LOADED GUACAMOLE VEGETARIAN TACOS HEALTHY RECIPE

Tacos, I think, more than any other savory food, make people happy. Set up a taco bar with lots of fixin’s, and you’ll have one giddy group of peeps. (Ever had a taco party in the summer? Lots of smoky-grilled toppings and free-flowing cocktails/mocktails/beer makes for one feel-good time.)
Trying to cut back on meat these days? Tacos! Those little flour shells hold all kinds of vegetarian goodness with flair equal to meaty counterparts. Grilled portobello mushroom and onion tacos. Yes! Roasted three-pepper tacos with cotija. Woot! White fish tacos with this taco sauce. Oh, hell to the yes.And anything that includes guacamole. I made guac-loaded vegetarian tacos this weekend, and they were everything I ever wanted. I had no choice but to share the delicious loaded guacamole word with all you lovely peeps.

LOADED GUACAMOLE VEGETARIAN TACOS HEALTHY RECIPE

INGREDIENTS

for the guacamole

• 2 avocados, pit and skin removed, roughly chopped
• 1/2 of a lime
• 1/2 of a lemon
• 1/4 salt (plus extra as needed)
• 1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
• 1/4 cup red bell pepper, diced
• 2 tablespoons diced poblano pepper
• 1 tablespoon diced red onion
• 1 tablespoon diced jalapeño pepper
• 2 teaspoons minced cilantro
• 1 clove garlic, minced

for the black beans

• 1 can black beans (15 ounces)
• 1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)
• 1/4 cup red bell pepper, diced
• 1/4 cup poblano peppers, diced
• 1/2 teaspoon ground cumin

for the tacos

• 6 small flour or soft corn tortillas
• 2 cups chopped iceberg or romaine lettuce
• 1 tablespoon minced cilantro
• hot sauce, such as Cholula or Sriracha (optional)
• lime and/or lemon wedges

INSTRUCTIONS

prepare the guacamole

1. Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)

prepare the black beans

1. Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).

assemble

1. If the tortillas are not soft and pliable (or if you like your tortillas warm), stack them on a microwaveable plate, separated with paper towels, and heat for 20 to 30 seconds.
2. Line half of each tortilla with lettuce. Spoon the black bean mixture over the lettuce (on half of the tortilla). Spoon guacamole on the other half. Top with a few shakes of hot sauce (optional) and a sprinkle of cilantro. Serve with lemon and lime wedges.

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Roasted Parmesan Carrots Healthy Recipe

This recipe is one of my favorite ways to eat carrots. Roasting them with the olive oil, parmesan, and garlic turns an ordinary carrot into something extraordinary. You can turn any carrot-haters into carrot-lovers with this recipe. Seriously. They are that good. And so easy to make!Whenever I make a batch of these roasted parmesan carrots, I find myself snacking on them the rest of the night. I’m telling you… if you haven’t ever tried roasted carrots, you need to. My kids gobble them right up.These make a great side dish to any meal! They would also be a nice addition to your Thanksgiving menu.

Roasted Parmesan Carrots Healthy Recipe

Ingredients:

• 4-5 cups baby carrots
• 1/4 cup olive oil
• 4 cloves (2 teaspoons) minced garlic
• 3 Tablespoons grated parmesan cheese
• 1 to 2 Tablespoons panko bread crumbs, optional
• 3/4 teaspoon kosher salt, more to taste
• 1/4 teaspoon ground black pepper, more to taste
• Chopped parsley, optional

Directions:

1. Preheat oven to 400°F and line a baking sheet with foil. Spray with non-stick cooking spray.
2. Place the olive oil, garlic, parmesan, bread crumbs, salt and pepper in a large zip top bag. Add the carrots and shake until they are well coated. Then spread out onto the prepared baking sheet.
3. Bake for 20 - 25 minutes, or until tender. Toss with a spatula half way through.
4. Remove from oven and serve immediately. Top with fresh parsley if desired.

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GREEK QUINOA BOWLS HEALTHY RECIPES

Whenever I ask what recipes you’d like more of, healthy vegetarian eats is always the most popular response. I think it goes without saying that I’m super happy to oblige; that’s what this crazy little blog of mine is all about!
Many of the dishes I create can be paired alongside your favorite protein for those favoring the t-rex lifestyle or combined with even more veggie-centric eats for a vegetarian feast.
Is there something else you’d like to see more of while I’m at it? Let me know in the comments section, by email, or hit me up on social media. I’d love to pick your brain so I can custom fit my recipes to my awesome readers!

