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#comidafitness showcases delicious, healthy recipes tailored for fitness enthusiasts. It promotes balanced meals, meal prep ideas, nutrition tips, and active lifestyles, inspiring users to enjoy nutritious food while staying fit.

INGREDIENTS (4 SERVINGS): 20 oz chicken thigh 3 Roma tomatoes 3 tomatillos 5 garlic cloves 1-3 jalapeños (spicy) 3/4 onion 1 can of corn 2 zucchini Salt Pepper Low sodium chicken bouillon Cilantro Avocado oil spray DIRECTIONS: 1. Roast the tomatillos, tomatoes, 1/4 of an onion, jalapeños, and 3 garlic cloves using your preferred method (I char them on a comal) 2. Once done, blend the roasted vegetables with low sodium chicken bouillon, 1/2 cup water, seasonings to taste, and a handful of cilantro. Traditionally this salsa is chunky but you may blend until smooth. 3. Slice the remainder of the onion, chop the zucchini, and drain the corn. 4. Grease a pan and cook the chicken for 6 minutes. Season with salt, pepper, and the remaining garlic. 5. Add the sliced onions and cook for 3 minutes. 6. Add the corn and salsa. Cook for 3 minutes. 7. Add the zucchini. Mix well. Cover and cook for 10-12 minutes and add additional seasonings if needed. 8. Each serving is 1.25 cup of guisado. Serve with low carb tortillas and 28 grams of queso fresco. #healthymexicanfood #caloriedeficit #weightlossdiary #highproteinlowcarb #highproteinmeals #mealprepideas #comidafitness #comidamexicanasaludable #lowcarbrecipes #healthymexicanrecipe

INGREDIENTS (4 SERVINGS): 20 oz chicken thigh 3 Roma tomatoes 3 tomatillos 5 garlic cloves 1-3 jalapeños (spicy) 3/4 onion 1 can of corn 2 zucchini Salt Pepper Low sodium chicken bouillon Cilantro Avocado oil spray DIRECTIONS: 1. Roast the tomatillos, tomatoes, 1/4 of an onion, jalapeños, and 3 garlic cloves using your preferred method (I char them on a comal) 2. Once done, blend the roasted vegetables with low sodium chicken bouillon, 1/2 cup water, seasonings to taste, and a handful of cilantro. Traditionally this salsa is chunky but you may blend until smooth. 3. Slice the remainder of the onion, chop the zucchini, and drain the corn. 4. Grease a pan and cook the chicken for 6 minutes. Season with salt, pepper, and the remaining garlic. 5. Add the sliced onions and cook for 3 minutes. 6. Add the corn and salsa. Cook for 3 minutes. 7. Add the zucchini. Mix well. Cover and cook for 10-12 minutes and add additional seasonings if needed. 8. Each serving is 1.25 cup of guisado. Serve with low carb tortillas and 28 grams of queso fresco. #healthymexicanfood #caloriedeficit #weightlossdiary #highproteinlowcarb #highproteinmeals #mealprepideas #comidafitness #comidamexicanasaludable #lowcarbrecipes #healthymexicanrecipe

INGREDIENTS: 20 oz chicken breast 5 oz (2 servings) pork chorizo 1 cup mushrooms 3 bell peppers 2 Mexican zucchini 1/4 cup chopped onion 3 Roma tomatoes 1 jalapeño 2 garlic cloves 1.25 cup fat free mozzarella Avocado oil spray Salt Pepper Tomato bouillon Paprika Sides of choice - low calorie tortillas DIRECTIONS: 1. Chop the vegetables and chicken into strips. 2. Add the chorizo to a pan and cook for 5 minutes. Add the chicken and season with salt and pepper. Cook for 4 minutes. 3. Add the onion and bell peppers. Cook for 3 minutes. 4. Add the zucchini and mushrooms. Cover and cook for 6 minutes. 5. Add the tomato and mix well. Cover and cook for 4-5 minutes or until the zucchini is cooked through and the tomato has released its juice. 6. Top with cheese and cover until it has fully melted. 7. Serve 1/4 of the guisado (~1 cup) with toppings & sides of choice. #healthymexicanrecipe #caloriedeficit #weightlossdiary #comidafitness #comidasaludableyrica #highproteinmeals #healthymexicanfood #highproteinmeals #highproteinlowcarb #lowcarbrecipes

