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brittney
KeymasterReplies viewable by members only
KeymasterReplies viewable by members only
KeymasterReplies viewable by members only
KeymasterReplies viewable by members only
KeymasterReplies viewable by members only
KeymasterReplies viewable by members only
KeymasterReplies viewable by members only
KeymasterReplies viewable by members only
KeymasterReplies viewable by members only
KeymasterYields: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Serving Size: 2 tacosWhole Food Ingredients:
- 1 cup mixed vegetables (e.g., zucchini, bell peppers, eggplant), sliced
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon dried oregano
- 8 small corn tortillas
- Sea salt and pepper to taste
Toss vegetables with olive oil, lemon juice, oregano, sea salt, and pepper. Grill until tender, about 10-15 minutes. Warm tortillas and fill with grilled vegetables.
Nutritional Facts (per serving):
- Calories: 330 kcal
- Protein: 6g
- Fats: 16g
- Carbohydrates: 40g
- Fiber: 8g
- Net Carbs: 32g
- Sugar: 5g
- Iron: 2mg
- Sodium: 150mg
- Potassium: 600mg
- Cholesterol: 0mg
KeymasterYields: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Serving Size: 2 tacosWhole Food Ingredients:
- 2 cups carrots, sliced
- 1 tablespoon honey
- 1 avocado, sliced
- 1 tablespoon olive oil
- 8 small corn tortillas
- Sea salt and pepper to taste
Toss carrots with olive oil, honey, sea salt, and pepper. Roast at 400°F for 20 minutes. Warm tortillas and fill with honey-roasted carrots and avocado slices.
Nutritional Facts (per serving):
- Calories: 320 kcal
- Protein: 4g
- Fats: 18g
- Carbohydrates: 40g
- Fiber: 10g
- Net Carbs: 30g
- Sugar: 9g
- Iron: 1mg
- Sodium: 150mg
- Potassium: 600mg
- Cholesterol: 0mg
KeymasterReplies viewable by members only
KeymasterYields: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Serving Size: 2 tacosWhole Food Ingredients:
- 1 cup mushrooms, sliced
- 2 cups spinach
- 8 small corn tortillas
- 1 tablespoon olive oil
- Sea salt and pepper to taste
In a skillet, sauté mushrooms with olive oil, sea salt, and pepper for about 5 minutes. Add spinach and cook until wilted. Warm tortillas and fill with the mixture.
Nutritional Facts (per serving):
- Calories: 250 kcal
- Protein: 6g
- Fats: 10g
- Carbohydrates: 36g
- Fiber: 8g
- Net Carbs: 28g
- Sugar: 2g
- Iron: 2mg
- Sodium: 150mg
- Potassium: 400mg
- Cholesterol: 0mg
KeymasterYields: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Serving Size: 2 tacosWhole Food Ingredients:
- 1 cup bell peppers, sliced (any color)
- 1 can black beans, drained and rinsed (organic, BPA-free can)
- 8 small corn tortillas
- 1 tablespoon olive oil
- Sea salt and pepper to taste
In a skillet, sauté bell peppers with olive oil, sea salt, and pepper for about 5-7 minutes. Add black beans and cook until heated through. Warm tortillas and fill with the mixture.
Nutritional Facts (per serving):
- Calories: 320 kcal
- Protein: 12g
- Fats: 6g
- Carbohydrates: 54g
- Fiber: 12g
- Net Carbs: 42g
- Sugar: 3g
- Iron: 3mg
- Sodium: 200mg
- Potassium: 600mg
- Cholesterol: 0mg
KeymasterYields: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Serving Size: 2 tacosWhole Food Ingredients:
- 2 cups sweet potatoes, peeled and diced
- 2 cups kale, chopped
- 8 small corn tortillas
- 1 tablespoon olive oil
- Sea salt and pepper to taste
Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, sea salt, and pepper, then roast for 20 minutes. Add kale for the last 5 minutes. Warm tortillas and fill with the mixture.
Nutritional Facts (per serving):
- Calories: 360 kcal
- Protein: 8g
- Fats: 10g
- Carbohydrates: 54g
- Fiber: 12g
- Net Carbs: 42g
- Sugar: 4g
- Iron: 3mg
- Sodium: 160mg
- Potassium: 600mg
- Cholesterol: 0mg
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