Taco Tuesday is a definite fan favorite around here! So why not load up on your veggies for dinner and save the carbs for dessert!
Enjoy xo Jen
Turkey Lettuce Tacos
INGREDIENTS:
1 pound extra lean ground turkey 1 small yellow onion diced 1 large green bell pepper diced 1 large red bell pepper diced 2 tablespoons chili powder 2 teaspoons smoked paprika 2 teaspoons cumin 2 teaspoons garlic powder 1 1/2 teaspoon salt more to less to taste 1 teaspoon pepper 1/4 cup water Bibb lettuce or any large-leafed lettuce
INSTRUCTIONS:
Spray a large nonstick skillet with cooking spray and heat over medium/medium-high heat.
Once hot, add in turkey, onion, bell peppers, and spices.
Cook, breaking up meat as you go along until meat is no longer pink and the veggies are tender.
Once the meat is almost fully cooked, stir in 1/4 cup water, and simmer until thickened.
Serve filling inside any large leaf lettuce of your choice.
These Veggie Spring Rolls and dipping sauce are SO good, it is impossible to have just one!
I brought these for a moms night in the past and surprisingly, they disappeared soo fast!!!
They are super easy, so delicious and the perfect appetizer!!!
Enjoy! xo Jen
Sensei Jens Veggie Spring Rolls
INGREDIENTS:
8 to 10 (10-inch) rice paper wrappers 5 green leaf lettuce leaves, torn into large pieces 1 cup matchstick carrots 1 cup shredded purple cabbage 1/2 English cucumber, seeded and cut into long matchsticks 1 avocado, halved, peeled, seeded and thinly sliced Kosher salt and freshly ground black pepper, to taste
FOR THE PEANUT SAUCE
1/4 cup creamy peanut butter 4 teaspoons reduced-sodium soy sauce 1 tablespoon freshly squeezed lime juice 2 teaspoons agave 1 teaspoon chili garlic sauce, or more, to taste 1 teaspoon freshly grated ginger
DIRECTIONS:
To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, agave, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface. Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste.
Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
This super yummy treat is low carb, full of protein and is ready in just a minute in the microwave! So when the rest of the family is woofing down a bunch of chocolate chip cookies or cake, throw this together quick to indulge in a guilt free dessert with them!
What I also love about these mug cakes, you can switch them up! So try different things like blueberries instead of chocolate chips!
Enjoy! xo Jen
Chocolate Chip Protein Mug Cake
INGREDIENTS: 1 scoop vanilla protein powder – I used Isagenix tri release vanilla 1/2 tsp baking powder 1 tbsp coconut flour 1 large egg 1/4 cup almond milk 1/4 tsp vanilla extract 1 tsp enjoy life chocolate chips
DIRECTIONS: Grease a microwave safe bowl or large mug with cooking spray and add the protein powder, baking powder, coconut flour, and mix well.
Add the egg and mix into the dry mixture. Add the milk of choice and vanilla extract- If the batter is too crumbly, continue adding milk of choice until a very thick batter is formed.
Top with chocolate chips and microwave for 60 seconds, or until just cooked in the centre.
I’m a complete freaking sucker for BASS!!!! And if you have no idea what a BASS is, it is a BIG ASS SALAD! One that you can throw anything you want into it, vegetables, fruits, you name it.
Customize it to your liking and your preference and switch it up each time!
Enjoy! Xoxo Jen
BIG ASS SALAD
INGREDIENTS:
Pickled Red Onions 1/2 cup apple cider vinegar 1 tablespoon agave syrup 1 teaspoon salt 3 to 4 allspice berries 1 red onion, halved and sliced
Basil Ranch Dressing 1/2 cup raw cashews 5 tablespoons water 2 tablespoons fresh lemon juice 2 tablespoons apple cider vinegar 1 teaspoon agave syrup 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon dried dill 1/4 teaspoon celery seed 1/2 cup tightly packed fresh basil
Roasted Potatoes 2 medium red potatoes chopped olive oil spray a few dashes of garlic powder a few dashes of smoked paprika salt and pepper to taste
Salad 4 to 5 big handfuls of greens whatever fruits and veggies I used 1 shredded carrot, a heaping cup of shredded red cabbage, thinly sliced bell pepper, halved cherry tomatoes, julienned zucchini, and a couple of pluots) diced avocado nuts or seeds to sprinkle on top
DIRECTIONS:
Mix all the ingredients for the pickled onions and set aside.
Wisk or shake (in a mason jar) the ingredients for the Basil Ranch Dressing and set aside.
Rinse and shell the chickpeas. Cook to your liking. Mix all the ingredients for the savory chickpeas and set aside.
On a baking sheet, throw potatoes, spray with oil, add spices, and roast on 375 until golden brown.
While the potatoes are roasting, put all the ingredients from the salad together.
Once potatoes are all done, take out of the oven, let cool slightly and mix potatoes and chickpeas into the salad.