Summertime screams colorful and Mexican food to me! Itโ€™s a time to incorporate those wonderful Mexican flavors and colors into our food, no matter the time of day! I really wanted to do a breakfast taco this week and this turned out amazingly. It is a huge taco, so you donโ€™t need to worry about still being hungry after. Plus, between the creamy eggs, steak and lime flavors, you cannot go wrong!


Servings: 5 |Calories per Taco: 222


๐ŸŒฎ 5 Tortillas (I used spinach and whole wheat.)

๐ŸŒฎ 5 Large Eggs

๐ŸŒฎ 5 Ounces Sirloin Steak

๐ŸŒฎ ยผ Cup Almond Milk

๐ŸŒฎ ยผ Large Red Onion

๐ŸŒฎ 9 Grape Tomatoes

๐ŸŒฎ 1 Jalapeno

๐ŸŒฎ ยฝ Avocado

๐ŸŒฎ Lime Juice

๐ŸŒฎ Garlic Salt and Cilantro

๐ŸŒฎ 1.25 Ounces of Cheese (I used Ghost Pepper Colby Jack, but you could use Cotija, a Queso or any kind your heart desires!)


๐ŸŒฎ I cooked the sirloin streak strips in the crockpot for 3 hours on low while I did other chores around the house. I added lime juice and lime zest to the crockpot, so the streak really carried that wonderful citrus flavor.

๐ŸŒฎ Scramble the eggs and almond milk in a skillet on low. Make sure you continuously whisk while it cook, so you donโ€™t lose eggs to the bottom of the pan.

๐ŸŒฎ Chop the red onion, tomatoes and jalapeno. Put them all into a container with a little bit of lime juice and garlic salt.

๐ŸŒฎ In a small container, smash the avocado, lime juice, garlic salt and cilantro.

๐ŸŒฎ On a tortilla, spread a little of the smashed avocado blend, then top with some scrambled eggs.

๐ŸŒฎ Place 1 ounce of sirloin steak next, then top with the red onion salsa mix.

๐ŸŒฎ Finally, sprinkle with ยผ ounce of your choice of shredded cheese.

๐ŸŒฎ Store the rest for the rest of the weekโ€™s breakfasts!

๐ŸŒฎ Eat up and enjoy!



Brussel Sprouts are underrated veggies. They are delicious little spheres that can be baked, boiled or eaten raw. Personally, I love them baked the most, so that their outsides are crunchy, but their insides are soft. I wanted a vegetable side dish that would go well with my crockpot Beef & Broccoli and a dish of roasted brussel sprouts with the added sweetness of honey and prunes sounded like the perfect compliment.


Servings: 5 | Serving Size: ยฝ Cup | Calories per Serving: 94


๐Ÿฏ 10 Ounces Brussel Sprouts

๐Ÿฏ 1 Shallot

๐Ÿฏ ยผ Cup Prunes

๐Ÿฏ 4 Garlic Cloves

๐Ÿฏ 1 Tablespoon Ginger

๐Ÿฏ 4 Tablespoons Balsamic Vinegar

๐Ÿฏ 1 Tablespoons Soy Sauce

๐Ÿฏ 2 Tablespoons Honey


๐Ÿฏ Preheat oven to 400 degrees.

๐Ÿฏ Slice brussel sprouts in half and place on a foiled cookie sheet.

๐Ÿฏ Dice the shallot, prunes, garlic and ginger and add to cookie sheet.

๐Ÿฏ Pour the balsamic, soy sauce and honey over the veggies and mix well.

๐Ÿฏ Bake for 20 minutes.

๐Ÿฏ Let cook and chow down!


Everybody loves chili and though many may think of it more as a winter meal, I think adding some bright flavors like chicken and green chiles really lightens the flavor for summer time! This dish is filled with tons nutritious ingredients and will help you stay on track. Add a little lime juice and a dollop of sour cream when you serve and you’ve got yourself the perfect comforting summer dish.


