To the left you'll see how I adapted this recipe for using the 21 Day Fix Portion control containers. By measuring out my protein and healthy fat, I make sure I get enough and not too much! So, easy! I count this meal as 2 green (at least), 1 red and 1 blue. Want to add a small tortilla? Then you'd just need add one yellow! Want to know more? Just ask!
These days I've found healthier ways to get my Mexican food fix. Even when eating out. I actually go to Chipotle or one of our many local burrito joints at least once a week. How do I do it? I get a salad topped with as many veggies as they will give me, some meat (usually chicken unless they have good fish), salsa and guacamole. Skipping the cheese. sour cream and chips really helps with the bottom line. And even though they are healthy, I skip the rice and beans too just to keep my calories in check. If I were wanting a vegetarian meal I'd have the beans instead of meat but you don't really need both. And...OK, OK...I still like sangria and margaritas every now and then but they aren't a requirement to make my Mexican dinner complete now.
I also make taco salad at home a lot too. Below is my recipe for "Taco Night Done Light".
- Ground Turkey or Grassfed Beef
- All natural taco seasoning or make your own
- Salad Greens
- Diced Tomato
- Chopped Onion
- Fresh Guacamole (avocados, lime & lemon juice, garlic, sea salt)
- Chopped cilantro
- Fresh lime
- Optional: Sauteed fresh veggies - onions, garlic, peppers, mushrooms, zucchini, oil, cumin, sea salt and coconut aminos
Meat - Brown the ground meat in a skillet over med-high heat. Drain, put back in pan and adjust heat to low. Add taco seasoning and about a 1/2 c. of water. Let simmer while preparing the rest of the meal.
Veggies - If you are making the sauteed veggies just heat a saute pan to medium with a bit of olive oil or coconut oil. Add the sliced veggies. Add a splash or two of coconut aminos (this is a great alternative to soy sauce or Worcestershire sauce). Sprinkle a bit of cumin and sea salt to taste. Cook to desired tenderness. Stir frequently.
Guacamole - Remove the flesh of 2 Hass avocados from the shell and put in a bowl. Add the juice of apx. 1/4 lemon and 1/4 lime. Add sea salt and either fresh or powdered garlic to taste. Add a good pinch or two of fresh cut cilantro. Mash with a fork until partly smooth and partly chunky. Taste and add more seasoning or lime if needed.
Assembly - Put your salad greens in a big bowl and top with fresh and cooked veggies, ground turkey, salsa, and guacamole. Squeeze fresh lime on top. Enjoy!