Chimichurri Burrito Bowl Lunch Meal Prep

If you are new to my blog. I am a Chef. I have both a culinary and baking and pastry degree. I am on a fitness journey that I will be on for the rest of my life.

I like to cook, and like any chef I like to eat. Now I try to eat with the thought of fueling my body for my fitness journey. We truely are an amazing bio machine and we need good foods to fuel it.

I train Martial Arts 5 to 6 days a week for upwards of 10 hours a week total. So to support that I need to eat well. Now do I always eat well? Do I always pass up that cupcake. Heck no! But I do try to make good decisions.

Enough rambling so here is what I made. A chimichurri burrito bowl. This bowl is full of protein, gluten free, dairy free, low fat, contains lots of veggies, slow digesting carbs, and most importantly has lots of flavor.

I took a short cut and got chicken that was pre marinated at the grocery store, but I regularly make chimichurri sauce on my own and will include that in this recipe.


Chimichurri Burrito Bowl

Yield: 5 servings for lunch

Ingredients:

  1. 3 bell peppers that I charred on the gas stove, and placing them in a bowl with plastic wrap to steam
  2. 1 jalapeno that I charred on the gas, and placing them in a bowl with plastic wrap to steam
  3. 1 onion that I charred on the gas stove, and placing them in a bowl with plastic wrap to steam
  4. 1.5 lbs of chicken marinated in chimichurri
  5. 3.75 cups of brown rice cooked
  6. 10 tablespoons of black beans
  7. 5 tablespoons of salsa – Optional
  8. 5 pinches of cilantro – Optional
  9. salt and pepper to taste
  10. granulated garlic to taste

Directions:

  1. Cook brown rice to directions on package
  2. Char your veggies over a BBQ or on a gas stove. Place them in a bowl with plastic wrap to steam them.
  3. Cook your chicken marinated in chimichurri
  4. Chop up veggies, and lightly sautee them in a pan, adding pepper, salt, and granulated garlic to taste
  5. Heat up canned black beans, drained
  6. Add 3/4 cup/ 112g of brown rice to bowl, add 1 cup/130 g of chicken to each bowl, add 1 cup/148 g of veggies to bowl, add 2 tablespoons/52g of black beans, add 1 tablespoons/32 g of salsa.

Chimichurri sauce

Ingredients:

  1. 1/2 cup olive oil
  2. 2 tablespoons red wine vinegar
  3. 1/2 cup finely chopped parsley
  4. 3-4 cloves garlic , finely chopped or minced
  5. 2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
  6. 3/4 teaspoon dried oregano
  7. 1 level teaspoon coarse salt
  8. pepper , to taste (about 1/2 teaspoon)

Directions:

Mix all ingredients together. Let sit for at least a few minutes. Letting it sit for 2 hours before use is much better. Marinate meat over night, reserve some for topping.

Nutritional Stats:
Calories 555, Fat 8.7 g, Fiber 11.7 g, Carbs 65.1 g, Sodium 1553.5 mg,
Protein 45.8 g


I hope you get a chance to try this recipe. You can reduce the sodium if you are concerned by omitting the salsa, and taking some of the salt out of the chimichurri sauce.

It was/is delicious and easy to make. It took about 40 minutes to prep for a whole week of lunches.

Try it out. Thank you for reading, if you liked this please let me know and feel free to share.

Easy Turkey Bulgogi Lunch Meal Prep

I don’t have a lot of time, so meal preps that don’t take long to do are a must for me. This one was fast, simple, and is delicious to boot. I prepped this past Sunday for this week. It took me 30 minutes. That is fantastic in my book.

I made this for my husband and I for our lunches for the week. I took a short cut and got frozen veggies to help me prep. I also used pre-made bulgogi sauce.

This is low in fat, has good carbs, and great fiber, lean protein.

All you have to do is cook up some rice, saute up some ground turkey, add the sauce, spiced, and steam up some broccoli. I added some green onions, sriracha sauce, and kimchi but that is all optional. See easy peasy.. I will of course add more information below and a full recipe with nutritional stats.

