Rachel here! Back again with another Foodie Fixx Friday. Remember I’ll be here the third Friday of every month sharing you some of my favorite recipes. This month : Chicken Lettuce Wraps

Chicken lettuce wraps are a quick weeknight meal that pack a big punch of flavor! The savory chicken filling topped with a sweet note of pineapple salsa appeals to our taste buds in all the right places.

If lettuce wraps aren’t your thing, although I’ve yet to meet someone who doesn’t love an adorable little leafy cup of goodness, you can also serve the chicken filling over quinoa or brown rice topped with the pineapple salsa.

These are great for a main course but are also great as an appetizer for a crowd!

Ingredients

Chicken Filling:
1 lb ground chicken
1 small onion, diced
2 cloves garlic, minced
1 Tbsp sesame oil
2 Tbsp low sodium soy sauce or coconut aminos
1 Tbsp rice vinegar
1 Tbsp ginger, grated
¼ cup hoisin sauce
1 tsp Sriracha (optional)
Bibb, Iceberg or Romaine Lettuce (leaves washed and separated)

Pineapple Salsa:
1 ½ cups chopped pineapple
¼ cup red onion, diced
1 Tbsp finely diced jalapeno
1 Tbsp cilantro, chopped
1 Tbsp lime juice
kosher salt

Instructions

Salsa: Combine pineapple, red onion, jalapeno, cilantro and lime juice. Season to taste with salt. Put salsa in the refrigerator to chill while preparing the chicken filling.

Heat sesame oil in skillet on stove-top. Saute onions for 3-5 minutes until translucent. Add garlic and saute for 1 more minute. Add ground chicken to the skillet breaking up as it cooks and is no longer pink, about 8-10 minutes. Add remaining ingredients (except lettuce) to pan and cook until warmed throughout.

Spoon chicken filling into lettuce cups and top with pineapple salsa. Enjoy!

As a vegetarian, I am always looking for ways to incorporate more plant-based protein into my day. I have made many different kinds of protein balls before, but this was my first time experimenting with chickpeas. Not only does it provide a great base for consistency and texture – it adds a ton of protein!

These took no time to throw together – so worth the 15 minutes from start to finish (clean up included!)

You can get creative with any additional mix-ins and also if you want to top the bites with anything at the end. For example, I rolled half of the bites in coconut flakes after I formed them into balls.

In need of an easy and delicious grab & go snack?! These are perfect for pre or post workout fuel.

INGREDIENTS:

• 1 cup cooked chickpeas, drained and rinsed
• 1/2 cup rolled oats
• 1/2 cup all-natural creamy almond butter
• 1/4 cup maple syrup (drizzle in more to taste if needed!)
• 2 tablespoons ground flax seed
• 1 tsp vanilla extract
• a good pinch of sea salt
• 1/3 cup mini chocolate chips

DIRECTIONS:

• Mix chickpeas, almond butter and maple syrup in food processor until fully blended
• Add oats, flax, vanilla and salt and blend
• Check consistency with spoon. It should be a dough-like consistency. If too crumbly add a little more almond butter or if its too thin add a little more oats.

• Transfer to a bowl and stir in chocolate chips and then refrigerate for about an hour.
• Scoop out dough and form into small balls – this is when you have the option to coat balls in any extra toppings you might want! Coconut or hemp seeds work really well!
• Store in fridge to hold form best.

Enjoy & don’t forget to share your #fuelfixx pics with your #fixxfam 🙂

Yes, I am usually the “crazy girl” checking to see if the produce is organic before I grab a strawberry from a friend’s house or we choose a lunch spot. This is because we are now living in a world that we have to label foods as “conventional” and “organic” – to differentiate between the levels of pesticides and chemicals sprayed on to your food. Have you ever watched a video or seen a picture of someone picking your produce?! The workers have to basically wear a hazmat suit to protect themselves – yet they ship the food to our grocery stores for us to eat.

So if it is “crazy” to be completely freaked out by that fact – I fully accept it.

It is important for us to be aware of what we are eating, and knowledgeable of the different options for us when we are shopping. Unfortunately, it can get expensive to buy organic, so you need to be aware of what foods are more important to buy organic and which ones are okay to buy conventional.

First and foremost, I always buy fresh produce that is in season. This will mean it will be fresher, more flavorful, and better priced! From there, I will try to see what is on sale and whether it is organic or not. Below, I have mapped out a chart of what seasonal produce you should buy organic.

There are have been numerous studies on the difference between organic and conventional produce. It been discovered that conventional foods contain high levels of pesticides, insecticides and many other damaging chemicals. In addition, conventional produce actually loses a lot of its nutritional value.

Summer is a great season to also have the option to buy local produce. One of my favorite things about living in this area is being able to support local farmers at the Wakefield & Arlington Farmers Markets. Both markets offer a variety of fresh, local produce and the farmers are always willing to talk to you about their methods of maintaining their produce so you know how much chemical exposure, if any, there has been to the crops.

There also numerous local farms that you can drive to and pick your own blueberries, strawberries and raspberries! Just a few of my favorite summertime treats.

So, when it comes to shopping smart – there are a few necessary choices you should try to make. Use this chart to help you next time you are heading to the grocery store. Or try shopping at one of our many local farmers markets. Shop clean and shop smart!

If you are anything like me, I eat the same thing for breakfast, lunch, and sometimes even dinner, for about two weeks. I get hooked on a certain food and then want it all the time  –  and let’s be honest  – it just makes it easier to keep prepping the same meals. But, every once in awhile, I get sick of my egg cups (yup, I said it!) and want something just as easy and delicious for breakfast.

There always seems to be some overripe bananas showing up at some point throughout the week. When this happens, I know it is the perfect time to whip up something delicious using the bananas. I mean, who doesn’t love the banana and peanut butter combination?! (almond butter works just as well, too!) These muffins are super easy to make, free from grains and are naturally sweetened. Usually I’ll add some flax or hemp seeds, whichever I have on hand, to add some more protein. They take no time at all to make and are so easy to grab and go early in the morning!

Ingredients:

• 1 cup organic peanut butter
• 2 very ripe bananas, mashed (about 1 cup mashed)
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 3 whole eggs
• 1/2 teaspoon sea salt
• 1/4 cup maple syrup or honey
• 1 teaspoon cinnamon
• 1 tbsp flaxseed
• Optional: Dark Chocolate Chips, Almonds, Pecans… anything!

Directions:

1. Preheat oven to 350 F
2. Mix all ingredients together
3. Line muffin tin with liners or spray with coconut oil spray
4. Fill ¾ of the way
5. Bake for 15 minutes – cool and enjoy!

Want to prep them for the week? Just store in an airtight container and grab one on your way out the door in the morning!

We want to see how you are enjoying your breakfast this week  – don’t forget to share with us by tagging #fuelfixx to your photos.