Recreating the Taco salad
I was in a cooking kind of mood yesterday evening. For dinner, I made a Mexican infused version of a taco salad. First, I made Vegan Angela’s healthy hidden broccoli guacamole. (She’s got some great recipes to check out!)
Next, I made a taco salad for dinner in a new way.
Okay so this meal has a faint resemblance to nachos but then again, all the ingredients match up with a taco salad too. Or as comedian Jim Gaffigan says, Mexican food’s great but it’s essentially all the same ingredients – tortilla with cheese, meat, and vegetables.
I picked this cookie up at the grocery store last week and it was pretty good albeit not great. It was very intense so I only ate half (say what?). I topped it with rainbow sprinkles and popped it in the microwave to enjoy. I then spent the rest of the evening watching Mad Men and doing laundry.
This morning I woke up feeling a little tired and decided to let myself sleep in until 7:20. The cooking bug was still rocking so I made some homemade peanut butter. (I hope my neighbors didn’t wake up to the food processor!)
I was conveniently out of peanut butter so I added my homemade version to the jar. I used coconut milk instead of canola oil and found the milk to be a little too sweet. Next time, I’ll stick to my first homemade peanut butter recipe.
This evening, I hope to hit the gym before meeting one of my friends for dinner. I’ll leave you with this motivating article that I read last night in pursuit of strengthening my mind and will power, “How to be great, Part 2: Strengthen the Mind.”
Keep on keepin’ on! 🙂