Gina (my podcast co-host and fellow dietitian) and I just released our 30th podcast episode all on healthy eating and not being “perfect”. While we talk a lot about these topics on the podcast, my blog doesn’t include as much on the topic…but today, so much reflection is coming at me.
We recorded our next episode last night and that included a seasonal beer taste test and Halloween candy sampling while talking fall and Halloween traditions. Something like that would’ve thrown me into a tizzy 10 years ago, ESPECIALLY after not fitting in a workout for the day — it was the girls’ first evening of dance and gymnastics, there was no chance of me getting up early after 2 hockey games the night before, and as I said, Gina and I recorded a podcast last night. There’s only so many hours in the day! But, as Mark gave me a big eye roll over the whole taste test thing (I mean, the footboard of our bed was balancing 5 open beer bottles and cans while the douvet was littered with candy wrappers!), I was all good with it. We had so much fun and having that food freedom is nothing short of liberating. It’s not a regular thing, it was once! And noooo, I did not drink even half those beers!
I’ve also been reflecting on my workouts. I have really backed off running for a lot of reasons — injuries, being fortunate enough to own a Peloton, and involvement in both tennis and hockey on a weekly basis. There’s only so much time! Seeing the Chicago Marathoners this past weekend just stirred something in me – envy, inspiration, all the feelings. A few days later, I’ve come to terms with the fact that my marathoning days are over, at least for now. It’s OKAY! Can’t do it all and this season of life would make it very challenging to do something like marathon.
Not only that, but I was scrolling back to January 2019 when we got our Peloton. I remember thinking I was going to DIE on the bike those first rides and my metrics have continued to climb. My “easy workout” is far higher in output than what was my max effort 10 months ago. Progress…and kinder on my body than running.
And back to food. I talked about these tacos in the podcast episode entitled “Healthy Eating Isn’t Perfect.” I talked about how when I was studying to be a dietitian and the world was hyper-focused on consuming as few calories as possible (or maybe that was just me), this type of meal would have never happened. Even though a friend said it was a meal her family LOVED. Bacon, cheese, and flour tortillas? Yeah, never. Today? Sometimes. Totally.
Don’t let the name fool you – these pizzas tacos aren’t complicated. They’re devine! They were inhaled by all of us and they were served with a veggie (salad) side. There weren’t leftovers, but I was speedy enough to snap a few pictures. For the blog, of course. 🙂 Enjoy these pizzas tacos and I hope you, too, enjoy food freedom! If you want to go on that journey together, be sure to check out my podcast, Dietitians Dish!
- 1½ lbs chicken, cut into bite-sized pieces
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp garlic powder
- ¼ cup barbecue sauce
- ¼ cup honey
- 1 Tbsp olive oil
- 1 cup shredded cheddar cheese
- 8 strips bacon, cooked, finely chopped
- ½ red onion, finely chopped
- ¼ cup fresh parsley, finely chopped
- 12 (6-inch) flour tortillas
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper; set aside.
- Place cubed chicken in a bowl with the paprika, black pepper, garlic powder, barbecue sauce, and honey, and mix with your hands until the chicken is well-coated.
- Heat the oil in a large nonstick skillet over medium-high heat. Once hot, add the chicken and cook for 10 minutes, or until cooked through. Remove the pan from the heat.
- Place the tortillas side by side on the baking sheet with the edges overlapping slightly. Sprinkle the shredded cheese, red onion, bacon, and cooked chicken, distributed between each tortilla.
- Bake for 10 minutes, or until the cheese is melted. Serve warm.