Serving Size: 1 Cup | Servings: 14 | Calories per Serving: 120


๐ŸŒถ๏ธ 4 Chicken Breasts (about 1 lb.)

๐ŸŒถ๏ธ 3 Can Green Chiles

๐ŸŒถ๏ธ 1 Can Tomato Puree

๐ŸŒถ๏ธ 1 Can Tomato Paste

๐ŸŒถ๏ธ 1 Can Fire Roasted Tomatoes

๐ŸŒถ๏ธ 1 Can Black Beans

๐ŸŒถ๏ธ 1 Cup Frozen Corn

๐ŸŒถ๏ธ 1 Cup Diced Frozen Onions

๐ŸŒถ๏ธ 2 Cups Chicken Broth (Homemade or Low Sodium Organic Free Range)

๐ŸŒถ๏ธ 1 Cup Water

๐ŸŒถ๏ธ Garlic Powder, Cayenne Powder, Chili Powder, Black Pepper, Red Pepper, and Dried Cilantro

*You can make this in a crockpot or in a large pot on the stove. I used a crockpot. If you want to use the stove, cook it on medium for a few hours and stir occasionally, so it doesn’t burn on the sides.


๐ŸŒถ๏ธ Empty the tomato puree, paste, fire roasted tomatoes, green chilies and beans into the crockpot.

๐ŸŒถ๏ธ Measure the corn and onions and place into pot.

๐ŸŒถ๏ธ Slice the chicken breast into bite size pieces and put into the pot.

๐ŸŒถ๏ธ Add broth and water and mix well.

๐ŸŒถ๏ธ Add spices and herbs to your flavor liking and mix well.

๐ŸŒถ๏ธ Cook on low for 4 hours. Mix occasionally, if you can.

๐ŸŒถ๏ธ Eat up!


I love spice, if you haven’t been able to notice yet. And you already know my love for frittatas. I wanted something even more nutritious than usual, since I had quite the weekend of indulging. A very simple and tasty frittata did the trick! Only a handful of flavors makes this dish a no hassle dream, but the jalapenos still put in the punch of flavor I need!


Servings: 5 | Calories per Serving: 92


๐Ÿ… 2 Roma Tomatoes

๐Ÿ… 1 Jalapeno

๐Ÿ…v2/3 Cup Diced Frozen Onions

๐Ÿ… 1 Cup Spinach

๐Ÿ… 5 Large Eggs

๐Ÿ… Black Pepper, Garlic Powder, Red Pepper, Dried Cilantro


๐Ÿ… Preheat oven to 350 degrees.

๐Ÿ… Slice the tomatoes and jalapenos. You can deseed the jalapeno, if you want the heat level to be more mild.

๐Ÿ… Place the tomatoes at the base of a circular pan.

๐Ÿ… Place the jalapenos on top.

๐Ÿ… Layer the onions next, then the spinach on top.

๐Ÿ… In a bowl, whisk the eggs and spices well.

๐Ÿ… Pour eggs over the veggies and shake lightly to even it out.

๐Ÿ… Cook for 20 minutes or until eggs are no longer runny.

๐Ÿ… Slice into 5 pieces.

๐Ÿ… Devour for breakfast this week!


I told you I was going to do flatbreads more often! ๐Ÿ™‚ I really wanted something with BBQ this week – probably because summer times means smokey BBQ foods. A BBQ chicken flatbread a quick homemade sauce, tender chicken, crisp red onions, and some smoked gouda sounded so amazing! Plus, this bad boy is less than 300 calories total, so it has no guilt attached for lunch or dinner!


Serving Size: 1 Flatbread | Servings: 9 | Calories per Serving: 252


โœบ 9 Flatbreads (I use Fit & Active from Aldi)

โœบ 10.25 Ounces Shredded Chicken Breast

โœบ 1 Large Red Onion

โœบ 1 Jalapeno Pepper

โœบ 7 Ounces Smoked Gouda

โœบ 1/2 Cup Ketchup

โœบ 1/4 Cup Mustard

โœบ 3 Tablespoon Honey

โœบ Garlic Salt or Powder, Cayenne Powder, Black Pepper and Paprika

โœบ Fresh Cilantro


โœบ Cook the chicken however you’d like, so you can shred it. I cooked mine in the crockpot over night because its easy.

