One Pan Chicken Fajitas

This ONE PAN RECIPE is easy to prepare and cook! With prep and cook time, this delicious meal can be done within 30 minutes (20 minutes of which you don’t need to do anything while the oven does all the work). More good news is that this recipe is kid-friendly!!

The below recipe feeds two adults with potential leftovers for the next day or could be enough for one meal for a family of 4. Don’t be afraid to add more chicken and veggies and increase the seasonings if you want more fajitas! I sometimes make TWO PANS for recipes like this so we can have them for lunches or a second quick dinner during the week ;)

One Pan Chicken Fajitas Recipe

Ingredients:
Cut-Up chicken breast (1lb) 
Sliced bell pepper (I used 2)
1/2 red onion peeled and cut 
1 tbs organic extra virgin olive oil
1 tbs cumin 
1 tsp chili powder 
1 tsp paprika 
Handful of fresh or 1 tbs dried cilantro 
1 pressed garlic clove
Salt + pepper to taste 

Directions: Preheat oven to 400 degrees. Mix all ingredients in large bowl and then add to sheet pan. Cook for 20-25 minutes. That was easy!!

Garnish with lettuce and gluten free shell. (Pictured is an almond flour shell) Can also add optional organic shredded cheese, hot sauce and a dollop of plain greek yogurt (as a sub for sour cream).

Mexican Sweet Potato Noodles

Ingredients:

• 1-2 large sweet potatoes (depending on how many noodles you want to make) OR can buy pre-cut sweet potato noodles.
• 1 cup fresh cilantro leaves
• 1 can organic sweet corn
• 1 can organic black beans
• 2 avocados
• 1 tsp cayenne
• 1 tsp chili powder
• salt, pepper, red pepper flakes
• 1 garlic clove
• 1 fresh lime
• 1 tsp dried onion seasoning
•  1 tbsp olive or coconut oil
• Optional-shredded cheese and hot sauce

Recipe:

1. (If you bought pre-cut noodles, skip this step) Wash sweet potatoes, peel, and cut in half to prepare for spiralizer. Run through spiralizer. May need to cut into smaller chunks if it is not working well. I find that an electronic spiralizer works much easier for harder veggies like sweet potatoes. 
2. Add olive oil to pan with sweet potato noodles and sprinkle with salt and pepper, cover with lid and cook on medium heat for 4-5 minutes, then lower heat and cut for another 4-5 minutes until noodles start to soften and brown, remove from heat so they don't get too sticky.
3. In a separate pan add the black beans and corn and heat on low for a few minutes until they are warm and then remove from heat. If in a hurry, can also microwave in covered bowl for 2-3 minutes. 
4. Cut avocados in half and scoop out the filling to a mixing bowl. Mix with the cayenne, chili powder, 1/2 cup of chopped fresh cilantro, onion, red pepper, and pressed garlic. Squeeze fresh lime juice and continue to mix until consistency is like guacamole. (This will be your topping or sauce)
5. First, add on the bean and corns to the noodles on a plate or in a bowl, then top with the avocado mixture and sprinkle the leftover fresh cilantro to taste. Can also top with cheese and hot sauce, or add extra seasonings to your liking. 

Taco Lasagna

Taco Lasagna: A mexican twist on the traditional comfort food! And it will fill-up the family for more than one dinner! I used all organic ingredients. If you are vegetarian, leave out the meat and add extra beans. For vegan or dairy-free use all beans and a plant or nut based cheese instead. 

Ingredients:

-Small corn shells
-1lb grass fed ground beef
-1/2 package of mild shredded cheddar (I like the thicker 365 brand bc melts like mozzarella)
-1 can garbanzo beans
-1 can black beans
-2 bell peppers (color of your choice)
-1 handful of romaine lettuce
-1 handful of fresh parsley
-Organic taco seasoning packet
-1 Tsp cumin
-1/2 an avocado
-1 container of salsa (I prefer the 365 black bean corn salsa)

RECIPE:

1. Preheat oven to 350. Brown the ground beef on stove top, mix with taco seasoning. At the same time add a drizzle of olive oil and heat can of garbanzo beans, black beans and diced bell peppers with cumin in a pan on low to medium heat. 

