I’ve looked to Clean Cooking magazine a lot this month to help reset my pregnant body after the holidays, and balance out my lack of exercise due to round-the-clock potty training last week. No complaints or sacrifices here, though, because clean cooking includes quality, flavorful ingredients, that make you feel really good about yourself. Take these inventive Brussels Sprouts + Mushroom Tacos with Kale + Pineapple Guacamole. They were complex and tasty–a perfect way to diet! PS-I may add pineapple to my guacamole moving forward for the rest of my life! Details and link below.
How to make it an A+: The recipe link below has two changes from the magazine version I tried. It suggests to add a Tbsp Adobo Sauce, and Himalayan sea salt to taste. Since two out of the three modification I had for the magazine version are basically addressed with these changes, I’ll just add my opinion about the filling. While it’s great, I was hoping for a stronger Brussels sprouts presence and less kale. I would reverse the quantities to taste so that the Brussels sprouts are really the star of the show. Enjoy!