It’s summer and It’s hot so let’s lighten things up a bit. Sometimes we tend to load up on the refined carbs when its not really needed, so with this recipe I say, ditch the carbs! I do think the right carbs are okay to consume but if you can eat a healthy meal that tastes great and fills you up without them- then Let’s do it! Vegan tacos {pictured above} are a great dinner, and if you have leftovers a great lunch as well. I used Smart Ground original crumbles for my protein source. If you don’t want to go vegan you can cook up some ground beef/turkey (organic of course) and substitute for the real thing. I threw in some veggies, made a Pico de Gallo, added avocado and called it a day. These were great!
What you’ll need:
- tomato (diced)
- avocado
- red onion (chopped)
- cilantro (chopped)
- asparagus (cut into small pieces)
- zucchini (cut into small pieces)
- butter cup lettuce
- smart ground (or your choice of protein)
- olive oil
- cumin/chili powder/salt/pepper (to taste)
- juice of 2 limes
Directions:
Prepare all veggies and place olive oil, asparagus and zucchini in a pan. Cook on med heat just to get crunch out of the veggies. Add the smart ground, salt, pepper, chili powder, cumin to taste. The crumbles don’t really need to cook, they just need the heat to loosen up the meat. In a separate bowl add red onion, cilantro, tomato, lime juice, and light salt/pepper. Place the meatless mixture on top of the buttercup lettuce. Add Pico de Gallo & avocado and top with hot sauce If desired. The whole prep from start to finish took 15 min.
Enjoy!
newtritionsavvysarah 