Author: Lacy Ngo

Wow! My whole family LOVES these healthy Baked Spicy Spring Rolls. The star ingredients are cabbage, carrots, lean chicken, garlic, and ginger. Since they are baked instead of fried they are not covered in oil. In fact, you only need to lightly spray them with cooking oil before baking them. The spice comes from the chili paste. This recipe is mildly spicy; however, you can increase the spice level by adding more chili paste.

This site contains affiliate links (See full disclosure here.)

How to Make these Baked Spicy Spring Rolls Even Healthier (Optional)

If you want to make them even healthier, you can add a little shredded kale to your slaw before sauteing the slaw mixture in the skillet. You can also add a few extra carrots for an extra vegetable boost.

Serving Size: 12 Spring Rolls

Ingredients

• 1 pound ground chicken
• 4 cups pre-packaged southern slaw (14 oz)
• 1/2 teaspoon salt
• 1/4 cup avocado oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon ginger (Make sure the fresh ginger is peeled and grated)
• 3 cloves garlic, minced
• 2 Tablespoon soy sauce, low sodium
• 1/2 teaspoon chili paste
• 12 spring roll wrappers
• Non-stick cooking spray

Instructions

• Preheat the oven to 425 degrees.
• Cook the ground chicken, 1/4 teaspoon salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of ginger, and 1 clove of minced garlic in a medium skillet on medium-high heat for about 9 minutes or until the chicken is no longer pink. While the chicken is cooking, use a spatial to break up and stir the chicken into small bite-size pieces.

• Remove chicken from heat and add 1 tablespoon of soy sauce and 1/4 teaspoon of chili paste. Stir until the soy sauce and chili paste is well mixed into the chicken. You can add more chili paste to your chicken if you want your Sicy Spring Rolls to be extea spicy.

• Set the chicken aside.
• Heat avocado oil in a medium skillet on medium-high heat for about 1 minute.
• Add the slaw, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of ginger, 2 cloves of minced garlic. Saute for about 4 minutes.

• Reduce to low heat and stir in 1 tablespoon of soy sauce and 1/4 teaspoon of chili paste. (Add more chili paste if you like your spicy spring rolls extra spicy).

• Add the chicken into the slaw. Stir for about 2 minutes or until the chicken and slaw is evenly mixed and warm.

• Place warm water in a large bowl. Then place one spring roll wrapper into the bowl. Move the wrapper around until the entire wrapper is slightly wet.

• Gently place the damp wrapper on parchement paper or a non-stick cutting board.
• Place about 1/3 cup of the chicken-slaw mixture on top one end of the slightly damp spring roll.

• Gently roll the spring roll and fold the ends down. Since the spring rolll is damp, the ends should stick to the spring roll. Repeat the last 3 steps for each individual spring roll.

• Spray a baking dish with non-stick cooking spray.
• Spray the top and bottom on each egg roll and place them in a single layer in a baking dish. Try not to let the spring rolls touch each other.
• Bake uncovered for 25 minutes Flip the spring rolls halfway though.

• Carefully remove spring rolls from the air fryer with tongs. The spring rolls will be hot.

Spicy Spring Rolls

These healthy baked spicy spring rolls are a hit with the whole family. Plus they are easy to make on busy nights.

• Parchment Paper

• 1 pound ground chicken
• 14 oz. dry pre-packaged slaw
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ginger (peeled and grated)
• 3 cloves garlic (minced)
• 2 Tablespoons soy sauce (low sodium)
• 1/2 teaspoon chili paste (add more if you prefer extra spicy)
• 12 spring rolls
• non-stick cooking spray

1. Preheat the oven to 425 degrees.

2. Cook the ground chicken, 1/4 teaspoon salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of ginger, and 1 clove of minced garlic in a medium skillet on medium-high heat for about 9 minutes or until the chicken is no longer pink. While the chicken is cooking, use a spatial to break up and stir the chicken into small bite-size pieces.

3. Remove chicken from heat and add 1 tablespoon of soy sauce and 1/4 teaspoon of chili paste. Stir until the soy sauce and chili paste is well mixed into the chicken. You can add more chili paste to your chicken if you want your Spicy Spring Rolls to be extra spicy.

4. Set the chicken aside.

5. Heat avocado oil in a medium skillet on medium-high heat for about 1 minute. Add the slaw, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of ginger, 2 cloves of minced garlic. Saute for about 4 minutes.

6. Reduce to low heat and stir in 1 tablespoon of soy sauce and 1/4 teaspoon of chili paste. (Add more chili paste if you like your spicy spring rolls extra spicy).

7. Add the chicken into the slaw. Stir for about 2 minutes or until the chicken and slaw are evenly mixed and warm.

8. Place warm water in a large bowl. Then place one spring roll wrapper into the bowl. Move the wrapper around until the entire wrapper is slightly wet.

