Today I was wrapped up in work and let myself get to the point of stomach growling hungry. The kind of hungry that makes you go into the kitchen and want to eat the first thing you see. Which, in my case, happened to be a gluten-free chocolate babka.
I resisted the babka, as much as I wanted to eat it. Upon breathing and thinking a moment I also noticed I had some corn tortillas. I checked the fridge to see what I could throw on them. There was leftover ground turkey that had been seasoned with verde mole but I wasn’t in the mood for it. (Hungry and picky, no less). I did have mushrooms, broccoli slaw, avocado and daiya cheese. Perfect!
To keep the tortillas from falling apart I toss them on the stove and set the burner to medium. When the top of the tortilla starts to brown I flip it to the other side and let it char for about 20 seconds. I quickly heated the mushrooms, broccoli slaw with a sprinkle of Mexican spices and lunch was done. Though the picture is of one taco, I made 3 of them.
You could make these tacos with what ever you have in the house. Beans would be a good protein choice and I think olives would have went nicely in my mix. The point is to use what you have on hand and what you enjoy eating. It doesn’t have to be complicated or take a long time.
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