Vegetarian and Vegan Restaurants in Jersey City

Vegetarian and Vegan Restaurants in Jersey City

You may find yourself hard pressed to find truly VEGAN restaurants in Jersey City as there are only some limited options available. This is a go-to guide laying it out plain and simple, where to go, what to get and whether to bring the kids.

http://www.subiasorganiccafe.comSubia’s 

506 Jersey Ave, Jersey City

This Van Vorst neighborhood staple has been around for over ten years with great success. It is the only TRUE vegan restaurant and pure vegan kitchen in Jersey City. The sister duo team that own the place are extremely knowledgeable and helpful and they will navigate you through any vegan question you have. The menu is comprehensive and there is something for everybody. Even my carnivore meat eating husband was impressed by the vegan rib sandwich. Subia’s also has an amazing dessert selection as well as a thorough juice list for those seeking something on the lighter side – the beet & spirulina combo is a real winner. I would recommend this café style restaurant for anybody seeking a delicious, filling, nutritious comfort food style meal. The home style, casual atmosphere and food make you feel truly welcome the second you sit down to read the menu, ideal for the entire family.

Kid Friendly 5/5

Stroller Friendly 5/5

Kid Friendly Foods 5/5

Pet Shop 

193 Newark Avenue, Jersey City

This relative newbie is a kitschy, fun, trendy local watering hole offering strictly vegetarian food. There are vegan options on the menu as well. Sundays they offer half off glasses on open wine bottles, get there early to avoid disappointment and to score a great bargain on some really delicious wines. The bar staff are extremely knowledgeable on pairing wine and drinks with the food menu. The kitchen offers up fun, modern and diverse fare. The Buffalo Cauliflower starter is a must and the Chili is sure to fill even the hardiest of bellies.

Kid Friendly 3/5   (during brunch hours you will have best luck with strollers and young kids)

Stroller Friendly 3/5

Kid Friendly Foods 5/5   (grilled cheese, soups and chili will all please the younger crowd)

Tea NJ

262 Newark Ave, Jersey City

This café is not strictly vegetarian. However, the menu is helpfully divided into vegan/vegetarian and carnivore sections. Largely a brunch/lunch establishment and café, so plan to wait a bit if you come on the weekend. Tea and coffee connoisseurs will love this place, the tea options are extensive – there are over 30 varieties of tea including traditional and more modern chai and bubble tea. My personal favorite has to be the dirty chai – this is ideal for caffeine lovers of all types – a tea and espresso concoction that will give you a caffeine buzz for hours. The menu offers fresh classic salads, wraps, sandwiches and all day breakfasts.

Kid Friendly 5/5   

Stroller Friendly 3/5 (small and limited space available)

Kid Friendly Foods 5/5   

Tidal Poke 

34 Exchange Pl, Jersey City

Also a relative newbie and always super busy during lunch, a testament to the popularity and success of the only true Poke “POH-keh” and Acai place in town. The menu offers both vegetarian and non-vegetarian options. For Poke and Acai bowl virgins, here’s a quick low down – Poke is an old Hawaiian dish that’s a relatively new phenomenon to non-Hawaiian cities. It is a combination of fresh cubed raw fish, seasoned and served on a bed of vegetables and a base of typically rice or noodles, served cold, think of like a sushi salad of sorts. Poke is delicious and very healthy. Tidal Poke offers vegan and vegetarian Poke bowls. Acai Bowls are equally healthy, light and refreshing and are comprised of fruit and added crunchy goodies – basically thick smoothies topped with granola and fruit, then wolfed down with a spoon.

