I love making shredded chicken in my slow cooker with a little salsa, but I can only do lettuce wraps for tacos so many times before I start to really miss having an actual tortilla to pick up and eat like a real taco. These low-carb taco shells are incredibly easy to make and so delicious, you might not believe that they only require one ingredient. Seriously, one. That's right--the only thing that stands between you and a keto-friendly taco is a little handful of shredded cheese. Let's get cooking.

Ingredients (makes 4 taco shells):  

• About 6 ounces of shredded cheese (I like to use cheddar)

For the filling and toppings, follow this recipe for my crock-pot chicken tacos.

Instructions: 

1. Preheat your oven to 350 degrees. Separate the cheese into sections of about 1.5 ounces.
2. Line a baking sheet with a silicone baking mat (affiliate link) and make small circular piles of cheese--usually I can only do two at a time so they have enough room (they will spread out a bit in the oven). Pat the cheese down so each pile is in one even layer. Bake for 8-10 minutes, or until the edges begin to brown. Allow to cool slightly (just a couple minutes).
3. Lay a wooden spoon or spatula over two overturned glasses and carefully transfer the baked cheese circle so that it lays over the handle, allowing it to cool into the shape of a taco shell. (You can also leave them flat and use them as a tostada.)
4. Fill with your choice of protein and top with chopped lettuce, avocado, salsa, sour cream, or whatever else you like on your tacos. Taco shells will keep for a few days in the fridge, but they do best freshly made, while they're still a little warm.

My cousin and aunt got in from Montana on Thursday and then my mom arrived on Friday, so all weekend we've been out and about exploring. They leave tomorrow but my mom will be here for five more days and I'm so excited to hang out with her all week--I love having friends and family visit and just doing normal stuff together like grocery shopping, walking Ender, and drinking coffee in my living room every morning.

There's a big field in the park by our house and just recently it got completely fenced in. Rob and I brought Ender there the other night to see if he would want to run around and it was so adorable--as soon as I let him off the leash he took off at a sprint and was having so much fun. He is such a fast dog and I love finding opportunities to let him go at full speed. There are a bunch of squirrels around so it's a much different experience from the regular dog park, but it wears him out just the same (in about half the time).

Sometimes I look at Rob and can't believe I get to spend my whole life with him. I feel so lucky.

I go through these phases where I love eating rice cakes with mayo and sliced tomato, but the other day I got some of that Everything But the Bagel Seasoning from Trader Joe's and sprinkled it over a rice cake with cream cheese. It wasn't exactly a bagel, but it was pretty damn good.

As long as I'm doing it ahead of time, I really enjoy picking out restaurants to try with people--even if it's just for me and Rob. But if we're trying to figure out where to go for our next meal and we're running short on time (or maybe I'm hungry), it's my least favorite thing in the world.

I'm already thinking about my next (two) tattoos.

So far, the closest thing to simplifying I've done this year is not keeping up with my balayage. (I do have big plans to clear out at least half of my closet by the end of September, though.)

I've never actually been on a roller coaster.

I finally feel like I know where to take people when they come visit us in California. We've been here 8 months. In Charlotte, this feeling took 4-5 months. But the Bay Area is so huge, I feel like having a weekend's worth of stuff to do nearby is an accomplishment (even if it's just going to breakfast and then taking a walk around Stanford's campus).

I probably shouldn't trim my own bangs but I do it anyway.

What are a few things most people don't know about you?