fatgirlfoodie-blog

[fatgirlfoodie-blog]

Spinach Pesto Shells

[fatgirlfoodie-blog]

Mango Passion Fruit Smoothie Bowl

1/4 cup of ice

1/3 cup frozen mango chunks

1 Passion Fruit (the inside seeds and liquid)

1 banana (reserve 1/4 for topping)

1/4 cup of almond milk

Wegman’s Ancient Grains Granola

Blend together all ingredients except for the granola and 1/4 of the banana.  Pour mixture into bowl and top with banana slices and granola.  

[fatgirlfoodie-blog]

Chili Lime Chicken Tacos

Huzzah! My first recipe is one of my favorites right now.  In fact, I eat it every day for lunch.

EDIT: I made this recipe while I was doing Keto.  I still make it all the time except I use real cheese and fresh tortillas. 

Ingredients:

-Siete Tortillas (I prefer the Cassava/Coconut for tacos) 

-Vegan cheddar style cheese (I use Lisanatti Cheddar Style Almond Shreds)

-Chili Limi Chicken 

-Vegetables of choice (I omit these :D)  

Chili Lime Chicken Recipe:

-1 pound of chicken (I usually use four small or three medium boneless skinless breasts)

-Zest and juice from 1 lime 

-2 tablespoons of olive oil 

-1 teaspoon chili powder

-1/2 teaspoon chipotle chili powder

-1/2 teaspoon ground cumin

-1/2 teaspoon paprika 

-1/4 teaspoon cayenne pepper 

-1/2 teaspoon onion powder

-1/2 teaspoon garlic powder

-3/4 teaspoon of salt 

-1/4 teaspoon of pepper

Combine all marinade ingredients together by whisking. I make this in the crockpot, shred and keep in the fridge for a week.  If you do this, I would suggest adding about a half of a cup of water to the marinade (maybe more) and going heavy on the spices (I cook for 4.5 hours on low).  You can also just combine the marinade with the chicken, let sit for a couple hours or overnight and then cook on the stove or grill.