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!
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Step One.
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.
Step Two.
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.
Step Three.
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.
Step Four.
To a blender, add the avocado (peeled), the yogurt, and spices. Blend until combined. Add the half and half and blend until smooth.
Step Five.
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!
Enjoy Taco Tuesday the healthy way with lettuce tacos brimming with flavorful, lean turkey and topped with fresh pico de gallo and avocado cream
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Instructions
Years ago, before the trend, I decided to go low carb. It was for a number of reasons, but it was incredibly difficult to find recipes and ingredients that worked with my new diet. I came across the idea of ricing cauliflower in place of regular rice. I decided to try it, and it was awesome. But it was a bit tedious to do. Now that they have riced cauliflower available at the store, I am making recipes with it left and right!
This recipe combines healthy protein with fresh spring flavors for a satisfying meal. Customize it however you want - your culinary imagination is the limit!
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Instructions
Earlier this spring, my mom visited me in NOLA while she was on Spring Break. We had so much fun running around and doing the best tourist-y things that New Orleans and the South has to offer! Oysters at Superior Seafood, Mint Juleps at Oak Alley, and pour-overs at Hi Volt coffee. Don’t tell me you’re surprised that all of the highlights involved food!
Though my vacations – and vacation plans for other people – are notoriously “Type A” and ridiculously packed, I did let mom take a night off for a chill day. We cooked together (less than a dozen angry words! A new record!) and recreated this recipe that my northerner mother makes frequently at home.So, yes, this is a total “cheater” recipe , and not authentically Cajun, but it is still seriously delicious and can be made in any place in the world!
I made a few modifications to up the healthiness and creaminess. Note of caution – I use “healthy” in the terms of low-carb dieting. There are very few carbs in here (cut out the bell pepper and onion if you’re keto or severely low-carb), but there is a lot of tasty fat in the cheese. If you’re not worried about carbs, pop these shrimps over pasta or rice for a filling meal!
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Step One.
Measure out your ingredients. Prepare your shrimp (remove the tails and de-vein if necessary, depending on what you bought). Chop up the bell peppers to the desired size. I gave them a rough chop so that each bite would deliver a big burst of fresh flavor. Coat the shrimp with the Cajun seasoning. Cut the cream cheese into small cubes (about ten).
Step Two.
Melt the butter in a large pan over medium-low heat. Add the onions and bell peppers; saute for about ten minutes, until the onion is translucent.
Pro Tip: Saute the vegetables over medium-low heat so that they soak up the butter and cook evenly. Even though it takes longer, this will keep the butter and the vegetables from burning!
Step Three.
Toss in the shrimp, and cook them, stirring around, for about 8 minutes, or until cooked through. Add the spinach, and continue to stir until it is wilted.
Step Four.
Pour the cream into the pan; add the cream cheese. Let this mix heat up for about two minutes, then stir it together until it is mixed evenly. Finally, sprinkle the parmesan on top. Let it heat up again, and then carefully stir until it is melted and incorporated throughout. Serve and enjoy!
This easy shrimp recipe is a quick fix for a protein-filled weeknight dinner with the taste of Louisiana!
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Instructions
I love living in New Orleans, but I always get homesick for Wisconsin during fall. The cool weather, the leaves, the crisp air… it’s as cliche as a Hallmark movie, but I love every minute of it.
I’ve decided to start fall here anyway, even though my car registered at 110° yesterday when I got in after word. I stopped at Trader Joe’s (new to New Orleans! Finally!) and got a few fall staples. So I put a few to good use this morning for a simple fall breakfast!
Be sure to add this granola to your shopping list the next time you go to Trader Joe’s!
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Step One.
You want to use plain Greek yogurt for this parfait. It’s tangy and not-so-sweet flavor is exactly what you need to pair with syrup and sweet granola.
Prep your ingredients.
Step Two.
Mix the yogurt the with pumpkin and cinnamon in a bowl before you assemble the parfait.
Step Three.
Add a third of the mix to a cup or a bowl. Drizzle with one third of the syrup. Sprinkle 1/3 of the granola on top.
Step Four.
Continue layering like this until all of your ingredients are used!
Enjoy the first bite of fall!
A sweet and tangy bite of fall that is perfect for a protein-filled, energizing breakfast!
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Instructions
On a sticky summer day, I just love to crunch down on a crisp, flavorful salad. Usually I like to enjoy a hot dinner at night, but I just can’t bring myself to do that when it’s 95° outside!
I have a cooking philosophy that I think this salad does a wonderful job of exemplifying. Gourmet cooking is fun and zen, but sometimes “what’s in the fridge” is just as good, and way easier. This is that salad.
I didn’t run to the store. I didn’t spend a lot of time. Any cook of ANY skill level can whip up this salad and bite into yum.
Protein-rich salmon and hemp seeds paired with sweet mango and bursts of grape make this salad another summer staple.
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Step One.
Protein-rich salmon and hemp seeds paired with sweet mango and bursts of grape make this salad another summer staple.
Ingredients
Instructions
Brunch is the best meal of the day. Period.
You can go sweet, you can go savory. You can go both. You can have appetizers, you can have desserts. You can drink with no one judging you. What could be better?
I first tried biscuits and gravy at one of my favorite brunch spots. But what could be better than homemade? Being from the north, I was very confused about the whole gravy thing. I mean, is it necessary to put carbs on your carbs? One bite of this and the answer is “hell, yea!”
The first time I made gravy, I missed the part about adding the milk slowly. Womp womp. Flop. I ended up with a milky mess. Take two was much better. And it was carby heaven that sent me off to nap time dreams of fluffy and creamy goodness.
Biscuits and gravy is a classic, and this is a simple yet tasty rendition. Be careful with the milk!
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First, make the biscuits.
Step One
Prep Step! Measure out all of your ingredients.
Step Two
Mix your dry ingredients. Then, using SUPER cold butter, cut the butter into the flour mix with a pastry cutter (or use your fingers, but be careful because they’re warm).
Step Three
Mix in the buttermilk, form your biscuits, and pop ’em in the oven.
Now, make the gravy
Step One
Prep Step! Lay out all of your ingredients, and set a pan over medium heat.
Step Two
Add your sausage to the pan. I like to do it in one big lump and then break it up as I go. This ensures that I never get too small of pieces. As a serious sausage lover, the bigger the better!
Step Three
Now add your flour. Stir it around until the flour coats the sausage. You’re ready for the milk!
Step Four
Add you milk SLOWLY, whisking it in as you go. Once it’s all in, whisk it around a bit more and let it cook until it is a good consistency.
Step Five
Turn your heat down to low for the gravy and start your eggs. Serve it up!
Ingredients
Instructions
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© Adventures of a Frostaholic