Well, my workout schedule fell off the bandwagon last week, but I am determined to get back on and keep truckin’ this week for sure. It just didn’t seem like I could catch up last week, especially with the new recipes I wanted to make. A good rule of thumb for me is to try one new or more time consuming recipe a week, otherwise if there is too much prep work or weird ingredients to get, it’s hard to get it done along with other things. So, I’ve made that realization and tried to get as much prepping done this weekend, so I wouldn’t be straggling during the week or forced to grab fast-food last minute. Planning is everything!
One of the things I did prep for was fajitas, adapted from Tyler Florence’s recipe. The marinade for these is perfect and you can use either flank steak or chicken. I also made some of his guacamole. I was so happy to get a good batch of avocadoes because sometimes you buy some hoping for a nice green, buttery center to be disgusted with a brown, rotting one! Yuck! I’ve had that happen too many times. But these ones were all great :)
(adapted from Tyler Florence)
- 1 orange, juiced
- 2 limes, juiced
- 3 tablespoons olive oil
- 2 garlic cloves, roughly chopped
- 3 chipolte chilies, in adobo sauce
- 3 tablespoon roughly chopped fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1-1.5 pounds skirt or flank steak, trimmed of fat or chicken breasts
- Salt and pepper
- 3 red bell peppers, thinly sliced
- 1 large onion, thinly sliced
- Lime juice, olive oil, optional
- 12 whole-wheat tortillas, warm
- Guacamole, recipe follows
- Good quality store bought salsa (optional)
- Non-fat greek yogurt
- 2% cheddar cheese
In a bowl combine all the marinade ingredients (up to 1 tsp salt). Using an immersion blender, puree the marinade until smooth. You can also use a food processor. Transfer to a re-sealable plastic bag and add the steak/chicken, seal and shake to coat. Refrigerate the meat for at least 8 hours or overnight to tenderize and flavor the meat.
Preheat a ridged grill pan on high heat.
Drain the marinade from the meat. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak or chicken over medium-high heat and cook for 5-7 minutes on each side (140 degrees for the beef, 165 for the chicken) and then transfer to a cutting board and let rest to redistribute juices and carryover cooking.
Once the meat is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
While the peppers and onions are cooking, heat up the tortillas on a warm pan or in the micro with a damp pamper towel.
Thinly slice the meat against the grain on a diagonal.
Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, cheese, salsa and greek yogurt if using. Roll up the tortilla to enclose the filling. Enjoy!
- 4 ripe Hass avocados
- 3 to 4 limes, juiced (I like it tangy)
- 1/2 small onion, chopped
- 1 garlic clove, minced
- 1 serrano chile, diced fine
- 1 small tomato, seeds removed and chopped
- 1 big handful fresh cilantro leaves, roughly chopped
- 1 tsp cumin
- Kosher salt and freshly ground black pepper
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.
Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
How do you keep motivated and on track with your workout schedule? Do you plan your meals before hand?