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  • Crock-Pot Fajitas – a great recipe to help simplify the dinner hour!

    I like to simplify things. NO, scratch that.  I LOVE to simplify things.  Life, my to-do lists, day-to-day tasks and chores, my fitness routine and, most of all, my cooking and the time I spend in the kitchen preparing meals.  I am always looking for ways to make dinner in a way that DOES NOT involve spending hours in the kitchen, especially those between 4 & 6 PM.  I don’t know about you, but after a busy day of running around, working and getting things done, the last thing I want to do is stand on my feet cutting, chopping, slicing, dicing, sautéing or boiling! I would much rather spend that time relaxing or doing things that I WANT to do while dinner cooks itself….like catch up on a Netflix binge!! :)  And let’s not forget all of those nights where we cannot physically be in the kitchen cooking due to our kid’s activities so we must find another way to get dinner on the table that doesn’t involve the drive-thru….

    One way I like to simplify my cooking routine is by prepping dinner early in the day (or early in the week) and putting the ingredients into “casserole” form for the oven (if I am going to be home) or throwing them into the crock-pot to say “DONE”……at 9am!!  Seriously, most foods that you would normally cook on the stovetop can be made either in casserole form or in the crock-pot…..and my “Crock-Pot Fajitas” are one of those dishes!

    If you like fajitas (who doesn’t?!?!) and want to make them at home WITHOUT spending an hour or more at the stove staring at the meat and veggies waiting for them to cook, then this is definitely the recipe for you…..enjoy!! xo

     

    Crock-Pot Fajitas

     

    Ingredients:

    (Use organic when possible)

    2 pounds of organic chicken breasts, sliced into thin strips

    3-4 small to medium sized grass-fed beef or bison steaks, sliced into thin strips

    1-28 oz. can of diced tomatoes

    2 green bell peppers, sliced thin

    2 red bell peppers, sliced thin

    1 large onion, sliced thin

    1 Tbsp. fresh minced garlic

    1 package of “Spicely Organic Fajita Seasoning Mix” (or you can make your own)

    2 Tbsp. fresh lime juice

    Handful of fresh cilantro, chopped

    Soft tortillas (optional – can use romaine lettuce leaves listed below instead)

    Large romaine lettuce leaves (optional – can be used to serve meat/veggies in instead of the tortillas)

    Organic sour cream (optional)

    Guacamole (optional, BUT highly recommended!)

    fajitas 1

    Instructions:

    Place the tomatoes, peppers, onions, garlic, chicken and steak in your crock-pot. Sprinkle the fajita seasoning on top and stir until everything is well coated. Add the fresh lime juice and cilantro and then stir until they are mixed in.  Set the crock-pot to low and cook for around 8 hours, stirring occasionally throughout the day if you are home. 

    Serve the fajitas in the tortillas OR in the large romaine lettuce leaves and top off with the sour cream (if using) and the guacamole.  DEE-lish!!! 

    RECIPE NOTE:  There may be a bit of liquid in the crock-pot from the tomatoes and meat juices so either drain it out before serving or use a slotted spoon to get your fajita filling…..nobody likes a soggy tortilla that falls apart from too much liquid!!!  

     

    BONUS:  These are my leftovers in my “Fajita Salad” for lunch today!!!!

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  • baked apple-pear crisp

    Last week was Rosh Hashanah and we headed to my sister’s for dinner. My assignment…..A BIG ASS SALAD! (or a “BAS” as my coach and mentor Jill Coleman of JillFit Physiques likes to call them!!)  This was no problem for me….I love making salads, adding tons of veggies and lots of color, BUT, how could I show up without some sort of a dessert?  I mean, that is and always was “my thing” ever since I was a kid....baking, baking, baking!!

    I decided to play around with the “apples and honey” theme of the holiday and create some sort of a healthier version of after dinner deliciousness!!  I ended up making 2 desserts, one of which we LOVED and one that was just so-so and will most likely NEVER make it to this blog!!  The recipe for the delicious dessert is below…..please give it a try and let me know how it turns out for you!! :)

    RHfamily

    all of us, minus my oldest daughter and my nephew, both away at college!! :(

    BAKED APPLE – PEAR CRISP

     Ingredients: (choose organic whenever possible!!)

    FILLING:

    5-6 apples, peeled, cored and thinly sliced (can use combo of different apples if you like…I used granny smith, braeburn and gala!!)

    1-2 pears, peeled, cored and thinly sliced

    Juice of one orange (about ¼ cup)

    1 Tbsp. lemon juice

    2 Tbsp. raw honey

    1 Tbsp. pure maple syrup

    1 Tbsp. coconut palm sugar

    1 Tbsp. cinnamon

    ¼ tsp. nutmeg

    Dash of Himalayan sea salt

    CRUMBLE TOPPING:

    1 cup almond meal/almond flour

    ½ cup walnuts, finely ground + few larger chunks

    2-3 tsps. pure maple syrup (based on your “sweetness” preference!)

    2 Tbsp. melted butter (organic/from pasture raised cows) or coconut oil

    1-2 tsp. cinnamon (based on your taste…I personally like a lot of cinnamon!!)

     

    Directions:

    Preheat oven to 350*.  Grease a pie dish with coconut oil (or spray) and set aside.  Mix all filling ingredients together in a large bowl and place them in your greased pie dish and bake for 45 minutes.  While this is baking, mix all topping ingredients in a small bowl.  Mix with your hands until you have a “crumble” consistency.  After the 45-minute bake time is up, remove the pie dish from the oven and sprinkle the crumble topping, along with some larger walnut chunks, on top.  Place back in the oven and bake for an additional 20 minutes or until golden brown!!

    applepearcrisp copy

     

    the delicious end result!!! YUM!!! :)