It brings me true joy to offer this reimagined traditional feast from my Mexican heritage with an almost-vegan, healthy twist: it’s taco bowl time!
My father is from Queretero, Mexico, but growing up like most American children, I became addicted to cheese and processed foods. Through the years, I realized the toaster-oven taquitos and fast food burritos were contributing to chronic illnesses I suffered from, like eczema, allergies, asthma, fatigue and digestive imbalances.
A healthier lifestyle was necessary to enjoy life again with family and friends. But who wants to live solely on kale, collard greens and sweet potatoes?! We need food with flavor! Not only that—family meals are precious and not everyone wants a lightly salted kale salad for dinner.
I’m a holistic health coach, and I am always reminding people that everyone’s body and mind are different. What one person can easily digest and assimilate can create sluggishness and problems for another. Someone who needs more spicy foods to activate and heat up their digestion can handle more peppers, while someone else who runs hot and digests quickly may want to add more cilantro to cool down.
Now, during family taco nights, we gather, are inspired to try new things, and are excited by the opportunity to be creative with spices and side dishes that work for everyone’s needs. This dish using jackfruit (or yaca) and mushrooms instead of meat and leaving out dairy works for me. It also means my family and I are still able to stay connected to our truth, our Mexican roots, and live a vital, healthy long life together.
I hope you find inspiration from my take on this traditional Mexican favorite dish—the taco bowl—and explore tasty, soul-filled vegetarian and vegan versions of your favorite dishes. Eating dishes like this can help you make happy, healthy choices for your family: choices that leave you and your loved ones feeling light, yet full and holistically nourished.
I hope you enjoy my Taco Tuesday twist: