Enter to Win: FREE One Week CSA Full Share at George Hall Farm

Today was the official start of our CSA season and we’re so excited to be getting our favorite summer vegetables from George Hall Farm in Simsbury, CT. The idea of fresh veggies all summer long is so exciting to me that I’m giving away a FREE full share pick up on June 26!

To enter for a chance to win a full share pick up (June 26 only) please enter using the form below. Everyone can enter one time and all entries must be received by Thursday, June 21 at 8 p.m. EST.
The winner MUST be available to pick up their share at the farm (180 Old Farms Rd, Simsbury, CT 06070) on Tuesday, June 26 between 2 and 6 p.m. The winner will be notified via email by Friday, June 22 at 8 p.m.

We’ve been signing up with the Hall family’s CSA for four years now and while it’s not the closest farm proximity wise to our house, it is the farm I hold closest to my heart.

I not only love the fruits and veggies we get, but I love the family that runs the farm, the programming they offer throughout the season (they taught me how to ferment my own foods!), and while picking up we always have the opportunity to visit some of the animals or cut some fresh flowers.

If you haven’t signed up for a CSA share this year, it’s not too late to sign up with George Hall Farm. No, they’re not paying me to advertise. I just truly love their farm!

With the potty training madness in full swing, I opted to pick up our family’s share solo this week after some personal training sessions and before daycare pick up, but I can’t wait to visit with the girls soon.

Here’s a few photos from the first pick up:


Enter to win one full share pick up (on Tuesday, June 26 between 2 and 6 p.m.) here:


Planning and Planting a Garden

Spring is in full swing and we’re finally planting our garden for the season. While we plant window boxes and an herb garden with everything from thyme, oregano, basil, lemon balm, and more, it’s our vegetable garden that takes the most work and today I’m sharing a big post about our 2018 garden and how we come up with what we plant.

We have a 16’x16′ raised garden bed that we built five years ago. Initially we used pallets to create the border, but upgraded to stones last year when the pallets were too rotten/stopped working as a border. After buying seeds our first year and failing miserably, we now buy our veggies from a local nursery who is only open from the end of April to the first or second week of June! They kill it, their plants are the best around, and their veggies are in line with our organic preferences.

To say we’ve had our fair share of trials and errors would be an understatement. And every year, we know something may do well and another thing will do poorly. Sometimes it’s our fault, and other times it’s just nature–too much or too little rain, cooler temps, or something else. Who knows! But, that’s gardening.

Growing our own veggies is essential in our home and helps us save a ton of money during the New England growing season. I’ll never forget a woman once remarked at how many vegetables were on the belt at the grocery store when I was checking out. Yes, vegetables have a leading role on our dinner plates most nights. But eating so many organic vegetables can be very expensive when we’re buying them at the grocery store year round.

I have fond memories of picking veggies in my grandparents’ garden growing up and eating them after wiping any dirt on my shirt. And Chris’s parents still grow a huge garden every year. So, starting our own garden–while a lot of work–isnatural. This means on top of participating in a local CSA where we get a full share, this year marks our 5th garden season and thankfully we have a pretty great plan. But how did we come up with this plan?

When planning our garden and picking what we’ll grow, we consider the following:

  • What do we get a ton of in our local CSA share? And/or, what do they grow better than we do (either because they just do or they may have more space for a particular veggie)? We get a lot of all different vegetables from our local farm, some of which includes broccoli, cabbage, corn, and garlic. So we choose to fill our garden with other produce we may not get as much of in our weekly farm pick-up. Plus, they’re way better at growing some of these veggies than me. Or something like corn or potatoes would take up a lot of space that we can better use to grow something different.
  • What can I buy for less money at the grocery store? I can literally buy 10 pounds of carrots for $10. So, I save the space carrots could take up in our garden and opt to buy them from the grocery store (plus we get some of the best carrots in our CSA share too!)
  • What can I grow and freeze? We eat as organic as possible in our home, but year round, some organic veggies are very expensive. So, we plant 20 pepper plants. I opt to grow a ton of our own and freeze them either on their own to cook with later, or already cooked into recipes (who wants chili? My freezer is often full of it by football season in the fall!). We plant tons of zucchini for the same reason. Conventional zucchini is laden with pesticides (hello, dirty dozen item!) and organic zucchini is expensive, so we plant 6 plants and harvest all we can–either freezing it as is, or cooking it.
  • What does our family really like to eat? Or not? Last year Isla loved picking fresh cherry tomatoes from the garden, so I made sure I picked out 3 cherry tomato plants this year. I also got 3 larger sized tomato plants for salads, making sauce, etc. In the past we grew larger cucumbers, but I opted for the smaller pickling size this year because we love homemade pickles, and they’re easier for the girls to eat when reaching for a fresh snack.

