Do you struggle getting food on the table fast? Are you trying to manage a house full of crazy-hungry kids? Or are you asking yourself, “why did I invite my friends over for dinner after work?” Then this recipe is for you! Muffin Tin Tacos are the solution for whenever someone asks, “What’s for dinner?”
I hear it all the time, “Sara, I love good food, but I just don’t have the time to pull it all together.” I totally get it. Time is something we would all like more of. But since I can’t add more hours to your day (I really would love to do that for you), I can give you some strategies on how to be efficient in the kitchen. And as a bonus, I’m sharing an awesome naan pizza recipe with you!
TACOS are one of my absolute favorite foods (it’s a tie with pizza if you must know). I honestly believe that anything can become a taco. And tacos can be for any meal, not just lunch or dinner, but breakfast too or hey, how about a taco snack? YUM! But if you must know, fish tacos are my most favorite, with shrimp tacos following close behind! Hmmm, did someone say Tequila Citrus Shrimp Tacos?
Busy girls (and guys)! Attention please! I’m super excited to share some really fun stuff with you today. Just what am I sharing? I’m so happy you asked! In today’s post, you’ll find the following: A fast and fun recipe: my CURRY BULGUR BOWL and tips on nourishing yourself – I’m calling them Nourishing Reminders.
Intrigued? I thought so! Catch the recipe and my tips below.
Can Nachos be considered dinner? I’m here to tell you that, YES, yes they can! Sound crazy? Have I lost my mind? Well, yes and no! But I’m seriously not crazy when I tell you nachos can indeed make a nourishing meal! To prove it to you, I’m sharing my recipe for these seriously delicious Veggie Loaded Nachos!
Fancy a few superfoods? Well, then you need this Chickpea Turmeric Quinoa Bowl!
When you’re a food that’s lumped in the category of “super foods,” you must feel pretty fantastic. There’s likely plenty of publicity and notoriety along with hoards of people flocking to get your autograph. Ok, maybe it’s not quite like that, but I sure love the idea of food celebrities, don’t you? Kale and blueberries slipping into limos while shielding their eyes from the flash bulbs of the paparazzi. Fun!
Cauliflower is having a moment right now.
Some may argue it’s moment is over, but not me. Never one to shy away from a culinary or food trend, I wanted to give the roasted cauliflower “steak” a try. Well, so here’s the thing about me, I am NOT patient. Not one little bit. So all of that fuss of carefully and perfectly slicing that cauliflower and then to have millions (exaggeration) of pieces of cauliflower fall off – well, it just frustrated the crust out of me!
Gluten-Free Delicious-ness + A Grilled Flank Steak Recipe
It’s that time again, time for me to tell you what to eat. The current issue of Eating Well features my Gluten Free eating plan that’s around 1500 calories and loaded with flavor (how does a grilled flank steak salad sound?) and fantastic nutrition (loads of veggies, fruits and whole grains!). For those among you who have celiac disease or suffer with gluten sensitivity, this meal plan was designed just for you. I know it can be hard to be creative when faced with food restrictions, so I’ve done the work for you.
I Love Canned Salmon + A Yummy Recipe
In my opinion, canned salmon is an unsung hero in the food and nutrition world. Convenient, versatile and super-nutritious, it’s a shame that it’s so under-appreciated.
Why don’t we use canned salmon more often in our recipes and meals? Perhaps it conjures up memories of the dry, flavorless salmon patties of your childhood. Perhaps it has to do with the lack of foodie “buzz”, because the culinary world hasn’t exactly embraced it either. I mean, when have you ever seen it featured in a dish on a menu at a trendy restaurant?
With the negative connotations and the lack of fanfare, canned salmon hasn’t had much of a chance to shine. I think it’s time to change that! Here’s why:
Bring on the Canned Salmon! 3 Reasons Why It’s Great.
- It’s Versatile! – Canned salmon can be used for salads, burgers, meatballs and so much more! That seems like a pretty great blank canvas if you ask me!
- It’s Convenient! – All you need is a can-opener, no cooking required. Highly portable and easy to use. The definition of the modern connivence food.
- It’s Nutritious! – Loaded with nutritious Omega-3 fats as well as selenium and protein, canned salmon is an easy way to fit more fish (you should be eating at least 8 or more ounces per week!) into your diet.
A nutrition-packed bowl loaded with lean proteins, whole grains and vegetables.
- 1/2 cup bulgur
- 1 cup boiling water
- 1/4 teaspoon Kosher salt
- 3 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, chopped
- 2 tablespoons chopped, fresh dill
- 5 ounces greens (baby kale, spinach, baby lettuces, etc)
- 6 ounces canned salmon
- 1 cup thinly sliced cucumber
- 1 cup cherry tomatoes, halved
- Place bulgur in a medium bowl. Add salt, then cover with boiling water. Immediately cover the bowl with a piece of plastic wrap and let bulgur steam for about 20 minutes.
- To a blender add the the Greek yogurt, lemon juice, garlic and dill. Add a pinch of Kosher salt and blend until smooth. (Dressing can be made without a blender, finely chop garlic and dill and then whisk all ingredients together.)
- Divide lettuce and portion into bowls. Top each bowl with bulgur, salmon, cucumber and tomatoes. Drizzle with dressing and serve.
- Serving Size: 2
- Calories: 288
- Sugar: 6
- Sodium: 615
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 36
- Protein: 23
- Cholesterol: 58