Chicken Al Carbon with Quinoa Tortillas {Clean Eats Day 1}

I am sure by now you have seen or are doing clean eating.

Its pretty much everywhere you look.

And for the most part we are pretty clean eaters.

I think the appealing part for me is it is getting back to basics, avoiding additives and processed crap our bodies don't need.

So not that four letter word, diet {said on a hushed whisper}, BUT more a lifestyle choice.

I get that it can be super overwhelming and scary to eliminate so much from you diet.

So baby steps are ok.

This week I am focusing on a whole week of clean eating.

Am I being crazy stupid strict about it, um no, Momma is not about to give up her coffee and little bit of raw sugar, I am all for healthy but not crazy. But with that said, over three months ago I switched to black coffee.  It was more out of dire straights, as I had ran out of my soy creamer one morning and said the heck lets try it black.  And I never looked back.  CRAZY.

Any who back to this week.

After Sunday night and killin a WHOLE box of Hot Tamales aka my kryptonite, I set forth on Monday on a clean eating binge.

I thought I would share my clean eating chicken al carbon with quinoa tortillas. 

I used the Gracious Pantry's recipe for the tortillas.

Now this was my very first time making tortillas, so I don't have a fancy smancy tortilla press.

I took two silicone cutting boards lined them with cling wrap, placed a ball in between and pressed down with my hands. Then to flatten them to an even thickness I used a rolling pin on top of the mats.   Once you are ready to start cooking, make sure you pan is on high heat {for my stove on 8}, one thing I could not find in the recipe.  And keep an eye on those suckers, they cook FAST.

As for the Chicken Al Carbon {makes 4 servings of two tacos each}:

- 2 chicken filets {all natural, free range, no antibiotics is the best if possible}

For the marinade: 

- 2 limes

- 1 shallot

- 2 tbsp olive oil

For the toppings:

- half white onion diced

- avocado

- plain Greek Yogurt {GREAT substitute for sour cream}

- cilantro

At least 30 mins or an hour if possible before you are ready to cook marinate chicken.

Take the chicken and cut them down the middle, making 2 cutlets.

In a large ziploc, add the juice of the limes, olive oil, and the diced shallot.

Season the chicken with a little pepper and salt.

Add to bag and massage, set in fridge.

Over medium heat grill your chicken, since they are cutlets you will only need to cook for 6-7 mins per side.

Remove from grill dice, add to warm tortillas and top with stuff above.

The kiddlets did not want tacos so I made them quesadillas 

{Napoleon make yourself a damn ques-a-dilla, sorry had to} and the tortillas held up good.

I just sprayed a non stick pan with a little canola oil.

Then this am, I decided to make a egg taco.  2 egg whites and one whole egg, some fresh salsa, and a dollop of greek yogurt. Along side my strawberry lemon water {always keep a pitcher in the fridge for easy access all day} and black coffee.

See you back tomorrow with another Clean Eats recipe from tonight.  

XOXOXO

Chicken and Fried Quinoa

You may or may not know my feelings about quinoa.

But lets just say, I love it.

Which basically makes me think about different ways of using it during the week,

This week I made a Chicken and Fried Quinoa dish.

And the best part of this dish, the chicken can easily be replaced with tofu for a veggie dish.

Here is what you need:

- 1 cup uncooked quinoa

- 1lb to 1 1/2lbs of fresh chicken tenders - chopped

- 1/2 cup chopped onion

- 1 cup frozen peas and carrots

- 2 eggs

- 1/3 low sodium soy sauce

- 2 cloves chopped garlic

- 1 teaspoon grated ginger

- 1 teaspoon sesame oil

- canola oil

Cook the quinoa per bag instructions.

Once quinoa is cooked, heat a tsp of canola oil in large skillet over medium high heat.

Add garlic and ginger a cook until garlic starts to turn brown, then add chicken with sesame oil.

Cook chicken through about 5 mins.

Add eggs and scramble.

Remove from pan.

Heat some more oil and add onion, carrots, and peas, cook for 5 more mins.

Then add quinoa  and soy stirring, for another 5 mins.

Lastly add back chicken and eggs {with any juices}.

Serve right away with a little chopped scallion and sriracha. 

ENJOY!

Quinoa Corn Cakes

We are quinoa addicts. 

Honestly, like the whole family.

I try to make it at least three times a week.

We even have a insider name for it, "the poop grain".

I mean lets keep it real, or in this case regular, anything with that much fiber is helping out if you know what I mean.

But I digress. 

What you will need:

- 2 cups cooked quinoa {and if it is your first time making it MAKE SURE TO RINSE IT OUT!}

- 3 tbsp all purpose flour

- 1 egg slightly beaten

- Juice from half a lemon

- 2 tsp pepper

- 1 tsp salt

- Corn from to ears

- Olive oil

For dressing:

- 1/4 cup sour cream or greek yogurt

- 2 tbsp of lemon juice

- Salt and pepper to taste

- Scallion

-Mix all ingredients except oil olive.  Set to the side for about 5 mins. Heat about 2 tbsp of olive oil over medium heat.  Form patties about 1/4 in thick, if your patties are too wet add a little more flour.  Then fry them about 5mins per side. Just keep an eye and adjust the temp as needed. I worked in batches and  used the oven to keep them warm.

For the dressing mix the sour cream, lemon and s&p. 

Spread on warm cake then sprinkle with scallion.

Makes about 9 cakes.

These turned out super yummy.

I hope to play around some more and come up with other varieties.

Enjoy!

And eat your quinoa on the "regular"!

A little Valentines Day recap with a recipe on the side.

Some call Valentines Day "the Hallmark" holiday, and I get it.

But honestly I have fond memories of waking up and finding little chocolates and notes of love from my parents.

So in the ways of always wanting to creating memories my kiddies, we celebrate for them.

Hubs and I not so much.

The aftermath of the v-day loot, honestly not sure what I did before Target $1 bins...

And of course my Bug had to be decked out in hearts.

And then there is this kid...

He is coming more and more out of that baby shell and taking on the role of BOY each and everyday.

Like for instance when I was standing in the kitchen and he decided to chuck Lighting McQueen at his sister and gave her a fat lip last night.

Dude you are lucky you are this cute...

After a day filled with junk I made a yummy heart healthy dinner. I had pinned this recipe for Corn and Quinoa salad and was excited to try it last night. To go along with it I grilled up some lemon chicken.

For the chicken:

- chicken cutlets

- juice from one lemon

- poultry seasoning {I use Adobo}

- shallot {chopped}

- 1 tbsp extra light olive oil

Season the chicken with the poultry seasoning. Then place in a large zip loc bag with all the other ingredients. Seal and then with a jar light pound out chicken, this is something I always do, helps make the chicken tender and juicy. Let marinate for about 30 mins. Then using my grill pan over med high heat I grill for 6 per side. Served with the salad on a bed of spinach, it was DELICIOUS and a healthy dinner for my fam bam.

Hope you Valentines Day was filled with lots of love...