healthy taco pizza

(I changed up my site over the weekend, so if you’re on a reader, click through to check it out! It was planned for a few weeks from now, but after some major issues last week, I decided to go for it early. I’m still working on a few things, and unfortunately crossing my fingers a bit at this point that everything works as it is supposed to, but it’s close!)

Enough of the tech talk, let’s get on to the good stuff. Healthy Taco Pizza is today’s topic!

Healthy Taco Pizza | A Nutritionist Eats

This latest creation is another kid-friendly meal that I think the entire family will love. It’s hard not to.

I obviously don’t have kids of my own yet, but I have this laughable idea that my toddlers are going to love quinoa and kale. (They will, right?!)

Ok, that might be a stretch and while I’m still going to hold out hope, I do know that kids like tacos. And that kids like pizzas. In fact, everyone does – adults included!

Healthy Taco Pizza | A Nutritionist Eats

Taco pizzas are one of those meals that are filling, tasty and pretty healthy as well! To lighten things up, I use a tortilla for the crust, which also creates built-in portion control. If you’re really concerned with the calories and fat in ground beef, by all means, swap it out for extra-lean turkey.

As the GIF below illustrates, you top the tortilla with beans, cheese, ground beef and then layer on the fresh toppings like lettuce, tomato, onion and a drizzle of sour cream. (Hot sauce is good too!)

taco final

Everyone is happy. Everyone is satisfied. Everyone loves pizza + tacos!

Healthy Taco Pizza
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 lb ground beef
  • 2 Tbsp taco seasoning
  • 4 tortillas
  • 1-15 oz can refried beans
  • 1 cup shredded cheddar cheese
  • 3 cups shredded lettuce
  • 2 chopped tomatoes (1-2 cups)
  • ¾ cup chopped onion
  • ¼ cup sour cream
  • hot sauce if desired
Instructions
  1. Heat large skillet over medium heat. Add ground beef to pan and break up with a spatula. Continue to break up meat into smaller pieces as it browns, about 5 minutes. Add taco seasoning and cook another minute.
  2. Heat oven to 400 degrees.
  3. Toast tortillas in oven, flip after 5 minutes and cook another 5 minutes until golden brown.
  4. Top tortillas with refried beans and cheese.
  5. Bake for about 3 minutes, or until cheese is melted.
  6. Top with beef, lettuce, tomatoes, onion and sour cream.
Nutrition Information
Calories: 734 Fat: 36 Carbohydrates: 50 Sugar: 8 Sodium: 1205 Fiber: 11 Protein: 51

 

chimichurri sauce

Do you have foods that you are pretty much infatuated with before you even really really try it? That’s kind of how chimichurri sauce was for me. I’m sure I’d tried it once or twice (but nothing stood out in my memory) and I just knew it would be something that I really liked. It doesn’t hurt that  we’ve been having a moment with parsley. We’re putting it in just about everything: juices, bean salads, seafood pasta…and then I threw a TON of it into chimichurri sauce.

Wanting to keep things really classic, I decided to serve it over some grilled skirt steak but after trying it (garlic! shallots! parsley!) we both started slathering it over everything on our plate. I think it would be amazing on a lot of other things: grilled bread, goat cheese, grilled chicken, fish or shrimp and even greek yogurt. <– seriously! It’s so bright, so flavorful, I can’t think of a thing it wouldn’t be good on.

It comes together pretty quickly – just requiring lots of chopping. And so long as it’s accompanied by a little wine, I find the chopping process totally therapeutic.

Chimichurri Sauce

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: n/a

 

Ingredients (2 cups)

  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 3 green onions, thinly sliced
  • 1/3 cup red wine vinegar
  • 3 cups mixed chopped herbs (I used cilantro and parsley)
  • 1/2 cup olive oil
  • salt, pepper and red pepper flakes

Instructions

Combine garlic, shallot and green onion with red wine vinegar for about 10 minutes.

Stir in chopped herbs, olive oil and seasonings.

Serve over steak, fish, chicken, veggies or with grilled bread.

