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Intuitive Eating FAQ

Intuitive Eating FAQ

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Feeling like you’ve cooked everything there is t

Feeling like you’ve cooked everything there is to cook during quarantine? Ya, me too.

I’ve gotta be honest, everything I can think of to make for dinner seems pretty boring/uninspired at this point 😅 so I thought I would share a few easy ways to spice up your staple meals if you are stuck in a rut!

1. Make small swaps! I have pasta multiple times a week, so I keep it interesting by changing out the noodle shape! Last week was rigatoni, this week was bucatini! You can do this by switching corn tortillas for flour, quinoa for rice, sweet potatoes for regular potatoes, you name it!

2. Switch up the sauce! Do you usually have pasta with Marinara? Try pesto! Do you usually use pico on your tacos? Try salsa verde!

3. Add fresh herbs! If you aren’t used to cooking with fresh herbs try and grab one new bunch a week! You can usually get parsley/cilantro on the cheap and it to salads, sandwiches, eggs, etc!

4. Change up the vegetables! This is the one I need most help with 🙋🏼‍♀️ I tend to use onions, bell peppers, and mushrooms in EVERYTHING! So simply switching those out for some more seasonal options can be great! Why not add some Brussel sprouts to your taco mixture or some bok Choy to your soup! Just like your herbs you can try one new veggie a week to keep things interesting!

So LMK, what do you do to keep things “spicy” in the kitchen!

In case ya missed it I headed to Zion for my birth

In case ya missed it I headed to Zion for my birthday this weekend.  I felt unsure about sharing the trip on here because I don’t want to be tone deaf to the current situation and struggles that everyone is facing right now. But to be honest, I have picked up a lot of extra hours at the hospital and I have worked almost every weekend since march so I desperately needed a break! I hate that I need to justify doing something for myself but TBH I have felt a bit triggered by people sharing elaborate vacations on instagram with no mention of the current state of our country so I felt like it needed to be said.

I know that not everyone can (or wants to) take a weekend off RN, but I couldn’t recommend Zion more. It exceeded my expectations in every way!  It was so beautiful and the vastness of the rock structures were really humbling. I kept telling Cody that I felt like we were on a movie set because everything was so pristine and vibrant.

As for COVID, the town and park both required masks so everything felt pretty safe. We hiked to the upper and lower emerald pools on Friday and then did 13-14 miles in the narrows on Saturday. We did both the hikes at off times so we  actually didn’t even see very many people on the trails!  If you missed it I made a IG real on the narrows hike so you can see how few people were there!

LMK in the comments if you want me to write a blog post on the trip or if you would like me to share some tips on how we plan vacations on a budget!

PSA it’s more than okay to have multiple slices

PSA it’s more than okay to have multiple slices of bread in one sitting 🤷🏼‍♀️ it breaks my heart that the media tells us a healthy diet can’t contain bread (or any single food for that matter) but it 100% can. You don’t have to intermittent fast till noon to eat it, you don’t have to workout to make up for it, you don’t have to choose the whole wheat or gluten free option, you can just eat the bread!

And might I suggest this sandwich as a good place to start? The tangy rye bread pairs great with the fresh herbs and the sweetness from the onion but the real kicker here is the green hot sauce!

Here’s the dEATS:
Start with 2 slices toasted seeded rye bread, add cream cheese to one slice and avocado mashed with lemon juice, salt and pepper to the other. Layer sliced tomato, a big handful of cilantro, a few good shakes of green Tabasco, ✌🏼 scrambled eggs and a few slices of sautéed red onions and a bit more salt and pepper.

How are you feeling about eating out during COVID?

How are you feeling about eating out during COVID?

I have friends in every boat, some say
⁃YES! I need a reason to be out of the house
⁃Not yet, I still don’t feel safe
⁃I am ready but I don’t know the etiquette

I have only eaten out twice since we started shelter in place on march 14th (but who’s counting). I still feel a bit nervous about it, but as someone with food safety training and many years of restaurant experience I thought I would share some tips.

