Happy Tuesday everyone! I have been meal prepping for about 3 years and have had multiple requests for healthy meal prep recipe ideas. Two weeks ago I joined a 5 week challenge by Flozell’s Fitness. (Click on the link to check her and her next challenge out!) In those two weeks I have lost over 11 lbs. (Yes, eleven pounds! I’m ecstatic) And there hasn’t been any magic to it. The only thing I have changed is what I eat, how often/much I eat, and working out in the process.Read More
For those of you searching for delicious clean eating recipes this Mexican Quinoa is the recipe for you!
I've been meal prepping consistently for about a year and a half. Over time I have learned how to create my own clean eating meal prep recipes for taste and variety. This recipe was inspired by having a taste for scrumptious Mexican rice. Since rice isn't the healthiest option these days I decided to try quinoa in place of the rice. This was one of my best ideas yet! Lol.
If I'm being completely honest, it started off being difficult to come up with recipes on my own, because you can easily get discouraged with the amount of terrible ingredients we don't realize are in so many foods we love to eat. Once I got the hang of learning more about food and how my body reacts to certain foods and mixtures, creating delicious and flavorful recipes such as this delicious Mexican Quinoa, are no longer a challenge.
Although this recipe tastes perfect as is, the best part about it is, you can adjust and add your own ingredients to fit your unique Mexican palette taste buds. For example: I'm not a fan of tomatoes, but I'm sure for those of you who like tomatoes, they would be a delicious addition. (Whatever foods you decide to add to this dish, be sure they are healthy options such as fresh fruits and/or vegetables. You don't want to create a non-healthier dish with the addition of unhealthy ingredients.)
Let's go ahead and get started!
- 2.5 cups Quinoa
- 5 cups Chicken Stock
- 1 lbs. Ground Turkey 99% fat free
- 15 oz. Black Beans drained & rinsed
- 15 oz. Corn drained
- 1 cup Cilantro
- 2 Jalapenos chopped
- 3 Tbsp. Taco Seasoning 1 Tbsp. separated
- 2 tsp. Cayenne Pepper
- 1 Large Onion diced
- 2 tsp. Cumin
- 1/2 Tbsp Grapeseed Oil
- Sea Salt & Coarse Black Pepper to taste
Cook your quinoa by the package instructions. How ever many cups of quinoa, use double the amount of chicken stock, to cook in the quinoa in.
Heat your grapeseed oil in a large frying pan over medium high heat and sautee your onions and jalapenos until slightly tender.
Add your ground turkey to the pan and break it up into smaller pieces as it cooks.
Sprinkle 1 tablespoon of your taco seasoning into the sauteed mixture and stir until well combined.
Pour your sauteed ground turkey, onion, and jalapeno mixture into the large pot of cooked quinoa.
On medium low heat, add your drained and rinsed black beans, corn, and the rest of your measured seasonings to the pot. Continually stir to throghly mix the ingredients together prevent the bottom from sticking/burning.
Add your cup of cilantro (you can chop it into smaller pieces if you wish) to the pot with your desired amount of sea salt and coarse black pepper to taste.
If there is one thing I have learned since starting this post baby weight loss journey, consistency is the key all of it, both eating and working out. But, what do you do when your daily schedule varies day-to-day and can even be a bit chaotic? Read More
If you follow my Instagram account you probably know I have been into meal prepping and clean eating for a few months now. My go to meals have always been chicken thighs or salmon with veggies and quinoa. One day I was craving a black bean soup of some sort and decided to throw some ingredients together in a pot with black beans and see what happened. Well…it was amazing. I have since made the recipe a few more times and now that I have perfected it I want to share it with all of you. You can use whatever vegetables you like best because you really can’t go wrong with delicious veggies!
Prep Time: 20 mins | Cook Time: 20 mins | Serves: 5-6
1 lbs. Ground Turkey
15 oz. can Whole Corn
(2) 15 oz. cans Reduced Sodium Black Beans
1/2 bunch of Kale
1 large Red Bell Pepper
2 Jalapeno Peppers
1 large Yellow Onion (diced)
1 cup Cilantro
1 Tbsp Garlic
1 tsp Cayenne Pepper
1 tsp Cinnamon
2 tsp Salt
1 tsp Black Pepper
1 tsp Thyme
1 tsp Smoked Paprika (regular paprika is OK too)
1 Tbsp Honey
3 Tbsp Olive Oil
2 cups Water
- Heat your olive oil over medium high heat for a minute or until really hot. Add your garlic, and diced up onions, red bell pepper, and jalapenos to the pot. Stir for 3 minutes or until soft and add your ground turkey to the pot. Break up and stir ground turkey until browned.
