Veggie taco night. Black beans cooked with cumin, chili powder, garlic, onion, paprika. Corn off the cob caramelized in a cast iron skillet with a dash of salt. Caramelized white onion cooked in tablespoon butter and a dash of olive oil. Fresh Anaheim chiles cooked with a dash of salt in the cast-iron skillet after the corn. Topped with cool sour cream, Sirracha chili sauce, a bit of jack cheese and avocado dusted with tanjin lime seasoning. Toasty corn tortillas warmed on a flat cast-iron skillet.
I used canned chickpeas and tossed them with garam masala seasoning and put them in the oven to bake at 350° for 30 minutes. I bought storemade dolmas, Kalamata olives, feta cheese, and a sauce with Greek yogurt, lemon zest and fresh dill. I made them like a mini tostadas and they were wonderful!
For the naan: for this recipe I used 1/2 cup almond flour and 1/2 cup tapioca flour and one cup full fat coconut milk with a teaspoon of salt. Mix it up and it will look like pancake batter. Put cooking spray in the bottom of your pan and heat it up to medium and cook. I like to then throw them in the oven and it makes it even toastier you can use this recipe for pizza crust too
I sure do love a good taco. I recently bought a new tortilla press as well as a flat cast iron skillet so that I could make my own corn tortillas at home. They are so easy to make and the entire family will love them! Make sure to get Masa Harina, golden corn flour.
Two corn tortillas (make according to the package directions)
1/2 cup canned black beans drained
1/4 teaspoon extra-virgin olive oil
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon Braggs liquid amino’s
2 tablespoons corn kernels
3/4 cup cooked brown rice
Cook the brown rice and set aside.
Next cook the beans adding all of the spices and the corn.
Mix the beans and the rice together and place in a small bowl for your plate.
One half avocado
The juice of one half lime
1 tablespoon of cilantro chopped
Half a teaspoon garlic powder
Half teaspoon Himalayan sea salt
Tablespoon Trader Joe’s green salsa
For day to lunch make a delicious Greek salad with chicken and pinenuts and one serving of Greek dressing!
Two cups salad mix (I love to use baby spinach, baby kale, arugula)
Seven large pitted Kalamata olives
1/4 cup grape tomatoes
1TBSP diced red onion
1/2 cup cucumbers
One small chicken breast that you baked with only Himalayan sea salt and mixed herbal blend in the oven.
1 TBSP toasted pinenuts
Dressing 8 servings
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon balsamic vinegar
1/4 cup freshly squeezed lemon juice
2 teaspoons of dried oregano
Two cloves of garlic crushed
1 teaspoon Dijon mustard
Half teaspoon Himalayan sea salt
1 teaspoon herbal seasoning blend
2 tablespoons chopped fresh parsley
I absolutely love this dinner and so does my husband and children. Keep this recipe handy because I’m sure it will go on your list of favorites!
To cook the gold potatoes simply put them in a baking dish spray the top with some cooking spray, Himalayan pink salt, and herbal seasoning. But the glass lid on and put it in a 350° oven for an hour and 15 minutes. If you’re in a time crunch crank up the oven to 400° until the potatoes are done in an hour or less. Don’t have an hour, you can also put these in the crockpot first thing in the morning. Do not put any liquid in the crockpot but instead she’s in the potatoes and wrapped in aluminum foil and place in the crockpot, but the lid on and set to low and they will be very very done by the time you get home you will want to turn off the crockpot then.
For the asparagus I always suggest getting thin asparagus as it seems to cook evenly and taste better. Take one bunch of asparagus and place on a cookie baking sheet. Drizzle 1 to 2 tablespoons of extra-virgin olive oil over the asparagus, Himalayan sea salt, about a tablespoon of garlic powder, and a sprinkling of the 21 seasoning salute. Mix with your hands and these will cook in a 400° oven on the bottom for about 10 minutes. Take them out and let them sit for five minutes before you serve and they will be perfect!
