It’s been feeling like Fall as of late (and I love it!) I had a serious craving for tortilla soup yesterday and I found this amazing recipe. Using fresh veggies from a local farm, this soup was so delicious! It’s vegan and gluten free, but you can easily add shredded chicken to it for a chicken tortilla soup. I added gluten free, GMO-free tortilla strips, instead of making my own. Such a great dish for a Summer transition into Fall.
Mexican food is my fave. Lately I’ve become obsessed with the 21 Day Fix. I’ve always eaten super healthy, but it has changed the entire way I think about food, by learning how to balance nutrition and portion control. I’ve become super innovative in recipes I make for my fiancé and I (vegan & non-vegan for him), so I had to find new ways put a healthy spin on my favorite style of food.
This tempeh taco salad is delicious and unlike most mexican dishes, it’s super light. The flavor of the spices, peppers, and onions blend perfectly with pico de gallo and guac. For a non-vegan version I made the same recipe and substituted lean ground turkey for my fiancé’s.
21 Day Fix Nutrition: 1 Red, 2 Green, 1 Blue, 1/2 teaspoon Per Serving
16 oz tempeh (or 1 lb lean ground turkey)
2 t coconut oil
bell peppers, minced (red, green, yellow, orange)
red onion, minced
3 – 4 tsp Wow-a Chihuahua Seasoning (I got mine at Whole Foods) or another taco seasoning can be substituted (salt-free options are the best route)
Pink Himalayan Sea Salt (optional)
5 oz Tomato Sauce
1 C Water
Pico de Gallo (Whole Foods, Walmart, etc. have it in produce)
Guacamole (Whole Foods house-made is the best)
Daiya Cheddar or Pepper Jack Shreds
Crumble tempeh, set aside. Wash & dry lettuce, and chop. In a large skillet, heat coconut oil. Add crumbled tempeh. Let brown, then add seasoning. Mix well. Add peppers and red onion, and let cook a minute or two. Add water and sauce, and mix well. Cover, and let simmer for 20 minutes. Take off heat and let thicken. Prepare salad with lettuce, cheese, pico de gallo, guacamole, and top with tempeh (or turkey) mixture.
I could always go for Mexican food, but in honor of Cinco de Mayo I had to of course whip up a delish vegan dish packed with festive flavor.
1 (16 oz) can Vegetarian Refried Beans
1 oz Homemade Taco Seasoning Mix
12 oz Vegan Sour Cream
8 oz Vegan Cream Cheese
3 Ripe Avocados
Organic Lime Juice, to taste
Garlic Powder, to taste
2 T fresh cilantro leaves
Jar of Salsa or a variety mixed
1 Large Tomato, diced
1 Organic Green Pepper, diced
1/4 of bunch of Green Onions, chopped
1.5 C Daiya Cheddar Cheese
3 oz Black Olives, Sliced
- Make homemade taco seasoning and mix well with refried beans. Layer in the bottom of a 8×8 dish.
- Mix sour cream and cream cheese well and layer on top of refried beans mixture.
- Mash the flesh of the avocados, add lime juice and garlic powder to taste and mix in cilantro. Layer on top of sour cream mixture.
- Add a layer of salsa.
- Layer on tomato.
- Next add green pepper.
- Layer green onion on top.
- Distribute shredded lettuce evenly.
- Sprinkle on cheese.
- Finally add sliced olives to the top layer.
I’ve been portobello crazy lately. It’s such a great lunch or dinner (or even breakfast) staple, that compliments any flavor or theme.
I purchased Fresh Pineapple Mango Salsa on a recent trip to Whole Foods, and thought it would be the perfect pairing on top of a portobello cap. The colorful dish is a great start to Spring with a major burst of flavor.
Portobello Fajita Salad:
- 1 Large Portobello Mushroom Cap
- 1/3 Onion, Chopped
- 1/2 Orange Bell Pepper, Chopped
- 1 t Olive Oil
- Balsamic Vinegar
- Garlic Powder
- Fresh Ground Pepper
- 2 C Organic Arugula
- 1 Roma Tomato, Chopped
Preheat oven 425 F degrees. Wash and clean portobello cap, and place on baking sheet. Scoop onion, bell pepper and fresh pineapple mango salsa on top. Sprinkle with garlic powder and fresh ground pepper, and drizzle olive oil and balsamic. Bake 10-15 minutes, or until fully cooked. Place arugula in a bowl, and add remaining ingredients. Top with fresh pineapple mango salsa and drizzle with balsamic vinegar.
Fresh Pineapple Mango Salsa
- 1 C Mango, Diced
- 1/2 C Red Bell Pepper, Diced
- 1/4 C Red Onion, Diced
- 1 C Pineapple, Diced
- 1/2 C Fresh Cilantro
- 1 Jalapeño Pepper, Diced
- Garlic, Minced
- Fresh Ground Pepper
- Juice from 1 Lime
Toss all ingredients in a large bowl and serve.
I have a serious weakness for Mexican dishes! I put a healthy spin on your typical Taco Tuesday, minus the calories, but full of flavor. The superfood loaded dish makes it a guilt-free indulgence.
Yields 1 Entree Sized Serving
1/4 C Quinoa, dry
2 C Hearts of Romaine, chopped
1/2 C Black Beans, no-salt added or dried & cooked
1/4 Avocado, sliced
1 Roma Tomato, diced
1 T Salsa
Juice of Fresh Lime
Wow-A-Chihuahua (Whole Foods) or your own blend of cumin, cayenne, garlic, chili, cilantro, onion & red pepper
- Place quinoa in a pot with 1/2 C water, and bring to a boil.
- Once boiling, cover and let simmer, until the water is absorbed.
- Once quinoa is finished cooking, mix in Mexican Seasoning and lime juice, and stir well.
- Chop romaine and place in a bowl.
- Scoop the seasoned quinoa onto the greens.
- Add the remaining ingredients, and top with salsa.
2-3 Small Organic Corn Tortillas
1/4 Avocado, Chopped
1 Small Roma Tomato, Chopped
1-2 T Daiya Pepper Jack
2 t Wow A Chihuahua
Juice of 1/2 Fresh Lime
Layer ingredients on tortillas, and bake in toaster oven until cheese is melted.