- Once your turkey is browned add your can of corn (drained), cans of black beans (NOT drained), cilantro, and spices to the pot. Stir well to combine ingredients and spices.
- Now add your water to the pot, stir to combine, then add your pieces of kale to the pot. Make sure the kale is mixed and covered with the soup liquid then cover pot and let simmer for 10 minutes.
- Taste your soup and adjust the seasonings to your own taste buds. I tend to like spice and always add more cayenne and black pepper to my mix.
- Brown 1-2 corn tortillas and dip in your soup for an even more delicious taste.
You can share this delicious recipe with others or meal prep for 5-6 meals. Remember you can switch and mix it up with your own spices and veggies in this soup. You can even branch out to different types of beans, however, I would research which beans are best for clean eating purposes.
Enjoying a delicious meal without guilt is one of my favorite feelings! 😉 Have a great evening and let me know how you like the recipe!
What better time to share some meal prepping for clean eating tips than the day before everyone overdoses on Halloween candy, right? 😉 I started meal prepping for the first time a little over a year ago. It was part of the fit girls guide challenge I did in November of 2014 for twenty-eight days. Although it was a lot of work, it definitely helped save time throughout the week, as well as, have no excuse to grab unhealthy food. However, when I first started meal prepping it was more time-consuming than need be because I hadn’t figured out how to make it easiest just yet.
I have been consistently meal prepping for about 6+ months now and it takes me half the time to meal prep, three times as much food, from when I first started. I have had a lot of people ask me about good meal prepping food and resources which I shared in a blog post back in September. Click here to read it. I have most recently been asked about tips and tricks to make meal prepping a little easier for those who are just getting started or beginners. I’m no expert on meal prepping per se, here are three helpful tips for your next meal prepping session:
Prep in Steps:
Instead of doing EVERYTHING for your meal prep on the same day, break up what you can into different steps. For example, one of my favorite meal prepped combinations is the baked chicken, green yellow and red quinoa (rice) and a veggie of some sort. To do this prep I always cook my quinoa and/or rice the night before and keep it in the refrigerator overnight. While my quinoa and rice is cooking, I season my chicken and place it in the refrigerator overnight as well. The following day while my chicken bakes in the oven, I chop up my vegetables that go in the quinoa/rice combo as well as my vegetable that will serve as my side. Although it takes two days of prepping, it allows you less time in the kitchen overwhelming yourself all at once.
*Cold quinoa/rice is easier to mix in to your cooking vegetables in the pot for meal prep which is why .
Double the Recipe:
Most meal prep recipes are for about a weeks worth of food. However, when making certain foods, you can double or triple the recipe and freeze what you don’t need right away. Look up the guidelines regarding how long certain foods last in the refrigerator and freezer to be sure you’re making sanitary choices. I always prepare two weeks of lunch at a time to save time on doing it all over again in another week.
*If you have a favorite recipe that uses a certain measurement and mix of spices, using a smaller Tupperware container, triple or quadruple your mix of spices and it saves you time for your next 3-4 meal prep sessions by not having to measure each ingredient.
Switch Up Choices:
Besides being time-consuming, another reason people lose interest in meal prepping is because they get tired of the same foods. So switch it up! There is no rule that says you have to meal prep the exact same food for two weeks straight. Who wouldnt’ get tired of that? Instead meal prep at least two different meals to alternate each day. Once you’ve gotten better at conserving your time and meal prepping quicker, make as many different meals as you choose. Believe it or not, being excited about eating your food helps motivate you to find the energy to get in the kitchen and meal prep in the first place.
*If you don’t know where to start for multiple meal prepping recipes and sites, Pinterest and Instagram are great resources. Or you can refer back to my link at the beginning of this post for more meal prep resources.
Hopefully these meal prep tips make meal prepping for you first timers, and beginners a little easier, and less frustrating. If you have any other questions regarding the tips or extra advice, please feel free to comment below or send me at email (info on my page). Happy meal prepping and clean eating! 🙂