9. Gently place the damp wrapper on parchment paper or a non-stick cutting board. Place about 1/3 cup of the chicken-slaw mixture on top of one end of the slightly damp spring roll.

10. Gently roll the spring roll and fold the ends down. Since the spring roll is damp, the ends should stick to the spring roll. Repeat the last 3 steps for each individual spring roll.

11. Spray a baking dish with non-stick cooking spray. Spray the top and bottom on each egg roll and place them in a single layer in a baking dish. Try not to let the spring rolls touch each other. Bake uncovered for 25 minutes Flip the spring rolls halfway through.

Appetizer

Nutritional Facts

• Calories: 182
• Total Fat: 3.9 g
• Sat. Fat: 1 g
• Cholesterol: 37 mg
• Sodium: 471 mg
• Total Carbohydrates: 21.2 g
• Dietary Fiber: 1.6 g
• Total Sugar: 1.1 g
• Protein: 14.8 g 
• Vitamin D: 0 mcg
• Calcium: 36 mg
• Iron: 2 mg
• Potassium: 194 mg

Related Post

Cloud Bread Pizza

Healthy Avocado Rand Dip

Healthy Pesto Salmon Recipe

Copyright © 2021 Mindfulness in Faith and Food, LLC

Wow! My whole family LOVES these healthy Air Fryer Spring Rolls. The star ingredients are cabbage, carrots, lean chicken, garlic, and ginger. Since they are cooked in an air fryer, they are not covered in oil. In fact, you only need to lightly spray them with cooking oil before cooking them in the air fryer.

This site contains affiliate links (See full disclosure here.)

How to Make these Air Fryer Spring Rolls Even Healthier (Optional)

If you want to make them even healthier, you can add a little shredded kale to your slaw before sauteing the slaw mixture in the skillet. You can also add a few extra carrots for an extra vegetable boost.

Serving Size: 12 Spring Rolls

Materials

Parchment Paper

Ingredients

• 1 pound ground chicken
• 4 cups pre-packaged southern slaw (14 oz)
• 1/2 teaspoon salt
• 1/4 cup avocado oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon ginger (Make sure the fresh ginger is peeled and grated)
• 3 cloves garlic, minced
• 2 Tablespoon soy sauce, low sodium
• 1/2 teaspoon chili paste
• 12 spring roll wrappers
• Non-stick cooking spray

Instructions

• Cook the ground chicken, 1/4 teaspoon salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of ginger, and 1 clove of minced garlic in a medium skillet on medium-high heat for about 9 minutes or until the chicken is no longer pink. While the chicken is cooking, use a spatial to break up and stir the chicken into small bite-size pieces.

• Remove chicken from heat and add 1 tablespoon of soy sauce and 1/4 teaspoon of chili paste. Stir until the soy sauce and chili paste is well mixed into the chicken.

• Set the chicken aside.
• Heat avocado oil in a medium skillet on medium-high heat for about 1 minute.
• Add the slaw, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of ginger, 2 cloves of minced garlic. Saute for about 4 minutes.

• Reduce to low heat and stir in 1 tablespoon of soy sauce and 1/4 teaspoon of chili paste.

• Add the chicken into the slaw. Stir for about 2 minutes or until the chicken and slaw is evenly mixed and warm.

• Place warm water in a large bowl. Then place one spring roll wrapper into the bowl. Move the wrapper around until the entire wrapper is slightly wet.

• Gently place the damp wrapper on parchment paper or a non-stick cutting board.
• Place about 1/2 cup of the chicken-slaw mixture on top of one end of the slightly damp spring roll.

• Gently roll the spring roll and fold the ends down. Since the spring roll is damp, the ends should stick to the spring roll. Repeat the last 3 steps for each individual spring roll.

• Spray the top and bottom on each egg roll and place them in a single layer in the air fryer basket. Try not to let the spring rolls touch each other. My air fryer cooks about 4 spring rolls at a time. So I repeat the air fryer process 3 times in order to cook all 12 spring rolls.
• Cook the spring rolls at 400 degrees for 14 minutes in the air fryer. Flip the spring rolls halfway though. (Cook each roll for about 7 minutes on each side).

• Carefully remove spring rolls from the air fryer with tongs. The spring rolls will be hot.

Air Fryer Spring Rolls

My whole family LOVES these healthy Air Fryer Spring Rolls. The star ingredients are cabbage, carrots, lean chicken, garlic, and ginger. Since they are cooked in an air fryer, they are not covered in oil. In fact, you only need to lightly spray them with cooking oil before cooking them in the air fryer.

