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!

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.

Veggie Frittata

Ingredients

• 8 small Vital Farm Eggs
• Chosen Foods Avocado Oil
• 1/2 cup chopped onion
• 1 tomato chopped
• diced bell pepper
• 1 cup kale
• chopped basil
• 1 chopped zucchini 
• 2 cloves of garlic
• Himalayan sea salt
• Freshly ground black pepper

Directions

1. Preheat oven to 400
2. My little secret, I threw the chopped onions in oven for about 15 minutes for a little extra crunch and flavor.
3. Heat avocado oil in cast iron skillet over medium high, add tomatoes, bell peppers, onions and sauté until softened, then add basil, zucchini, and kale, cook until wilted, remove from heat.
4. Whisk the eggs, sea salt, and pepper. Pour into the skillet over the vegetables.  
5. Bake until the eggs are almost set, around 8 minutes, then turn the oven on to broil on high and and broil until the top is light brown and crisp.
6. Let cool for 5-7 minutes before eating!

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.