[brittney]

Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 0 minutes
Serving Size: 2 tacos

Whole Food Ingredients:

• 1 ripe mango, diced
• 1 can black beans, drained and rinsed (organic, BPA-free can)
• 8 small corn tortillas
• 1/4 cup red onion, finely chopped
• Juice of 1 lime
• Sea salt to taste
• Fresh cilantro, chopped

In a bowl, combine mango, black beans, red onion, lime juice, and sea salt. Mix gently. Warm tortillas and fill with the mixture and top with cilantro.

Nutritional Facts (per serving):

• Calories: 300 kcal
• Protein: 9g
• Fats: 7g
• Carbohydrates: 49g
• Fiber: 12g
• Net Carbs: 37g
• Sugar: 6g
• Iron: 2mg
• Sodium: 210mg
• Potassium: 600mg
• Cholesterol: 0mg

[brittney]

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Serving Size: 2 tacos

Whole Food Ingredients:

• 1 cup cooked lentils
• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 8 small corn tortillas
• Sea salt to taste
• Fresh cilantro, chopped

Preheat the oven to 400°F (200°C). Toss sweet potatoes with olive oil and sea salt. Roast for 20-25 minutes until tender. In a skillet, warm lentils. Warm tortillas and fill with roasted sweet potatoes and lentils, topped with cilantro.

Nutritional Facts (per serving):

• Calories: 350 kcal
• Protein: 14g
• Fats: 10g
• Carbohydrates: 52g
• Fiber: 12g
• Net Carbs: 40g
• Sugar: 6g
• Iron: 4mg
• Sodium: 160mg
• Potassium: 650mg
• Cholesterol: 0mg

[brittney]

Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Serving Size: 2 tacos

Whole Food Ingredients:

• 2 cups mixed vegetables (bell peppers, zucchini, carrots), chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 8 small corn tortillas
• Fresh basil, chopped

Preheat the oven to 400°F (200°C). Toss mixed vegetables with olive oil, oregano, thyme, and sea salt. Roast for 25-30 minutes until tender. Warm tortillas and fill with roasted vegetables and fresh basil.

Nutritional Facts (per serving):

• Calories: 260 kcal
• Protein: 4g
• Fats: 12g
• Carbohydrates: 36g
• Fiber: 7g
• Net Carbs: 29g
• Sugar: 6g
• Iron: 2mg
• Sodium: 200mg
• Potassium: 500mg
• Cholesterol: 0mg

[brittney]

Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Serving Size: 2 tacos

Whole Food Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed (organic, BPA-free can)
• 2 tablespoons harissa paste
• 2 tablespoons olive oil
• 8 small corn tortillas
• Fresh parsley, chopped
• Juice of 1 lemon

Preheat the oven to 400°F (200°C). Toss cauliflower and chickpeas with olive oil and harissa paste. Spread on a baking sheet and roast for 20-25 minutes until cauliflower is tender. Warm tortillas and fill with roasted cauliflower and chickpeas, topped with parsley and a squeeze of lemon juice.

Nutritional Facts (per serving):

• Calories: 320 kcal
• Protein: 10g
• Fats: 12g
• Carbohydrates: 44g
• Fiber: 10g
• Net Carbs: 34g
• Sugar: 4g
• Iron: 3mg
• Sodium: 290mg
• Potassium: 600mg
• Cholesterol: 0mg

[brittney]

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Serving Size: 2 tacos

Whole Food Ingredients:

• 2 chicken breasts, grilled and sliced
• 2 cups shredded cabbage
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 8 small corn tortillas
• Fresh cilantro, chopped
• Juice of 1 lime

Grill the chicken breasts over medium heat for about 6-7 minutes on each side until fully cooked. Slice into thin strips. In a bowl, toss shredded cabbage with apple cider vinegar and olive oil. Warm tortillas and layer with grilled chicken, cabbage slaw, and cilantro. Squeeze lime juice over the tacos before serving.

Nutritional Facts (per serving):

• Calories: 350 kcal
• Protein: 26g
• Fats: 12g
• Carbohydrates: 33g
• Fiber: 5g
• Net Carbs: 28g
• Sugar: 3g
• Iron: 2mg
• Sodium: 250mg
• Potassium: 600mg
• Cholesterol: 65mg

[brittney]

Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Serving Size: 2 tacos

Whole Food Ingredients:

• 2 cups mushrooms, sliced
• 2 cups spinach, chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 8 small corn tortillas
• Sea salt to taste

In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add mushrooms and cook for about 8 minutes until browned. Add spinach and cook for another 3 minutes until wilted. Warm tortillas and fill with the mushroom and spinach mixture.

Nutritional Facts (per serving):

• Calories: 240 kcal
• Protein: 6g
• Fats: 12g
• Carbohydrates: 30g
• Fiber: 6g
• Net Carbs: 24g
• Sugar: 3g
• Iron: 2mg
• Sodium: 210mg
• Potassium: 550mg
• Cholesterol: 0mg

[brittney]

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Serving Size: 2 tacos

Whole Food Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can chickpeas, drained and rinsed (organic, BPA-free can)
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 8 small corn tortillas
• Fresh cilantro, chopped
• Juice of 1 lime

Preheat the oven to 400°F (200°C). Toss diced sweet potatoes and chickpeas in olive oil and curry powder. Spread on a baking sheet and roast for 25-30 minutes until sweet potatoes are tender. Warm tortillas and layer with curried sweet potatoes, chickpeas, and cilantro. Squeeze lime juice over the tacos before serving.