• Parchment Paper

• 1 pound ground chicken
• 4 oz. pre-packaged dry slaw (4 cups)
• 1/2 teaspoon salt
• 1/4 cup avocado oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon ginger (peeled and grated)
• 3 cloves garlic (minced)
• 2 Tablespoons soy sauce (low sodium)
• 1/2 teaspoon chili paste
• 12 spring roll wrappers

1. Cook the ground chicken, 1/4 teaspoon salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of ginger, and 1 clove of minced garlic in a medium skillet on medium-high heat for about 9 minutes or until the chicken is no longer pink. While the chicken is cooking, use a spatial to break up and stir the chicken into small bite-size pieces.

2. Remove chicken from heat and add 1 tablespoon of soy sauce and 1/4 teaspoon of chili paste. Stir until the soy sauce and chili paste is well mixed into the chicken. Set the chicken aside.

3. Heat avocado oil in a medium skillet on medium-high heat for about 1 minute. Add the slaw, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of ginger, 2 cloves of minced garlic. Saute for about 4 minutes.

4. Reduce to low heat and stir in 1 tablespoon of soy sauce and 1/4 teaspoon of chili paste.

5. Add the chicken into the slaw. Stir for about 2 minutes or until the chicken and slaw are evenly mixed and warm.

6. Place warm water in a large bowl. Then place one spring roll wrapper into the bowl. Move the wrapper around until the entire wrapper is slightly wet.

7. Gently place the damp wrapper on parchment paper or a non-stick cutting board. Place about 1/2 cup of the chicken-slaw mixture on top of one end of the slightly damp spring roll.

8. Gently roll the spring roll and fold the ends down. Since the spring roll is damp, the ends should stick to the spring roll. Repeat the last 3 steps for each individual spring roll.

9. Spray the top and bottom on each egg roll and place them in a single layer in the air fryer basket. Try not to let the spring rolls touch each other. My air fryer cooks about 4 spring rolls at a time. So I repeat the air fryer process 3 times in order to cook all 12 spring rolls.

10. Cook the spring rolls at 400 degrees for 14 minutes in the air fryer. Flip the spring rolls halfway through. (Cook each roll for about 7 minutes on each side).

11. Carefully remove spring rolls from the air fryer with tongs. The spring rolls will be hot.

Appetizer

Nutritional Facts

• Calories: 182
• Total Fat: 3.9 g
• Sat. Fat: 1 g
• Cholesterol: 37 mg
• Sodium: 471 mg
• Total Carbohydrates: 21.2 g
• Dietary Fiber: 1.6 g
• Total Sugar: 1.1 g
• Protein: 14.8 g 
• Vitamin D: 0 mcg
• Calcium: 36 mg
• Iron: 2 mg
• Potassium: 194 mg

Related Post

Cloud Bread Pizza

Healthy Avocado Rand Dip

Nourishing Pesto Recipe

Healthy Pesto Salmon Recipe

Copyright © 2021 Mindfulness in Faith and Food, LLC

This Low Carb Lettuce Wrap is super healthy thanks to ingredients like ginger, cabbage, carrots, and lean chicken. Ginger is one of those spices I try to incorporate into my regular meals. Ginger is anti-inflammatory and has antioxidant properties. Both of these characteristics are linked to reduced risk of developing chronic diseases, some cancers, and Alzheimer’s Disease. Since this Low Carb Lettuce Wrap recipe uses lettuce as the wrap, it’s also lower in calories than traditional wraps.

This site contains affiliate links (See full disclosure here.)

Ingredients

• 1 pound ground chicken
• 4 cups pre-packaged southern slaw (14 oz)
• 1/2 teaspoon salt
• 1/4 cup avocado oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon ginger (Make sure the fresh ginger is peeled and grated)
• 3 cloves garlic, minced
• 2 Tablespoon soy sauce, low sodium
• 1/2 teaspoon chili paste
• 1 head of lettuce

Instructions

• Cook the ground chicken, 1/4 teaspoon salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of ginger, and 1 clove of minced garlic in a medium skillet on medium-high heat for about 9 minutes or until the chicken is no longer pink. While the chicken is cooking, use a spatial to break up and stir the chicken into small bite-size pieces.
• Remove chicken from heat and add 1 tablespoon of soy sauce and 1/4 teaspoon of chili paste. Stir until the soy sauce and chili paste is well mixed into the chicken.
• Set the chicken aside.
• Heat avocado oil in a medium skillet on medium-high heat for about 1 minute.
• Add the slaw, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of ginger, 2 cloves of minced garlic. Saute for about 4 minutes.
• Reduce to low heat and stir in 1 tablespoon of soy sauce and 1/4 teaspoon of chili paste.
• Add the chicken into the slaw. Stir for about 2 minutes or until the chicken and slaw is evenly mixed and warm.
• Wash and pat lettuce dry with a paper towel.
• Carefully pull off each individual leaf. Keep each leaf whole if possible, but don’t worry if it tears a little. It will still taste fantastic.
• To make a lettuce wrap, add about a 1/2 a cup of the chicken-slaw mixture into a lettuce leaf, and fold the leaf just like you would a traditional wrap .

