The Gingey WILD Heart

  This morning I took off to Suicide Rock in Idyllwild. It's a 7.9 mile hike with an 1,804 elevation gain. When I got to Vista Point the wind was about 15-20mph and I thought.. mmmm maybe this wasn't a good idea, but I kept going. Next, I hit the 371 Junction and the fog was so thick I had a moment of, ' wait, do I even know how to use fog lights?' And realized they were already automatically set, okay phwew. Then, what looked like a few snow drops hit my windshield. Okay, repeat of last weekend.. maybe this should be the time I turn around, as I'm popping ginger chews in my mouth because Lord knows I also get car sick just turning a corner. But I kept going. The fog lifted right after the junction, the wind stopped shortly after and the rest of the day was beautiful.  Next time I hike in snow, remind me to bring poles, those probably would have helped me not have an anxiety attack walking on a cliff of snow. Who am I ...

Pico De Gallo (Amount varies depending on servings) ♡ 3-6 Roma Tomatoes ♡ 1 Bunch Green Onion ♡ 1 Bunch Cilantro ♡ 1- 2 Jalapeño ♡ 1-3 Lime (squeeze for juice) ♤ Chop ingredients and mix together in a bowl; place aside • Taco Meat ♡ 1 package Beyond Beef ( I've also used Impossible Beef; both work great) ♡ 1 Pouch Siete Taco Seasoning ♡ 1/3 Cup Water ( to mix with pouch) ♤ In a skillet, cook the Impossible or Beyond Beef; drain pan if desired ♤ Add 1/3 cup of water and 1 pouch of seasoning; stir ♤ Reduce heat and simmer for 2-3 minutes , stirring often, until thickened • Taco Shells ♡ Siete Grain Free Taco Shells ♤ For crisp tacos, preheat oven to 350°, place shells on baking sheet open-side down and warm for 2-3 minutes ( do not use a toaster oven) • ♡ For Cheese, I use Violife, Cheese Alternative: Colby Jack Shreds

For The Potatoes: ♡ 1lb yellow potatoes- cut in bite size pieces ♡ 1 red onion diced and separated (I cheated and bought it pre-diced up ) ♡ 1 jalapeño diced ♡ 1 green pepper diced ♡ 1 package of Sriracha baked tofu cut in bite size pieces ♡ 1 tbsp olive oil ♡ 1/2 tsp paprika ♡ 1/2 tsp chili powder ♡ salt & pepper to taste • For The Salad: ♡ Micro Kale mix ♡ 1 lemon juiced • • ♡ preheat oven to 425° and grease baking sheet or line sheet with parchment paper ♡ combine the potato mix listed above and spread out evenly on baking sheet ♡ place in oven and bake for 20 minutes. Remove from oven and flip. Cook for an additional 10-20 minutes*, or until potatoes and tofu are crispy and vegetables are soft ♡ assemble bowl by layering the Micro Kale mix first and adding the tofu potato mix on top. ♡ you can use a dressing of your choice. I prefer, 'Sriracha Tahini dressing' Noble Made by The New Primal