Kid Friendly 5/5   

Stroller Friendly 5/5

Kid Friendly Foods 3/5   (kids will love fruity, cold Acai Bowls, Poke Bowls may not appeal to all kids)

*Other top notch Jersey City restaurants with vegan dishes on the menu:

Third and Vine

Porta

Kitchen Step

Orale

Koro Koro

Vegetarian and Vegan Restaurants in Jersey City

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Spring Break Snacks: Lunch Ideas for Kids

Spring Break Snacks: Lunch Ideas for Kids

Your kids have either already been on Spring Break this week, or they are about it be. Here are some fun snacks to make with them while they are home over the next few days. Adapt and modify them to fit in with your families’ tastes. These snacks are very versatile, healthy and super easy. They also work great for lunchbox ideas, pack well for picnics, days out and road trips. Happy snacking!

Flower Power Fruit Cocktail Sticks

Cut little rounds of melon for petals and small circles for center, place on cocktail sticks along with grapes to resemble flowers. There are super cute for play dates or for a lunchbox surprise.

 

Cheesy Butterflies

Place open string cheese in center of the plate, adorn either side with berries to resemble the shape of butterfly wings, use pieces of carrot for antennas and eyes.

 

 

1 string cheese

Handful of blueberries

3-4 strawberries

Couple slices of carrot rounds

Cookie Cutter Sandwiches

Simply make your favorite sandwich and use fun cookie cutters to shape it, serve along-side fresh fruit and vegetables for a healthy, colorful lunch.

Bunny Bite Carrot Snacks


These carrot cake inspired mini bites are truly delicious and addictive. Not only are the scrumptious and naturally sweet (no added sugar!), they are packed full of nutrients and vitamins from the almonds, carrots, flax and chia.

Makes about 20 bites

1 cup rolled oats
1/2 cup shredded carrots
1/2 cup almond butter
1/3 cup coconut nectar syrup
1/4 chopped almonds
1/4 cup raisins
1 tablespoon ground flaxseed

1 tablespoon chia seeds

1 tablespoon hemp seeds
1/2 tsp cinnamon

Tiny pinch of each – nutmeg, ginger and allspice

Spring Break Snacks: Lunch Ideas for KidsCombine shredded carrots, almonds, raisins, flaxseed, and spices in a bowl and stir to combine. Add almond butter and syrup to the bowl and stir again until evenly combined. Place mixture in refrigerator for at least one hour. Shape mixture into one-inch bites and keep stored chilled in the refrigerator.

Lunch Ideas for Kids

Lunch Ideas for Kids

Spring Season

Nature’s April Fool’s joke this year surely has to be the horrid, blustery, wintery weather we are experiencing. The results from Groundhog Day have proven to be accurate… at least 6 more painful weeks of winter. In theory we should start to feel the warmth of spring air NOW though! With Easter right around the corner, these seasonal snack ideas will bring a smile to your kids’ faces and remind us that spring IS indeed coming.

Lunch Ideas for Kids: Coconut Macaroon Baskets
These mini Easter egg baskets are seriously adorable, plus they are sugar free. Coconut is extremely high in fiber, electrolytes and magnesium and low carb. It offers a much healthier alternative to a conventional cookie that is both high in sugar and carbohydrates with little to no fiber, protein or other nutrients/vitamins.

Ingredients:

4 egg whites whisked into stiff peaks

1/4 tsp. salt

½ cup coconut nectar

3 cups coconut flakes, unsweetened, shredded

1/4 cup coconut butter, melted

Mix all ingredients (excluding whisked eggs) until combined, slowly fold mixture into fluffed egg white mixture. Spoon out with cookie cutter into mini muffin tin, gently press a dent in the middle with your thumb. Bake for approximately 10 minutes in a 350*F preheated oven until the mini coconut shells turn a light golden brown. Promptly remove from heat and place baked coconut baskets on a cooling rack. Fill with little goodies. Fill them with tiny dark chocolate pieces along with other healthier treats such as a combination of nuts, seeds, that way it’s still relatively healthy and you don’t have to worry about too much sugar.

Lunch Ideas for Kids: Devilled Eggs Chicks 
Lunch Ideas for KidsThese are adorable and SUPER HEALTHY to include as part of a lunch-box or after school snack. Eggs are naturally high is the “good fats” that facilitate brain functionality, good cholesterol and digestion. They are also pure protein.

