Our clients love learning a new healthy recipe for tacos from us. Since tacos are generally easy to make, it is our pleasure to share our favorite recipes with you! Below is our recipe for Tropical Chicken Tacos and Pineapple Salsa. Not only are they tasty, but we promise – they are also very good for you!

Tropical Chicken Tacos

Serves 4-6, Serving size is 2 tacos

Taco Ingredients:

• 1 minced jalapeno
• ½ cup unsweetened coconut milk
• ½ cup chopped onion
• 1 tsp coconut oil
• 3 Tbsp chopped pineapple chunks
• ¼ tsp Celtic sea salt
• ¼ tsp fresh cracked pepper
• 1 tsp chili powder
• Lime wedges (on side)
• 4- 4oz free-range boneless skinless chicken breasts
• 12- 6inch corn tortillas, warmed

Pineapple-Coconut Salsa:

• 1 jalapeno minced
• ¼ cup minced onion
• 1 cup cilantro (loosely packed)
• 3 cups pineapple cubes
• ¼ cup toasted unsweetened coconut
• ½ tsp Celtic sea salt

Directions:

1. For the tacos, combine jalapeno, coconut milk, onion, pineapple, chili powder, ¼ tsp salt and pepper in large bowl. Add chicken and marinate overnight in refrigerator.
2. Prepare salsa: combine salsa ingredients, cover and refrigerate.
3. Brush grill-pan with oil and heat to medium-high heat. Place chicken on pan, discard marinade. Cook, turning once until cooked through (about 12 minutes). Remove from pan, let rest for 5 minutes, then slice into thin strips.
4. Assemble tacos in tortillas and top with salsa.
5. Enjoy!

Nutrition Facts (2 tacos w/salsa):

305 calories, 6.5g total fat, 64.3gmg cholesterol, 271.7mg sodium, 36g carbs, 27.1g protein

________________

Derek Johnson, BCIH, is the founder and primary holistic nutritionist at New Metabolism, his private nutrition practice, and also serves as the executive nutrition director of The Biggest Loser Resorts. He is board certified in integrative health, holds a bachelor’s degree in dietetics, completes continual CE courses and is a member of numerous nutrition associations. Follow him on twitter @DerekJohnsonNM and become a fan on Facebook! 

Healthy Chia Pudding Recipe

Serves 4

Ingredients:

• ¾ cup chia seeds
• 2 cups unsweetened coconut milk
• Tiny dash of sea salt
• Stevia and vanilla extract to taste

Mix all of the ingredients of this healthy chia pudding recipe together and allow to sit for a least 30 minutes or ideally overnight. Also, feel free to add more or less liquid to get your desired consistency.

Totals: Calories 280, Fat 17.5, Protein 9.5, Carbs 18.5

Additional Flavor Options for healthy chia pudding recipe:

Chia Spice Pudding:  add ½ tsp cinnamon and ¼ tsp nutmeg

Totals: Calories 280, Fat 17.5, Protein 9.5, Carbs 18.5

Nuts in Chia Pudding:  add 2 Tbsp chopped nuts

Totals: Calories 331, Fat 20, Protein 14, Carbs 21)

Chocolate Power Chia Pudding: add 2 Tbsp unsweetened cacao powder and 2 scoops of New Metabolism Pea Power protein powder

Totals: Calories 314, Fat 18, Protein 14, Carbs 22

Need even more flavor?

Try adding any of these in as well: raw honey, unsweetened coconut flakes, berries or sliced fruit.

_______________

Derek Johnson, BCIH, is the founder and primary holistic nutritionist at New Metabolism, his private nutrition practice, and also serves as the executive nutrition director of The Biggest Loser Resorts. He is board certified in integrative health, holds a bachelor’s degree in dietetics, completes continual CE courses and is a member of numerous nutrition associations. Follow him on twitter @DerekJohnsonNM and become a fan on Facebook! 

Want to make a tasty holiday treat?

Try this Merry Coconut Macaroons recipe from Chef Mark at The Biggest Loser Resort Niagara. They have just the right amount of coconut and are a delicious addition to your holiday parties and events!

Merry Coconut Macaroons

Serves 10

1 ¼ tsp. gelatin, powdered, unflavored
12 fl. oz. water, hot
2 fl. oz. egg whites
4½ tsp. honey, organic
¾ tsp. vanilla extract
2 cups coconut, organic, dried, unsweetened
Pinch of salt

To Prepare:
Preheat oven to 250 degrees. Combine gelatin and hot water and re-hydrate the coconut. Beat egg whites, honey and vanilla until combined and a good froth occurs. Stir in coconut to egg mixture until combined. Scoop onto trays using a tablespoon and fix shape with damp fingers, if necessary. Makes 10 macaroons, 2 is a serving. Bake 8-10 minutes on parchment lined baking sheets until edges just lightly golden.

 ________________

Derek Johnson, BCIH, is the founder and primary holistic nutritionist at New Metabolism, his private nutrition practice, and also serves as the executive nutrition director of The Biggest Loser Resorts. He is board certified in integrative health, holds a bachelor’s degree in dietetics, completes continual CE courses and is a member of numerous nutrition associations. Follow him on twitter @DerekJohnsonNM and become a fan on Facebook!