taco salad

What I Ate Wednesday: Wild Roots Cafe & Beach Pops

I am always curious what other people eat so I love checking out Peas and Crayons What I Ate Wednesday linkup.  Here is a peek into what we are eating!
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I am not a morning person at all.  Rob knows not to talk to me until I start the conversation.  I am also not a big eater first thing when I wake up.  My morning routine is grabbing a greek yogurt from the fridge and bringing it back to bed to eat while I catch up on my instagram and bloglovin feeds.
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Rob and I did a quick workout.  We are currently hooked on PiYo, which is a fast paced mix of yoga and pilates.  Any other PiYo fans?  Then I had chocolate Shakeology with almond milk and peanut butter.  Shakes always taste better in Hokie tumblers ;)
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Rob wasn't scheduled to fly so we headed to the beach to relax.  I was excited to try Wild Roots Cafe for lunch as I heard great things about their healthy, fresh food options.  It did not disappoint! I got the Monte Carlo pizzetta with bacon, roast beef, blue cheese, caramelized onions, greens and drizzled with vinaigrette on a gluten free tortilla.
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Wild Roots' sister store, Beach Pops is connected next door and features smoothies, soft serve, and delicious fresh fruit popsicles.  I was almost set on a popsicle when I realized that they have soft serve made out of frozen bananas!!! We make banana ice cream at home all the time and I had to try their version.  We split the tropical berry (banana base with pineapple and mixed berries) and it was fabulous!!
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For dinner we made our favorite lazy meal--taco salads.  This is a staple at our house because it is easy, healthy, and tasty.  I topped mine with onion, peach mango salsa, cheese, and greek yogurt.
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As a late night snack, I ate a bowl of cherries (I can't get enough of these!) and some dark chocolate chips (eaten too fast to be photographed!).



I am always curious what other people eat so I love checking out Peas and Crayons What I Ate Wednesday linkup.  Here is a peek into what we are eating!
Image and video hosting by TinyPic
I am not a morning person at all.  Rob knows not to talk to me until I start the conversation.  I am also not a big eater first thing when I wake up.  My morning routine is grabbing a greek yogurt from the fridge and bringing it back to bed to eat while I catch up on my instagram and bloglovin feeds.
Image and video hosting by TinyPic
Rob and I did a quick workout.  We are currently hooked on PiYo, which is a fast paced mix of yoga and pilates.  Any other PiYo fans?  Then I had chocolate Shakeology with almond milk and peanut butter.  Shakes always taste better in Hokie tumblers ;)
Image and video hosting by TinyPic
Rob wasn't scheduled to fly so we headed to the beach to relax.  I was excited to try Wild Roots Cafe for lunch as I heard great things about their healthy, fresh food options.  It did not disappoint! I got the Monte Carlo pizzetta with bacon, roast beef, blue cheese, caramelized onions, greens and drizzled with vinaigrette on a gluten free tortilla.
Image and video hosting by TinyPic
Wild Roots' sister store, Beach Pops is connected next door and features smoothies, soft serve, and delicious fresh fruit popsicles.  I was almost set on a popsicle when I realized that they have soft serve made out of frozen bananas!!! We make banana ice cream at home all the time and I had to try their version.  We split the tropical berry (banana base with pineapple and mixed berries) and it was fabulous!!
Image and video hosting by TinyPic
For dinner we made our favorite lazy meal--taco salads.  This is a staple at our house because it is easy, healthy, and tasty.  I topped mine with onion, peach mango salsa, cheese, and greek yogurt.
Image and video hosting by TinyPic
As a late night snack, I ate a bowl of cherries (I can't get enough of these!) and some dark chocolate chips (eaten too fast to be photographed!).



What I Ate Wednesday: Wild Roots Cafe & Beach Pops

Taco Bites

My mom claims that everything I cook now is in muffin tins but I just can't help it...they make perfect portion sizes!!  Rob was out golfing so I threw these taco bites together quick when he was on his way home.  They take 30 minutes tops and are seriously amazing.  I think the best part is the melty queso layer in the middle but the hot salsa and the flavorful taco meat all make it.   Size in pictures can be kind of deceiving but these are actually pretty big and definitely filling.  I cut myself off at three and was totally satisfied with just that.  (I forgot to make a side dish!)
Taco Bites
Adapted from: Emily Bites
Ingredients:
1/4 lb Ground Beef, browned and seasoned
1/4 T Taco Seasoning
12 Wonton Wrappers
4 T Queso
3/4 cup Salsa
1/2 Cup Mexican Blend Cheese
Directions:
Brown meat and season with taco seasoning.
Pre-heat oven to 375. Spray muffin tin lightly with cooking spray.
Press a wonton wrapper into six cups on muffin tin.
Add a spoonful of queso to each cup and spread evenly along bottom.  (This should use half of queso)
Add a spoonful to meat to each cup.  (Again this should use half of meat)
Add a spoonful of salsa to each cup. (Half salsa)
Sprinkle with cheese. (Half cheese)
Press another wonton wrapper on top of each cup, making sure corners are opposite bottom wonton wrapper.
Repeat above steps adding queso, meat, salsa, and cheese.
Bake at 375 for 18-20 minutes until edges are golden brown.  Let cool for three minutes before removing from muffin tin.

WW Points +: 3 per taco bite
(Makes six taco bites)

My mom claims that everything I cook now is in muffin tins but I just can't help it...they make perfect portion sizes!!  Rob was out golfing so I threw these taco bites together quick when he was on his way home.  They take 30 minutes tops and are seriously amazing.  I think the best part is the melty queso layer in the middle but the hot salsa and the flavorful taco meat all make it.   Size in pictures can be kind of deceiving but these are actually pretty big and definitely filling.  I cut myself off at three and was totally satisfied with just that.  (I forgot to make a side dish!)
Taco Bites
Adapted from: Emily Bites
Ingredients:
1/4 lb Ground Beef, browned and seasoned
1/4 T Taco Seasoning
12 Wonton Wrappers
4 T Queso
3/4 cup Salsa
1/2 Cup Mexican Blend Cheese
Directions:
Brown meat and season with taco seasoning.
Pre-heat oven to 375. Spray muffin tin lightly with cooking spray.
Press a wonton wrapper into six cups on muffin tin.
Add a spoonful of queso to each cup and spread evenly along bottom.  (This should use half of queso)
Add a spoonful to meat to each cup.  (Again this should use half of meat)
Add a spoonful of salsa to each cup. (Half salsa)
Sprinkle with cheese. (Half cheese)
Press another wonton wrapper on top of each cup, making sure corners are opposite bottom wonton wrapper.
Repeat above steps adding queso, meat, salsa, and cheese.
Bake at 375 for 18-20 minutes until edges are golden brown.  Let cool for three minutes before removing from muffin tin.

WW Points +: 3 per taco bite
(Makes six taco bites)

Taco Bites

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