GREEK QUINOA BOWLS HEALTHY RECIPES

Ingredients

• 1 cup quinoa
• 1 + 1/2 cups water
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1/3 cup crumbled feta cheese
• 1/4 cup extra virgin olive oil
• 2-3 TBSP apple cider vinegar
• salt and pepper, to taste
• 1-2 TBSP fresh parsley
• TASTY EXTRAS:
• Hummus
• Pita wedges
• Olives
• Fresh tomatoes
• Lemon wedges

Instructions

1. First rinse and drain your quinoa using a mesh strainer or sieve .
2. Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
3. Next add your water, set burner to high, and bring to a boil.
4. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
5. While the quinoa cooks, chop and prep the remaining ingredients and whisk together your dressing ingredients.
6. Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork.
7. For a chilled salad, you can pop the quinoa in the fridge for a few minutes prior to adding your veggies or simply let it cool on the countertop for a few minutes for a room temperature quinoa bowl. Totally up to you!
8. For the super simple vinaigrette, whisk together olive oil, apple cider vinegar, salt, and pepper. How easy was that!? Pour over your quinoa bowl and toss with a pair of forks or salad servers and dig. on. in.
9. Add any additional salt and pepper to taste, if desired.

Notes

For a speedy salad, do all your prepwork while your quinoa cooks. This way you'll only have one ridiculously step left after your quinoa is fluffy and ready to go. 
This salad can be made in advance to enjoy for weekday lunches or as a side dish for dinner. It's great room temperature and also wonderful chilled, so feel free to enjoy either way! As written, the recipe makes two entree-sized quinoa bowls or four sassy side dishes. Feel free to double the recipe if you're feeding a crowd!

GREEK QUINOA BOWLS TIPS + TRICKS

• Always rinse your quinoa.
• Always.
• Take your avocado game to the next level with a drizzle of EVOO and a sprinkling of salt, pepper, and paprika. It amplifies the melt-in-your-mouth deliciousness that is the all-powerful avocado.
• Feel free to add olives; just promise you’ll keep them away from me!
• When in season, toss in a few ripe + juicy cherry tomatoes too.
• You can use red or white wine vinegar in place of the ACV but ohmygooosh if you have a chance to pick up some apple cider vinegar (or already have it handy!) do it. It’s become a healthy and crucial part of my dressing game and I also love adding a shot of ACV to my kombucha tea for a little pre-breakfast detox action.
• Keep quinoa in regular rotation with a little meal prep magic! Cook up a large batch at the beginning of the week and refrigerate in an airtight container. Toss it into soups, chilis, salads, salads, and so much more for up to 4 days, then freeze the rest! Fast food FTW!

TIME-SAVING TIPS:

Aiming to eat more salads and grain bowls? A little prep work can go a long way! Pick a day that works for you (some prefer the day they grocery shop + others like to stick to Sunday) and prep your veggies, grains, and greens. This can also be done for protein mix-ins too!
I chop and dry my lettuce twice a week (I adore my salad spinner!) and cook a cup or two of quinoa. The quinoa will keep for 4-5 days and any extras can be frozen for a later date for use in soups, chilis, and baked goods. You can also chop your cucumbers, peppers, and all your favorite veggies (bonus points for broccoli!) and store in airtight containers in your fridge.
Take things a step further by making this salad minus the oil, vinegar, and avocado and portioning it out into lunch-sized containers. When you’re ready to eat simply snag an avocado, dress the salad with oil and vinegar, and dig in!

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One-Pan Pesto Chicken and Veggies Healthy Recipes

One-Pan Pesto Chicken and Veggies – boneless, skinless chicken thighs with sun-dried tomatoes, asparagus, cherry tomatoes in a delicious basil pesto sauce. Healthy, gluten free, Mediterranean style recipe, packed with fiber (vegetables) and protein (chicken). Easy, 30 minute recipe.
This is a perfect meal for the hot days of the Summer – light, packed with veggies, full of bright colors, and so delicious!