INGREDIENTS: 20 oz chicken breast 5 oz (2 servings) pork chorizo 1 cup mushrooms 3 bell peppers 2 Mexican zucchini 1/4 cup chopped onion 3 Roma tomatoes 1 jalapeño 2 garlic cloves 1.25 cup fat free mozzarella Avocado oil spray Salt Pepper Tomato bouillon Paprika Sides of choice - low calorie tortillas DIRECTIONS: 1. Chop the vegetables and chicken into strips. 2. Add the chorizo to a pan and cook for 5 minutes. Add the chicken and season with salt and pepper. Cook for 4 minutes. 3. Add the onion and bell peppers. Cook for 3 minutes. 4. Add the zucchini and mushrooms. Cover and cook for 6 minutes. 5. Add the tomato and mix well. Cover and cook for 4-5 minutes or until the zucchini is cooked through and the tomato has released its juice. 6. Top with cheese and cover until it has fully melted. 7. Serve 1/4 of the guisado (~1 cup) with toppings & sides of choice. #healthymexicanrecipe #caloriedeficit #weightlossdiary #comidafitness #comidasaludableyrica #highproteinmeals #healthymexicanfood #highproteinmeals #highproteinlowcarb #lowcarbrecipes

Ingredients (4 SERVINGS): 20 oz chicken breast 4-5 Roma tomatoes 5 garlic cloves 1 white onion 1 can chile en adobo Salt Chicken bouillon Avocado oil spray Fat free mozzarella cheese Low carb tortillas DIRECTIONS: 1. In a pot, add water, 2 tbsp salt, 2 garlic cloves, and 1/4 of an onion. 2. Once the water is boiling, add the chicken breast and boil for 20-25 minutes or until cooked through. 3. As chicken is boiling, remove the white film. When it is done reserve 1/2 cup of the chicken broth. 4. Remove pits of tomatoes. 5. Roast the tomatoes, 3 garlic cloves, and 1/4 onion for 10-15 minutes or until the skin is blistered. (Air fry at 360° F for 8-10 minutes) 6. To a blender, add the chicken broth, onion, garlic, blistered tomatoes, and chiles en adobo (spicy). 7. Chop the remainder of the onion. 8. Shred chicken using your preferred method. 9. Add 1 tbsp of oil (or oil spray) and sauté onions for 3-4 minutes or until they are translucent. 10. Add in the chicken. Once well combined, add the salsa. Simmer for 8-10 minutes. Add salt, pepper, and any other seasonings to taste. 11. Warm up the tortillas on the comal for 30 seconds on each side. Add 15 grams of cheese, 56 grams of chicken, and 15 grams on top of the quesadilla. Fold in half and warm until the tortilla is golden brown and the cheese has melted. 12. 1 SERVING: 2 quesadillas. Add shredded lettuce, non fat Greek yogurt, or any toppings of choice. #healthymexicanfood #caloriedeficit #weightlossdiary #highproteinlowcarb #highproteinmeals #mealprepideas #comidafitness #comidamexicanasaludable #healthymexicanrecipe #lowcarbrecipes

