Fish tacos are one of my all time favorites - especially with the warm weather of summer upon us.
Grab some brightly colored fresh mangos and whip up a light and tasty tropical inspired dinner on a hot summer night. Easy to make and you can prepare the ingredients in advance. The refrigeration time gives the flavors time to marinate and highlight the fresh flavor.
This recipe is wonderful with salmon, fresh caught walleye, crappies or even shrimp - so tasty and versatile!
Most of us are familiar with the idea of a bread bowl or a tortilla bowl, but have you ever eaten a meal out of a squash bowl? Halved acorn squashes naturally form two bowl-shaped, single-serve sections, perfect for filling with whatever toppings your heart desires. The best part is that while bread and tortillas are definitely lacking in the nutrition department, squash is actually one of the healthiest foods you can eat. Acorn squash is rich in antioxidants, potassium, vitamin C, and fiber, all essentials of a properly-functioning, healthy body.1Its nutty, mildly-sweet flavor and creamy texture pair well with just about anything, from curry to barbecue to Mexican-inspired flavors (as seen in this recipe).
Easy and full of flavor, this dish features caramelized, sautéed onions and peppers, savory ground beef, and quinoa cooked in chicken broth for added umami. Even though it’s a gluten-free and dairy-free dinner, even the most ‘meat and potatoes’ type eaters will feel satisfied and full after enjoying this meal.
1 bag of rooibos chai tea (rooibos is naturally caffeine-free)
2 cups of boiling water
1 tablespoon tahini
1 tablespoon almond butter (creamy is preferred)
2 dates (optional)
Cover the teabag and dates (if using) with 2 cups of boiling water and steep for a few minutes.
Discard the tea bag & place tea, soaked dates, tahini & almond butter into a blender.
Blend until creamy. Sprinkle with cinnamon.
Serve and Enjoy!