Good afternoon, friends!
Did anyone else have CRAZY thunderstorms near them last night?! I stupidly had all my windows open and woke up at 3 a.m. to ridiculous rain, thunder, lightning, and CRAZY wind. Windows were promptly closed 🙂
In other news — I love tacos, a lot.
These tacos have been the gift that keeps on giving! On Sunday night, Matt was really in the mood for tacos, so while I was busy studying flash cards (for my Biochem test yesterday), Matt headed out to grocery store and then came home and created an amazing feast!
He laid out a huge spread of all the fixings for us to assemble our own tacos — chopped chicken cooked in Mexican spices, chopped tomatoes, avocado, sautéed peppers and onions, fresh cilantro, limes, salsa, and grated sharp cheddar cheese! It was amazing — so amazing that I dove right in and ate two tacos before thinking that maybe I should have taken some photos of his spread. Good thing I went back for thirds! 😉
Matt had to travel to Texas for work this week and was able to work from home most of the day yesterday, but I was at school all day. When I arrived home, I found a cute little note on my computer from Matt saying to try the taco salad in the fridge and to try to guess what the “meat” in it was!
It was chickpeas and mushrooms sautéed in the leftover Mexican taco seasoning!
I was so impressed with his creativity! The salad was delicious and the chickpeas and mushrooms really did seem meaty since he mashed them up a bit as they cooked! The salad was also topped with leftover crushed hard taco shells, tomatoes, peppers, avocado, and cheese. I was so excited to find this in the fridge waiting for me and had it for dinner last night 🙂
I love that Matt loves cooking and experimenting with different recipe creations 🙂
Since we STILL had some stuff leftover from the tacos today I decided to copy Matt’s idea and make something similar for lunch!
I used up the rest of the chickpeas and mushrooms and sautéed them in some cooking spray and taco seasoning:
And then added in some greens I needed to use up:
And continued to cook until the greens were wilted, at which point I added in some grated cheddar cheese 🙂
I threw my mixture onto an Ezekiel wrap:
Topped it with tomato, avocado, and some fresh cilantro:
And I was ready to rock! It was delicious and served with a side of grapes:
Thanks for the inspiration, Matt 🙂
Time to get down to some serious schoolwork — we only have a month left in the semester and it’s definitely crunch time now! But before I go — remember last week when I asked you all to share what digestive health for overall health meant for you so I could include it in my next Attune Foods blog post? Well, the post is now up! It came out great with all of your feedback — a big thank you to everyone who contributed. I wish I had space to include everyone’s stories!
And speaking of Attune — don’t forget to enter their “What Matters Most” Facebook contest! There’s only ONE entry so far and the winner will get a free year’s supply of their favorite Attune product, so get on it, people! 🙂 To enter, just go to their Facebook page and click on the “Contest” tab.
Have a good one!
