Healthy Tacos

Taco Tuesday without ever having to leave your house. My spin on healthy tacos! Siete almond flour tortillas you can find at Whole Foods & Sprouts. Siete taco seasoning I have only found at Whole Foods but trust me both are game changers!

INGREDIENTS

• Siete almond flour tortillas

• ground turkey

• chopped jalapenos

• sliced pineapple

• onions

• Siete spicy taco seasoning

• RightRice cilantro lime

• half an avocado

INSTRUCTIONS

1. In a pan, cook yellow onion until softened., next add the ground turkey. Once turkey has cooked through add the siete spicy taco seasoning and 1 to 2 tbsp of water. Once seasoning and water have been cooked through add the pineapple & jalapeno.

2. In a separate pan, lightly spray the pan with avocado oil and place siete almond flour tortilla on the pan. Hold tortilla for 20-25 seconds then flip. You want the tortillas to start to get a little crispy & warm. You don’t want the tortillas to sit too long on the stove or else it will get too crunchy.

3. The below photo shows RightRice cilantro lime vegetable rice, you can use their Spanish flavor which goes amazing with tacos. Slice half an avo & serve up your tacos!

Chicken Lettuce Wraps

INGREDIENTS

• 1lb ground chicken (you can use ground turkey as well)

• Spanish flavor rightrice

• cabbage or romaine for the wrap

• 1/4 cup yellow onion

• 1/2 red bell pepper

• 1/4 cup of shredded carrots

• 1./4 cup chopped cashews

• 1 garlic clove

• ginger

• 1 tbsp coconut aminos

• 1 tbsp toasted sesame oil

• 1 /2 tsp rice vinegar

INSTRUCTIONS

1. Cook chicken in a sauce pan.

2. Once chicken is cooked add in carrots, red bell pepper, onions, chopped cashews & RightRice.

3. Add coconut aminos, toasted sesame oil, garlic, ginger and rice vinegar for sauce and let everything sit for 3 minutes. Add mixture into lettuce cups!

Kale Mushroom Soup

Ingredients

• 2 cups Bonafide Provisions chicken bone broth

• Coconut Aminos

• 1/2 cup of mushrooms

• 1/2 cup of onions

• 2 cups of chopped kale

• garlic

• red pepper flakes

• lemon

• lime

Directions

1. Place broth and minced ginger into stockpot and heat to medium.

2. While broth is heating, in a sauce pan add cold pressed olive oil and saute onions on medium heat until browning, add mushrooms and garlic and cook for a few more minutes.

3. Pour mushrooms, onions, and garlic into heated broth. Add in chopped kale, red pepper, lemon, and lime juice. reduce heat to medium-low and let sit for 20 minutes. You can also add coconut aminos, hot sauce, or any other seasonings.

Quinoa Tabbouleh

Ingredients

• 1 cup red quinoa
• 1/2 cup chopped red onion
• 1 tomato chopped
• 2 cloves of garlic
• 1 1/2 cup of minced parsley
• 1/2 cup of minced mint
• 1/4 extra virgin olive oil (I used avocado oil)
• 2 tablespoons lemon juice
• Salt and pepper

Directions

1. Add two cups of water in a sauce pan and bring to boil, then add quinoa. Cook until quinoa is fluffy and water is absorbed.
2. Once quinoa is cooked, add into a big mixing boil. 
3. Add chopped garlic, onions, mint, parsley, lemon juice, and salt & pepper into mixing bowl.
4. Mix salad together and serve!

Turkey Chili

Ingredients

• 1 pound of ground turkey
• 1 28 oz can of Muir Glen diced tomatoes 
• 2 cups of water
• 1 16 oz can of kidney beans 
• 1 6 oz can of tomato paste
• 1 Tbsp of Worchestire Sauce 
• 2 to 3 Tbsp chili powder
• fresh garlic
• chopped onions
• green bell pepper
• dash of Himalayan sea salt
• dash of cumin

Directions

1. Place bell pepper, onions, and garlic in a round Dutch oven pot and sauté, then add ground turkey. Cook on medium!
2. Add in the rest of ingredients and let boil.
3. Once chili starts to boil, let the chili simmer for an hour.

BBQ Salmon Brown Rice Bowl

Ingredients

• Wild salmon
• 1/2 cup of Brown Rice
• 1 cup of broccoli 
• 2 peppers

Directions

1. Prep salmon with fresh lemon juice & sesame oil and BBQ for 10 minutes each side
2. Season broccoli with nutritional yeast and Himalayan sea salt
3. Roast broccoli for 25 minutes 
4. Bring stovetop to boil and add 1/2 brown rice and let cook for 12 minutes. 
5. Add everything into a bowl!

Salmon Zoodles

Ingredients

• Zoodles
• Salmon
• Garlic
• Trader Joes Everything Bagel Spice
• Tomatoes
• Bell Peppers
• Lemon
• Almonds
• Red Wine Vinegar
• Chosen Foods Avocado Oil

Directions

1. Pre heat oven to 375
2. Place salmon on parchment paper
3. Add fresh lemon and everything bagel spice
4. Bake for 15 minutes

TOMATO SAUCE

1. Place oven to broil
2. Place two tomatoes and two red bell peppers on parchment place
3. Broil for 15 minutes
4. Once done, throw into blender with almonds, garlic, red wine vinegar, and avocado oil.
5. Blend and pour over zoodles!

Fresh Ahi Bowl

Homemade ahi bowls are my jam! This recipe is loaded with brown rice, avocado, fresh ahi, and spinach.  There is nothing like freshly caught seafood. Poke bowls have been taking over California so why not join in the hype? I make these at least once a week. It might look intimidating but they are super easy and quick to put together. Always be careful when buying your fish.  To play it safe, I always buy my fresh fish from local markets, that typically catch the fish that morning. If you are going to buy fish from a market be sure to ask the person at fish counter if the tuna for purchase is sushi grade or safe to eat raw. If you aren’t into raw fish you can sear in a saucepan either option will be equally as delicious. 

Ingredients

•  Fresh Ahi 
• Half an avocado
• 1/2 cup of brown rice
• 2 cups of Organic Girl spinach
• 2 Tbsp Simply Organics sesame seeds

Directions

1. Boil water on stove
2. Once water is boiled add in brown rice
3. Slice fresh ahi in thin slices while brown rice is cooking
4. Once brown rice is done place in a small bowl and add in two cups of spinach
5. Add sliced ahi and half the avocado
6. Sprinkle sesame seeds over the ahi
7. Enjoy!