Spring is officially here in Southern California. It is subtle but it is definitely here. Which means summer is definitely close on its heals. And after my decadent journey to NYC, it is time to get creative with the lowfat living. Since I don’t really like the idea of a cleanse, I will go the route of clean eating. Because for the most part, that is what it is going to be for the next several months. I have created a couple of recipes that definitely will add variety in my diet. Plus, make me feel lighter but still fill me up.

Lowfat Taco Salad

Please Note: If you would like to add different veggies or more veggies – I will not stop you! This recipe is a launching point. 

• 2 1/2 cps Romaine Lettuce
• 1/4 cp Diced Radishes
• 1 Tortilla
• 1/2 cp Ground Turkey (lean)
• 1/2 cp Kidney Beans (or black beans)
• 1/2 Lime
• 1 Tomato
• 2 tbsp Light Catalina Dressing 
• 1/3-1/4 cp Cilantro

In hot, non-stick pan, cook ground turkey. Season with salt and pepper. Once cooked, set aside. Cut tortilla into strips and toast in toaster oven. Set aside both to cool off. (Note – there was no use of oil in the preparation of the turkey and tortilla). Chop up lettuce, radishes, tomato and cilantro. Combine veggies, turkey, kidney beans and tortilla in mixing bowl. Pour salad dressing over top and juice lime directly over top. Combine all ingredients. Enjoy! This is a nice guilt-free lunch or dinner.

Cilantro Yogurt Sauce

• 1 bunch Cilantro (stems removed)
• 1/4 cp White Onion, diced
• 1/2 cp Greek-style Non-Fat Plain Yogurt
• Juice of 1-2 limes
• Salt and Pepper, to taste

In blender combine cilantro, onion, yogurt and lime juice. Season to taste with pepper and salt. Tasty sauce to be added to chicken fajitas, fish tacos, etc. It would probably be a tasty dip as well. I put it on fish tacos. Great substitute for cheese. And now that I think about it, you could use it as the dressing for the Taco Salad above:)

Lowfat Cilantro Yogurt Sauce