Turkey Bulgogi Lunch

Ingredients:

  1. rice
  2. 1 lb ground turkey
  3. frozen stir fry veggies
  4. broccoli
  5. 1 tsp ground ginger or to taste
  6. 1 tsp ground garlic or to taste
  7. salt and pepper to taste
  8. 1 tbs oil
  9. Bulgogi sauce
    Optional
  10. green onions
  11. Sriracha sauce
  12. Kimchi

Directions:

  1. Cook rice according to directions on package
  2. Heat pan with oil, saute ground turkey, add spices and salt. Once meat is cooked add frozen stir fry veggies, and bulgogi sauce. Cook on medium for about 5 to 10 minutes.
  3. Steam broccoli
  4. Add 3/4 of cup of rice on one side of the container, 3/4 cup of bulgogi meat mixture next to rice, add 1 cup of broccoli.
  5. Top wit green onions, sprinkle Sriracha, add kimchi and enjoy

Stats:

Calories 633, Fat 26.2 g, Fiber 5.6 g, Carbs 64.2 g, Sodium 798.8 mg,
Protein 34.9 g

I hope you get a chance to try this out. The meat is fantastic without the sauce if you want to omit that part. Let me know what you think.

Thanks for reading, and keep working to be the best that you can be.

Onigiri Rice Bowl – Spicy Salmon Mayo

I am half Japanese and I tend to have cravings that sometimes are hard to fulfill. Sometimes it is just a lot of extra work to form them into balls. So I just made it into a bowl.

I would normally add seaweed to it, but I ran out. I know… I know… I am going to loose my Asian card cause I don’t have seaweed in my house.

So when I don’t have time between my job, and dealing with my kids, and the rest of the household chores I just made it in to a bowl.

In Japan there is a thing that is famous around the world. Used for lunch boxes all over the country. I remember getting them in my lunch box and I would get so excited. Onigiri! Onigiri is what we call rice balls. There are many kinds of onigiri with many kinds of fillings. I love many of these flavors/combos, Umeboshi (pickled plumb, a favorite of mine), Tuna Mayo, kombu (simmered seaweed), shrimp, just to name a few. Another one of my favorite is spicy salmon mayo or Shake Mayo (pronounced sha kay mah yo).

Today I made a spicy salmon mayo onigiri bowl.

I really recommend you try it if you can. Luckily it is super easy. I added other fresh veggies to it cause I wanted some more veggies.

Spicy Salmon Mayo Onigiri Bowl

Ingredients:

  1. 1 cup of cooked rice
  2. 1/2 cup shredded raw carrots
  3. 1/2 cup of sliced mushrooms raw
  4. 1 green onion sliced raw
  5. 2 radishes sliced raw
  6. 2.5 oz of salmon in a pouch/can
  7. 1 tbs of mayo
  8. Sriracha to taste
  9. salt and pepper to taste
  10. seaweed (optional but so tasty)

Directions:

  1. Cook rice to direction on package
  2. Mix together salmon, mayo, sriracha, salt and pepper.
  3. Add salmon mixture to rice, add veggies to rice, and enjoy.
  4. (alternate toppings to add, seaweed, sesame seeds, umeboshi)
This is not my image. It is just the product I use.

Stats for the lunch:
Calories 401, Fat 12.9 g, Fiber 3.4 g, Carbs 51.5 g, Sodium 536.3 mg, Protein 17.9 g

The salmon mixture is what you may find in a spicy salmon mayo onigiri. I just put it on the outside, because I don’t have time to mold the rice into balls. But you know what it tastes phenomenal and looks beautiful to boot. Is it in the cute shape of a rice ball with seaweed? Nope but it is just as good.

Its also healthy, full of fresh veggies, low in fat, full of protein, and oh so tasty.

Like I said I would have added seaweed, but I did not have any.

I love this kind of lunch. I thought you all might. So I thought I would share it with you. I hope you get a chance to try this. Let me know what you think. Thanks for reading this.

