Who’s Taco is Healthier?
We made taco’s the other night and it was so interesting how differently each person “builds” theirs. I found myself comparing the taco I was building to others around me to see who’s was healthier. (I can’t help it, this is just how I am…) I won, of course - and here’s why. I focus on adding lots healthy ingredients first and use less of higher calorie or higher fat items. This trick works at the salad bar, when determining the proportions of items in a casserole, or even in making a banana split. (Yes, a healthy banana split is not hard to make.)
On the table, I had set out all of the typical taco toppings along with a mixture of lean ground beef and ground turkey breast browned together with onions and peppers, seasonings and beans.
Here’s how my neighbors taco went - soft taco, lots of meat, lots of cheese, some tomatoes, and a dab of sour cream. (That is how their next one went too.)
Here’s how my taco went - whole grain soft taco, lots of spinach leaves, lots of tomatoes, some meat, some dots of Daisy light sour cream, and a sprinkle of cheese. (I normally use romaine leaves with tacos, but spinach was what I had.)
This is the same theory used in a catered buffet line - they start with salads, pastas, and vegetables before you get to the meat, so you will have filled up your plate with cheaper foods and eat less expensive foods. I just fill up my plate with all the vegetables that are good for me and lower calorie, and that leaves a lot less room (on my plate and in my belly) for the foods that aren’t.
