As soon as my hubs and I found out it was Taco Tuesday we knew we had to make one of our favorite "quick and easy" meals, Sweet Potato Tacos, for dinner. These tacos are vegetarian, gluten free, and surprisingly low calorie. I add black beans and greek yogurt for protein, but my husband who is not a vegetarian, keeps frozen organic chicken strips in the freezer, to add to his meal. I should also mention that the man despises mushrooms, but when I take the sliced mushrooms and dice them instead, they don't become the centerpiece of the taco and he still eats this meal eagerly. It's a great way to sneak an extra vegetable in for picky eaters!

This recipe can easily be made start to finish in 20 minutes and makes about 8 tacos and serves 3-4 people.  I find that 2 tacos fills me up, but he can usually eat about 4 of them. Other optional toppings: sliced avocado, salsa, fresh lime juice & cilantro or sour cream.

I'm such a sucker for a good taco flavor, and as a vegetarian I admit I like to make a lot of mexican-flavored dishes to spice up some otherwise rather bland vegetable dishes. The pre-made taco seasoning packets you can purchase at the store are packed with sodium and preservatives though, and it occurred to me that I really could just make my own. I've tried so many different combinations of spices, and think I finally came up with one that I just love - even more than those prepackaged brands! I like to make a big batch of this and keep it in a sealed container, for easy use. Here's my recipe:

I made it my 2015 resolution to live as natural and healthy of a lifestyle as possible, and soon fell in love with all the health benefits that a simple cup of tea can offer, especially for a woman battling PCOS. I regularly sip on herbal teas throughout the day to keep me hydrated and warm in the office during the cold fall and winter months. Here are some of my favorites and why I love them!