Taco Bowls

Taco bowls are a simple dinner and can suit a variety of dietary needs

Avocado cut in half on a counterI know, I know, what’s with all the bowls? Everything is being made into a bowl! But I’m telling you, bowls make dinner better! From gluten free, dairy free mostly vegan me, to my dairy loving son, and my carnivorous daughter, we have a wide range of palates to satisfy… and bowls do the trick!

You can switch up ingredients to meet any dietary challenge. Autoimmune Protocol? No problem, just fill your bowl with green leafies, and top with meat (skip the taco seasoning or make an AIP version), olives, onions, and avocado. Sprinkle it all with some freshly squeezed lime juice and a little salt, and you are AIP-friendly! Vegan? Leave out the meat and dairy and check your chips. Keto? I really don’t know exactly what you all do… Skip the carbs and eat the veggies and ALL the fats? You get the idea. Bowls are gloriously flexible.

Taco bowls are really just trendy taco salad, but they are a favorite in our home. Just put each ingredient in its own serving dish and let everyone build their individual bowl to suit!

Here are the ingredients I include:

1 lb. ground beef, browned and seasoned with homemade taco seasoning

1-2 cans of black beans (depending how many bean eaters I am having around the table) …dried beans that have been cooked, seasoned, and frozen also work great! If I’m on top of things, I make a big batch in the InstantPot to freeze in smaller amounts. Cans happen when I’m not planning ahead so well.

Lettuce of your choosing (I like red leaf lettuce or baby spinach)

Chopped tomatoes

Chopped avocado with some fresh lime juice

Sliced black olives

Frozen corn, thawed, or canned corn

Shredded cheddar or a Mexican blend of shredded cheese

Chopped green onions

Plain yogurt (our substitute for sour cream)

Salsa of your choosing

Tortilla chips

Hot cooked rice

That’s it! So simple. And everybody’s happy. Taco bowls!

What would you put in your bowl?

So much love,

~April

Simple Blueberry Breakfast Smoothies

A delicious and refreshing start to the morning

(Vegan, Autoimmune protocol friendly)

Close up of blueberries on a wooden table

The weather has been absolutely frigid for several days now… the kind of cold I can’t seem to shake, even in our cozy home. It seeps up through the tile on the floor, and seems to melt lazily in through our windows at night.

These would typically be the days when bowls of hot steel cut oats appear for breakfast at our house, filled with apples, cranberries, pecans, and chia.

(That sounds like some fairy makes these bowls for us, and they float down through the air to our dining table… just give me some wings…)

But for a short time, oats and nuts and seeds are off the table for me, so I’ve been trying to find a tasty alternative to brighten our mornings.

While this smoothie definitely does not help out with the chill (itself being quite cold), it is absolutely delicious, super healthy, and keeps us full for a surprisingly long time.

We are using coconut milk right now, but as soon as I start eating nuts again, almonds or walnuts and water will replace the coconut milk.

Here’s what you’ll need:

2 large leaves organic lacinato “dino” kale, tough center stem removed (I promise, you can’t taste the kale!)

1 organic banana, peeled

2 cups frozen organic blueberries

1 can full fat organic coconut milk

Put all ingredients in the blender, adding water as needed (I usually add about 1/2 – 3/4 of a cup). Blend until smooth and enjoy! This makes plenty for both my husband and I.

What is your favorite healthy breakfast right now?

So much love,

~A