Homemade Burrito Bowls

Homemade Burrito Bowls

Growing up, I LOVED eating breakfast/lunch/dinner/snacks (you name it) out. I thought it was such a win if I could convince my mom we were better off just stopping and grabbing food quickly instead of making something at home. Chipotle quickly became one of my favorite places to go with friends after school or to grab a quick dinner after practice.  Don't get me wrong, I still think Chipotle is great (especially if you are traveling and need a healthy option for a meal), but I became an adult and my metabolism slowed down and I am much more aware of how food affects my body. 

When I started my quest to educate myself about the food I am putting in my body, I made it a goal to recreate some of my favorite meals at home. I have found this is a gateway to make some serious changes in your life, but just remember it can be a slippery slope. The reality of it is, not every "bad for you" meal you enjoy has a way to be recreated. If you are having a GOTTA HAVE IT craving, treat yourself to the real thing. If you constantly deprive yourself of the things you love, you will never have success in leading a healthier lifestyle because you will punish yourself too much if you slip up. LUCKILY this burrito bowl is packed with protein and yummy food you can feel good about. Easy on your wallet and your waistline, but ALL of the flavor you would find out at a restaurant.

Burrito Bowls:

Spicy Shredded Beef -

1 pound flank steak

1 can adobo chili peppers **spicy so please use to taste for your preference

1/4 apple cider vinegar

2 tbsp coconut sugar

1 large onion, diced

4 cloves of garlic

3 springs of thyme 


Burrito Bowls-

1/2 cup brown rice

1/2 cup sprouted quinoa 

1 cup shredded kale

2 tbsp pico de gallo (store bought or homemade, but make sure to read the ingredients if bought!)

1 tbsp greek yogurt

Pinch of shredded cheese 

1 cup black beans


In the crock pot combine the steak, garlic, onions, thyme, adobo peppers, coconut sugar and apple cider vinegar. Cook on low for 3 hours. Take the steak out and set aside on a plate while you place the remaining ingredients into your blender. Blend and then put the sauce and steak back in the crock pot on low for another two hours. At this point, your steak should be coated in sauce and falling apart as you shred it with your fork.

To build your bowls, cook the rice and quinoa in a pot of 2 cups of boiling water. Once the water has been fully absorbed, fluff with a fork. The bottom of your bowl will start with the rice/quinoa mixture, spicy beef, pico de gallo, kale, shredded cheese and greek yogurt. Option to add any other toppings you love for your burrito bowls.

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