A Healthy Taco Salad

I know, I know, taco salads are typically associated with bar food, horrible eating habits, and WAY too much beer!! But that doesn’t mean we can get all the healthy benefits of this super salad … you just have to control consumption. Try this at home … it’s delicious and a perfect quick spring time meal!

 You’ll Need

  • 2 teaspoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 dash cayenne pepper
  • 1 (19 ounce) can kidney beans, rinsed and drained
  • 1 cup salsa
  • 2 cups shredded lettuce
  • 2 small carrots, julienned
  • 2 red bell peppers, cut into thin strips
  • Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. 
  • Add the turkey, and stir until crumbly and no longer pink. 
  • Season with chili powder, cumin, oregano, cayenne pepper, kidney beans, and salsa. Cook over medium-high heat until the mixture is simmering and the beans are hot, about 5 minutes.
  • Divide the lettuce, carrots, and red bell peppers among 4 serving plates. 
  • Spoon the turkey mixture overtop to serve.

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Mexican Mole Sauce




Chocolate is an amazing thing. And when we think of this delicious, super healthy “super food”, we normally conjure up images of sweets, desserts, and flat out indulgence.

I love this recipe for a number of reasons … the least of which is the fact that this gives one more reason to eat chocolate. This time, however, it is in the form of a SAVORY sauce that you put right over pork or chicken.

You’ll Need:

  •     Cayenne pepper to taste
  • ·         Freshly ground black pepper
  • ·         1-1/2 pounds chicken, cubed or cut into strips
  • ·         4 tablespoons olive oil, divided
  • ·         2 tablespoons mild chili powder
  • ·         2 teaspoons ground cumin
  • ·         1 teaspoon ground cinnamon
  • ·         1-1/2 ounces unsweetened chocolate
  • ·         4 (14.5-ounce) cans stewed tomatoes

What To Do:
1. In a bowl, combine equal parts cayenne and black pepper to taste. Add chicken and toss gently to coat. Heat 2 tablespoons olive oil in a large pot and add chicken. Cook 4 to 5 minutes, or until just cooked through. Remove chicken with a slotted spoon and reserve.

2. Meanwhile, combine chili powder with cumin, cinnamon and more cayenne pepper and black pepper as desired. Heat 2 tablespoons of olive oil in the same pot and add chili powder mix. Stir with a spoon and heat over medium heat until blackened, about 6 to 8 minutes.

3. Reduce heat to low, stir in chocolate, and continue stirring until melted. When chocolate is fully melted, add stewed tomatoes and bring to a boil. Cook for 10 minutes, stirring often. Add chicken and continue cooking until heated through, about 5 minutes. Serve warm.


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