The hardest part of this whole recipe is probably turning on the crock-pot. Seriously, these Santa Fe Chicken Bowls are my new favorite dinner staple, especially during the summer! After seasoning the chicken and placing it in the crock-pot, you’ll be free for the next 6 to 10 hours (depending on how high you set the temperature). If you go the Instant Pot route, you have a quick dinner in 25 minutes. Either way, these Santa Fe Chicken Bowls are delicious and my favorite type of cooking: easy!

Once the chicken is cooked, feel free to serve it over your choice of mixed greens, rice or roasted sweet potato. Add your favorite toppings to make it your own. Kids love this part because they get to be hands-on with their creation. It’s also perfect for the picky eaters out there because they get to choose what they’d like on top.

One of my favorite toppings is Greek yogurt. It gives you an extra boost of protein and tastes just like sour cream. Personally, I like to go for the full-fat version because it tastes a lot better and is healthier overall!

I’m also a huge fan of Siete chips. These chips are grain-free, processed oil–free and full of all the good stuff we want in our diets, like 100% healthy ingredients and fiber. They are great for an added crunch, plus they are suitable for gluten-free and gluten-sensitive eaters. Definitely a staple in my kitchen and in this Santa Fe Chicken Bowl recipe!

These Santa Fe Chicken Bowls are…

Gluten-free

High-protein

Added sugar–free

Guilt-free

Kid-friendly

Meal-prep accessible

A healthy Mexican restaurant alternative

Great as leftovers (if you have any left over!)

Santa Fe Chicken Bowls Ingredients:

Santa Fe Chicken:

24 oz. or 1½ lbs. chicken breast

14.4-oz. can diced tomatoes with mild green chiles

15-oz. can black beans, rinsed and drained

8 oz. frozen corn

14.4 oz. bone or chicken broth

¼ cup chopped sweet onions or scallions

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. cumin

1 tsp. cayenne pepper, to taste

Salt, to taste

For the Bowls:

½ cup full-fat Greek yogurt

1 avocado

1 bag Siete tortilla chips

Serve over mixed greens, rice or sweet potato

Directions:

Season chicken with salt and place in crock-pot or Instant Pot. Add all remaining Santa Fe Chicken ingredients. In a crock-pot, cook on high for 6 hours or on low for 10 hours; in an Instant Pot, cook on high pressure for 25 minutes, using either quick or natural release. Once the chicken is cooked, it’s time to build your bowl! Serve chicken over your choice of mixed greens, rice or roasted sweet potato. Top it off with one serving of crinkled Siete tortilla chips, 2 tbsp. Greek yogurt and ¼ avocado.

Nutrition Facts:

Serves 4

Per serving:

Calories: 605 (without choice of mixed greens rice, or sweet potato base)

Carbs: 60g

Fat: 19g

Protein: 69g

I may be the co-founder and COO of Burn Boot Camp and regularly preach living a healthy lifestyle, but at the same time I am all about taking a balanced approach to health. We need to be realistic—not restrictive—when it comes to living a healthy lifestyle.

With living a balanced, healthy lifestyle comes being realistic about how much I love margaritas and definitely not restricting myself from enjoying them from time to time! But, I am all about finding healthier alternatives whenever possible! So of course, I did some experimenting and came up with a preservative-free, extremely fresh skinny margarita that never fails to hit the spot!

All fresh ingredients!

You will be amazed by how a few squeezes of lime, lemon and clementine, and of course some tequila, come together to make the most refreshing and delicious skinny margarita! With zero processed ingredients, and the natural sweetness from freshly squeezed fruit, you’ll feel refreshed when drinking this skinny margarita and even more refreshed the morning after. Be sure to check out my episode of Morgan Makes It (below) where I show you just how simple this skinny margarita is to shake up.

*Disclosure: Some of the links in this post are affiliate links and if you go through them to make a purchase, we will earn a commission. Keep in mind I linked these companies and their products because of their quality and not because of the commission we receive from your purchases. Whether or not you decide to buy something is completely up to you!

This Skinny Margarita is…

Fresh and fruity

Perfectly sweet

Extremely flavorful

Extra Refreshing

Ingredients:

1 oz. tequila

1 lime

1 clementine

½ lemon

Stevia to taste

Ice

Directions:

Squeeze the juice of the lime, clementine and lemon into a cocktail shaker. Add tequila, ice and stevia to taste. Shake for 10 seconds and pour into an iced-filled glass.

I prefer to use a lemon squeezer to easily squeeze the juice of the lemon, lime and clementine for this recipe.

Nutrition Facts: 

1 serving: 

Serves 1

Calories: 96

Carbs: 10g

Fat: 0g

Protein: 0g

Ingredients

6 cups of shaved Brussel sprouts

¾ cup unsweetened dried cranberries

½ cup chopped pecans

¼ cup chopped scallions

8 slices of pancetta – pan fried

crumbled parmesan cheese (optional)

3 tablespoons of ACV

2 tablespoons dijon mustard

1-1/2 tablespoons of pure maple syrup

½ teaspoon garlic powder

½ teaspoon dried thyme

⅓ cup Extra Virgin Olive Oil

Salt and pepper

Instructions

Preheat oven to 400 degrees. On an unoiled sheet pan, lay a thin layer of sliced pancetta. Bake for approximately 10 minutes, or until pancetta is crispy and golden brown. Get rid of grease by transferring pancetta to a plate lined with paper towels. Once cooled, crumble and set aside for later.

In a small mixing bowl, combine apple cider vinegar, dijon mustard, maple syrup, garlic powder and dried thyme. Whisk until completely mixed. Slowly add in EVOO and continue whisking. Refrigerate.

