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Happy National Tortilla Chip Day!

POSTED ON February 23, 2013

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#HeidiPowell #Tortillachips #healthychips #healthysnacks

Believe it or not, we DO celebrate such a seemingly-silly day over here at the Powell home – we’ll take any excuse to pair a delicious guac with some hearty tortilla chips :). They’re a perfect, healthy combo for a guilt free day!

You can celebrate with us, and still stay on your nutritional track, by following these simple tips:

1. Find a heartier version of tortilla chips.

Lucky for us, they make them so many different ways these days: baked tortilla crisps, sweet potato tortilla chips, veggie tortilla chips, and (my favorite) quinoa and black bean corn chips. Thank you, Trader Joe, for making healthy living so tasty.

2. KNOW what your caloric portions look like!

One small avocado has 200 calories – a 100 calorie portion is just half of this small fruit (yes…avocados are a fruit!). Eight of my tortilla chips have 140 calories. In this case, ignorance is NOT bliss…knowledge is power (and a sexy bikini body).

3. Don’t eat directly from the chip bag or the guacamole bowl.

We tend to be a little too lenient with our portions, and without realizing it, we can easily consume hundreds of extra calories.

So now that we know how to enjoy without over-indulging, on to the good stuff! My super-easy, awesome guacamole recipe. I’ll even give you the calorie breakdown!

#HeidiPowell #Tortillachips #healthychips #healthysnacks #guacamolerecipe

Super-Easy Guacamole

You will need:

2 small avocados
1 roma tomato
1 jalepeno (if you aren’t a fan of spicy, stick with 1/2 )
4 cloves of garlic, minced
1 small lime, quartered
sea salt to taste

  1. Skin and pit avocado. Dice tomato. Finely chop jalepeno.
  2. Mash avocado with a fork to desired chunkiness.
  3. Fold in tomato and minced garlic.
  4. Squeezed lime quarters to add a little lime juice to mixture.  Add salt to taste.
  5. Blend a little more with fork, and ENJOY with your hearty tortilla chip of choice!

This entire recipe carries about 400 calories with it. My portion is 100 calories, or one-quarter of the finished product. Adding 8 of my black bean and quinoa corn chips gives me a grand total of 240 calories!

P.S. I can’t post a recipe like this without letting you know that I always eat protein first! Before I ate my portion of chips and guacamole, I scrambled up 4 egg whites (60 calories = 300 for this meal).

Category: blog / food

Spicing It Up with Spicy Pulled Chicken

POSTED ON January 23, 2013

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Studies have shown that spicy food may help heat up your metabolism. Although it is inconclusive the actual lasting results chili and other hot foods have on the metabolism, it is shown that eating spicy foods can make you feel fuller and at least temporarily increases your metabolism. The Capsasin in your hot peppers such as chilies and jalapeños can heat up your metabolism through what is called thermogenesis.  Adding spicy peppers to a dish can give great flavor without the added sodium. So let’s add some spice to your life with this delicious recipe.

This recipe serves four and is great to make enough for the whole family for dinner or leftovers to pack up for a quick lunch the next day.  It is also a fantastic smell to come home to at the end of the day.

Spicy Pulled Chicken
Serves 4

#Spicy Pulled #Chicken #Recipe #HealthyRecipes #HeidiPowell #SpicyFood #QuickerMetabolism - Learn more at http://HeidiPowell.net/274

Peppers may help boost your metabolism! Combine them along with tomatoes and more in this Spicy Pulled Chicken recipe to spice up mealtime!

Note: Spicy Pulled Chicken can be served in corn tortillas for your high carb days or over lettuce to make a delicious salad on your low carb days to make this a Powell approved meal.

1 pound boneless skinless chicken breasts

1 cup salsa

Garnishes

2 teaspoons Olive Oil (or use butter spray)

1 medium onion, diced

1 Jalapeño pepper diced (Add more if you like it hot! Less if you like it mild.)

2 red, yellow or orange peppers, diced

2 tomatoes, diced

1-2 tablespoons Plain Greek Yogurt

Dash of chili powder

8 corn tortillas (High Carb Meal) or chopped lettuce (For a Low Carb Meal)

Cook the chicken breast and salsa (my favorite is Jack’s Salsa because it is low in sugars, sodium and carbs) on low in the crockpot for 6-8 hours or high for 4-6 hours. (You can stick it in before you run out the door in the morning you can even stick frozen chicken in all day) when you get back it will be deliciously cooked and should fall apart easily.

Sauté the onions, Jalapeños, and peppers in the olive oil or just butter spray on high carb days until cooked through.

Low Carb Day: Serve chicken and sautéed veggies over lettuce. Top with tomatoes. Mix greek yogurt with the dash of chili powder and serve 1-2 teaspoons on top of each serving to offset some of the heat.

High Carb Day: Add chicken and sautéed veggies to a corn tortilla. Top with tomatoes. Mix greek yogurt with the dash of chili powder and serve 1-2 teaspoons on top of each tortilla to offset some of the heat.

Enjoy!

Category: blog / food

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