2. Once meat is done add the bell pepper/bean mixture to the the meat pan and stir. Add jar of salsa and mix well. 

3. Spray the bottom of Pyrex dish or wipe with olive oil. Add 6 corn tortilla shells for the bottom layer. Then top with the meat mixture, then cover with shredded cheese. After that, repeat the next layer by adding another 6 shells, then meat mixture, then cheese. 

4. Cook in oven at 350 for 20-25 minutes, until shells are crispy. Let cool and top with chopped romaine lettuce, cilantro and diced Avocado--can also drizzle on some fresh lyme juice. Cut with a knife and serve with spatula like lasagna.

Easy-Peasy Minestrone Soup

This soup is similar to my Vegetable Tortellini Soup which everyone enjoyed! This recipe can be made gluten free with quinoa noodles or by leaving out noodles completely. I use organic bone broth for many of my soups because of the collagen and gut healing benefits, however that can be subbed out with more veggie broth and water. 

Ingredients:

• 1 32 ounce container of organic bone broth
• 1 32 ounce container of organic vegetable broth
• 4 large carrots
• 4 celery stalks 
• 1 can of cannellini beans
• 1 can of red kidney beans
• 1 can of garbanzo beans
• 1 cup of diced red onion
• 2 cups of frozen green peas
• 3-4 garlic cloves
• 2 cups of fresh spinach
• 1 handful of fresh parsley leaves
• 5 oz (or half jar) of Tomato-Basil Sauce (I use 365 organic brand)
• 1 box of organic shell noodles or elbow quinoa noodles
• Italian seasoning
• pink salt and pepper

Recipe:

1. Wash and cut the carrots and celery into small pieces.
2. Dice 1/4 of a red onion into tiny pieces
3. Chop 2 cups of small spinach, removing the stems (set aside for the end)
4. Boil a pot of water for the noodles, and add noodles and cook to al dente (leave a little firmer than normal since they will be added back into hot water). Rinse with cold water so they don't stick together.
5. Heat a large pot on the stove and add the entire container of bone broth and veggie broth. Next, press 3-4 garlic cloves (depending on your preference), add the celery, carrots, onion, peas to the soup mixture *HOLD OFF on spinach*
6. Rinse and drain all of the beans and add them to the pot. 
7. Add the handful of fresh parsley (can rip into smaller pieces)
8. Add about 5 oz of marinara sauce to pot and stir well.
9. Let cook on medium heat for about 30 minutes.
10. Lower heat and add cooked noodles, spinach, dry Italian seasoning, salt and pepper and cook until noodles are fully cooked and carrots are tender. 

This soup will last you several days and can simply be reheated over the stovetop and can re-season with Italian seasoning and pepper. 

Frozen Yogurt Fruit Cups

Recipe:

• 2 cups of granola
• 1 tbs honey
• 1/4 melted butter
• 4 cups of vanilla yogurt
• 1/2 cup of raspberries
• 1 cup frozen strawberries
• 1/2 cup blueberries
• Cupcake wrappers
• Organic food coloring of your choice (I used beet and spirulina)

Click to view video recipe or follow directions below

1. Mix together the granola, honey and melted butter in a bowl.
2. Fill cupcake tray with cupcake wrappers
3. Mix organic food coloring with yogurt I did 1 1/2 cups with each color
4. Add the granola to the bottom of the cupcake wrapper in tray, just enough to cover the bottom.
5. Carefully spoon in the yogurt to each cup, make sure to not overfill want to leave a little space between the top of the wrapper.
6. One-by-one add the fresh and frozen fruit to the top of the cups 
7. Put tray in freezer for 2-3 hours
8. To serve, let thaw for around 3-5 minutes before removing each cup and its wrapper to serve as a frozen treat!