Ingredients:

12 hard-boiled eggs, peeled

2 tbsp. mayonnaise

1 tbsp. mustard

1 tbsp. jarred pickle juice

1 tbsp. horseradish

12 black olive slices cut into tiny pieces (for eyes)

12 thinly sliced carrot rounds cut in quarters (for beaks)

Pinch salt and black pepper

Horizontally slice through top third of eggs (reserve cooked yolk in top third) and carefully remove yolk from bottom 2/3 of each egg, placing yolks in a bowl. Mix yolks with remaining ingredients (excluding carrots and olives). Place in zip-lock bag and cut tiny hole in bottom corner to pipe yolk mixture back into bottom 2/3 of egg whites. Add “beak” and “eyes” to each chick egg.’

Lunch Ideas for Kids: Spring Trail Mix

Yogurt covered raisins are by no means a health food, it’s more suitably placed as a candy. However, when combined with almonds and seeds, you can transform an otherwise sugary candy-like product into something more balanced that offers more sustained energy. Natural almonds are my top choice as they are high in good fats, fiber, protein, magnesium and vitamin E.

Ingredients:

1 bag Sun-Maid Yogurt Raisins Mini-Snacks

2 cups bunny-shaped cheddar crackers

2 cups almonds

3/4 cup lightly-salted dry-roasted peanuts

½ cup each sunflower and pumpkin seeds

Lunch Ideas for Kids

Healthy food and Salads for Kids


Engaging kids in healthy food and salads that they will actually eat

Getting children to eat their greens (and other vegetables) often proves extremely challenging. This is one of the most frequent complaints parents have when speaking with me about nutrition. As with all new foods, eventually the palate adapts and matures, but the process to get there is all too often cumbersome and frustrating. The biggest downfall in developing and interest in AND taste for healthy food is making separate “kid food” meals with no healthy options in site. Not only is this way too time consuming, children will also become dependent on, and used to always getting what they want. Healthy eating should be a fun and engaging family affair.

One of my favorite things is to offer ‘deconstructed dinners’ – eg tacos, pasta, salads…. the opportunities are endless, with a small selection of options to add to it. Always offer a safe option of something your child enjoys to eat on the dinner table and always have vegetables on offer (goal: a healthy balanced meal should consist of at least 50% vegetables). Also, don’t fork out all of what they like in one go, offer a little bit of what they like (say, pasta), and indicate that they can have MORE pasta, once they add some vegetables/protein of their choice to their plate and eat it. If you want your kid to have a healthy relationship with food, give them permission to decide what to eat. Stressing over food with every meal will make all parties at the table unhappy.

EXPOSURE is paramount, have the less popular options frequently available on the table, and you would be surprised with how successful repetition can be to piquing interest. Kids are inherently curious, allow them to try new foods in their own time.

Preparation, options, and the way in which foods are presented also makes a huge difference. Perhaps shredded verses sliced, par boiled or sautéed verses raw (especially hardier greens like broccoli and kale), finely chopped verses large …. Every person is unique, ultimately it’s a matter of trial and error, but hang in there, eventually certain combinations of texture, taste and look will work, you WILL crack that healthy eating code.

Here are some of my top picks for salads that have positive kid feedback:

Shredded Carrot and Beet Salad with Lemon Poppy Dressing

Healthy food and Salads for KidsShred raw carrots and beets, mix with raisins, finely chopped parsley and mixed nuts and seeds

Dressing – combine extra virgin olive oil, lemon juice and zest, dollop of natural yogurt, pinch salt and pepper and poppy seeds, mix well in jar and drizzle on top

 Greek Pasta Salad

Healthy food and Salads for Kids
Cooked whole wheat fusilli or penne, chopped cherry tomatoes and cucumber, crumbled feta, diced olives, sautéed red onion (everybody in my family dislikes raw)

