(Image: https://cdn.slidesharecdn.com/ss_thumbnails/benefitsofalmondflour-190212102751-thumbnail-3.jpg)Cheap & Healthy Food Prep Idea: MUCH BETTER THAN Chipotle DIY Chicken Burrito Bowls Last week I was considering how different my eating continues to be since two years ago. I've discovered this amazing success of stability and clean concentrated feeding on in my diet. I've stayed from the extremes of overeating and undereating and in some way just seem to be in this content place. Before I would conceptualize what it could feel like to enjoy the advantages of eating wholesome, nutritious foods while still savoring a burger or a giant chocolates chip cookie every now and then. It seemed so distant. Now my ft are in the area I wished I always could possibly be; it feels as though a wonderful, significant achievement. As I've discussed earlier, there are many items I've done to find this balance. One of them was nourishing my body with nutritious meals every few hours. The second was prepping meals and snack ahead of time. The 3rd was always making certain to enjoy a treat once in a while, because life's too short not to. We're by no means going to be perfect eaters. Perhaps the excellence in eating, can be choosing balance? Meals for thought, I suppose. Today I'm writing an incredibly simple and almond Flour zucchini banana bread delicious formula for chicken burrito bowls inspired with the ever-popular Chipotle. Amazingly, I didn't have Chipotle until I used to be a sophomore in university. I ordered a burrito, being unsure of how GIANT they're and nearly transferred out from stuffing myself silly. Nowadays I settle for the lighter burrito bowls, and occasionally I make sure they are right in the home. They're easy, flavorful and an incredible way to food prep for the week. First things initial, I'm the realest. Wait around, that's an Iggy song lyric. Back up. First things initial, we make chicken! I usually help to make the chicken within the slow cooker for simplicity, but if you want it is possible to simply bake it. I've included directions for both which means you aren't limited. Next, almost always there is beans. I vote dark coffee beans, but pinto may also be drop deceased delicious. What about that absolutely amazing corn salsa? I can't get enough. Mine is filled with sweet corn, red onion, cilantro & more lime juice. Oh as well as the brown rice? I make a coconut lime brown rice that's simply the most addicting thing you'll ever sink your teeth into. Trust the Ambitious woman. It tastes like fluffy coconut magic on your own tongue. (Yes, I'm extra descriptive today.) Topping are endless. I always go with a few pieces of avocado, jalapenos (I like dat spice), and occasionally greek yogurt. After I'm done cooking my chicken and rice, I equally divide everything into individual containers and stick them within the fridge for easy reheating. I hope you like this simple meal prep idea. Not only does it save time, but also money (and probably calorie consumption). Enjoy! xo Recipe type: Supper, Poultry, Food Prep, Healthy, Gluten Free, Slow Cooker Prep time: 10 mins Cook time: Ingredients 1 cup chunky salsa For the rice: 2 cups water or vegetarian broth 1 little lime, juiced For the corn salsa: 1 cup organic sweet corn 1 little red onion, diced (or about 1/2 cup diced red onion) 1/4 cup fresh chopped cilantro 1 little lime, juiced For the beans: 1 (15 oz) can low sodium dark beans, rinsed and drained To garnish: 1/2 cup Move Veggie! Lactose Free of charge Monterey Jack & Cheddar Shreds For garnish: Extra salsa, avocado slices (or guacamole), jalapenos if you want spice, cilantro, greek yogurt, sizzling hot sauce, etc Instructions To help make the dark brown rice: Place a medium pot over medium high temperature and add coconut oil and brown rice. Toast rice with the coconut essential oil for five minutes; stirring often to toast the rice and infused the coconut essential oil flavor in. After five minutes add in water and bring combination to some boil, then cover, reduce temperature to low and simmer for 45 mins. After 45 moments, remove heat, and lime juice, then recover and let stand for 10 more a few minutes. Once done, season with a little salt to flavor. To make the corn salsa: Inside a medium bowl, combine corn, red onion, cilantro and lime juice. Period with salt and pepper. To make the bowls, consistently distribute rice, chicken breast, black coffee beans and corn salsa into bowls (or storage containers if meal prepping.) Garnish with parmesan cheese, cilantro, scorching sauce and extra salsa, if preferred. If you're planning on experiencing the meal afterwards, do not add the avocado. Add once ready to consume. Makes 5 servings. One for everyday of the week, if you want. To bake the chicken in the oven rather than the slow cooker: Place chicken within a 9×9 inch greased baking skillet. Cover the top of the poultry with salsa. Bake at 400 levels F for 20-25 mins, depending on the size/thickness of the chicken. Nutrition information will not include garnishes such as for example avocado or greek yogurt. I saw this whilst in was making my grocery list today and made a decision to increase it towards the meal plan for the week. We had it tonight and it was fabulous! Especially the corn salsa! My children loved it as well, and asked if we could make it again in a few days! It's certainly a keeper! I'm new to your blog. A friend made your paleo chocolate chunk cookies for me (which I am going to make tonight; they are seriously one of my favorite cookies ever!) that is how I came across your blog! I'm really experiencing trying your dishes!!! I did add a few issues so the family would be ok eating it! A very important factor I added for some crunch was some whole wheat tortilla shells bake in the oven and seasoned with some salt and pepper. And I added some tomatoes and Black beans to the salsa and utilized pinto beans in the bowl it was crazy good both ways it is such a hit when people arrive over for dinner!!