Meal Prep Taco Bowls with Cilantro Lime Cauliflower Rice packed with lean ground turkey, bell peppers, red onion, and a homemade taco seasoning served on a bed of cauliflower rice with lime and cilantro iare so good you will want to eat them all week long.
Lately I have been struggling a bit when it comes to lunch. Usually I rely on leftovers to fuel my lunchtime meals but lately we haven’t been leaving too much in the leftover department. Hungry family, I guess. That’s led to more take-out than I would like to admit, some weird mishmash lunches using whatever is in the fridge, and many days oatmeal or eggs. So this weekend I set out to change things up and do some lunch time meal prep.
However with a packed schedule, I only had about 30 minutes to make lunches for the week. Enter this super simple Taco Bowls with Cauliflower Rice that come together in no time. First you get the turkey and all the spices cooking away. Basically it’s just a homemade version of taco seasoning. Then while that is cooking, I defrosted a bag of cauliflower rice in the microwave and chopped my peppers and onions. Once the turkey was done, I cooked the peppers and onions and added some fresh lime juice, lime zest, and cilantro to the cauliflower rice.
Now since this dish is only about 250 calories, I need to bulk it up or I will be hungry an hour after lunch. Usually I serve it a few different ways during the week to keep things interesting. One day I will add some black beans and avocado. The next day I may melt some cheese on top and scoop it into some corn or low carb tortillas. Sometimes I even drop this into a bowl of canned black bean or tomato soup.
Tips for Making these Meal Prep Taco Bowls with Cauliflower Rice
You can use any ground meat for this recipe and can also use vegetarian crumbles for a meatless version. You can also use chopped chicken breast or chicken thighs.
To keep things simple, I recommend buying some frozen cauliflower rice instead of making your own. I find it costs about the same and is so much faster than getting out your food processor.
If you want to bulk things up, add some canned beans or corn. You can also mix some brown rice or quinoa in with the cauliflower rice.
When serving it, add your favorite taco toppings – avocado, cheese, sour cream, cilantro, lime juice, or salsa
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These Three Ingredient Banana and Egg Pancakes are a staple in our house. I make them almost every week and love that I can quickly choose to make them Paleo with coconut flour or go more traditional with a whole wheat or all purpose flour. They are quick, easy, and super tasty.
When I wake up feeling tired, grouchy, or unmotivated, I like to start my day off with a meal that is likely to improve my mood. And for me, pancakes almost always do the trick. There is something about the process of making them and then sitting down to smother them in fruit, syrup, or melted nut butter. However since there isn’t always time for complex pancake recipe, these three ingredient banana pancakes can be the perfect solution. Made with just bananas, eggs, and your choice of flour you can make them from start to finish in under 10 minutes. I like to top mine with melted almond butter and fresh blueberries.
How to Make these Three Ingredient Banana and Egg Pancakes Your Own, Including a Paleo Option
If you are Paleo or gluten free, these pancakes can be made with coconut flour or almond flour. A store bought Paleo flour, like this one, will also work.
Although I call these three ingredient pancakes, I usually add some cinnamon and vanilla extract to my pancakes as well. It adds a nice flavor to the pancakes.
To up the protein in the pancakes, add some nut butter to the batter. You can also mix in some sliced almonds.
These pancakes come out relatively thin so I don’t like to add fruit to the actual batter. Instead serve it on top of the pancakes.
If you don’t like banana, these pancakes can also be made with canned pumpkin or butternut squash.
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Coconut flour: Since coconut flour can be expensive in the grocery store, I usually buy it in bulk on Amazon. This is the brand I usually buy since it is organic, non GMO, and under $3 per pound.
For years I burnt almost every pancakes I made until I bought these nonstick pans from All Clad. I love them! Seriously.
Slow Cooker Mediterranean Chicken cooks low and slow in the crockpot to create an amazing dish packed with moist chicken thighs, olives, red peppers, onion, Italian spices, capers, and plenty of flavor.
I forget how much I love olives some times. I think it all started with my Mom who loved eating toast with cream cheese and those little mini green pimento olives. We would steal bites as kids and I remember thinking it was equally delicious and disgusting. I couldn’t really decide if it was something I liked. Fast forward and now I will happily eat just about any type of olive. I love the salty brine and bite of a really good olive as much as I love the aforementioned jarred green olives with cream cheese. Go figure.
