Normally I would convert and save this for our beloved #TacoTuesday followers but I can’t wait. When I want tacos I want them now. 

Hold up. I can’t eat tacos. They don’t fit my macros? 🙄 good grief. Fine taco salad? No- oh because it could be worse than a taco. Nice. 

Well thank to the Beachbody blog, I no longer suffer and I get my taco fix! #Winning 

Check it out yourself! 

  
Taco Salad
Total Time: 34 min.

Prep Time: 15 min.

Cooking Time: 19 min.

Yield: 4 servings
Ingredients:

2 tsp. olive oil

1 lb. raw 93% lean ground turkey

1 Tbsp. Taco Seasoning Blend (or packaged low-sodium taco seasoning)

¼ cup water

Nonstick cooking spray

8 (6-inch) corn tortillas, cut into strips

½ medium ripe avocado

1 Tbsp. lemon juice

1 dash garlic powder

Sea salt (or Himalayan salt) (to taste; optional)

6 cups shredded lettuce

4 medium tomatoes, chopped
Preparation:

1. Heat oil in medium nonstick skillet over medium heat.

2. Add turkey; cook, stirring frequently, for 5 to 7 minutes, or until no longer pink.

3. Add taco seasoning and water; cook, stirring frequently, for 5 to 8 minutes, or until most water has evaporated. Remove from heat. Set aside.

4. Heat a medium nonstick skillet pan over medium high heat. Lightly coat skillet with spray. Add tortilla strips; cook, stirring constantly, for 3 to 4 minutes, or until crisp and golden brown. Set aside.

5. Mash avocado in a small bowl with a fork.

6. Add lemon juice, garlic powder, and salt (if desired); mix well.

7. Divide lettuce evenly between four serving bowls. Top with turkey mixture, tomatoes, avocado mixture, and tortilla strips; serve immediately.

First… How is there not an avocado emoji 🙄 second, I love avocados!

This was probably one of fav go to breakfast! So easy, so delicious! 

Behold: The Avocado Egg Salad Toast (adopted from The Beachbody Blog, modified to fit my needs!) 

  
Total Time: 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 4 servings
Ingredients:

They use: 8 large hard-boiled eggs, coarsely chopped I only use 2. 

They use: 1 ripe medium avocado, slightly mashed I use 1/2 of an avocado 

They use: 2 Tbsp. fresh lemon juice  I choose to opt out of the lemon juice and add tapatio!

½ tsp. sea salt (or Himalayan salt)

They Use: 4 slices low-sodium sprouted whole-grain bread, toasted I used 2 slices gluten free bread 

They use: 1 cup watercress. I didn’t use any of these 😜
Preparation:

1. Combine eggs, avocado, lemon juice, and salt in a medium bowl; mix well.

2. Spread ¼ of egg mixture onto each slice of toast.

3. Top evenly with watercress.

Enjoy! Macros are   lower if done my way ✌🏼️