Day #8 Sugar Detox Challenge March 8, 2015

We've been Sugar Free a 
WHOLE WEEK! 

Kaliyah is leading us in a shout out: 

Yaaayyyy!

Happy Sunday to you all. 

Hope you remembered to "Spring ahead" one hour with your clocks, 

as Daylight Savings Time starts today.

Of course your Apple devices did it automatically.

What about burritos? 

Burritos may seem healthy, but the kind you get at a restaurant 

has more than just rice and beans, lettuce, tomatoes and salsa. 

A single flour tortilla at Chipotle is 300 calories, 

and that doesn't even include the cheese, guacamole, 

sour cream, and other fatty add-ons. 

Instead: 

Order your burrito in a bowl, and stick to the healthy stuff:

 black beans, brown rice, lean protein, and lots of veggies. 

Or make it a lettuce wrap burrito. 

Use no-added-sugar spicy salsa

 to give it the flavor you want.

Here's a Burrito Bowl Recipe I found online:

"I think we can all agree that Chipotle burrito bowls are 

downright delicious. But what's even better 

(and healthier for your waistline and wallet) 

is making them at home." says Kelli Dunn

These burrito bowls are my favorite way to use up leftover chicken

 (any cut will work). Use brown rice instead of white, 

or try using quinoa or barley as the base of your meal.

 Lighten up your bowl by forgoing the cheese and swapping sour cream

 for a dollop of Unsweetened Greek yogurt." ~Kelli Dunn

Serves 4

What You'll Need:

2 cups shredded chicken (about 2 medium chicken breasts, approx. 1 lb.)

3 cups brown rice, cooked

1 lime, juiced

1/3 cup fresh cilantro, chopped, plus more for garnish

1 15-ounce can black beans, drained and rinsed

2 avocados, lightly mashed

3/4 cup sugar free salsa (store bought or homemade) 

1/2 cup plain Greek yogurt

Other optional toppings:

Fresh corn

Chopped tomatoes

Cheddar cheese

Sliced jalapenos

What to Do:

First, prepare your chicken: 

Leftover chicken (whether a whole roasted chicken, 

or individual chicken breasts, legs, or thighs) 

works so great for this dish (and cuts down on prep time). 

If you're working with fresh chicken, 

I recommend using two medium-sized chicken breasts. 

Preheat the oven to 375 degrees. 

Season the meat with a pinch of salt and fresh ground pepper, 

and cook for 20-30 minutes, flipping each breast halfway through. 

Remove the chicken from the oven, 

and use two forks to shred the meat. 

Set aside.

Stir lime juice and fresh cilantro into the cooked rice. 

(Leftover rice works great for this, too!)

To prepare the burrito bowl, divide the rice between four shallow bowls

 and top with black beans. 

Next, pile high with shredded chicken. 

Add a layer of mashed avocado. 

Top with salsa and Greek yogurt. 

Garnish with chopped cilantro and any additional toppings you choose.

Garnish with 4 no-sugar-added baked tortilla chips.

5 CAN CHILI

Just heard it's rainy and cold

 in Louisiana, 

so here's a quick Chili recipe

just for you Dan.

SHOPPING LIST

Yellow onion, chopped--1 whole

Fresh Garlic, minced or diced finely

Olive oil--2 T. or 

(Optional: 1 lb. ground beef)

White Beans—1 can

Kidney Beans—1 can

Pinto Beans—2 cans

Black Beans—1 can

Green Chiliies, diced—1 small can

Tomato Sauce—1 (32 oz.) can

Tomatoes, diced—1 medium can

Chili powder—1 T

Cayenne pepper—pinch or two

Salt & Pepper

Cheddar Cheese

Parmesan Cheese

TIMETABLE

1. Saute onion and garlic in oil or brown 

with optional ground beef in large cooking pot.

2. Open and drain cans of white, kidney, pinto and 

black beans and add them to the large cooking pot.

3. Add the jalapenos, diced tomatoes, tomato sauce,

 chili powder, cayenne pepper, salt & pepper to the beans.

4. Bring to a boil, lower heat and simmer for 20 minutes.

5. Top with grated cheddar/parmesan cheese, 

dollop of sour cream.

Prince Family & Aunt Becky

making 5 Can Chili at Orcas Island