Once you’ve figured our what you want to grow, it takes some practice to lay it all out and make everything fit. Truthfully, we overfill our garden. But I’ve never regreted it! We end up with so much of everything and nothing tastes better than fresh vegetables, literally picked minutes before dinner. We or the ducks eat it so I never feel wasteful. Eventually, I’d love to tackle growing things like sweet potatoes and onions. But for now, I think we have another great garden to look forward to!

Here’s what we put in our garden, and how we lay it out:


We normally need two trips to buy everything we need, but for about $150 we get all the veggies, herbs, and flowers we’ll need for the year. Seriously, you can’t beat that!

The first time I went solo with the girls and tandem wore them for the first time. My selfie attempt was a fail, but thankfully our trip was a success. So many people commented that I was a super mom, but honestly I just felt like a mom doing what she had to do. I was just so happy the girls behaved!


The second time we went, Chris joined and it was definitely easier. We both wore a baby.

Side note: Does anyone else’s toddler scoff at the camera? This girl does not like having her picture taken lately!


And both times we bribed Isla with a donut treat if she behaved. Yes, I’m definitely not above bribery. With an almost 2 year old, it works. Our favorite donut shop is down the road from the nursery. Who doesn’t love an Elmo donut?

Once we have our veggies, they typically hang around until we have the time to plant them. This year we really waited to make sure the weather wouldn’t be freezing again.



Here’s a before photo of the garden, full of weeds (plus a cameo by a couple of our ducks):


And an after. We still have to place newspaper and shredded straw to block weeds, but we can’t wait until we can start harvesting some of these veggies in a few more weeks!


Tell me, do you have a garden? What do you plant? Happy spring all!

Healthy Asian Ramen with Asparagus

Does anyone else love Asian food, but not love all the calories and salt that often come with it? Today, I’m bringing you a quick, easy, versatile Asian dish (it’s even vegan friendly!) that will make good use of a spring vegetable currently on sale at seemingly every grocery store–asparagus!


Asparagus is a super veggie in my book. It’s full of vitamins and minerals like A, C, E, and K, plus chromium. It contains glutathione, a powerful compound which helps eliminate free radicals in the body and break down carcinogens. Among other pros, asparagus is a natural diuretic, so instead of storing water after eating this dish (sorry General Tso chicken!), you should find yourself losing excess water weight. Score!


This dish is packed with protein from not only ground meat or seitan, but from millet and brown rice ramen noodles. These noodles are an awesome Costco find and now a regular staple in our pantry as long as Costco carries them. They’re ready in less than 10 minutes and one serving contains 4 grams of protein and just 130 calories. Even if you leave the meat or seitan out of this recipe, you can create a meal of complete protein by combining these noodles with the veggies. I used ground beef when I made the recipe this time, but however you prepare your meal, I’m sure you’ll love the gingery, saucy flavor of this healthy spring dish.


Healthy Asian Ramen with Asparagus

  • Servings: 6
  • Difficulty: easy
  • Print


  • 1 lb ground beef, pork, turkey, or seitan 
  • 1/2 cup diced yellow onion
  • 4 cloves garlic, diced and divided
  • 1 bunch asparagus, chopped
  • 1.5 tbsp coconut aminos
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 3 tsp ground ginger
  • 1 tsp Sambal oelek (ground fresh chili paste) or siracha sauce–someimes I add more for more heat
  • 3 pads (6 servings) of millet and brown rice ramen
  • sesame seeds, for garnish (optional)


  1. Heat a skillet to medium and brown your protein of choice. Remove from pan and set aside when done.
  2. Leaving a small amount of fat in the pan (or adding 1 tsp of cooking oil of your choice) add the diced onion, half the garlic, chopped asparagus and cook until tender, or about 6-8 minutes.
  3. While the veggies are cooking, bring a pot of 6 cups of water to a boil. Cook the ramen according to the instructions on the package.
  4. When the vegetables are cooked, add your protein back to the skillet plus the remaining garlic, along with the rest of your ingredients (coconut aminos through the chili paste/siracha). Stir to combine and let cook for about 2 minutes.
  5. Drain your noodles and combine all the ingredients in a bowl or layer on your plate. Garnish with sesame seeds and enjoy!

