Twenty Five is the New Fifty Two

I'm a young, vivacious woman with terrible health. I'd like to blame genetics and situations beyond my control for this, but I know it is partly my fault. I decided I was sick of feeling like "twenty five is the new fifty two," so I changed my diet and lifestyle to help fix my declining health. No one my age should have a blood pressure of 190/110. This is where I write about it.

Home
Archive
Subscribe (RSS)
Ask Me Anything
Give Me Advice
Random post

Catching Elephant is a theme by Andy Taylor

 

Vegan Fajitas 1 box Chick’n Style Smart Strips1 Packet simply Organic Fajita Seasoning1 Red Pepper1/2 Onion1 Jalapeño Pepper 1/2 Avocado  Mix fajita seasoning in a bowl with 1/4 c warm water until dissolved. Set Aside.Open packet of Chick’n Strips and put in a bag with 1TBSP vegetable oil. Shake to coat strips. Add fajita mixture, and shake until all strips are evenly coated. Set aside to marinate.  Cut-up peppers and onions into strips. This is where you can “go with the flow” and cut them whoever you wish. I like to cut the peppers into the strips, and the onions into smaller pieces. I also mince the jalapeño so the spice isn’t overpowering. You can also feel free to use whatever color peppers you’d like, or substitute any other kind of vegetable. Get creative! Heat a small amount of vegetable oil in a medium saucepan. Add fajita chicken mixture and cook for several minutes, stirring constantly. Add vegetables and continue to stir for at least five minutes, or until vegetables are warm. Be careful not to over-cook them or they will lose their crispy-ness. Remove from heat, top with 1/2 sliced Avocado and serve. I choose not to eat them with tortillas, but this is a serving option. They are amazing when topped with Daiya cheese and Tofutti sour cream as well. The calorie counts listed below are for the recipe as pictured: Calories: about 250Fat calories: 117 If you decide to leave the avocado off, your calorie count will be as follows: Calories: 110Fat Calories 0  That’s right! A delicious meal for under 300 calories. The best part? It leaves you FULL, and is fairly low in carbohydrates. Let me know of any good recipe variations you come up with!

Vegan Fajitas

1 box Chick’n Style Smart Strips
1 Packet simply Organic Fajita Seasoning
1 Red Pepper
1/2 Onion
1 Jalapeño Pepper 
1/2 Avocado 


Mix fajita seasoning in a bowl with 1/4 c warm water until dissolved. Set Aside.
Open packet of Chick’n Strips and put in a bag with 1TBSP vegetable oil. Shake to coat strips. Add fajita mixture, and shake until all strips are evenly coated. Set aside to marinate. 

Cut-up peppers and onions into strips. This is where you can “go with the flow” and cut them whoever you wish. I like to cut the peppers into the strips, and the onions into smaller pieces. I also mince the jalapeño so the spice isn’t overpowering. You can also feel free to use whatever color peppers you’d like, or substitute any other kind of vegetable. Get creative!

Heat a small amount of vegetable oil in a medium saucepan. Add fajita chicken mixture and cook for several minutes, stirring constantly. Add vegetables and continue to stir for at least five minutes, or until vegetables are warm. Be careful not to over-cook them or they will lose their crispy-ness.

Remove from heat, top with 1/2 sliced Avocado and serve. I choose not to eat them with tortillas, but this is a serving option. They are amazing when topped with Daiya cheese and Tofutti sour cream as well. The calorie counts listed below are for the recipe as pictured:

Calories: about 250
Fat calories: 117

If you decide to leave the avocado off, your calorie count will be as follows:

Calories: 110
Fat Calories 0 

That’s right! A delicious meal for under 300 calories. The best part? It leaves you FULL, and is fairly low in carbohydrates.

Let me know of any good recipe variations you come up with!