Cauliflower Couscous Tex-Mex Tacos

Cauliflower Couscous Tex-Mex TacosThese Cauliflower Couscous Tex-Mex Tacos are a favorite in our household. They’re not only super fast and easy to prepare, but their also filling and nutritious with 10 grams of fiber and 8 grams of protein.

You can eat the cauliflower couscous mixture as a side dish without the corn tortilla. It would pair well with a Mexican Salad, Roasted Green Beans or Roasted Asparagus.

Some diced avocado would also be a delicious topping for these tacos. We were trying to shed a few pounds when we made this recipe so we skipped the avocados to reduce the fat calories.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Tacos with Acorn Squash and Black Beans

Vegan Tacos Acorn Squash and Black BeansVegan tacos acorn squash and black beans might seem like an odd combination, but this recipe has just the right mixture of sweet, salt and spice. Your tastebuds will thank you.

Thanks to the squash and black beans, this recipe packs a nutrient punch. It has 15 grams of fiber and 11 grams of protein with only 353 calories for two tacos. You can reduce the calories and fat by cutting out the avocado and reducing the olive oil to 1/2 tbsp.

You could add some vegan shredded cheese to the tacos, but we didn’t feel it was necessary. They have so much flavor without it.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Tostadas

Vegan TostadasThis is a super quick and easy vegan tostadas recipe that’s full of flavor, color and a variety of nutrients. It’s one of my favorite lunch recipes because I can throw it together in a few minutes and there’s virtually no cleanup.

Most tostada recipes call for the tortillas to be deep fried in oil, but we all know how unhealthy that is for us. Baking them not only removes the calories and fat from the oil, it makes cleanup a breeze since you won’t have oil splatters everywhere.

This recipe makes two vegan tostadas, but the serving size is only one tostada. You can eat both, but realize that’s over 500 calories. You can reduce the calories and fat even more by skipping the cheese and avocados. Removing the cheese also makes this recipe oil free if that’s important to you.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Mexican Salad

Mexican SaladThis Mexican Salad is a flavorful, delicious, hearty salad that works well as a side salad or a main dish for lunch. With 14 grams of fiber, 10 grams of protein and 136% of your RDV of vitamin C, this is a nutrient rich recipe. And thanks to the beans and corn, it’s pretty filling, too.

Amelia whipped this recipe up one day with some spare ingredients we had laying around. Thanks to the lime juice and spices, it has a lot of flavor without using any oil.

You can put this Mexican Salad in a taco bowl to make it a little more special. EatingWell.com has a cool way to make your own taco bowls with corn tortillas and a muffin tin.

This salad is great on a hot summer day made with fresh corn on the cob, but you can eat it all year round and not get tired of it.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.