Whelp. Still sick. I have 2 nutrition goals this week. One is to eat every vegetable in the world (perfectly attainable) and the other is to start supplementing vitamins that will help me survive the winter. I haven’t done enough research yet but I’m hoping to find something that makes my skin less pale and clammy, while also removing the frizz from my hair and helping with moodiness. I would essentially like capsules of sunshine and fluffy blankets. Lemme know. In the meantime, I will eat this salad.
Pro tip: if you’re a bone broth drinker, use the leftover taco seasoning to make a your cup of broth!
3 celery sticks, finely chopped
1 green pepper, finely chopped
1 red pepper, finely chopped
1 orange pepper, finely chopped
1 cup fresh spinach, loosely chopped
1 bundle green onion, chopped
1 lb ground chicken
1/4 cup water
3 tbsp sugar-free salsa
Seasoning Ingredients (modified from All Recipes)
1 tbsp chili powder
1/2 tsp garlic powder
1/2 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp smoked paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper
Combine all vegetables in a large mixing bowl and set aside.
Combine all seasoning spices.
In a medium frying pan, fry chicken until almost fully cooked and then add water and 1 tbsp of the taco seasoning. Once all of the water is evaporated, add ground meat to salad. Season with a little bit more seasoning and top with salsa! Yummay!