Three-Layer “ChiQuiAvo” (Chicken, Quinoa, & Avocado) Fajitas

Three-Layer “ChiQuiAvo” Fajitas

Ingredients
Chicken Breast
Onion
Bell Pepper
Jalapeno
Salsa (recommend Medium)
Black Beans
Quinoa
Avocado
Tomato
Lime
Soft Tortilla Shells (recommend whole wheat)
Herbs/Seasonings (Cilantro, Oregano, Cumin, Chili Powder, Salt)
Hot Sauce (recommend Frank’s or Texas Pete’s)

Directions
There are three main layers/parts to this, each customizable to your tastebuds (and mood):

  1. Chicken, Onions & Peppers – Cook full chicken breasts with chopped onions and peppers, herbs/seasonings, and some salsa (for other flavorful liquid) in crock pot on low for 6-8 hours. When ready, drain excess moisture (leaving some) from crock pot, shred chicken, and add additional herbs/seasonings to taste. Let sit in crock pot on warm.
  2. Quinoa & Black Beans – Cook separately, then combine (or leave separately). Corn can be added too if desired.
  3. Avocado, Tomato, Onion, & Lime – Chunk, chop, squeeze, and mix. Ideally, this should sit covered in fridge for 30 min before use.

Assemble/layer the above across a soft tortilla shell, garnish with fresh cilantro (optional), squeeze some lime, dash some hot sauce, and devour multiple. Chase with a good nap 🙂

Chococado Mousse

Chococado (Chocolate + Avocado) Mousse

Original Link: http://bit.ly/tFq7q0

Ingredients:
4 ripe avocados
½ to ¾ cup raw agave nectar (more or less for desired taste)
½ to ¾ cup raw cacao powder
3 Tbs pure vanilla extract
2 Tbs raw coconut oil
½ cup unsweetened coconut milk, almond milk or water (more or less for desired consistency)

Directions:
Mix all ingredients except the milk or water in a blender or food processor until smooth.  Gradually add in the coconut or almond milk to obtain the consistency you desire.  Chill for one hour.  Serve in cups and garnish with mint or fresh berries. Serves 4.