Everyone knows I only eat meat about once a week. I like meat, for me it’s just too expensive to buy a lot of. Most of the time, my once a week meat is eaten out, or delivered. Last week I got sushi and it was SO GOOD. This week, I had a chicken breast left over from the last time I made chicken, and decided to cook it with some veggies. It ended up being tacos because I just had my giant tortilla shells from the vegan burritos I made last week.
Protein is important for a lot of things, weight loss, muscle growth, ect. I hadn’t lost any weight in the past week and I think it was a mixture of not eating enough, and not getting enough protein. I ordered a thing of plant based protein that should be here today, but in the meantime I decided to eat the chicken. Human health is a tricky thing, it shouldn’t be, but it is. We need a good balance of a lot of things, or our bodies won’t work correctly. You can live very well on a plant based diet, but you just have to make sure that you’re getting everything that your body needs.
While I’m not a huge fan of using supplements in place of getting nutrients naturally, sometimes it’s ok. That’s why I’m going to try adding the plant based protein powder. If it doesn’t work, or if I have weird side effects, I’ll stop. When Rocky and I were together, he gave me some vitamin D tablets to help with the winter blues, but they didn’t help, so I stopped. I really do believe that the best way to get everything you need is from the food you eat. That’s why I like to eat all the veggies I do. I had a Dr once say that your body only uses what you need, then you pee the rest out. It makes sense, our bodies do know what they’re doing.
Now, back to the food. Once again this is a very simple recipe, and if you want to cut the carbs you can just eat it without the tortilla. The important part about cooking chicken is to make sure that you don’t overcook it so it gets dry. That means lower heat and patience.
Here’s what to get from the store:
Giant Chicken and Veggie Taco
1 chicken breast, cubed
4 cloves garlic, diced
1/2 zucchini, diced
5 spears asparagus, diced
1/4 cup chick peans
1/4 cup black beans
Salt, pepper, paprika
- In a saute pan, saute the chicken until almost cooked.
- Add the garlic, veggies, with seasonings until the asparagus is bright green.
- Add the beans and the lemon juice, just a splash.
- Serve in a tortilla with the spinach and cheeses, top with sriracha if you like.
Super simple. I honestly don’t even like writing recipes for something so simple, but I do understand that some people need more instruction with cooking because they’re new at that, and I’m totally fine with that.Read Full Post | Make a Comment ( None so far )
So, right after I got my wisdom teeth out the first thing I thought was “I want taco bell”. Few things wrong with that thought: I couldn’t eat anything (my face was still numb) and I only want Taco Bell when I’m not sober (wasn’t drugged up). But, ever since then I’ve been wanting tacos.
I know I’ve made a lot of different tacos, because who doesn’t like tacos? I wanted something easy today because I finished an 8 hr shift with little food and I needed to eat quickly. When I walked into the store I knew I wanted something with tofu. I then discovered that it’s officially strawberry season and the berries are on sale. I normally do tomato salsa, but why not a fruit salsa? Throw in a jalapeno and some red onion and you have a tasty taco topping.
This recipe is very easy and pretty good for you. It is on the spicy end, but with a creamy cheese to cool it down, it’s not that bad.
Here’s what to get from the store:
Extra Firm Tofu
Sweet and Spicy Fruit Salsa
3 strawberries, diced
1/2 mango, cubed
4 raspberries, diced
1 tbsp diced red onion
1 jalapeno, deseeded and diced
Juice of 1 lime
Salt and Pepper
- Mix everything together in a bowl and set aside.
Chiplote Lime Tofu Tacos
1/2 block tofu, cubed
1 chiplote plus some of the sauce from the can
Juice of 1/2 lime
Salt and Pepper
- Dice the chiplote and mix the sauce with the lime juice with the tofu. Saute the tofu until browned.
- To build the tacos: Warm the tortilla shells. Place the goat cheese on the middle, then spinach, then tofu, then top with the fruit salsa.
My past few days I’ve had off I’ve given to other people (or dental work) and it’s been exhausting. I love my busy life but sometimes I just need some time to myself. That won’t be this week, but hopefully next week I’ll be able to take some time and just do me. Don’t ever forget to take time for yourself.
