They say injury can be a great teacher: When Texas Ballet Theater dancer Carolyn Judson was sidelined with a back injury in 2007, her interest in health piqued. “I wondered how I could heal myself, so I began to research and read,” she says. “I was amazed at what I found. I turned to food that reduced pain and inflammation.” She credits the dietary changes she made, in addition to getting introduced to Gyrotonic, with helping her recover more quickly.

Judson in The Sleeping Beauty (photo by Ellen Appel, courtesy TBT)

As time went on, Judson decided to expand her education. She enrolled in an online health coach training program at the Institute for Integrative Nutrition, graduating in 2013. “I would come home from rehearsal and go right to class. The program also covered how to start up a business.” Judson has since built her own website, which features many of her popular recipes. See below for her healthy veggie tacos!

Ingredients

Serves 3 to 5.

3 zucchini squash, ends trimmed, cut lengthwise

3 carrots, peeled

1 sweet potato, peeled, cut lengthwise

1 onion, peeled, cut into quarters

sea salt

1 15-ounce can black beans

1 avocado

crumbled feta cheese

corn tortillas

juice from 1 lime

cilantro, chopped

1 tablespoon olive oil or coconut oil

salsa or hot sauce (optional)

  1. Grate the vegetables in a food processor, keeping each one separate after grating.
  2. Heat 1 tablespoon of oil in a medium pan and add the onion, carrots and sweet potato. Add a pinch or two of salt. Once they begin to soften, add the zucchini. Meanwhile, heat your canned black beans in a small sauce pan.
  3. Place the cooked vegetables on top of your tortillas. Top with beans, sliced avocado, crumbled feta cheese, chopped cilantro and a squeeze of lime. Serve with salsa or hot sauce. Enjoy!

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