BBQ TURKEY BOWL

Honestly - if a "Quick Lunch" recipe makes it to my blog -

it's because I'm low key addicted to it and I've shared it too many times on insta to NOT share the recipe haha. 

I did a break down of this recipe on the FABFITFUN snapchat last weekend and so many of you have told me that you've not only tried it but you're ALSO obsessed with it haha so I'm excited to post it on the blog so we can always refer back to it. 

WARNING - if you don't like BBQ sauce YOU WILL NOT LIKE THIS haha. I thought that was pretty obvious but I made my boyfriend a serving not knowing he didn't like BBQ sauce and sure enough - he politely told me he hated it so, yeah, just be aware of that....

So as some of you know, I recently started eating meat again (you can read why in this blog) and it has been such a game changer. Chicken still weirds me out so a lot of my meals have had turkey in them so that I can eat less calories and feel more satisfied. 

Eating more protein not only gives us healthier and stronger nails and hair but it also helps us BURN more calories SIMPLY from eating it! The same thing goes for fiber. This is known as TEF or, the Thermogenic Effect of Food. 

Hence, why I stock up on more protein these days :) I feel like my meals have gotten bigger and more satisfying than they used to be and they are like half the calories. 

Before we get into the turkey bowl recipe, something that I wan't to point out is that I have a CRAZY obsession with Power Crunch Bars, haha if you've never had one, I HIGHLY suggest trying one - double chocolate and vanilla are my two favorite flavors :)

I wanted to bring this up because like I said, I love power crunch bars and I'll continue to buy them for like EVER haha but I used to try to have a power crunch bar as a meal because it was a solid 210 calories with 12-14 g of protein and only 5 grams of sugar. 

As a result, I always felt hungry after about 2 hours, WHICH I felt was kind of normal. But once I started having this BBQ Turkey Bowl, I was noticing that I wouldn't be hungry for up to 6 hours!

And guess how many calories this bowl has...337! That's only 127 calories more than a power crunch bar which is less than like 2 tbsp of almond butter, with 21 MORE GRAMS OF PROTEIN. 

So like I said, this meal is FILLING. It keeps me satisfied for up to 6 hours on a work out day. Imagine if I only had power crunch bars to eat...I would have had one, then another one 2 hours later, then one more two hours later if we were looking at a period of 6 hours. 

That would be 3 power crunch bars which would be a total of:

- 630 calories

- 39 grams of protein

This turkey bowl has a total of 34 grams of protein! Which is WHY it keeps me full for so long. This allows me to actually consume LESS calories throughout the day because I am able to make 377 calories last me for 6 hours where usually I would eat something with just about the same amount of calories but I would get hungry again quickly so I would eat MORE.

AGH love it. 

So yes anyways - haha sorry for the rant. This is my new favorite meal evvvvvvaaaaaa! ENJOY. 

Tag me on insta if you make it and I will share it on my page! X

BBQ TURKEY BOWL INGREDIENTS:

Eggs not pictured.

+ 1 Cup Shredded Cabbage 

+ 2 TBSP Brown Sugar BBQ Sauce - I got mine from Trader Joes

+ 1/4 an Avocado

+ 3 Ounces Organic 99/1 Ground Turkey

+ 2 Eggs

BBQ TURKEY BOWL DIRECTIONS

(Super Easy)

+ Cook the turkey for about 8 minutes on each side until it's a nice brown color and there's no pink. 

+ In a separate pan, scramble the two eggs. 

+ Place the cabbage in a bowl and add in the turkey, scrambled eggs, and 1/4 avocado.

+ Mix in two TBSP bbq sauce.

+ Add Sea Salt.

+ ENJOY 

EASY MAKE SHRIMP PESTO BOWL

HI MY LOVES!

I have been craving shrimp lately SOO bad. My boyfriend went to our favorite mexican restaurant the other day and got a shrimp burrito without me (RUDE), so I had to figure something out for myself. 

To be honest, I didn't REAAAALLLY want a massive burrito, I just wanted something with like a shrimp, cilantro, lemon vibe...so I made just that, and I think you guys are going to love it!

