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Loaded Greek Salad Hummus For a Crowd

What’s your favorite appetizer to snack on at parties? One of my go-to choices is a hummus! It’s a humble yet nutritious food, packed with plant based protein and healthy fats. You can use veggie sticks, better-for-you crackers or whole wheat pita for dipping to up the nutrition factor. Pulses, which include beans, lentils, peas (and the chickpeas found in hummus) are substantial sources of important minerals like iron, magnesium and potassium, and they are also rich in fiber. Many of the world’s longest living populations eat diets rich in pulses!

Recently, someone asked me to bring an appetizer to a holiday party. When bringing a dish to a gathering, I like to choose something nutritious to balance out some of the heavier foods that will be served. Naturally, I thought of hummus! Store bought hummus usually gets the job done, but homemade is ALWAYS better. If you haven’t made your own before, you are missing out! Think about how creamy, smooth and fresh the hummus is at your favorite Mediterranean restaurant. You can have that at home in about 5 minutes with this recipe! To up the “wow” factor, I added some delicious toppings to this hummus, so it was a really beautiful presentation to show off. Your guests will never know this took you less than 20 minutes to make 🙂 This recipe makes A LOT of hummus, so make sure you have a hungry crowd ready to dig in.

Ingredients:

Hummus

  • 1 28 oz can low sodium chickpeas, drained and liquid reserved
  • ¼ cup reserved chickpea liquid
  • ¼ cup cold water
  • 1/3 cup tahini
  • 2 tbsp fresh lemon juice
  • 3 tbsp extra virgin olive oil
  • 1 large clove garlic, roughly chopped
  • ½ tsp cumin
  • ½ tsp salt, or more to taste

Toppings

  • ¼ cup pitted and halved Kalamata olives
  • ¼ cup chopped roasted red pepper
  • 5-10 cherry tomatoes, halved
  • 4-5 sun dried tomatoes, chopped
  • 2-3 tbsp crumbled feta cheese
  • 2 tbsp fresh parsley
  • Paprika and extra virgin olive oil for garnish
  • Veggie sticks and crackers for serving (I used Simple Mills Sprouted Seed crackers)

Instructions:

  1. Combine all ingredients for hummus in a high speed blender or food processor. Blend on high speed until creamy. Add a few tbsp of cold water if needed to aid blending.
  2. Move hummus to a medium shallow serving bowl. Arrange toppings on hummus so they cover about half the hummus.
  3. Serve with veggie sticks, crackers or whole wheat pita immediately, or refrigerate until serving. Drizzle with olive oil and sprinkle with paprika before serving.

I hope you guys try this easy, beautiful recipe! Tag @daisybeet on Instagram so I can see your beautiful creations 🙂

Green Goddess Tahini Sauce

What do you guys include in your weekly meal prep sessions? A couple protein sources, roasted veggies, and a big batch of grains are key. But how do you make your meals super flavorful and eliminate boredom as the week progresses? Sauces and dressings! I love to include one or two different sauces in my weekly recipe round up. It may seem intimidating, but you really can make your favorite peanut sauce at home in less than 10 minutes. I sometimes even wait until the night I cook a meal to whip up a sauce to go with it.

Why make your own sauces, instead of buying them pre-made? Making your own sauces/dressings at home is empowering from a nutrition standpoint, as it allows you to control exactly what ingredients you’re adding. You can eliminate pro-inflammatory oils, excess added sugars and preservatives.

I currently have a batch of mustardy champagne vinaigrette and this delicious Green Goddess Tahini Sauce in my fridge. This is the first time I’ve made this sauce, and Ben and I can’t get enough! It’s wonderful used as a dressing for kale salads and drizzled over roasted veggies. It would also be a great dipping sauce for homemade falafel or sweet potato fries. There are only a few simple ingredients, and all you do is add them to a blender! I created the recipe in my NutriBullet Balance blender and smartphone app, which calculated the nutrition information in real time! So, so easy.

