Tuesday, September 13, 2016

Southwestern Veggie Taco

I'm at it again!!! Which I'm not sure is a good thing... or a bad thing!!! I haven't been able to stick with ONE good week AT ALL this summer.. and it really had gotten be down... So, with my upcoming wedding ... (OMG so soon.. 19 days!!!!) I felt as though I really want to not only look my best, but feel my best.... And I remember looking and feeling my best while I was completing the Ultimate Reset, and when it was all through!!

So.... a little over a week ago, I ORDERED the re-fill kit... and I started it last Monday!  I already feel amazing!  My energy has started to improve, and it's getting easier to get through to days without wanting to snack on anything and everything I KNOW we have in the house... Because after all, I AM home all day.. ALONE.. and when you're home alone, it can be very dangerous when you're trying to behave!! And believe me--- it was hard, but it hasn't been since starting the Reset.

This past Tuesday I had one of my favorite meals!  I said last time that I'd keep this meal, and pair with with shrimp or chicken, and cut the carb part 1/2... because it is carb heavy (but that's the point on this day, and the beans are your source of protein, whereas they're usually a carb on my typical plan!)... So, I'd modify for the normal day... But anyway...

I REALLY need to share this with you!!! I'll share the nutritional information with you too, and I'll tell you how you can make it 21 Day Fix approved! :)

Southwestern Veggie Taco

Makes 1 serving
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Ingredients:
  • 1/4 medium avocado, mashed
  • 2 Tbsp. fresh pico de gallo 
  • 3/4 cup brown rice, cooked
  • 1/2 cup black beans, rinsed 
  • 1/4 cup corn kernels, cooked
  • 1-6 inch corn tortilla
  • 1/4 tsp EVOO
  • 1 dash ground chili powder
  • 1 pinch ground cumin
  • 1/8 tsp. ground coriander
  • Liquid Aminos to taste
  • Himalayan Sea Salt to taste (optional)



Directions:
  1. Mix rice, beans, EVOO, corn, chili powder, cumin, coriander, liquid aminos, and salt in a medium sauce pot over medium heat for 2-3 minutes, or until hot.
  2. Meanwhile, mash avocado with 1 Tbsp. pico, and reserve 1 Tbsp. pico for taco
  3. Warm corn tortilla if you'd like (Oven at 325 for 5 minutes, flip in the middle)
  4. Add rice and bean mixture to corn tortilla, and serve the rest on the side with the guac!
YUM!!!!

O.K....  The rice and bean mixture will make 1 1/2 cups worth of goodness.  Use 1/2 cup, count it as 1 yellow, (1/2 from your rice and bean mixture, 1/2 from your 1 corn tortilla....) ADD a protein to add a red!

1 yellow, 1 red, 1/4 purple, 1/4 tsp (with a 4oz protein added)

If you're following a vegetarian plan: use 1 cup worth of the mixture, you beans are your protein, rice, corn, and tortilla are your carbs.  Same counts.  

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