Easy Fajitas
Fajitas 2 ways!
© 2023 Dana White Nutrition, Inc.
Site Design by Eclectic Electric | Powered By WP In the Cloud
Serves: 15
Ingredients:
2 (15oz) cans chickpeas
3 tablespoons sesame tahini
1 tablespoon honey
¼ cup extra virgin olive oil
Juice of ½ a lemon
¼ cup fresh basil leaves
¼ teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon paprika
¼ teaspoon kosher salt
Freshly ground black pepper to taste
Baby carrots, celery sticks, sliced cucumber and pita chip for serving
Directions:
Rinse and drain chickpeas. Combine ingredients in a food processor and pulse until smooth. Serve with fresh vegetables and pita chips.
Nutrition Information Per Serving:
Calories: 102
Total Fat: 5.5 grams
Saturated Fat: 0.5 grams
Total Carbohydrate: 10 grams
Protein: 3.5 grams
Sodium: 34 milligrams
Cholesterol: 0 milligrams
Fiber: 2 grams
Print This Post
Fajitas 2 ways!
Serve this watermelon salsa with chips or atop tacos and quesadillas.
Serves: 21 1/2 cups unsweetened almond milk1 cup frozen mango chunks1 cup frozen wild blueberries1 scoop vanilla protein powder 1. In a blender, combine almond
Bean salad meets salsa in this easy and affordable plant-based recipe.
I’m on a homemade granola kick! Get the kids in the kitchen to help. Coconut-Cranberry Granola Makes about 4 ½ cups 2 ½ cups
SERVES 4 Ingredients: 3 large eggs ¾ cup lowfat (1%) milk 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon, plus more to taste 8
Low in sugar, high on flavor! Peach Jam in about 30 minutes.
Serves: 21 1/2 cups unsweetened almond milk1 cup frozen mango chunks1 cup frozen wild blueberries1 scoop vanilla protein powder 1. In a blender, combine almond
Sign up for my newsletter to receive the latest updates!
© 2023 Dana White Nutrition, Inc.
Site Design by Eclectic Electric | Powered By WP In the Cloud