Dressing – combine extra virgin olive oil, white wine vinegar, dried oregano, parsley and dill, pinch salt and pepper

Bean Salad

Cooked beans, fire grilled corn kernels (I get bags of this frozen), minced and sautéed bell peppers, onion and garlic, fresh cilantro, roughly chopped spinach leaves

Dressing – combine extra virgin olive oil, fresh mild Mexican salsa, lime juice, pinch smoked paprika, cumin and coriander

Savory Quinoa Fruit Salad

Cooked quinoa topped with chopped mango, blueberries, toasted pecans, grilled haloumi (or grilled Mexican grilling cheese)

Dressing – combine extra virgin olive oil, orange juice and zest, pinch salt and pepper

Healthy food and Salads for Kids

Healthy food and Salads for Kids

 

 

 

 

About the Writer:

ErinRose Baldry is an ACE Certified Personal Trainer, fitness instructor and food and nutrition specialist. She is passionate about exercise, cooking and sharing her knowledge to help and inspire others. If you have any questions, suggestions or feedback about nutrition, recipes, or getting your fitness on, please reach out!

[email protected]  Facebook/Instagram @ZellyBFitness

Chocolate Bread : Lunch Ideas for kids

Chocolate Bread : Lunch Ideas for kids

This will quickly become a lunchbox favorite for your kiddos. The texture is light, airy, spongy, chocolatey & not the least bit dry. Also, as it’s not very sweet, it lends itself well to toasting as an oh so good and guilt free treat. After 4 days it still tastes fresh, so it will last the week, that is if it is not polished off in the mean time!

Ingredients:

2/3 cup unsweetened apple sauce

1/2 cup natural plain unsweetened almond milk yogurt (or regular plain yogurt)
1/2 cup unsweetened almond milk (or regular milk)
2 eggs lightly whisked
1/2 cup vegetarian all natural protein powder
1/2 cup chickpea flour
1 tsp vanilla bean powder or pure extract
1 tsp baking powder
3/4 cup tahini or other seed butter
1/2 low sugar chocolate hazelnut spread*
1/2 dark chocolate mini chips
1/4 cup apple nectar or coconut nectar
2 tablespoons coconut sugar
*I like Nutiva organic hazelnut spread with flax which has about 40% less sugar than most
Method:
Pre-heat oven to 350*F
Mix together dry ingredients.
In a separate bowl whisk together wet ingredients (reserving chocolate chips and coconut sugar to the side until the end).
Add dry ingredients to wet, if batter still feels a bit tight or dry, just add a bit more milk.
Stir in most of the chocolate chips. Place batter in parchment lined loaf tin. Sprinkle top with remaining chocolate chips and coconut sugar. Bake in pre-heated oven for about 45min until tester comes out dry. Let cool in tin for about 10 min before taking out to cool on cooking wrack.
This loaf is best once it’s had a chance to rest and cool for a good hour. Chickpea flour tends to need that bit extra time.
Chocolate Bread : Lunch Ideas for kids
Lunch Ideas for kids

BLUNCH aka Brunch for Lunch

Lunch Ideas For Kids

BLUNCH aka Brunch for Lunch 

BRUNCH dishes are widely loved by kids and adults alike. Often more substantial than breakfast, with sweet treats too, what’s NOT to like? This lunchbox addition, it’s all about BLUNCH – or BRUNCH for your kiddo’s lunch. Here are my top pics for a BLUNCH BOX, serve each of these alongside some fresh vegetables and fruit for an overall balanced, wholesome, healthy & kid approved meal.

