Friday, August 1, 2008

Old Standby

Turkey taco salad is one of those meals that is a staple in my house. It is quick, flavorful and really easy to zone.
Turkey Taco Salad- 3 blocks
1 head of hearts of romaine lettuce chopped- (1/2 block carbs)
3 oz ground turkey taco meat (2 blocks protein)
1/4 cup kidney beans (1 block carb)
1/4 cup corn (1 block carb)
1 oz cheddar cheese (1 block protein/ 3 blocks fat)
Post thoughts to comments.


Anonymous said...

Hi Michelle,
We received your link from (Crossfit Fort Collins,CO) My husband and I love your recipes and inspiration. I appreciate that the recipes are kid friendly. I do have a question about cheese. In this recipe you call cheese, fat and protein. I have only been counting cheese as a protein. Am I classifying correctly?
Thanks for this great site!!!

michele said...

Thanks for the feedback on the site! I love that Crossfitters from all around are finding this and using it! That makes it all worth it. As far as cheese completely depends upon which variety you are using. Low fat mozzarella is strictly a protein, however, cheddar, swiss, and pepper jack have higher contents of fat and lower protein, so I count them primarily as a fat and use them more for flavor. Hope that helps and let me know if you have any other questions!
P.S. I too have kids so I try and pass along the one's that have "passed" the test in our house!

Anonymous said...

Thanks Michelle,
Thanks for clarifing. I will adjust our diet as necessary. Keep the great recipes/encouragement coming!
Jenni L.

kat. said...

Hello Michele,
just tried this recipe of yours - with tofu replacing turkey - and it's really delicious!
Thanks for the inspiration!

CrossFit Santa Cruz Central