Food for Thought | Turkey Fajitas?!
I know I’ve been a bit MIA aside from my Bachelor in Paradise recaps. Sorry about that! But it’s Friday + I’ve got a relaxing/writing weekend planned! This is the first of two yummy recipes I made this week. Let’s start at the beginning.
Rewind to Friday. It’s my birthday weekend + I’m hanging out by myself waiting for it to be time to leave to meet my BFF Ashley to see Annabelle. I’m watching the Snapchat stories I care about + decided to watch FabFitFun’s. Often they have “Snapchat Takovers,” sometimes featuring products in the current box, events or recipes to try. It was then that I discovered Chelsey Rose, a pescatarian health + wellness blogger. She was doing a takeover + sharing a taco/bowl recipe perfect for meal prep. Not only was it simple for those of us, like me, who hate meal prepping, it also looked just plain delicious so I couldn’t wait to try. I am so grateful I found this recipe, because Chelsey did me a solid + informed me that almond milk cheese is a thing! Total game changer! I reached out to her on Instagram asking her where I could find that + the lactose free sour cream she used. She was able to find them both at Ralph’s, a chain grocery store I’d passed a million times when I visited LA this spring, but she told me I should be able to find them both at Trader Joe’s + Whole Foods. Unfortunately I was only able to find the cheese at TJ’s but even that made my tummy so happy. Usually I just suck it up for cheese, but it’s nice to know I have a diary free option other than feta.
Chelsey’s version was vegetarian, which is great for some people but was not going to work for us. I was going to make mine for dinner for the parentals + pack lunches for mom + I the next day. (Spoiler alert: I forgot to bring it the next day + someone ate it…not naming names.) So I cooked up some ground turkey, which I’ve discovered I like when it’s seasoned well. I seasoned my turkey with garlic, cilantro, cayenne + black pepper. The best part about these flavors is that you can season them to taste. I’d prefer mine with more cayenne, but dad doesn’t do spicy. Chelsey’s suggestion for veggies, which turned this dish into fajitas for me, was to use kebab kits. Seriously genius! I hate cutting things. It always seems to take a million years + I’m always frustrated. But this was prefect. Additionally, the veggies on these skewers are the same veggies I use when I make my aunt’s pasta sauce recipe. Noting that for the future. I cooked my veggies in avocado oil with garlic, salt + black pepper. I like my veggies still crunchy, but you can cook them down until they’re soft if you prefer. I served my turkey, veggies + almond milk cheese on whole grain white tortillas. Spoiler alert: they’re bomb.
Ingredients:
1 lb ground turkey or meat of your choice.
One kebab kit
Tortillas or shells of your choice
Cheese
Avocado oil
Minced garlic, black pepper, cayenne, cilantro + salt to taste.
Directions:
In a non-stick skillet, brown ground turkey (or protein of your choice) with a little avocado oil + garlic to taste. Season with black pepper, cayenne + cilantro
While your meat is browning, cut your veggies into strips. In a second non-stick skillet, cook your veggies in avocado oil. Season to taste with garlic, salt + pepper.
When meat + veggies are cooked, top your tortillas with your meat + veggies. Sprinkle with your desired amount of cheese + other toppings. Or divide your meat + veggies into five containers for lunches. Meal prep done! I don’t love five day meal prep because I don’t love eating the same thing everyday, but this I could!
xo.
