Every Day is Taco Tuesday!

Breakfast

Lemon Blueberry Muffins

  • 1 2/3 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 egg
  • ½ cup mashed banana
  • ½ cup milk
  • ¼ cup melted coconut oil
  • 1 tsp vanilla extract
  • 2 T lemon juice
  • 1½ cups grated fresh zucchini
  • 1 T lemon zest
  • ¾ cup blueberries
  • 1/3 cups old-fashioned oats (uncooked), plus extra for sprinkling
  1. Heat oven to 350°F.  Grease a 12-cup muffin pan.  Set aside.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined.  Set aside.
  3. In a separate mixing bowl, whisk together wet ingredients.  Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined.  (Do not overmix.)  Stir in the zucchini, lemon zest, and oats until just combined.
  4. Portion the batter evenly between 12 baking cups.   Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.  Transfer pan to a cooling rack, then serve the muffins warm.  Or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.

FullSizeRender 41

PB & J Oatmeal

  • 1/3 cup milk of choice + 2/3 cup of water
  • ½ cup rolled oats
  • Pinch of salt
  • ¼ tsp vanilla extract
  • ¼ tsp cinnamon
  • 2 T yogurt, your choice
  • 1 tsp peanut butter of choice
  • 10 red or green seedless grapes, halved
  1. In a small saucepan, bring milk and water to a boil.
  2. Add oats, salt, vanilla, and cinnamon. Reduce heat to medium and stir.
  3. After about a minute, add in yogurt and peanut butter, stirring until no clumps remain.
  4. Add in grapes, saving some of the halves as toppings, if you’d like. Reduce heat to low.
  5. Stir until everything is combined.
  6. Transfer to a bowl and top with more grapes and enjoy!

FullSizeRender 42

Pizza Omelette

  • 3 eggs, scrambled
  • ¼ cup milk
  • ¼ cup pizza sauce, plus 1-2 T for topping
  • 8-10 slices pepperoni
  • ¼ cup diced veggies of choice (I used bell peppers)
  • ¼ cup Parmesan cheese, shredded (optional)
  1. Heat a skillet with olive oil over medium heat.
  2. In a small bowl, whisk together eggs and milk. Pour into heated skillet and cook 3-5 minutes or until eggs are slightly set.
  3. Carefully flip the omelette over to cook the entire other side. On one half, spread ¼ cup sauce, veggies, and pepperoni. If using cheese, sprinkle on as well.
  4. Fold half that has no toppings over and allow to cook 2-3 minutes longer.
  5. Transfer to plate, top with remaining pizza sauce, and enjoy!

 

 

Lunch

FullSizeRender 43

Spicy Pork & Zoodles

  • 1 boneless pork sirloin roast (3 lbs.), cut into 1-inch cubes
  • 4 carrots, sliced
  • 1 onion, thinly sliced
  • 4 T olive oil
  • 1 can (28 ounces) green enchilada sauce
  • 1/4 cup cold water
  • 2 jalapeno peppers, seeded and chopped
  • 1 T cilantro
  • 3 zucchini, spiralized into noodles
  1. In a large skillet, sauté the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker.
  2. Add the enchilada sauce, water, jalapenos and cilantro.
  3. Cover and cook on low for 6 hours or until meat is tender.
  4. Serve with zoodles and enjoy!

Summer Chicken Detox Salad

Salad

  • ¾ cup cooked chicken
  • 2 cups of kale leaves, massaged
  • ½ cup strawberries, quartered
  • ½ cup fresh blueberries
  • ½ cup broccoli florets
  • 1 granny smith apple, sliced
  • ¼ cup sliced almonds

Citrus Basil Vinaigrette

  • ¼ cup lemon juice
  • ¼ cup orange juice
  • 2 T honey
  • 2 T Dijon mustard
  • ¼ tsp basil
  • ¼ cup olive oil
  1. Salt & pepper, to taste
  2. In a small bowl, whisk together lemon juice, orange juice, mustard, basil, pepper, and oil. Set aside. Note: this will make more than needed for recipe.
  3. To a large bowl add kale and ¼ cup dressing. Massage kale with dressing until kale begins to soften.
  4. Add strawberries, blueberries, broccoli, apples, green onions, and almonds.
  5. Transfer salad to plate, top with chicken, and any additional dressing. Enjoy!

