Who doesn’t love Taco Tuesday? In New Orleans, there was a whole restaurant just called “Tacos and Beer.” Perfect for the day! And straight to the point with the name.
But if you know me, you know I have an unfortunate amount of dietary restrictions (ugh). So usually tacos and other Tex-Mex fare are out of the question. These tacos fulfill the need for tasty Tex-Mex without breaking any rules AND while being healthy too!
Prep Step! Set out and measure all of your ingredients. Wash your veggies and find a pair of rubber gloves if you’re sensitive to jalapeños.
Make the pico de gallo. Cut up the onion, tomato, and jalapeño so that they will fit into a food processor. Add the cilantro and process until it is finely chopped. Mix in the salt and pepper. Set in a fine-mesh strainer over a bowl to release any excess liquid while the turkey cooks.
Heat a pan with a Tablespoon of olive oil over medium heat. Add the turkey and cook until it is done, about 10 minutes. When it is just about done and starting to brown, add the taco seasoning. Stir to coat the turkey evenly.
To a blender, add the avocado (peeled), the yogurt, and spices. Blend until combined. Add the half and half and blend until smooth.
Already ready for assembly! So easy! Start with a lettuce leaf on the plates. Add a generous scoop of turkey, layer pico de gallo on top, and drizzle the avocado cream to finish. Happy Taco Tuesday!
I love to eat “clean” foods, especially in the morning, because they fill you with such wholesome energy. These banana muffins are completely vegan, and they are simply to die for. The peach adds a distinct summer flavor, but they would be great year-round! Add in different fruits to mix it up. They are beyond delicious – you won’t even miss the butter and eggs! Added bonus – they freeze and thaw really well. So you can save some for later!
Prep step! Measure out your ingredients. Melt the coconut oil. Line a muffin tin with papers. Preheat your over to 350°F.
In a large mixing bowl, mash the bananas. Cut up 3/4 of the peach into cubes, and slice the rest. Set the slices aside for later.
Add the brown sugar, honey, and coconut oil to the mashed banana, stir to combine.
In a separate bowl, mix the salt, baking powder, and cinnamon into the flours with a fork. Add the flour mixture in three parts, alternating with the almond milk. Finally stir in the peach chunks and pecans.
Fill the muffin papers and top each muffin with a slice of peach. Bake for 22 -25 minutes and enjoy!