Okay, I know an asian-inspired taco might be a little weird but stick with me on this one. It’s SO good. I have been loving this ginger salmon bowl by Half Baked Harvest, but I’ve made it too many times to be acceptable at this point. So I figured why not take my favorite parts of that bowl and add it to a taco? And it is DELISH. My only caveat is I think you have to use Siete Tortillas because they are made with almond flour and round out the flavor of the taco - I can’t say it’d be the same with a traditional flour tortilla.

I love this recipe on nights when I want something healthy but am also craving something a little more filling. It’s packed with lots of veggies and is super versatile. You can use anything veggies you have in your fridge, but I personally love this combo. The Brussels & kale (cruciferous veggies, hence the name!) have a really beautiful flavor when they’re pan fried and the red pepper adds a nice bit of sweetness.

Gwyneth Paltrow calls it the boyfriend breakfast, I call it heaven on a plate. This perfectly savory weekend breakfast is full of fiber, protein, healthy fats and slow burning carbs to keep you energized all day long.