Ingredients (4 SERVINGS): 20 oz chicken breast 4-5 Roma tomatoes 5 garlic cloves 1 white onion 1 can chile en adobo Salt Chicken bouillon Avocado oil spray Fat free mozzarella cheese Low carb tortillas DIRECTIONS: 1. In a pot, add water, 2 tbsp salt, 2 garlic cloves, and 1/4 of an onion. 2. Once the water is boiling, add the chicken breast and boil for 20-25 minutes or until cooked through. 3. As chicken is boiling, remove the white film. When it is done reserve 1/2 cup of the chicken broth. 4. Remove pits of tomatoes. 5. Roast the tomatoes, 3 garlic cloves, and 1/4 onion for 10-15 minutes or until the skin is blistered. (Air fry at 360° F for 8-10 minutes) 6. To a blender, add the chicken broth, onion, garlic, blistered tomatoes, and chiles en adobo (spicy). 7. Chop the remainder of the onion. 8. Shred chicken using your preferred method. 9. Add 1 tbsp of oil (or oil spray) and sauté onions for 3-4 minutes or until they are translucent. 10. Add in the chicken. Once well combined, add the salsa. Simmer for 8-10 minutes. Add salt, pepper, and any other seasonings to taste. 11. Warm up the tortillas on the comal for 30 seconds on each side. Add 15 grams of cheese, 56 grams of chicken, and 15 grams on top of the quesadilla. Fold in half and warm until the tortilla is golden brown and the cheese has melted. 12. 1 SERVING: 2 quesadillas. Add shredded lettuce, non fat Greek yogurt, or any toppings of choice. #healthymexicanfood #caloriedeficit #weightlossdiary #highproteinlowcarb #highproteinmeals #mealprepideas #comidafitness #comidamexicanasaludable #healthymexicanrecipe #lowcarbrecipes

INGREDIENTS (6-8 servings): 2 lb 99/1 ground turkey 6 tbsp egg whites 1 egg 3 small zucchini (calabacita) 1/2 cup uncooked white rice 2 cups chopped carrots 250 grams potato 2 chayotes 4 corn on the cobb 6 Roma tomatoes 1/2 white onion 7 garlic cloves 1/2 small head of cabbage Chipotles en adobo to taste (spicy) 1 bunch of cilantro Oregano Mint (I omit but used in most traditional recipes) Salt Pepper Low sodium chicken bouillon DIRECTIONS: 1. Add a pot of water (I used ~18 cups) to the stove and let it come to a boil. 2. While you wait, grate 1 zucchini and finely chop 1/4 cup worth of the cilantro. 3. In a large bowl, add ground turkey, egg whites, egg, grated zucchini, white rice, salt, pepper, 3 garlic cloves, oregano, mint, cilantro, and any other seasonings to taste. 4. Combine well and form albondigas. (This will yield 36 albondigas) 5. Once they are formed, put them in the fridge. 6. Once the water is boiling, add in the tomatoes and let them cook until the skin has blistered (5-7 minutes depending on size) 7. Add the tomatoes, 4 garlic cloves, chipotle en adobo, white onion, and seasonings to taste to the blender. 8. Add salsa to the water and mix. 9. After 5 minutes (or once water is boiling), add in the albondigas one by one. Cook for 12 minutes. 10. Peel and chop the vegetables while you wait. 11. Add in the potatoes, chayote, corn, and carrots. Cook for 15 minutes or until they are fork tender. 12. Add the zucchini and the remainder of cilantro. Cook for 12 minutes. 13. Turn off the heat and add the cabbage. Leave the soup covered for 10 minutes. 14. Serve into a bowl with toppings of choice. #healthymexicanrecipe #caloriedeficit #weightlossdiary #comidafitness #comidasaludableyrica #comidamexicana #caloriedeficit

