This is a bit belated (we were in Morocco), but happy one year anniversary to my person-to my sunshine-to my boo head (Andrew). What a whirlwind year of adventure and marriage it has been // man, I love you.
Although Andrew and I are different ‘kinds’ of eaters- Andrew will consume fish, eggs, cheese, and the occasional piece of poultry- we both whole heartedly, passionately, and avidly believe a healthful diet, a healthful life, begins with REAL food. Food that comes from the ground in its most natural state, food that your grandmama could recognize. Before leaving for Utah, and then Morocco, we held a preemptive celebration of love and life with good music, great wine, and intoxicatingly vibrant red cabbage tacos overflowing with grilled corn, creamy creamy avocados, charred peppers and bright cilantro. Makes these, get sexy ;). big love, xx
Red Cabbage Tacos with Grilled Veggies [makes 4 servings]
8 leaves red cabbage (4 cups red cabbage shredded if making salad)
1 ear yellow corn
1 medium red pepper, halved and deseeded
1 medium yellow pepper, halved and deseeded
1 medium red onion, peeled and cut into 1 inch rings
2 ripe avocado, halved, pit removed
¼ cup olive oil, or as needed
salt & pepper to taste
½ cup fresh cilantro
1 cup quinoa, cooked
Juice of 2 limes
Heat your outdoor grill or indoor grill pan over medium-high heat.
Lightly brush corn, peppers, onion, and avocado with olive oil, season, then place directly on grill bars (or pan).
Corn, Peppers: grill for about 8-10 minutes, flipping every few minutes to prevent burning
Onion: grill for about 5 minutes, flipping halfway through to prevent burning
Avocado: grill flesh side down for about 2-3 minutes
Remove vegetables from grill. Slice peppers into thin strips, slice corn off cob, and scoop avocado flesh from skin. Divide vegetables amongst cabbage leaves or shredded cabbage, then top with fresh cilantro, cooked quinoa, lime juice, and sriracha. Enjoy!
Nutritional Information [per serving= ¼ recipe]
360 Calories, 32g Carbohydrates, 26g Fat, 6g Protein, 10g Fiber, 8g Sugar