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
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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

 

daily eats: 8.6.14

It cannot be August. Can it?! Part of me is utterly terrified that we still haven’t even gone to the beach this summer and part of me is really excited because it means that my mom comes out in a few weeks! I can’t wait!

workout: I woke up late (always a great way to start the day, huh?) and so instead of going for a walk, I did 20 minutes of Fitnet cardio workouts. Better than nothing! I also went for two 15-minute walks throughout the day so I managed to hit my nike fuel goal for the day!

beverage: coffee + 1/2 & 1/2, standard!

breakfast: 1 cup strawberries + 1 cup power o’s + 1 Tbsp chia seeds + 1 cup 2% milk. I was really excited to find the power o’s cereal the other day. They are made with beans and brown rice and have 6 grams of protein and 4 grams of fiber per serving. (The plain version of the cereal definitely needs some sort of added sweetness – the fresh strawberries were a perfect addition for me but I’m not sure I could eat it on its own.)

Daily Eats | A Nutritionist Eats

snack: I don’t normally snack in the morning, but if I’ve had cereal, it’s kind of guaranteed. I found this Vega bar in my drawer and it was SO good. It reminded me a bit of kind bars and macaroons. YUM.

Daily Eats | A Nutritionist Eats

yoga: Yoga Wednesday at work! Love it.

lunch: romaine + kale + cucumber + pepper + olive salad + dressing with a turkey burger + slice of cheese + 1/2 of an avocado

Daily Eats | A Nutritionist Eats

I absolutely could not pass these up. I kept trying to, but they are one of my favorite candies and they were staring me in the face. They were SO good. :)

Daily Eats | A Nutritionist Eats

dinner: we’re currently housesitting (yes, again!) and my cousin happens to get blue apron, so we lucked out and got their week of meals! It was a treat because we love blue apron but it’s too expensive to get it on a weekly basis. Hanger Steaks & Roasted Potatoes with Sautéed Long Beans & Tomato was on the menu last night. It was, as always, delicious!

Daily Eats | A Nutritionist Eats

other random bites: a few almonds before dinner, a few bites of corn from Richie at dinner and a few bites of gelato after dinner. :)

approximate nutrition stats: 2,048 calories, 105 grams fat (44%), 187 grams carbohydrates (35%), 31 grams fiber, 74 grams sugar, 107 grams protein (20%)

thoughts: I definitely had a sweet tooth today! I also felt kind of snacky, but that is pretty normal when I have cereal for breakfast.

tzatziki

Tzatziki | A Nutritionist Eats

This is my ALL-time favorite dip. ALL. Time. Favorite.

And if you have no idea what tzatziki is, I’ll explain.

Tzatziki | A Nutritionist Eats

Years ago, we visited Greece with my parents and (in addition to having a different color hair) I was introduced to Greek cuisine and I totally fell in love with it. Some of my favorite memories from the trip are the ones that happened around a table. We started our days with these amazing phyllo dough pastries, had the best gyros in a restaurant with dirt floors and no power, some of the freshest seafood I’ve ever had and “extra-amazing” gyros on New Years Day after dancing (if you can call it that) until dawn the night before.

A Nutritionist Eats

It was in Greece that I was introduced to their version of yogurt – which was so thick it reminded us of sour cream. And we were totally smitten with it. It’s also where I was introduced to tzatziki and it’s been a staple in my diet ever since. I can’t even believe I haven’t written about it more, because its something I make on a regular basis and it’s surprisingly easy!

Tzatziki | A Nutritionist Eats

It’s one of those foods that if you’ve ever been intimidated to make it yourself and you buy it from the store – you’ll be blown away by how much better your version is. Seriously, no comparison.

Even better, it doesn’t even require any fancy ingredients. The most exotic ingredient is greek yogurt…and nowadays you can find greek yogurt everywhere. A note about the yogurt: I use reduced-fat or full-fat – never fat-free! The extra flavor and satiety factor are so worth the minimal extra calories in my opinion. Fat-free works fine…if you must!

Tzatziki | A Nutritionist Eats

Tzatziki is so versatile and it’s honestly good on anything. I’ll often make some for the protein portion of my lunch and serve it with toasted pita bread and some fresh veggies. It’s filling and delicious. It’s great on kebabs or with grilled lamb burgers. And most recently, we determined that it’s fantastic on grilled bread. (Everything is good on grilled bread, but tzatziki really is too!)