Dinner

IMG_7402

Turkey Tacos on Spinach Taco Shells

Spinach Shells

  • 4 oz. fresh spinach leaves
  • 4 cups boiling water
  • 1 cup ice cubes
  • 2 eggs
  • 4 T oat flour or almond meal
  • ½ cup grated cheese

Taco Meat

  • 1 lb. turkey
  • 1 T apple cider vinegar
  • 1 T taco seasoning mix (see below)

Taco Seasoning

  • 1 T chili powder
  • 2 tsp garlic
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tsp oregano
  • ½ tsp salt
  • 1 tsp onion powder
  • ½ tsp red pepper
  • ½ tsp pepper

Toppings

  • 2 cups shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup black beans (optional)
  • ½ cup salsa
  1. Start with the taco shells. Preheat oven to 375 degrees.
  2. Place the fresh spinach leaves into a large mixing bowl. Cover the spinach leaves with 4 cups of boiling water.
  3. Cover and set aside for 2 minutes.
  4. In another bowl add about 1 cup ice cubes.
  5. Using tongs, remove the cooked spinach leaves from the mixing bowl and place them into the bowl filled with ice cubes. Stir the leaves into the ice cubes for few seconds to cool down.
  6. Remove spinach from ice bath and squeeze the spinach leaves with your hands to remove all the water. It will form a compact spinach ‘ball.’
  7. Pat dry the spinach between layers of absorbent paper to ensure that the cooked spinach are fully dry.
  8. Finely chopped the cooked spinach on a chopping board.
  9. Place them into a large mixing bowl and combine with grated cheese, eggs and oat flour until it forms a sort of batter.
  10. Scoop out the batter onto a baking tray covered with parchment paper and greased. Use your fingers to flatten each scoop of taco batter into a evenly flat thin circle that looks like a taco.
  11. Bake for 15 minutes or until it is golden and crispy on sides. Keep an eye on the color and texture while baking to avoid burning.
  12. Meanwhile, mix together taco seasoning and set aside.
  13. Heat oil in a skillet over medium heat. Add meat and cook until slightly browned. Add in apple cider vinegar and seasoning, continuing to cook until no longer pink.
  14. To assemble the bowls, place lettuce and beans (if using) on the bottom. Top with taco meat, diced tomatoes, and salsa!

Fish Tacos with Mango Salsa

Tacos

  • 5 lbs. tilapia
  • 6-8 corn tortillas, warmed
  • 2 cups shredded lettuce
  • 1 cup diced tomatoes
  • 2 T olive oil, divided
  • 1 T butter

Marinade

  • 3 T olive oil
  • 3 T lime juice
  • 1 T reduced sodium soy sauce
  • 1½ T Spice Rub (in directions)

Spice Rub

  • 1 T chili powder
  • 1 T brown sugar
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp dried oregano
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper (optional)

Mango Salsa

  • 1 ripe mango, cut into chunks
  • ½ cup diced tomatoes
  • ½ jalapeno, diced or minced
  • 1 clove garlic, minced
  • ¼ cup red onion, diced
  • Juice of 1 lime
  • ½ tsp sugar
  • ¼ cup chopped fresh cilantro or 1 tsp dried cilantro
  • Salt and pepper to taste
  1. Mix together all the spice rub ingredients in a medium bowl. Remove 1½ T spice rub and add this to a large freezer bag along with all of the marinade ingredients. Whisk together then add fish. Marinate 1 hour.
  2. While fish is marinating, mix together salsa ingredients in a bowl and
  3. After 60 minutes, remove fish from marinade and pat dry. Mix remaining spice rub together with 1 tablespoon olive oil in a small bowl. Rub evenly over fish and let sit for 15 minutes.
  4. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Once very hot, add 1 tablespoon butter. As soon as it melts add fillets and cook approximately 3 minutes per side, or until nicely blackened.
  5. Remove fish from skillet and break into large pieces. Evenly divide fish among tortillas then top with mango salsa, shredded lettuce, and tomatoes.

