fit mommy fajita recipe
bb approved recipe
Everybody loves fajita night! We like to pronounce them with a hard J just to mess with the kids, and we also serve them with a choice of tortilla or lettuce. So, our kids don't really know what a fajita is. But this recipe is a winner - it's fast & healthy, and the lettuce wrap gives mommy and daddy a low-carb option for the end of a day that might already have been jam-packed with bagels. And, well, jam.
Choosing to limit starches in 1-2 meals per day can significantly contribute to a healthy body fat level. Most of us get more starchy carbohydrate than any other macronutrient (more than protein or fat). By choosing to add more protein and fat, and a variety of less starchy, vitamin-rich carbohydrates such as leafy greens and summer veggies, we leave less room in our bellies for the starchy foods that tempt us to overeat: pasta, wraps, toast, cereal, potatoes, rice... and so on... and so on...
I mean, honestly, did you ever have a PMS binge and stand in front of the fridge with your hand in the celery bag? Our bodies have much better appetite control mechanisms when it comes to healthy fats, lean proteins and fruits and veggies.
This also explains why your toddler can eat 3 pieces of toast but only half an apple.
But... back to fajita night! A long time ago I started messing around with the right combination of spices and I haven't bought a taco or fajita seasoning package in several years. A tiny bit of ketchup (every parent has ketchup and if you don't have ketchup, you are my hero and you can substitute a bit of tomato paste with a sprinkle of vinegar & sugar) gives the base and you can adjust the seasoning for your family's taste. My kids like a little bit of spice, but I always keep it fairly mild and add extra hot sauce on each wrap. Usually, we serve with a side of veggies and hummus, guacamole or dip of some sort. And sometimes beer.
Enjoy. We love these.
fit mommy fajitas
- 1-1.5 lb. chicken breast, seasoned & sliced very thinly on the diagonal
- large lettuce leaves for wrapping (and whole wheat, corn, or tortillas of choice, if desired)
- 2-3 bell peppers of assorted colours, cored & sliced thinly
- 1 red onion, sliced thinly
- 3-4 cloves garlic, peeled
- 2 tbsp. coconut oil
- 2 tbsp. low-sodium or natural ketchup
- 1/4 cup water
- 2 tbsp. chili powder
- 1 tbsp. cumin
- 1 tbsp. paprika
- 2 tsp. dried oregano
- dash cayenne pepper (optional, or add more for a grownups-only version)
- dash cinnamon
- fresh cracked pepper + salt
- 2 tbsp. cilantro, chopped, or 2 tbsp. preserved cilantro
suggestions for garnish:
- full-fat yogurt
- cheddar or monterey jack cheese, shredded
- pickled or fresh jalapenos
- hot sauce
- green onion, chopped
- avocado, sliced (or guacamole)
1. Heat coconut oil in wok or large skillet over medium-high; add garlic cloves whole and watch carefully that neither oil nor garlic burns. 2. Add sliced chicken & saute until slightly browned. 3. Meanwhile, combine ketchup, water & spices in small bowl. 4. Add veggies and seasoning mix to wok; saute 3-4 minutes until veggies are a bit soft, stirring vigorously to distribute seasoning. 5. Turn heat off and stir in cilantro. 6. If serving tortillas, place one by one on still-hot burner for just a second on each side to warm & lightly toast. 7. Stuff fajitas. Stuff selves.