High protein, low carb, clean, turkey tacos

Sometimes I'm tired and I don't really want to cook dinner.  This is one of those 'go-to' meals that I cook when I'm not feeling like making something complicated.

Disclaimer: while I do post lots of things about sugary, salty, delicious junk food.  I don't eat like that all the time.  I eat as clean as I possibly can and try to limit my carbs and increase my protein.  This is just what works for me.  Everybody is different. Do what works for you.

Turkey tacos are a quick and easy weeknight dinner.  It doesn't take a lot of time and it doesn't cost a lot of money.  

Here's what you need:

-1 pound ground turkey
-Taco seasoning of your choice (I used Vann's Taco Seasoning, that I bought at Whole foods.  You could EASILY make your own Taco Seasoning- I just didn't feel like it.)
-Romaine lettuce (whole leaves)
-Cheese of your choice (I had goat cheese crumbles lying around, so that's what I used.)

Here is the ground turkey I used.  I don't like using red meat all the time, however, use any ground meat of your choosing.  I try to buy my meat when it's on sale, then I freeze it.  I'm always using ground turkey or chicken breasts, so it never goes to waste.

Add a bit of oil of your choosing, I used safflower oil, to the pan before heating.  Turkey is very lean and will burn to the pan without a little oil- but don't get crazy! Cook the ground turkey, it will turn white when it is cooked.  Since you brown ground beef, do you white ground turkey? haha  Anyways, after its cooked I added around a 1/3 cup of water to the cooked meat.  Then about 1.5 tablespoons of taco seasoning.  

This is what the taco seasoning I used had in it.  I bought it because it was already put together and didn't have any 'junk' in yet.  When this runs out, I'll probably blend my own together.

I think its cool to use the romaine leaves at 'taco shells'.  I used goat cheese crumbles to top it off.  Use what you have in your fridge.  Sometimes the best meals come happen by accident this way!

Turkey tacos, plated and ready to be eaten!  If you find this too messy, tear up the lettuce and throw it all in a bowl and make a salad out of it!  If I had tomatoes or peppers I would have thrown those in with this too.  But, its close to the end of the week and my fridge is looking a little empty.

I hope you enjoyed tonight's quick blog.  Healthy food doesn't have to be complicated!  Don't be afraid to experiment with food and discover something new.

You are what you eat, so eat the good stuff,
Caitlin

Things I would not want to live without: TEA

There is one thing that my friends and family members know that I love, that thing is TEA. 

My love for tea started when I was young.  I fell in love with the tea at Chinese restaurants and started drinking different types of tea (as opposed to Lipton black tea) when I was around 10 years old. I wanted to enjoy that same tea at home.  So, my parents bought me some oolong tea in tea bags for home use.  That sparked my tastebuds at an early age for a variety of different teas. 

At Holidays, rather than gifts, there were numerous occasions where I was given exotic loose leaf teas, cups, mugs, kettles and fancy sugars that you couldn't find in grocery stores.  Even now, when my friends or family go places- they bring me back cups, tea balls, different kinds of tea.  I have an entire section of my kitchen dedicated towards storage of tea, tea making vessels and kettles.  I am not joking when I say that I LOVE tea.

Random facts about tea:

• Tea is the most popular drink worldwide, water being the most popular. 
• Tea was accidentally invented in 2737 BC when Chinese Emperor Shen Nung spotted some tea leaves blew into a pot of boiling water and produced a pleasing aroma.
• By 1800 England alone was consuming 24 million pounds per annum of tea of every type from white and green to oolong and black, all of it organically grown and hand-made, much of it fit for Emperors and kings. Most tea consumed in England between 1650 and 1850 was green and oolong - not black
• An average of three billion cups of tea are consumed daily worldwide.

There are many different kinds of tea, the basics being: black, white, green, oolong.  All teas come from the same plant, Camellia sinensis.There are also herbal and rooibos teas, but those are not actually made from the tea leaf. 

White tea- is the lightest of all teas.  It comes from the bud of the tea leaves, the youngest leaves.  This kind of tea has the lowest level of caffiene and hightest level of antioxidants.  Good for skin and complection.  Brewing temperture of 160 degrees.

