Easy Fajitas
Fajitas 3 ways!
© 2023 Dana White Nutrition, Inc.
Site Design by Eclectic Electric | Powered By WP In the Cloud
A simple dressing for any salad or sliced veggies sticks.
Makes about 1 cup
2 tablespoons freshly squeezed tangerine juice
2 tablespoons rice vinegar
1 small glove garlic, left whole
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup corn oil
2 tablespoons chopped fresh tarragon
Place ingredients in a jar, cover and shake well. For a creamier dressing, whirl in a blender for 30 seconds.
Nutrition Info Per Tablespoon
Calories: 63; Total Fat: 7 grams; Saturated Fat: 1 gram; Carbohydrate: 1 gram; Sodium: 43 milligrams
Fajitas 3 ways!
Serve this watermelon salsa with chips or atop tacos and quesadillas.
Serves: 21 1/2 cups unsweetened almond milk1 cup frozen mango chunks1 cup frozen wild blueberries1 scoop vanilla protein powder 1. In a blender, combine almond
Bean salad meets salsa in this easy and affordable plant-based recipe.
It’s been an all out peach-fest! The family went peach picking at a local orchard and now we are happily drowning in stone fruit. Here
Zeppole with Cannoli Dip is one of my favorite recipes from my new cookbook.
I gave one of my most popular recipes a few upgrades! Replace the flour with cornstarch to make a gluten-free version.
Serves: 2 1 cup unsweetened almond milk 1 cup frozen mango chunks 1 cup frozen pineapple chunks 1 medium clementine 2 tsp chia seeds 1.
Sign up for my newsletter to receive the latest updates!
© 2023 Dana White Nutrition, Inc.
Site Design by Eclectic Electric | Powered By WP In the Cloud
One Response
yum