EASY MAKE SHRIMP PESTO BOWL

Here's what you'll need:

(makes 7 servings)

- 1 pound shrimp (I got frozen because I didn't know when I was going to be able to make it, but fresh or frozen are fine)

- 1 lemon

- 1 bunch cilantro

- 3 cups cooked Brown Rice (I got the bags of frozen rice from trader joes because I hate waiting for rice to cook, but you do you.)

- Fresh pineapple

- Pesto Sauce 

- OPTIONAL: avocado and sea salt 

Directions:

1. If frozen, de thaw the shrimp. Sautee for 5-7 minutes on med-low heat in coconut oil.

2. Cook rice according to package, or do like me and just heat up the frozen packs of rice on the stove in coconut oil.

3. Cut pineapple into 1/2 inch bites (I did appx 5 rings of pineapple)

4. Tear off 1 cup of cilantro. 

5. Once the rice is cooked, add the pesto to it and mix. 

6. In a large bowl, mix together the cooked shrimp, pineapple, lemon juice, and cilantro. 

7. Store the rice and the shrimp mix separately in the fridge.

8. To serve, I add 1/2 cup pesto brown rice to a bowl then top with the shrimp mix! Feel free to add avocado and some sea salt! 

This meal is great because it has fiber, protein and healthy fats! So this meal will keep you full for hours and give you long lasting energy! Pretty much every client I have tells me that they just need more energy. 

Dips in our energy multiple times a day is directly related to what we are eating. If our blood sugar is all over the place because we're eating too much sugar and processed foods then we will never get our energy OR appetite under control. 

I'll stop there because I'm about to tack on an entirely new blog to this bottom of this one haha but if you want to chat more or get personal help with your diet, book a FREE consultation call with me and we can talk about it :)

Okay love you byeeee!

X

MASSIVE KALE SALAD WITH A HOMEMADE DRESSING

Hi my loves!

So since I've been doing more consultation calls with you guys - I have been learning A LOT about you all. The one thing that I keep hearing over and over again is that you guys want ideas for quick, easy, healthy, meals that you can take to work if you need to. 

Personally, this is all I make. I actually like cooking but I never have time for it, and I feel like it's sort of a waste of time to be in the kitchen for forever to make a meal just for myself haha ya know? 

So legit EVERYTHING I make is healthy, cheap, quick and energizing. 

I never really posted these meals because they are so easy that I didn't think they were very exciting, or they wouldn't look good in pictures but now I'm over that.

I promise to start giving you guys more of my quick and easy meals :) STARTING WITH, this homemade Kale Salad that I featured on the FabFitFun SnapChat the other day !

I ate it every day this week for lunch and dinner so it's already almost gone but it should make about 7-8 servings:)

WHAT YOU'LL NEED:

 

• 1 Bunch Organic Dark green Kale
• 1 Yellow or Green Zucchini
• 1 Bag of Mixed Cabbage or a box of Pre Shaved Broccoli and Carrots (Broccoli-Slaw)
• Pumpkin Seeds
• 1 Avocado

DRESSING:

• 1 Cup of Olive Oil
• 1/2 Cup Rice Vinegar 
• 3 Cloves Garlic
• 3 TBS Sesame Oil

OPTIONAL: (PROTEIN ADDITIONS)

• SHRIMP
• CHICKEN
• AHI TUNA

WHAT TO DO:

1. Rinse the kale then chop it all the way down until you are left with about an inch and a half of the stem left - throw that last part away. It's too tough to chew in my opinion. 
2. Toss it in a HUGE mixing bowl. I like this one from IKEA. 
3. Cut the Zucchini from tip to tip once, then again to the two halves, and then chop and throw into the salad bowl.
4. Pour in your entire bag of cabbage or Broccoli-Slaw.
5. Add 1 cup unsalted Pumpkin Seeds.

DRESSING:

1. Blend all the dressing ingredients together.
2. Pour half over the salad and then use your hands to mix it together and massage it into the kale. 
3. Then pour the second half and repeat. 

NOTES:

1. Use your judgement with the dressing. I usually end up having a little bit left over which I save or just throw away, but you can definitely use it all if you want to. 

2. The salad gets better as it sits! The kale is a thick green so it absorbs the dressing without getting soggy which makes this the perfect salad to meal prep. 