1. Pre-bus your table. That means when you are finished with your plates stack them at the end of the table. This keeps the server from having to get up close and reach around you to collect your dishes before the next course.
2. Try and order everything at once! The fewer times the server has to come to your table the better especially in cali where it is hot and the servers are having to run around outside in the heat with masks on!
3. If you are feeling a bit uncomfortable (as I am) go to restaurants that you have been to before and trust the cleanliness of. Bonus points if they have an open kitchen so you can be sure that all the kitchen staff is wearing masks.
4. Pay attentions to the signs and rules of the restaurants, and do not hassle the employees if you disagree. I promise the hostess is not the one who came up with the rules.
5. Bring hand sanitizer so you can sanitize after touching menus, checks, etc before eating.
6. Wear your mask at times when you are not eating or drinking.
7. Avoid peak hours and peak days. This may depend where you live, but for most places arriving at a restaurant between 6-7:30 ensures a line of closely packed people, and of coarse fridays/saturday are always busy, but consider the restaurant.
8. Lastly, don’t camp out at a table for hours and tip your servers well.

I know each state has different rules in regards to restaurant dining right now but these tips can be used anywhere to keep you and the restaurant staff safe. LMK if you have any tips I should add to the list!

GIVEAWAY TIME! #ad I have been loving @bubbiespick

GIVEAWAY TIME! #ad I have been loving @bubbiespickles fermented pickles and sauerkraut on their own for years. But to be honest, I am not very creative when it comes to incorporating them into recipes, I usually just eat it straight out of the jar. However, @bubbiespickles was kind enough to send me a cookbook which inspired me to add their pickles to some corn fritters for lunch today (see my stories for the recipe). So now I am ready to enter the world of cooking with fermented foods and you can too because we are hosting a giveaway to win the cookbook and two Bubbies vouchers for products of your choosing.

Here is how you enter:

1. Follow me and @bubbiespickles
2. Tag 1-2 friends in the comments of who you'd like to share a jar of Bubbies with!

Thats it! Easy as pie… or fritters.

*Giveaway last 72 hours and is open to all US residents with public accounts. #bubbiesgiveaway #bubbiespartner
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#mealprep #quickandeasymeals #healthylunchideas #easylunchideas #vegetarianfood #vegetarianrecipes #easylunch #healthymeals #meatlessmeals #plantbasedmeals #simplerecipes #summerrecipes #cornrecipes #vegetariancooking #vegetarain #feedfeed #corn #cornfritters #cornfritter #huffposttaste

Are there any foods that you are intimidated to co

Are there any foods that you are intimidated to cook? Risotto was on my spooky cooking list for ages. TBH I just think I saw so many chefs fail cooking it on Chopped I thought “If these professional chefs can’t handle it I definitely can’t” but then I tried it you know what it isn’t so hard, just a little time consuming!

One of met goals with this page is help you feel more comfortable in the kitchen! I wan’t everyone to see how easy (and fun) cooking can really be when you learn to start trusting your judgment and customize things to your liking. So here’s a basic strategy for cooking risotto, but I encourage you to use your own favorite flavor combos.

1. Start by bringing 4.5 cups of broth to a boil
2. In a sauce pan, sautéed 1/2 a chopped yellow onion in a tbsp olive oil, salt and pepper over medium heat for about 5 min. Add 1 cup arborio rice and let toast for 1 minute.
3. Next add either 1/2 cup white wine or 1/2 cup vegetable broth to deglaze the pan, scrape all the tasty bits at the bottom off and stir until the liquid has been absorbed. Continue to add the broth 1/2 cup at a time continuously stirring until it is nearly absorbed and repeat the process with the rest of the broth or until the rice is al dente (about 20-30 min). This usually takes 4ish cups total.
4. Add 1/2 cup grated Parmesan cheese, 1 tbsp butter, salt and pepper and stir to allow it to melt in and create a sauce. That’s it!

