Meal Prep Taco Salad Lunch Bowls

Check out this Meal Prep Taco Salad Lunch Bowls recipe from



Meal Prep Taco Salad Lunch Bowls


Prep time: 15 mins
Cook time: 10 mins
Total time:25 mins

Meal Prep Taco Salad Lunch Bowls that you can make ahead! These easy taco salads are filled with taco beef, lettuce, cheese, black beans, corn, and salsa!

Serves: 4 salads



  • 1 pound lean ground beef or ground turkey
  • salt & pepper
  • 2 tablespoons homemade taco seasoning
  • ½ cup water
  • 6 cups chopped romaine lettuce
  • 15 ounce can black beans, rinsed and drained
  • 15 ounce can corn, drained
  • 1 cup cherry tomatoes
  • 1 cup grated cheddar and/or jack cheese
  • 1 cup salsa




Heat a large skillet over medium heat. Add ground beef and sprinkle with salt and pepper. Cook, breaking up the meat until beef is browned, about 5 minutes. Add the taco seasoning and water and reduce heat to a low simmer. Cook, stirring occasionally until liquid is mostly gone and meat is cooked through about 5 minutes. Set aside to cool.


Assemble the salads: Divide lettuce between 4 storage containers, pushing it to the right side of the container. Holding the container so that it tilts to the right, place the beans and corn next to the lettuce. Once the meat is completely cooled, carefully spoon it into the left side of each container. Add tomatoes on top of the beans and corn, and sprinkle the cheese on the top of the lunch bowls. Add ¼ cup salsa on top of the taco meat. Seal each container with a lid and store in the refrigerator for up to 3 days.


When ready to eat, shake or stir to combine and enjoy!

Parmesan Zucchini Tots


Check out this Parmesan Zucchini Tots recipe from





  • 1 1/2 cups shredded and lightly patted dry zucchini (about 1 1/2 medium zucchini)
  • 1 cup Italian seasoned panko bread crumbs (please use panko for best results; if using regular bread crumbs, you will need to adjust and use less; if you use non-seasoned panko breadcrumbs, make sure to add Italian seasoning to your mix)
  • 1/2 cup shredded parmesan cheese
  • 1 large egg




Shred zucchini with a vegetable grater. When done, pat zucchini dry with a few sheets of paper towels. While you don’t need to completely dry the zucchini, you do want to absorb some of the moisture. I used about 4 sheets of paper towels. You want to keep drying the zucchini until the stage where when you pat the shredded zucchini with a paper towel, the paper towel is moist but no longer soaking with water.

Preheat oven to 400 F. Measure out 1 1/2 cups of patted dry zucchini and add to a large mixing bowl. Add egg, cheese, and breadcrumbs. Stir until everything is thoroughly combined.

Take 1 tablespoon of zucchini batter and squeeze between the palm of the hand, compressing it. Some water should also release out. Using both hands now, shape to resemble a cylinder tater tot shape. Place onto a baking sheet lined with silicone baking mat or parchment paper. Repeat with remaining zucchini.

Bake for about 20 minutes until bottoms are golden brown and crispy. Flip over and bake for another 5 minutes. Serve warm with dipping sauce of your choice.

Quinoa Spinach Avocado Salad

avocado salad

Check out this Quinoa Spinach Avocado Salad from





  • 1 cup dry quinoa
  • 2 medium avocados
  • 3 oz. baby spinach, more as desired
  • 8 oz. cherry tomatoes
  • 3 green onions (or finely diced red onion)
  • 1-2 cloves garlic (I use 2)
  • 2 Tbsp. red wine vinegar
  • 1/8 tsp. salt




Cook the quinoa according to package directions.*
Meanwhile, roughly chop the spinach. Place in a large bowl.
Mince garlic, and add to spinach.
Slice the green onions, halve the cherry tomatoes, and dice the avocado.
When quinoa is done cooking, add it to the large bowl with spinach and toss. (The heat from the quinoa will lightly wilt the spinach and mellow the garlic.)
Add the green onions, tomatoes, red wine vinegar, and salt. Stir to combine.
Add the avocado and lightly toss.
Serve immediately or refrigerate to let flavors blend more.