โœบ Shred it and set aside.

โœบ In a bowl, whisk together the ketchup, mustard, honey, and the spices and herbs, except the cilantro, to your liking.

โœบ Pour half the BBQ sauce in a separate container and add the shredded chicken to that. Mix well. This will let the chicken really take on that delicious BBQ flavor.

โœบ Chop the red onion into rings, dice the jalapeno and shred the gouda.

โœบ Preheat the oven to 400 degrees.

โœบ Spread some BBQ sauce thinly over a flatbread.

โœบ Evenly place some chicken on with red onion and jalapenos.

โœบ Sprinkle some of the cheese over.

โœบ Use a pizza cutter to cut into 4 squares. Its easier to eat this way and its easier to do before its cooked.

โœบ Cook for 7 minutes if you want barely crispy, but still melty cheese-like pieces or 10 minutes for super crispy. Don’t overdo it! Flatbreads are thin and will burn.

โœบ Enjoy!


Rice is such a good staple, can go with almost any dish, and can be played up or left natural. Its one of the perfect side dishes because it is so versatile. I needed a little side dish for my chili this week and I knew rice mixed with some flavors like lime juice and cheese would be perfect to accompany it. This recipe would be great to use as a side dish along side enchiladas or even fill your tacos with!


Servings: 5 | Serving Size: 1/2 Cup | Calories per Serving: 162


๐Ÿง€ 1 Cup Brown Rice

๐Ÿง€ 1/4 Cup Lime Juice

๐Ÿง€ 1/2 Yellow Onion

๐Ÿง€ 1/4 Cup Shredded Cheddar Cheese

๐Ÿง€ Dried Cilantro and Black Pepper


๐Ÿง€ Bring the lime juice mixed with water to a boil. Place the brown rice in the pot, cover, and turn off the heat.

๐Ÿง€ Chop the onions and measure the cheese.

๐Ÿง€ Once the rice is cooked, fluff with a fork and mix in the onions, cheese, and spices.

๐Ÿง€ Mix well.

๐Ÿง€ Serve and devour!


The world has terrified us so much of carbs, that now many people have completely left things like bread and pasta out of their diet. For me, that is unrealistic. I enjoy bread and pasta and my body seems to do just fine when eating it in the proper portions. I started with a slice of whole wheat whole grain bread. You cannot get a healthier slice of bread than that! Add some green chiles with fresh tomatoes and lime juice, top with eggs and cheese and you’ve got yourself a delicious breakfast to start you day!


Servings: 5 | Calories per Serving: 162


๐ŸŒฝ 5 Slices of Whole Wheat Whole Grain Bread

๐ŸŒฝ 2 Cans Green Chiles

๐ŸŒฝ 2/3 Cup Frozen Corn

๐ŸŒฝ 2 Roma Tomatoes

๐ŸŒฝ 1/4th Cup Lime Juice

๐ŸŒฝ Black Pepper and Cayenne Powder

๐ŸŒฝ 5 Large Eggs

๐ŸŒฝ5 Tablespoons Shredded Cheddar Cheese


๐ŸŒฝ Chop the tomatoes and place into a skillet with the chiles, corn, lime juice, black pepper and cayenne powder on medium heat.

๐ŸŒฝ Let it cook down and set aside.

๐ŸŒฝ Scramble up the eggs in the same skillet on low-medium heat.

๐ŸŒฝ On a slice of bread, put on some of the green chile mixture.

๐ŸŒฝ Top with scrambled eggs.

๐ŸŒฝ Sprinkle 1 tablespoon of cheddar cheese on top and heat for 30 seconds.

๐ŸŒฝ Devour!