3. This dressing is from my two week reset cleanse! Consider just getting the cleanse if you're looking for a lot of new meals, home made dressings, and detox tips. 

4. I love to add ahi tuna to my salad with a tiny bit of spicy mayo (so good!!) I buy it from the sushi section of my grocery store. 

Any questions or comments? Leave them below!

X Chels.

SHRIMP CEVICHE WITH FRESH FARMERS MARKET INGREDIENTS

WELP. It's the day after the 4th of July and it's safe to say I am STRUGGLING. 

I'm slowly making my way back up to LA but had to stop at my favorite coffee shop before leaving San Diego. (Better Buzz in Encinitas). 

I had enough tequilla for a party of 3 yesterday so this morning I'm getting my coffee, juice and avocado toast fix and bringing you this recipe because it's kind of PERFECT. 

I made this two days ago and I seriously CANNOT wait to get home and enjoy it. It's fresh, SUPER healthy, and easy to snack on. It also will feed you for like DAYS. (Assuming my boyfriend didn't eat it all haha). 

I get all the ingredients from the Farmers Market on Sunday and it's done by Sunday afternoon. 

Last time I made it with fresh tilapia but this time I went with shrimp and it is just as delicious so feel free to try both!

WHAT YOU'LL NEED:

• 1 cup lime juice (appx 8 large limes)
• 1/2 cup seeded tomato, chopped
• 1/2 cucumber, peeled, seeded and finely diced
• 1/2 finely chopped red onion
• 1/4 cup chopped cilantro
• 1 pound tilapia or shrimp
• 1 tablespoon sirarcha
• 1 avocado
• Sea salt and fresh pepper

DIRECTIONS:

1. If you get shrimp, peel it and take out the vein (sounds gross I know), then rinse and cut into small cubes. If you get a filet of fish, just rinse and cut into small cubes. 
2. Place in a bowl then cover with lime juice.
3. Let sit for 20 minutes
4. As that is sitting in the lime juice, start cutting all of your veggies
5. Add everything to the bowl except avocado
6. Let sit for another 20 minutes before serving. 
7. Top with avocado, enjoy with some healthy chips! (I get garbanzo bean chips from the Farmers Market!)

ENJOY!

PURELY ELIZABETH'S HOMEMADE AIOLI AND ARTICHOKES

Since my boyfriend and I have moved into our own place and my kitchen is no longer a dungeon, I've been having so much fun creating in the kitchen. 

I've been diving into a lot of easy, plant based home made things like avocado and brown rice nori rolls, homemade vanilla almond milk and these little bundles of perfection. 

I'm just getting into it so obviously I wanted to start with something small and NOT intimidating. I figured I couldn't really mess up boiling some artichokes and mixing some sauces together soooo artichokes for the win. 

Okay so it's SUPER EASY.

WHAT YOU'LL NEED: 

- 2 artichokes

- 1 lemon, cut in half

- 3 Tbsp vegan mayo

- 1 tbsp olive oil

- 1 clove garlic, minced

- 1/2 tsp sriracha 

- Himalayan Sea Salt to taste 

DIRECTIONS:

- Bring a large pot of water to a boil with half of a lemon.

- Meanwhile, cut 1/2 an inch off the top of each artichoke and 1/2 inch off the bottom of the stem.

- Take a potato peeler and peel the rough layer off of the stem. 

- Cut the artichokes in half (vertical)

- Place the artichokes in the boiling water, then turn the heat down to a simmer, cover, and let cook for 30 minutes. 

- In a small bowl, combine the juice of the other half of your lemon with the mayo, oil, garlic sriracha, and salt!

I hope you LOOOOVE them as much as I do! Thank you for the recipe Purely Elizabeth!

Leave me a comment below if you have any other little recipes you think I should try to make!

ROASTED DELICATA AND KALE SALAD WITH A MAPLE TAHINI DRESSING

Photographer and creative director, my friend: @theeternalchild

If you guys haven't checked out my friend @theeternalchild, please do because she helps me create quick easy recipes that are super healthy and I actually end up loving them and making them again.