How to Make a Low Carb Lettuce Wrap: Demo Video

Low Carb Lettuce Wrap Recipe Card

Low Carb Lettuce Wrap

This Low Carb Lettuce Wrap is super healthy thanks to ingredients like ginger, cabbage, carrots, and lean chicken, and This Low Carb Lettuce Wrap is super healthy thanks to ingredients like ginger, cabbage, carrots, and lean chicken, and since this recipe uses lettuce as the wrap, it's also lower in calories than traditional wraps.

• 1 pound ground chicken
• 14 oz. pre-packaged dry slaw (about 4 cups)
• 1/4 cup avocado oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ginger (peeled and grated)
• 3 cloves garlic (minced)
• 2 Tablespoon soy sauce (low sodium)
• 1/2 teaspoon chili paste
• 1 head lettuce

1. Cook the ground chicken, 1/4 teaspoon salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of ginger, and 1 clove of minced garlic in a medium skillet on medium-high heat for about 9 minutes or until the chicken is no longer pink. While the chicken is cooking, use a spatial to break up and stir the chicken into small bite-size pieces.

2. Remove chicken from heat and add 1 tablespoon of soy sauce and 1/4 teaspoon of chili paste. Stir until the soy sauce and chili paste is well mixed into the chicken. Set the chicken aside.

3. Heat avocado oil in a medium skillet on medium-high heat for about 1 minute.

4. Add the slaw, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of ginger, 2 cloves of minced garlic. Saute for about 4 minutes.

5. Reduce to low heat and stir in 1 tablespoon of soy sauce and 1/4 teaspoon of chili paste.

6. Add the chicken into the slaw. Stir for about 2 minutes or until the chicken and slaw is evenly mixed and warm.

7. Wash and pat the lettuce dry with a paper towel.

8. Carefully pull off each individual leaf. Keep each leaf whole if possible, but don't worry if it tears a little. It will still taste fantastic.

9. To make a lettuce wrap, add about a 1/2 a cup of the chicken-slaw mixture into a lettuce leaf, and fold the leaf just like you would a traditional wrap.

Main Course

Nutrition Facts

Serves 12

Serving Size: 1 wrap

• Calories: 93
• Total Fat: 3.5 g
• Sat. Fat: 0.9 g
• Cholesterol: 34 mg
• Sodium: 290 mg
• Total Carbohydrates: 3.5 g
• Dietary Fiber: 1.2 g
• Total Sugar: 1.4 g
• Protein: 11.8 g 
• Vitamin D: 0 mcg
• Calcium: 21 mg
• Iron: 1 mg
• Potassium: 206 mg

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Healthy Avocado Rand Dip

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Copyright © 2021 Mindfulness in Faith and Food, LLC

I love a good naked burrito bowl, and this vegetarian naked burrito bowl made with cauliflower rice is exploding with fantastic flavors. I am also always looking for ways to add more vegetables. Using Cauliflower rice as your base is one way to add more vegetables to your meals. Then, I usually top this rice with even more vegetables!

Best Toppings for Cauliflower Rice Burrito Bowl

You can easily make this a vegetarian or plant-based dish by using only plant-based toppings. My favorite plant-based toppings are Cucumber Guacamole and Cucumber Pico De Gallo If you want to add chicken, here is a great Southwest Chicken Recipe.

This site contains affiliate links (See full disclosure here.)

Naked Burrito Bowl with Cauliflower Rice Recipe

Serves 4

Ingredients

• 4 cups cauliflower Rice, frozen
• 1/4 cup lime juice
• 1/4 teaspoon salt
• 3 cloves garlic, minced
• 1/4 cup cilantro
• 1/4 teaspoon cumin
• 1 cup can of kidney beans, drained
• 2 teaspoons avocado oil

Instructions

1. In a medium skillet, heat oil on medium-high heat for 1 minute.
2. Add all the ingredients to the skillet. Stir ingredients on medium-high heat for about 6 minutes.
3. Serve with desired toppings. I like to add cucumber guacamole, Cucumber pico de gallo, and a leafy green. Dark leafy greens are powerhouse vegetables. This recipe is a perfect place to sneak them into your meals. If you like having a meat on your burrito bowl, then this Southwest Chicken Recipe is perfect for you.

