Healthier twist on tacos

Okay, so when I was a teenager I would often go to taco bell with friends. It was open until 4 a.m so it was a prime destination for bored, under-aged people like ourselves. I still remember when they had a big sign saying “Ten tacos for $5!” Who can resist?!

So, now that I am a little bit older, I don’t really eat taco bell anymore. It probably has something to do with my own semi-strict diet of pesco-vegetarianism. I honestly don’t even miss taco bell, especially when there are so many other variations you can make yourself. Bonus: they are not only better for you, but they also taste better.

I have made these kale and brussel sprout tacos several times now, and they are exquisite. They are also vegan friendly! The white bean creama adds an awesome punch, I like to use a lot of it on each taco.

Check out the recipe link! What’s Cooking Good Looking is probably one of my favourite sites to gather cooking inspiration from. So far, I’ve enjoyed all of the results!


Beet and potato salad (vegan!)

After biking 16 km today, I decided I needed a nice refreshing salad. I had some beets, potatoes, and other veggies I picked up at the market, so I thought a beet salad would be perfect!

It’s super hot outside and I needed something light and cool. Bonus: it’s vegan friendly, my favourite.

Me being the type who doesn’t really follow recipes…I just threw it together but it turned out great. Here’s what I did:

Boil 5 beets, 3 large carrots, and about 10 small red potatoes. Once they are cooked through, chop them up and put in a mixing bowl.

Chop up 3 pickles and some green onion. Add to the mix!

Time to add some spices and flavour.

I used paprika, pepper, himalayan sea salt, balsamic vinegar, olive oil, and lemon juice. A dash here and a dash there works, add as much or as little as you like. I’m not one for measuring when it comes to something like a salad.

For some spice, I also added one chili pepper. They are small but mighty!

Toss and put in the refrigerator to cool. Wait about 30-45 minutes, then enjoy!


What I do

I find that cooking and baking make me feel better when I’m down. I don’t know why…it just does.

The last few days have been pretty awesome. I bought a bunch of avocados so I’ve been thinking of different things I could do with them. I’ve had them on mini pizzas, in pasta, blended up for some guacamole, and even on sandwiches.

My next avocado project will be a soup! Probably made tomorrow…just in time for a lovely picnic in the park!

The other day I made rice with lemon and almonds. I also put in some parsley and yellow peppers, as well as some ginger.

I’m working on this whole pictures of food thing…it’s actually more difficult than you would think!

I also decided to make my roommates and I a little treat, and one that also happens to be vegan friendly if made with soy milk!

Blueberry and raspberry cobbler…it is a little bit of heaven. I think a peach cobbler will be in order for the next round of deserts.

And as for my avocado fix of the day…

pasta, with pesto, garlic, tomato sauce, yellow peppers, and avocado, obviously. Also, I put a few cubes of brie on top. So good.