Do you have any family meal planning traditions?
Little fun routines that brighten up your day or week?
We started doing Taco Tuesdays this summer, and it's been a blast.
It gives us something to look forward to, and reduces my stress by knowing what type of meal I'll be making every Tuesday. Plus, tacos are a fun, quick, and easy way to eat lots of veggies.
Want to join the tradition? Below is a yummy recipe to get you started. And you can get our recipes and grocery list every week here.
Loaded Veggie Tacos
These babies are loaded with energizing, flavorful veggies and topped with a delicious yogurt sauce that will give your body the healthy fats it needs to shine! Make sure to purchase full fat yogurt from a grass-fed animal for the best fats and for the best boost of probiotics, which will keep your skin shimmering and tummy happy all summer long.
2 -sweet potatoes
2 T. - olive oil
1/2 t. - sea salt
1/2 t. - chili powder
1 T. - olive oil
1/2 - purple onion, sliced
2 cloves - garlic
1/2 lb - green beans
2 - portobello mushroom caps
1 1/2 c. or can -black beans
1 t. - chili powder
1 t. - cumin
3/4 c. - organic greek yogurt
1/4 c. - fresh cilantro, chopped
2 T. - lime juice
1/4 t. (or less) - cayenne pepper
your favorite corn tortillas OR chard leaves
cheese of choice (optional)
- Preheat oven to 425. Wash and slice sweet potatoes into wedges. Place on a baking sheet, drizzle with 2 T. olive oil and season with sea salt, chili powder, and cumin. Toss to combine, and bake for 30 minutes or until soft; stirring occasionally.
- Meanwhile, in a large skillet, heat 1 T. olive oil over medium heat. Sauté onion and garlic for 3 minutes, then add green beans, sliced mushrooms, and chopped pepper. Sauté 3-5 minutes, stirring regularly, until tender.
- Place black beans in a bowl and mix with chili powder and cumin. Stir together chipotle sauce.
- In a warm tortilla or chard leaf, spread a dollop of chipotle sauce, a few sweet potato wedges, black beans, and veggies. Top with fresh cilantro and cheese, if desired.