Egg Whites Scramble with Veggie Sausages

This is a simple breakfast. Its something that I do often. I waffled over if I should post it because it is so simple. But it is delicious vegetarian, full of protein, nutrients, and vegetarian. Which my body seems to run better on anyway. =)

It took about 15 minutes all in all to make.

So simple as it is here you go:

Ingredients:

  1. 4 egg whites
  2. 1 cup of portabella mushrooms sliced.
  3. 1 cup of sweet peppers sliced
  4. 1 green onion sliced
  5. 2 Morning Star Farms veggie sausages
  6. 1 tsp of olive oil

Directions:

  1. Follow the package details on sausages.
  2. Saute lower half of green onion, and mushrooms, add the sweet peppers.
  3. Move the veggies to the side, add egg whites and scramble.
  4. Serve up warm and enjoy.

Stats:
Calories 244, Fat 8.4 g, Fiber 6.7 g, Carbs 18 g, Sodium 527.7 mg,
Protein 27.2 g

I hope you get a chance to try this delicious and healthy breakfast. I added a plain bagel to get some carbs in. Let me know what you think.

Smoothie Bowl w/ Chocolate PB2 and Honey

Another smoothie day. It is going to be to cold for smoothies soon, so I have to get my smoothie on. I decided to make another smoothie bowl for lunch.

This is gluten free, uses natural sugars, dairy free, vegan, healthy/full of vitamins, and so yummy.

I wanted to get some protein in there. So I added the PB2 Chocolate. It is a chocolate peanut butter powder. It is great on waffles, in waffles, on toast, in smoothies, in shakes, on smoothie bowls. You get the picture I am sure.


Ingredients:

  1. 2 cups of frozen fruit
  2. 1 frozen banana
  3. 1/2 cup almond milk
  4. 2 cups of water

    Toppings:
  5. 2 tbs of PB2 Chocolate Peanut Butter powder
  6. Fruit
  7. 1/2 tbs honey
  8. Pinch of Slivered almonds

Directions:

  1. Blend the frozen fruit till you have tiny pieces, almost looks like rice
  2. Add liquid and blend till smooth
  3. Add toppings and enjoy

Calories 371, Fat 19.2 g, Fiber 14.4 g, Carbs 73.7 g, Sodium 161.5 mg,
Protein 11.1 g


Thank you again for reading. I hope you get a chance to try this.

Healthy lunch… Lime Tilapia Herb Salad, with Rice

Not feeling stellar about myself today. So in order to avoid going back to bad habits of not eating or avoiding eating, I made myself this lunch. It is so tasty.

So enough talking here is the recipe.

Lime Tilapia Herb Salad, with Rice

Ingredients:

  1. 1 cup of cooked rice -cook rice to directions on package
  2. 70 g or about 2 cups of herb salad mix
  3. 2 radishes or 25 g sliced
  4. 1 tbs or 10 g rosemary olive oil
  5. 100 g or 2 filet of fish pan seared
  6. Cayenne pepper to taste
  7. Salt to taste
  8. Ground black pepper to taste
  9. 1/2 lime

Directions:

  1. Cook rice according to instructions
  2. Place a tsp of oil or spray pan with pan spray. Let pan get screaming hot, add tilapia and sprinkle with salt, cracked black pepper, and cayenne. Cook about 3 minutes turning only once. Squeeze lime over fish toward end of cooking.
  3. Place 2 cups or 70 g of herb salad mix in a bowl. Slice up the radishes and add to the bowl. Add 1 tbs of oil to the salad bowl. Add salt and and squeeze of lime and toss. Add hot fish flaked in the pan to the bowl.
  4. Plate rice, and salad and enjoy

Recipe stats:
Calories 429, Fat 17.3 g, Fiber 3.8 g, Carbs 40 g, Sodium 70.2 mg,
Protein 38.6 g

I hope you get a chance to try it. Let me know what you think. When ever I have days like this, I try to do the opposite of what my bad habit is. I try to do the healthy positive option that is the opposite. In this case for me it is eating healthy and enjoying good food, instead of avoiding it. Thanks for reading. My respect to you and your family.