A few notes. First, you need to stir pretty continuously because that is what releases the starches in the rice and creates a creamy rich sauce! Secondly, I always like to add in extra flavors. For this particular dish I sautéed about 5 sliced button mushrooms, 1/2 cup chopped asparagus, 4-5 sun dried tomatoes and chopped garlic separately and stirred them in at the very end! This combo is delicious but I encourage you to try adding your own favorite flavors too!

Feeling hella put together today because I actuall

Feeling hella put together today because I actually remembered to post toast on a #toasttuesday... but not that put together because this was Sundays breakfast 😂 #itried

I eat breakfast from my work cafeteria during the week so I REALLY look forward to my weekend breakfasts and always try and make them a bit bougie because you gotta treat yo self in the little ways you can afford ya know?

Anyways, here’s what ya really came for, the dEATS:

1. Thick sliced rye bread with avocado, cilantro, lemon juice, lemon pepper, and sea salt
2. Thick sliced rye bread with garlic and chive cream cheese, thin sliced tomato, fresh basil, olive oil, salt and pepper

To make the soft boiled eggs simply bring a pot of water to a boil, add 1 tsp Baking soda (helps with peaking) a small splash of vinegar (helps the white coagulate if they crack) and then place the eggs in the boiling water and Cook for 6 min and 30 sec. Remove from the water and place directly into an ice bath!
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.
.

#vegetarianfood #vegetarianrecipes #healthymeals #healthymeals #easyrecipe #meatlessmeals #simplerecipes #easybreakfast #plantbased #buzzfeast #feedfeed #huffposttaste #avocadotoast #iamwellandgood #toastforall

Soooo… I started listening to motivational books

Soooo… I started listening to motivational books on tape. I know, I never wanted to be this person either but COVID is making me do some crazy things.

So, I have a fun exercise that I have actually been doing unknowingly for years, but my cheesy book recommended to me this week and I would love if you would do it with me.

Pick 3 adjectives that you would want the people closest to you in your life to describe you as in 5 years if you were your IDEAL version of yourself.

Got it?

Mine are Patient, joyful, inspired

I don’t need to tell you why I chose those words specifically other than they describe the person I hope to become.

What is important is your words so think about it and choose them carefully.

Now here is the kicker, go into every interaction you have with the intentions of embodying those three adjectives. Practice makes perfect.

I actually did a variation of this while I was recovering from my eating disorder because in efforts to change the words that people would use to describe me from physical attributes “thin” “athletic” to the person I wanted to be “happy”, “caring”, “fun” and you know what I moved the needle in that direction and now, there are many people in my life who would use at least one of those words to describe me!

So, if you feel comfortable, please share the words you chose with me in the comments, but if not write them down somewhere as a reminder to yourself of the person YOU WILL BECOME.

5 INGREDIENT STRAWBERRY SHORTCAKE ICE CREAM SANDWI

5 INGREDIENT STRAWBERRY SHORTCAKE ICE CREAM SANDWICH!

My two go-to treats from the ice cream truck are strawberry shortcake bars and ice cream cookie sandwiches so I decided combine the two into one perfect summer dessert. And since I haven’t seen an ice cream truck in 10 years, all the ingredients can be purchased @TraderJoes

Here is the dEATS:
- 1 container @traderjoes strawberry non-dairy oat frozen dessert
- 2 cups whipped cream
- 4 @traderjoes shortcake biscuit
- 4 tbsp @traderjoes strawberry preserves
- 1 cup freeze dried strawberries finely crushed

To assemble:
1. Let the strawberry “ice cream” thaw for 10 min, mix until the consistency of soft serve and then fold in the whipped cream. Place in the freezer for an hour to firm up.
2. Slice the biscuits in half and spread the top half of each buiscut with 1 tbsp strawberry preserves. Divide the strawberry “ice cream” mixture evenly on top of each biscuit and then top with the remaining biscuit and freeze for one hour.
3. Smooth the sides of the ice cream with a rubber spatula or spoon and gently press the crushed freeze dried strawberries along the edges. Let freeze for at least 2 more hours before serving.
#TJsIceCreamSandwichContest #TraderJoes #NationalIceCreamDay
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#traderjoes #icecreamsandwich #strawberryshortcake #icecreamtruck #icecream #shortcake #simplerecipes #easyrecipes #easydesserts #summerdessert #dessertfirst #foodfreedom #intuitiveeating #nofoodrules #nondietdietitian