So lately when I was looking for recipe inspiration, I saw a jar of my favorite Castelvetrano olives and knew they had to be a part of dinner. Naturally I began to think of Mediterranean dishes and flavors since they are a natural fit for olives – red peppers, lemon, capers, onion, thyme, rosemary, you get the idea. And from there it was easy to build a simple, yet insanely tasty, slow cooker recipe with all these flavors. The slow cooker is the perfect vehicle since it allows everything to cook together and develop an intense, complex flavor and it means you can throw everything in and walk away. Love that.
When you are making this Slow Cooker Mediterranean Chicken, keep the following things in mind.
Although I made this with chicken thighs since they stay nice and tender, you can also make this recipe with chicken breasts (skinless, bone-in for a more flavor), skinless chicken drumsticks, or even a pork tenderloin or trimmed pork shoulder.
While the slow cooker is the easiest option in my opinion, this is definitely a recipe that can be made stove-top or even in the oven. For a stove-top version, using a Dutch oven or heavy bottomed pan, add the chicken and let it brown on each side. Remove it and saute the onions and garlic. Then add the remaining ingredients and let everything cook for about 45 minutes on a simmer until the chicken is fork tender. For an oven option, add everything to a glass baking dish and cover with foil. Cook it at 375 degrees for 25-30 minutes until the chicken is cooked through, removing the foil during the last five minutes of cooking so the chicken can brown.
When it comes red peppers for this dish, you have two options. For a more savory option, use roasted red peppers. For a sweeter option, use the jarred peppadew or sweet cherry peppers.
Olives are an important part of this dish and add a lot of flavor, so make sure to choose an olive that you would happily eat on its own. While I love green Castelvetrano olives, you could use Kalamata olives, black olives, or really any good tasting olive.
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Here are some of the products I used when making this recipe.
Slow Cooker: There are so many different slow cookers on the market but I personally use this one that allows me to brown, sear, or saute in the same pan. Plus I find the cooking temperature to be really even and consistent.
Olives: As I mentioned, my favorite olives for this recipe are green Castelvetrano olives. Usually I buy mine from the olive bar a our local grocery store or order them online, which is usually more affordable.
Peppers: As I mentioned you can use roasted red peppers or sweeter peppadew peppers for this recipe. Both turn out delicious. Fresh peppers will also work but the flavor won’t be as intense since they haven’t been roasted beforehand. If you like heat, you could also use the spicy peppadew peppers for this recipe.
Low Carb Cinnamon Apple Pancakes pack in so much delicious apple and cinnamon flavor and are surprisingly low in carbs, paleo friendly, and gluten free.
In my opinion, the combination of cinnamon and apples makes the very best addition to pancakes. I am getting hungry just thinking about it, especially since we are in the prime of apple season. As kids we would go apple picking every year and come home with mountains of apples that would inevitably find there way into all kinds of dishes. Most of them would end up in my grandmother’s incredible homemade applesauce, but as we began to hit raw apple overload, we would have to get creative. Baked goods, oatmeal, savory pork and chicken dishes, you name it. But one of my favorites was always pancakes.
The trick to keeping these cinnamon apples pancakes low carb is using unsweetened applesauce and coconut flour. You could also add some apple extract to bump up the apple flavor even more. Everything is combined in the blender to make a super easy batter and then you can make pancakes or waffles. If you aren’t watching carbs too closely, consider adding shredded apples to the batter for even more apple goodness.
Now let’s talk toppings since any good pancakes has got to have some amazing toppings. Usually I like to top these with melted nut butter – almond butter or peanut butter warmed up for a few seconds in the microwave and drizzled over top. If I am not watching my carbs, I like to top these with grated raw apples or some quickly sauteed apples. Honey, maple syrup, apple butter, and powdered sugar are also all delicious.
Here are some things to keep in mind when making these Low Carb Cinnamon Apple Pancakes:
Make sure to choose an unsweetened applesauce if you are watching carb counts since sweetened applesauce has a lot of added sugar and carbohydrates.
If you want a lower calorie option, you can substitute half of the eggs with egg whites.
These pancakes can also be made with a canned pumpkin or squash puree instead of the applesauce. Usually I add pumpkin spice instead of the cinnamon when I make this combination.
Play with the amount of Stevia in this recipe to get it to the sweetness you like. I don’t like my pancakes very sweet but I know a lot of people do.
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Coconut flour: Since coconut flour can be expensive in the grocery store, I usually buy it in bulk on Amazon. This is the brand I usually buy since it is organic, non GMO, and under $3 per pound..
