Around my house I have a little catch phrase that I like to throw out to Aaron when a) I’d like him to do something or b) um, I’d like him to do something. It’s the “you won’t regret it” route. It goes something like this. “Hey sweetie, you should totally mow the lawns. They’ll look so gorgeous and manicured! You won’t regret it.” Or, “Hey babe, you should clean out your workshop. You’ll feel so creative and accomplished! You won’t regret it.” Or even, “Hey sweet darling, you should get up at 6am in the morning and do yoga with me. The sun isn’t up and it’s kind of cold, but there is a nice energy in the air! You won’t regret it.” Does it work you ask? Not a chance.

However, when you pull together a classic Mexican dish for your spouse or family and you witness immediate sobbing, you won’t regret it. This dish can be made a bazillion different ways, but here’s mine.

The Taco Salad, Baby:


What it took:

* 12 oz organic ground chicken (or turkey, beef, whatever!)
* ½ head romaine lettuce, washed and cut into 1 inch ribbons
* 1/2 medium yellow onion, diced
* 2 garlic cloves, minced
* 1 can dark kidney beans, drained and rinsed
* organic blue corn chips
* 2 or 3 Tbs. favorite taco seasoning
* 1 avocado, sliced or cubed
* ½ cup shredded aged white cheddar cheese
* kosher salt and freshly ground pepper

In a medium skillet, brown your chicken. Once it starts to get some color, add the onion and garlic. Generously season with the taco seasoning, salt and pepper. Add the kidney beans to chicken mixture. Once the chicken is fully cooked, you simply layer. Start with a handful of corn chips on each plate. Then throw some lettuce on top. Follow with the ground chicken mixture. Then oh my word shredded cheddar. Top it with avocado, stare at it for a good minute and never regret a single bite.