Ok, I know we just had our hottest day on record, ever, but sometimes salad just doesn't cut it.
This curry is a hit in our house. It has the sweet aromatic flavours the kids love and is fast and full of veggies to satisfy mum.
Precut your veggies on the weekend to get this on the table in under 30mins. You can substitute rice for cauliflower rice if preferred.
2 Tablespoons of red curry paste
400g can of coconut milk
250g pumpkin, small cubes
400g can brown lentils, washed and drained
1.5 cups of frozen peas
1 small head of cauliflower. Cut into small florets.
Cauliflower rice is a great way to minimise the carbs and up the veggie intake. Here is the basic recipe plus three twists to accompany various dishes.
Basic Cauliflower Rice
This is a lovely aromatic version good for Thai style dishes.
Chinese Fried Rice
This is super easy.
Garlic and onion
Scrambled egg (pre-prepared)
Broccoli (cut into small pieces.
Carrots (thin julienne), or capsicum
Feel free to share your cauliflower creations!
About the Author
Christine is a mother of two, personal trainer, and Thermomix lover. If there is an opportunity to sneakily add more vegetables to her kids diet, she is onto it.
Meals generally have to tick off three boxes in our house: quick, nutritious, delicious. I also love it when I can say goodbye to an overpriced packet mix from the supermarket and make it myself, making tacos an absolute winner in our house.
I was given this recipe by a friend and there are various versions on the internet. You can experiment with the herbs and spices and come up with your own signature taco seasoning!
1 tsp oregano flakes
1 tsp sweet paprika
1/2 - 1 tsp pink Himalayan salt
1 tbsp ground cumin
1 tbsp onion flakes
1 tbsp garlic powder
tiny pink of cayenne pepper
Throw it all in a high speed food processor and blend until fine (In the Thermomix I do speed 10 for 10 sec).
I make double the mixture and keep half in an airtight container for the next batch of tacos.
To cook your meat mixture, brown your choice of protein (we love beef or pork mince) add seasoning and 1/3 cup of water (more if needed), red kidney beans (or any type of bean or legume) and simmer till cooked.
Serve with fresh salad, sour cream, cheese and your choice of taco shell. Lettuce leaves also work well for a natural taco shell option but the kids manage better with a hard shell. Mum and Dad might also like some tabasco sauce ;-)
If your little ones need more convincing to try tacos they might enjoy the book "Dragons love tacos". It is a favourite in our house.
About the Author
Christine is a mother of two and lover of home made food.
Tasty Tacos! The Healthy Way to enjoy an old family favourite!
By Carissa Mason, Nutritionist & Go Mum! Advisory Board Member.
Carissa specialises in gut health, IBS in its various presentations, food allergies / intolerances and all aspects of hormonal health. Her nutritional philosophy is to empower women to develop a healthy relationship with food and their bodies and simply be the happiest and healthiest they can be.
This is one of my favourite family dishes! It’s cheap, ridiculously easy and fun to make and it caters for everyone’s taste buds!!
What you’ll need:
1 Old El’paso Stand and Stuff Taco kit (Shells, Tomato Salsa and Seasoning)
2 tomatoes (chopped small enough to fit in the Taco shell)
2 Lebanese cucumbers (chopped small enough to fit in the Taco shell)
1 salad onion (diced)
1 brown onion (diced)
¼ fresh (sweet) pineapple (chopped small enough to fit in the Taco shell)
5 Ice-burg lettuce leaves (Shredded)
1 pack alfalfa
300g button mushrooms (chopped)
500 g mince (beef / chicken / pork)
1 tub pot set natural yoghurt (I love Tamar Valley or Jalna)
1 Tin Tomatoes
1 Tin Lentils (washed and drained)
2 cloves garlic (diced)
1 packet Taco seasoning
Jalapeno’s (for those who are game!)
What to Do:
Pre-heat your oven to 180 degrees (this is for the taco shells)
On your stove top:
In a large frypan heat some olive oil. Lightly fry the brown onion, garlic and mushrooms. Season with Salt and pepper. Add the Mince and cook until browned. Once the mince is cooked add the taco seasoning and mix through. Now add the lentils and tinned tomatoes. Mix though again and allow to simmer for 15 minutes - Stir occasionally.
On your table:
Place the yoghurt, salsa, salad onion, tomato, cucumber, alfalfa and lettuce in separate bowls in the centre of the table. Place a mat / wooden chopping board there also- this can be used for the frypan of mince and taco shells. Put a plate out for each member of the family.
In your oven:
Remove the Taco shells from their wrapping and separate them from each other. I place half a toothpick in each shell – this helps keep them open whilst in the oven. Depending on your oven size place the 10 Taco shells on the steel rack inside the oven. I cook 5 shells at a time and use tongs to place them in the oven and remove them. Cook the shells for about 10 minutes - Or until they have lightly browned on each side. Remove them from the oven and remove the toothpicks.
Place the warm mince on the wooden chopping board in the centre of the table. Give each family member a taco shell on their plate. The rest is up to you! I start with the yoghurt, and then add the mince, then the salsa. I’m a Jalapeno freak – so they are generally jammed on next. Then as many salad toppings as I can get on top!!
This is a great family meal that kids love! Everyone can get involved in the preparation process and pick and choose their salad toppings. It’s super healthy and if you can manage to cram all the toppings into the Taco- it’s pretty nutrient dense. I have at times finely chopped some other vegetables and disguised them in the mince for the non-salad lovers!!
For more amazing food Ideas or to book a nutritional consultation please check out:
My Instagram https://www.instagram.com/carissa_anne_nutrition/
My Facebook https://www.facebook.com/Carissa-Anne-Nutrition-800277830041181/
The Clinic http://www.jessicacox.com.au/
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