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daily eats: 4.29.13

I’m currently a little obsessed with Gwyneth Paltrow’s new book It’s All Good. I’ve paged through it about 4-5 times so far. The recipes are great, the pictures are beautiful and she’s not bad to look at either. :)

I’m also coming off of a weekend in Vegas, a few days of being sick and eating out an insane amount of times. So I could use a LOT of “good” this week. Lots of good vegetables, protein, workouts and water. She is my inspiration this week!

am workout: 20 minutes of physique 57 (strength)

coffee: (duh) + 1/2 & 1/2 while I made my daily “to do” list. I never cross off as much as I would like to…

breakfast: One of Gwyneth’s (and co-author Julia Turshen’s) favorite breakfasts is avocado toast and even though it’s nothing new, I thought the addition of mayo (she uses vegenaise) was interesting. Verdict? Yes, I love it! I don’t know what it is that makes it so delicious but I’m hooked. I had a touch of vegenaise + a small avocado on 2 slices of sprouted bread.

lunch: salad (also from the cookbook) with a delicious vegan, creamy parsley dressing and all sorts of toppings: cucumbers + garbanzo beans + beets + 2  hard-boiled eggs.

snack: baby carrots + greek yogurt ranch dip

workout: 30 minutes on the elliptical + 40 minute walk (to/from gym)

dinner: While making dinner I snacked on a few olives + chips and salsa. Burgers weren’t on the original menu but they kept getting pushed back so had to be eaten tonight. I also had them last night at a family cookout and have a lunch date at The Counter tomorrow. Life could be worse and you won’t ever catch me complaining about eating burgers. :) Broccolini + onion & jalapeno on the side!

dessert: small handful of dark chocolate almonds

approximate nutrition stats: 1955 calories, 121 grams fat (53%), 145 grams carbohydrates (28%), 40 grams fiber, 33 grams sugar, 96 grams protein (20%). My Dad (who works in Cardiac Rehab) might fall over if he sees that 50% of my calories came from fat…

I know Gwyneth can be polarizing – love or hate?  

giada dogs {hot dogs with peppers & mozzarella}

Every summer, without fail, I crave hot dogs.

And I get the crazy feeling that my summer will not be complete until I get a hot dog – within the next week.

A plain old hot dog will never suffice though, last summer it was the tijuana dog and bahn mi dog and this year, as inspired by Giada’s recent segment on the Today show, the Giada Dog. Pink’s (the famous Hollywood hot dog joint) is apparently adding the Giada dog to it’s list of celebrity-inspired dogs – though it isn’t on their online menu quite yet. The hot dog is topped with sauteed peppers and onions and mozzarella cheese.

Simple enough and sounded delicious. Because I’m never really a fan of hot dog or hamburger buns, I decided to serve the Giada dogs on garlic bread – just to keep with the Italian theme of course! :)

These hot dogs were amazing – it helps that we used high quality beef dogs – but the combination of dogs + peppers & onions + fresh mozzarella all on toasty garlic bread is insanely good.

Hot dogs might be on the menu more than once this summer…

Giada Dogs {Hot Dogs with Peppers & Mozzarella}

by Emily Dingmann

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: entree July 4th American Italian summer

 

Ingredients (4 servings)

  • 3 small peppers (variety of colors)
  • 1 small onion
  • 2 Tbsp butter
  • 3 cloves garlic, minced
  • 1 baguette
  • 4 hot dogs
  • 2-3 oz fresh mozzarella, diced

Instructions

Thinly slice peppers and onion.

Heat 1 Tbsp oil or cooking spray in large pan.

Add peppers and onions, cooking for about 5-7 minutes, until vegetables are soft.

Stir in garlic to butter until evenly distributed.

Slice baguette in 4 even pieces, and then cut in half horizontally.

Spread butter mixture on bread.

Grill or broil hot dogs.

Broil bread for about 3 minutes, until golden brown.

Top with hot dog, pepper mixture and mozzarella cheese.

Broil until cheese is bubbly, 2-3 minutes.

Serve hot!

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 I used Fork In The Road Honest Dogs with Pasture-Raised Beef and I highly recommend them. They may only be available on the West Coast at this point, but keep your eye out for them at your local health food store or Whole Foods, they have delicious products and the key to good hot dogs is – good hot dogs. :)