Taco Rice Bowls & School Talk

Hi there, you wonderful people that are taking the time to pop on over here. I’m a few posts in and to be honest, I’m having some major anxiety about boring people to death. I try to ask myself what keeps me coming back to certain blogs and I think the biggest thing is when I feel that I can relate to the blogger on some level. So I guess that’s my goal here. In a nutshell, I’ll just talk about life and hope that others can somehow relate.

So as mentioned in my bio, I’m currently studying to become a Holistic Nutritionist. I’m doing the program through distance education because it just makes the most sense with my already hectic life. I’m very grateful that I have the opportunity to do so, but at the same time, I can’t help but worry that i’m missing out on some of the benefits of being in a classroom. Anyway. A big part of the program includes doing case assessments. This is probably the hardest part because there are no true or false or multiple choice answers. They need to be individually tailored to the client’s needs. And I mean, it’s their health and well-being that we’re talking about here so I have to really know my stuff. So a few weeks ago, I submitted my second case study which I obsessed over and worked really hard on. I felt like I did a pretty good job, but I was still nervous to get my grade back. Well, it came in yesterday and I got 89%! Yay, me! That’s definitely better than expected and it was only assessment 2 of 14 so I should be able to work my way up to an A+, I hope ;).

I finished doing my celebratory happy dance and got busy in the kitchen making dinner. I LOVE Mexican food, and although it comes nowhere even close to a traditional Mexican dish, I made one of my favorites; Taco Rice Bowls.

I make these a lot, but one is never really the exact same as the last. But here’s what went into this particular bowl:

Taco Rice Bowls

• 2 cups cooked brown rice (you can definitely use white rice if you prefer)
• 1/2 a head of iceberg lettuce, chopped
• 1 red pepper, diced
• 1 large field tomato, diced
• 1/4 cup diced red onion
• 1 jalapeno pepper, chopped (seeded if you prefer a milder kick)
• 1 avocado, peeled, pitted and diced
• 1 cup shredded cheddar cheese
• juice of 1 lime
• 2 tbsp honey
• 1 tsp taco seasoning

1. Top rice with veggies according to the order listed above
2. Top veggies with shredded cheddar
3. In a small bowl, whisk together lime juice, honey, and taco seasoning. Pour over taco bowl and mix well.

I would say this makes 4 servings. It was more than enough for Duncan, Ryland and I. (I took Ryland’s portion out before I added the chopped jalapeno…I have a feeling he’s not quite ready for those ;)).

Although not pictured, I also added about a handful of crushed corn tortilla chips for some crunch. You can also add ground beef or turkey, which I do quite often.

Have a great Wednesday!!