So, I've obviously not been good at my efforts of posting here. But, I HAVE been good at finding, fixing, and eating healthy foods during the past couple of months. I'm happy to report that I haven't had any further gallbladder attacks and managed to keep my itching at bay for quite a while. Now, here I am, about 2 weeks (or less) from the end of my pregnancy, and as a result of how I've been eating, I've only gained 10 lbs. I'm actually quite happy about that, as my pre-pregnancy weight was well over what it should have been in the first place.
I will not discuss how easy it has been--because, in all honesty, it hasn't been easy. I'm one who loves to cook and bake new things. Let me clarify: new DELICIOUS things. Not all of what I've made has been great and I have "cheated" a few times--eating some sugar or homemade mac & cheese. But, there has been one staple during these past few months that has consistently been what my body wanted AND tastes good, too! Healthy Taco Stacks. In the interest of full-disclosure, there have been a few days that my tastebuds rebelled against eating yet another taco stack. But, for the most part, this has been a favorite of mine. And it's REALLY easy!
Healthy Taco Stacks
Yield: 1 serving
Quick and Easy Black Beans from Our Best Bites -or- fat-free refried beans
1/4-1/2 avocado, diced
Salt, to taste
Layer ingredients on a plate in order listed. Be generous with spinach and tomatoes. Eat up!
NOTES: If I don't feel like making the Quick and Easy Black Beans, I will often use dehydrated refried beans which I prepare with a little extra water. I find if they're not very saucy, the whole stack is dry and doesn't taste as good. If you're using canned refried beans, add a little water or chicken stock to thin them out a bit. Also, you can add other veggies to the mix or squeeze a bit of lime juice over the top. And, if you have cilantro--give it a chop and toss it on. Just gives another layer of flavor!