chipotle – Fervent Foodie

It’s go time & Chicken Fajita Bowl

August 12, 2010 8 Comments

Guess what I picked up yesterday?

Aren’t they beautiful? 😀 They’re a little darker than I wanted, but I’m just glad they are actually in my possession!

It’s go time my friends! This morning I was scrambling to finish packing for the HLS, pack my overnight bag, pack up my house & perishable foods etc. I managed to squeeze in a 3×3 interval though thankfully! Here’s the stats:

Pretty good on the running times! And a decent improvement from Monday’s interval times–though I think I had a little pep in my step due to the fact that I’m heading out for Chi-town tomorrow!

B#1

Since I was running late this AM, I inhaled a Blueberry Bliss Luna bar on my way into the office. I LOVE this flavor.

I don’t know how else to describe it but this: you know how when you are cleaning your ears with a Q-Tip and it feels so darn good you have to close your eyes? Well that’s kind of how I feel about the blueberry bliss luna bar (and the white chocolate macadamia nut too)… so dang good, I have to close my eyes and enjoy the deliciousness. This poses a problem when I’m consuming the bar while driving, but I work around it 😀

B#2

For breakfast #2 I had a raspberry chobani loaded with fresh blueberries and raspberries (about 1/2 a cup of each–trying to use up everything I have in the fridge!). This is the first time I had tried the raspberry chobani, and I’m a big fan.

Gotta use up those berries!

Prior to starting my mission to healthify my life, I would ONLY eat regular (full sugar/full fat) fruit on the bottom yogurt. I hated yogurt that wasn’t fruit on the bottom because my favorite part of the yogurt was the chunks of fruit. Why did it not dawn on me to add fresh fruit to fat-free yogurt???

Sometimes it can be so EASY to make healthy switches (and have them still taste delicious!).

Stats on B#2: 213 calories, 40g carbs, 0g fat, 16g protein, 7g fiber

Lunch

Attempt #3 to use up the rest of the leftovers from Tuesday night’s dinner with my girlfriends. Yesterday, I made a chicken fajita for lunch and a Shrimp and Bean Tostado for dinner… So for lunch today, I figured I’d go for my healthified version of a Chipotle chicken fajita bowl.

My bowl consisted of 1/2 a bag of romaine lettuce topped with 1/4 cup El Paso Fat-Free refried beans:

Then I added 4 ounces grilled chicken and all the leftover grilled onions, peppers, and zucchini:

Next I added chopped up tomato, fresh onion, chopped cilantro, some banana pepper rings, and 2 tbsp fat-free breakstones:

I popped the lid on the bowl and gave it a through shaking.

One big ole bowl of messy fajita goodness:

And that my friends was the end of the leftovers from Tuesday night’s dinner 🙂 FINALLY!

Stats on Lunch: 311 calories, 33g carbs, 1g fat, 43g protein, 9g fiber

Recipes, What I ate

The best guacamole recipe EVER

June 20, 2010 15 Comments

Jarrod and I wanted something delicious for dinner, so we decided to try this recipe for Chicken Fajitas. We followed Skinny Taste’s recipe to a T, except we also made some brown rice to mix in. The recipe doesn’t say how long to marinate the chicken, so we let it go for about 30 minutes.

We both felt what threw this meal over the edge to amazingness was the guacamole we made to go with it.

My recipe for guacamole adapted from my Chipotle days in college:

What I ate

Veggies–It’s what’s for dinner.

June 10, 2010 1 Comment

Earlier in the week, I came across a recipe for Grilled Black Bean and Rice Stuffed Peppers and decided to try them out for dinner tonight. I omitted the oil and used brown rice, but otherwise followed the recipe and seasoned to taste.

My pepper:

OLYMPUS DIGITAL CAMERA — Pepper with all the stuffings

I went with a yellow pepper instead of green. I’ve always thought that green peppers get this weird toxic taste about them when they are cooked. I love raw green peppers but can’t stand em cooked. Odd huh?

You would think the best part of these peppers would be the pepper itself — but you’d be wrong! It’s the cilantro and lime combo! I forgot how much I L-O-V-E that combination (could be because it SCREAMS chipotle). All I needed was a big dollop of gauc on top. Mmmm.

Overall – two thumbs up on the peppers. Next time I think I’ll make some sort of salsa or guac to go along side it.

Stats on my pepper: 296 Calories, 62 Carbs, 3 Fat, 11 Protein, 11 Fiber (that’s a lot of carbs… wonder if they make low-carb beans and rice?)

First attempt at roasting veggies went ok (emphasis on ok). I think I actually overroasted them, but despite that fact they were still super tasty. I’ll have to play around with my roasting methods!