Homemade Guacamole

Ok so as weird as this sounds, I was never a fan of Avocados... I know most people love them and they are so healthy, but for some reason, I have a hard time with the texture! I literally have had them 2 times, which was during my 21 Day Ultimate Reset! It was a very strict plan, so I was limited on what foods I could eat, so it was included in my salads, but would never eat it alone!
It was not until another co-worker of mine who is an amazing cook, brought in this green dip...Everyone was going crazy over how "amazing" it was, but the color and texture turned me away.. All day long, I kept hearing all about this Guacamole dip, so I decided to taste just a little bit! I took 1 scoop and added it to my brown rice and lean turkey burger.  I was completely blown away! That may have been a bite from heaven lol! I could not believe this entire time I was so opposed to Avocados, but really I just needed a good recipe with it!
So here it was! The most amazing dip I ever had... AND IT WAS HEALTHY!! Anytime I have a dip and it taste good, its usually not a healthy recipe.

HOME MADE GUACAMOLE DIP

Ingredients:

3 Avocados

1 large lime

3 roma tomatoes (chopped)

1 small onion (chopped)

2/3 pint of plain Greek yogurt

1 small bunch cilantro (chopped)

1 packet hidden valley ranch fiesta dip

A few shakes of Chipotle tobasco sauce

Directions:

Add avocados, Greek yogurt,  cilantro, ranch dip, onion, and tobasco sauce into a food grinder ( I use a Ninja). 

Add chopped tomatoes and mix. 

Squeeze 1 lime on top (will help keep its color longer).

If you want the dip to maintain its color longer, the less air that touches the avocado, the longer it will stay green.  You can cover the dip with a pastic wrap and refrigerate.

* Serve with whole wheat pita chips or your favorite snack/dinner!

As silly as it sounds, this was amazing with brown rice and turkey burger!

Pineapple Chicken Stir Fry

Healthy Pineapple Chicken Stir-Fry

For the Marinade:

2 teaspoon reduced-sodium soy sauce or Liquid Braggs Amino (found in the organic section)

2 teaspoon rice vinegar

1/2 teaspoon grated fresh ginger

Ingredients:

1 lb boneless skinless chicken breast, cut into 1-inch cubes

1 tbsp EVOO

2 cups cubed assorted colors bell peppers (1/2-inch cubes)

½ tsp crushed red pepper (optional or to taste)

1 cup fresh pineapple chunks

¼ chopped onion

½ cup fresh bella mushrooms

cilantro leaves (for garnish)

For the Sauce:

2 teaspoon grated fresh ginger

6 tablespoons unsweetened pineapple juice

2 teaspoon rice vinegar

3 tablespoons reduced-sodium soy sauce or Braggs Liquid Aminos

3 tablespoons cornstarch

3 garlic cloves, minced

Directions:

In a small bowl, whisk together the soy sauce, rice vinegar and ginger. Pour the marinade into a sealable bag and add the cubed chicken. Seal and place in the refrigerator until ready to use.

In a separate bowl, mix together the ingredients for the sauce. Set aside.

In a Large deep pan, add EVOO over medium high heat. Add bell peppers to pan and cook for 2-3 min.  Add pineapple and stir fry for 1 minute.  Add onions and mushrooms and stir fry for another minute.  Remove from pan and set aside in a large bowl.

Add the marinated chicken into the deep pan, until cooked thoroughly.  Add cooked veggies and stir for 1 minute.

Stir in the sauce mixture again and pour into pan with chicken and veggies and bring to a boil. Turn down to low and cook until sauce thickens.

Serve over a brown rice and enjoy!!

Clean Chicken Tortilla Soup- Crock Pot Style

Clean Chicken Tortilla Soup- Crock Pot Style!

Ingredients:

1 tsp ground cumin

1/2 tsp sea salt (I use Himalayan)

2 cups chopped white onion

1 tsp oregano

4 cloves garlic, minced

2 medium green bell peppers, minced

4 14.5 oz cans of organic diced tomatoes with chiles

8 cups organic, low-sodium chicken broth

2 cups frozen corn

2 lbs uncooked boneless skinless chicken breasts

¼ cup shredded mozzarella cheese (to top off)

Directions:

1. In a large slow cooker, combine all ingredients, stirring frequently to make sure ingredients are mixed evenly.

2. Heat on low for 8 hours or on high for 4 hours.

3. Shred chicken 

4. Top off with Mozz cheese

5. SERVE AND ENJOY!

Nutritional Facts per serving (6 servings):
Calories: 260
Fat: 7
Carbohydrates: 5
Sugar: 4
Protein: 26.1

If you would like to learn more about clean eating, meal planning, and being held accountable for reaching your health and fitness goals, fill out the application below to get a spot in my 21 day fix challenge group! 

CLICK HERE to learn more about the 21 DAY FIX!