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I love tacos, who doesn’t? They’re a fantastic little pocket of a deliciousness that you can customize any way you’d like. I’ve been craving a good fish taco for a while, but I wanted to lighten it up because breaded foods are a bit much for me now. It’s weird what happens to your body when you start eating better, once of those things I noticed a long time ago was that fried food would make me feel sick. I can do fries every once in a while, but not even that as much as I used to.
Salmon is one of my more favorite fresh fish to work with; it has a mild flavor and grilles very easily. It also doesn’t need to be cooked all the way through like a lot of fish. Even though it seems like a hard fish to work with, if you get it from the store already broken down (that’s the norm around here considering we don’t have an ocean near by) it’s ready to season and cook right away. Town and Country sells salmon filets already cut up and that’s what I got this time. I ended up getting enough for 3 meals worth of tacos, but I’m leaving the unused filets in the marinade until I use it.
The marinade I made is one of the few times I actually used bottled sauces for. I did that because I wanted more flavor than just salt and pepper, but I didn’t have time to actually build a good home made marinade. But, that doesn’t mean I didn’t doctor it up, because I did.
Here’s what you need to get from the store:
Mexican cheese blend
Honey Ginger Marinade
Grilled Salmon Tacos
1 salmon filet
1 part Honey Ginger Marinade
1 part Teraki Marinade
3 cloves garlic
Spoonful of peanut butter
Juice and zest of 2 lime
1 jalapeno, chopped and de-seeded
1/4 cup chickpeas, drained
1.5 Roma Tomatoes, diced
1/4 red onion, chopped
1/4 cup Greek Yogurt
Salt and pepper
- Make your marinade: mix the marinades with the 3 cloves of smashed and chopped garlic, the peanut butter, some siracha and the lime zest and juice of one of the limes. Put the salmon in the marinade and make sure to cover both sides, let it soak for at least 45 minutes to an hour.
- While the filet is marinating, make the chickpea pico de gallo. Mix the Tomato, jalapeno, onion, chickpea and remaining zest and juice of the lime with some salt and pepper.
- Make the siracha Greek yogurt (we’ve done this before!) Mix yogurt with siracha, salt and pepper.
- Once the salmon has finished marinating, it is time to cook. If you have a grill pan, pre heat that, if not a regular skillet will be fine. Make sure to brown on all sides on medium heat. Once all sides are brown, feel free to flake it in the pan to finish cooking.
- Time to build your tacos: Heat up 2 tortillas per taco in a skillet with no oil or butter. Stack the tortillas on top of each other, than put the siracha yogurt, fish, cheese, pieces of kale and the pico de gallo.
This recipe will give you about 3 tacos, depending on how big you make them. This is a perfect recipe for someone who is slightly afraid of fish because the fishy flavor is not present. It is also a great dish to make if you want something fast, healthy and still delicious.
To be quite honest, 3 tacos filled me up very easily and I’m going to be full of energy for a while. Fish is considered brain food because of the fatty acids it has, and I would have to agree. While I’m not really a vegetarian, I try to eat like one most of the time because of cost. Not eating meat and only eating fresh veggies is very cost effective. That being said, I do get meat every once in a while, it just has to be the right meat. Lean meats and fish have been proven to be better than red meats for you. (That doesn’t mean I won’t have a bacon cheeseburger, because I will). It’s just the balance (I feel like a broken record considering how many times I’ve said that!)
Try these tacos out, make a margarita with them, you won’t be disappointment!Read Full Post | Make a Comment ( 1 so far )
I went to Ball State this weekend to visit friends. Most of the weekend I hung out with friends and had some beers. Monday, when Martha got back from her trip, we hung out and made dinner and dessert. Martha and I never really baked much before, but we both love baking so much. We made Taco Salad and Chocolate cake with a caramel ribbon and chocoalte frosting.
1 lb ground beef
1 pkg Ortega Taco Seasoning (or your favorite)
1 head lettuice
Salsa con Queso
Cook the beef until browned, drain the meat. Add the seasoning packedge and cook according to directions.
Shredd the lettuice and put in bowls.
Top with meat, cheese, salsa, and chips.
To the cake add: one bag of caramel pieces melted with 2 tbsp of water. Cook the cake for 10 minutes before adding the caramel on top. Frost the cake right after it comes out so the frosting melts into the cake.Read Full Post | Make a Comment ( None so far )