Taco-less Taco

Mexican food is my favorite type of food by far! I do my best to spice it up and make it extra delicious! ❤

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Ingredients

1/2 cup Basmati Rice

1 head of cilantro

1 tbsp olive oil

1/2 lemon

1/2 cup lettuce

1 lb Elk Hamburger (or meat of choice)

1 package of Taco seasoning

1 15oz can black beans

Guacamole 

2 avocados

1/4 cup white onion

1/4 cup salsa

2 tbsp Honey

A pinch of Salt

A pinch of Pepper

Toppings

Salsa

Green Chile

Jalapeños

Cheese (optional)

Cook Time: 25-30 min

Serves: 2-3

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To begin, take out a small pot and fill with 1 cup of water and put in on high heat. Once the water begins to boil, add rice and olive oil. Turn down to medium heat and cover with a lid. Let boil for 10-15 min. Stir often. If the rice is still hard once the water has evaporated, continue to add gradual small amounts until it is fluffy and soft.

In a frying pan, add meat and turn on medium heat. Add a taco seasoning or season to your liking using garlic powder, paprika, cumin, turmeric, lemon and chili powder. Stir seasoning in well and mix until the meat is fully cooked through.

On the side prepare your chopped lettuce, guacamole (using the recipe above or buying store bought), strain black beans, and grate cheese. Once the rice if fully cooked, add in finely chopped cilantro and lemon juice. Build your “Taco” to your liking adding your choice of toppings and enjoy.

Mango Chicken Haystack

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Here is a clean eat for the family night dinner. It’s got great flavor; mixing sweet and spicy.

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Ingredients

1 cup Basmati Rice

3 tbsp Olive Oil

 1/2 lemon

1/2-1 lb Chicken breast

1/2 onion

2 cloves garlic

A pinch of Salt

A pinch of pepper

1 tsp Cumin

1/2 tsp Turmeric

1 tbsp Chili Powder

1 mango

1 Avocado

1/4 cup cilantro

1/2 cup lettuce

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Bring 2 cups of water to boil in a small pot. Add rice and bring down to medium/low heat, cover with lid.

In a frying pan, place olive oil, onion, garlic and simmer on low heat for 2-3 minutes or until onions are translucent. Add chopped chicken, salt, pepper, cumin, turmeric, 1/4 lemon and chili powder. Bring up to medium/high heat and stir frequently, adding more olive oil, if needed. Once the meat is cooked thoroughly, remove from heat.

When rice is ready, add a pinch of salt, a splash of olive oil, cilantro, and 1/4 lemon. Mix well.

Begin to make your haystack by placing rice, chicken, lettuce, avocado, mango, and garnish with cilantro.

Enjoy ❤

 

Gluten Free Gringa Fajitas

fajitas

Here’s a recipe out there for ya that I discovered on my Candida Diet! So good. I bit hard to take in meat since it’s been a while, but it sure made my gut feel good 🙂 I recently developed an allergy to gluten and corn as well so this recipes is nice for giving you an alternative to some of the ingredients that can trigger common allergies.

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Ingredients

1 lb Chicken

1 Yellow Bell Pepper

1 Red Bell Pepper

1/2 White Onion

1/2 Cup Quinoa

1/2 cup Spinach

1/2 tsp Cumin

1/2 tsp Paprika

1 tsp Chili Powder

Salt

Pepper

Coconut Oil

Toppings:

Cilantro

Avocado

Juice from a Lemon

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Start this dish off by taking a dollop of coconut oil and placing it in a frying pan. Cut up chicken into bite sized bits and place it in the pan on medium heat. Stir occasionally.

Take 1 cup of water and place in a small pot. Turn on high. Once water boils, add quinoa. Turn heat to low and cover with a lid.

Begin to cut up bell peppers and onion. Place in pan with chicken. Continuing to stir so that chicken doesn’t stick to pan. Be generous with your coconut oil. If it dish needs more, by all means, add more. You don’t want it to be soupy with oil, but well lubricated 😉 Add in cumin, paprika, chili powder; salt and pepper to taste. Stir pan, evenly coating chicken and veggies.

