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March 20, 2017 by Payton Shiver
All the recipes here can technically be meal-prepped beforehand, making breakfasts and lunch packing easier. I’ll be updating this regularly as my Taco Cleanse allows!
– Salt, Pepper, Cayenne, and Tabasco Sauce to taste
– Meat (ground beef, chicken, tofu, etc.)
Throw in all your ingredients into a pan and scramble together. I don’t recommend keeping scrambled eggs in the fridge for longer than 3-4 days. Feel free to add any type of bean, salsa, sauce, or cheese at will.
Chicken Caesar Tacos
– Boneless, Skinless Chicken Breasts
– Chicken Broth or Bullion Cubes to Make a Broth
– Caesar Dressing (I recommend Yogurt Based)
– Parmesan Cheese (Fresh shreds, not the sprinkled Kraft kind)
– Fresh Parsley
Boil the chicken until cooked throughout and pulls apart easily. Shred chicken with forks or cut up into tiny, shredded pieces. The amount of dressing will depend on personal tastes. Add in about 1/4 cup of Parmesan and a few pinches of parsley. 2 Chicken breasts will total to approximately 4 servings (or tacos).
Spaghetti Squash Tacos
– Spaghetti Squash
– Olive Oil
– Salt and Pepper
– Pasta Sauce (personal preference)
– Garlic Powder
– Shredded Mozzarella
Cut the spaghetti squash in half, remove seeds, and drizzle with olive oil, salt, and pepper. Bake the spaghetti squash at 375° for about 45-60 minutes, depending on size of squash. Take out and let cool a few minutes before shredding. Place the tortilla on a well-greased baking sheet. Brush melted butter on the tortilla and sprinkle a pinch of garlic powder on the tortilla. Let bake at 375° for approximately 3-4 minutes, or until edges are just starting to brown. Don’t let sit too long! While the tortillas are baking, you can shred the spaghetti and transfer to a bowl to combine sauce and noodles. Add noodles to warm, buttered taco shells and add mozzarella as desired.