Health Up: Taco Tuesday

Ronni Walker is a certified personal trainer and nutritionist with a bachelor’s degree in journalism and a master’s degree in mass communication. She is committed to helping people transition to and maintain healthy lifestyles through the P.RE.T.T.Y. Girl Fitness project. You may contact by sending an email to coach@PGF.life.

Would you be excited if I said you could enjoy Taco Tuesday without the guilt? If not, I’m excited for both of us. You can make a massive difference in your health if you swap out just one meal for a healthy plant-based alternative. You can cut your carbon and water footprint in half by eating one plant-based meal one day a week for one year. Blue Zones Meal Planner says, “You’ll save almost 200,000 gallons of water and make an impact on pollution equivalent to 3,000 miles driven in your car.” My spicy vegan tacos made with walnut meat are an excellent place to start.

Some of you have heard me rave about my discovery of walnut meat to replace ground beef. The walnuts are an excellent substitution with an amazing taste even if you’re a meat-eater. The best part? You won’t deal with any aftershock issues such as heartburn or acid reflux. One of the most significant benefits of eating walnuts is reducing inflammation since it is an omega-3 fatty acid. This means a reduced risk of heart disease, making it a win-win for your taste buds and your health.

Now that you understand the importance of trying this healthy taco, let’s dive into this straightforward recipe that you can easily master.

First, soak two cups of walnuts in spring water for 10-24 hours. The time required depends on the type of food processor you have. To be on the safe side, soak the walnuts overnight.

Next, drain the walnuts and place them in your food processor or high-speed blender. Add red onions, red bell pepper, yellow bell pepper, sun-dried tomatoes, garlic powder, onion powder, and smoked paprika. If you want a smokier flavor, add a pinch of smoked sea salt. If you like mushrooms, add a few sliced portobello mushrooms. Blend and season the mixture to your taste preference. Do not overblend. Use the pulse or chop feature until you get the same consistency as ground beef.

After you’ve seasoned and blended the walnut “meat,” you can sauté it in a skillet with a little avocado oil or eat it as is. Load the walnut “meat” into the taco shells of your choice and top it with healthy greens, chopped tomatoes, avocado, and vegan shredded cheese if you’d like. Choose a healthy taco shell or make your own tortillas using spelt flour.

I am thrilled to announce that I will demonstrate this recipe in a Facebook live cooking class in July. Stay tuned for the date and time. In the meantime, if you try this recipe, I would love to hear your feedback. Email me at coach@pgf. life.