*To cook quinoa, I use a ratio of about 1 cup quinoa to 1 1/2 cups water for fluffier quinoa.

Sweet Potato, Black Bean & Avocado Breakfast Burritos

Breakfast Burritos

Check out these healthy breakfast burritos stuffed with sweet potatoes, black beans, egg whites, and avocado from




6 low carb whole wheat tortillas
3 medium sweet potatoes
1- 15 oz can black beans, rinsed and drained
1/4 teaspoon cumin
1/4 teaspoon chili powder
few dashes of red pepper flakes, if desired
8 large egg whites
1 avocado, diced
1/2 cup reduced-fat shredded Mexican or Colby jack cheese
1/3 cup red enchilada sauce


Cook sweet potatoes: Pierce sweet potatoes with a fork a few times. Place in microwave and microwave on high for 4-6 minutes or until cooked through. This may take up to 10 minutes depending on how thick your sweet potatoes are. Alternatively, you can roast them in the oven at 400 degrees for 45 minutes.


Once sweet potatoes are cooked, remove the skins and place potatoes in a medium bowl. Mash with a fork; set aside.
In a separate large bowl, add black beans, cumin, chili powder and red pepper flakes if desired. Stir to combine then set aside.
In a separate medium bowl, beat egg whites together. Spray a skillet with nonstick cooking spray and place over medium-low heat. Add in egg whites and cook. Fold every few minutes to get fluffy eggs. Once cooked, remove from heat.
To assemble burritos, make sure you have warm tortillas; it makes them easier to roll. You can warm them up for 10-20 seconds in the microwave before assembling. Layout warm tortillas and evenly distribute and spread mashed sweet potato on each. Evenly distribute egg whites, diced avocado, black beans, and shredded cheese on each tortilla.


Next drizzle about a tablespoon of enchilada sauce in each. Season with salt and pepper, if desired. Tuck ends in, then roll up burritos. To warm up: Place on baking sheet in an oven at 300 degrees for 5-10 minutes or simply microwave them for a minute or two. Serve with sour cream, greek yogurt, salsa, or hot sauce. Makes 6 burritos.


Nutritional information is based on using low-carb tortillas that were 80 calories each. Feel free to use regular whole wheat tortillas.
These burritos are freezer-friendly. Simply wrap in plastic wrap, then in foil and place in freezer. To reheat, remove foil and plastic wrap and microwave until warmed, about 2-3 minutes.

2-Ingredient Sweet Potato Pancakes

sweet potato pancakes

Check out this sweet potato pancakes recipe, from, that requires just two simple ingredients, making them a quick & easy paleo and gluten-free breakfast.


2-Ingredient Sweet Potato Pancakes


Author: Sinful Nutrition
Recipe type: Breakfast
Serves: 3-4 pancakes


  • 1 small sweet potato
  • 2 eggs
  • 1 tsp vanilla extract*
  • ½ tsp cinnamon*
  • *optional


  1. Rinse and pierce the sweet potato with a fork.
  2. Microwave on high for 3 minutes, or until tender.
  3. Let cool, and peel off the skin.
  4. Add flesh of sweet potato to a blender.
  5. Add eggs, and optional ingredients if using, and blend until smooth.
  6. Heat a large skillet over medium-low heat.
  7. Coat with non-stick spray.
  8. Pour batter into 2-inch diameter circles in skillet.
  9. Let cook 2-3 minutes, or until brown, flip, and cook an additional 1-2 minutes.
  10. Top with butter, maple syrup, and cinnamon if desired.


Half-Marathon Training Program

half marathon

California Fitness Academy is proud to offer a Half-Marathon Training Program that will lead up to the “End Of The Trail” half marathon.




A 12-Week program that starts December 4th and ends February 24th.




  • Weekly running workouts with CFA Coach Victor.
  • A formal 12-week training plan.
  • Facebook group support and advice.




