I haven’t blogged in weeks. Getting married and going on a honeymoon is a good excuse though 😉 I promise wedding photos and vacation posts will be up soon! Actually, I have so many blogs to catch up on that I’ll be set on content for the summer. You’ll be getting an overload from me.
When I got home yesterday, I worked on straightening up the house and then headed to the grocery store to pick up some of my go-to items for meals. When I’m on vacation, I love to try all kinds of foods! Even though I (try to) eat everything in moderation, I still eat everything! My diet has definitely shifted this past year, and now absolutely NOTHING is off-limits. Life has been a lot easier this way. There are no asking restaurants to make things gluten-free, skipping meals because it has dairy in it, and carbs are now my friends. I loved being able to have a wedding menu and cake with no restrictions. Our wedding cake was one of the most delicious desserts I’ve ever had! Usually, no one eats the cake at a wedding, but this cake was the talk of the evening (ok more details on that later!)I’ll eventually do a blog explaining these changes, but I’m just here to fill you in on where I’m at. I get a lot of questions on Instagram asking about my diet.
Even though I’ve been eating all types of foods in moderation, I still get the post-vacation bloat. It’s totally normal, and it just means you enjoyed yourself to the fullest – no pun intended. Whenever I get home from a trip, I ALWAYS make this go-to meal. I’ve blogged about it before but never shared the recipe. I make a big batch and eat it all week long. It’s so filling even though it’s on the lighter side, and I never get sick of it. It’s a spicy cabbage taco bowl! Even Kyle (who hates cabbage) loves this dish. It’s high fiber, high protein, moderate carb, and keeps me filled and away from late-night snacking. My breakfast usually consists of Greek yogurt, berries, and my homemade granola. Lunch is rice crackers with homemade chicken salad, cucumbers, and hummus. And I snack on apples with peanut butter. Even when I’m trying to eat better, I NEVER skip dessert. I’ll usually do air-popped popcorn with dark chocolate and then immediately brush my teeth. If I’m truly hungry after brushing my teeth and drinking water, then it’ll just have to be a double-brush night. What I love about this dish is that it is so easy and quick to make. And like any recipe, you can customize it any way you want. You don’t have to make it spicy; you can add cheese, more vegetables, tofu instead of turkey, and so on.
The Ingredients for the Spicy Turkey & Cabbage Taco Bowls
Cabbage, bell peppers, onions, taco seasoning, ground turkey, avocado, black beans, water, few tablespoons of avocado oil, black pepper, and diced green chilis. The habanero ranch is just a plus!
This recipe was inspired by Natasha! She made a similar dish that was soooo good!
Start by sautéing the cabbage, bell peppers, and onion in a pan with water, avocado oil, and black pepper. Once the vegetables are cooked, add in the cooked turkey meat and diced green chilis. Mix in the black beans, taco seasoning, and any additional spices you want! Sometimes I’ll throw in a little onion powder or garlic powder if it needs it.
Top the bowl with a habanero ranch or a few tablespoons of cheese! It takes about 20-minutes to make, and you can store it in a container in the fridge for up to five days. I never get sick of it! Sometimes, I’ll add a few tortilla chips and avocado to the top. This recipe is so light that you can (and should) double up the serving size!
Spicy Black Bean & Turkey Cabbage Bowls
- 2 Lbs Organic Ground Turkey cooked
- 1 Large Head of Cabbage diced
- 1 Medium Yellow Onion diced
- 1 Large Bell Pepper diced
- 3 Tbsps Avocado Oil
- 1/4 Cup Water
- 8 Oz Diced Green Chilis
- 3 Cups Black Beans
- 1 Packet Siete Spicy Taco Seasoning
- 1/4 Tsp Black Pepper
Sauté the diced cabbage, bell pepper, and onion in a pan on high heat with water, avocado oil, and black pepper.
Add the cooked ground turkey, black beans, and taco seasoning to the pan with the sautéed vegetables.
Serve in a bowl with habanero ranch and avocados.
Store extra in the refrigerator.
Serving Size: 1 1/2 Cups
198 Calories, 8g Fat, 10g Carbs, 6g Fiber, 21g Protein, 2g Sugar, 298g Sodium
(does not include avocado or habanero ranch)
I’ve always loved eating healthier after a vacation, but that doesn’t mean extreme dieting. Just because I eat this meal every single night to stay on track doesn’t mean I won’t end the night with ice cream or have pizza for lunch. I try to meal prep healthy and eat intuitively the best I can! Listening to your body and not going against it is how you maintain a healthy relationship with food.
I hope you all have an amazing Sunday, and I can’t wait to bring some exciting blogs to you this week! Xo, I’ve missed you all!
Questions for you!
- Do you currently have a healthy relationship with food?
- What is your post-vacation routine like?
- What is a go-to dinner you like to have after traveling?