This time we linked up we decided that we wanted to do a huge healthy salad that had tons of nutrients and plant based protein AND to top it off (literally) we wanted to make a light, homemade dressing that was quick and easy. 

The prep was simple, especially if you're enjoying some wine while you do it ;)

We were so surprised with how delicious it was that we couldn't stop eating it , HA. I was legit so full actually AND we had plenty of leftovers which was great because then I was able to take it to work and bring the dressing on the side. WINNING!

Alright, let's get into it right quiiiicccccck.

INGREDIENTS:

• 1 BAG OF DARK LEAFY GREEN KALE
• 1 RED ONION
• 1 HEAD OR 1 BAG OF CHOPPED CAULIFLOWER
• 1 CAN OF GARBANZO BEANS, DRAINED
• 1/4 CUP OF PUMPKIN SEEDS
• 1 LEMON
• 2 DELICATA SQUASH
• GARLIC OLIVE OIL
• ONION POWDER
• GARLIC POWDER
• SEA SALT

DRESSING:

• 1/2 A LEMON
• 1/2 TSP TAHINI
• 1/2 TSP MAPLE SYRUP
• 1/2 TSP APPLE JUICE
• 1/2 TSP APPLE CIDER VINEGAR
• SEA SALT

- SERVES 4

DIRECTIONS

1. Set your oven to BAKE at 405-degrees F.

2. Slice your squash into rings and scoop out the seeds. Then cut each of them into half.

3. Peel the onion and cut it in half and then into fourths. 

4. Dress a baking pan with garlic olive oil and lay the squash out flat with the onions, drained garbanzo beans, and cauliflower. (We used two baking sheets for this).

5. Sprinkle to your liking with sea salt, onion powder, more garlic olive oil and garlic powder. 

6. Place in the oven to cook for 30 minutes, making sure that you're checking them and stirring them every 10 minutes :)

7. While that is cooking, prepare a large bowl with kale. Squeeze 1/2-1 whole lemon into the kale and massage the kale for appx. 4-5 minutes. 

PREPARE THE DRESSING: Simply add all of the ingredients into a small mixing bowl and whisk it with a fork until it is a smooth, creamy texture. 

Once your veggies are done, add them to your bowl of kale, sprinkle with pumpkin seeds, add dressing and enjoy!

SERVES 4. 

ENJOY

XX,

Chelsey & Theeternalchild

CURRY CAULIFLOWER RICE

Alright guys, if you know me you know I love home made meals that are cheap, healthy, and reallllly good. 

When I'm tired, hungry or in a rush, the last thing I want to do is sit and wait for water to boil..I'd rather eat like 800 boring ass carrots before I wait to cook something.

This is a dish that I worked on with my friend McCauley and since then I've put a few different twists on it.

It's great though because when I go to Trader Joes I know I only need to grab a few things in order to make this meal quickly at some point during the week. 

Plus, all the fiber that is in the garbanzo beans keeps me full and helps with digestion AND it's good either hot or cold so it's easy to pack up and take on the go if I want to!

---

If you're not in a major rush and not starving to the point that you feel like you're going to eat your own arm then I would make it the original way which is the Curry style cauliflower rice. 

If you're in a bit more of a rush, then just make it the quick way!! I'll list both below..

Let's start with the Curry Style. 

HERE'S WHAT YOU'LL NEED:

+ 1 head of cauliflower,grated or 1/2 bag of Trader Joe's Riced Cauliflower (SO much easier)

+ 1/4 cup chickpeas 

+ 1 tablespoons curry seasoning 

+ 1 tablespoon coconut oil 

+ 1/2 teaspoon turmeric 

+ 1/4 cup chopped green onions

+ 1 teaspoon grated ginger (buy fresh ginger and grate it)

+ 2 teaspoons fresh lime juice 

+ black pepper to taste 

WHAT TO DO:

1. Put coconut oil in a frying pan and turn heat to medium

2. Once pan is hot, add 1/2 bag of Cauliflower Rice

3. Squeeze in 2 teaspoons of lime juice, stir.

4. After 2-3 minutes, add in chick peas. Just drain them and rinse them first!

5. Add in curry seasoning, tumeric, ginger and black pepper. 

6. After 2 minutes, add in chopped green onions. 

7. Stir everything together, cook about 3 more minutes, serve & enjoy!!

Okay, here's the quicker way!