No tortillas, no problem 🙅🏼‍♀️ I still

No tortillas, no problem 🙅🏼‍♀️ I still feel weird about regular trips to the grocery store, so when we ran out of tortillas and enchilada sauce I had to get creative and I’m so glad I did because these were delicious!

Here is the dEATS:

1. Preheat the oven to 400 and cover the bottom of a baking dish in salsa (I used @traderjoes garlic salsa from my favorites video)
2. Heat a Tbsp of olive oil in a large pan over medium heat and add 1/2 a chopped onion and 1/2 a chopped bell pepper. Let cook for 10 min or until onions are translucent
3. Thinly slice 1 very large zucchini lengthwise (I used a mandolin, but you could use a veggie peeler or knife, it’s just important that they are thin)
4. Add 1/2 can of drained/rinsed corn, 1/2 can drained/rinsed black beans, 1 tbsp taco mix, and 3 tbsp canned green chilies cook for 3 more minutes. Season with S&P.
5. To assemble layer 3 slices of zucchini and place about 2 tbsp shredded cheddar, and 3 tbsp filling in the center of the zucchini, roll and place in the pan seam side down. Repeats with the remaining zucchini. Top with more salsa and more cheese and bake for 20 minutes. (Swipe to see photos of how to do it!)
6. Remove from the oven and top with avocado, sour cream and cilantro!

I did a poll yesterday on my stories asking if you preferred recipes in videos,blog posts or stories and it was a pretty dead even vote between stories and blog, so if you would like a more detailed version of this on the blog LMK in the comments and I will get it up ASAP!

Load More... Follow on Instagram

Feeling like you’ve cooked everything there is t

Feeling like you’ve cooked everything there is to cook during quarantine? Ya, me too.

I’ve gotta be honest, everything I can think of to make for dinner seems pretty boring/uninspired at this point 😅 so I thought I would share a few easy ways to spice up your staple meals if you are stuck in a rut!

1. Make small swaps! I have pasta multiple times a week, so I keep it interesting by changing out the noodle shape! Last week was rigatoni, this week was bucatini! You can do this by switching corn tortillas for flour, quinoa for rice, sweet potatoes for regular potatoes, you name it!

2. Switch up the sauce! Do you usually have pasta with Marinara? Try pesto! Do you usually use pico on your tacos? Try salsa verde!

3. Add fresh herbs! If you aren’t used to cooking with fresh herbs try and grab one new bunch a week! You can usually get parsley/cilantro on the cheap and it to salads, sandwiches, eggs, etc!

4. Change up the vegetables! This is the one I need most help with 🙋🏼‍♀️ I tend to use onions, bell peppers, and mushrooms in EVERYTHING! So simply switching those out for some more seasonal options can be great! Why not add some Brussel sprouts to your taco mixture or some bok Choy to your soup! Just like your herbs you can try one new veggie a week to keep things interesting!

So LMK, what do you do to keep things “spicy” in the kitchen!

In case ya missed it I headed to Zion for my birth

In case ya missed it I headed to Zion for my birthday this weekend.  I felt unsure about sharing the trip on here because I don’t want to be tone deaf to the current situation and struggles that everyone is facing right now. But to be honest, I have picked up a lot of extra hours at the hospital and I have worked almost every weekend since march so I desperately needed a break! I hate that I need to justify doing something for myself but TBH I have felt a bit triggered by people sharing elaborate vacations on instagram with no mention of the current state of our country so I felt like it needed to be said.

