I hope the photos below are explanation enough for how to use the ingredients listed to make an awesome marinade and filling for these mouth watering fajitas! They are versatile, of course, you can make changes as you and your family desire! These are not only delicious to sink your teeth into, but oh so nutritious for you, pregnant or not. Can you say IRON packed? Ok, how about chock full of vitamin A, B, C, K? Not lacking in protein, amino acids, calcium, and a diversity of color which always tells me the meal is well rounded. As I do a little nutritional education/counseling in my doula work, I'm often asked if I'm a vegetarian. It surprises some that I'm not. I am a proud and healthy meat eater, and think some moderate consumption of various animal fat and proteins is actually a really healthy habit for pregnancy. I think some of us even need it more than others. Some vegetarians can work through the challenges (mainly getting enough of the very important protein and making them 'complete') and do really well. I am comfortable adapting most things to help out my veggie friends and clients who are learning new ways to incorporate certain missing pieces into their diets. And I love learning along with them. I try to sop it all up, trust me. But this blog post was for my fellow meat eating friends!!! ;) Sorry, I'm not even going to say that tofu or anything else could be substituted because well, that would not fair to the Fajita name. ;) Enjoy!
*London Broil marinated for 4-6 hrs in fridge
*1 of each: orange, red, and green pepper
*3 large onions nearly carmelized before adding other veggies into the pan to complete cooking the 'filling'.
*a green as always. We used lacinato kale (not my fave, but what we had on hand tonight)
*fresh avocado or your fave guacamole
*your fave salsa
*whole wheat wraps (they may need to be larger than 'fajita' wraps to be whole wheat, but this is highly recommended)
1/2 large red onion
1/4 c finely chopped cilantro