What you'll need:

+ 1/2 bag cauliflower rice

+ 1 can chickpeas (aka garbanzo beans)

+ 1/4 cup chopped green onion

+ 1 whole lemon, juiced

+ Cayenne Pepper

+ 1 TBS coconut oil

WHAT TO DO:

1. Heat the pan with coconut oil

2. Once the pan is hot, add in the 1/2 bag of cauliflower rice

3. Squeeze in the entire lemon! Don't get any seeds in there!

4. Add in cayenne pepper! I USE A LOT 

5. Add in whole can of garbanzo beans, drained and rinsed.

6. Let that all cook together for 5 minutes.

7. Then add in 1/4 cup of chopped green onions

8. Cook for 2 more minutes.

9. Enjoy!

SUMMER APPLE AND FENNEL SALAD

Is it okay if we squeeze in one more crisp and light salad before summer officially ends?

Even though I'm BEYOND ready for fall (ughhhhhh sweaters at all times, yes pleaseeee) I still think that this salad needs a mention.

ALSO. I'm super down to pair it with a butternut squash soup. Festive! Annnnnd did I mention it comes with a easy home made dressing??

Okay, so.

It's as easy as it looks. 

The only trick here is that you're going to want to invest in this litttttlle tiny amazing kitchen tool called a mandolin. I've seen these in bars, I've seen them in restaurants and of course, my friend who's a chef in San Diego has like 3 in his kitchen

THEY. ARE. EPIC.

It's basically a little razor blade that you can use to turn anything into thinly sliced pieces. 

Cool right? For example, fennel is amazing but it has a prettttty intense taste to it. So if you want a little bit of the taste but don't want to feel like you're biting right into a bulb of fennel, you use a mandolin. 

Same thing for the apples...we didn't want overwhelming bites of crunch, we just wanted to add a little flava flaaav.

But I mean, these things are even great if you want to chop up a cucumber really quick and make a cucumber salad or make thinly sliced potato chips from a potato! There's seriously like a million things you can do with it and you can find them for cheap. 

I'll leave a link at the bottom! You want to go for one that's around 20 dollars. The mega cheap ones have a shitty blade and will pretty much be useless. 

Okay, other than that, here's what you'll need:

+ 1 Green Apple

+ 1 Bulb Fennel (They literally sell just the bulbs at Trader Joe's)

+ 2 Cups Baby Arugula

+ 1/4 Cup Pomegranate Seeds

+ 1/2 Red Onion (Thinly Sliced)

+ Garnish with slivered Almonds

DRESSING:

+ 1/2 teaspoon Dijon Mustard

+ 2 Tablespoons EVOO (Extra Virgin Olive Oil)

+ 1 1/2 Tablespoons of Lemon Juice (They sell Fresh Lemon Juice at Whole Foods Called Santa Cruz, that we really like)

+ 2 TBS Freshly Squeezed OJ

+ Sea salt and Black pepper

What to do:

Luckily this salad is pretty straight forward. Use your mandolin to shave the green apple, red onion and the fennel. Place it on top of the arugula, sprinkle in some pom seeds, add all your shaved fruits and veggies, then top off with some almonds.

For the dressing, you can just blend it together or whisk it, and then pour it on your salad and voila! 

What I like about this recipe too is that everything for the salad is cheap and whatever you don't use, you can just put it in a little baggy and save it for the next time you have the salad!

(The second one is always the best because everything is already chopped up and prepared!)

---

Buy a mandolin, TRUST me.

https://www.amazon.com/Brieftons-Mandoline-Slicer-All---One/dp/B0154BKNW4/ref=sr_1_30?ie=UTF8&qid=1473099557&sr=8-30&keywords=mandolin+slicer

Find more recipes like this on instagram @mccauleytawpash :)!

FRESH SPRING ROLLS

Okay seriously...everything about these is amazing.

I made spring rolls forever ago and still had a shit ton of the papers left over so I decided to go grab a few things to fill them up with so that I could make them again and it took me less than 30 minutes to make like 8 of them.

