Happy Tuesday friends!
Did you stay up late last night watching College Football? I wish I could say yes but alas, I fell asleep sitting up in bed around 9pm. Oh yeah, wild night.
I even slept in yesterday….and took a small nap. I guess my body is trying to bank sleep hours before the baby comes, but a part of me feels like I’m back in the first trimester!
Luckily I was off of work yesterday, so I had plenty of time to get some rest, finish some errands, and work on some food prep tasks. I love being off on the weekend to spend time with Parrish, but days off during the week are great for getting stuff done!
Shortly after breakfast I worked on cleaning out the freezer, and I found a bag of perfectly frozen bananas! I was so excited about the discovery, (and the new found room in my freezer!!), that I decided to bake up a few batches of my favorite Gluten Free Chocolate Peanut Butter Oatmeal Muffins.
These muffins are super easy to make, and they freeze well. You can find the recipe HERE. I like making a mix of regular muffins and mini muffins, as my appetite in the morning is unpredictable.
I didn’t have any chocolate chips on hand BUT I did have a few bars of Fair Trade Chocolate. Thanks Santa!
This delicious bar from Alter Eco made for a particularly decadent batch of muffins. It was hard not to eat the entire pan fresh out of the oven!!
Mid-way through the day yesterday I developed a strong craving for Chipotle. Does that ever happen to you?
I couldn’t get the flavors out of my mind, so I made a quick switch in our meal plan. See ya’ later Chicken Parm and hello Chipotle Cheat Burrito Bowls!
Luckily I was planning on using Perdue Gluten Free Chicken Tenders for the Chicken Parm, so I had those ready to go. The best part of Burrito Bowls: you can use whatever you have on hand! The recipe is constantly changing depending on what’s in the fridge. This particular batch had a real GREEN theme:
Salsa Verde, Cilantro, Tons of Lime Juice, Avocado, Lime Marinated Onion, and my beloved Monterey Jack Cheese. Not pictured: 0% Fat Fage Greek Yogurt, Crispy Chicken, and Brown Rice
Mix it up!
I squeezed all the limes in to the brown rice and mixed in an entire bunch of cilantro chopped. You could use your favorite rice, white or brown. Just add in the lime and cilantro to give it that Chipotle flavor.
I love how easy these are to throw together and the flavors were just what I wanted. PLUS I had enough leftover for lunch today – Yippee!
As much as I love Chipotle, I still think at-home Burrito Bowls are tastier. I like being able to control the portion sizes and going back halfway through my bowl to add more salsa!
What’s your favorite Chipotle dish?