Nutritional Facts (per serving):

• Calories: 380 kcal
• Protein: 9g
• Fats: 14g
• Carbohydrates: 60g
• Fiber: 11g
• Net Carbs: 49g
• Sugar: 9g
• Iron: 4mg
• Sodium: 360mg
• Potassium: 900mg
• Cholesterol: 0mg

[brittney]

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Serving Size: 2 tacos

Whole Food Ingredients:

• 1 small head cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed (organic, BPA-free can)
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 8 small corn tortillas
• Fresh cilantro, chopped
• Juice of 1 lime

Preheat the oven to 400°F (200°C). Toss cauliflower florets and chickpeas in olive oil and curry powder. Spread on a baking sheet and roast for 20-25 minutes until cauliflower is tender and chickpeas are slightly crispy. Warm tortillas and layer with curried cauliflower, chickpeas, and cilantro. Squeeze lime juice over the tacos before serving.

Nutritional Facts (per serving):

• Calories: 350 kcal
• Protein: 10g
• Fats: 14g
• Carbohydrates: 49g
• Fiber: 11g
• Net Carbs: 38g
• Sugar: 5g
• Iron: 4mg
• Sodium: 370mg
• Potassium: 700mg
• Cholesterol: 0mg

[brittney]

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[brittney]

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[brittney]

Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Serving Size: 2 tacos

Ingredients:

• 8 organic corn tortillas
• 1 cup cooked organic chickpeas, rinsed and drained
• 1 small cucumber, diced
• 1/4 cup plain unsweetened coconut yogurt
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 1 tbsp extra-virgin olive oil
• Salt and pepper to taste

Directions: In a bowl, mix diced cucumber, coconut yogurt, cilantro, lime juice, salt, and pepper to make the raita. Warm chickpeas in a skillet over medium heat with olive oil, salt, and pepper. Warm tortillas, fill with chickpeas, and top with cucumber raita.

Nutritional Facts (per serving): Calories: 250
Protein: 7g
Fats: 8g
Carbohydrates: 37g
Fiber: 7g
Net Carbs: 30g
Sugar: 4g
Iron: 2mg
Sodium: 120mg
Potassium: 550mg
Cholesterol: 0mg

[brittney]

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[brittney]

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[brittney]

Servings: 4

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

• 1 whole wheat pizza crust (store-bought or homemade)
• 1/2 cup salsa verde
• 1 cup cooked chicken breast, shredded
• 1/2 cup shredded low-fat mozzarella cheese
• 1/4 cup diced tomatoes
• 2 tablespoons chopped fresh cilantro
• Cooking spray (olive oil or coconut oil)

Instructions:

1. Preheat the oven according to the pizza crust package instructions.
2. Place the whole wheat pizza crust on a baking sheet lined with parchment paper.
3. Spread the salsa verde evenly over the pizza crust.
4. Top the salsa verde with shredded cooked chicken breast.
5. Sprinkle shredded low-fat mozzarella cheese over the chicken.
6. Scatter diced tomatoes over the cheese.
7. Bake in the preheated oven according to the pizza crust package instructions, usually about 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
8. Remove from the oven and sprinkle chopped fresh cilantro over the pizza.
9. Slice and serve.

Nutritional Information (per serving):

• Servings: 4
• Calories: 250
• Protein: 20g
• Fats: 6g
• Carbohydrates: 30g
• Fiber: 4g
• NET Carbs: 26g
• Sugar: 3g
• Iron: 2mg
• Sodium: 290mg
• Potassium: 270mg

This liver disease-friendly Salsa Verde Chicken Pizza is low in sodium, fat, and carbohydrates, making it a healthy and delicious meal option. Enjoy!

[brittney]

Servings: 4

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

• 1 whole wheat pizza crust (store-bought or homemade)
• 1/4 cup low-sodium teriyaki sauce
• 1 cup grilled chicken breast, diced
• 1 tablespoon sesame seeds
• 2 green onions, chopped
• Cooking spray (olive oil or coconut oil)

Instructions:

1. Preheat the oven according to the pizza crust package instructions.
2. Place the whole wheat pizza crust on a baking sheet lined with parchment paper.
3. Spread the low-sodium teriyaki sauce evenly over the pizza crust.
4. Top the sauce with diced grilled chicken breast.
5. Sprinkle sesame seeds over the chicken.
6. Bake in the preheated oven according to the pizza crust package instructions, usually about 10-12 minutes, or until the crust is golden brown and crispy.
7. Remove from the oven and sprinkle chopped green onions over the pizza.
8. Slice and serve.

Nutritional Information (per serving):

• Servings: 4
• Calories: 250
• Protein: 20g
• Fats: 6g
• Carbohydrates: 25g
• Fiber: 4g
• NET Carbs: 21g
• Sugar: 5g
• Iron: 2mg
• Sodium: 260mg
• Potassium: 240mg

This liver disease-friendly Sesame Chicken Pizza is low in sodium, fat, and carbohydrates, making it a healthy and delicious meal option. Enjoy!

[Author]

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