I have never viewed being on a gluten and dairy-free diet as restrictive. Of course there are many foods I can’t have, but there are many more foods I can enjoy. However, more so than I did before I went gluten-free I get in phases where I feel like I’m eating the same foods. This is especially true since I have had to restrict my diet even more due to acid reflux.
When my parents came up last time my mom brought me two 1lb containers of ground turkey. I had made a meatloaf with one and had been enjoying the frozen turkey burgers my mom had made, but with my last container of ground turkey I wanted to make something different. Although I love turkey meatloaf and the turkey veggie burgers, I was sick of eating them.
I was craving a mexican inspired dish; something I have avoided because of my acid reflux. However I decided I needed to eat something different. I made a seasoning so I could make a taco salad one night. Rather then buying a seasoning packet I opted to make my own because I knew this was a way I could reduce the amount of sodium I consumed.
After researching recipes I came across one from Smells Like Home for healthy turkey tacos. While I followed majority of the recipe I made a few minor changes. Below is the recipe with my adaption.
Healthy Turkey Tacos
1 tsp canola oil 1 medium onion, minced 1 tbsp chili powder 3 garlic cloves, minced 1 tsp ground oregano 2 tsp tomato paste (Contadina is GF) 1 1/4 lbs (20 oz) ground turkey (not 99% fat-free) 1/2 cup canned tomato sauce (Contadina is GF) 1/2 cup low-sodium chicken broth (Make sure GF) 2 tsp apple cider vinegar 1 tsp light brown sugar
In a 12-inch skillet, heat oil over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Add the chili powder, garlic, oregano, and tomato paste and stir for 30 to 60 seconds, until the tomato paste is evenly distributed.
Add the turkey and cook for 3-5 minutes, breaking up the turkey with a wooden spoon into smaller pieces as it cooks; the turkey should be cooked through but still slightly pink.
Stir in the tomato sauce, chicken broth, vinegar, and brown sugar and bring the mixture to a simmer; simmer until thickened, about 4 minutes.
On Sunday I made a taco salad concoction with ground turkey, peppers, lettuce, pinto beans and Way Better Snacks Black Bean Chips
Last night I made traditional tacos
And I still have more for another meal….
Have you ever prepared one food item and enjoyed it multiple ways throughout the week?
——————- Author Information: Candice Rose Clifford After being diagnosed with non-celiac gluten sensitivity Candice started Embrace G-free. On this honest account you will find posts which empower you to live your happiest and healthiest gluten free life, in addition to recipes, product reviews, and resources. www.embracegfree.com www.facebook.com/embracegfree Find Me on Twitter: CandiceRose90
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