I know I’ve said this before, and I’m sure I’ll say it again; I’m a big fan of Jillian Michaels.
I think she has a very realistic approach to fitness. She knows that it takes a lot of hard work to be in great shape but that doesn’t mean she’ll let you off the hook. Her videos are tough but motivational and the same can be said about her book, Making the Cut.
A few months ago, I read the book and followed her program. While I didn’t drop a large amount of weight, I know I built muscle and felt stronger, as a result. Each workout is a total body workout with cardio intervals so she gets your heart rate soaring, which helps burn fat. She plans out 30 days worth of workouts so that you’ll never perform one workout more than twice. Variety helps to keep your body from adapting and it keeps you from getting bored!
With all that being said, today I’d actually like to discuss the food aspect of this “diet” book. Jillian is of the opinion that each of us can be defined by one of three metabolism types; slow, balanced, and fast. In the book, she provides a detailed questionnaire that will determine what type you are. From there, you can read through her meal plans and recipes to determine what will work best for you.
Seeing that I’m a balanced-oxidizer, I decided to make the Barbeque Chicken & Bean Burritos.
This recipe is ideal for balanced-oxidizers because it has a combination of carbs, protein, and fat. In addition, the fiber from the beans and the whole wheat tortilla really help to keep you full.
Barbeque Chicken & Bean Burritos
(adapted from Jillian Michael’s Making the Cut)
- 1 Tbsp olive oil
- 3/4 lb chicken tenders
- 1/2 cup chopped yellow onion
- 3 garlic cloves
- one 15oz can of low sodium black beans
- 1/3 cup barbeque sauce
- 1/2 cup reduced fat shredded cheese
- 4 whole wheat tortillas
- salt and pepper, to taste
- Chop onion, mince garlic, and cube chicken.
- In a skillet over medium heat, add olive oil, onions, garlic, and chicken. Cook until chicken is done (about 10 minutes).
- Meanwhile drain and rinse black beans. Add to the skillet once the chicken is done.
- Add barbeque sauce and cook for another 5 minutes.
- Stir in cheese until melted.
- Fill each tortilla with 1/2 cup of the chicken & bean mixture.
- Add additional toppings, such as sour cream, cheese, or guacamole, if desired.
Alex prefers corn tortillas so I served his taco style.
A side plate of veggies rounded out the meal nicely.
This was a great recipe that I’ll definitely be making again. It was prepared and served all within 20 minutes. You can’t beat that for a weeknight!
What do you prefer, burritos or tacos?