Chicken Feta Fajita Salad

Hot summer days call for light summer salads! We were totally craving Mexican food yesterday to go along with all the heat, but figured we’d replace the carbs from the fajita tortilla shells with a couple of Coronas 🙂

INGREDIENTS

  • 2 chicken breasts (450 g)
  • 1 tsp olive oil
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/4 tsp cayenne pepper
  • 1/4 tsp fresh ground pepper
  • 10 drops tabasco sauce
  • 1 large red bell pepper, seeded and sliced
  • 1 medium red onion, sliced
  • 1 cup sliced white mushrooms
  • 8 cups baby spinach
  • 1 medium avocado, sliced
  • 60 g light feta cheese
  • 1/4 cup chopped fresh cilantro
  • 1 lime

DIRECTIONS

  • Slice chicken into long strips.
  • Heat olive oil over medium-high heat in large frying pan.
  • Add chicken strips and stir until all sides are cooked, about 5 minutes. Meanwhile, add in chili powder, cumin, paprika, garlic powder, oregano, cayenne, pepper and tabasco.
  • Add bell pepper, onion and mushrooms. Stir and cook until vegetables soften. Remove from heat.
  • Divide baby spinach among serving plates and top with chicken and veggies, followed by avocado, feta and cilantro.
  • Serve with lime wedge on the side and enjoy!

NUTRITIONAL INFORMATION

Makes 4 servings.

Per serving: 386 calories, 18 g carbs (4 g sugar), 14 g fat, 43 g protein, 8 g fibre , 334 mg sodium

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Zucchini Pizza

Yesterday I biked ALL the way to the grocery store (okay, it was only 15 minutes) to find they didn’t have the large whole wheat pitas I was excited to use as pizza crust. So what’s a health nut to do? Not compromise with white flour pitas, that’s for sure! Nope, they actually got a whole lot healthier and lower calorie (only 100 per piece) with zucchini!

I had remembered seeing a zucchini pizza go by on my pinterest feed, so I figured it was a good time to check it out. The verdict is: total winner!

INGREDIENTS

  • 2 medium zucchini
  • olive oil spray
  • 1/2 cup pizza sauce
  • 4 sticks turkey pepperoni (120 g)
  • 8 cherry tomatoes
  • 1/2 small red onion, thinly sliced
  • 120 g light mozzarella, shredded
  • red pepper flakes, to taste

DIRECTIONS

  • Cut zucchinis lengthwise into four slabs.
  • Place on baking sheet covered in parchment paper and spray lightly with olive oil.
  • Broil on high until they just start to brown, about 8 minutes.
  • Remove from oven and cover with toppings.
  • Broil on high until cheese browns.
  • Sprinkle on red pepper flakes, serve and enjoy!

NUTRITIONAL INFORMATION

Makes 8 “slices”.

Per slice: 100 calories, 8 g carbs, 5 g fat, 8 g protein, 2 g fibre

Crispy Garlic Mint Pressed Tofu

This was my first time pressing tofu, and wow, am I glad I did! It’s a keeper and has a solid place in my repertoire for when vegetarian friends come for dinner. I know some people aren’t a big fan of tofu’s spongy wet texture, so this is a great way to get away from that while still being able to enjoy the benefits of this inexpensive and lean source of protein. I’d almost describe the pressed tofu as having a chicken texture, in fact it quite looks like a thin strip of chicken when you cut into it.

INGREDIENTS

  • 1 package firm tofu
  • 2 garlic cloves, pressed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 lemon, zested
  • 1/2 lemon, juiced
  • 1/4 tsp cayenne pepper or 1/2 tsp red pepper flakes
  • 1/4 cup packed chopped fresh mint

DIRECTIONS

  • Cut tofu crosswise into 4 slabs. Firmly blot each slab between paper towel to remove excess water.
  • To make marinade, combine all remaining ingredients and mix well.
  • Cover tofu on all sides with marinade and place on a plate. Cover with plastic and let sit for at least 30 minutes at room temperature or overnight in the fridge.
  • Heat large frying pan on medium-high heat.
  • Remove tofu from marinade and press off excess liquid with paper towels. Reserve marinade.
  • Arrange tofu flat in frying pan. Cover tofu with another frying pan, weighing upper pan down with a full kettle or large can of tomato sauce or beans.
  • Cook for 5 minutes, reduce heat to medium and cook for another 5 until well browned.
  • Flip tofu, press and cook until browned, about 7 minutes.
  • Place tofu on serving dish. Pour remaining marinade into pan, heat briefly and use it to garnish tofu.
  • Serve over rice, quinoa or another grain and enjoy!

NUTRITIONAL INFORMATION

Makes 2 servings.

Per serving: 330 calories, 6 g carbs (1 g sugar), 26 g fat (4 g saturated), 22 g protein, 1 g fibre