Good food made in a hurry & on a dime
Mexican doesn’t get much easier than this-
Spoon refried beans on the tortilla, and roll up using the beans as glue to keep them shut. Lay taquitos in a casserole dish and bake at 350, flipping every 5 minutes until crispy. Usually takes 15-20 minutes. Top with salsa and guac, and enjoy!
Tofu scramble (tofu with nutritional yeast, cumin, onion powder, garlic powder and cayenne) with avocado and peach mango salsa. My go to brunch food.
Mini taco salads for two! Easily adjustable.
1) Bake corn tortillas on a muffin pan at 350 for 15 minutes until crisp to form the taco bowls- like this!
2) Tear lettuce and line the bottom of the taco bowls.
3) Add a spoonful of quinoa, then black beans, then salsa and avocado!
This is an awesome recipe my mom found here. It sounds like a weird combination, but trust me it’s delicious.
Raw Challenge Day One - Dinner
Fill up your tacos and enjoy!
I ate this salsa on top of my romaine tacos (to be posted later!) with some avocado, but you could eat it with tortilla chips, celery stalks, on a wrap, or the leftovers by themselves (totally did that.)
It’s so simple, I don’t know why I never made it before.
Mexican Lentil Protein Bowl
(Makes 2-4 servings depending on how starving you are.)
1) Cook your brown rice in one cup water (bring to boil, then simmer 45 minutes)
2) Cook your lentils (bring 2-3 cups of water to boil, then simmer 20 minutes)
3) Reheat your refried beans in a large skillet on medium high heat, then stir in your salsa, keeping it warm.
4) Pour your cooked lentils in with the bean/salsa mixture, stir to combine.
5) Add one cup cooked rice to a bowl, top with bean/salsa/lentil mixture and top with avocado slices.
I worked out for two hours tonight, so I ate half my recipe. For 600 calories I got 35g of protein and 39g of fiber and ONLY 2g of fat. Boom.
Taco Spice Chickpeas
15 oz can chickpeas, drained and rinsed
1 tbsp low sodium soy sauce
1 tsp lime or lemon juice
1 tbsp chili powder
1 1/2 tsp ground cumin
1 tsp black pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cayenne pepper
1/4 tsp dried oregano
1) Rinse chickpeas under cold water, don’t dry completely.
2) Mix in a bowl with the remaining ingredients.
3) Pour onto a greased or lined baking sheet and bake at 400 for 20-40 minutes depending on how crispy you want them!
You can munch on these by themselves, put them in tacos, or make a taco salad! I opted for the taco salad, but really sky’s the limit.