Members: $99

Non-members: $187 for running program | $297 with strength class




Call California Fitness Academy at 559.334.8990 or stop by the gym today to sign up.


For more information about California Fitness Academy click here and remember to follow us on Facebook here.


With the hot weather among us, focus on hydration!


With the hot weather among us, it is highly critical to focus on hydration.


Sweating is your body’s natural cooling function. Of course, sweat rates increase in the hot weather. Due to this increase in sweat, it’s imperative to stay hydrated each day to keep your body functioning at a high level.


Sedentary individuals (less than 2 workouts a week/sit down job) need 50-60 ounces of water daily. Active individuals (2-4 workouts a week/active lifestyle) need to consume at least 60-80 ounces of water each day. The more you workout, the more you sweat and the more intense the training becomes, the more you need to focus on hydration. Very active athletes (triathletes, runners, team sport athletes) also need to add electrolytes into their hydration strategies. Sodium concentration is key to performance.


Many athletes suffer from hyponatremia: when the sodium in your body is flushed out and concentration is low. The symptoms can be exactly the same as dehydration (cramping, nausea, fatigue, etc) and the first thing many athletes do is drink more water, which can exacerbate the issue. Electrolytes can be consumed in the form of sports drinks (many choices to choose from) or low-calorie tablets like NUUN. If you know you have a workout approaching, make sure to come into the training session hydrated and ready to go.


If you have any specific questions, please let us know.

New Year Transformation challenge winner

We want to send out a big CONGRATS to Willy Espinoza for winning our 2016 New Year Transformation Challenge.  In 8 short weeks, Willy, lost 16 pounds, 8 inches and gained massive strength and fitness!  He said his main strategy he implemented was, “I drank lots of water everyday.”  It’s the simple things that get you results.  We are very proud of Willy and his hard work.





Talk is cheap and we want you to come see our program firsthand.

If you ever wanted to test drive our program click here for a 30 day Trial Membership

California Fitness Academy New Years Transformation Challenge


What sets our coaching team apart from others is that we understand the struggles and commitment it takes to reach fitness goals. Together we have lost over 200 pounds and made the commitment to living a healthier lifestyle.


So in 2016, join the California Fitness Academy team for our 8 Week “New Years Transformation Challenge” that starts Tuesday, February  2nd. The challenge includes:

  • Kick off meeting with tools to set and reach your fitness goals
  • 8 weeks of unlimited group personal training session
  • Body measurements
  • Nutrition seminar
  • Challenge only workouts
  • At home workout template
  • Online coaching
  • Motivation via private Facebook group


The challenge will be limited to 30 people, so sign up today! For more information and to sign up, call (559)334-8990 and ask for Nikki or Kelsey to reserve your spot.



California Fitness Academy is now offering 8-week sports performance programs


California Fitness Academy is now offering 8-week sports performance programs for 13 to 18-year-olds that includes:

  • Functional strength to reduce injury in sport
  • Power development
  • Speed & technique enhancement
  • Coordination & movement
  • Sports nutrition guidance
  • Motivation & accountability


Program Schedule: Classes will be 3 times a week. (Monday /Wednesday at 6:30pm and Saturday at 9:45am)

  • Winter Sports Performance Program I: November 16th – January 9th
  • Winter Sports Performance Program II: January 19th – March 12th
  • Spring Sports Performance Program: March 21st – May 14th
  • Summer Sports Performance Program I (6 Weeks): May 23rd – July 2nd
  • Summer Sports Performance Program II (6 Weeks): July 11th – August 20th


Looking to try before you commit? Come to one of our “Free Athlete Workouts”:

  • Saturday, October 24th 9:45am
  • Thursday, October 29th 6:00pm
  • Saturday, October 31st, 9:45am
  • Saturday, November 7th 9:45am
  • Saturday, November 14th 9:45am


Program information and Pricing:

  • Sign up during any of our “Free Athlete Workouts” and receive $25 off
  • Multiple athletes from the same family receive 10% discount
  • $407 per 8-week program


Contact Jody Williamson, our Athlete Program Director for more information at 559.334.8990