Ingredients:

  • 1/3 cup olive oil
  • ½ cup smooth tahini
  • 2 tbsp fresh lemon juice
  • 2 small cloves garlic, roughly chopped
  • ½ cup fresh cilantro
  • ½ tsp salt
  • ½ tsp cumin

Instructions:

  1. Combine all ingredients in a blender and blend until smooth.
  2. Drizzle over just about anything!

This recipe will keep in the refrigerator for 4-5 days. If you make it, tag @daisybeet on Instagram so I can see you creations! 🙂

Curry Coconut Red Lentil Soup

Daylight savings time is when the changing seasons really hits me. The days are getting shorter as the temperature drops. I actually like the first few weeks after we change the clocks, because I enjoy waking up when the sun is rising. But I know in about a month, I’ll be wondering daily why I live on the East Coast (anyone in California looking for a winter roommate)?

My body starts craving warming flavors and hot foods around this time, too. Some of my favorite spices to cook with in the fall and winter are ginger, curry, and cinnamon (and this soup uses all of these)! This recipe is super simple but filling, thanks to the addition of lentils. Lentils are a legume, and come in many different varieties. They are such a wonderful ingredient, and I find they don’t always get the attention they deserve! They are a great source of plant based protein, and are rich in nutrients like folate and manganese. Plus, they are extremely inexpensive. I’m often asked how I can spend so little on groceries each week and still eat well. A plant based diet actually lends itself perfectly to eating on a budget, because vegetarian protein sources are generally less expensive than animal proteins. Some of my other favorite affordable vegetarian proteins are chickpeas, black beans, tofu and eggs.

I used red lentils in this recipe because the cook quickly. They also soften quite a bit when cooked, which helps to thicken the soup’s consistency. If you’d like to keep a thicker broth, I’d recommend not substituting another lentil variety in this recipe. From start to finish, this soup only took about 30 minutes to make! If you’re looking for the coziest soup to warm up to after work, this recipe also is excellent to meal prep!

Ingredients

  • 1 tbsp avocado oil
  • 1 large white onion, diced
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • ½ tsp cinnamon
  • 1 can coconut milk
  • 1 can no salt added diced tomatoes (15 oz)
  • 3 cups vegetable broth (I used Pacific Foods Mushroom Broth)
  • ¾ cup red lentils
  • 8 oz baby spinach or chopped kale
  • Juice of ½ lime
  • Salt to taste

Instructions

  1. In a large pot, heat avocado oil on medium heat. Add onions, cook for 2 minutes until translucent.
  2. Add garlic and ginger, and cook for another 3 minutes, stirring occasionally.
  3. Add spices and salt, stir and let cook for 1 minute until fragrant.
  4. Add coconut milk, diced tomatoes, veggie broth and lentils. Stir to mix everything and bring to a boil, then simmer for 15-20 minutes until lentils are tender.
  5. Stir in greens until wilted.
  6. Add lime juice and salt to taste.

This recipe makes about 5-6 servings, and keeps well in the fridge for 4-5 days.

I hope you guys try this warming soup recipe! Tag @daisybeet on Instagram so I can see your creations 🙂

 

Curry Turmeric Roasted Cauliflower with Golden Raisins and Parsley

Cauliflower has definitely become the most loved vegetable of our generation. We’re adding it to smoothies and turning it into rice and pizza crust. I’d be lying if I told you I didn’t have 8 bags of Trader Joe’s cauliflower gnocchi stashed away in my freezer. As a dietitian, this hardcore vegetable love makes me VERY happy! You guys know I’m a huge proponent of a plant-based diet, so the more veggies, the better!

Cauliflower is part of the cruciferous vegetable family. Other members of this squad include broccoli, kale, cabbage and Brussels sprouts. Cruciferous veggies are loaded with nutrients including vitamin C, folate and vitamin K. In fact, one cup of cauliflower has the same amount of vitamin C as an orange! Folate is an especially important nutrient for prenatal and pregnancy nutrition, as adequate amounts are protective against neural tube defects in babies.