Once quinoa and fajita fillings are fully cooked. Prepare your plate by adding quinoa, spinach, fajitas fillings. Top with cilantro, lemon juice, and avocado. ❤

A Lotta Enchiladas: Nutritious & Delicious Recipe

enchiladas

Giving up meat was a super hard thing for me, but I did it for health reasons. However, it’s recipes like this that make all the difference! It’s packed with veggies and nutrients, super filling, and hits just the right spot! It’s terrific for a family dinner because it makes a bunch! butternut squash

enchiladas 1

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Ingredients

Coconut oil

1 Butternut Squash

1 Medium Sweet Potato

1 15oz can of Black Beans

1 Onion

1 Zucchini

1 can of Hatch Green Chilis

1 Green Bell Pepper

1 can of Hatch Green Enchilada Sauce

1 can of Hatch Red Enchilada Sauce

2 tsp salt

2 tsp pepper

2-3 tbsp Chili Powder

2 tbsp Turmeric

1 tbsp Cumin

Blue Corn Tortillas

Toppings

Avocado

Salsa

Cilantro

Lime

Pepper Jack Cheese

Sour Cream

Cook Time: 45 min – 1 hour

Serving: 10-12 enchiladas

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Turn on your oven to 400 degrees fahrenheit. While that oven is warming, peel, take out the seeds, and dice your butternut squash. Take out a baking pan and grease it with Coconut oil, put the squash in, spinkle salt and pepper on top, and place in the oven for 10 minutes. When the timer goes off, flip the squash in the tray and turn the tray around so that the side that originally faced the front now faces the back. Cook for another 10 minutes.

While your Squash is Baking, take out a medium size pot and fill with water. Peel and dice sweet potato into bite-sized pieces and place in the water once boiling. Allow the potato to cook for 10-15 minutes in the water on medium/high heat or until they are soft.

Now, take out a frying pan. Place enough coconut oil in the pan to cover it evenly, add chopped onion, zucchini, bell pepper, black beans, and hatch green chilis into the pan. Add Seasoning: cumin, turmeric, chili powder, salt, and pepper. Allow for them to steam cook on medium heat with a lid on top for 5 minutes, continuously check and stir the pan.

Once the veggies have softened, take out another frying pan and add half of both cans of enchilada sauce to the pan, add the other half to a separate frying pan to heat and soak your tortillas. Check on both your butternut Squash and Sweet Potato. By now they should be about done. Strain Sweet Potato and add to the pan with veggies in it. Take Squash out of the oven and do the same. Next, take two corn tortillas at a time and place them in the pan that is solely enchilada sauce. Turn on medium heat, and continue to flip the tortillas until they are warm/hot. Place the heated tortillas on a plate, add in veggies and toppings of your choice. I’ll be real with you for a moment: the sour cream and cheese are the best parts so take that extra scoop if you need. Enjoy! ❤

As always, leave any questions or comments bellow to let me know how you liked it!

Honey Lime Shrimp Tacos: A Vacation for the Taste Buds

Shrimp Tacos

For those shrimp-haters, partial-to-shrimp, or straight-up shrimp lovers out there, here is the meal for you!

I, myself, am not a lover of shrimp…until this meal. Super quick, super easy. The meal breaks down to about $3.60-$5.50 per taco (keep in mind the shrimp is the most expensive part for us who live inland) and you can make around 4-6 tacos. They were SUPER delicious, took less than 20 minutes to make, and were surprisingly filling!

So here’s the break down:

Ingredients

Honey Lime Sauce:

1-2 limes

Pinch of Salt

Pinch of Pepper

2-3 tsp Honey Dijon Mustard

Tacos:

1 lb Shrimp

1/2 Red bell Pepper

1/4-1/2 White Onion

Pinch of Salt

Pinch of Pepper

Taco Accessories: 

Corn (or Flour*) Tortillas

1/8-1/4 cup Cilantro

1/8-1/4 cup Purple Cabbage

1 Avocado

Wanna make it? Here’s how:

Start a pot of water for your shrimp and wait for it to boil. While waiting, take a frying pan and use your choice of oil (I used Olive, other options include: Vegetable, Coconut, etc.) Cut up your Bell pepper and Onion (long-ways) and begin to sauté them in the pan. Once warm add a pinch of salt and pepper. By now, your water should be or is about to boil. Add shrimp. Keep an eye on them! As soon as they turn pink, turn off the stove and strain them. Allow your bell pepper and onion to continue sautéing until they have become a juicy, carmelized color. Once they are finished, remove from heat. I like to add the veggies to the pot containing the shrimp so they are covered in the juice. Cut up Cabbage, Cilantro, and avocado (if you haven’t already you clever chef you ;). Make the sauce by squeezing the limes into a small bowl, add mustard, salt, and pepper. Mix well. Use reminisce of oil in frying pan or add more, if needed. Add tortillas and heat on low. Be sure to flip them a few times, until they are soft and of desired heat. Once your tortillas are ready to rock, feel free to load that baby up!

And Voula! Boom! Tacos.

Enjoy ❤