Good afternoon, friends!
Did anyone else get hit by those intense thunderstorms last night? I left my windows open and woke up at 3 a.m. to heavy rain, thunder, lightning, and wild wind. Windows were promptly shut.
On a lighter note — I really love tacos.
These tacos have been a gift that keeps on giving. On Sunday evening Matt was craving tacos, so while I was studying flash cards for a biochemistry test, he ran to the store and then put together an impressive taco spread when he got home.
He arranged a big assortment of toppings so we could assemble our own tacos: chopped chicken seasoned with Mexican spices, diced tomatoes, avocado, sautéed peppers and onions, fresh cilantro, limes, salsa, and sharp cheddar cheese. It was so good I ate two tacos before remembering to take photos — and I went back for thirds.
Matt had to travel to Texas for work this week but was able to work from home most of the day yesterday. When I came home from school I found a sweet note on my computer from him telling me to try the taco salad in the fridge and to guess what the “meat” was.
Surprise — the “meat” was a mix of chickpeas and mushrooms sautéed in leftover taco seasoning. The combination was surprisingly meaty, especially since he mashed some of the chickpeas and mushrooms as they cooked. The salad was topped with crushed hard taco shells, tomatoes, peppers, avocado, and cheese.
I loved his creativity. Finding that ready-made taco salad in the fridge made my evening — I had it for dinner and it was delicious.
Since we still had leftovers the next day, I copied Matt’s idea for lunch. I used the remaining chickpeas and mushrooms, sautéing them with a little cooking spray and taco seasoning until fragrant and slightly mashed.
Then I added some leafy greens that needed using and cooked until they wilted. Once everything was nicely combined, I stirred in grated sharp cheddar for a melty finish.
I scooped the mixture onto an Ezekiel wrap, topped it with tomato, avocado, and fresh cilantro, and rolled it up. The result was a flavorful, satisfying taco-style wrap served with a side of grapes.
Thanks for the inspiration, Matt — I love that he enjoys experimenting in the kitchen and turning leftovers into new meals.
Now it’s back to serious schoolwork — only a month left in the semester, so it’s crunch time. Before I go: last week I asked readers to share what digestive health means to them to include in a blog post for Attune. The post is now live and I’m grateful to everyone who shared their stories; I wish I could have included more responses.
Also, a reminder about Attune’s “What Matters Most” Facebook contest — there was only one entry the last I checked. The prize is a year’s supply of a favorite Attune product, so if you’re interested, visit Attune’s Facebook page and look for the contest tab to enter.
Have a great day!