While I absolutely love all the creative ways cauliflower is finding its way onto our plates, I also love cooking it straight up and letting it shine just as nature intended! I often include a big pan of simply seasoned roasted cauliflower for meal prep. I recently was asked to bring some vegetables as a side dish to a holiday party, and I wanted to bring a dish that was a little more “dressed up”. I had just gotten some great curry powder, so decided to use that for flavor inspiration. I landed on this curry turmeric cauliflower and added in golden raisins and parsley to round out the dish. I think it’s a great dish for fall and winter, because it’s full of warming spices. It would be perfect for Thanksgiving!

 

Ingredients

  • 1 large head cauliflower, cut into bite size florets
  • 1 tbsp avocado oil
  • 1 inch piece of ginger, peeled and grated on microplane
  • 1 clove garlic, minced
  • Zest of 1 lemon
  • 2 tsp curry powder
  • 1 tsp turmeric
  • Salt and pepper to taste
  • 1/3 cup golden raisins (optional: soak raisins in hot water while cauliflower cooks to make them more plump and softer)
  • 2-3 tbsp fresh parsley, chopped

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place cauliflower florets on large baking sheet. Drizzle with olive oil, and toss with ginger, garlic, lemon zest, curry powder, turmeric, salt and pepper.
  3. Roast for 25-35 minutes until fork tender and nicely browned.
  4. In a large bowl, toss cauliflower with raisins and parsley. Serve warm or at room temperature.

 

I hope you guys give this recipe a try! Tag @daisybeet on Instagram so I can see your creations 🙂

Vegan Avocado Quesadillas

Thank you So Delicious for sponsoring this post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Happy Tuesday! I’m proposing we include #QuesadillaTuesday to be bundled with #TacoTuesday from here on out. Quesadillas are so simple, and often overlooked, but are equally as delicious. I believe that Mexican food in any form is always a good idea! I love this cuisine not only for the flavorful dishes, but also because there is an abundance of plant-based ingredients. Mexican cuisine incorporates some of the most nutritious foods on the planet, including fresh vegetables, avocados and beans. It is easy to please people with a variety of dietary needs with Mexican food, from paleo to gluten-free to vegan.

To further celebrate the beauty of a plant-based diet, I used So Delicious dairy free shreds in this recipe. The cheddar jack flavor added the perfect kick of heat to these quesadillas. These shreds look and feel like the real thing, and melt beautifully! This dairy-free cheese is an amazing alternative for those who can’t, or choose not to consume dairy products – or for anyone looking for a delicious product. I also love that these shreds are lower in saturated fat than their dairy-containing counterparts.

Following a plant-based doesn’t mean you have to eat salads for every meal. There are so many delicious alternatives out there so you can include your favorite foods. These quesadillas contain just a few simple ingredients, and you can whip up this recipe in just 10 minutes. The recipe is below, if you’d like to try!

Ingredients:

  • 2 whole wheat flour tortillas
  • ¼ cup So Delicious Dairy Free Cheddar Jack Shreds
  • 1/3 cup vegetarian refried pinto beans
  • ½ an avocado, peeled and sliced
  • Handful of baby spinach
  • Avocado oil spray

Instructions:

  1.     Preheat a skillet on medium heat.
  2.     Sprinkle cheese shreds on one half of each quesadilla. Add layers of spinach and avocado slices.
  3.     Spread refried beans onto the other half of the quesadilla, and fold each in half.
  4.     Spray skillet with avocado oil spray. Add quesadillas to skillet, cooking for about 3 minutes until tortilla is browned and crispy. Flip and cook other side until browned.
  5.     Serve immediately with hot sauce, salsa, extra avocado, etc.

Recipe makes 2 quesadillas.

I hope you guys give this quick and filling recipe a try! Tag @daisybeet and @so_delicious on Instagram 🙂

Cinnamon Sourdough French Toast with Sautéed Cinnamon Apples

What’s on your Fall To-Do List? Things I want to accomplish this season include apple picking, drinking tea, lots of baking, reducing clutter in my home and making warming breakfasts on chilly mornings. You guys know I usually love to have a hot bowl of oatmeal, and I couldn’t tell you the last time I had French toast. It seems to be a bit overshadowed by pancakes and waffles these days! I wanted to give this old-school recipe a grown up, healthy makeover. My only stipulation was that the toast slices had to be THICK.

