I don’t always make taco salad for dinner, but when I do, I really do! 😍
Do you like taco salad? I love it… we have it more in the summer, but we were in the mood, so why not?
I haven’t had too many cravings with this pregnancy, so when I do get them, I indulge, because the rest of my stuff is so balanced, it won’t hurt me.
It was delish!
I love zoodles! This recipe gets about 4 servings – we got two dinners and two lunches out of it. It seems like a lot of zoodles, but they do cook down! I use my Vegetti for this, but a spiralizer will work!
It tastes even better the next day!
- 5 small Zucchini
- Olive Oil
- Shallot or onion
- Salt and Pepper
- 4-5 Garlic cloves
- Cubed chicken, cooked (seasoned to your preference)
- Sun dried tomatoes
- Kalamata olives, halved
- dried Oregano
- Feta cheese crumbles
- Lemon juice, to taste
Heat the olive oil, add shallots and sauté until tender. Add the garlic to the pan and sauté until very fragrant.
Add zucchini noodles, turn the heat up to Medium and season zoodles with salt, pepper and Oregano. Sauté the zoodles until they just begin to soften, then add olives and sun dried tomatoes, and continue sauteing until zoodles are al dente.
Add feta cheese and desired amount of lemon juice, add the chicken and then toss to combine.
Enjoy! So good!
Black Bean and Sweet Potato Flautas
- 9 corn tortillas
- 1 cup of Black beans(drained and rinsed if using canned)
- 1 cup Mexi-corn (corn with diced red/green peppers)
- 1 medium sweet potato
- 1/4 cup of diced white, yellow, or red onion
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp dried or fresh cilantro
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper or red pepper flakes (optional)
- 4-6 ounces of grated cheese, plus extra to taste
- 1-2 heaping tablespoons of taco sauce, enchilada sauce, or salsa
- Salt and pepper to taste
- Olive Oil spray
- parsley or cilantro (can also add fresh veggies as garnish)
- Salsa, guacamole, and sour cream (optional)
Preheat your oven to 425°F. Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes – the paper towel helps keep your potato moist.
While you wait combine the corn, diced peppers, and diced onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa. If you prefer very tender veggies, feel free to sauté the vegetables first in a little butter or oil to tenderize. The cayenne and red pepper flakes will control the spice-factor; adjust those to taste. Once your sweet potato is cooked, fluff the inside with a fork and add the flesh [minus the skin] to the rest of your veggies and mix thoroughly.
Add salt, pepper, and any additional seasoning to taste.
Next, working in small batches of maybe 3-4 tortillas, wrap corn tortillas in a damp paper towel and microwave on high for 30 seconds. Follow it up with an additional 30 seconds, if needed. (The goal here is to steam the tortillas so they roll into perfect flautas without breaking or cracking)
Immediately spray or rub one side of each tortilla with oil and add “line” of veggie filling to the center of the “dry side” of each tortilla, about 1-inch thick. Top it off with a layer of cheese (and any garnish veggies you’d like!) and roll the tortilla. Enjoy!
Tons more awesome recipes in my group if you would like to join us! Request access!
It’s always a fantastic sign when this beauty comes out! To this day, this is one of my FAVORITE gifts!
Our dinner was perfection! Do you have a favorite recipe using a Dutch oven? I’d love to hear your ideas!
If you’d like to message them to me via my like page, you may do so here!
Tis the season for the soup, especially with all these awful viruses and flu’s going around!
Broccoli Turmeric Soup
• 1 tablespoon organic virgin coconut oil
• 1 small white onion-diced (½ cup)
• 1 stalk organic celery—diced
• 1½ teaspoons Himalayan pink salt
• 2 garlic cloves—minced
• 1 teaspoon turmeric powder
• 1 large head Broccoli—stems removed and cut into florets
• 1 bay leaf
• 5 cups organic vegetable stock
• ¼ teaspoon fresh ginger—grated
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon fresh ground black pepper
• 1 small avocado
• ½ fresh lemon
Simple. Tasty. Portable. WINNING!
- 2 bananas, mashed
- 4 whole eggs
- 1 cup of any berry of your choice!
Preheat oven to 375°F. Mash the bananas with a fork. Whisk in the eggs until combined well. Spray a mini muffin tin with coconut oil spray.
Add a few berries to each compartment and pour the banana egg mixture until each compartment is filled. Bake for approximately 12 minutes or until mixture appears set.
Enjoy! Yields 12 muffins.
Breakfast is served! Yum!
My husband discovered this one day and to say I have been hooked since is a pretty serious understatement. I suppose it should be noted that I am an absolute SUCKER for anything that pairs with a tortilla chip, and this certainly fits that bill!
We have since taken to making our own, and I pretty much cannot get enough of this stuff – plus it’s clean ingredients (natural sugars for the win!)
I like it with tortilla’s, but it actually works well on top of grilled chicken, too!
Note: I buy pre-peeled mangoes because it makes it easier, and I am all about making life easier!
Have you tried it? Do you love it? Let me know what you think!