Who doesn’t love a good taco?! I mean.. if you answered “me!” – are you even human?!
But for real… tacos are life… and these Zucchini taco boats sure hit the spottt, you know what spot I’m talkin’ about right!? The one that makes you close your eyes, sit back and just say “mmmmm” that was good.
The best part- they are low carb and SUPER easy to make!
Here’s me perfect low carb recipe- just in time for Cinco de Mayo!
What you’ll need…
- 2 zucchini
- Taco seasoning (I used Twang chile lime and Daks sodium free taco blend)
- Corn bean salsa
- Mexican cheese
Slice the 2 zucchini’s in half and scoop out some of the zucchini forming little boats. Drizzle them with olive oil and a sprinkle of Twang chili lime seasoning then toss them in the toaster oven at 350 for about 8 minutes.
Meanwhile cook your beef and season it up with some taco seasoning! Now mix in the salsa.
When your zucchini is semi-soft layer them with a little Mexican cheese blend and load the boats with the meat and salsa mixture! Now- back in the toaster oven for about 5-6 minutes.
Garnish with diced avocado, a drizzle of Ole white queso, and a sprinkle of Chile lime seasoning and BOOM! Dinner is served!
Great paired with some blue corn LateJuly tortilla chips and guacamole!
Tag me on Instagram if you make ‘enough! Can’t wait to see! @kburg21
For yearsssss, like…27.75 years to be exact, I thought I hated Caprese salad- to be honest, I’m not sure why I thought that! I have always loved cheese, and who doesn’t like mozzarella? I know I sure do! Growing up I hated tomatoes, now ketchup- that’s an entirely different story. But I totally fell in love with fresh, juicy, tomatoes a couple of years ago and there has been no turning back since! But yet- I still thought the idea of Caprese salad was just awful.
During my recent travel to Italy, my friend Natalie suggested we share a Caprese salad…considering we were in Italy…how could I say no?! Total.Game.Changer. My first Caprese salad on the island of Capri, Italy won my heart forever. We continued our travels and ate many, many more Caprese salads all over Italy and my love only grew!
Then today- while picking up from fresh produce at the local produce market I saw these beautiful tomatoes-rich in color and knew exactly what I needed them for! If you’re from Florida- you know tomatoes here are just not the same as Midwestern tomatoes. Most of them are barely red and have zero flavor- I’m sure these tomatoes were shipped in from somewhere else because hot damn they were full of color and they definitely did not disappoint!
Caprese Salad for the win!
This is what you’ll need!
Gathering the ingredients is probably more difficult than the assembly!
Slice the tomatoes into thick slices and arrange them on a plate with mozzarella in between. Then, tuck fresh basil leaves between the tomatoes and cheese slices. Next- it’s time to drizzle! Lightly drizzle the tomatoes and mozzarella with your basil oil and sprinkle with seasoning and salt! I added a spash of balsamic to mine- but next time I think I will make a balsamic reduction to drizzle!
Healthy, low carb, fresh and satisfying! This salad is a great appetizer to take to parties or to serve at home while dinner is cooking! Or if you’re like me- it’s the whole meal because YUM!
I hope you enjoy it as much as I do! As always- tag me on instagram @kburg21 if you make it so I can see it!
I don’t know if any of you have tried the sous vide egg bites from Starbucks but they are so-freakin’-gewwwddd! However- they are also pretty pricey! I’m a sucker for eggs, and 2-3 egg bites are the perfect serving size for my post bariatric surgery tummy so I decided to develop my own egg bite recipe using my InstantPot! (have I mentioned how much I love my InstantPot?!)
First things first! Here’s what you’ll need…
- 3 large Eggland’s Besteggs
- 3 egg whites
- 1 cup of cheese (I used ½ cheddar and ½ mozzarella but Gouda is delicious in these too!)
- ½ cup FairLife milk
- ¾ cup large curd cottage cheese (because I hate low fat cottage cheese J )
- 1 pinch Redmond’s garlic Himalayan sea salt
- ½ tsp FreshJax herbs de province seasoning blend
- 1 handful of fresh spinach chopped
- 2 slices of shredded Boars Head maple glazed ham
- ¼ cup Jimmy Dean turkey sausage crumbles (these are seriously the easiest addition to any breakfast dish!)
- 3tbs fresh salsa (I buy whatever brand is on sale for the week!)
- 3 diced mini sweet peppers
Now it’s time to blend!
Throw the first set of ingredients into a blender (eggs, egg whites, cheese, cottage cheese, seasonings, and milk) and pulse your blender until the mixture appears mixed and airy (the more air the fluffier..is fluffier a word? Fluffy eggs are life…just sayin’)
I bought my egg bite molds on amazon for like 6 bucks- just search ‘egg bite mold for instant pot.’ Trust me- these are SO worth it..and you can use them for all kinds of other recipes in your instant pot! The egg bites slide right out and I have never had them stick- total game changer. You’ll thank me later…
Each mold makes 7 egg bites and I use 2 molds. I divided the rest of the ingredients up evenly between the 14 cups and poured the egg mixture into each cup filling them a little over ¾ full. If you over fill they will pop out of the mold (been there done that.)
Time to cook ‘em!
Set your Instantpot to ‘steam’ for 8 minutes…make sure the valve is sealed. Pour 1.5 cups of water into the bottom of the pot and place the steam rack at the bottom. Now, stack your molds on top of the rack and you’re all set! After they steam for 8 minutes let the pressure release naturally for 12 minutes. Then, release the pressure valve and remove your molds!
I like to let the eggs settle into the mold for a couple of minutes before I flip them over onto a plate lined with paper towel. The paper towel helps absorb some of the leftover moisture from the steaming process and helps firm up the egg bites!
I use mine for meal prep and they last about a week in the refrigerator!
Eat and enjoy!
Tag me on Instagram @kburg21 if you make ‘em so I can see! #katiescardiokitchen