Homemade Taco Seasoning

My husband and I love tacos. We have them for dinner almost every week {hello, #tacotuesday}. Tacos are full of flavor and they’re such a quick dinner. What I love the most about tacos is that they’re so versatile. I change them up with different meats, toppings, veggies or shells which prevents this go-to dinner from becoming boring. When I make tacos I almost always use ground chicken or turkey. Sometimes I will give the chicken or turkey filling an extra kick by added frozen corn, diced tomatoes and/or black beans.

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As far as toppings go, romaine or iceberg lettuce and fresh salsa are my must-haves. I love the Nature’s Promise Organic salsa from Stop and Shop. Homemade salsa is definitely on my “to-try” list, but until I cross that recipe off my list, this pre-made mix does the job. It is full of flavor and what I think I love the most is that on of the ingredients is cucumber. It’s not really an ingredient I would assume is in salsa, but I think it’s the cucumber that makes me love this mix so much.

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Guacamole, fresh tomatoes, jalapeΓ±os, sour cream and shredded cheese are all great toppings. Word to the wise, ghost pepper cheese is HOT. One night my husband mistakenly picked up ghost pepper cheese. I shredded some up and served it to our friends with tacos. Ghost pepper cheese is no joke. A piece of cheese half the size of a grain of rice is HOT. Needless to say, we skipped the cheese that night and made a mental note to never buy it again.

Easy Tacos

  • Servings: 4
  • Difficulty: easy
  • Print


1-1.5lbs lean ground chicken or turkey
1/4 c water
1 tbsp chili powder
1.5 tsp cumin
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp oregano
1/8 tsp onion powder


Brown chicken or turkey in a non-stick pan then drain excess fat. Next, add the dry seasonings and mix well. All of the chicken or turkey should be covered with seasoning. Add water, bring to a boil then simmer for 10 minutes and stir occasionally. Serve with hard or soft shells or over lettuce for a taco salad.

Homemade Taco Seasoing

Gluten Free: Burlington, MA!

I recently went on a business trip to Burlington, MA. As always, food is a top concern for my travels. I am happy to share two restaurants that get an A+ for their gluten-free friendliness.

The Bancroft

The Bancroft is a super nice restaurant. I would even consider it to be a bit swanky. It’s also gigantic! They offer a separate gluten free menu and the staff was very aware of gluten allergies. Gluten free bread was put on the table and all of my meals came out with an allergy stick in them. I had a beet salad for an appetizer, salmon for diner and a glass of white wine. {sorry – no pictures!}

Tavern in the Square

Tavern in the Square has a laid back, sports bar vibe. Their menu is huge and filled with gluten free options. The staff is aware of what a gluten allergy means and Β my meals came out separately. The fried calamari was SO good and for dinner I had a Cuban sandwich. For some reason I have always wanted to try a Cuban sammie, but don’t usually have the option of eating a sandwich at a restaurant (sometimes NY seems like the least GF friendly state ever). I would say the Cuban was just okay. It was messy and a bit bland, but I don’t really know what it’s supposed to taste like! I did enjoy the fries though πŸ™‚



Grain-Free Pumpkin Chocolate Chip Cookies

Gluten-free baking is a task some may call, “Struggle City.” It is like a 2nd grade science project gone bad. I spend hours pinning recipes on Pinterest; each with a picture that knocks your socks off. Let’s be real – Pinterest baking recipes rarely turn out to be tasty. My personal experience has resulted in more muffins that look like hockey pucks than cupcakes that make my mouth water.

Baking in general is hard! Measurements need to be so precise unlike with cooking. My mom is both an amazing baker and cook. Everything she makes brings happiness to your heart and your tummy. My approach to baking is a little different than my mom’s. She sticks with the classic; butter, sugar and flour. I on the other hand opt for coconut oil, honey and oats or nut flours. My lack of baking skills and gluten-free diet have not resulted in all that many successful baked goods, but recently I came up with a winner! After reading dozens of recipes I came up with the combo below.Β  I hope this recipe is a success for you too, so you can bring some pumpkin into your life this season.



3/4 c Pumpkin Puree

1/2 c Coconut Flour

1/2 c Mini Chocolate Chips

1/4 c Organic Extra Virgin Coconut Oil (melted, but cool)

1/4 c Organic Pure Maple Syrup

1 Organic Egg

1 TBSP Vanilla Extract

1 TBSP Organic Ground Flax Seed

1 1/2 TSP Cinnamon

1/2 TSP Salt

1/2 TSP Nutmeg

Raw sugar for sprinkling (optional)


Preheat over to 350 degrees and line cookie sheet(s) with parchment paper.

First, combine wet ingredients in a stand mixer (pumpkin, maple syrup, coconut oil, egg and vanilla). Next, sift together the dry ingredients (coconut flour, flax seed, cinnamon, salt and nutmeg). Then add the dry ingredients to the wet mixture; mix until combine. The batter will be crumbly.Β  Last, add the chocolate chips and gently combine with a rubber spatula.

Using a ice cream scoop (size should be about a quarter of a cup) evenly scoop the batter to form balls. Make sure it’s a clean even scoop to ensure you cookies bake evenly. Lightly press down on each ball with the bottom of the ice cream scoop and sprinkle with raw sugar if desired. Bake for 26 minutes rotating halfway through. This recipe makes 13 cookies.

Note – If your batter seems too dry, I recommend adding pumpkin puree (not more coconut oil) by the tablespoon.

xo Miss Alyss