  • Lunch Ideas For KidsBBQ Chicken and Mini Waffles

3-4 lightly toasted mini waffles*

1 tablespoon mild BBQ Sauce spread on waffles

½ cup cooked chicken pieces on top

*My favorite is Earth’s Best Organic Mini Waffles – they are very low in sugar and enriched with protein and fiber

  • Mini Fruit Pizza 

3 lightly toasted mini pancakes *

1 tablespoon cream cheese spread on pancakes

Mixed fruit on top

*My favorite is

  • Lunch Ideas For KidsHuevos Rancheros 

Scrambled egg

1 tablespoon mild salsa

1 tablespoon cooked black beans

1 teaspoon shredded cheddar cheese

1/8 avocado sliced topped with squeeze of lime juice to keep fresh and green

Healthy pita pocket filled with above, or serve open faced on top of pita or wrap*

*My favorite is Toufayan Bakeries Low Carb Pita, 9 carbs per pita (about half the carbs of most) and 7g fiber to keep you fuller for longer

HEALTHY YUMMY BUFFINS :Lunch Ideas for kids

Lunch Ideas for kids:

HEALTHY YUMMY BUFFINS

Buffins because they are enriched with protein sources like flax and hemp seeds – not only do these babies taste amazing but they are filling, nutritious and full of complex nutrients and hunger curbing ingredients to keep you going for a while. When making baked goodies, I am constantly on the hunt for fun, inventive recipes that not only deliver on flavor, but nutrition as well. This recipe really delivers on both fronts. Baking is also a great way to get the kids in the kitchen engaged in cooking and learning/counting. Don’t worry about the mess, embrace it as a fun activity and have them help clean up also as a bargaining tool to have their BUFFIN and eat it too!

There is something so fun and satisfying about pealing the muffin wrapper away to reveal a scrumptious warm baked treat. Don’t be deceived however, many so-called “healthy” muffins are a vehicle disguising several unwanted and unhealthy ingredients. Generally, as a rule of thumb, if you cannot pronounce the ingredient or don’t have a clue what it is, you probably shouldn’t be eating it.

This recipe is extremely versatile, simple and HEALTHY, containing REAL ingredients only. It works incredibly well in loaves, mini muffins and regular muffins alike – depending on what you are in the mood for. Mini buffins are so fun and cute, perfect for a lunch-box treat, while regular sized muffins work really great as a breakfast. Added bonus, when stored properly they can easily freeze for 2-3 months so you can defrost one the night before, pop in in the toaster the morning of, and have a fresh, warm buffin for breakfast in mere minutes. You have loads of flexibility to adapt the recipe depending on your mood – lemon & poppy, apple cinnamon, banana nut… the base recipe works with a myriad of Buffin types.

Ingredients

  • 2 cups almond flour
  • 3 tbsp coconut flour
  • 1 tbsp poppy seeds
  • ¼ tsp each chia seeds, hemp seeds, ground flax seed
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ cup coconut nectar
  • 1/3 cup sugar free almond milk
  • 4 eggs whisked
  • 4 Tbsp coconut oil melted
  • 1 tsp vanilla bean powder or extract

Makes about 12-14 regular sized muffins, or 24-28 mini muffins

Instructions

  1. Preheat oven to 350-degrees F
  2. Whisk the wet ingredients
  3. Combine all the dry ingredients in separate bowl
  4. Pour wet ingredients into the dry ingredients bowl, and stir to combine with spatula
  5. Let batter set for a few minutes, then stir it again
  6. Use muffin liners and fill each cup ¾ the way up with batter
  7. Bake for approx 15-20 minutes, or until a toothpick inserted is dry and clean
  8. Let cool on cooling rack for approx. min. 10 minutes
  9. Serve and devour ☺

