Taco bowls or tacos are one of the EASIEST and QUICKEST recipes I have in my arsenal. My husband and one year old both love them, so it’s a great dinner option that will appeal to the whole family. They can also be clean and healthy if you make a few quick and easy swaps.

Healthy Swaps:

• Swap ground turkey instead of ground beef. It’s lower in fat!
• Toast tacos instead of frying – also use corn instead of flour.
• Add flavor to your food with seasoning and fruit juice (limes in this case) instead of with cheese and sour cream.
• Choose one carbohydrate instead of multiples: my favorites are either brown rice/quinoa, black beans or tortillas. Go with a bowl and cut out the tortillas all together!

Healthy Taco Bowls (or Tacos)

Makes 2 bowls or 4 tacos

Ingredients:

1 Tbsp. Olive oil
12 oz Ground turkey
2 Tbsp Taco seasoning (I used Flavor God Taco Tuesday seasoning)
1 Cup Pico de Gallo (or salsa)
1 Cup Black beans
2/3 Cups Shredded Mexican cheese blend
Lime

Optional:

4 Corn tortillas (small size)
1 Cup Brown rice (cooked)

Directions:

1. Add olive oil to pan over medium high heat. Add ground turkey and seasoning. Continue to break up with spatula until cooked through. Roughly 10 minutes.
2. Drain and rinse black beans
3. Cook rice according to directions (if using)
4. Toast tortillas (if using)
5. Divide all ingredients into 2 bowls or onto two plates (if making tacos)
6. Top with hot sauce of your choice and a fresh squeezed lime wedge

Container count for bowls no rice: 
1 Red, 1/2 Green, 1 Yellow, 1 Blue, 1 Tsp

Container count for tacos no rice: 
1 Red, 1/2 Green, 2 Yellow, 1 Blue, 1 Tsp

Container count for tacos & rice: 
1 Red, 1/2 Green, 3 Yellow, 1 Blue, 1 Tsp

I made these burrito bowls last week for the first time, and quickly fell in love with how quick and easy these are to prep! It didn’t hurt that my husband LOVED them just as much as I did. It’s always tough to find something we both agree on… well, more like something he actually tells me he likes (he know to never question my cooking!).

You can prep these on the weekend, and they keep very well throughout the week. I ate mine cold, but if you want to reheat them you’ll want to keep the salsa/pico de gallo separate, and add after heating.

Yields 5 burrito bowls

Ingredients: 
1 Tbsp. olive oil
20oz lean ground turkey
2.5 cups black beans, drained and rinsed
2.5 cups quinoa, cooked
2.5 cups salsa or fresh pico de gallo
1/3 cup cilantro, chopped
1 lime, cut into wedges
1¼ avocado, sliced (optional) 

Directions: 

1. Add 1 Tbsp olive oil to a pan over medium heat
2. Add 16 oz ground turkey to the pan, breaking up turkey with a spatula. Cook until no longer pink
3. Season with low sodium taco seasoning or Flavor God Taco Tuesday seasoning, remove from heat and set aside to cool
4. Portion out cooked turkey into 5 meal prep containers (like the ones here)
5. Drain and rinse black beans, and portion ½ cup into each meal prep container
6. Portion ½ cup cooked quinoa into each meal prep container
7. Portion ½ cup salsa or pico de gallo into each meal prep container
8. Top each container with 1 Tbsp. chopped cilantro and a lime wedge
9. Option to add ¼ of a sliced avocado

ENJOY!

Fixate containers: ½ purple, 1 red, 2 yellow, 1 tsp (1 blue optional)

These sautéed kale and red bell pepper egg cups are OFF THE HOOK! I am definitely adding these to my weekly rotation. They are simple to make ahead of time and easy to reheat well! They also are great to kickstart your morning on the right track… lots of protein and greens.

Yields 15 egg cups
1 Serving = 3 egg cups

Ingredients: 
olive oil
non-stick spray
10 eggs
2.5 cups kale, chopped
2.5 red bell peppers, chopped
1.5 cups onion, chopped
1 cup feta cheese, crumbled

Directions: 

1. Preheat oven to 350° F
2. Add 1 Tbsp olive oil to a pan over medium heat
3. Add 1.5 cups chopped kale, 1.5 chopped red bell peppers, and 3/4 cup chopped white onions–season with salt and pepper, and cook until onions become translucent, about 5 minutes
4. Whisk 6 eggs in a bowl
5. Coat muffin tin with non-stick spray and fill with equal parts of your sautéed veggies.
6. Spoon in equal parts of the egg mixture–fill to just under the top of the pan
7. Top each with 1 tbsp of crumbled feta cheese
8. Place in oven and cook for 15 minutes
9. Cool and remove from pan. Store in an airtight container in the fridge. Microwave for 1-2 minutes and top with your favorite hot sauce or salsa.

ENJOY!

Fixate containers: 3 egg cups = 1 red, 1 green, 1/2 blue, 1 tsp