This has been one of those recipes I have had saved for well, forever and never make! It is so simple and nearly everything you'll have in your kitchen without even trying. For me, it was always the cabbage that held me back when I had the idea, so I made sure to grab some this last food shopping sesh. This recipe is quick to prepare and cook, and so tasty. You can make it eliminate the dairy products too, swapping out for non-dairy mayo and sour cream. Let me know what you think, and how your tacos come out! 

Ingredients:
1 bag of raw shrimp
1 bag of shredded cabbage/carrot mix
Whole wheat low carb tortillas 
For shrimp: 
Black pepper
Salt
Garlic powder
Onion powder
​Cayenne pepper 
Taco seasoning 
Old bay spice or Tijan spice  
For coleslaw:
1 tablespoon of Hellman's mayonnaise 
1 1/2 tablespoon of sour cream
1/2 packet of sugar 
Lime juice (to taste)
Black pepper
Salt 

Directions:
First begin by defrosting your raw frozen shrimp, and divining once thawed out. Once your shrimp is cleaned, mix all seasoning in a bowl and let sit while you begin your coleslaw. In a bowl combine the cabbage mixture with 1 tablespoon of mayo, 1 1/2 tablespoon of sour cream, generous amount of salt and pepper, and a1/2 packet of sugar. Then taste before adding a few drops of lime juice. Continue to taste until you get the desired taste (some prefer more sweet or acidic). Set aside to sit, and begin cooking your shrimp in a skillet. Once done, serve on street taco size tortillas and enjoy! 

A quick, easy and healthy lunch. I love a good salad, but sometimes you need more substance. Adding in some carbs, like pasta helps to keep you full longer. A Cesar or Greek salad is always my go to. I make sure to add in veggies and protein, to make it a well rounded meal to keep me going through the work day. Let me know what you think of the recipe, below! 

Ingredients:
Tri color pasta
Grape tomatoes
Kalamata olives
Green olives
Vegan feta cheese
Cucumber
Grilled chicken
Chickpeas
Greek salad dressing
*Not pictured - arugula* 

Directions:
Begin by boiling water for your pasta. While your pasta is cooking, slice up your vegetables and olives. Once pasta is cooked, leave in the refrigerator to allow to cool down. Once cool, add all of your ingredients into a bowl, topping it off with your feta cheese and salad dressing. Enjoy! 

I could eat Caesar salads daily and never get sick of them. I love adding in different ingredients to make it fun and nutritious. This Caesar wrap has become a staple for me, for a snack, a quick lunch/dinner on the go or a meal that is calorie friendly. I try to steer away from dairy products as my body doesn't love them, so the products I use are dairy free. Some times when I make this recipe I'll add in black olives, bacon bits, tomatoes or change up the protein from chicken to shrimp. If you're like me, you always have chicken made. I meal prep chicken on Sundays either in the airy fryer or in the crock pot. Cubed up or shredded, it is so tasty, and quick to grab for meal prepping or just a faster way to make a meal. Let me know what you think! 

Ingredients:
1 chicken cutlet 
Black pepper 
Salt
Garlic powder
Lemon pepper seasoning
Dairy free parmesan cheese
Dairy free Caesar dressing 
Leafy greens 
Low carb tortilla 

Directions: Lay out your tortilla with your leafy greens first. Then add your chicken, cheese and dressing. Wrap it up and enjoy! 

Many, if not most of my recipes are described as my favorite or quick and easy. But the truth is, this one truly is both. All you need is a short amount of prep time, and you're set with a nutrient packed lunch or dinner! It's easy for on the go, or meal prepping. It's also a great side dish for a bbq, replacing the chicken with chickpeas. On Sunday's, I typically make a big batch of chicken in my crockpot, leaving a lot of options for the week with chicken already prepped. This recipe has some vegan ingredients, and clearly I am not vegan- but I try to stay away from dairy so it's the perfect switch! Hidden Valley now makes plant based ranch dressing, which may be the best thing that has happened this year. Swap out what you like or what you have in your kitchen to make this recipe work for you! 

​Ingredients:
Fresh spinach
Fresh broccoli 
Raw red onion 
Carrots
Baby bell peppers
Sliced white mushrooms
Bacon bits
Shredded chicken 
Vegan cheddar cheese 
Cherry tomatoes 
Vegan ranch dressing 

Directions:
This one is a bit too easy. Slice up all of your vegetables, and toppings and toss them atop of your fresh spinach. Finish with dressing and enjoy!