Our girls are 5 and 3 and this may be the last year they lack understanding of what a vacation truly entails. They’ve heard about Disney World and such, but thus far, we’ve dodged any true inquiries. As far as they know the “real” princesses all live there and some people they know have gone to meet them.
I’m bracing myself for it. It’s coming. But for now, Grandma and Grandpa are amazing and they always look forward to spending time with them. Win-win? We like to think so. 😉
All that to say, we’ve just booked our next vacation. Adults-only vacation, that is. We were planning to scale back after we did it right in Maui last year for our 10 year anniversary, but we’re going a bit swanky and spending 2 nights (of our week trip) in an all-inclusive overwater bungalow (!!!).
I’ve seen these bungalows on Pinterest (they stalk me, I swear!), and they’re generally in Bora Bora or Morea. Our vacation bungalow is in Cancun, so it’s not quite the same but…I CANNOT WAIT. Plunge pool and all. C’mon spring break!
I committed to arm workouts in my new year’s goals. I’m not doing so hot with that goal. Weight lifting continues to be a complete struggle for me. I just don’t like it! I want to like it, I really do. But I’m not there and therefore, my workouts lack that component.
What I am doing better with new year’s goals-wise? VEGETABLES. That was another goal of mine. We’ve gone vegan lots of evenings and vegetarian, too. It has been fun trying new recipes alongside others in my life who are also leading more plant-based lifestyles. My email and Instagram are active with recipe swaps and if you’re reading this, share with me! I’ll share with you this Thug Kitchen recipe. I made a few tweaks, but it is a keeper, no doubt!
- 1 head (1 lb) cauliflower, cut into *small* florets
- ¾ cup amber beer
- 1 Tbsp lime juice
- 1½ tsp low-sodium soy sauce
- 1½ Tbsp chipotle Tobasco
- 2 cloves garlic, minced
- 1½ tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ¼ tsp garlic powder
- 1 Tbsp olive oil
- ½ onion, chopped
- 8 corn tortillas
- 1 avocado, sliced
- 3 cups raw slaw mix (cabbage and carrots)
- 2 Tbsp lime juice
- 2 Tbsp rice vinegar
- 1 tsp olive oil
- ¼ tsp salt
- ⅓ cup chopped cilantro
- 1 (15 oz) can fire-roasted tomatoes
- ½ onion, chopped
- ¼ cup sliced green onions
- ½ cup cilantro
- 1 serrano chile, seeds and membranes removed, diced
- 8 cloves roasted garlic*
- ¼ tsp cumin
- juice of ½ lime
- ½ tsp salt
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a sauce pan, combine the cauliflower, beer, lime juice, soy sauce, Tobasco, and garlic over medium heat. Bring to a simmer and stir; simmer 2 minutes, stirring every minute. Drain and set on the prepared baking sheet.
- In a small bowl, combine the chili powder, paprika, cumin, and garlic powder. Drizzle olive oil over the cauliflower and sprinkle with the spice mixture; toss to coat. Bake for 20 minutes.
- Meanwhile, prepare the slaw by combining all ingredients in a medium bowl. Set aside to allow flavors to meld.
- To prepare the salsa, pulse all ingredients together in a mini food prep/food processor or blender. Refrigerate until ready to use. Note**: you will use about ¼ of the recipe amount on the tacos with plenty leftover!
- Warm the tortillas in the microwave for 20-30 seconds. Fill with the cauliflower, avocado, slaw, and salsa. Serve immediately.
*To roast garlic, chop the pointed end of the bulb off, exposing just a bit of the raw garlic. Wrap in tin foil and bake in a 350 degree F oven for 30 minutes. Allow to cool before removing the cloves. This can be done ahead of time.
**1/4 salsa recipe accounted for in the nutrition info.
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