I used my favorite whole wheat sourdough for the bread in this recipe. I love this bread because 1) it contains whole wheat flour, which is rich in nutrients like magnesium, zinc, B-vitamins and fiber, and 2) the sourdough fermentation process reduces phytic acid levels, which therefore allows these important nutrients to be more easily absorbed. I also replaced regular dairy milk with Elmhurst's new Unsweetened Milked Walnuts™. Elmhurst® has become my favorite milk alternative to use for all my recipes. Their unsweetened varieties have just 2 ingredients – nuts and water! This is hard to find, as a majority of milk alternatives on the shelves these days contain added gums and stabilizers. Elmhurst’s unsweetened varieties are the closest thing to homemade, and I feel good about putting them in my body. If you’d like to try Elmhurst, you can find many of their products at Whole Foods, and here is their store locator. You can also have any of their varieties delivered right to your door when you order off their website!

This French toast was a rich, decadent treat on a chilly fall morning, but I felt good about eating it because of the ingredients I chose! The sautéed cinnamon apples really took this stack to the next level - don’t leave them out!

Ingredients

Apples

  • 1 ½ medium Honeycrisp apples, chopped
  • 1 tsp cinnamon
  • 2 tsp butter, ghee or cooking oil of choice

French Toast

  • 1 cup Elmhurst Unsweetened Milked Walnuts
  • 1 egg
  • ½ tsp cinnamon
  • 1 tbsp pure maple syrup
  • Dash of kosher salt
  • 5 slices of whole wheat sourdough bread, sliced about 1 inch thick
  • 2-3 tbsp butter, ghee or cooking oil of choice

Instructions

  1. Heat butter or oil for apples over medium heat in a cast iron skillet. Add apples and cinnamon, stirring occasionally until soft. Remove from heat and set aside.
  2. Meanwhile, heat a separate large skillet on medium heat with 1 tbsp butter or oil.
  3. In a medium bowl, whisk together Milked Walnuts, egg, cinnamon, maple syrup and salt. Transfer to a shallow dish.
  4. Working in batches as not to crowd the skillet, soak both sides of bread slices. Cook each side for 3-5 minutes until nicely browned and tender. Flip and cook for an additional 2 minutes. Add more butter/oil as needed between batches.
  5. Serve stack of French toast topped with cinnamon apples, a drizzle of maple syrup and nut butter (optional, but extra delicious).

This recipe serves 2-3 depending on how big the slices of toast are. It kept me full for hours! If you guys try this recipe, tag @Elmhurst1925 and @daisybeet on Instagram 🙂

 

Two Ingredient Berry Chia Jam (No Added Sugar)

Hands up if you’re and peanut butter and jelly fan! I’ve always loved this classic combination. It’s the ideal two minute meal for beach days, hikes and quick breakfasts. It’s the perfect play on that salty/sweet flavor combo paired with a creamy and jammy texture. Let’s be real, though…pretty much anything tastes amazing when paired with peanut butter!

Conventional jams and jellies you find on the shelves have added sugars. This is partially necessary to increase shelf life, as sugar acts as a preservative and inhibits bacterial growth. And while all fruits/fruit products inherently have sugar in them, the naturally occurring sugar in fruit is nothing to shy away from. Fruit is full of nutritional benefits, including important vitamins and fiber. The fiber in fruit slows down the digestion and eventual release of its sugars into the bloodstream, so it won’t cause a speedy spike in blood glucose the way refined sugars do. If you’re trying to limit added sugars in your diet, preparing this homemade jam is an easy place to start!

This jam takes about 10 minutes to make, and will last in the fridge for about a week. You can customize the size of the recipe, too. If you don’t think you’ll use a whole jar in one week, cut the recipe in half! It’s so versatile – I use it on toast, in my oatmeal, and even as a compote on pancakes. Heating up the berries really coaxes out the natural sweetness of the fruit, so you’ll find you won’t even miss the added sugars. You can use any kind of frozen berries in this recipe – I’ve used blueberries, raspberries, strawberries and blackberries.