INGREDIENTS (6-8 servings): 2 lb 99/1 ground turkey 6 tbsp egg whites 1 egg 3 small zucchini (calabacita) 1/2 cup uncooked white rice 2 cups chopped carrots 250 grams potato 2 chayotes 4 corn on the cobb 6 Roma tomatoes 1/2 white onion 7 garlic cloves 1/2 small head of cabbage Chipotles en adobo to taste (spicy) 1 bunch of cilantro Oregano Mint (I omit but used in most traditional recipes) Salt Pepper Low sodium chicken bouillon DIRECTIONS: 1. Add a pot of water (I used ~18 cups) to the stove and let it come to a boil. 2. While you wait, grate 1 zucchini and finely chop 1/4 cup worth of the cilantro. 3. In a large bowl, add ground turkey, egg whites, egg, grated zucchini, white rice, salt, pepper, 3 garlic cloves, oregano, mint, cilantro, and any other seasonings to taste. 4. Combine well and form albondigas. (This will yield 36 albondigas) 5. Once they are formed, put them in the fridge. 6. Once the water is boiling, add in the tomatoes and let them cook until the skin has blistered (5-7 minutes depending on size) 7. Add the tomatoes, 4 garlic cloves, chipotle en adobo, white onion, and seasonings to taste to the blender. 8. Add salsa to the water and mix. 9. After 5 minutes (or once water is boiling), add in the albondigas one by one. Cook for 12 minutes. 10. Peel and chop the vegetables while you wait. 11. Add in the potatoes, chayote, corn, and carrots. Cook for 15 minutes or until they are fork tender. 12. Add the zucchini and the remainder of cilantro. Cook for 12 minutes. 13. Turn off the heat and add the cabbage. Leave the soup covered for 10 minutes. 14. Serve into a bowl with toppings of choice. #healthymexicanrecipe #caloriedeficit #weightlossdiary #comidafitness #comidasaludableyrica #comidamexicana #caloriedeficit

INGREDIENTS (4 SERVINGS): 1 LB 93/7 ground turkey (or beef) 4 tomatoes 1/2 white onion 5 garlic cloves 2 carrots 1 anaheim chile 2 jalapeños (spicy) 1 zucchini Salt Pepper Low sodium chicken bullion Tomato bouillon Avocado oil spray Low calorie tortillas Non fat Greek yogurt Salsa DIRECTIONS: 1. Chop all vegetables into bite size pieces. 2. Blend the tomatoes, 1/4 of an onion, 3 garlic cloves, and chicken bouillon to taste. 3. Grease a pan and brown the meat for 4-5 minutes. Season with salt, 2 minced garlic, and pepper. 4. Add the chopped onions, Anaheim pepper, and jalapeños. Cook for 3 minutes. 5. Add in the carrots. Mix well before adding the tomato sauce. 6. Bring the heat down to a simmer, add the zucchini, and cook for 10-15 minutes or until the vegetables are cooked through. 7. Divide into 4 equal servings (~1 cup of guisado) 8. Air Fryer Tostadas: add oil spray to low calorie tortillas and cook for 6-8 minutes at 390° F, flip the tortilla halfway. 9. One serving of tostadas: 4 air fryer tostadas, 40 grams non fat Greek yogurt, and 1 serving of picadillo. #healthymexicanfood #caloriedeficit #weightlossdiary #highproteinlowcarb #highproteinmeals #mealprepideas #comidafitness #comidamexicanasaludable

INGREDIENTS (4 SERVINGS): 1 LB 93/7 ground turkey (or beef) 4 tomatoes 1/2 white onion 5 garlic cloves 2 carrots 1 anaheim chile 2 jalapeños (spicy) 1 zucchini Salt Pepper Low sodium chicken bullion Tomato bouillon Avocado oil spray Low calorie tortillas Non fat Greek yogurt Salsa DIRECTIONS: 1. Chop all vegetables into bite size pieces. 2. Blend the tomatoes, 1/4 of an onion, 3 garlic cloves, and chicken bouillon to taste. 3. Grease a pan and brown the meat for 4-5 minutes. Season with salt, 2 minced garlic, and pepper. 4. Add the chopped onions, Anaheim pepper, and jalapeños. Cook for 3 minutes. 5. Add in the carrots. Mix well before adding the tomato sauce. 6. Bring the heat down to a simmer, add the zucchini, and cook for 10-15 minutes or until the vegetables are cooked through. 7. Divide into 4 equal servings (~1 cup of guisado) 8. Air Fryer Tostadas: add oil spray to low calorie tortillas and cook for 6-8 minutes at 390° F, flip the tortilla halfway. 9. One serving of tostadas: 4 air fryer tostadas, 40 grams non fat Greek yogurt, and 1 serving of picadillo. #healthymexicanfood #caloriedeficit #weightlossdiary #highproteinlowcarb #highproteinmeals #mealprepideas #comidafitness #comidamexicanasaludable