Healthy Breakfast… Wholesome Whole Food Pancake with Berries

So today I made pancakes. Well I made two types of pancakes. Ones for my kiddos. I will link to the recipe that I use for pancakes. Pancakes I make for my kiddos.

Then I made a protein packed pancake that does not have added sugar, till I added a little bit of local honey.

These were so good. Usually protein pancakes tend to be a little dense and these look like they will be but they are not. Pssstt… the secret is the baking powder.

I ground up rolled oats in my blender to make my own oatmeal flour.

The only sugars in this are natural sugars. Yay for whole foods.

Recipe: Wholesome Whole Food Pancake with Berries
(yields 2.5 servings, or about 2 pancakes per person)

Ingredients:

  1. 2 bananas smashed
  2. 1.5 cups of rolled oats, that you blend in your blender to make a flour
  3. 2 eggs
  4. 1/4 tsp of salt
  5. 2 tsp of baking powder
  6. Berries that you like, or other fruit
  7. Honey to taste
  8. 1 tsp of vanilla
  9. 1/2 tsp of cinnamon
  10. 1 cup or 140 grams of berries

Directions:

  1. Grind up the the oats, pour into a big bowl, add salt and baking powder.
  2. On the side of the bowl smash the two peeled bananas till they are are about 95% smashed.
  3. Add two eggs, vanilla, and cinnamon. Mix it all together.
  4. In a hot pan, use a pan spray, and add some batter to the pan. You will have to spread this out on your own. It will be thick and want to stay in one clump. The more you spread out, the faster it will cook. Cook till the inside of the pancake is just finished.
  5. Cut up and wash fruit you want to add to your pancakes.
  6. Stack some pancakes, add fruit, and drizzle with honey.

Calories/Stats: This is for one serving with the mixed berries added, but not the honey
Calories 363, Fat 7.7 g, Fiber 8.7 g, Carbs 63.5 g, Salt 275.3 mg, Protein 11.6 g

Got a little artsy with my photo. I am not a photographer so yeah. The sunlight through the fruit and honey was pretty.

If you have read this far, thanks for reading. I hope you have a fantastic week, and keep up making good changes for you and your family.

Healthy Snack or Dessert…Chocolate Chia Pudding

Looking for a healthy snack or dessert, or if you are me you will eat it for lunch, instead of lunch, cause it is easy and you can just grab it and go. Looking for that chocolate fix. That time when you just want something a little chocolaty, but full of vitamins, fiber and protein. Try this out. Also this is vegetarian, gluten free, and can be vegan if you leave the honey out and replace it with another sweetener.

Chia seeds are amazing…

If you have never had chia seeds before they are an ancient seed, used by the Aztecs and the Mayans. They a jam packed with nutrients, and are simply amazing despite their diminutive size.

“A one-ounce (28 grams) serving of chia seeds contains :

  • Fiber: 11 grams.
  • Protein: 4 grams.
  • Fat: 9 grams (5 of which are omega-3s).
  • Calcium: 18% of the RDI.
  • Manganese: 30% of the RDI.
  • Magnesium: 30% of the RDI.
  • Phosphorus: 27% of the RDI.
  • They also contain a decent amount of zinc, vitamin B3 (niacin), potassium, vitamin B1 (thiamine) and vitamin B2.”

https://www.healthline.com/nutrition/11-proven-health-benefits-of-chia-seeds#section1

If you want to read up more about them see the link above. There is a lot to love about these tiny power packed seeds. They are high in fiber, contain omega 3 fatty acids (so if you don’t or won’t eat fish, they are a great alternative source), and plant based protein. I will leave you to read about them if you want. On to the recipe.

