Leftover Turkey Tacos with Citrus Slaw

Happy Thanksgiving! I am so excited. A holiday all about food is my kind of holiday.

leftover_turkey_tacos_citrus_slaw

Now, if only there was a widely-recognized holiday (as in, no work) that was just all about tacos. THAT would be my kind of holiday.

I’ve never been a huge Thanksgiving leftover person. Don’t get me wrong, I love to smash turkey smothered in cranberry sauce between two pieces of bread and chow down, but I’m not really about stuffing or mashed potatoes. It seems like all the sides disappear rather quickly and what’s left are all the extra pounds of turkey you ordered for the big crowd of people that a) didn’t end up being as big as you imagined in your mind and b) really just came for the sides, anyway.

leftover_turkey_tacos_citrus_slaw

Once you reach the point where you can even think about ever eating another turkey sandwich again (or until next year, you know, whatever), whip up this batch of Citrus Slaw to give your turkey new life. It’s so easy, fast and full of veggies and healthy fats. Shredded colorful cabbages mix with crisp radishes and bright cilantro all tossed in an avocado bended smooth with lime juice to give this crunchy slaw a lush creaminess. I piled the slaw with leftover turkey breast that I shredded up inside a taco with all the trimmings, but it also works great as a sort of salsa or bed for a big ole’ turkey thigh or leg.

leftover_turkey_tacos_citrus_slaw

Citrus Slaw
Author: 
Serves: 4
 
Ingredients
  • For the Slaw:
  • 1 cup shredded green cabbage
  • 1 cup shredded red cabbage
  • 5 chopped or sliced radishes
  • ¼ cup fresh cilantro
  • ½ avocado
  • Juice of 2 limes
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • Pinch of salt
  • For the Tacos:
  • 3 cups shredded leftover turkey breast, warmed
  • 12 corn tortillas
  • Optional toppings: Crema, avocado, cilantro, pico de gallo
Instructions
  1. For the slaw: In a medium bowl, toss the cabbages, radishes and cilantro. Set aside. Place the avocado, lime juice, vinegar, spices and salt in a blender or food processor and blend until smooth.Toss the avocado mixture with the cabbage mixture. Serve immediately or place covered in the fridge for one hour to let the flavors meld.
  2. For the tacos: Warm the corn tortillas in the microwave for about 1 minute. Top each tortilla with a scant ¼ cup of the citrus slaw, top with about ¼ cup turkey followed by any desired toppings. Serve immediately while warm.

leftover_turkey_tacos_citrus_slaw

I’m off to the Northern tundra to freeze my buns off for the weekend (that’s why I have to eat so much on Thanksgiving, I have to find a way to stay warm you know)! I hope you and your loved ones all have a very full Thanksgiving and a very fun leftovers weekend! See you on the other, chubbier side.

Roasted Vegetable Burrito Bowl

roasted_vegetable_burrito_bowl

There are two types of women/girls/young ladies who go to the gym: maintainers and everyone else. Everyone else are the people who are there because they have something to accomplish. Maintainers are obviously the people who are just there to maintain their already fit bodies.

I’m one of the everyone elses. I go to the gym with a purpose and that purpose is to remove all the ice cream sitting on top of the six pack that is surely sitting under my gut, surely. And as an everyone else with a very far-reaching goal at hand can I just make a quick comment about how annoying maintainers are? I’m sorry maintainers, I know it’s not your fault, I’m just jealous. But seriously, they’re all laying on there mats haphazardly doing a crunch while also talking on their phones or gracefully jogging without sweat or struggle while watching a sitcom on the treadmill in their adorable yoga clothes. Then there’s me, an everyone else hauling ass on elliptical in my baggy tshirt with a hole in the armpit, sweat dripping down my face and laughing to myself while listening to a podcast on my phone. It’s a show. You should come watch sometime.

roasted_vegetable_burrito_bowl

I was a maintainer once, for like, a minute. There was some time in college after my Celiac diagnosis when I started feeling better than I ever had, and because of that, I started running every day. I was one of those annoying people who said things like, “Honestly, if I missed a run I would just go crazy.” Yeah, I know. But that was also a time in my life when I walked one mile just to my first class of the day. Now, one year out of college, the furthest I walk is to and from my car and to and from my office to the bathroom, and I have to say, I miss being at least a little bit of a maintainer.

roasted_vegetable_burrito_bowl

So in an effort to restore some of that healthy-go-lucky lifestyle despite being bound to my office chair 40+ hours per week, I’m working on adding more walking throughout my day, specifically in the morning, going on my weekly hikes now that the weather is cooling down and eating a better diet with many, many more veggies. And because I’m not the best at eating vegetables that aren’t just handfuls of spinach—like in everything, just give me all the spinach all the time—I’m turning to a couple of vegetarian meals per week that give me a delicious variety of healthy produce.