Ingredients: 1 lb ground chicken 1 lb tomatillos 1-3 jalapeños 1 poblano pepper 5 garlic cloves 1/2 white onion 1-2 cups spinach (optional) Chicken bouillon Salt Pepper 16 low calorie tortillas 1 cup fat free mozzarella cheese 2 cups frijoles de la olla 2 cups shredded lettuce 120 grams nonfat Greek yogurt Directions: 1. Finely chop 1/4 of an onion. 2. Lightly grease a pan and add the ground chicken. Season with salt, pepper, and 2 minced garlic cloves. Cook for 4 minutes and add the chopped onions. Cook for 3-4 minutes or until the chicken is fully cooked. Add the chicken mixture to a bowl. 3. Roast the tomatillos, poblano pepper, 1/4 of an onion, and 3 garlic cloves using your preferred method. (Air fry at 390°F for 10 minutes) 4. Remove the skin of the poblano and remove the seeds and stem. 5. In a blender, add all the roasted vegetables plus 1/2 cup of water, cilantro, spinach, and seasonings to taste. 6. Add the salsa to the pan where you cooked the chicken and let it simmer for 10 minutes on low heat. 7. Let the salsa simmer while you warm up the tortillas. Add them to a comal or microwave for 20 seconds. 8. Add 1/4 cup of salsa to each of your Tupperware containers. 9. Add 1 ounce of the chicken mixture to each tortilla. Roll them and add 4 enchiladas to each container. 10. Top each set of enchiladas with 1/2 cup of salsa and 1/4 cup of cheese. 11. Add 1/2 cup of lettuce, 30 grams of yogurt, and 1/2 cup of beans to each container. #healthymexicanrecipe #caloriedeficit #weightlossdiary #comidafitness #highproteinmeals #comidasaludableyrica #healthymexicanfood #highproteinlowcarb #comidamexicana #mealprepideas

Ingredients: 1 lb ground chicken 1 lb tomatillos 1-3 jalapeños 1 poblano pepper 5 garlic cloves 1/2 white onion 1-2 cups spinach (optional) Chicken bouillon Salt Pepper 16 low calorie tortillas 1 cup fat free mozzarella cheese 2 cups frijoles de la olla 2 cups shredded lettuce 120 grams nonfat Greek yogurt Directions: 1. Finely chop 1/4 of an onion. 2. Lightly grease a pan and add the ground chicken. Season with salt, pepper, and 2 minced garlic cloves. Cook for 4 minutes and add the chopped onions. Cook for 3-4 minutes or until the chicken is fully cooked. Add the chicken mixture to a bowl. 3. Roast the tomatillos, poblano pepper, 1/4 of an onion, and 3 garlic cloves using your preferred method. (Air fry at 390°F for 10 minutes) 4. Remove the skin of the poblano and remove the seeds and stem. 5. In a blender, add all the roasted vegetables plus 1/2 cup of water, cilantro, spinach, and seasonings to taste. 6. Add the salsa to the pan where you cooked the chicken and let it simmer for 10 minutes on low heat. 7. Let the salsa simmer while you warm up the tortillas. Add them to a comal or microwave for 20 seconds. 8. Add 1/4 cup of salsa to each of your Tupperware containers. 9. Add 1 ounce of the chicken mixture to each tortilla. Roll them and add 4 enchiladas to each container. 10. Top each set of enchiladas with 1/2 cup of salsa and 1/4 cup of cheese. 11. Add 1/2 cup of lettuce, 30 grams of yogurt, and 1/2 cup of beans to each container. #healthymexicanrecipe #caloriedeficit #weightlossdiary #comidafitness #highproteinmeals #comidasaludableyrica #healthymexicanfood #highproteinlowcarb #comidamexicana #mealprepideas

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