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Health + Wellness
Looking to celebrate Cinco de Mayo, but you’re not celebrating the unhealthy foods that sometimes go along with it?
Well, you don’t have to be unhealthy to celebrate this year! Bring these 3 tasty and easily customizable recipes to your fiesta and celebrate not only Mexico’s history but your health as well!
Chipotle Paleo Burrito Bowls
Chipotle Chicken:
1 pkg boneless skinless chicken breasts, weighing 1 pound
1/2 Teaspoon ground chipotle powder
1/2 Teaspoon ground cumin
1 Tablespoon coconut aminos, or gluten free soy sauce
1 Tablespoon maple syrup
1/2 Teaspoon sea salt
Grilled Veggies:
1 red bell pepper, 8 ounces
1 large sweet onion, 1 pound
Cilantro Lime Cauliflower Rice:
1 head of cauliflower, weighing 2 1/2 pounds
1 Teaspoon sea salt, or to taste
3/4 cup water, for steaming
1/4 cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
INSTRUCTIONS
Combine the chicken breasts with the marinade ingredients, and set it aside in the refrigerator to marinate for 1 hour. You can also do this the day before and refrigerate overnight for a little deeper flavor.
Next, prepare the veggies. Slice the bell pepper in half, cut out the core and remove the seeds. Slice each pepper half into 1/4″ thick strips. Cut both ends off the onion and remove the tough outer layer. Cut the onion in half from the top to the bottom. Lay both halves flat side down on the cutting board, and slice across the rounded top to create 1/4″ thick half moon slices. Toss the veggies together with a drizzle of avocado oil (around 1-2 teaspoons) and sprinkle with sea salt.
Preheat the grill over medium high heat while you’re working on the rest of the recipe.
Prep the cauliflower rice by trimming the leaves from the cauliflower head, and then grating it into ‘rice’ with a box grater. Place the grated cauliflower into a large pan with a lid. Add the water and sea salt to the pan and set it aside.
Prepare the mango salsa by mixing together all the prepped ingredients, and set it aside until serving.
Prepare 1 batch of The Best Guacamole, leaving out the tomatoes, and set it aside until serving.
Once everything is prepped, you’re ready to grill!
Start by turning the grill heat down to medium, you want the temperature to be between the range of 350ºF – 400º F. Place the grill basket on the grill and add the prepared veggies to it. Place the chicken on the grill and grill for 6-8 minutes per side for 1/2 pound chicken breasts. The time may vary a bit, just be sure to cook the chicken until it’s no long pink in the center. While the chicken is cooking toss the veggies in their grill basket every 5 minutes or so allowing them to brown in between.
When you turn the chicken over, start cooking the cauliflower rice by placing the pan over medium high heat. Once the rice begins to steam, turn the heat down to medium, and cook for a total of 8-10 minutes, or until the ‘rice’ is just tender. Turn the heat off and set the rice aside if needed to wait until the chicken and veggies have finished cooking. Right before serving, add the fresh lime juice and chopped cilantro to the ‘rice’.
Once the chicken and veggies are cooked, serve them together with the cauliflower rice, mango salsa, and guacamole.
Greek Yogurt Cilantro crema
1 bunch of cilantro
2 cloves of garlic
16oz of low-fat Greek yogurt
Juice of 1 lime
2 tablespoons of extra virgin olive oil
Salt, pepper and cumin to taste
-Add all ingredients to a blender or food processor and pulse until creamy.
-Adjust salt, pepper and cumin to taste.
-Serve over paleo chicken bowl, salads, shrimp or chicken and enjoy!
Kombucha Mescal Mule
2 oz of Mezcal
5 ounces of Ginger Kombucha
1 ounce of lime juice or to taste
Lime wedge and mint leaves to garnish
- Add all ingredients aside from the garnish to a shaker and shake.
- Pour over ice and garnish with lime wedge and mint leaves and enjoy!
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