I know that not everyone can (or wants to) take a weekend off RN, but I couldn’t recommend Zion more. It exceeded my expectations in every way!  It was so beautiful and the vastness of the rock structures were really humbling. I kept telling Cody that I felt like we were on a movie set because everything was so pristine and vibrant.

As for COVID, the town and park both required masks so everything felt pretty safe. We hiked to the upper and lower emerald pools on Friday and then did 13-14 miles in the narrows on Saturday. We did both the hikes at off times so we  actually didn’t even see very many people on the trails!  If you missed it I made a IG real on the narrows hike so you can see how few people were there!

LMK in the comments if you want me to write a blog post on the trip or if you would like me to share some tips on how we plan vacations on a budget!

PSA it’s more than okay to have multiple slices

PSA it’s more than okay to have multiple slices of bread in one sitting 🤷🏼‍♀️ it breaks my heart that the media tells us a healthy diet can’t contain bread (or any single food for that matter) but it 100% can. You don’t have to intermittent fast till noon to eat it, you don’t have to workout to make up for it, you don’t have to choose the whole wheat or gluten free option, you can just eat the bread!

And might I suggest this sandwich as a good place to start? The tangy rye bread pairs great with the fresh herbs and the sweetness from the onion but the real kicker here is the green hot sauce!

Here’s the dEATS:
Start with 2 slices toasted seeded rye bread, add cream cheese to one slice and avocado mashed with lemon juice, salt and pepper to the other. Layer sliced tomato, a big handful of cilantro, a few good shakes of green Tabasco, ✌🏼 scrambled eggs and a few slices of sautéed red onions and a bit more salt and pepper.

How are you feeling about eating out during COVID?

How are you feeling about eating out during COVID?

I have friends in every boat, some say
⁃YES! I need a reason to be out of the house
⁃Not yet, I still don’t feel safe
⁃I am ready but I don’t know the etiquette

I have only eaten out twice since we started shelter in place on march 14th (but who’s counting). I still feel a bit nervous about it, but as someone with food safety training and many years of restaurant experience I thought I would share some tips.

1. Pre-bus your table. That means when you are finished with your plates stack them at the end of the table. This keeps the server from having to get up close and reach around you to collect your dishes before the next course.
2. Try and order everything at once! The fewer times the server has to come to your table the better especially in cali where it is hot and the servers are having to run around outside in the heat with masks on!
3. If you are feeling a bit uncomfortable (as I am) go to restaurants that you have been to before and trust the cleanliness of. Bonus points if they have an open kitchen so you can be sure that all the kitchen staff is wearing masks.
4. Pay attentions to the signs and rules of the restaurants, and do not hassle the employees if you disagree. I promise the hostess is not the one who came up with the rules.
5. Bring hand sanitizer so you can sanitize after touching menus, checks, etc before eating.
6. Wear your mask at times when you are not eating or drinking.
7. Avoid peak hours and peak days. This may depend where you live, but for most places arriving at a restaurant between 6-7:30 ensures a line of closely packed people, and of coarse fridays/saturday are always busy, but consider the restaurant.
8. Lastly, don’t camp out at a table for hours and tip your servers well.

I know each state has different rules in regards to restaurant dining right now but these tips can be used anywhere to keep you and the restaurant staff safe. LMK if you have any tips I should add to the list!

GIVEAWAY TIME! #ad I have been loving @bubbiespick

GIVEAWAY TIME! #ad I have been loving @bubbiespickles fermented pickles and sauerkraut on their own for years. But to be honest, I am not very creative when it comes to incorporating them into recipes, I usually just eat it straight out of the jar. However, @bubbiespickles was kind enough to send me a cookbook which inspired me to add their pickles to some corn fritters for lunch today (see my stories for the recipe). So now I am ready to enter the world of cooking with fermented foods and you can too because we are hosting a giveaway to win the cookbook and two Bubbies vouchers for products of your choosing.

Here is how you enter:

1. Follow me and @bubbiespickles
2. Tag 1-2 friends in the comments of who you'd like to share a jar of Bubbies with!

Thats it! Easy as pie… or fritters.

