In September, I'm not quite ready for a warm crockpot meal, as the chill hasn't quite hit the air yet. However, I'm over my summer salad kick. Recently, I've started taking all of my salad ingredients (including the dressing!), rolling them up in a corn tortilla, dipping in a salsa, giving me just enough change in our dinner menu. It's a great refresh on ingredients I already love. (The corn tortillas also meet my GF/DF diet restrictions - Mexican food has become a safe haven for me)
As more and more Fall vegetables become in season, I plan to bake them along with my chicken breasts (which I always cook on the bone). Asparagus, beets, even butternut squash would all be great additions.
For recipe details, see end of post. Enjoy! xo Lauren
Y'all. My secret sauce to tacos is white balsamic vinegar and olive oil. Each taco only needs a splash. It may seem out of place, but give it a try!
Recipe:
• Coat Chicken Breast (on bone) with sliced bell peppers in avocado oil, salt, & pepper. Bake at 400º for 1 hour. Broil on high for 5-10 minutes until skin is crispy.
• Prepare avocado, arugula, limes, salsa and cheese if desired
• Broil corn tortillas for 2 minutes
• Combine ingredients, fold and enjoy!