1.  If you say you want to try something fun, then follow through with the idea.  Literally stop what you're doing and PLAN for the fun! 
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2.  Write down one fun thing you want to do each day and make it happen. 

3.  Say “no” to the things that don’t sound fun, without guilt or fear of what others may think. Harder than it sounds, but this step is golden!

4.  Reflect after you have fun to consciously notice all the good that came from that experience.  Did you meet new people?  Did you develop a new skill?  Did you realize you were braver and bolder than you thought? 

 5.  Communicate your version of fun with others you care about so they understand what you value and what direction you're headed towards. 

The wild thing about once you start to find the fun and make it a habit, the fun starts to find you. 

Check out more about our real life experience on our podcast, Simplified Khaos, Episode: 133 Following the Fun! 


living out my fun,

      Jillian 

One of my favorite taco places in my hometown, Vida Taco, has inspired this meal because their buffalo cauliflower tacos are so dang DELISH!

The almond meal/flour breading gives the cauliflower a good "meatiness" so it makes for a very filling meal. 

Please feel free to experiment with different buffalo sauces.   My family loves Tesseamae's and have used both their Mild Bufffalo sauce and even their  Buffalo Ranch  too!  Both sauces worked really well with flavor, not making it too spicy for the little ones to enjoy as well.  

I wanted to keep the taco toppings super simple since the buffalo cauliflower is the star of this dish.   Adding a little chopped spinach, a few avocado slices, a squeeze of lime juice and some pepper is a nice final touch for these tacos. 

We love using hard taco shells to give these tacos some much needed CRUNCH, but you're welcome to use flour tortillas, corn tortillas, or even lettuce wraps! 

Enjoy this SUPER FUN way to devour cauliflower :)

INGREDIENTS: 

• 1 head of Cauliflower
• 3/4 cup Almond Meal or Almond Flour
• 1/2 cup Water
• 1 tbsp Mayo (Chosen Foods Avocado Mayo)
• 1 tsp Garlic Powder
• 1/2 tsp Salt
• 3 - 4 tbsp Buffalo Sauce (Tessemae's Mild Buffalo Sauce or Tessamae's Bufflo Ranch) 
• 2 cups Baby Spinach, chopped  
• 1 Avocado, sliced or cubed 
• 1 Lime, sliced into wedges 
• Hard tortilla shells (We love Siete Foods grain free taco shells.) 
• Fresh Ground pepper, to taste

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1.  Preheat oven to 450 degrees and cover a large baking sheet with parchment paper. 

2.  Break apart cauliflower into small and medium size florets.  They don't all have to be the same size, just do what is easier for you! 

3.  In a medium-size bowl add almond meal, water, mayo, garlic powder and salt.  Stir ingredients all together until it forms a wet oatmeal-like consistency. 

4.  Dunk and cover each cauliflower nugget with this mixture and place gently on the baking sheet.  Bake for 20 minutes.

5.  Pour buffalo sauce in a small bowl.  Remove cauliflower from the oven after 20 minutes and brush each nugget thoroughly with buffalo sauce. Bake in the oven again for just 5 more minutes. 

6.  To create the perfect taco, place chopped baby spinach inside the hard tortilla shell, add in some sliced avocado, and then your buffalo cauliflower last.  Squeeze some lime juice all over, a little fresh ground pepper and add more buffalo sauce on top! 

It's soooo tasty ya'll!  Enjoy :) 

Go get your taco on!

       Jillian 
 

These bad boys were just placed on my Tuesday Taco Night inside  Simplify My Meals  because they have the subtle flavor of tacos with the cheesy gooey crunch of nachos!  Basically these nachos are a match made in heaven.  

TIPS TO MAKING THE BEST AT-HOME NACHOS:

• Invest in blocks of cheese! Trust me, it's totally worth the time and taste to shred the cheese yourself. And you save money too ;)
• Find a QUALITY tortilla chip that is both tasty and agrees with your body.
• Don't overcrowd the chips on the pan so each chip is the perfect bite. 
• Put salsa and other nacho toppings on after they bake so the chips don't get soggy. 

INGREDIENTS:

• 1 bag of Corn, Tortilla or Grain-free Tortilla Chip (We really love Siete Foods as pictured above)
• 1 block of Cheddar 
• 1 block of Monterey Jack Cheese 
• 1- 14 oz. can of Garbanzo Beans (Chickpeas), drained and rinsed
• 1- 14 oz. can of Black Beans, drained and rinsed 
• 1 ripe Avocado
• 1/2 tsp. Ground Cumin
• 1/2 tsp. Chili Powder
• Salt & Pepper, to taste 
• 1/4 c. Fresh Cilantro, chopped
• 1 lime, juiced 
• Organic Salsa 
• Plain Greek Yogurt (sour cream), optional 
• 2 cups of Arugula or Chopped Baby Spinach 

1.  Preheat oven to 400 degrees. 

2.  Grate both your Cheddar Cheese and Monterey Jack Cheese and put aside.  Cover a large baking pan with parchment paper and spread your chips on the pan all over.  Try not to overlap chips too much so each chip gets a decent amount of cheese and beans.  

3.  Gently spread 1/2 of the can of rinsed garbanzo beans and 1/2 of the can of rinsed black beans on top of your chips.  Then sprinkle 1/2 of the cheddar cheese and 1/2 of the Monterey Jack cheese all over the chips. There's no such thing as too much cheese, right? :)

4.  Next, sprinkle your seasonings (Cumin, Chili Powder, Salt & Pepper) all over the nachos.  

5.  Bake the nachos for 7-8 minutes, or until the cheese has melted to your liking. 

6.  When the nachos are done, take them out and put them aside.   Cut your avocado into slivers and gently lay the slices all on top of the cheesy nachos.  Squeeze juice from 1/2 of a lime, add fresh cilantro and arugula or chopped baby spinach all over before eating.

7.  Enjoy these flavorful nachos with your favorite sides such as salsa or even Greek Yogurt (sour cream)! 


Repeat these nachos as many times as necessary!


Happy Nacho-ing, 
            
​             Jillian 

Want more simplifying recipes & my free Simple Meal Planner?  Get it here friend!