#whatiatemonday | Vegetable Fajitas

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This past week, the favorite Instagram post from my #whatiatemonday series was a tie between Vegetable Fajitas and a Green Smoothie. I’ve talked about green smoothies before, so I decided to share a recipe for Vegetable Fajitas. veggie fajita dinner

I reserve two dinners a week as meatless meals, this means that I have really been stepping out of my box for dinners. A couple of months ago, I made fajita vegetables for a burrito bowl. I was rooting through my fridge, saw some tortillas and it hit me, Vegetable Fajitas!!! Well let me say, I haven’t looked back! This delicious treat is a hit not just for me, but for the man in my life as well. fajita veggies

I love to pair a colorful assortment of fajita vegetables with well seasoned beans for a filling delicious treat. I also love pickled jalapeno’s and will take any excuse to use them. Sometimes I top my fajitas with pico de gallo or guacamole or any number of options. The most important ingredients are beans, tortillas, and vegetables. Other than that, the options are endless! This recipe is for two, with 4 loaded fajitas total: Veggie Fajitas rc

I like to use beans that I have cooked in a tomato sauce or a sofrito as the base in my fajitas, but you can still just open a can and season well. I try to stay away from refried beans as a healthier approach to tasty food. Let me know what meatless meals you enjoy as I am always looking for new recipes to try!

Meal Prep 3 | Morefitme

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This meal prep is for week two of my DietBet challenge, and it took a little longer than last week. My homemade breakfast sandwiches were delicious and a perfect compliment to my morning green smoothie. However, the star of the week for me was…..the Taco Salad! I love, love, love Trader Joe’s spice mixture, it is truly delightful. As you will be able to see, the meal prep I did Sunday really helped with my meals for the week (check out the meal plan below):Meal Plan Template

Check out the meal prep video below to see what I made ahead for such an easy week:

Cooking Tips:

  • Be sure not to overcook the eggs, check them at about 10 minutes
  • Cover breakfast sandwiches with foil before putting them in the Ziplock bag to freeze
  • This weeks protein bars hold better at room temperature
  • Check roasting broccoli frequently as it overcooks quickly
  • The taco salad is delicious with Cilantro Dressing

Homemade Protein Bars
2 cups rolled oats
5 tablespoons creamy peanut butter
4 tablespoons Biscoff spread
4 servings Whey Protein

1. Combine all ingredients, mix thoroughly
2. Spread over parchment paper in a shallow baking pan
3. Freeze for 30 minutes or refrigerate for an hour
4. Once set, cut into 12 bars

Puerto Rican Style Beans
2 tablespoons oil
2 tablespoons Recaito
1/2 cup strained tomatoes
1/4 of a butternut squash or calabeza
1/2 cup water
1 can Chickpeas or pink beans
1/2 tsp salt
Jalapeno’s, capers, or olives
Handful of Cilantro
*Optional Sazon Culantro y Achiote

1. Heat oil over medium heat in a skillet
2. Once warm add Recaito and simmer for 1 or two minutes
3. Add strained tomatoes and cook until oils release (about 5 minutes)
4. Add water and squash, cover and cook for 10 minutes or until squash is tender
5. Add, sazon culantro y achiote, salt, beans and jalapeno peppers, mix thoroughly
6. Cover, turn the heat down to a simmer and let cook for 10 minutes
7. Garnish with cilantro

* This product contains msg