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Mushroom Tacos

Who doesn’t love tacos?

If you are ever at a point in your life that you are aware of someone that doesn’t love tacos, I high suggest you reevaluate the aspects of your life that has led you here.

Anyways, tacos are great but meatless tacos often get treated like Harry Potter at the Dursley’s – tossed under staircase and treated like garbage. Well this recipe is the meatless taco’s invitation to Hogwart’s!

Ingredients

  • Your favorite taco sized tortillas
  • 8-16 oz Mushrooms
  • 1-3 tsp Lemon Juice
  • 3 Tbsp Olive Oil
  • 2-3 Cloves Garlic (Diced)
  • 1 White Onion
  • 1 Can Black Beans
  • 1-2 tsp Adobo Spice Mix
  • 1 Avocado (Optional)
  • Salt (You can substitute with garlic salt if you really like garlic, like me)
  • 1 Jar Pickled Jalapeños (Also Optional, but trust me on this)

Preparing the Mushrooms

Pre-heat a pan to low-medium heat. Wash the mushrooms thoroughly and pull the stems off. Slice the caps into ~1/4 inch slices. Add the garlic, mushrooms and 2 tbsp olive oil to the pan. Let cook until browned, stirring semi-regularly. When the mushrooms are browned, remove from heat and put into a mixing bowl. Add salt and 1-3 tsp lemon juice to taste.

Try not to eat all of the mushrooms during this part.

Onions and Black Beans

Slice the onion into 1/4 inch strips. After you’ve removed the mushrooms from the pan, add the onions with 1 tbsp olive oil. Cook until the onions turn translucent.

Rinse 1 can of black beans thoroughly. Season with 1-2 tsp Adobo spice mix. Add beans to the onions after the onions have turned translucent. Let cook for 2-3 minutes while stirring regularly.

Tacos Assemble

Layer the onions and black beans on the tortilla first. Add a layer of the mushrooms and pickled jalapeños on top of the onions. Lastly, place avocado slices neatly on top of your masterpiece and sprinkle a small amount of salt on the avocado slices.

Voila! You’ve just made meatless tacos amazing!

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Chipotle Chickpeas and Baked Potato Bowls

This is my most recent meal prep obsession. Chickpeas and baked potatoes make an amazing one-two punch if you’re dieting! This meal is relatively low calorie (~350-450 cals per serving) and leaves me full for quite a long time. However, this is NOT a low-carb recipe and you should definitely be dieting on the higher carb side of things if you are going to use this recipe!

So without further delay, here’ the recipe:

ingredients

  • 3 cans Garbanzo beans (Chickpeas)
    1/2 can chipotle in adobo sauce
    3 tbsp BBQ sauce
    2 lb Potatoes
  • Garlic Salt
  • Onion Powder
  • 1 tbsp olive oil

instructions

potato prep

  • Bake potatoes at 425 degrees Fahrenheit until soft, or microwave if your microwave is capable of doing so.
  • Once cooked let potatoes cool.

chickpea prep

  • Rinse chickpeas thoroughly, place in mixing bowl.
  • Add BBQ sauce to mixing bowl.
  • Dice Chipotle peppers, add to mixing bowl.
  • Mix thoroughly.
  • Add 1-3 tsp onion powder (I find you can judge based on smell and taste).
  • Mix thoroughly.
  • Let sit 10 minutes.
  • Sautee chickpeas in olive oil on medium heat for 5-8 minutes.

Putting the bowls together

  • Line bottom of bowl with baked potato, smash thoroughly with fork.
  • Coat with small layer of garlic salt to taste.
  • Layer Chickpeas over potatoes, smash gently with fork.
  • Layer 1-2 servings raw baby spinach onto Chickpeas.
  • Serve and Enjoy!

Estimated Macros

The way I prep my bowls I get 5 equal servings by dividing it up as follows:

  • 170g Chipotle Chickpeas
  • 250g Baked Potato
  • 40g Spinach

The Macros are:

  • Calories – 416
  • Carbs – 82g
  • Protein – 15 g
  • Fat – 5 g