If you try this recipe, let me know what you think in the comments below. Additionally, what’s your favorite way to eat asparagus, or do you have another favorite spring vegetable? 



What I Ate Wednesday – Week 1

Happy Wednesday all! While many fondly look forward to this “hump day,” or halfway point in their work week, I have to admit: my new work schedule has me looking forward to it for different reasons than I used to. While I’m working outside the home on Tuesdays and Thursdays as a trainer and on my blog, I don’t really look at Wednesday as the halfway point through my work week. I actually love the work I do and am looking forward to getting into a new “regular” work routine.

I spend my Mondays, Wednesdays, and Fridays with our girls, doing my #1 job: MOM! As anyone who stays home with their kids (either full or part-time) knows, any day I spend with them is equally awesome and exhausting (okay, some days are more of one or the other…). So, by Wednesday, I’m always most excited thinking about spending family time with the four of us. Ie. with dad home! Our girls love their daddy, and I do too.

However I’m spending my time during the week, finding time to prepare meals can be tough. Yet, maintaining healthy habits in our home is essential so I thankfully have some great healthy and easy recipes that I pull from. My husband regularly teases me for not repeating recipes. The truth is, I use a lot of recipes as a base and then make them my own by altering to fit what’s in our pantry or using our favorite ingredients, so they may not always taste the same.  I also love to find new recipes to try because I like to cook. But when meal planning, I typically make a the following “big picture” staples here:

  1. poultry with sides
  2. egg and veggies (casseroles, omelettes, etc)
  3. beans (either burgers or salads)
  4. vegetarian (casseroles, salads, sandwiches)
  5. fish with sides

Quite a few bloggers like to share what they’re eating on a regular basis and I’m deciding to share too. I’m putting in the time to plan these meals anyways and being transparent with my readers help hold me accountable. Plus, I know I’ve loved gathering recipes from some of my favorite bloggers.

I’ve shared my love for Kodiak Cake pancake mix before, and I’m sure I will a ton more. This stuff has a cult following and I can’t keep away. This week I whipped up some delicious blueberry muffins and chocolate peanut butter pancakes. I can almost guarantee I’ll make another dozen muffins before the week is up. But, here’s a more comprehensive look at what I’ve been (or will be) cooking around here this week.









  • Garlicky Roasted Potatoes
  • Sauteed Green Beans
  • Roasted Sweet Potatoes and Beets
  • Sauteed Broccoli, Asparagus, and Spinach
  • Fruit Salad

What are you eating this week? Share in the comments below. 

Healthy Snacks That Satisfy

It’s no secret, when it comes to being healthy, diet is important. Diet isn’t a word I ever use as a means to lose weight. I actually hate when people say, “I’m on a diet.” It’s something I don’t let my clients say (at least around me).

Why am I such a hater about this word? Probably for the same reasons most of your favorite fitness professionals agree with me. When we’re on a diet, it’s like a short term commitment. Our regular diet should be exactly that–things we eat on a regular basis. When my clients are making diet changes, I am always asking if they are missing something. A favorite treat? And then we address how they can either reincorporate a particular item back in, or find something similar that won’t wreak so much havoc on their goals.

Today I’m sharing some of my favorite healthy snacks that support my health and fitness goals. These items are staples in my diet. I would say I eat at least two of these options each day. When I think about a snack I try to keep my added sugar intake low. Then, I always eat some protein and typically, I add in a carb and I definitely make sure I’m eating some fat too.

Some people still balk when I emphasize that they must have fat in their diets. But low fat is not the healthier trend. If you didn’t know this yet, I’m so excited to educate you.

I remember a news story came out recently about soy and how soy products have been labeled as heart healthy, per approval by the FDA. The FDA has now taken a step back on their approval to label soy products in this way, instead saying soy MAY be heart healthy, but it’s no sure thing. A woman being interviewed said she was so confused by this change and ultimately about what were smart grocery choices for her family. She goes to the store and reads the labels and feels like the best choices are always changing. It was at that point in the feature story that I started yelling at the TV.

