Greetings, readers! It’s been a minute since I’ve written anything on here, because I just got back from Miami on Monday. It was such an amazing trip, and I’ve been reflecting a lot on it these past few days. I’ve realized that I not only thrive on my routine, but that I maybe cherish it too much. I honestly had some anxiety about leaving my routine and comfort zone for six whole days—no home-cooked meals, none of my usual workouts, etc., etc. I haven’t taken a true vacation in years, and I actually expected to come home feeling bad about myself + my choices and just feeling… blah.

But, for whatever reason, when I boarded that plane, without my laptop *gasp*, I let it all go. I reminded myself that A) I deserved (and needed!) a break, and B) I had all the tools I needed to come home from vacation without hating myself. I packed healthy snacks that I knew would agree with my stomach for my flights, and I ate intuitively the rest of the trip. Meaning, I didn’t feel obligated to go balls to the walls just because “I’m on vacation”. I just ate what I wanted to eat whenever I was hungry—without even really thinking about it. And I came home without feeling like I needed to “make up for my vacation” by eating nothing but salads and living in the gym. So that’s my win for the week! Now back to your (and my) regularly scheduled programming…

Speaking of eating intuitively, this burrito bowl recipe is a great lesson in intuitive eating for me. Previously, I had always been a firm believer that Mexican food (ok, all food) absolutely cannot be enjoyed without cheese (and sour cream, if we’re being honest). When Hope and I first thought up this recipe, I was like, OK, yum!!! And then much later, I realized we didn’t include any dairy, and I didn’t even notice or care. I’m by no means saying that dairy is “bad”, but this change in my overall belief that foods must be smothered in cheese in order to taste good was pretty crazy (and a long time coming). Have you noticed any of your preferences change as you become more mindful of your food choices? Comment below!

I realize I haven’t really said anything about this actual recipe yet. Here you have it: it’s basically like Chipotle… but better… and better for you. Boom, baby. #NationalBurritoDay

Chicken + Cauliflower Rice Burrito Bowls

Ingredients:

• 1.5 lb boneless skinless chicken breast
• 10 oz cauliflower rice (fresh or frozen)
• 1 1/2 tsp onion powder
• 1 1/2 tsp garlic powder
• 1 1/2 tsp salt
• 1 1/2 tsp cumin
• 1 1/2 tsp paprika
• 1 tsp chili powder
• 2 tsp extra virgin olive oil

For the fajita veggies:

• 1 medium red onion, sliced thin
• 2 green bell peppers, sliced thin
• 1/2 tbsp dried oregano
• 1/2 tsp salt
• 1 tsp extra virgin olive oil

For the pico de gallo (optional):

• 4 Roma tomatoes, chopped
• 1/4 cup minced red onion
• 1 jalapeño, minced
• juice of 1/2 lime (about 1 tsp)
• 1 glove garlic, minced
• salt and pepper, to taste

For the guacamole (optional):

• 1 medium ripe avocado
• 2 tbsp minced red onion
• 1 tbsp minced jalapeño
• juice of 1/2 lime (about 1 tsp)
• salt and pepper, to taste

Instructions:

1. Cook cauliflower rice using desired method (stovetop or microwave). Set aside.
2. Heat 1 tsp olive oil in a large nonstick skillet over medium heat. Once oil is hot, add peppers and onion. Sauté, stirring occasionally, until very tender, about 8-10 minutes. Add salt and oregano, and stir until thoroughly combined. Set aside.
3. Cut chicken into bite sized pieces and place in a large mixing bowl. Add spices (onion powder, garlic powder, salt, cumin, paprika, chili powder) and toss using your hands until evenly coated.
4. Heat 2 tsp olive oil over medium-high heat in a large nonstick skillet. Once oil is hot, add chicken, stirring occasionally until fully cooked (about 6-8 minutes). Set aside.
5. To make the pico, simply combine all ingredients in a bowl.
6. To make the guacamole, mash the avocado in a bowl using a fork, then mix in remaining ingredients.
7. To assemble burrito bowls, evenly divide cauliflower rice between four bowls. Top cauliflower rice with 1/4 of the fajita veggies, chicken, and pico de gallo and guacamole, if desired.

Yield: 4 servings

240 calories per serving • Fat: 2.2g • Carbohydrates: 15.7g • Protein: 40.5g