Tzatziki | A Nutritionist Eats

I’m thinking next week’s lunches might have to feature an epic pita sandwich stuffed with hummus, tzatziki, sliced tomatoes and kalamata olives…who’s with me?!

5.0 from 1 reviews
Tzatziki
 
Prep time
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Author:
Cuisine: Greek
Serves: 4 servings
Ingredients
  • ¾ medium/large cucumber
  • 16 oz greek yogurt (about 2 cups)
  • 3-4 cloves of garlic, minced
  • 2 Tbsp olive oil
  • 1 Tbsp dried dill
  • salt & pepper
Instructions
  1. Peel and seed cucumber.
  2. Grate cucumber with a cheese grater and squeeze excess water out with paper towel.
  3. You should have about 1 cup of packed cucumber shreds.
  4. Stir together remaining ingredients, adding salt and pepper to taste.
  5. Refrigerate for at least 30 minutes before serving.
Nutrition Information
Calories: 163 Fat: 9 Carbohydrates: 9 Sugar: 5 Sodium: 42 Fiber: 1 Protein: 12

 

 

grilled chicken sandwich

Grilled Chicken Sandwich | A Nutritionist Eats

Today, I’ve got a delicious, messy, filling – and healthy – dinner for you all!

When I put a call out for the type of recipes you’d all like to see, there was an overwhelming request for kid-friendly, family dinners. That makes sense. Dinners are tough and so I’m working on more entire-meal dinners with a focus on kid-friendly meals.

Grilled Chicken Sandwich | A Nutritionist Eats

For this particular meal, the center, the main, the BEST part… is the grilled chicken sandwich. The sides – grilled potato wedges and a simple salad – are good, but the sandwich is WHERE it’s at. Let me tell you about it.

Multigrain bread. Avocado. Sriracha aïoli. Swiss cheese. Tomato slices. Grilled chicken.

Grilled Chicken Sandwich | A Nutritionist Eats

Yes. Yes. Yes. Yes. Yes. And. YES!

In my mind, dinner needs to get to the table quickly and it needs to be nutritionally balanced. This sandwich fits the bill. The sides fit the bill. Protein, vegetables, healthy fats, and whole grains/starches…it’s all here!

When I look at this dinner on paper (or screen) it looks like a lot, but it really isn’t. Prepare the aïoli, prep potatoes and chicken and while those are on the grill, make the salad and get the remaining sandwich ingredients ready.

Grilled Chicken Sandwich | A Nutritionist Eats

Dinner’s on the table in about 30-40 minutes!

 

Grilled Chicken Sandwich
 
Prep time
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Author:
Serves: 4
Ingredients
  • 4 Tbsp mayonnaise
  • 1 Tbsp sriracha (give or take depending on how hot you like it!)
  • 3 medium red skin potatoes, washed
  • 3 Tbsp olive oil
  • 1 pound chicken thighs, pounded even
  • 1 Tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 6-8 cups salad greens
  • 2 tomatoes
  • 8 oz (8 slices) multigrain bread
  • 1 avocado, mashed and seasoned with salt
  • 4 slices of swiss cheese
Instructions
  1. Heat grill to medium-high heat.
  2. Make aïoli: combine mayonnaise and sriracha. Set aside.
  3. Make potatoes: cut potatoes into wedges about 1inch thick and toss with 1 Tbsp of olive oil, and salt & pepper.
  4. Prep chicken: drizzle 1 Tbsp oil, salt & pepper.
  5. Place potatoes on grill and cook for about 7-10 minutes, flip over.
  6. Add chicken to grill and cook for 5-7 minutes, flip over. Cook both chicken and potatoes another 10 minutes, until both are thoroughly cooked through and remove from grill.
  7. Slice 1 tomato for sandwiches and remaining into small pieces for the salad.
  8. Whisk together balsamic vinegar, dijon and remaining 1 Tbsp of olive oil together in a large bowl. Add greens and toss.
  9. Assemble sandwiches, plate sides.
Notes
If you aren't a fan of spice or sriracha,try pesto instead!
Nutrition Information
Calories: 700 Fat: 32 Saturated fat: 9 Trans fat: 0 Carbohydrates: 62 Sugar: 11 Sodium: 600 Fiber: 9 Protein: 40 Cholesterol: 120