Another thing that drives me nuts is how so many people are educated about what’s “healthy” by reading the boxes and containers at the grocery store. Those packages are labeled by marketers, not nutritionists.

This method of education is exactly why so many people believe low fat (or even worse, no fat) is one of those smart choices. In reality, fat is an important of any person’s diet. Fat helps absorb essential vitamins and minerals. Fat supports cell growth. Fat helps with important hormone functions in the body. And fat leaves you feeling satisfied for longer because it takes longer to break down in the body.

I understand we are busy, but doing just a little independent research regularly about what you put into your body is so important. Think about how many times we feed ourselves in a day. And the number of times we feed our family.  Even if we only eat three times per day, that’s almost 1100 times we make a choice about what to put in our body. Aside from sleep, I argue we eat more than we do anything else in our lives. If we can make seriously smart choices even 50% of the time, that’s a lot of opportunities to be healthy and be that best version of ourselves.

I won’t get into it here, but some feel so strongly that fat is the most essential part of their diet that they are on “keto” or ketogenic diets. So their diets consist of foods that are mostly high in fat. I personally opt for a more traditional diet balanced in carbohydrates, protein, and fat. But fat is an excellent source of energy and when consumed in moderation, it can certainly help maintain a healthy body weight–and support your ideal body composition too.

So yes, all of the snacks here have a mixture of nutrients, including fat, which is really why I think they’re so satisfying. Meaning,  you normally won’t be running back to the cabinet for another handful of chips an hour later. I also love that these snacks are easy to grab and go with. It seems I’m always on the move, either chasing after my baby, running errands, or exercising. These snacks require minimal prep and most even keep well in your purse or backpack.

Here are some of my favorite snacks. Nutrition information is from MyFitnessPal:

Veggies with Hummus – I use whatever veggies I might have in the fridge. Some of my go-to’s are carrots, cucumbers, celery, tomatoes, broccoli, and radishes. The veggies are full of healthy carbs and protein (yes, veggies have protein too!), and the hummus packs even more protein and fat.

One cup of assorted veggies + 2 tablespoons of hummus = 180 calories/7 g fat/14 g carbs/8 g protein


Kind Bar + Apple – This is such an easy snack to grab and take on the go. I keep Kind bars in my purse for when I’m running errands and hungry. I also almost always grab a piece of fruit like an apple, orange, or banana on my way out the door in the morning.

Kind bar + apple = 270 calories/15.5g fat/38 g carbs/6.5 g protein


Protein Muffins + Clementine– As I’ve shared before, I’m often using Kodiak Cake Pancake Mix to make food at our house. Various protein muffins are a staple around our house. I often make a few dozen and throw them in the freezer. The muffins featured here are pumpkin chocolate chip. Sometimes I have one. Sometimes I have two. I almost always combine my serving with a piece of fruit to get an extra bit of sweetness.

One pumpkin protein muffin + clementine = 215 calories/7.9 g fat/32.4 g carbs/6.3 g protein


Salad – One of my favorite snacks lately has been prepackaged salads from Costco. They have a kale salad, and now this tasty organic “Mediterranean Crunch Chopped Salad Kit.” Holy yum! I mix this up and grab scoopfuls for a couple days. You can easily make this a meal by adding some grilled chicken or fish.

2 servings of Mediterranean Crunch Chopped Salad = 300 calories/20 g fat/26 g carbs/6 g protein


Trail Mix – This particular trail mix is the kind with the M&Ms. Not organic, but seriously the best. We get a giant bag of this from Costco and love it. I regularly get trail mixes from Marshalls and TJMaxx too and those have more dried fruit and no candy. Still tasty, but sometimes I like to indulge a little (ie. I love chocolate).

3 tablespoons of trail mix = 160 calories/10 g fat/12 g carbs/5 g protein


Plain whole milk yogurt + vanilla extract + granola – Here’s one of my full fat dairy products! This is either a great snack, or sometimes I make it breakfast too. Adjust the serving size to suit your needs.

Instead of buying vanilla yogurt which has tons of added sugar, I flavor my own yogurt with vanilla extract. It has no added sugar, little to no calories, and I actually think it’s much tastier. Sometimes I add a pinch of cinnamon too. This particular granola is from Love Crunch and it’s their Dark Chocolate Macaroon flavor.