 

Beef Tacos with Spicy Black Beans

Taco Meat

  • 1 lb. lean ground beef
  • 1 T apple cider vinegar
  • 1 T taco seasoning mix (see below)

Taco Seasoning

  • 1 T chili powder
  • 2 tsp garlic
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tsp oregano
  • ½ tsp salt
  • 1 tsp onion powder
  • ½ tsp red pepper
  • ½ tsp pepper

Toppings

  • 6 tortillas
  • 2 cups shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup spicy black beans (see below)
  • ½ cup salsa

Spicy Black Beans

  • 1 can (or 2 cups) cooked black beans
  • ¼ cup water
  • 1 tsp garlic powder
  • 1 tsp cumin
  • ½ tsp onion powder
  • ¼ tsp cayenne pepper
  1. Mix together taco seasoning and set aside.
  2. In a saucepan, bring black bean ingredients to a boil. Turn to medium-low heat and simmer until tacos are ready.
  3. Heat oil in a skillet over medium heat. Add meat and cook until slightly browned. Add in apple cider vinegar and seasoning, continuing to cook until no longer pink.
  4. To assemble the tacos, place lettuce and beans (if using) on the bottom. Top with taco meat, diced tomatoes, and salsa.

18671011_774697129379453_2437740229954322576_n

Blackened Chicken with Blue-Pineapple Salsa

Marinade

  • ¾ tsp paprika
  • 1 tsp chili powder ground 
  • 1½ tsp ground cumin
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 3/4 tsp kosher salt
  • ½ tsp Pepper freshly ground 
  • ¼ tsp oregano dried 
  • ¼ tsp cayenne pepper ground, add more for spicier marinade
  • 1 tsp honey
  • 2 T lime juice plus zest of 1 lime
  • 2 T olive oil

Blueberry-Pineapple Salsa

  • 1 cup pineapple diced, ¼ inch 
  • 2 cups chopped fresh pineapple
  • ½ cup blueberries
  • 1 small bell pepper, chopped
  • 1 jalapeno, deveined, minced, seeds separated
  • 1 tsp dried cilantro or 1 T fresh cilantro
  • 2 T red onions, minced
  • 1 garlic clove, minced
  • ½ T lime juice
  • ¼ tsp ground ginger
  • ¼ tsp ground cumin
  1. Add chicken to a large re-sealable plastic bag.
  2. Whisk together all marinade ingredients together in a bowl, and then pour over chicken in plastic bag or Tupperware container. Coat the chicken evenly with the marinade and seal. Allow to marinate at least 1 hour or overnight.
  3. Stir all salsa ingredients in a bowl, cover and refrigerate until ready to serve.
  4. Heat a large nonstick skillet over medium-high heat. Add chicken to hot pan, cook for 5 minutes. Flip the chicken over, lower the heat to medium and cook 4 to 6 minutes, or until chicken is no longer pink or internal temperature reaches 165°F. Remove pan to cutting board and allow to rest for 5 minutes.
  5. Heat tortillas in a pan to warm.
  6. Thinly slice chicken lengthwise into long strips. Fill tortillas with chicken, salsa and any additional topping. Serve with lime wedges if desired.

FullSizeRender 44

Pork Carnitas Tacos

  • 2 T extra virgin olive oil
  • ½ cup orange juice
  • ½ cup lime juice
  • 1½ tsp salt
  • 1 tsp cumin
  • 1 tsp dried oregano
  • ¼ tsp crushed red pepper flakes
  • 1/8 tsp black pepper
  • 1 T minced garlic
  • 1 small onion, sliced thin
  • 1 bay leaf
  • 3 lb. pork shoulder or butt roast
  • 6-8 tortillas
  • 2 cups shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup black beans (optional)
  1. In a medium bowl, whisk together oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, pepper, and garlic.
  2. Cut slits in the pork with a paring knife and rub liberally all over with the oil mixture.
  3. Place pork in the slow cooker, topping with onion and bay leaf. Pour the remaining oil mixture over the pork.
  4. Cover and cook on low for 8 hours.
  5. Transfer pork to a cutting board and let cool slightly. Using two forks, shred or cut into thick chunks.
  6. Serve on top of toasted tortillas with lettuce, tomatoes, and black beans. Spoon some of the sauce over the top if desired!