Now that the holiday craze is over, one of our main goals is to actually cook and eat healthy dinners at home. Yes, we know, we’re food bloggers, but that doesn’t always mean we’re prepared enough to have dinner on the table. Most of the time, we do the bulk of our cooking and shooting during the morning and early afternoon. By the time we’re finished shooting, editing, cleaning and going to the gym, we’re not super enthusiastic about making a complex meal and creating yet another mess in the kitchen. Starting now, however, we’re taking the time to do some meal planning and prepping so we can enjoy eating healthy meals at home. This means sticking to a schedule and doing necessary prep in the afternoon so we can head to the gym without being stressed! We’ve planned out a rough schedule for easy, healthy meals that looks something like this: Monday: Big Ol’ Salad (lots of protein & fat to keep us full)Tuesday: #TacoTuesday (hence this recipe)Wednesday: Stir Fry NightThursday: Soup/Chili Friday: TBD (we usually go out one of these two days)Saturday: TBD Sunday: Something unique/new that we haven’t tried beforeAdd-ins: Homemade pizza, pasta, and our fav – BREAKFAST FOR DINNER!There will certainly be days and weeks that we do not stick to the schedule, and if there’s a recipe we really want to try, we will be flexible. Having a schedule simply helps with grocery shopping, keeping a routine, and innovating new recipes. (Dinner is a great time for us to do recipe testing for the blog!) Another goal of ours is to carve out a few hours on Sunday for prepping the essentials, such as homemade almond/cashew milk, hummus, other sauces & dips, crackers/breads, etc. Do you have a meal schedule or spend time prepping on the weekend? We’re definitely newbies at this, so we’d love to hear your tips/ideas in the comment section. Now onto these tacos, which were our first #TacoTuesday experiment! Both my mom and I are obsessed with shiitake mushrooms, so they were a no brainer. Instead of making guacamole, we decided to experiment with a cilantro avocado cashew cream & it did not disappoint. Texturally, these have the perfect balance of crunchy/soft and pomegranate adds a lovely touch of sweetness & color! We used Siete Foods Cassava & Chia Tortillas, which are completely grain free and absolutely delicious. We can’t recommend them enough! Additionally, if you or some of your family is not vegetarian/would prefer meat in their tacos, we’ve also added in a quick shredded chicken pressure cooker recipe. Shiitake Mushroom & Sweet Potato Tacos with Cilantro Avocado Cashew CreamServes 4-6Ingredients:7 oz. shiitake mushrooms, washed well and thinly sliced1 large sweet potato1 tbsp chili powder1/2 tsp turmeric1/2 tsp black pepper1/4 tsp cayenne1/2 tsp salt1/4 tsp onion powder1/4 tsp garlic powder1/4 tsp cinnamon1/4 tsp cumin3 radishes, thinly sliced8-10 tortillasFor garnish: avocado, black sesame seeds, pomegranate seeds and cilantroCilantro Avocado Cashew Cream:1/2 cup raw cashews, soaked in hot water for 1 hour1/2 ripe avocado2 tbsp olive oil1 small lime, juiced2 tbsp fresh cilantro1 tbsp fresh parsley1/2 tsp salt1/8 tsp cayenne 1/4 tsp cumin3 tbsp water (add 1 tbsp at a time)Directions:Preheat oven to 375 F. In a small bowl, combine chili powder, turmeric, salt, pepper, cayenne, onion powder, garlic powder, cinnamon and cumin. Whisk well to combine. Set aside. Wash and cut sweet potato into small cubes. Toss with 2 tbsp olive oil and 1 tsp of spice mixture. Place on sheet pan and roast for 35-40 minutes or until tender and slightly crispy. Wash and slice shiitake mushrooms. In a pan over medium heat, add shiitake mushrooms to 1 tbsp olive oil & stir in 2 tsp of spice mixture. Stir well to coat spices evenly. Cook for 15-20 minutes, stirring frequently. Meanwhile, drain soaked cashews and add all cashew cream ingredients to blender. Blend until smooth and creamy – this may take 2-3 minutes. Taste and adjust spices as needed. To assemble tacos, spread a thin layer of cashew cream, followed by mushrooms, sweet potato, radishes, pomegranate seeds, sesame seeds and extra avocado. Enjoy! As promised, here is a quick recipe for shredded chicken made in our pressure cooker: 2 skinless chicken breasts3/4 cup chicken broth2 tsp spice blend from above1 tsp salt2 chipotle peppers in adobo sauceRub chicken breasts with spice blend + extra salt. Place in pressure cooker. Add broth and chipotle peppers. Close lid to pressure cooker and cook on high for 15 minutes. Let cool slightly before shredding with a fork.