Taco Salad Jars + Chocolate Chip Zucchini Muffins + Honey Lemonade With Mint

Taco Salad Instructions

Ingredients:

For the Dressing:

2 tablespoons plain Greek yogurt
1 teaspoon hot sauce
1 teaspoon taco seasoning
1 tablespoon olive oil
1/2 tablespoon fresh lime juice

For the Salad Layers

- 1/3 cup black beans drained and rinsed
- 1/3 cup roasted corn fresh, canned, or thawed frozen
- 1/4 cup red onion finely diced
- 1/2 cup tomatoes diced
- 2/3 cup ground beef cooked with taco seasoning
- 1 packed cup chopped romaine
- To top: shredded cheese crushed tortilla chips, chopped cilantro

Instructions:

Brown the ground beef in a skillet over medium heat. Add taco seasoning and cook through. Let cool slightly before layering into jars to prevent the lettuce from wilting!
Dice the tomatoes and red onion, chop romaine, rinse black beans and corn.
Make the dressing by adding Greek yogurt, hot sauce, olive oil, and lime juice to the bottom of the jar. Stir to combine.
Layer the ingredients in this order:

Healthy Chocolate Chip Zucchini Muffins (Gluten Free!) Instructions:

Ingredients:

For the wet ingredients:
1 cup shredded zucchini, squeezed of excess moisture with a paper towel
⅓ cup (104g) pure maple syrup (or sub honey)
2 eggs
¼ cup (50g) olive oil*
3 tablespoons almond milk (or dairy free milk of choice)
1 teaspoon vanilla extract
For the dry ingredients:
1 cup (95g) oat flour, gluten free if desired
1 cup (112g) fine blanched almond flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
For the mix-ins:
⅓ cup (37g) chopped walnuts
⅓ cup (60g) chocolate chips (dairy free, if desired), plus 2 tablespoons for sprinkling on top of muffins

Instructions:

Preheat the oven to 350 degrees F. Line a muffin tin with 10 muffin liners and grease the inside of the muffin liners with nonstick cooking spray to prevent sticking. This is critical to making sure the muffins don’t stick to the liners.
Shred and measure out zucchini, then place in a paper towel or cheese cloth and squeeze out all the excess moisture. Add zucchini to a large bowl, along with maple syrup, eggs, olive oil, almond milk and vanilla extract. Mix until well combined.
Next add dry ingredients to the bowl with the wet ingredients: oat flour, almond flour, baking soda, cinnamon and salt. Mix until combined. Fold in the walnuts and chocolate chips.
Evenly divide batter into prepared liners. Bake for 23-28 minutes or until a toothpick inserted into the middle comes out clean. After 5 minutes, remove muffins and transfer to a wire rack to finish cooling. Enjoy!
Sprinkle tops with fancy sea salt and drizzle with nut butter, if desired.

Honey Lemonade with Mint Instructions:

Ingredients:

1 medium lemon
1 tablespoon honey
240 ml/grams(1 cup) water
1 sprig fresh mint (6 leaves)
1 lemon slice (optional)

Instructions:

Wash the lemon. Roll the lemon back and forth on your counter with some pressure before cutting to get more juice. Squeeze the lemon. Strain the lemon juice if you like.
Pour the lemon in a glass( or in a jug if you multiply the amount and make for a crowd) and add the honey, mix well.
Pour the water and stir. Add the mint leaves and keep in the fridge to let it cool at least for 30 minutes and absorb the flavors. Add the ice cubes and lemon slice and enjoy! If you like you can drink immediately but the aroma will be stronger as you keep the lemonade in the fridge longer. If you are sick, let the juice absorb the mint at room temperature for some time and enjoy your drink immediately to get the all the nutrients.

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