How to Make Cauliflower Rice for a Naked Burrito Bowl: Demo Video

Naked Burrito Bowl With Cauliflower Rice Recipe Card

Nutrition Facts for Clilanto Lime Cauliflower Rice (Nutrition Facts will change based on what toppings you add)

Serves 4

• Calories: 17
• Total Fat: 0.4 g
• Sat. Fat: 0.1 g
• Cholesterol: 0 mg
• Sodium: 172 mg
• Total Carbohydrates: 3.1 g
• Dietary Fiber: 0.7 g
• Total Sugar: 0.7 g
• Protein: 0.8 g 
• Vitamin D: 0 mcg
• Calcium: 13 mg
• Iron: 0 mg
• Potassium: 37 mg

Related Post

Cucumber Guacamole

Southwest Chicken Recipe

Cucumber Pico De Gallo

Cloud Bread Pizza

Healthy Avocado Rand Dip

Healthy Pesto Salmon Recipe

Copyright © 2021 Mindfulness in Faith and Food, LLC

This southwest chicken recipe is perfect for tacos, burritos, and Naked Burrito Bowls. The chicken is perfectly flavored with cumin and taco seasoning; then, cooked in a skillet on the stovetop. If you want the chicken texture to be extra tender, beat the chicken before cooking. I like to heat avocado oil in a stainless steel skillet before placing the chicken in the skillet.

This site contains affiliate links (See full disclosure here.)

Materials

• Skillet
• Meat Tenderizer

Ingredients

• 1/4 cup avocado oil
• 1 pound chicken, skinless, boneless, thawed, and cut into bite-size pieces
• 2 Tablespoons taco seasoning
• 1/2 teaspoon cumin
• 1 teaspoon lime juice

Instructions

• Tenderized chicken by beating it with tenderizer for 1 minute on both sides.
• In a medium bowl add the lime juice, cumin, and taco seasoning.
• Place the chicken in the bowl and stir until the chicken is well coated with the mixture.
• Let the chicken marinate for about 30 minutes.
• Heat avocado oil in a medium skillet on medium-high heat for about 1 minute.
• Place chicken evenly on the skillet. Let the chicken cook on one side for about 1 minute; then, flip each piece of chicken. Let the chicken cook for one minute on the other side.

• Reduce heat to medium and stir the chicken for about 7 minutes or until the inside of the chicken is no longer pink.

Where to Use the Southwest Chicken Recipe

I like to combine this Southwest Chicken with other toppings like Cucumber Guacamole and Cucumber Pico De Gallo, to make the perfect taco, burrito, quesadilla, or Naked Burrito Bowl. Other great toppings that work well in Southwest dishes are:

• Mushrooms
• Peppers
• Cilantro
• Onion
• Cheese
• Sour Cream
• Leafy Greens

Recipe Card

Southwest Chicken Recipe

This southwest chicken recipe is perfect for tacos, burritos, and Naked Burrito Bowls. The chicken is perfectly flavored with cumin and taco seasoning; then, cooked in a skillet on the stovetop. If you want the chicken texture to be extra tender, beat the chicken before cooking. I like to heat avocado oil in a stainless steel skillet before placing the chicken in the skillet.

• Tenderizer

• 1/2 cup avocado oil
• 1 pound chicken (skinless, boneless, thawed)
• 2 tablespoons taco seasoning
• 1/2 teaspoon cumin
• 1 teaspon lime juice

1. Tenderized chicken by beating it with tenderizer for 1 minute on both sides.

2. In a medium bowl add the lime juice, cumin, and taco seasoning.

3. Place the chicken in the bowl and stir until the chicken is well coated with the mixture.

4. Let the chicken marinate for about 30 minutes.

5. Heat avocado oil in a medium skillet on medium-high heat for about 1 minute.

6. Place chicken evenly on the skillet. Let the chicken cook on one side for about 1 minute; then, flip each piece of chicken. Let the chicken cook for one minute on the other side.

7. Reduce heat to medium and stir the chicken for about 7 minutes or until the inside of the chicken is no longer pink.

Main Course

Nutrition Facts

Serves 6

• Calories: 147
• Total Fat: 3.5 g
• Sat. Fat: 0.9 g
• Cholesterol: 58 mg
• Sodium: 468 mg
• Total Carbohydrates: 5.2 g
• Dietary Fiber: 0.5 g
• Total Sugar: 1.2 g
• Protein: 22.1 g 
• Vitamin D: 0 mcg
• Calcium: 13 mg
• Iron: 1 mg
• Potassium: 183 mg

Related Recipes

Cucumber Guacamole

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Cucumber Pico De Gallo

Veggie Quinoa Bowl

Cloud Bread Pizza

Copyright © 2021 Mindfulness in Faith and Food, LLC

Cucumbers add a refreshing twist to traditional guacamole. Cucumbers not only add a rejuvenating blast of flavor, but they also provide nourishing vitamins and antioxidants. This Cucumber Guacamole tastes great with tortilla chips, in tacos and burritos, or on a Naked Burrito Bowl.

This site contains affiliate links (See full disclosure here.)

