely not least this is one of the best breakfast scrambles you have yet to try. Made with onion, bell peppers, beans, and turmeric, it’s a great weekend breakfast. Or, chop the ingredients ahead of time and stir fry it together in the AM. Portion Fix containers: 1 Green, 1 Yellow, ½ Red, 1 Blue

Not familiar with Portion Fix? Find out how Portion Fix can make losing weight simple.v

Getting Fancy with the Garden Goods aka Ratatouille Recipe

Want to impress with your garden bounty - this is sure to do the trick. I love the movie Ratatouille© and this recipe in in honor of that. If your garden has been blessed you have zucchini in abundance about now and are starting to run out of recipes for it.  (Seriously how many have you given away to co-workers?!)  Here is one that can use not only your zucchini but your other ingredients as well.

For tomato/baking sauce:

• 2 Tbsps olive oil
• 1 large yellow onion, diced small
• 4 fresh garlic cloves, minced
• 2 large bell peppers, any color, diced small (I like different colors.)
• 12 oz tomatoes, peeled, seeded, diced finely with juice reserved
• 1 bay leaf
• 1-3 sprigs of fresh thyme and parsley
• sea salt and ground pepper, to taste, about 1/4 teaspoon each
• Splash of red wine (optional)
• 
  

For the vegetables:

• 1 medium eggplant
• 2 medium yellow squash
• 2 medium zucchini
• 4 red onions
• 6 Roma (plum) tomatoes
• pinch sea salt, to taste
• 
  

For the vinaigrette:

• 2 Tbsps extra virgin olive oil, or light olive oil
• 1 Tbsp aged balsamic vinegar
• chopped fresh herbs (I use parsley and dill OR parsley and basil)
• pinch of sea salt and pepper

Instructions

1. In a small jar, combine all of your vinaigrette ingredients. Shake really well until all the ingredients are well incorporated; set aside.
2. Slice bell peppers in half. Remove guts. Place face down on a foil lined tray and roast bell pepper at 450 F until skin loosens. About 15 min.
3. Once cool peel off skins and dice - set aside
4. Wash eggplant, squash, zucchini, and tomatoes thoroughly under cold running water to remove any dirt. Allow to thoroughly dry.
5. Using a sharp chef's knife, carefully slice. Try to cut as thinly and evenly as you can. Slice your onion into thin rings. Alternatively, you can use a mandolin. (I prefer this)
6. Very lightly, sprinkle your veggies with some sea salt.
7. To make the tomato/baking sauce, heat your oil in a skillet over medium-high heat. Add in diced onion and garlic, sauté until caramelized and slightly brown. 
8. Add a splash or a good red wine and stir (optional)
9. Add crushed tomatoes, sprig of thyme and parsley and bay leaf. Stir. Let this simmer until it has rendered some of the liquid off. 
10. Add diced bell peppers, stir.
11. Season with a pinch of sea salt and pepper. 
12. Cover and cook on low heat until the liquid is cooked off and sauce is thickened, about 6-8 minutes, stirring occasionally. Once your sauce has thickened a bit, discard the bay leaf.  pulse it on a food procesor until it is a lumpy sauce. Set aside
13. Preheat your oven to 300 degrees F.
14. Start assembling your ratatouille; pour your tomato/baking sauce into an 8x10 rectangle oven-safe baking dish and smoothly cover the bottom of the dish in your prepared sauce, using a spatula.
15. Next place your sliced veggies in an alternating pattern, eggplant followed by yellow squash, zucchini, onions, and tomatoes vertically on top of the sauce. So think stacks of coins on the table waiting to be used. It makes it easier to work with later.
16. Arrange your veggies in a pattern, or any design you want in your pan. This is the fun part.
17. mix a little fresh garlic, olive oil, pinch of salt and thyme/parsley. drizzle over veggies
18. Loosely cover the dish with parchment paper or foil and bake at 300 degrees F. for about 2 hours.
19. Once finished baking, remove the paper/foil from the dish and switch to the broiler. Broil until the top is nicely golden brown.
20. Prior to serving drizzle evenly with your vinaigrette.
21. Enjoy!

One Pan Meat & Vegetable Skillet

If you have an abundance of zucchini this is a great recipe for you. 

One Pan + 20 minutes = Dinner Done 

I’m still often amazed how just a few simple fresh ingredients can turn into a satisfying and delicious meal in minutes.

This skillet meal takes about 20 minutes, and all of the ingredients are very interchangeable and customizable to your preferences (use what you have on hand, it’ll turn out great!)

Every evening comes the dreaded question from my kids and spouse, “What's for dinner?” Uh... hmmm well lets see. I love meal prepping but I am a realist. I have little kids and I don't always make/have time to do that. This can be a quick solution.  On nights like that I just want to throw everything in a big skillet and call it good. No mess, one pan, and done.

If you want to do this for Meal-Prepping:

Divide your mixture equally into 4 separate air-tight containers. You could add 1/2 cup cooked quinoa to each serving, it makes a great alternative to rice.  Cover and store in the refrigerator for up to 4 days.

Ingredients

• 2 Tbsps avocado oil or olive oil, divided
• 1 large onion, diced
• 3 cloves of fresh garlic, minced
• 1 lb lean ground turkey, chicken, or beef (literally about any meat works)
• sea salt and ground pepper, to taste
• 2 medium zucchini, diced
• 2 cups broccoli florets
• 2 tsps dried oregano
• 1 tsp dried basil
• 1 x 14.5 oz can fire-roasted tomatoes or fresh diced if you prefer 
• 1/2 cup Colby jack or cheddar cheese, shredded, divided
• cilantro & limes wedges as garnish

Instructions

1. Heat 1 tablespoon of oil in a large skillet, over medium heat. Add in your onion and sauté for 2 minutes. Add the garlic and continue to cook until fragrant, 1 minute more.
2. Stir in the ground turkey and cook, mincing the meat with a wooden spoon. Once the meat is nicely golden brown, set cooked meat aside on a plate.
3. In the same skillet, heat the remaining oil on medium-high heat. Add the zucchini along with the broccoli florets and cook until tender-crisp, for 4 minutes.
4. Return your cooked ground meat back into the skillet then stir in the tomatoes, seasonings, and half of the shredded cheese. Reduce heat to a medium, and simmer for about 10 minutes, or until the liquid is mostly reduced.
5. Sprinkle top with remaining cheese, and allow it to melt for a few minutes more. Garnish with fresh cilantro and serve with lime wedges.
6. Enjoy!