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I wanted to change-up flavors a bit, so I tried out this soup. If you are like me, anything that has avocado sounds delicious. To start off, the night before, dice up the veggies and put them in a container with the two limes cut into quarters with the juice squeezed out. Combine the spices with this mix to marinate overnight in the fridge. Using a slow cooker, take out the limes and place the chicken in the slow cooker first. Then layer in the veggies and black beans. Lastly

I don’t know about you, but I LOVE Mexican food. This is a problem when you have a corn allergy like I do. So creating fun Mexican dishes is one of my favorite things. Most taco salads are served in corn shells with corn on top. I got the idea to change up the veggies a bit when I went to an Authentic Mexican restaurant and in their veggie burrito they had things like zucchini and squash. Why not mix up the veggies a bit? It is also easy to pack for lunch! Just leave the sals