Daily Archives: May 26, 2018

Salsa Verde Chicken Enchiladas


{For the chicken}

  • 4 cups of shredded chicken
  • 1 tbsp. of avocado oil
  • 2 tsp. of cumin
  • 1 tsp. of oregano
  • 1 tsp. of onion powder
  • 1/2 tsp. of coarse sea salt
  • Juice from 1/2 a lime

{For the enchiladas}

  • 1 container of salsa verde
  • 10 corn tortillas
  • 2 cups of shredded mexican cheese


  • Preheat oven to 350 degrees.
  • In a bowl, combine shredded chicken, olive oil, cumin, oregano, onion powder, sea salt, and lime juice.
  • Place seasoned chicken onto an aluminum foil lined baking sheet and bake for 10 minutes. Keep the oven on once the chicken is done.
  • Warm corn tortillas for 45 seconds in the microwave to soften them.
  • In a baking dish, begin to assemble enchiladas. Spoon some of the baked chicken into a tortilla, add shredded mexican cheese, and roll it up like a taquito. Make sure the seam side is down. Continue until all tortillas have been filled.
  • Pour the salsa verde evenly over all of the enchiladas and top with more shredded cheese. Bake for 10-15 minutes.

Rotisserie Chicken Quesadillas

This makes 5 quesadillas.


  • One rotisserie chicken {I use the family size garlic butter one}
  • Flour tortillas
  • 2 cups of shredded Mexican cheese


  • Pull the skin off of the chicken and put it into the trash {or eat it, whichever you choose!}
  • Pull the chicken apart into small pieces.
  • Put your tortilla in a pan and cover it with the shredded cheese and chicken.
  • Close it and cook until golden brown on both sides.

Coconut Berry Smoothie Bowl



  • 1 to 1 1/2 cups of milk {or a milk alternative}
  • 3 cups of frozen mixed berries
  • 1-2 frozen bananas

{For topping}

  • Fresh blueberries
  • Fresh kiwi
  • Fresh strawberries
  • Banana
  • Love crunch dark chocolate macaroon granola


  • Add everything into your blender, except for your toppings. Blend until smooth.
  • Add your toppings and eat immediately.









Adapted from:

Coconut Berry Smoothie Bowl | Smoothie Week