What's For Dinner | Healthy Vegan Taco Bowl

If I could only eat one thing for the rest of my life, it would be tacos. Matthew and I have been on a “bowl” kick lately, because they’re so easy to customize and they’re ridiculously healthy. I typically make this version vegan for myself, but I’ll pan fry some shrimp with olive oil, half a lime’s worth of juice, and some taco spice (keep reading for the best taco spice on the Earth!) for Matt.

ATP Recipes Healthy Taco Bowl

Like I said, these bowls can be customizable to anything you really want it to be, but lately I’ve really been loving them filled with sautéed veggies and quinoa served over some crisp romaine lettuce.

ATP Recipes Healthy Taco Bowl

I’ve never been a big spicy food fan, but Matt loves it. Lately I’ve been putting jalapeños in most of our food, and I’ve gotta say… even I’m coming around to them! I sauté the onions first, since I prefer them to be more cooked. Once they start to get translucent, I throw in the green peppers and jalapeños.

ATP Recipes Healthy Taco Bowl

Now the most important part… the spices. If you’ve never heard of Calicutts Spice Co., it’s a small batch spice company based out of Pennsylvania run by the sweetest mother/son-in-law team. They’re out of this world. This combination is my absolute favourite go to for tacos. I could BATHE in this stuff. And I put their cumin in almost literally everything I cook (I even put it in my “famous” ginger cookies once… by accident… but that’s another story. Matt still ate them…). Lucky for you (and me) if you’re not in PA, you can order online!

Calicutts Spices

Once the peppers are just starting to soften, add your spices and a can of black beans. I let that sit for a few moments, and then add in some chopped red cabbage. I really don’t like cooked cabbage, so I literally only let that stay on for a few moments- long enough to get warm!

ATP Recipes Healthy Taco Bowl


2 cloves garlic
1 cup dry quinoa
1 head romaine lettuce
1 medium onion
2 green onions
1 bell pepper
2 jalapeños
1 can black beans (rinsed)
1 tomato
1 small head red cabbage
1 tbsp olive oil
2-3 tbsp taco spice
1 tsp cumin
1 tsp fire salt
1/2 lime
1 avocado, sliced (or mashed)
fresh cilantro
favourite salsa to top

  1. Dice garlic, onions, green peppers, tomato, and jalapeños. Slice green onions.

  2. Cook quinoa according to package

  3. Heat olive oil over medium heat and sauté onions until they begin to soften

  4. Add garlic, peppers, and jalapeños

  5. Once the peppers begin to soften, add in the can of rinsed beans, tomato, spices, and the juice from 1/2 a lime and continue to cook over medium low heat

  6. Add in sliced red cabbage until cooked to your preference

  7. Serve cooked veggies and quinoa over the chopped romaine lettuce. Top with avocado, cilantro, and salsa.

ATP Recipes Healthy Taco Bowl

So. Good. Also note, in full disclosure, I don’t use the cilantro on mine (but my husband does)… I think it tastes like a bar of soap… are you team cilantro? Or are you with me and think it belongs in the trash? ;)

What's For Dinner | Healthy One Pan Chicken + Quinoa Recipe

The older I get, the more I really enjoy cooking. Years ago, when I was training in the Air Force, I went through culinary school (don’t laugh - we learned a lot!). Now I love the creativity that can go into cooking a good meal and being able to put healthy food on the table for my family.
Weather plays a big role in how we eat in my household, and yesterday was such a randomly cold and blustery day (it’s been so warm lately), I really wanted something hearty and cozy for dinner. I found this recipe from the Cookin’ Canuck and modified it a bit to match our tastes. My husband loved it, and even asked why I had made something with cream (I’m dairy free - spoiler alert: there’s no cream!). I don’t typically like mushrooms or cooked spinach, and I even enjoyed it. Everything in it is good for you, and it’s the perfect one pot (queue the angels singing) meal for a cold night!

Healthy Chicken Recipe

You’ll need:
Garlic Powder
Italian Seasoning
2 tablespoons (ish) olive oil
2 cups of chicken broth
1 cup quinoa
5 cloves of garlic (chopped finely)
6 bone in chicken thighs
1 yellow onion (Diced)
8 oz chestnut mushrooms (sliced)
2 huge handfuls of fresh spinach

  1. Season chicken thighs with salt, pepper, paprika, garlic powder, and Italian seasoning. I don’t measure spices, but best I can guess, I used approximately 1-3 teaspoons of each, depending on how you prefer things to taste.

  2. Heat 1 tablespoon of olive oil in a large pan and brown the chicken thighs - approximately 5-7 minutes on each side. Remove thighs and set them aside on a plate. Tent the plate with aluminum foil. *Some of the best cooking advice I can give you is to find a good olive oil you love (note: this does NOT always mean “an expensive one”!). It makes such a huge difference! My favourite is a brand called “La Española” - Matt brought it back from Spain once, and I’ve been able to find it in the local Edeka on ocassion!

  3. Add the second tablespoon of olive oil to the pain and sauté the onions, garlic, and mushrooms until soft (about 5 minutes).

  4. Stir in the quinoa and chicken broth. Bring to a boil.

  5. Cover pan and simmer over medium heat for 15 minutes.

  6. Place the chicken thighs back into the pan, cover, and cook for 15-20 minutes - until the chicken is cooked the whole way through and all of the chicken broth has been soaked up.

  7. Remove chicken and add in the fresh spinach. Stir until spinach is cooked to your liking.

  8. Serve chicken over the quinoa and vegetable mixture. Bon appétit!