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This Cinco De Mayo we got your back.  Check out 5 Whole30 healthy recipes that will be envied! 

Ingredients

How To Prepare

1 In a small stock pot, add the corn and cover with filtered water. Cook over high heat until the water comes to a boil. Turn off heat and allow corn to sit in it for 3-5 minutes. Using a slotted spoon, remove corn from hot water and cool.

2 In a large bowl, add the black beans and generously sprinkle with taco seasoning to taste. 3 Shred optional jack cheese and set it aside.
4 Place corn kernels into bowl with bean mixture, and combine well.
5 Warm the tortilla to make it pliable and prevent cracks: Place each tortilla in a dry pan over

medium heat. Rotate the tortilla until it is no longer stiff, then stuff it right away while it’s still

warm.
6 Lay tortillas on the countertop, and scoop the bean/corn mixture onto the center of the tortilla

in a strip. Top each with equal parts of jack cheese and salsa.
7 To roll: First fold the bottom edge of the tortilla up and over the filling. Then, while holding the

bottom of the tortilla over the filling, fold in the sides. Then, starting from the folded bottom

edge, roll up the tortilla to encase the filling.
8 Serve 4 burritos immediately with guacamole, and wrap the others first in parchment and

then in foil.

Serving: 4
Active Time: 40m Total Time: 40m

1 cup frozen corn
4 cups cooked black beans
taco seasoning, to taste
6 ounces Monterey Jack cheese 4 large (burrito-sized) tortillas salsa
guacamole

Ingredients

How To Prepare

1 For the chorizo seasoning: Combine all ingredients in a small bowl.
2 For the marinade: Zest 1/3 of the limes and juice all of them. Juice the orange. Mince garlic. 3 Combine all marinade ingredients with 1/2 of the chorizo seasoning and mix well. Set aside

remaining chorizo seasoning for another use.
4 For the fajitas: Slice onion into 1/4-inch strips. Slice bell peppers into strips. If your chicken

breasts are thick, butterfly them or slice them horizontally to create thinner breasts. 5 Place onions and peppers in a container or a zip-top bag. Pour 1/2 the marinade on

vegetables and toss them around to coat evenly. Place chicken in another container or

zip-top bag. Pour remaining marinade over the chicken and toss to coat evenly.
6 Chill chicken and vegetables for at least 2 hours, or up to 18 hours.
7 When ready to cook, preheat your grill to medium-high heat.
8 Grill the chicken, flipping once or twice, until cooked through and the juices are running clear.

Remove and let rest for 5-10 minutes.
9 Meanwhile, if you have a grill skillet, cook the onions and peppers in batches, flipping them

often, until cooked through and golden brown and charred in spots. Alternatively, you can

cook them on the stovetop in a large skillet over high heat for 10-15 minutes.
10 Slice chicken thinly. Serve chicken and vegetables in lettuce leaves, topped with guacamole.

Enjoy!

Serving: 4
Active Time: 45m Total Time: 2h 45m

For the chorizo seasoning:
1 tablespoon sweet paprika
1 1/2 teaspoons hot paprika
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons sea salt
1 teaspoon dried oregano
1/4 teaspoon chipotle powder, plus more to taste 1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
For the marinade:
3 limes
1 orange
2 cloves garlic
1 1/2 teaspoons sea salt
3 tablespoons avocado oil
1/4 cup coconut aminos
For the fajitas:
2 sweet onions
3 bell peppers
2 1/2 pounds chicken breasts, or thighs
8 lettuce leaves
1/4 cup guacamole, for garnish

Ingredients

How To Prepare

1 Wearing gloves to prevent burning, seed optional jalapeno. Peel and mash avocados with a fork.

2 In a food processor, use the s-blade to chop the onion, cilantro, jalapeno, and salt.
3 Combine mixture with mashed avocados.
4 Juice the lime into the guac, adding more or less to your taste preference. Season with sea

salt and pepper to taste and serve.

Serving: 4
Active Time: 10m Total Time: 10m

1 jalapeño pepper 4 avocados
1 lime
1/2 onion

1/2 bunch cilantro
2 teaspoons coarse sea salt, plus more to taste ground black pepper, to taste

Ingredients

How To Prepare

1 Preheat oven to 375F.
2 Slice bacon lengthwise to create thin strips. Slice peppers in half and clean seeds and ribs. 3 Mix meat and spices and together.
4 Stuff meat into peppers, making sure it is flush with the pepper. Put the pepper pieces back

together and wrap bacon around the pepper.
5 Place on baking sheet and bake for 20–25 minutes. 6 Remove and dip into guacamole.

Serving: 4
Active Time: 20m Total Time: 45m

8 slices bacon
16 jalapeño peppers, or sweet peppers 1 pound ground beef
1 teaspoon – paprika
1 teaspoon oregano
1 teaspoon garlic powder
sea salt
1 teaspoon ground black pepper
1/2 cup guacamole

ngredients

How To Prepare

1 For the guacamole: Chop cilantro. Juice lime. Mince garlic. Pit and mash the avocado in a glass or ceramic bowl to desired consistency. Pour the lime juice over the avocado right away to prevent browning. Use a wooden spoon to stir in garlic, cilantro, and spices.

2 Place guacamole in fridge to chill while making salad.
3 For the salad: Start to brown the ground beef. Add tomatoes and spices and simmer until it’s

no longer pink.
4 Meanwhile, chop romaine lettuce and dice peppers.
5 Drop a pile of chopped romaine on a plate, top with ground beef, sprinkle with diced pepper

and cover with fresh salsa. Spoon a hearty helping of guacamole on the side.

Serving: 4
Active Time: 30m Total Time: 30m

For the guacamole: 1/4 bunch cilantro 1 1/2 limes
2 cloves garlic

3 avocados
1/4 teaspoon ground cumin, to taste
1/4 teaspoon chili powder, to taste
1/4 teaspoon sea salt, plus more to taste ground black pepper, to taste
For the salad:
1 1/2 pounds ground beef
12 ounces diced tomatoes
3/4 teaspoon paprika
1/4 teaspoon chili powder, plus more to taste 1/4 teaspoon cinnamon, plus more to taste
1/4 teaspoon ground cumin, plus more to taste 1 head romaine lettuce
1 yellow bell pepper
1 green bell pepper
1 red bell pepper
12 ounces salsa

Skinny Cinco Margarita 

  • 2 oz. Don Julio Tequila
  • ½ oz. Grand Marnier
  • 1 oz. fresh lime juice
  • ¾ oz. fresh orange juice
  • splash of agave nectar
  • ice cubes
  1. Add tequila, grand marnier, lime juice, orange juice agave nectar, and ice to a cocktail shaker. Shake for 30 seconds.
  2. Pour mixture over ice and serve.

So there you have it!  You can have fun without the extra calories.

Make sure to get your workout tomorrow first thing in the morning!

Not a member at Synergy?  Check out our Beach Body Project!  – Everything you need to get in shape for summer! 

Categories: Recipes

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