#whatiatemonday | Vegetable Fajitas

Standard

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

Standard

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

Two Recipe Reviews

Standard

Pasta with Veggies

Lately I have been trying out new recipes for lunch each week, so this week I tried a vegetable and pasta recipe mix. I used brown rice angel hair pasta and my veggies were broccoli, red bell pepper, green onion, and tomato. I followed the recipe, even adding some freshly grated parmesan cheese on top.

Once finished, the result was just “meh.” Nothing spectacular, but also not bland or unappetizing. I made enough for 4 lunch sessions, so I will finish the left overs tomorrow, and I will not make this recipe again. Healthy and tasty pasta recipes seem to be challenging. I mean spaghetti with red sauce is always an easy option, but I am looking for variety. Any suggestions?

Vegetable Medley

Some time two weeks ago I had all of these vegetables in my fridge and I said to myself, how about a veggie only dish, something asian. So I took stock of what I had, and I almost just threw some oil in a pan, threw in the veggies an ate them. Instead, I said to myself, check out Youtube, see what creative ways people are cooking their fresh veggies. I wanted something simple, tasty, easy and versatile (meaning it wouldn’t matter which veggies I used). After many videos, I decided to try this approach:

I did take a quick trip to the store for fresh ginger, otherwise I had everything else in my house. I used peanut oil as my base oil because I have it. I was very happy to have something to use my peanut oil for as I have had it for a year and only used it twice prior to this dish. In an attempt to come as close to the veggies used in the video, I used broccoli, carrots, yellow bell pepper, red cabbage, and onion. I didn’t add celery because I do not like the taste of cooked celery.

The first time I made this, I followed the video exactly, and I was surprised at how the veggies came out. They were the perfect consistency, not too hard and not too soft, yet flavorful. Who knew oil infused in ginger could produce such wonderful results! The second time (and yes I have made this two times so far), I added a couple of squirts of soy sauce to the finished product just to experiment with flavor. Next time, I plan to use oyster sauce and see what happens.

vegetable medley

If you can’t tell by the review above, I LOVE this vegetable medley, and the only calories come from the oil (I’ll speak on why I do not care about calories in another post). Initially, I was concerned that this plate of veggies would not fill me up enough to be satisfied, and then once I finished prep I wasn’t sure that I could eat all of the veggies in front of me, but in the end, its a perfect dinner portion. Like I stated above, I plan to do this again, this weekend, and use oyster sauce, this dish takes no time to make, the prep is the most time consuming part, aside from prep it takes about 7 minutes total to make this dish.

The vegetables aren’t pulverized in this vegetable medley, so I consider this a seriously healthy and tasty dinner option.