So I now have lunch for the next 2 days ready to go.

And everything I got was SO cheap.

+++ I found an even easier way to do this after I made all of them so stay tuned for that.

Okay, Here's what you'll need:

+ 8 Rice Wrappers

+ Appx 32 shrimp 

+ Mango (I buy the ones that are already cut from Trader Joe's...way easier!)

+ Red Cabbage (Again, I buy the cabbage that's already cut up from Trader Joe's)

+ Cilantro

+ Romaine Lettuce

+ Peanut sauce and soy sauce for dipping!

Directions:

1. Prepare all the ingredients first by cutting them and making them ready to be placed on the rice paper.

2. Thinly slice the mango, remove the cilantro from the stems, remove the tail from the shrimp, and cut the bottoms off of the romaine lettuce. 

3. Once that is ready to go, fill up a big bowl with warm water.

4. Carefully put one piece of rice paper in the water until it starts to become flexible. (I keep my fingers on the paper while it's in the bowl to help shape it into the bowl because mine didnt fit perfectly, AND to keep an idea of how it's feeling. Take it out when it feels the way you would eat it...about 25 seconds).

5. Once you take the rice paper out of the water, try to shake off any excess water then lay it flat.

6. Place about 4-5 shrimp in a line down the middle then add the mango, cilantro, cabbage, and romaine lettuce.

7. Fold the bottom of the rice paper up onto the lettuce, then carefully pull the left side over to the right, then roll tight like a burrito! 

ALL DONE!

Okay but here's what I realized at the end...

If you're soooo over the rice paper but love the way these taste then try this...

Shrimp Lettuce Wraps. 

So you know how you have a lot of extra romaine lettuce?

You could just take all the same ingredients that we put in the fresh roll but put it in a lettuce wrap instead...drizzle on some peanut sauce and soy sauce and call it a day.

WAY FASTER, right?

that's all for today loves.

xoxo

Chelsey Rose

You might also like:

SUPER EASY THREE BEAN & CILANTRO RICE SALAD

Okay guys - this is my new obsession. I made this a few weeks ago before one of the NBA Finals Games and it fed me, my friend Nikki, and my boyfriend...and me and Nikki had like 3 servings each haha oops..

And then it fed me for lunch for like next 6 days so it's a SOLID lunch or dinner option and it's sooo cheap and easy and refreshing I LOVE IT.

It almost reminds me of that cilantro black bean rice combo they have at chiptole so you know that's a good sign. I also featured this in my post on How To Go Grocery Shopping For Under 60.00 Bucks A Week because the cost of ingredients for this is NOTHING and it makes SO MUCH.

Okay let's get to it yeah?

Here's What You'll Need:

Salad:

- 2 Cups Cooked Wild Rice ( Use any healthy grain you'd like. I used a rice and quinoa blend from Costco but I feel like it would also be good with just quinoa or cous cous.)

- 1 Can White Kidney Beans (drained & rinsed)

- 1 Can Black Beans (drained and rinsed)

- 1 Can Garbanzo Beans (drained and rinsed)

- 1/4 Cup Diced Red Onion

- 1/2 Cup Chopped Cilantro 

- 1/2 Lemon, squeezed.

Dressing:

- 3 TBS red wine vinegar

- 2 TBS Olive Oil

- 4 TBS Stevia

- 1/2 Lemon, Squeezed

- 1/2 Teaspoon Sea Salt

OPTIONAL:

- Sriracha and Avocado ( i put these two things on my individual salad before eating it and it totally pulled everything together!)

What to do:

1. Follow the instructions on the bag for your grain that you're using and cook that while you prepare the salad and dressing.

2. Drain and rinse all the beans and pour them all into a big bowl

3. Chop up your onion and cilantro and toss that into the bowl

4. Add 2 cups of cooked grains

5. Squueze in 1/2 lemon, mix everything together and set in the fridge to cool.

For the dressing:

1. Mix all the ingredients together in a small dish and set in the fridge.

(I poured a little dressing on my individual bowl when i was ready to eat it rather than dumping the entire thing in the salad but, it's up to you!)

Sounds good right?! Leave your comments below:)