Ingredients

  • 3 cups frozen mixed berries
  • 1.5 tbsp chia seeds
  • Optional flavorings: lemon zest, cinnamon, vanilla extract

Instructions

  1. Heat a large shallow pan over medium heat. Add frozen berries and chia seeds, and stir to combine.
  2. Stir occasionally until berries are broken down and mixture begins to thicken, about 5-10 minutes. You may need to break up larger pieces of fruit with your mixing spoon as they soften for a more even texture.

Note: If using only frozen blueberries, you will need to add about ¼ cup of water to the recipe, as blueberries do not break down and release their liquid as much as other berries.

Have you guys made chia jam before? What is your favorite berry combination? If you try this recipe, make sure to tag @daisybeet on Instagram so I can see your creations 🙂

RD-Approved Costco Finds!

Oh, Costco. How many ways do I love you? The endless rows of giant versions of favorite foods, surprisingly great socks and sports bras, and of course, ALL the samples! I’ve always enjoyed going to Costco with my Mom as long as I can remember. Shopping + food sampling all in one? That’s definitely my idea of an afternoon well spent.

Some of my favorite Costco finds from growing up were the salty, M&M riddled trail mix, Nature Valley granola bars, and Cup-a-Noodles. Times have changed a little since I started paying attention to what I put in my body. Gone are the days of loading up the cart with sodium-laden, sugary foods. This past weekend, I was at my parent’s house helping my mom pack up for their upcoming move. We took a lunch break and went to Costco per my request. Buying in bulk/shopping wholesale can be difficult when shopping for a small household, but knowing your eating habits and purchasing longer lasting, not fresh items can be a really smart financial move. These items here fit seamlessly into mine and Ben’s eating habits,  so I wanted to share some of the best deals I found with you guys! I’ve also noted a range of ways to use each item so you’re able to have some variety in your meals, and make sure nothing goes to waste.

  1. Organic Frozen Berries: 3 pound bag for $8.89
  • This purchase was such a no brainer! Ben and I use frozen fruit regularly, plus frozen foods lasts a long time. I would have spent almost 20 dollars on 3 pounds of organic frozen berries at Whole Foods! I don’t always buy organic produce because of the cost, but strawberries are on the “Dirty Dozen” list, so I try to buy organic berries whenever possible.
  • Ways to use frozen berries: smoothies, berry-chia jam, as a topping for oatmeal or pancakes
  1. Fresh Produce: 1 pound clamshell of organic mixed greens for $3.69, 2 pounds of organic strawberries for $4.99, 6 avocados for $5.69
  • Purchasing produce at Costco can be tricky if you have a small household. This is where knowing your eating habits is essential! For me, I know that I eat a lot of greens each week, as I make big salads for lunch, and often like a bed of greens with my dinner. I also love fresh berries with my breakfast. Once the berries are on their last legs, I’ll make a batch of chia jam, or Ben will throw them into his morning smoothie. We also both love avocado, and will each easily eat half an avocado in a day.
  • Ways to use greens: salads, stir fries, green smoothies, add a few handfuls to homemade pesto, in omelets
  • Ways to use strawberries: smoothies, top oatmeal or yogurt bowls, sliced in pancakes, add to salads, mash onto toast in place of jam, berry-chia jam, muddle or puree and add to a cocktail (or mocktail)!
  • Ways to use avocados: sliced in salads or for sandwiches, avocado toast (duh), avocado egg salad, chocolate avocado mousse, guacamole, creamy garlic avocado pasta sauce, smoothies, a green goddess salad dressing
  1. RX Bars: 12 bars for $16.99 ($1.41 per bar)
  • These are one of my favorite on-the-go snacks to have on hand! I love how simple the ingredient list is, and these bars actually tide my hunger over, as they are a good source of both fiber and protein. Costco only sells a box with their Chocolate Sea Salt and Peanut Butter Chocolate, but those happen to be two of my favorite flavors. Also, this box of 12 is almost 10 dollars less expensive than a box of 12 on RX Bar’s website!
  1. Nuts: Various prices, didn’t see anything over $30 dollars for up to 48 oz
  • Nuts are one of the healthiest, nutrient-dense foods to include in your diet. Costco has a huge variety of different nuts and nut mixes. I usually opt for unsalted varieties to limit sodium consumption. While these bags and containers of nuts aren’t cheap, if you consume them regularly they are a good price compared to typical grocery store prices.
  • Ways to use nuts: on their own as a snack, make your own trail mix, in place of granola on a yogurt bowl, in pesto, blend your own nut butter, crunchy topping for salads and grain bowls, roasted with different spices, added to homemade granola
  1. Almond Flour: $11.99 for 3 pounds
  • This was such an exciting find for me! While I do not follow a gluten free diet, I like to use almond flour in healthier baked goods, because of all the beneficial nutrients it has compared to enriched wheat flour. Almonds and almond flour are high in protein, fiber, monounsaturated fats, magnesium and iron. I had just purchased a 1 pound bag of almond flour at Trader Joe’s for $7.99 the week before, so getting 2 pounds MORE for only 4 extra dollars was a steal!
  • Ways to use almond flour: all those yummy baked goods you have saved on Instagram, pancakes, homemade peanut butter cups, combined with crushed nuts to make a crust on baked fish
  1. Frozen Wild Sockeye Salmon Filets: $32.99 for 3 pounds
  • Last but not least, I found this large bag of wild frozen salmon! I love that the pieces are already pre-portioned and individually vacuum packed. I always choose wild salmon over farmed when it’s affordable, but buying it fresh can be SO expensive. Buying frozen seafood in general is a great way to save money. A 2 pound bag of wild frozen salmon at my Whole Foods was $24.99 for 2 pounds. That’s $12.50 a pound vs. 11 dollars a pound at Costco…great savings!
  • Ways to use frozen salmon: baked or pan fried with lemon juice and herbs, salmon tacos, salmon burgers, salmon egg sandwich, in place of tuna in tuna salad

