eMeals Clean Eating Summer Tacos with Avocado Corn Salsa

I haven’t posted about clean eating in a while and to be honest, I haven’t been practicing it much. I have been trying, but sometimes buffalo wings and cake are REALLY tempting and, well, I’m weak. I also haven’t been meal planning very efficiently, which is frustrating because when I do take the time to meal plan, I save money and our food goes farther. Luckily, a fellow blogger of mine told me about emeals, an online meal planning resource that have proved to be AWESOME.

EMEALS EASY AND DELICIOUS DINNER RECIPES

When you purchase a monthly subscription to eMeals, you gain access to an entire month’s worth of meals- one week at a time! Each week contains several meals and side dishes, the recipes for said dishes, and to top it all off it provides a shopping list for every ingredient you’ll need so you don’t even have to think about what you need to buy – it’s laid out right there for you!

I decided to give the Clean Eating meal plan a whirl and in my first week’s menu I was delighted to find amazing recipes for Lemon Herb Roast Chicken with Baby Potatoes, Chilled Red Pepper Soup, and the recipe I decided to share with you all – Clean Eating Summer Tacos with Avocado Corn Salsa.

clean eating summer tacos emeals

eMeals Clean Eating Summer Tacos with Avocado Corn Salsa
Recipe Type: Main Dish
Author: eMeals.com
Clean eating summer tacos with avocado corn salsa, served with black beans and rice.
Ingredients
  • 2 ears of corn, kernels cut from the cob (may also use 1 cup of frozen/canned corn instead)
  • 2 tsp vegetable oil (optional)
  • 1 lb ground beef
  • 1 package whole-wheat tortillas
  • 1 tomato, chopped
  • 1/2 cup diced onion
  • 1 avocado, diced
  • 1/2 cup fresh cilantro leaves, chopped
  • Juice of 2 fresh limes
  • Salt to taste
  • 1 cup cooked brown rice
  • 15 oz can black beans, rinsed
Instructions
  1. As brown rice takes 30-45 minutes to cook, I recommend you do this first. While your rice is cooking, you can chop up your avocado, tomatoes, etc.
  2. Shuck & clean corn. Boil for about 7 minutes.
  3. Cool and cut kernels off ears.
  4. If using frozen corn, cook on low in a pot filled with a small amount of water.
  5. Heat oil in skillet (optional).
  6. Add taco seasoning to ground beef, and cook until no longer pink.
  7. Remove from skillet & warm tortillas in same skillet.
  8. Place ground beef, tomatoes, and onions in each tortilla.
  9. Combine avocado, corn, cilantro, and lime juice in a bowl. Season with salt. Serve with tacos.
  10. Combine your cooked rice and black beans. Season with salt to taste. Serve alongside or in tacos for a vegetarian option.
Notes

I used frozen corn instead of whole ears – it was just easier on me that way. I left out the tomatoes because I hate tomatoes! If you want to make this super clean, nix the pre-packaged taco seasoning and make your own. It’s hard to come across clean eating tortillas, so I bought Ezekial sprouted grain tortillas – that’s about as clean as they come unless you want to make your own. If you’re being hardcore about clean eating, be sure you choose grass-fed, local beef bought straight from your local butcher.

 

I was amazed at how delicious these tacos were. I’ve actually made them more than once since acquiring this recipe! My husband isn’t the biggest fan of clean eating, and he even liked these. The Ezekiel tortillas we got weren’t my favorite ever – I compromised the second time I made these and went for normal “not clean” whole wheat tortillas. I ended up eating my leftovers by just mixing the beef, avocado & corn salsa, rice and beans for a few days. Delicious!

I highly recommend getting a subscription to eMeals. The price cannot be beat – depending on how much you purchase at once, the price is between $5-$7 a month and you get access to weekly meal plans! We’re all busy, and eMeals takes a lot of the work out of planning meals for your family. They have more than just the clean eating plan – they also have gluten free, vegetarian, low carb, and many other “special” options. Go over to eMeals and give it a whirl – you will NOT be sorry!

 

 

Kale with Carrots, Feta, and Brown Rice

A vital part of my clean eating is finding and trying out new recipes.  Up until recently, I haven’t been much of a cook but I’ve really enjoyed expanding my cookbook and collecting new recipes. One thing I like to do is find recipes from non-clean eating sites/sources and try and adapt them to be clean. I found this recipe from the Whole Foods app I have on my iPhone. It’s kale with carrots and feta, served over brown rice and it’s delicious!


Ingredients

  • 2 carrots, shredded
  • 2 bunches of dark leafy greens (you can use kale, collard greens or Swiss chard), tough stems removed, leaves very thinly sliced
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 pound crumbled feta cheese
  • 1 cup whole grain brown rice (cooked)
  • 1/4 cup water

Instructions

Prepare your brown rice per package instructions. Brown rice usually takes 30-45 minutes to cook, so you’ll want to do this before you begin cooking your veggies.


While your rice is cooking, now is a good time for your veggie prep work. Cut the ends off your carrots and peel them.


Once you have them peeled of their skin, you need to shred them. The best way I could find to do it is to use the carrot peeler – I’m sure there is a better way but I’m still not real savvy in the ways of kitchen utensils. So I just hacked at the carrots with the peeler until I was left with carrot shreds.


Next up is your kale. The recipe says to thinly slices the leaves, taking care not to include the tough stems. I used a small knife and cut along the leaves until they were thin enough, until toward the end I got impatient and just started tearing them and throwing them into a colander to be washed. Maybe I need a Slap Chop?


If it’s looking like your rice is only lacking about ten minutes or so, go ahead turn your heat on under a large skillet and add the carrots, greens, water, salt, and pepper.

Cover and cook on low/low-medium, tossing once or twice, until your greens are wilted and tender (10-15 minutes). Once your greens are cooked, toss the feta cheese in and turn off the heat.

I ended up using way more feta than the recipe called for, because I love feta with big fat sparkle hearts.  Once your brown rice is nice and fluffy, dish some rice out into a bowl and spoon your kale/carrot/feta mixture over it. I mixed mine all together to make a big pile of deliciousness.


Salt and pepper to taste, add more feta if it tickles your fancy, and enjoy your delicious, healthy meal!

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