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Fast Fajita Bowl (paleo, Whole30, grain free, dairy free, vegan optional)

Fast Fajita Bowl (paleo, Whole30, grain free, dairy free, vegan optional)

I love tacos and enchilada but sometimes it's nice to change it up a little bit. I've started making fajita bowls for dinner and they make a really fast lunch as well. You can use rice and beans or a bed of fresh greens. I've made it with and without meat and it's delicious either way! I often make this with whatever leftover protein I have on hand. This meal is also great for entertaining because everything can be prepped in advance and guests can help themselves. Don't forget the margarita! 

Fast Fajita Bowls

Serves 4

Ingredients:

Fajita Mixture:

2 chicken breasts or boneless thighs or other meat of choice, cooked and chopped (you can also use rotisserie chicken) 

1 large zucchini, chopped

1 red bell pepper, sliced

1 orange or yellow bell pepper, sliced

1 large red onion, sliced

8 ounces of mushrooms, sliced

2 cloves of garlic, minced

1/2 tsp of cumin

1/2 tsp of chili powder

1/2 tsp of onion powder

1/2 tsp of garlic powder

1/2 tsp of dried oregano (mexican oregano if you have it)

1/2 tsp of smoked paprika (leave out if you don't like smoky flavors)

sea salt and pepper to taste 

1/2 lime, juiced 

2 Tbs of coconut or extra virgin olive oil 

Bowl Base:

Mixed greens, washed and dried

White or brown rice or quinoa, cooked per the package instructions

Easy Black Beans (1-2 cans of organic black beans rinsed and drained, 1 clove of garlic minced, 2-3 stems of cilantro, sea salt to taste) 

Toppings:

guacamole, salsa, diced tomatoes, diced green onions, cilantro, sour cream, grated cheese, goat cheese, sliced jalapeños, organic corn chips, etc! 

 

Directions: 

Heat a large non-stick pan or wok over medium heat. Add the coconut oil, garlic and onion and sauté for 5 minutes. Add the mushrooms and sauté another 5 minutes. Add the remaining vegetables and chopped protein (if using) and spices. Sauté the fajita mixture until the vegetables are cooked but still crisp. Season with salt and pepper to taste. Squeeze half the lime over the vegetables. 

While the fajita vegetables are cooking, add the rinsed and drained black beans, diced clove of garlic and stems of cilantro to a sauce pan. Add 1/4-1/2 cup of water. Simmer until the beans are hot and bubbly. Add more water if necessary. Season with sea salt and pepper to taste. Remove the cilantro stems before serving. You can also add a few dashes of hot sauce! 

 

 

 

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