Buying in bulk is certainly not for everyone, but I love it when I have the option! It definitely takes a little creativity and planning, but can save you money in the long run. I started Daisybeet to show you guys that healthy eating really can be affordable and attainable for all, and I hope I was able to help a little with this guide! I would love to hear your tips and tricks for wholesale shopping for small households, as well as your favorite Costco finds 🙂

Avocado Egg Salad Open Face Sandwich

More often than not, my lunch is a big salad I throw together with some crunchy raw veggies, a protein source, avocado and leftover grains/cooked veggies. It’s a filling, satisfying and quick meal, but sometimes I just crave a good SANDWICH. This craving hit last week after an active morning of a leg workout followed by a hike, and I came home starving. I wanted to refuel my body with some more substantial carbohydrates, and a heartier meal, so this sandwich came to mind.

Even before I was interested in nutrition, I was never a fan of mayonnaise. Potato salad, macaroni salad and egg salad never really appealed to me. I also remember portioning out mayonnaise into single size serving cups when I worked at a restaurant and being completely grossed out! While I don’t count calories, traditional mayonnaise packs a lot with little nutritional value in comparison. I love to swap out more nutritious options for mayonnaise in my cooking. Plain Greek yogurt is a great option for sauces, spreads and dips – like in my Spicy No Mayo Slaw for tacos. Mashed avocado is also an amazing swap when you need something creamy and thick! Avocado is full of heart-healthy monounsaturated fats, as well as other important nutrients like potassium and fiber.

This egg salad recipe has just 5 ingredients: eggs, avocado, lemon juice, garlic salt and Dijon mustard.  You won’t find pro-inflammatory oils, excess added sugars or sodium here! If you have hard boiled eggs already prepped, it takes just 2 minutes to make. This sandwich is an ideal combination of protein, healthy fats, fiber and carbohydrates, so it will keep you full all afternoon! Here’s how to make it, if you’d like to try.