*Giveaway last 72 hours and is open to all US residents with public accounts. #bubbiesgiveaway #bubbiespartner
.
.
.
.
#mealprep #quickandeasymeals #healthylunchideas #easylunchideas #vegetarianfood #vegetarianrecipes #easylunch #healthymeals #meatlessmeals #plantbasedmeals #simplerecipes #summerrecipes #cornrecipes #vegetariancooking #vegetarain #feedfeed #corn #cornfritters #cornfritter #huffposttaste

Are there any foods that you are intimidated to co

Are there any foods that you are intimidated to cook? Risotto was on my spooky cooking list for ages. TBH I just think I saw so many chefs fail cooking it on Chopped I thought “If these professional chefs can’t handle it I definitely can’t” but then I tried it you know what it isn’t so hard, just a little time consuming!

One of met goals with this page is help you feel more comfortable in the kitchen! I wan’t everyone to see how easy (and fun) cooking can really be when you learn to start trusting your judgment and customize things to your liking. So here’s a basic strategy for cooking risotto, but I encourage you to use your own favorite flavor combos.

1. Start by bringing 4.5 cups of broth to a boil
2. In a sauce pan, sautéed 1/2 a chopped yellow onion in a tbsp olive oil, salt and pepper over medium heat for about 5 min. Add 1 cup arborio rice and let toast for 1 minute.
3. Next add either 1/2 cup white wine or 1/2 cup vegetable broth to deglaze the pan, scrape all the tasty bits at the bottom off and stir until the liquid has been absorbed. Continue to add the broth 1/2 cup at a time continuously stirring until it is nearly absorbed and repeat the process with the rest of the broth or until the rice is al dente (about 20-30 min). This usually takes 4ish cups total.
4. Add 1/2 cup grated Parmesan cheese, 1 tbsp butter, salt and pepper and stir to allow it to melt in and create a sauce. That’s it!

A few notes. First, you need to stir pretty continuously because that is what releases the starches in the rice and creates a creamy rich sauce! Secondly, I always like to add in extra flavors. For this particular dish I sautéed about 5 sliced button mushrooms, 1/2 cup chopped asparagus, 4-5 sun dried tomatoes and chopped garlic separately and stirred them in at the very end! This combo is delicious but I encourage you to try adding your own favorite flavors too!

Feeling hella put together today because I actuall

Feeling hella put together today because I actually remembered to post toast on a #toasttuesday... but not that put together because this was Sundays breakfast 😂 #itried

I eat breakfast from my work cafeteria during the week so I REALLY look forward to my weekend breakfasts and always try and make them a bit bougie because you gotta treat yo self in the little ways you can afford ya know?

Anyways, here’s what ya really came for, the dEATS:

1. Thick sliced rye bread with avocado, cilantro, lemon juice, lemon pepper, and sea salt
2. Thick sliced rye bread with garlic and chive cream cheese, thin sliced tomato, fresh basil, olive oil, salt and pepper

To make the soft boiled eggs simply bring a pot of water to a boil, add 1 tsp Baking soda (helps with peaking) a small splash of vinegar (helps the white coagulate if they crack) and then place the eggs in the boiling water and Cook for 6 min and 30 sec. Remove from the water and place directly into an ice bath!
.
.
.

#vegetarianfood #vegetarianrecipes #healthymeals #healthymeals #easyrecipe #meatlessmeals #simplerecipes #easybreakfast #plantbased #buzzfeast #feedfeed #huffposttaste #avocadotoast #iamwellandgood #toastforall

Soooo… I started listening to motivational books

Soooo… I started listening to motivational books on tape. I know, I never wanted to be this person either but COVID is making me do some crazy things.

So, I have a fun exercise that I have actually been doing unknowingly for years, but my cheesy book recommended to me this week and I would love if you would do it with me.

Pick 3 adjectives that you would want the people closest to you in your life to describe you as in 5 years if you were your IDEAL version of yourself.

Got it?

