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.
Find Me on Twitter: CandiceRose90
The Everything Gluten-Free College Cookbook: Includes Pineapple Coconut Smoothie, Healthy Taco Salad, Artichoke and Spinach Dip, Beef and Broccoli ... Chocolate Chip Cookies and Hundreds More!
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