Ingredients

  • ½ of an avocado
  • 2 tsp fresh lemon juice
  • 1 tsp Dijon mustard (I used Sir Kensington’s)
  • ½ tsp garlic salt
  • 2 hard boiled eggs, chopped
  • ½ cup baby Spinach
  • 1 slice whole wheat sourdough bread, toasted

Instructions

  1. Mash the avocado, lemon juice, mustard and garlic salt together in a small bowl
  2. Add chopped eggs to a medium bowl. Mix well with the mashed avocado sauce
  3. Top slice of toast with spinach then pile on the egg salad

I hope you guys try this easy egg salad sandwich for lunch when the craving hits! Tag @daisybeet on Instagram so I can see your creations 🙂

 

Shrimp Tacos with Spicy No-Mayo Slaw and Guacamole

Happy Taco Tuesday! Ben and I made these tacos for football Sunday when we had his brother over to watch the Patriot’s game (living with Ben = surrendering the TV every Sunday during football season). We had just come home from grocery shopping at Trader Joe’s, where we picked up groceries for the week and a few staples to have on hand. I shared more details on my stories Sunday, but we ended up spending 98 dollars on our entire grocery haul. If we planned correctly, this will last us most of our meals for the week, for less than 50 dollars per person. I’m great at shopping and meal planning for myself, but including another person (who is larger than I am and therefore eats more food) in this weekly task is totally new to me. I’m lucky that Ben is not a picky eater and enjoys healthy and vegetarian meals, but I want to make sure he feels satisfied and fulfilled by what we are cooking each week. I see this as a new challenge to tackle together!

When planning meals for those with varied dietary restrictions and tastes, I find that “build your own” meals are a really good option. Preparing a bunch of different, simple sides is a great way to allow your guests to add ingredients to their meals based off of their preferences. Tacos are a great example, because you can prepare multiple add-ins, such as beans, different protein options, a few veggie options, guacamole, avocado, cheese, salsas and sour cream. Another easily customizable meal is build your own pizzas (provide regular/whole wheat/gluten free crust and a few options for sauces, cheeses, veggie and meat toppings). Your guests have more control over what they would like to eat, and the hands on process of customizing your meal can be really fun!

These tacos took 30 minutes or less to prepare. We made the shrimp, guacamole and slaw from scratch and, included pre-made pico de gallo and canned beans to make for a speedier meal. We enjoyed this meal as tacos for lunch during the game, then had leftovers in the form of taco salads for dinner. Because you can never have too many tacos!

Ingredients:

Slaw

  • ½ cup plain Greek yogurt or skyr (I used Siggi’s dairy)
  • ½ - 2 tsp hot sauce (use more if you like spicy food)
  • 1 tsp taco seasoning
  • ½ tsp garlic salt
  • Juice of ½ lime
  • 3 cups cabbage, thinly sliced (we used Trader Joe’s bagged cabbage, which has a mix of red and green cabbage and carrots)
  • ½ tbsp jalapeño, minced

Guacamole

  • 2 ripe avocados, halved and pits removed
  • 1 clove garlic, minced
  • 2 tbsp cilantro, chopped
  • ¼ cup red onion, diced
  • Juice of 1 lime
  • Salt to taste
  • 1 plum tomato, seeds removed and diced

Shrimp

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ cup red onion, diced
  • 1 bag peeled and deveined frozen shrimp
  • 1 tsp Primal Palate Adobo seasoning
  • 1 tsp garlic salt

Pre-made pico de gallo, canned beans and corn tortillas for serving

Instructions:

  1. Prepare the slaw: In a small bowl, combine yogurt, hot sauce, taco seasoning, garlic salt and lime juice. Stir well to combine. Place cabbage and jalapeño in a mixing bowl, then toss with yogurt sauce. Set aside.
  2. Prepare the guacamole: Place 3 avocado halves in a mixing bowl with garlic, cilantro onion, lime juice and salt. Mash well with a fork. Add in diced tomatoes plus the remaining avocado half, cubed. Stir to combine.
  3. Prepare the shrimp: heat olive oil in frying pan on medium heat. Add garlic and onion and sauté for 2 minutes. Add shrimp, Adobo seasoning and garlic salt. Stir occasionally until shrimp is fully cooked, about 5 minutes.
  4. Heat tortillas in a frying pan or oven (optional). Set all your prepared ingredients on the counter, and have your guests build their own tacos!

 

I hope you guys give this easy taco recipe a try! Tag @daisybeet on Instagram so I can see your creations 🙂