Healthy Crackers and Chips for your Cucumber Guacamole

This not only makes a great topping to your favorite Mexican and Southwest dishes, but is also a super nourishing snack, especially when you pair it with carrot sticks, celery sticks, or whole-grain, seed, or black bean crackers or chips.

Some of my favorite Healthier Crackers and Chips Include:

• The Way Better Black Bean Tortilla Chips
• The Way Better Multigrain Tortilla Chips
• Mary’s Gone Crackers

Cucumber Pico De Gallo Recipe

Serves 6

Ingredients

• 4 Avocados, peeled and pitted
• 2 large tomatoes, finely chopped
• 1/2 cup cilantro
• 1 medium jalapeno, finely chopped
• 1/2 white onion, finely chopped
• 1/4 cup cucumber, finely chopped
• 1/2 teaspoon salt
• 4 cloves garlic, minced
• 1/2 cup lime juice

Instructions

1. Combine all the ingredients in a large bowl. Mash and stir the ingredients together until the avocado is smashed to your liking. (Some like chunky guacamole, and others like creamy guacamole. I like mine a little chunky).
2. Serve immediately. Guacamole taste best when fresh.
3. Serve with whole grain tortilla chips. (I like the Way Better Multi Grain Tortilla Chips or the Way Better Black Bean Tortilla Chips).

How to Make Guacamole: Demo Video

Recipe Card

Cucumber Guacamole

Cucumbers add a refreshing twist to traditional guacamole. Cucumbers not only add a rejuvenating blast of flavor, but also provides nourishing vitamins and antioxidants.

• 4 avocados (peeled and pitted)
• 2 large tomatoes (finely chopped)
• 1/2 cup cilantro leaves
• 1 medium jalapeno (finely chopped)
• 1/2 white onion (finely chopped)
• 1/4 cup cucumber (finely chopped)
• 1/2 teaspoon salt
• 4 cloves garlic (minced)
• 1/2 cup lime juice

1. Combine all the ingredients in a large bowl. Mash and stir the ingredients together until the avocado is smashed to your liking. (Some like chunky guacamole, and others like creamy guacamole. I like mine a little chunky).

2. Serve immediatley. Guacamole taste best when fresh.

3. Serve with whole grain tortilla chips. (I like the Way Better Multi Grain Tortilla Chips or the Way Better Black Bean Tortilla Chips).

Appetizer

Nutrition Facts

Serves 8

• Calories: 160
• Total Fat: 13.5 g
• Sat. Fat: 1.9 g
• Cholesterol: 0 mg
• Sodium: 158 mg
• Total Carbohydrates: 11.1 g
• Dietary Fiber: 6.7 g
• Total Sugar: 2 g
• Protein: 2.4 g 
• Vitamin D: 0 mcg
• Calcium: 22 mg
• Iron: 1 mg
• Potassium: 583 mg

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Naked Burrito Bowl

Veggie Quinoa Bowl

Cloud Bread Pizza

Copyright © 2021 Mindfulness in Faith and Food, LLC

This Cucumber Pico De Gallo is flavorful and refreshing. It tastes great with tortilla chips, in tacos and burritos, or in a Naked Burrito Bowl. It’s also full of nourishing vegetables and herbs and is a perfect addition to a healthy meal.

Healthy Crackers and Chips for your Cucumber Pico De Gallo

This not only makes a great topping to your favorite Mexican and Southwest dishes, but is also a super nourishing low calories snack, especially when you pair it with whole-grain, seed, or black bean crackers or chips.

Some of my favorite Healthier Crackers and Chips Include:

• The Way Better Black Bean Tortilla Chips
• The Way Better Multigrain Tortilla Chips
• Mary’s Gone Crackers

This site contains affiliate links (See full disclosure here.)

Cucumber Pico De Gallo Recipe

Serves 6

Ingredients

• 2 large tomatoes, finely chopped
• 1/4 cup cilantro
• 1 medium jalapeno, finely chopped
• 1/2 white onion, finely chopped
• 1/4 cup cucumber, finely chopped
• 1/2 teaspoon salt
• 3 cloves garlic, minced
• 1/4 cup lime juice

Instructions

1. Combine all the ingredients in a large bowl.
2. Cover the bowl and chill and marinate in the refrigerator for about 30 minutes.
3. Serve with whole grain tortilla chips. (I like the Way Better Multi Grain Tortilla Chips or the Way Better Black Bean Tortilla Chips).

* This recipe tastes great on top of this Naked Burrito Bowl Recipe.

How to Make Pico De Gallo: Demo Video

Recipe Card

Cucumber Pico De Gallo

This Cucumber Pico De Gallo is flavorful and refreshing. It tastes great with tortilla chips, in tacos and burritos, or in a Burrito Bowl.