Mine are Patient, joyful, inspired

I don’t need to tell you why I chose those words specifically other than they describe the person I hope to become.

What is important is your words so think about it and choose them carefully.

Now here is the kicker, go into every interaction you have with the intentions of embodying those three adjectives. Practice makes perfect.

I actually did a variation of this while I was recovering from my eating disorder because in efforts to change the words that people would use to describe me from physical attributes “thin” “athletic” to the person I wanted to be “happy”, “caring”, “fun” and you know what I moved the needle in that direction and now, there are many people in my life who would use at least one of those words to describe me!

So, if you feel comfortable, please share the words you chose with me in the comments, but if not write them down somewhere as a reminder to yourself of the person YOU WILL BECOME.

5 INGREDIENT STRAWBERRY SHORTCAKE ICE CREAM SANDWI

5 INGREDIENT STRAWBERRY SHORTCAKE ICE CREAM SANDWICH!

My two go-to treats from the ice cream truck are strawberry shortcake bars and ice cream cookie sandwiches so I decided combine the two into one perfect summer dessert. And since I haven’t seen an ice cream truck in 10 years, all the ingredients can be purchased @TraderJoes

Here is the dEATS:
- 1 container @traderjoes strawberry non-dairy oat frozen dessert
- 2 cups whipped cream
- 4 @traderjoes shortcake biscuit
- 4 tbsp @traderjoes strawberry preserves
- 1 cup freeze dried strawberries finely crushed

To assemble:
1. Let the strawberry “ice cream” thaw for 10 min, mix until the consistency of soft serve and then fold in the whipped cream. Place in the freezer for an hour to firm up.
2. Slice the biscuits in half and spread the top half of each buiscut with 1 tbsp strawberry preserves. Divide the strawberry “ice cream” mixture evenly on top of each biscuit and then top with the remaining biscuit and freeze for one hour.
3. Smooth the sides of the ice cream with a rubber spatula or spoon and gently press the crushed freeze dried strawberries along the edges. Let freeze for at least 2 more hours before serving.
#TJsIceCreamSandwichContest #TraderJoes #NationalIceCreamDay
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#traderjoes #icecreamsandwich #strawberryshortcake #icecreamtruck #icecream #shortcake #simplerecipes #easyrecipes #easydesserts #summerdessert #dessertfirst #foodfreedom #intuitiveeating #nofoodrules #nondietdietitian

No tortillas, no problem 🙅🏼‍♀️ I still

No tortillas, no problem 🙅🏼‍♀️ I still feel weird about regular trips to the grocery store, so when we ran out of tortillas and enchilada sauce I had to get creative and I’m so glad I did because these were delicious!

Here is the dEATS:

1. Preheat the oven to 400 and cover the bottom of a baking dish in salsa (I used @traderjoes garlic salsa from my favorites video)
2. Heat a Tbsp of olive oil in a large pan over medium heat and add 1/2 a chopped onion and 1/2 a chopped bell pepper. Let cook for 10 min or until onions are translucent
3. Thinly slice 1 very large zucchini lengthwise (I used a mandolin, but you could use a veggie peeler or knife, it’s just important that they are thin)
4. Add 1/2 can of drained/rinsed corn, 1/2 can drained/rinsed black beans, 1 tbsp taco mix, and 3 tbsp canned green chilies cook for 3 more minutes. Season with S&P.
5. To assemble layer 3 slices of zucchini and place about 2 tbsp shredded cheddar, and 3 tbsp filling in the center of the zucchini, roll and place in the pan seam side down. Repeats with the remaining zucchini. Top with more salsa and more cheese and bake for 20 minutes. (Swipe to see photos of how to do it!)
6. Remove from the oven and top with avocado, sour cream and cilantro!

I did a poll yesterday on my stories asking if you preferred recipes in videos,blog posts or stories and it was a pretty dead even vote between stories and blog, so if you would like a more detailed version of this on the blog LMK in the comments and I will get it up ASAP!

Load More... Follow on Instagram