Today I have a special treat for you! Andrew, Co-Founder of Koge Vitamins (You might recall my review of their vitamins a couple of weeks back), is guest posting today. Give Andrew some love! You can visit Koge here (check out their blog too) or follow Koge on Twitter and Facebook.Balanced living requires managing the demands of a busy life without sacrificing your health. Nutrition is so key to this. When you eat good food, the balance is so much easier because your body is fueled properly. So I asked Andrew to share one of his favourite quick and easy healthy meals. You know that meal that gets you through the hard days.I love the simplicity of this recipe for veggie tacos. Not having the time to cook is rarely an excuse to not eat healthy. We all need a recipe or two like this in our arsenal when the days are long and the demands are well, demanding. Feel free to join the conversation and let us know what you eat when time is tight and schedules are full to the max?Thanks Andrew!
My Favourite Healthy Meal
With a busy life that includes long days at the office, meetings, and travel for work, finding a balance between creating easy and healthy food has been a challenge. Working late at the office often leaves me with little time to cook in the evenings, so I talked with some of my favourite health coaches, chefs, and foodies to get their tips for simple recipes that are healthy, easy to make, and still delicious. One of my favourite go-to recipes are vegetable tacos. This simple recipe is a staple in my busy week because it allows me to use left-overs in a creative way.
- Olive oil
- 1 cup of roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size)
- 1/2 medium onion, chopped
- 1 garlic clove, chopped
- 1/2 fresh jalapeño chile pepper, seeds and stem discarded, chop finely
- Pinch of ground cumin & ground oregano
- 1 small to medium tomato, chopped
- 4 corn tortillas (or whole wheat
- 4 slices organic cheddar cheese (or a vegan cheese alternative)
- A few sprigs of fresh cilantro, chopped
Saute these ingredients in a large saucepan and serve over a corn or whole-wheat tortilla.
I often make extra to bring for lunch the next day, or put the topping over brown rice for another alternative.