1 cup plain whole milk yogurt + 1/4 cup granola = 440 calories/21 g fat/44 g carbs/12 g protein


Not pictured, but other favorite snacks of mine include:

  • avocado with salsa in the middle
  • a scrambled egg and sprouted grain toast
  • 1/2 a cheese quesadilla + fruit (sometimes I add black beans or shredded chicken)
  • a cheese stick and veggies
  • sprouted grain crackers with guacamole and tomatoes

What are some of your favorite snacks? Share in the comments below! 

Mexican Kale and Corn Quinoa Salad (Plus a Pregnancy Update)

The first post of this week will feature a recipe. I want to post a workout, but I won’t lie. My workouts are tapering down. This disappoints one part of me, while exciting another.  I can physically continue exercise, but not without bringing on contractions. So, I’ve been doing lots of found exercises throughout my day. A few sets of squats here, some push ups there. Rows, side planks, walking lunges. I’m walking like crazy too. But I do miss my heavy lifting sessions!

Tomorrow I go to the doctor for my 36 week check up, and I’m interested to see if they think I could actually be close to go time. I never went into labor with Isla. Since she was breech, I had a c section. They did tell me the day of the scheduled surgery that I probably would have been in the hospital in labor very soon with the contractions I was having the day she was born, but this pregnancy has just been so different. I feel like I’m getting close to delivery time now, but am I really? You name the pre-labor symptom–I probably have it! And I have for about a week. I would be nervous since I’m not even 37 weeks, but myself and all of my siblings were born 1-3 weeks early and were very healthy. So, we’ll see what tomorrow brings. As long as this baby is healthy, mom is ready!

I’m shocked to say I have barely gained any weight in the last several weeks. I am maybe up 26 pounds now, only one pound in the last several weeks. Again, I would be concerned, but my belly is growing (so clearly the baby is). I am also eating lots, and sometimes, not always the most healthy things. My body is craving all the carbs and while I try to be smart about my choices (and portions), I am indulging a little more.

Some of my favorite foods have been a little more ice cream, Annie’s chocolate bunnies with peanut butter, and I’m also enjoying some kettle corn or veggie sticks (the processed kind, not the fresh kind). I know it’s important the baby grows in these last few weeks, and my body needs the calories to facilitate that growth. So I’m eating up, but it looks like I might not make it to 35 pounds of weight gain. I won’t complain, haha. I thank Isla for keeping me so darn busy!

In this last trimester, I’ve also been struggling emotionally. While I am eternally grateful to be pregnant, I see the finish line and am really looking forward to relishing those baby snuggles, while not feeling the intense pressure of a human being and all that grows with it in my belly. With a history of infertility, I think I will always struggle with the guilt when I think about wanting pregnancy to end. I remember the intense longing for a baby. I wanted nothing more than to be pregnant. And to stay pregnant. To be a mom. In these last weeks, I’ve been trying so hard to acknowledge the gift of being pregnant, while also giving myself permission to feel ready for the journey to be over. I think it’s natural that we’re all ready to not be pregnant anymore. I want to meet our baby. And being pregnant comes with it’s discomforts. I think we’re supposed to want pregnancy to be over, so we will do whatever it takes to birth our babies. This is how I rationalize the back in forth in my brain and heart.

But, enough about the baby on board and mom’s emotions and onto the recipe! This recipe satisfies that carb craving I’ve been dosing. But it’s made using healthy carbs! One of my favorite dinner sides is quinoa with veggies. I usually use whatever veggies are fresh and in season. Some of my favorites from various seasons include kale and butternut squash; spinach, sweet potato, and apple; and this one–kale and corn cut right off the cob.


This dish incorporates kale from our garden and fresh corn from our farm. Corn has been so delicious in the last month and I’m sad it will be gone soon. Sure, we can get frozen organic corn at the grocery store. But let’s not kid ourselves. Nothing beats some local, fresh corn.

Isla loves it raw. I’ll be shucking the corn and next thing I know she’s reaching for a piece and biting into the sweet kernels, without even cooking them. Yum, yum, yum. For the last three weeks, we have gotten a dozen ears in our CSA share. And we haven’t had an ounce of trouble tucking those ears of corn away, filling our bellies with all that summer veggie goodness.


