Asian Inspired Chicken Lettuce Wraps | #FitnessFriday

I love me some rice. I used to eat rice 2-3 times a week in various forms. Red rice, brown rice, yellow rice, white rice... You name it---I love that ish. But when did rice start to have so many calories! Smh. Global warming ruins ERRYYTTHHIINNGGG!

You see, I started tracking my calories (yes...I'm still doing it! #fistbump) and actually measuring out my food. When I saw that my rice side dish was over 200 calories alone---I realized that it was time to scale it back a notch. Plus---I kinda have no will power. Just a little bit of rice just ain't enough...

So, I've changed all of my staple rice dishes into lettuce wraps! <insert drooling emoticon>

Last week, I whipped up these delish Asian Inspired Chicken Lettuce Wraps! The ingredients are pretty straight forward, the execution is beyond easy. The best part? My kids gobble these down like rabbits. Yeppers---this recipe is a keeper.

Am I giving up rice all together?

Girl, heck no!

Happy #FitnessFriday chicas! What's new on your menu this summer?

Besitos!
KLP

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Kale Taco Salad with Cilantro Lime Vinaigrette| #FitnessFriday

#FitnessFriday on a Monday! I just had to share my newest favorite way to eat kale: In a raw salad! Now before you squish up your nose---hear me out. Kale doen't have to taste like the grass raw. Especially if you mix it with the right stuff. Here's my Kale Taco Salad with YUMMY Cilantro Lime Vinaigrette!

Cilantro Lime Vinaigrette

Ingredients:

1/2 bunch cilantro, stems trimmed and discarded
1 lime freshly squeezed
1/2 cup extra virgin olive oil
1/4 tbsp Cumin
1/2 tbsp Chili powder
Pinch of coarse salt and freshly ground pepper

Directions:

1. Chop cilantro finely. Put in a mason jar.
2. Then add lime juice and shake.
3. Next, add the olive oil, cumin, chili powder, salt and pepper. 
4. Shake vigorously.

Kale Taco Salad (Makes two full sized salads or 4 side salads)

Ingredients:

3 cups of kale
1/4 red bell pepper
1/4 cup mixed beans (I used a mix of gandules verdes and black beans. Use whatever beans you have on hand)
1/5 cup of chopped cherry tomatoes
2 tablespoons of olives
1 roasted jalapeno minced
Queso Fresco (optional)

Directions:

1. Chop kale into small pieces
2. Mix all of the other ingredients together.
3. Toss with Cilantro Lime Vinaigrette. 

How are you spicing up your veggies this spring?

Besitos!
KLP

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