The first thing you want to do is to marinade your salmon. You can put this together in the morning and marinade it all day in the fridge or marinade it on the counter after you get home for about 30 minutes. I love this marinade because it is so very tasty and once the salmon is cooked our use the marinade and put it over the potatoes and I don’t miss butter at all!
Salmon marinade: 4 servings
Five finally chopped garlic cloves
5 tablespoons extra virgin olive oil
1/4 cup finally chopped basil
1/4 cup finally chopped flat leaf parsley
1 teaspoon Himalayan pink salt
1 teaspoon of herbal seasoning blend I like 21 salute From Trader Joe’s
The juice of two small women’s about 5 tablespoons
Mix this in a baking dish and place the salmon on top and then turn the salmon so that each side is coated evenly.
When you are ready to bake, bake this at 400° for 20 minutes. Let rest for five minutes and then plate the salmon plate the potato and cut the potato up placing the marinade from the pan on the potato and serve the asparagus on the side.
Day one will probably feel pretty consistent to how you already eat. Enjoy these delicious recipes! It might be hard to skip the coffee, some people like to keep one cup of coffee but they lose the sugar or cream. Try to substitute one cup of herbal tea instead.
Start your day with a glass of warm lemon water, this will help to alkalize your body. Wait a half an hour and then prepare your breakfast.
1 cup kale
1 tablespoon toasted pinenuts
One squeeze of lemon juice
Two scrambled eggs, adding only a pinch of Himalayan sea salt
One piece of whole-grain bread toasted
For the kale, heat a skillet to medium and place the kale inside. Cook for four minutes so that the Kayle is not completely wilted. sprinkle with lemon juice, Himalayan sea salt and pinenuts that you have toasted lightly in a dry skillet.
I know at first glance this combination can sound sort of strange however give it a try and I think this recipe is going to become a staple for you either for dinner or a quick lunch!
Serving size one bowl
In a bowl Add one whole avocado, 1/2 cup chickpeas, 1/2 cup diced tomatoes, 2 tablespoons cilantro, 1 tablespoon freshly squeezed lime juice, 1/2 teaspoon of Himalayan salt to taste, and a dash of onion powder. If you are feeling like you are craving carbohydrates you might consider crushing up a few baked plantain chips from Trader Joe’s and adding them in for crunch! Sometimes if I’m extra hungry I will even add a boiled egg.
Who doesn’t love a good taco? This is an excellent meal that you can throw together quickly after work for your family. It’s pretty, healthy, quick and easy! Oh and did I say it’s also tasty?!
Enough shrimp so that you have four or five shrimp per taco. You can use frozen raw or I have also used the tail on, deveined cooked shrimp from Costco which is the quickest but easy to overcook.
Corn tortillas, decide if you would like one or two per taco. I personally prefer two tortillas per taco.
Fresh squeezed lime juice
Either one packet of taco seasoning’s or make your own by mixing 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon paprika , half a tablespoon Himalayan sea salt
To begin with I brown the corn tortillas by spring cooking spray in the bottom of a cast iron skillet on medium heat and turning the corn tortillas individually until they look toasty.
Next, place the shrimp that you have tossed with seasoning in the cast-iron skillet and cook until pink. When they have finished cooking squeeze a half of a lime over the shrimp. You’ll thank me later:)
I like to make a batch of 12 of these “muffins” and then put them in the refrigerator for quick breakfast reheats throughout the week.
12 pieces of bacon
2heaping tablespoons salsa
Cheese if desired
Spray muffin tin with Pam cooking spray and wrap one piece of bacon around each hole. Combine eggs with salsa and pour in muffin holder. Bake at 375° until done anywhere from 20 to 30 minutes depending on your oven. Let them sit for five minutes before taking them out of the muffin pan.
Here is a pic of my daughter Morgen, nine years old, who loves to get in the kitchen with me. She is making a different variation including turkey Polska kilboska in with the eggs instead of the bacon.