Plant Based Ground Meat - use for burritos, tacos, burgers, etc
Having ulcerative colitis, ibs, acid reflux, low stomach acid, and gastroenteritis, is no vacation to Disneyland! For years and years I struggled with chronic digestive issues, and at times I felt hopeless.
Through food allergy testing, elimination diets, and a series of visits to the good old GI doc, I had found that a major cause of my distress came from eating meat. That definitely came as a shock to me, and transitioning to a vegetarian diet was challenging. Throughout my competitive career in the National Physique Committee and International Federation of Bodybuilders I grew to love chicken and turkey, and I created recipe on recipe to enjoy. The biggest challenge, however, was not being able to get down in my beloved Taco Tuesday rituals!!
If you're from the West Coast, I'm sure you can attest to the fact that Taco Tuesday is like a weekly holiday! All you can eat tacos, chips and salsa, and that side of guacamole just bring a feeling of joy that is unparalleled! So whats a vegetarian to do when she just wants some dang tacos?!
The flavor in this recipe was inspired by an old favorite packet of taco seasoning you can get at nearly any conventional grocery store, from way back in the day when I didn't know what maltodextrin was, ate white potatoes regularly, had no opinions on fillers like whey and corn starch in my food, and thought that pre-packaged condiments were more convenient than homemade alternatives. So please enjoy this recipe, and the evolution of the healthy, plant based taco!
Ingredients:
makes 1 serving of 2 tacos
2 gluten-free tortillas, (I use Rudi's spinach tortillas)
2 oz avocado, peeled and smashed
2 tbsp kalamata olive tapenade
2 tbsp Hope sriracha hummus
4 large leaves Dino kale, stem removed and chopped
4 stalks asparagus, cut root to tip
For the tempeh
1/2 block organic tempeh, chopped (I use Lightlife)
1 tbsp organic smoked paprika
1 tsp chipotle chili powder
1 tsp cumin
1 tsp onion powder (omit if following low-fodmap diet)
1 tsp garlic powder (omit if following low-fodmap diet)
Himalayan salt and ground peppercorn to taste
Directions:
Cut 1 block tempeh in half, and place one half to the side. Using a chef's knife or Santoku knife, chop one half of the tempeh 14 times vertically and 14 times horizontally. Then, holding knife from bolster to tip, begin mincing the chopped tempeh until it resembles fine crumbles. Alternatively you can use a food processor for this. Heat a non stick pan over medium heat, and add minced tempeh. Cook for 3-4 minutes or until light golden brown. Lower heat to simmer and add 2 tablespoons purified water, paprika, chili powder, cumin, onion and garlic powder (if using), salt and pepper. Continue to simmer for 1-2 minutes or until desired moisture remains. Remove from pan and let cool. Meanwhile, sauté dino kale and asparagus for 7-8 minutes or until tender. It may be necessary to add 1 tbsp of water half way through cooking. Take a gluten free tortilla and heat over low flame, flipping often, 1-2 minutes. Add 1/2 the tempeh mix and arrange in a line, then 1/2 the sautéed kale and asparagus mix, then smear 1 tbsp sriracha hummus, 1 tbsp olive tapenade, and 1 oz smashed avocado. Top with a squeeze of lime juice, and enjoy!
Best Alcohol to Drink on a Diet -- Secrets from a Bikini Pro!
Hey guys!
Alright super controversial subject here – and I don't really like talking about it because you folks on 8 and 2-week programs need to plug your ears! Alright, so what happens when you're done with the program, and it's summertime, you maybe wanna have a drink of alcohol? Yes! Alright, there's actually some things that you can do that are a little bit more safe. Now tequila is gonna be grain free. It's made from agave so if you have any issues with gluten, tequila would probably be one of you're safer options. Um, try mixing it with a little water
just a regular water on the rocks, and something really cool that you can do with tequila actually or vodka gin all of the above – get lemon or lime wedges and mix it with your favorite pack of stevia. So if you get your tequila, lime juice and some stevia it tastes pretty much like a little margarita, alright. So that's one little tip as
well. Have the guy, the bartender muddle some mint into it. Mint with fresh lemons, even maybe a
blueberry vodka with a splash of water tastes like your blueberry lemonade. Try to stay away from your really heavy
beers like Guinness and and darker lagers like that. Wine is good on occasion, uh it does a little bit as sugar so
try to watch out on the wine – maybe once a week you know once a month if if you're really trying to watch yourself,
but definitely the clear liquors are the best. Do it water back, over the rocks, uh with some stevia and your fresh lemon or lime.