Chocolate Chia Pudding
yield: two servings

Ingredients:

  • 1 and 1/2 cup or 6 oz of Almond milk (you can use, soy, coconut, or even dairy if you want)
  • 2 tbs or 1.4 oz of Honey (or to taste, also if vegan, you can use stevia to taste)
  • 2 tsp or 2 cap full of vanilla ( you can use any extract you like, I often change it up, sometimes adding Kirsh just for a cherry flavor, or Calvados)
  • 4 tbs or 2 oz of chia seeds
  • 2 tbs or 0.66 oz of unsweetened dark chocolate cocoa powder (note: I use a heaping tbs, cause I like chocolate)
  • Pinch of salt to taste
  • Fruit that you like. (e.g. Berries, apples, oranges, etc.)
  • Mini dark chocolate chips for garnish

Recipe:

  1. Mix all the wet ingredients first
  2. Add the dry and stir till all of cocoa powder is incorporated.
  3. Let set for 15 minutes, then stir again.
  4. Cover with lid and let refrigerate for at least 4 hours. This is great to do overnight.
  5. After set, serve with garnish and fruit.

Calories/Stats

Calories 274, Fat 13.1 g, Fiber 14.5 g, Carbs 40.3 g, Sodium 141.9 mg,
Protein 6.8 g

I also make a version that is a Chai Chia pudding. Try saying that five times.

You have to add the Chai spices to the mix.

1/2 tsp of cinnamon
1/2 tsp of ground ginger
1/4 tsp of ground cardamom
1/8 tsp of ground cloves

Let me know if you are interested in any of my other versions. Thanks for reading.

Tasty Taco night… Better than Take away Tacos

Who needs take away when you can make beautiful tacos at home? Remember fitness is a way of life, a journey. So learning how to cook well for yourself is very helpful, and you don’t have to rely on take away.

I am a professional chef, and have a Culinary degree, with a specialization in Baking and Pastry.

This is what I make for my family at home. We love taco night and my kiddos love to eat my tacos. Currently my son and daughter are asking for another taco. He ate three already. I would say that is a good sign. These are all whole foods, and things I know where they came from.

The recipe includes the Pico De Gallo, and ground beef mixture. I have noticed that I have readers from all over the world so I will try to add appropriate measurements where I can to help you out. Some may wonder what a Pico De Gallo is, it is similar to a salsa, however, it is not as liquid and sauce like as a salsa. Pico De Gallo is also very fresh and you can add what you like to it.

I set up a taco bar, and let the kiddos decide what they want on their tacos. They both request all of the toppings. I love that my kiddos will eat lots of veg. Starting good habits early will carry them through life. That is the hope at least.


Pico De Gallo Recipe

Ingredients:

  • 1/2 onion small dice
  • 2 small tomatoes diced or about 25 heirloom cherry tomatoes
  • 1/2 seeded jalapeno
  • 1/2 lemon juiced or a lime
  • Salt and pepper to taste
  • 2 tbs or Euro 1/2 oz of cilantro chopped – (if you don’t like cilantro leave it out)

Directions:

Dice onions, dice tomatoes, small dice the jalapeno, add all ingredients to bowl. Squeeze lemon over your clean fingers to catch the lemon pips. You want to make sure to add lemon or lime as the acid really will brighten the flavors of your Pico.

Ground Meat Recipe

Ingredients:

  • 1 lb or Euro 454 g of ground beef or I also like ground turkey
  • 1/2 onion diced
  • 1 tbs or Euro 1/4 oz ground cumin
  • 1 clove garlic
  • 1 tsp or Euro 1/4 oz paprika
  • 1/2 tsp or Euro 1/8 oz of cayenne pepper or ground chipotle pepper (add more if you like spicier)
  • 1/2 cup or Euro 4 oz Beef stock or Turkey stock or Vegetable stock to taste
  • 1/2 seeded small diced jalapeno
  • oil enough to coat bottom of pan
  • salt and pepper to taste

Directions:

Dice the onion and saute on med/high till soft and caramelized, add meat, while it is cooking add spices on top. Brown the meat and cook till thoroughly done. Drain extra fat from pan, and add stock. Taste and add salt and pepper to taste. Bring to a simmer and let simmer for about 5 minutes.