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Lunch Ideas for kids

Fun With Fruit & Vegetables : Kids Lunch Ideas

 Kids Lunch Ideas
Fun With Fruit & Vegetables
Fruit and vegetables can sometimes be a tricky topic with children. It’s vital to keep it fun and interesting in order to engage them. Also, repetition is key. If you keep giving them vegetables in their lunch box (eg. instead of chips, pretzels etc), they will eventually nibble and try it. They may not initially accept the flavors, but hang in there, scientifically it takes taste buds at least 10 tries of eating something to ‘acquire’ a taste for it. This is not going to guarantee a raw vegetable LOVER, but I assure you they will learn to tolerate it in small quantities, which is an astounding success when compared to eating chips, pretzels, crackers etc.
Also, presentation and shape make a big difference.
Tiny mason jars mixed with something they like (eg. natural Greek yogurt or hummus) works very well. A large dollop of hummus or yogurt can nicely tuck away vegetables and thus becomes fun & interesting. The smaller the veggie pieces, the more likely they will eat them, not least of which because it gets all mixed up and there is no choice but to spoon it all up in one go, MOM HACK, KID approved!
Lightly steaming green vegetables and drizzling with a bit of extra virgin olive oil, sea salt and pepper makes a huge difference with taste and texture, as it is sweeter, more familiar and softer.
Have fun, experimenting with cutting vegetables and fruits in different shapes using cookie cutters and use fun cocktail sticks!
Here is a list of some easy, fun go-to fruit and vegetable snack ideas that your kids can make with mild adult supervision. The more that your child in engaged with making healthy foods, the more awareness and interest they will have! Also, children learn best by example, if they see that your plate is always filled with at least 50% vegetables (which a healthy plate should be), they will be more inclined to do the same.
Cucumber sandwiches
Cut 2cm thick slices and shape with fun cookie cutter, fill with cream cheese, sliced cheese, sliced turkey etc
Sliced apple or pear sandwiches
Cut 2cm thick slices and shape with fun cookie cutter, fill with nut butter, raisins, seeds, or with sliced cheese and turkey
Tomato and cheese sticks
Cut tiny wedges of cheese, steam tiny flowerets of broccoli and have a bunch of colorful cherry tomatoes, pierce carefully with toothpick (with adult supervision)
Ants on a log
Celery cut into 3-4 inch pieces, fill with:

 

hummus and pine nuts
hummus and vegetables
cream cheese or natural Greek yogurt and vegetables
nut butter and raisins

 

NB. Variation – add slice of apple into wedge of celery to create a little insect create!
 
Fruit cocktail sticks
Slice fruit into 2cm thick small pieces and pierce carefully with toothpick (with adult supervision)
Vegetable Mason Jars
1/4 cup hummus or natural Greek yogurt and raw or lightly steamed vegetables as described above
Mason Jar Smoothies
Smoothies are an excellent way to transform all sorts of VEGETABLES into a drinkable treat. Have your kid help you place ingredients in a food processor and press the mix button, there is something so satisfying about watching a smoothie in the making. Some of my top pics for smoothie ingredients include: spinach, avocado, banana, berries, hemp seeds (for protein), medjool dates, unsweetened almond milk, coconut water, dash of vanilla powder.
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Healthy Buffalo Chicken Finger Tenders & Pees