One-Pan Pesto Chicken and Veggies Healthy Recipes

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken thighs, boneless and skinless, sliced into strips
• 1/3 cup sun-dried tomatoes, drained of oil, chopped
• 1 pound asparagus, ends trimmed, cut in half, if large
• 1/4 cup basil pesto
• 1 cup cherry tomatoes, yellow and red, halved

Instructions

1. Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.
2. Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.
3. Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.

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HEALTHY RECIPES TUNA STUFFED AVOCADO

I was making this recipe two times a week for months before I wrote this post. I came up with it one day based on what I had lying around in the kitchen and immediately fell in love. It was my absolute favorite lunch. You aren’t supposed to eat tuna more than twice a week otherwise I probably would have eaten it every day. Not only is it easy to make, it’s also healthy. But wait a second, why was I not sharing the lunch I was eating two times a week? Is it too simple? I mean, I can’t lie, it’s incredibly simple, but guys, it’s magical. This is just such a tasty lunch! You need this in your life. I have links to more of my favorite tuna stuffed avocados that you can check out below, but this one is the original love of my lunch.

HEALTHY RECIPES TUNA STUFFED AVOCADO

Ingredients

• 4 avocados, halved and pitted
• 3 (4.5 oz) cans tuna, drained
• 1 red bell pepper, diced
• 1 jalapeno, minced
• 1 cup cilantro leaves, roughly chopped
• 1 lime, juiced
• salt and pepper

Instructions

1. Scoop out some of the avocado from the pitted area to widen the "bowl" area. Place the scooped avocado into a medium-size
2. mixing bowl. Mash it with a fork.
3. Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
4. Scoop the tuna into the avocado bowls. Season with salt and pepper.

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Southwestern Chopped Salad with Buttermilk Ranch Dressing Healthy Recipes

You’ll love this salad! What’s even better, your kids will love it too, especially when they taste the dressing! What a great and easy way to serve tons of veggies to your kids.  We all know that the best and easiest way to take the salad from boring to flavorful is the right dressing!  In this recipe I am using Hidden Valley® Buttermilk Ranch – and it’s not called America’s Favorite Ranch for nothing!  It’s delicious, versatile, and makes everything taste better: the vegetables and the chicken!  Add the Mexican-style spices, and you’ll have one of the most delicious (and healthy!) meals you’ve ever tried!  I love how colorful the vegetables are in this recipe! 

Southwestern Chopped Salad with Buttermilk Ranch Dressing Healthy Recipes

Ingredients

• 1 tablespoon olive oil
• 1 large chicken breast (about 1 lb), sliced in half horizontally
• 2 teaspoons ground cumin
• 2 teaspoons chili powder (mild, not overly spicy kind)
• salt, to taste
• 1 head Romaine lettuce, chopped
• 1 large orange bell pepper, chopped
• 2 medium tomatoes, chopped
• 1 avocado, chopped
• 4 green onions, chopped
• 15 oz. can black beans, rinsed and drained
• 1 cup corn from the can, rinsed and drained
• Hidden Valley® Buttermilk Ranch dressing

Instructions

Cooking chicken:
1. Generously season the chicken breasts with salt, on both sides. Also, season both sides of chicken breast with 1/2 teaspoon of ground cumin and 1/2 teaspoon of chili powder (reserve the remaining 1.5 teaspoon of each cumin and chili powder for later).
2. Heat a large skillet on medium-high heat until hot, add 1 tablespoon of olive oil – it should sizzle immediately. Add the chicken breast, and cook for about 2 minutes on each side, on medium-high heat. Remove the skillet from the heat, cover with lid, and let the chicken sit, off heat (it will continue cooking off heat) until the chicken is completely cooked through and no longer pink in the center, about 10-15 minutes. Slice the cooked chicken into stripes or cubes. Set aside.
Assembling the salad:
3. Make sure lettuce, bell pepper, tomatoes, avocado, and green onions are all finely chopped. Rinse and drain canned black beans and canned corn. Add all salad ingredients, 1.5 teaspoon of ground cumin, and 1.5 teaspoon of chili powder to a large bowl and toss with the desired amount of Buttermilk Ranch dressing. Taste the salad, and definitely add some salt, to taste. Adding just the right amount of salt at this point will really bring out all the flavors! Top each salad serving with cooked chicken (cubed or sliced into stripes).

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