This recipe incorporates some other simple ingredients. It starts with a base of some sauteed onion and garlic. Then the kale and corn. Next comes quinoa and cumin. And finally, it’s topped with some fresh lime juice and crumbled cotija cheese. The cheese is optional, but it takes this dish to a whole new level. I love the salty, strong flavor of cotija cheese. It’s like feta, but in my opinion, even better.

This recipe, like all of the recipes I make, is quick and easy, and healthy! The task that takes the longest is cooking the quinoa. And if you will be short on dinner prep time, you can even make the quinoa ahead of time.


Mexican Kale and Corn Quinoa Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1 cup of quinoa
  • 1 cup of water
  • 1 tbsp of coconut OR olive oil
  • 1/2 cup diced onion
  • 3 cloves of garlic, chopped
  • 1 bunch of lacinato kale
  • 2 ears of corn, cooked
  • sea salt and pepper to taste
  • 1 tsp cumin
  • 1 lime
  • Cotija cheese, crumbled (optional)


  1. Cook the quinoa according to package instructions. Let cool as you begin to cook the veggies.
  2. Chop the onion, garlic, kale, and cut the corn off the cob.
  3. Heat oil over medium heat. Add onion to pan and saute for 3 minutes.
  4. Add garlic to the pan and heat until fragrant.
  5. Add the kale and cook until bright green. Then add the corn.
  6. Once heated through, add the quinoa and cumin. Stir to combine.
  7. Remove from heat and top with lime juice and cotija cheese.

What is your favorite summer vegetable? Share in the comments below. 


Super Easy Pollock Burger Fish Tacos

The week is almost through and we’re zipping our way into the upcoming holiday weekend! Oh yeah! Any extra time with my hubby and daughter is reason to celebrate in my book, so I’m excited for the days ahead.

Thinking about more family time, I often think about dinner. The goals are to spend less time cooking and maximize the time we eat together at the table. All while still eating healthy and delicious foods. Since having Isla, it is often stressful to prep dinner. Why is dinner (and the lead up to it) during the dreaded witching hour? I swear, one hour (if not managed properly, or let’s face it, no matter what) can exhaust me more than four. Enough exhausting evenings means I’m now the queen of quick and easy meals that don’t require too much time to prepare. Plus, they’re still extra tasty. All in the name of avoiding meltdowns.

Today’s recipe has quickly become a favorite in our house. Last summer, our local Costco had a super sale on some wild pollock burgers. I scooped them up, unsure what I was really going to do with them. I knew we could at least use them as a quick protein with some tasty veggies on the side, but lately we’ve been turning these burgers into the most delicious fish tacos. With baby number two on the way, I love that everyone will eat these tacos. That they’re good for us. And that they’re so easy. Win, win, win!

You can either grill, bake, or pan fry the burgers. And just a sprinkle of chili powder and cumin, combined with all the fixins, makes a tasty meal. We chose to eat these with Mexican street corn the other evening. Corn has been incredible around here lately. It was the perfect side to these simple and delicious tacos. Read on for details.

Pollock Burger Fish Tacos

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 4 frozen wild Alaskan pollock burgers (we bought these from Costco)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 4-6 flour or corn tortillas (whichever you prefer)

Garnishes (pick whatever you’d like):

  • salsa
  • sour cream OR greek yogurt
  • shredded lettuce
  • chopped tomato
  • sliced radishes
  • chopped jalapeno
  • cilantro
  • lime


    1. Sprinkle the frozen burgers with the cumin and chili powder.
    2. GRILL OR BARBECUE: Preheat to medium heat (350°F). Cook for 4 to 5 minutes on each side. CONVENTIONAL OVEN: Preheat to 400°F. Place frozen burger(s) on lightly greased baking sheet, cook for 9 to 10 minutes on each side. PAN-FRY: In lightly oiled pan, cook over medium heat 4 to 5 minutes each side.
    3. While the burgers are cooking, slice all of your garnishes* and heat the tortillas.
    4. Remove burgers from heat and slice.
    5. Combine all ingredients to make your favorite tacos. Feel free to also omit the tortillas and enjoy this as a taco salad.

*We serve these with a salsa crema, which is just a simple combination of salsa, sour cream/yogurt, and lime juice. You can combine these items in a ratio that meets your taste. We love to enjoy the leftover crema with tortilla chips as a snack the next day.