Healthy Buffalo Chicken Finger Tenders & Pees  NO Fast / Frozen Food Necessary 
This recipe uses homemade breadcrumbs made from flax bread. No fake and unnecessary fillers, added hormones, water or sodium will be found in these tenders. They turn out perfectly golden brown when baked (no frying necessary) and are super light and crunchy, the ideal dipping vehicle for sauces, dips and relishes. Also, as they are mainly lean meat, you know your kiddo will be getting enough protein dense nutrients and vitamins for the day. The pea salad is equally inviting, colorful and jam packed full of flavor so your kiddos will get their veggies too!
6 Servings
Chicken Tenders
1.5lb lean chicken or turkey breast pounded about ½ thick and cut into 1inch tenders
3 slices whole grain flax bread (I like the one by Alvarado Bakery), toasted, dried and blitzed into breadcrumbs in food processor
1/2tsp each salt & black pepper
1/8tsp smoked paprika
1/4tsp each garlic onion powders, paprika
1/2 tbsp olive oil
1 egg whisked
2tbs hot sauce
 Healthy Buffalo Chicken Finger Tenders & Pees: Side Green Pee Salad :
4 cups frozen steamed peas (defrosted ready to use)
2 cups lightly steamed spinach leaves, chopped
2 cups cooked quinoa
1 cup diced cherry tomatoes
Handful chopped fresh mint
¾ cup crumbled feta cheese
Lime juice, EVOO, S&P to taste
 Healthy Buffalo Chicken Finger Tenders & Pees Lunch Ideas for kids
Method
Mix whisked egg with hot sauce, spices and oil. Dip each piece of chicken in egg mixture, then dip lightly in bowl of breadcrumbs, place on parchment lined baking sheet, repeat for all pieces. Place in pre-heated oven (350*F) for about 15 minutes depending on the size and thickness of the tenders. If they are not sufficiently crunchy and golden brown after about 15 minutes, crank up heat to broil for about 3 minutes, watching it closely as you don’t want the breadcrumbs to burn, just turn a nice crunchy golden brown. Remove immediately and let cool for a few minutes before serving.
Meanwhile, when chicken is cooking, assemble the pea salad. Combine all of the ingredients, add S&P to taste, drizzle with EVOO and lemon juice and zest. Serve room temperature with chicken.
We like to serve up the tenders with a variety of dipping sauces  sour cream, buffalo sauce, ketchup… go wild. Try a bite with each different sauce to find your favorite!
Healthy Buffalo Chicken Finger Tenders & Pees
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Cheese Shelled Tacos: Lunch ideas for kids

TACO LOCO with CHEESE SHELLS
#TacoTuesday has taken over social media, Instagram alone has close to 1.5million talking about it! This is truly a crowd pleaser and it couldn’t be easier to make. There is no need for using pre-made taco seasoning mixes or store bought shells. Flavor packets and premade shells contain all sorts of things we should avoid at all costs:  High Fructose Corn Syrup (HFCS), Hydrogenated Soybean Oil (partially or fully hydrogenated) full of saturated fat, Monosodium Glutamate (MSG), Aspartame, Sucralose, Sorbitol (artificial sweeteners) and Artificial Dyes and Colorings. To make your own taco seasoning, all you need is a few spices to mix up your cupboard selection. Plus, the shells are made from one ingredient, CHEESE, so they are grain free, gluten free and satisfyingly crunchy. The leftover taco mixture works very well for the kids’ lunchbox the next day!
Ingredients
Serves 4
Taco filling
1lb lean ground turkey
1 medium onion minced
2 cloves garlic minced
1 cup low sodium beef broth
Taco Seasoning
2tbsp chili powder
1tbsp ground cumin
2tsp kosher salt
1 1/2tsp hot smoked paprika
1tsp ground coriander
1/2tsp cayenne pepper
Taco Shell
2 cups shredded cheddar or mixed cheese
Toppings
Diced tomatoes
Chopped avocado
Shredded lettuce
Jarred pickled sliced jalapeno peppers
Sour cream
½ cup chopped fresh cilantro
1 lime sliced into wedges
Method
Cheese Taco Shells:
**TIP** First, prep taco shell ingredients and pre-heat oven. Meanwhile, make the taco filling and while the taco meat filling is cooking, bake the cheese taco shells.
Preheat the oven to 400*F. Line a baking sheet with parchment paper. Wrap a long kitchen spoon handle with aluminum foil and suspend it between two glasses. 
Sprinkle 1/2 cup of the shredded Cheddar on the baking sheet to form a circle approx. 5inches in diameter. Repeat ½ cups of cheese to form remaining circles. Bake until the cheese melts and turns light brown, 6 to 8 minutes. 
Using a spatula, transfer the cheese circles to the suspended spoon handle and drape them over to form taco shells. Let them hang until firm, then carefully remove. 
For the filling:
Sauté ground meat until light brown, add onions, pan fry until just soft, add garlic and stir over medium heat for additional 4 minutes. Add spices to meat mixture, stir over heat for 2-3 additional minutes, add stock, cover and simmer for approximately 15 minutes over medium low heat. 
Construction:
Set out toppings, shells and taco filling on the table, dig in!
Lunch ideas for kids