I’m keeping this short and sweet, because my dietetic internship applications are due in one week! And not only do I have to finish them, but I have to build a “professional portfolio” website, too.
Yeah…this is the part where I don’t panic.
On a happier note, thanks to everyone who’s commented so far on my mom’s guest post, where she shares the story of her 85-pound weight loss on a low fat, plant-based diet! If you haven’t already, check it out. She not only talks about her struggles, but how she’s overcome them—even when she’s had to do it over and over again.
In the meantime, I’m delighted to share this amazing lentil and cauliflower rice taco filling from one of my all-time favorite food bloggers, Susan at FatFree Vegan!
Normally I like to adapt recipes and share the updated version, but from the first time I made Susan’s taco filling, I couldn’t think of a thing to change. Between the chili powder and the garlic and the smoked paprika, the Tex-Mex seasoning is just right. And it has a perfect moist-yet-crumbly texture you can really sink your teeth into.
It’s also healthy, low-cal, and oil free, so if you’re still trying to ditch that extra holiday weight—as I am, ’cause I can’t afford new pants—this taco filling will make you very happy.
Best of all, the recipe is easy and makes a big batch, so there are plenty of leftovers. It’s become a staple at our house, whether wrapped in tortillas or as a taco salad topper, the way we enjoyed it last night.
So stop by FatFree Vegan and bookmark the recipe—you’ll be glad you did!