Brown Rice Tortilla Nachos

When it rains, it absolutely POURS!  Things have been so incredibly hectic for me the past month or so.  Not only hectic, but downright stressful actually.  Thinking about the past month almost makes me want to just break down and cry now, it’s been so tough!  Perhaps one of the roughest periods I have had in a very very long time.  Dealing with my knee injury, kids after school schedules, my husbands work schedule, rearranging our house and a few rooms, selling our investment property, selling our timeshare property, a HUGE Spring cleaning & purge, my birthday, and all of the other day to day things that just keep adding up have definitely taken it’s tole on me.  I think my body (and mind) needed to take a serious break from a few things so while I complain about my knee injury, I’m beginning to think that it came at the perfect time.  After being forced to not hit the gym as hard for 2 weeks, I’m finally feeling like some things are falling into place and my scatterbrain is once again refocused (or at least on it’s way).  Crossing my fingers that the worse is over now so I can get back to cooking, baking, photographing, and sharing!

Despite the craziness that has been my life, one thing that has been completely on point has been my nutrition… still hitting my macros (and micros) daily.  I figured since my knee injury was preventing me from lifting and doing cardio, my diet should at least be given 100% attention right?  Thank God for flexible dieting and being able to truly enjoy everything I’m eating every day.  If I had to diet like most other people “diet”, I think I may have shot someone over the past month.  Stress AND not being able to enjoy the  foods I love/want?  That’s a recipe for disaster if you ask me.  Luckily, I know better.  I swear most of the time, it really doesn’t even feel like I am “dieting” because I’m basically eating anything and everything I want to even while continuing my cut.  As long as I make sure I’m hitting my daily requirements, I always make sure to throw in my more than fair share of “fun foods”.  Perfect example are these nachos I’m sharing with you today!  This past weekend, I was finally able to get back into the kitchen to prepare some things AND get them photographed to share!  This is a good one for anyone whether you are a strict “clean eater” or flexible dieter.  Who can say no to nachos right?  Especially when they look like this….

This dish is one that I have quite regularly, at least 2-3 times a week.  I would have them every day if I could but I also need to make room for my frozen yogurt and waffles right?  They are so easy to whip up, especially if you have some things prepped at the beginning of the week like grilled chicken, some cut veggies, and herbs.  Easily top these with whatever you like and have on hand.  These would definitely be considered a much “cleaner” version of nachos and easy to adjust the toppings to fit your macros by adding more chicken, beans, less avocado, more veggies, etc.  Easy, simple, delicious and perfect!  Not convinced you want to give them a try?  Take a quick look at these nutritional facts I grabbed online for a regular sized serving of nachos at Chili’s….

Granted, the toppings might are different, but there is NO way I could stay on track with those macros!  Even using half the portion size, I couldn’t make them fit.  And in all honesty, I probably wouldn’t want to make them fit.  I know I would have a serious stomach ache and some bloating if I finished one of these off there.

No thanks….

This is my version (as shown) and even if you added in a 1/2 cup of non fat refried beans… it would be no where near as greasy and these won’t leaving you feeling remotely guilty or like crap:

It’s a no brainer…. give them a try!

Brown Rice Tortilla Nachos

Print recipe

Ingredients

• 1 brown rice tortilla ((I use Food For Life or Trader Joe's brands))
• 2oz grilled chicken ((use beans, ground turkey, etc.))
• 1/4 cup sweet corn
• 1/4 Medium ripe avocado
• 1/4 cup shredded mozzarella cheese ((I used almond cheese))
• 2 tablespoons fresh tomatoes or salsa
• 2 tablespoons fresh cilantro
• 1 heaped tablespoon 0% Greek yogurt or sour cream (** OPTIONAL **)

Directions

Step 1
	Cut brown rice tortilla into 2"-3" triangles and place on cookie sheet.
Step 2
	Broil for 2-3 minutes, open oven, turn chips over and cook an additional 1-2 minutes. Do NOT walk away during this time. When broiling, these will go from crisp to burnt in a few seconds. Cook until golden brown.
Step 3
	Top with chopped chicken and whatever toppings you choose.