I think that the best food can be found inside of a taco. There are so many varieties of tacos, and they can be tossed together quickly with whatever ingredients you have on hand. Since going gluten free, corn tortillas have been essential to my feeling that I can still love food without being deprived. Staying with my main theme of trying to fit as much nutrition into a square inch as possible, I have combined cauliflower, sweet potatoes and brussel sprouts for a delicious and filling taco base. We have spiced it with with garlic, smoked paprika, chipotle and the best fats–avocado and cashews. I had no idea how they were going to turn out, but seriously, these tacos bring the flavor. More….
Most who strive for a vegan or vegetarian lifestyle inevitably cook for, or entertain friends or family who don’t follow that diet. I don’t cook meat, but found these awesome tasting gluten free salmon patties at Costco, and since then, no other measures up. I always make a salad with the salmon, and add a variety of ingredients to up the nutritional value. This day, I added kale, leeks, pine nuts and these amazing glazed beets. No other dressing was even necessary.
If you are taking big carbs like pasta out of your diet for some reason, (and there are many), it is great to have a pasta free lasagna that is as scrumptious and satisfying as an all you can eat pasta buffet….. ..without the calories, fat, carbs or gluten. With yellow squash, zucchini, kale, basil, onions, garlic, and red pepper for a kick, this Zucchini Lasagna is all you need.