Beef Taco Salad Bowls with Avocado Crema
Taco salad bowls are the perfect weeknight dinner. Extra-lean ground beef, avocado crema, and customizable additions for every palate.
it all started with a love for food
Taco salad bowls are the perfect weeknight dinner. Extra-lean ground beef, avocado crema, and customizable additions for every palate.
When I’m feeling under the weather (or feel like I need some fibre), I often make this lentil vegetable soup. This healthy soup is lightly spiced with a curry blend, along with fresh garlic, onion, carrot, celery, parsnip, potatoes, and rich chicken broth (or veggie).
My dad put this chili recipe in one of my school cookbooks they sold each year. My dad always used beef and pork, but I’ve used a ton of different meats to great success. My favourite spin on it is elk and adding a habanero pepper for heat. This chili is popular everywhere it goes.
This recipe is delicious and a great main along with rice or a good addition to a lineup of curries for dinner. I prefer to eat over rice but this curry is perfect for dipping naan or flatbread. Freezer friendly and make-ahead friendly.
These vegan enchiladas verdes are to die for! It brings me right back to this small restaurant in Mexico that always made the best enchiladas. The secret is always in the sauce (salsa). Salsa verde is tangier and typically spicier than salsa roja.
Before I met my husband this was one of my go-to meals. Ready in under 30 minutes and packed with plant based protein. Quick weeknight dinner and great meal prep.
This recipe is based off of an old family recipe that I grew up loving and enjoying, but recently converted to plant based. Hearty, filling and healthy, this recipe will wow all your meat loving chili friends.
This breakfast scramble is a total upgrade from your typical tofu scramble and it only takes a couple of extra minutes. This bowl is a big hearty bowl of goodness and ready in only a few minutes.