WHAT’S FOR LUNCH?

I’ve been trying to eat a little healthier, and lose a little weight, shooting for 25 lbs. So far I’ve lost 15lbs *yay me* but now the weight loss has slowed… or maybe it was that burger and animal fries and milkshake that I had at In n Out 😀 *shhhhh*

My friend and I are trying to cut out carbs, flour and rice, which makes meals a little difficult, since I am a bread fiend *sigh*. But I pulled out my trusty spiralizer and I was determined to make something healthy and delicious. I came up with Roasted lemon, garlic and herb chicken and a mushroom and veggie noodle stir fry.

It’s so much easier to eat veggies when they’re so bright and colorful and it feels like you’re eating pasta 😀 *and who doesn’t love guilt free veggie ‘pasta’*

What are you having for lunch today?

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Santa Fe grilled chicken

The weekend is finally here and we’re supposed to have perfect 80F weather! So that means, pulling out the old grill and getting it ready for months of use! *someone get me a virgin piña colada* 🍹

I love making my own rubs, they’re so versatile and you can experiment so much! I’d like to share with you one of my favorite rubs! It’s spicy, sweet, smoky and just tastes delicious!

You can use the grilled chicken in tacos, or on top of your favorite salad! I love adding avocado, cilantro, chopped onions and tomatoes with sour cream and cheese to these tacos with a squeeze of lime! AMAZZZINGGGGGG!!

Ingredients

2 tablespoons chili powder

2 tablespoons cumin

1 tablespoon paprika

1 teaspoon crushed red pepper *or less if you’re 🐣*

1 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon cayenne

1 tablespoon packed dark brown sugar

2 tablespoons olive oil

2 1/2 pounds boneless, skinless chicken breasts, trimmed and pounded thin (about 4 large breasts)

Preparation

1. In a small bowl, combine chili powder, cumin, paprika, red pepper, salt, pepper, cayenne and brown sugar. Stir in oil; mixture will be moistened but crumbly.

2. Generously rub chicken on all sides with chili mixture. Let stand at room temperature for 30 minutes to marinate (or cover and refrigerate for up to 1 day).

3. Preheat gas grill to medium, or preheat broiler to high and set rack 6 to 8 inches from source of heat. Grill or broil chicken until firm, about 5 minutes per side. Let cool for 5 minutes, then cut into thin strips.

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