mexican

Cauliflower Nachos

Cauliflower has easily become one of my favorite veggies. It's delicious on its own or roasted, and it can literally be made into or the vehicle for basically anything - pizza crust, rice, buffalo "wings", you name it! It just has a naturally great flavor without being overwhelming. 

So earlier this week when I was craving nachos, I figured why not?! Sweet potato nachos are delicious, so why not swap out the chips (or sweet potatoes) for cauliflower this time. I just sliced the cauliflower into thin, chip-like pieces, seasoned them a bit, and they were the perfect base for some delicious nachos.

Here's What You'll Need:

-1 head of cauliflower, sliced into 1/4-1/2" strips (they will naturally break into "chips", and you can cut them into smaller pieces if desired)
-2 tbsp avocado oil
-1/4 tsp sea salt
-1/4 tsp black pepper
-1 tsp Just Spices Flavors of Mexico Seasoning (the code juststacy15 will get you 15% off)
-1/2 cup black beans
-1/2 large tomato, cubed
-1/4 cup red onion, chopped
-1/2 avocado, cubed
-1 jalapeno, chopped (optional)
-1/4 cup salsa
-1/2 cup shredded Mexican cheese blend

Instructions:

1) Toss the cauliflower pieces with the avocado oil, sea salt, black pepper, and Flavors of Mexico spice blend, and spread the cauliflower evenly over a baking sheet lined with parchment paper.
2) Cook in a preheated oven at 450 degree for 15-20 minutes until tender.
3) Remove from the oven, and evenly spread all of the other ingredients over the cauliflower.
4) Return the cauliflower to the oven at the same heat for an additional 5 minutes until the cheese melts.
5) Remove, serve, and enjoy!

Easy peasy, right?! And it's oh so delicious! You won't be missing those chips, trust me! I'd love to hear what you think in the comments below.

Spicy Shrimp Fajita Salad

I am probably one of the biggest fajita fans you'll ever meet. If I go to a Mexican restaurant or make my own Mexican food, 9 times out of 10 I'm going with fajitas. They just have such a delicious flavor, and I like that you make them yourself. You can easily skip on or add whatever you like to them. Not feeling the tortilla, just eat the meat and veggies. Not feeling cheese, don't throw it on there. You can make them as healthy (or not) as you'd like.

 Recently I really haven't been in the mood for a salad. Maybe it's the cold weather? Who knows. But I was suddenly really craving one, so I obviously had to hop on the train before it left. I figured why not throw some fajitas on top. Super easy, super delicious, and I get my salad fix.

Here's What You'll Need:

-3 cups of baby kale (or green of your choice)
-1 bell pepper, sliced
-1/2 medium onion, chopped
-6 oz shrimp, cooked
-1/2 avocado, sliced
-1/2 medium tomato, diced
-4 tbsp salsa
-2 cloves garlic, minced
-2 tsp chili powder
-1/2 tsp cumin
-1/4 tsp sea salt
-1/4 tsp black pepper
-1/4 tsp paprika
-1/2 tsp dried oregano
-1 tbsp olive oil

Instructions:

1) Heat up the olive oil in a pan over medium high heat, add in the garlic, and cook for about a minute.
2) Add in the bell pepper and onion, and let them cook down for about 3-5 minutes.
3) Add in all of the seasonings and the shrimp, and continue to cook for another 2-3 minutes.
4) Split the kale between two bowls, top each bowl with the fajita mixture, half of the avocado, half of the tomato, and half of the salsa.
5) Enjoy!

Let me know what you think in the comments below!

Spiralized Zucchini and Bell Pepper Taco Bowl

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Mexican food is one of my favorites. I love the spice it can bring. I'm also a sucker for cheese and carbs, so I sometimes struggle to make healthier choices when it comes to Mexican food. That's not say Mexican food is automatically unhealthy; it can just be harder to make good choices when cheese and tortilla chips hold the keys to your heart.

I was craving something with a kick, but I wanted to try to combat my unhealthy ways with Mexican food. When I make fajitas or tacos, I love throwing in zucchini, bell pepper, and onion. However, my boyfriend HATES onions, so the onions were out. But I decided that I could turn the remaining two into a base for my dish.

I like to use ground turkey when I make tacos. Unfortunately for me, Whole Foods was behind schedule the day that I went, and there was an hour wait for ground turkey. I decided to try ground chicken, and it ended up turning out great.

Top it all off with some fresh avocado, cheese, and salsa, and we have ourselves a meal!

Here's what you'll need:

-About 1 lb of ground chicken or turkey (the package I used was .91 lbs and was perfect)
-2 zucchinis, spiralized
-1 red bell pepper, spiralized
-8 baby bella mushrooms, sliced
-5 tbsp salsa (I used Muir Glen organic black bean & corn)
-1/4 cup + 3 tsp Mexican blend shredded cheese
-1 tbsp sriracha
-1 tsp Mexican seasoning
-1/4 tsp cilantro
-1/4 tsp Himalayan sea salt
-1/4 tsp ancho chili powder
-1 clove garlic
-1 tbsp olive oil
-1/4 avocado, sliced

Instructions:

1) Heat up a pan, add cooking spray, and toss in the ground chicken. Cook until the chicken is no longer pink, mixing around regularly. This will take about 10 minutes total.
2) Simultaneously, heat up a second, much larger pan. Add in the olive oil and garlic and let cook for about a minute.
3) Add in the spiralized zucchini and bell peppers along with the mushrooms to the second pan. Cook for about 5 minutes, mixing regularly.
4) Add sriracha and cilantro to the meat, and continue mixing for about a minute. Remove from heat.
5) Add 2 tbsp of salsa, Mexican seasoning, ancho chili powder, and sea salt to the vegetable mixture. Mix and let cook for about a minute.
6) Add 1/4 cup of cheese to the vegetable and mix for an additional minute. Remove from heat.
7) Dish out the vegetable mixture into 3 bowls, and top each with ground chicken.
8) Add 1/3 of the avocado slices, 1 tbsp of salsa, and 1 tsp of additional cheese to each bowl.
9) Enjoy!

Feel free to top with some fresh cilantro or plain Greek yogurt for some added flavor. Let me know what you think, and feel free to subscribe below!