• 2 large tomatoes (finely chopped)
• 1/4 cup cilantro
• 1 medium jalapeno (finely chopped)
• 1/2 white onion (finely chopped)
• 1/4 cup cucumber (finely chopped)
• 1/2 teaspoon salt
• 3 cloves garlic (minced)
• 1/4 cup lime juice

1. Combine all the ingredients in a large bowl.

2. Cover the bowl and chill and marinate in the refrigerator for about 30 minutes.

3. Serve with whole grain tortilla chips. This Recipe also tastes great on top of this Naked Burrito Bowl Recipe.

Nutrition Facts

Serves 6

• Calories: 15
• Total Fat: 0.1 g
• Sat. Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 197 mg
• Total Carbohydrates: 3.4 g
• Dietary Fiber: 0.8 g
• Total Sugar: 1.7 g
• Protein: 0.6 g 
• Vitamin D: 0 mcg
• Calcium: 11 mg
• Iron: 0 mg
• Potassium: 134 mg

Related Recipes

Naked Burrito Bowl

Veggie Quinoa Bowl

Cloud Bread Pizza

Copyright © 2021 Mindfulness in Faith and Food, LLC

A client once challenged me to create the ultimate super healthy anti-inflammatory smoothie, so I got to work creating the ultimate smoothie. Wala, this Blueberry Oat Milk Smoothie was born. I chose blueberries because berries are so crucial to our health; yet, they are not included in many savory recipes. Blueberries reduce the risk of cognitive decline, promote optimal brain function, and contain antioxidants linked to chronic disease risk reduction.

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I also added super seeds like chia seeds and flaxseeds because again, we don’t often eat these powerful seeds in our everyday meals. Flax seeds and chia seeds also contain anti-inflammatory antioxidants as well as plant-based omega-3s. I added matcha green tea because green tea is helpful when it comes to promoting a positive mood. Dark chocolate also contains good mood-promoting antioxidants. Finally, this smoothie is also a great source of gut-healthy probiotics, thanks to Greek yogurt.

Chocolate Oat Milk Smoothie

Serving size: 4 oz

Serves: 6

Ingredient

• 1 cup dark chocolate chips
• 1/4 cup flaxseed
• 1 cup Greek yogurt
• 1 cup blueberries
• 1/4 cup chia seed
• 1/4 cup matcha green tea powder
• 1 Tablespoon almond extract
• 1 cup dates
• 2 cups regular or vanilla oat milk

Instructions

1. Place all of the ingredients in a large blender.
2. Blend until the mixture is smooth.
3. Chill in the refrigerator.

How to Make a Chocolate Oat Milk Smoothie: Demo Video

Recipe Card

Chocolate Oat Milk Smoothie

Superfood Smoothie: Full of anti-inflammatory antioxidants, vitamins, minerals, probiotics, and plant-based omega-3.

• 1 cup dark chocolate chips
• 1 cup Greek yogurt
• 1 cup blueberries
• 1/4 cup chia seed
• 1/4 cup flaxseed
• 1/4 cup matcha green tea powder
• 1 Tablespoon almond extract
• 1 cup dates
• 2 cups oat milk (plain or vanilla flavored)

1. Place all of the ingredients in a large blender.

2. Blend until the mixture is smooth.

3. Chill in the refridgerator.

Breakfast

Nutrition Facts

Serves 6

• Calories: 413
• Total Fat: 13.5 g
• Sat. Fat: 5.6 g
• Cholesterol: 7 mg
• Sodium: 84 mg
• Total Carbohydrates: 58.7 g
• Dietary Fiber: 9.1 g
• Total Sugar: 43.9 g
• Protein: 20.1 g 
• Vitamin D: 0 mcg
• Calcium: 331 mg
• Iron: 4 mg
• Potassium: 487 mg

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I like to include turmeric recipes into my meals at least a couple of times a week. Turmeric is an important addition to a healthy diet because the anti-inflammatory antioxidants in turmeric support brain health and may reduce the risk of chronic disease. Turmeric also has antiviral properties and adds a wonderful flavor to recipes. This Healthy Chicken Tikka Masala is the perfect turmeric-containing recipe to add to your regular meals. Simply cook this healthy chicken tikka masala in the slow cooker and then pair it with this Brown Rice with Turmeric Recipe. Yum, you have a nourishing and delicious family dinner.

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Healthy Chicken Tikka Masala Recipe

Serves: 8

Ingredients

• 2 cups no sugar added tomato sauce (I like Muir Glen No sugar and No salt added tomato sauce)
• 1 cup onion, chopped
• 4 cloves garlic, minced
• 1 Tablespoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 Tablespoon Turmeric
• 1 cup scallions, chopped
• 4 oz. cream cheese, softened
• 1 pound boneless, skinnless chicken breast, thawed

Instructions

1. Add all ingredients to a large slow cooker.
2. Cook in the slow cooker for 4 to 6 hours.
3. Stir ingredients and break up chicken when the chicken is tender.

