Lime-Chicken and Black Bean Fajitas: Serves 2 (3 fajitas each)
- 2 three oz chicken breast filets (cut in to strips)
- 2 cloves of garlic (chopped)
- 2 teaspoons of olive oil
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 bell pepper (cut in to thin strips)
- 1/4 of an onion (cut in to thin strips)
- 1 lime (cut into 4 wedges)
- 1/2 cup of canned black beans (rinsed)
- 6 corn tortillas
- 1/2 avocado (cut in to cubes)
- 2-3 tablespoons of chopped cilantro
- 6 tablespoons of salsa
Heat olive oil in a pan over medium-low heat and add garlic until it becomes fragrant. Increase heat to medium and add chicken. Squeeze lime juice from 2 of the wedges over chicken, sprinkle chicken with chili powder, cumin and coriander and flip with tongs while cooking.
Add bell peppers and onions when chicken is almost done cooking. Cook in skillet until vegetables begin to become soft. Add black beans, squeeze juice of 1 more lime wedge reduce the heat a bit and cover skillet for about 5-10 minutes until veggies are soft.
Brown tortillas on a griddle. Squeeze the juice of the last lime wedge over chicken and veggies then fill tortillas with chicken, peppers, onions, black beans and top with even amounts avocado, cilantro and salsa.
XOXO The Glam Runner
- I use corn tortillas because they are much lower in calories than flour tortillas
- Choose the amount of topping you would like to put on the fajitas
- I use culantro instead of cilantro. It’s the exact same flavor but the leaves are MUCH easier to wash and chop
- You can also use fat-free refried beans instead of black beans. I used black beans because they are better for you
Cajun Lime Shrimp Tacos: Serves 2
2 teaspoons of olive oil
2 cloves of garlic (minced)
1 poblano pepper (seeds and membranes removed and cut in to small strips)
6oz fresh or frozen shrimp (thawed, peeled and deveined)
1 lime (cut in to 4 wedges)
4 corn tortillas
2 tablespoons chopped onion
2 tablespoon of chopped cilantro
4 tablespoons of salsa or pico de gallo
1/2 of a small avocado (divided in to 4 pieces and cut in to squares)
Heat skillet on medium heat, add 1 teaspoon of olive oil and garlic until the garlic becomes fragrant. Add poblano pepper strips and cook until it just starts to become soft. Add second teaspoon of olive oil and shrimp. Squeeze the juice of one of the lime wedges on to the shrimp and peppers and sprinkle shrimp with Cajun seasoning. Turn shrimp over and do the same of the other side. Continue to cook shrimp until fully cooked adding the juice from the 3rd lime wedge and add more Cajun seasoning (as desired). Squeeze the juice of the last lime wedge on to the shrimp and peppers after everything is fully cooked and heat is turned off. Remove any skins from poblano the peppers if they become loose.
Steam or cook tortillas on a griddle until browned. Evenly add cooked shrimp and peppers on to the corn tortillas. Top with desired amount of chopped onion, cilantro, avocado and salsa. Enjoy!
- Feel free to add more or less lime juice or Cajun seasoning
- Toppings do not need to be exact
- Can also top with pineapple mango salsa
- Can mash the avocado to make it more of a guacamole texture
- Shrimp and pepper mixture is also good served on top of brown rice
- Try this recipe with chicken
XOXO The Glam Runner
Spicy Chicken & Ricotta Pasta with Kale (serves 2) – a little delicious creation I made! I used 100% whole grain pasta and the super food kale. Perfect runner’s food!
- 4 oz 100% whole wheat pasta (uncooked). I used rotini noodles – penne would probably be best
- 4 oz chicken breast
- 1/2 cup reduced fat or fat-free ricotta cheese
- 1 1/2 cups of frozen kale (thawed)
- 1 cup low sugar tomato pasta sauce – I used Emeril’s Organic Tomato & Basil Pasta Sauce
- 6 fresh basil leaves (chopped)
- 1/2 teaspoon crushed red pepper flakes (more or less according to your taste)
Cook pasta according to package directions. Grill chicken breast on a grill pan or an outdoor grill.
Drain pasta, chop chicken breast. Add chicken, tomato sauce, thawed kale, ricotta cheese, crushed red pepper and basil. Stir until combined and heat until thoroughly warmed. Enjoy!
- Can use frozen spinach instead of kale
- Can leave the chicken breast out to make it vegetarian
- You might have to add a little bit more tomato sauce
- Can use quinoa, brown rice or rice pasta to make it gluten-free
- Add more or less crushed red pepper and/or basil according to your taste
Enjoy! XOXO The Glam Runner