Blackened Salmon with Garlic Zucchini Noodles with a quick, homemade spice rub comes together in no time and is a delicious, healthy meal that works for paleo, Whole30, low carb, and gluten free diets.
After all the heavy food the last couple of weeks, I am seriously ready for something light, healthy, and green. I don’t know about you, but I can really feel the difference in my energy level when I have even a couple of days of unhealthy eating. So between all the sugar and carbs last week, I am ready for something good for me. This Blackened Salmon with zucchini noodles is the perfect thing. It’s easy to prepare, packs in plenty of veggies, and has tons of flavor so you won’t miss the carbs promise.
The key to this recipe is the homemade blackening spice for the salmon. It truly packs a punch and is something I use all the time for all kinds of protein. It tastes better than the store bought spice rubs and you don’t have to worry about added sugar or preservatives that may be hiding in the packaged options. Plus you can make it with spices you probably already have at home. The salmon is covered in this simple rub and then seared in a hot pan until it is nice and crispy. We make blackened salmon this way all the time and its probably our favorite salmon dish.
Next up is the zucchini noodles. You can either use a spiralizer, sharp knife, or vegetable peeler to make your noodles. You can also buy packaged zucchini noodles in many grocery stores these days. If you have time, I highly recommend salting your zucchini noodles and letting them drain before cooking them. It only takes about 5 extra minutes and will result in a much firmer noodle. If you have ever complained about soggy zucchini noodles, this will solve that problem. The salt draws out the moisture and makes for a better texture. Also make sure not to overcook the noodles. You want them al dente.
Tips for Making this Blackened Salmon with Garlic Zucchini Noodles
One of the questions I hear most often when it comes to salmon is which one to buy. There are so many options and it can be hard to know what to choose.Whenever possible, I try to buy wild salmon since I find it is more flavorful and it is leaner than farmed salmon. However due to cost and availability, I also sometimes buy farmed salmon. Generally I try to buy sustainably farmed salmon that has been flash frozen and has no added color. This tends to be the most flavorful and closest to natural salmon.
Feel free to adjust the spice level of the blackening spice by adding more or less chili powder. The recipe is just mildly spicy if prepared how it is written.
Although salmon is my first choice for this recipe, it also works with shrimp, a firm white fish like cod, chicken, or steak.
Microwave Pumpkin Custard is the perfect way to indulge in a pumpkin dessert without having to even turn on the oven. It’s tastes just like pumpkin pie filling but is made with just a few ingredients in your microwave for a guilt-free, delicious treat.
Before we all put pumpkin season behind us, I wanted to share one more quick and easy dessert that we eat actually eat all year long for dessert and sometimes even for breakfast. It is quick, easy, and full of healthy protein, fiber, and beta-carotene, not to mention easily made with things I always have on hand. So what is this magical dessert? Microwave pumpkin custard – basically a creamy, delicious baked pumpkin pie filling all made in 3 minutes in your microwave. Yum.
Now while I really love this custard on its own, it’s even better when you get creative with the toppings. My go-to is vanilla frozen yogurt since to me pumpkin pie is best with some ice cream on top. Whipped cream is a close second. When I have this for breakfast, usually I top it with vanilla yogurt, Siggi’s is the brand I use most often since it has less sugar than most yogurts out there. I will also drizzle on some melted nut butter or sprinkle some walnuts on top. When I am craving chocolate, I add a few chocolate dips right into the custard so they get melty and delicious. I have also heard from readers that they enjoy it with graham cracker or cookie pieces to mimic a traditional crust.
Tips for Making this Microwave Pumpkin Custard:
Every microwave is different so you may need to experiment with this recipe a few times to find out exactly how long it takes in your microwave. Generally it will take anywhere from 2.5-3.5 minutes to firm up.
If you prefer using egg whites, you can substitute the whole egg for two egg whites.
Choosing a sweetener for this recipe depends on your needs and preferences. Stevia will give you the lowest calorie option but some people may prefer the flavor of maple syrup or brown sugar. You also may need to adjust the level of sweetness depending on what you like. Since I normally top mine with something sweet like frozen yogurt or whipped cream, I find I don’t need as much sweetnesss in the actual recipe.
This can be cooked in a mug, bowl, or ramekin – really anything that is microwave safe. Just make sure to spray it first, or use parchment paper, since it will stick to the sides.
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If you are looking at this recipe and it’s a time of year it’s hard to find pumpkin puree, look online, where you can purchase it year round and usually at a very competitive price.
This post first appeared back in 2012 but has been updated with new photos, a video, and ideas.
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