roasted_vegetable_burritto_bowl

This Roasted Vegetable Burrito Bowl sneaks lots of veggies into my diet while being absolutely mouthwatering and just as filling as a meaty meal. A mix of seasoned vegetables—sweet potato, onion, mushrooms and green peppers—slowly roast in the oven creating warm flavors to provide some serious fall comfort food you won’t feel guilty about. Pile them on top of fluffy brown rice, top with some chopped romaine lettuce, cilantro, salsa, a squeeze of lime and even some avocado for a complete and delicious one-bowl meal. I’m completely hooked on this dish. Seriously, I’ve eaten it for lunch every day this week (I usually only make/post recipes that serve one or two people—its perfect for dinner + lunch the next day—but because this has so many veggies, it makes about four servings. Which is perfect for packaging in individual containers for easy reheating all week long!). This coming from someone who doesn’t get excited about vegetables or really like sweet potatoes. Yeah, it’s that good.

roasted_vegetable_burrito_bowl

Roasted Vegetable Burrito Bowl
Author: 
Serves: 4
 
Ingredients
  • 1 sweet potato, cubed
  • ½ onion, chopped
  • 1 cup sliced baby bella mushrooms
  • 1 small green pepper, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • 1 can black beans, rinsed
  • 1 cup brown rice
  • Optional toppings: chopped romaine, cilantro, lime, avocado, salsa
Instructions
  1. Preheat oven to 350 degrees (if you want a faster meal, preheat to 425 degrees). Line a rimmed baking sheet with foil or parchment paper.
  2. Prepare the brown rice according to package directions.
  3. Mix all the vegetables together on the baking sheet and coat with the olive oil and seasonings. Spread into one even layer on the pan.
  4. Bake for 45 minutes (20 minutes if using fast method), adding the rinsed black beans with 10 minutes left (5 minutes for fast method).
  5. Once the vegetables are tender and the beans are heated through, remove from oven and assemble bowls with rice, then veggies followed by any desired toppings.

roasted_vegetable_burrito_bowl

How do you guys sneak a little extra fitness into your daily routines? Now that I’m not walking all over campus to get to and from all my classes, I need a way to stay more active all day long. How did you make the transition from campus life to office life while staying active and healthy? I’d love your help!

Simple Shrimp Tacos

Simple Shrimp Tacos

Word has it that this Saturday is National Taco Day. I’m not sure who gets to decide when and which of these absurd holidays exist but I’m definitely not mad about a day all about tacos. As far as I’m concerned, every day is all about tacos.

Simple Shrimp Tacos

I’ve had at least one request (OK, let’s be honest it was just one, as in, the only request I’ve ever gotten, ever.) for more veggie Mexican recipes and I promise they’re coming! I actually do eat vegetarian several meals for week, but those dishes are more in the realm of grilled cheese sandwiches and veggie-loaded pasta dishes. So since veggie Mexican isn’t my forte, I’m putting some extra time into creating something great (I’m thinking another burrito bowl and endless taco options).

Simple Shrimp Tacos

But about these tacos. Not vegetarian, but for all my pescetarians out there, shrimp tacos are the bomb. These Simple Shrimp tacos are just that, simple. They can be thrown together in a flash—I’m talking ten minutes, fast. Plump juicy shrimp are sauteed with garlic and chili then layered on soft corn tortillas with crisp cabbage and creamy avocado. A perfect, flavorful, balanced and quick meal!

Simple Shrimp Tacos

Simple Shrimp Tacos
Author: 
Serves: 2
 
Ingredients
  • 8 ounces large, cooked, peeled, deveined shrimp (about 18 for 31-40 per pound. I buy these in the freezer aisle in a big bag so I always have some on hand!)
  • ½ teaspoon garlic powder
  • ¼-1/2 teaspoon chili powder
  • ¼ teaspoon salt
  • 2 tablespoons olive oil
  • 6 corn tortillas
  • ½ cup shredded cabbage
  • 1 avocado
  • 2 limes
Instructions
  1. If frozen, thaw the shrimp in cool water.
  2. Meanwhile mash the avocado with the juice of one lime. Mix until smooth. Place in a plastic sandwich bag and set aside.
  3. If thawing, drain the shrimp and remove tails. If already thawed, just remove tails. Toss with the garlic, chili powder and salt.
  4. Heat the olive oil over medium high heat. Add the shrimp and saute until heated through, about 2-3 minutes. Remove from heat.
  5. Warm the tortillas in the microwave for about 30 seconds in the microwave.
  6. Top each tortilla with even amounts of the cabbage, shrimp (about 3 per taco) and avocado (cut one corner off the bag and pipe the avocado-lime mix on the tacos). Serve with slices of fresh lime.

Simple Shrimp Tacos