In a large mixing bowl, combine shaved brussel sprouts, dried cranberries, pecans, pancetta and scallions. Pour cold apple cider vinaigrette over salad and toss until thoroughly coated. If you’re feeling indulgent, add some parmesan shavings to give it a rich, salty flavor. Sprinkle with salt and pepper to taste. Serve and enjoy!

As we all know Mom is the number one decision maker when it comes to what her family eats, how active they are and is the protector of their health and wellness.

At BBC we are dedicated to helping women find not just the time to focus on themselves and their own well-being, but also to help them deliver the healthiest foods and lifestyle decisions to their family and community.

One of the most difficult changes anyone will have to make in order to become a lean, mean, athletic machine are changes in nutrition.

The 80/20 Rule

At Burn Boot Camp we believe that 80% of your success will come from the kitchen. You can come to camp and grind every single day, but if you go home and fuel your body with the wrong nutrition you won’t get the results you want. You will hear us say it over and over again, YOU CAN’T OUT TRAIN A BAD DIET!

The problem is most people assume that eating healthier means you will be giving up on delicious food or that healthier options are too difficult to cook. Thus we are here to tell you, this thinking is totally wrong.

Our trainers can’t be beat when it comes to finding ways to create healthy, quick and delicious meals. We know that you don’t have hours to prepare every meal for your family, so we spend our time trying to create awesome, macro-friendly recipes that won’t take up too much of your time or your money.

What is a Macro?

What are Macros? Macros is our little pet name for macronutrients. Macronutrients are the three main sources of nutrition that you need in your diet to build lean muscle, burn fat, transport essential vitamins and minerals and support healthy hormone levels throughout your body. You may know them as Proteins, Carbohydrates and Fats.

You can learn more about them on our Burn Boot Camp Nutrition Page, but for now all you need is a good recipe.

Try this delicious Turkey Sausage Frittata from BBC Mt. Juliet Head Trainer and Certified Personal Trainer, Christen Jackson.

This simple recipe can be modified to suit your family’s tastes and is great for breakfast, lunch or dinner.

Turkey Sausage Frittata 

3 eggs 
4 egg whites 
1 c chopped baby portabella mushrooms 
3-4 chopped mini sweet peppers 
½ c cherry tomatoes, sliced 
½ c diced sweet onion 
2 cloves garlic minced 
3 c spinach, raw 
6 links turkey sausage, chopped 
.5 c reduced fat Feta cheese crumbles 
oil for the pan

Begin heating a cast iron, or oven ready skillet over medium heat and preheat the oven to 375 degrees.

Prep the veggies by washing and chopping, dicing or mincing and set them to the side.

Chop the turkey sausage into smaller, bite size chunks and heat in the skillet with a little oil.

Add the onion first and heat until fragrant then add the garlic for a few moments stirring frequently to keep it from burning.

Add your sweet peppers and mushrooms and continue to stir well, then once the mushrooms reach desired consistency add tomatoes and heat through while stirring. 

Finally add your spinach and cook until wilted.

In a large bowl whisk together eggs and egg whites until well blended and add any spices you like. I always add a pinch of salt, pepper and lots of cayenne for a spicy kick.

Add the feta cheese to the egg mixture and stir quickly to combine. Then pour over the skillet ingredients and give a quick stir to incorporate all of your ingredients.

Allow the mixture to cook on the range top for a few minutes until the sides start to lighten, then remove from the stove top and place in the oven.

Bake for about 10-15 minutes or until a toothpick comes out clean from the center of the pan. 
Your finished product will be slightly brown on the sides and top and should be ready for slicing almost immediately.

The Calorie and Nutrient Breakdown

Depending upon your brands of ingredients this works out to around 189 calories in a quarter of the pie.

Your macros will be 8.9g fat. Which can be lowered if you use only egg whites and omit the feta cheese, 6.9g carbs and 21.2g protein.

Made to the recipe specifications that makes this dish 44% protein, 42% fats and 14% carbs. However, they’re not exactly BBC normal macros, but perfect for a low carb day.

If you edit the ingredients to remove the cheese and sub egg whites (adding in 1 extra for more protein) for the eggs you get 137 calories 3g fat, 6g carbs and 19g protein making a 57% protein, 24% fat and 19% macro split. If you add a slice of Alvarado Sprouted Protein Toast with half a tsp of organic grass-fed butter, you will have a complete breakfast at 232 calories, and a near Macro perfect split of 42% protein (24g), 37% carbs (21g) and 21% fat (5g)

The trick with macros is to make slight tweaks to your ingredient amounts until you find the perfect blend. It takes a little time, but once you’ve figured it out you will be able to do this with every meal you make.

For killer workouts, head over to our Youtube channel and subscribe so you’ll always be in the know!

$1 Homemade No Sugar Added Cranberry Juice Recipe

Ingredients: 

• 1 Cup Cranberries 
• 1 Cup Water

Bring 1 cup of cranberries and 1 cup of water to a boil in a small sauce pan. (The unused cranberries in the bag can be frozen for up to 1 year.) When the cranberries start to pop open (about 1-2 minutes), reduce heat, cover and simmer for 15 minutes. Using a fine mesh colander, strain the juice into a container and then mash the remaining berries to get all of the juice out. Pour strained juice into a glass jar with a lid and keep in the refrigerator to use in your detox tea throughout the week. Recipe yields a little over 1/2 cup of juice which contains less than 4g of sugar.

Easy, inexpensive, and it leaves your house smelling wonderful, too!

Stephanie Drew is the owner of Burn Boot Camp North Durham’s Fit Community of Mom’s and is very passionate about educating others on how you can be healthy, but also save money!