Tips:

  • I take corn tortillas and toast them over the open gas flame on my stove.
  • You can add more ingredients to the meat mixture. Granulated/Ground garlic, Cilantro, and ground coriander.

The following is the stats for one taco:

Calories 143, Fat 5.6g, Fiber 1.9g, Carbs 13.3g, Sodium 209.1mg,

Protein 9.6 g

Healthy Lunch…Tuna Avocado Salad…

Healthy lunches… even when you don’t feel like eating. I have days where I am busy, and can’t/don’t think I have time to eat. I have days were I am just not that hungry. However, I know if I don’t eat I will be hangry later, and may make bad decisions. So its best for me to eat something healthy and protein rich instead. It seems to help and I can then make better decisions. I also know that I am working out a great day 5 to 6 days a week.

Today I am going to go run a 25 minute HIIT run, and then do a superset weight lifting workout.



“A superset is a form of strength training in which you move quickly from one exercise to a separate exercise without taking a break for rest in between the two exercises. ”

https://www.verywellfit.com/what-is-a-superset-3120397

The above article is a good quick read if you are interested in supersets. This is the workout I plan on doing.

Workout:

25 minute HIIT run on the treadmill cause we are inundated with snow

  • Stretch, and 3 minute warm up
  • Run for 1 minute at fastest I can run
  • Run for 1 minute at a steady pace but not slowly
  • Repeat above for 6 minutes
  • Run at steady state for 4 minutes
  • Run for 1 minute at fastest I can run
  • Run for 1 minute at a steady pace but not slowly
  • Repeat above for 3 minutes
  • Run at a steady state for 7 minutes
  • Cool down jog for 2 minutes

Weight lifting:

  • Full Squats: 4 Sets x 8 Reps
  • Stiff-Legged Deadlifts: 4 Sets x 8 Reps
  • Bench Press: 4 Sets x 8 Reps
  • Bent-Over Rows: 4 Sets x 8 Reps
  • Barbell Curls: 3 Sets x 10 Reps
  • Single leg Dips: 3 Sets x 10 Reps
  • Abdominal Work (Leg Raises, Decline Crunches)
  • Full Squats: 4 Sets x 8 Reps
  • Stiff-Legged Deadlifts: 4 Sets x 8 Reps
  • Bench Press: 4 Sets x 8 Reps
  • Bent-Over Rows: 4 Sets x 8 Reps
  • Barbell Curls: 3 Sets x 10 Reps
  • Single leg Dips: 3 Sets x 10 Reps
  • Abdominal Work (Leg Raises, Decline Crunches)

Tuna Avocado Salad

Ingredients:

  • 1 whole avocado
  • 1 packet of Starkist Tuna Creations
  • 40 g of Sour cream or 2 tbs
  • 10 g of Mayo or 1 tsp
  • 10 cherry tomatoes, or about 1 cup

Directions:

Mix tuna, sourcream and mayo. Salt and pepper to taste, slice tomatoes and cut open avocado.

Calories 495, Fat 36.9g, Fiber 15.1g, Carbs 27.1g, Sodium 447.5mg, Protein 19.6g

I hope you enjoy and have a great day. Thank you for reading. I am off to the gym to get my workout in now.

——————————-

My results:

I completed the full 25 minute HIIT run.

Weight lifting: I increased the reps and recorded the weight. Will up the weights next workout.

  • Full Squats: 4 Sets x 10 Reps 40lb
  • Stiff-Legged Deadlifts: 4 Sets x 10 Reps 40lbs
  • Bench Press: 4 Sets x 10 Reps 40 lbs
  • Tripod Bent-Over Rows: 4 Sets x 10 Reps 20 lbs
  • Barbell Curls: 3 Sets x 10 Reps 20lbs
  • Single leg Dips: 3 Sets x 10 Reps
  • Abdominal Work (Leg Raises, Decline Crunches)
Not glamourus photo after workout.