Every year thousands of people make New Years resolutions to lose weight, eat healthier and work out more. Then March comes around and 90% of those resolutions have gone out the window. I made 2 resolutions/goals for 2016. The first was a two parter, run a Half Marathon every month for the entire year AND run at least one of them at a sub 1:50. That’s 12 Half Marathons in 12 months for those doing the math. Last year, I only ran 6, with a PR of 1:56, so that’s a pretty lofty goal. Despite dealing with a case of plantar fasciitis, I’m doing pretty good so far. I ran the Winter Warlock Half in January with my friend Lauren and the Hyannis Half in February. Not my greatest times, but I still have 10 more months to get that 1:50.
My second resolution was to write/blog more. Considering this is my first blog post of 2016, I’m off to a very rough start! Like I said, most people have already fallen off the bandwagon at this point, so maybe starting in March isn’t such a bad idea! Most people give up on their goals because they are too big. What I need to do is focus on a smaller more manageable goals and then build on that. Sort of like my race schedule, I’m not going to get a 1:50 in my next half, I have to build up to it shaving little bits of time off every race. So for my blog, I decided to take it one month at a time. I’m going to try and focus on a new food or topic each month. So, March will now be known as the month of the Taco!
Taco Tuesday’s have become pretty popular recently, so each week (preferably on Tuesday) in the month of March, I’m going to focus on a new taco recipe. If you’ve followed my blog in the past you know that I’m a vegetarian with a moderate lean towards vegan, so none of my tacos will feature meat, but if you want to add meat to yours, go right ahead. First up is the BBQ Cauliflower and Chickpea Taco. The original recipe from She Likes Food incorporated a Creamy Lime Slaw with cole slaw mixed with mayo and vinegar. I’m not really a fan of any of those ingredients, so I skipped the slaw and added jalapeno, avocado and salsa. These are tacos, so you can really add any toppings you want to make them your own.
BBQ Cauliflower and Chickpea Tacos (Adapted from She Likes Food)
1 head of cauliflower
1 ¼ cup cooked chickpeas
1 tsp Olive Oil
8-10 corn tortillas
Sliced jalapenos, optional
Hot sauce to taste, optional
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp chili powder
1 tsp sugar
½ tsp smoked paprika
¼ tsp black pepper
Pre-heat oven to 375 degrees F.
In a small bowl or jar, add all of the BBQ rub ingredients and mix together.
Separate all of the cauliflower florets and chop them into bite size pieces. Place florets and chickpeas onto a large sheet pan and drizzle with olive oil and sprinkle with BBQ rub. Toss everything together with your hands so that cauliflower and chickpeas are coated with the rub. Place the sheet pan in the oven and bake for about 25 minutes, flipping once.
If desired, warm up corn tortillas in the oven.
Add about ¼ cup of cauliflower and chickpeas to each taco and top with sliced jalapenos and avocado if desired.
Yield 4 servings