Green tea- is made from the same parts at white tea, when the leaves are a bit more mature.  Green tea contains between 5%-10% caffiene.  It can also help reduce cholesterol. Brewing temperture of 180 degrees.

Oolong tea- is a semi femented tea, this is the kind you come across in Chinese restaurants- usually a blend.  Oolong tea is a good digestive tea and is also linked to weight loss.  Brewing temperture of 190-200 degrees.

Black tea- this is probably what you grew up drinking.  This is the most popular tea in the US.  Black tea is fully fermented, containing up to 20 percent caffiene per cup.  Brewing temperture of 200-220 degrees.

Herbal teas and Rooibos tea aren't technically 'tea'.  Herbal teas can include chamomile, peppermint, herbs and other spices blended together for enjoyment or a medicinal purpose.  Rooibos tea, also known as red bush tea, comes from a plant native to Africa.  Rooibos tea is extremely high in antioxidants and boasts a sweet, red cuppa tea.  It has similar benefits to white tea.

Ok, so there are all these kinds of teas, but how in the world do you properly brew them?

You have a few options here.  Best case sceneario: you have loose leaf tea and a kettle with either a little basket for the tea or a tea strainer.  This is ideal because it allows you to immerse the loose leaf tea in the kettle giving the tea time to 'bloom'.  When the tea has room to move around, it will brew beter. 

I like to do this by getting my water ready (usually by electric kettle), warming the tea pot (let the hot water sit in there a few minutes) then dump that water down the sink.  I then add my loose leaf tea, whether directly to the pot or in a little tea basket.  I add a little water, enough to moisten the tea- then I give it a second to 'open up'.  Tea is dry, you are essentially rehydrating it when you add the water. By giving it a little dose of water before filling the pot- it can 'open up' better.  Thus creating a better flavor.  After the tea sets for 10 seconds or so, I add the remaining water to the pot and let it brew for the desired time.  Usually this is dictated on the package of tea or you can google on the internet


This is important (to me at least) take the tea out of the water! DO NOT let it sit there and steep for the duration of the time you drink the tea.  This not only burns the tea, but it causes tannins which will make the tea taste bitter.  The only exception in this is with herbal or rooibos teas.  The longer you steep those teas, the stronger the flavor and the higher the concentration of tea in the water. 

Ok.  Now for my favorite kinds of teas (in each category) and why I like them. 

White tea:  Silver needle, I get mine from Teavana.  I like this tea because it has no frills, no fancy flavors, just pure white tea.  It is a little earthy in flavor, but sweet and subtle at the same time.  I like to enjoy this tea before I go to bed, usually with a few piroline cookies.   http://www.teavana.com/the-teas/white-teas/p/silver-needle-white-tea

Green tea: ok, so this isn't technically a straight up green tea.  Pouchong tea falls somewhere inbetween green tea and oolong tea. Consider it a lightly oxidized green tea.  My favorite is Coconut Pouchong, from Golden Moon tea.  This tea was introduced to me by my favorite yoga teacher and healing lady extrodinare- Melita (hi Melita).  It tastes like the beach.  There is enough coconut flavor that you get the point, but its light and not overwealming.  http://www.goldenmoontea.com/coconut-pouchong.html

Oolong tea- Oolong tea will always be my favorite. I LOVE it with a ton of sugar, but I don't drink it that way very often.  My favorite comes from Golden Moon.  http://www.goldenmoontea.com/imperial-formosa-oolong.html 

Black tea- there are MANY different varieties of black tea out there.  Black tea has two purposes for me, and I like different brands and blends for those.  For hot tea, drinking by the cup I like PG Tips.  This is your typical, English style, blended black tea.  It is smooth without being bitter and they have a monkey as their mascot (who can't love that)? 

For ice tea, I will not brew anything besides Luzianne tea.  It is the perfect tea for your 'sweet southern tea' on a summers day, while sitting on your theorhetical porch in your therhetical rocking chair. 

I hope you enjoyed this little journey into the world of tea with me.  Broaden your horizons today and try a new blend or variety that you have never had before!