*Serve over rice. I like serving this Chickpea Veggie Tikka Masala over this Brown Rice with Turmeric recipe. To make the Brown rice with Turmeric recipe vegan, use vegetable broth instead of chicken broth.

Healthy Chicken Tikka Masala

This Healthy Chicken Tikka Masala is the perfect turmeric-containing recipe to add to your regular meals. Cook this Healthy Chicken Tikka Masala in the slow cooker and then pair it with this Brown Rice with Turmeric Recipe.

• Slow Cooker

• 1 pound chicken (skinless, boneless, thawed)
• 2 cups tomato Sauce (no sugar added)
• 1 cup onion (chopped)
• 1 Tablespoon Honey
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 Tablespoon turmeric
• 1 cup scallions (chopped)
• 4 cloves garlic (minced)
• 4 ounces light cream cheese

1. Add all ingredients to a large slow cooker.

2. Cook in the slow cooker for 4 to 6 hours.

3. Stir ingredients and break up chicken when the chicken is tender.

Main Course

Nutrition Facts

Serves 8

• Calories: 181
• Total Fat: 5.8 g
• Sat. Fat: 3.4 g
• Cholesterol: 51 mg
• Sodium: 750 mg
• Total Carbohydrates: 14.4 g
• Dietary Fiber: 4.4 g
• Total Sugar: 7.6 g
• Protein: 17.7 g 
• Vitamin D: 0 mcg
• Calcium: 46 mg
• Iron: 2 mg
• Potassium: 429 mg

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Copyright © 2021 Mindfulness in Faith and Food, LLC

Wow! This is one of my favorite completely plant-based meals. The star ingredients are turmeric and chickpeas. The anti-inflammatory antioxidants in turmeric support brain health and reduce the risk of chronic disease. Turmeric even has antiviral properties. Chickpeas are an excellent plant-based protein and are rich in fiber, iron, and vitamin B6. Chickpeas are also prebiotic, which promotes gut health.

The Veggie Tikka Masala pairs well with this Brown Rice with Turmeric Recipe.

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Veggie Tikka Masala Recipe

Serves: 6

Ingredients

• 2 cups no sugar added tomato sauce
• 1 cup onion, chopped
• 4 cloves garlic, minced
• 1 Tablespoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 Tablespoon Turmeric
• 1 cup scallions, chopped
• 4 oz. vegan cream cheese, softened (You can also use light cream cheese, but the recipe will no longer be vegan.)
• 1 cup mushrooms, sliced
• 1/4 cup capers
• 2 Tablespoons avocado oil
• 15.5 oz canned chickpeas

Instructions

1. Heat 2 Tablespoons avocado oil on medium-high heat for 1 minute.
2. Add chickpeas, mushrooms, onions, garlic, scallions, turmeric, capers, salt, and pepper to the sauce pan. Stir frequently for about 4 minutes.
3. Add in tomato sauce, honey, and vegan cream cheese. Stir for about 1 minute or until the cream cheese is well blended into the sauce.

*Serve over rice. I like serving this Chickpea Veggie Tikka Masala over this Brown Rice with Turmeric recipe. To make the Brown rice with Turmeric recipe vegan, use vegetable broth instead of chicken broth.

Veggie Tikka Masala with Chickpeas

Delicious, healthy veggie chickepea Tikka Masala

• 2 cups no sugar added tomato sauce
• 1 cup onion (chopped)
• 1 Tablespoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 Tablespoon Turmeric
• 1 cup scallions (chopped)
• 4 ounces vegan cream cheese (softened)
• 1 cup mushrooms (sliced)
• 1/4 cup capers
• 2 Tablespoons avocado oil
• 15.5 ounced chickpeas (canned)

1. Heat 2 Tablespoons avocado oil on medium-high heat for 1 minute.

2. Add chickpeas, mushrooms, oinoms, garlic, scallions, turmeric, capers, salt, and pepper to the sauce pan. Stir frequently for about 4 minutes.

3. Add in tomato sauce, honey, and vegan cream cheese. Stir for about 1 minute or until the cream cheese is well blened into the sauce.

Main Course

Nutrition Facts

Serves 6

• Calories: 243
• Total Fat: 7.5 g
• Sat. Fat: 3.4 g
• Cholesterol: 47 mg
• Sodium: 1188 mg
• Total Carbohydrates: 20.3 g
• Dietary Fiber: 6.3 g
• Total Sugar: 10.4 g
• Protein: 23.4 g 
• Vitamin D: 42 mcg
• Calcium: 74 mg
• Iron: 2 mg
• Potassium: 604 mg

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Copyright © 2021 Mindfulness in Faith and Food, LLC