Slow Cooker Enchilada Quinoa Bake

Slow Cooker Enchilada Quinoa Baka 

This slow cooker recipe is one of my favorites – It is perfect for dinner with tortilla shells or as a healthy dip with tortilla chips…and the perfect appetizer to bring to a party…bring plenty of copies of the recipe! The best part – It’s healthy and SUPER easy to make. Oh, and boyfriend approved 🙂 

  • 1 lb. ground turkey 
  • 1 cup uncooked quinoa (Rinse & Dry) 
  • 1 can black beans
  • 1 cup frozen corn
  • 1/2 small can salsa
  • 1 small can of green chillies
  • optional:  jalapeno 
  • 1/2 jar or can of green enchilada sauce (Sometimes I add this, sometimes I omit it. Don’t stress if you can’t find it! It tastes delicious both ways) 
  • 1 tsp minced garlic
  • 1 small onion
  • 1 Bell pepper
  • 1 tbsp. cumin
  • 2 tbsp chili powder
  • 1 cup cheese 
  • 1 cup water
  • Optional Additions: avacado, cilantro, sour cream, tortilla chips, wraps/shells

Put everything BUT the turkey in the slow cooker and cook on high for 3-3.5 hours. At the end, brown the turkey in a skillet and add into the dish.


***This recipe has been revised from Chelsea’s Messy Apron – Check out her blog for more great recipes if you enjoyed this one! 


Shrimp Chorizo Tacos

I have been dreaming these tacos up for the past week- and last night, I decided to put the creation on my plate. Hands down, the best taco I’ve ever made.

Let’s Create…

Shrimp (I used about 10 frozen, uncooked shrimp without the shell)

Chorizo (8-16oz) + Taco Seasoning (see bottom)

1 onion

1 avacado

1 cup frozen corn, or cut off the cob

Tortilla shells (8-12)

Shredded mozerella

Fresh cilantro, chopped

Taco Seasoning for the Chorizo : 1 tbsp chili powder ; 1/4 tsp garlic powder; 1/4 tsp cayenne; 1/4 tsp dried oregano; 1/2 tsp paprika; 1.5 tsp ground cumin; 1 tsp salt; 1 tsp black pepper (Make up extra & store in a mason jar) 

I sautéed the shrimp, squeezing fresh lime juice over them as they were near done (make sure to only cook them until they are no longer transparent/till the colors are a little more vibrant- Overcooking will lead to chewy shrimp). I cooked the chorizo in a sauté pan, and sautéed a chopped onion in olive oil in the pan next to it.

I seasoned the chorizo with my homemade taco seasoning (on the taco page of my blog). In the last sauté pan, I cooked the corn– adding a bit of water for it to cook.

Add the chorizo and shrimp together. It is your choice to keep the corn and onions seperate, or mix them in. I always use the assembly line method for tacos because different people prefer different ingredients.

In a small, lightly oiled pan, heat the shell for about 20 seconds on each side.
The taco assembly line:

Once your shell is warm, add in some shrimp chorizo mix. You will have to Stop yourself from filling your entire shell because it smells SO good! Next, add some onions in, then corn, then chunks of avacado, sprinkle with mozerella and fresh cilantro. Enjoy and repeat! Happy eating 🙂

Remember the chips and salsa/ fresh guac on the side!!


Avocado Salad — Quick & Healthy Lunch Recipe!

Because Avocados Make life taste better.

I renamed this salad “Avocado Salad” because for some reason, I am very turned off by the words “Egg Salad”. This salad does not resemble OR taste like egg salad, however there are eggs in it. This is a great recipe to make for lunch, and is great for work environments that make it hard to heat food up.

1 Large Avocado 4 Hard Boiled Eggs (Cage free please!)

2 Tablespoons Plain Yogurt (Greek or Regular)

1 tsp Curry

s&p to taste

Mix everything together, and eat by the spoon or spread over toast 🙂

Enjoy and Remember to stay Healthy at work, even when your co-workers are tempting you with pizza, paninis and other take out options you will feel guilty about when on your mat for yoga that evening! #HealthyEats #CleanEating