Post by Loupy on Jul 15, 2018 15:25:57 GMT -7
WARM TACO STYLE SALAD [Whole30]
From: Sonia @ thehealthyfoodie.com/warm-taco-salad/
Whether you are doing Whole30 or not, this salad will make you feel like you’re eating delicious, creamy, spicy taco stuffing, without the shell. Now, I don’t know about you, but what I like most about tacos is the stuffing. I can’t say I ever cared much for those tasteless, useless shells. Sure, they add a bit of an agreeable crunch to every bite, but as far as flavor is concerned, they don’t bring much interest at all the dish.
Personally, I’d much rather do without the crunch and get more of the flavor!
Serves: 2
INGREDIENTS
The Meat
1 tbsp ghee
454g (1lb) grassfed lean ground beef
½ teaspoon Himalayan salt
½ teaspoon freshly cracked black pepper
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon smoked chipotle powder
½ teaspoon onion powder
2 tbsp tomato paste
1 cup water
The Veggies
½ avocado, diced
6-9 cherry tomatoes, diced
3-4 tbsp sliced black olives
10-12 leaves romaine lettuce
The Garnish
Cashew "sour cream"
Lime wegdes
INSTRUCTIONS
In a heavy skillet set over medium-high heat, melt the ghee and throw in the ground beef.
Cook the meat until it becomes brown and crispy, about 10-12 minutes.
Add the black pepper, cumin, coriander, smoked chipotle, onion powder, tomato paste and water.
Stir and continue cooking for one or two minutes until the water is completely evaporated.
Set aside to cool slightly
Chop the lettuce leaves and divide between 2 bowls.
Top with meat mixture, followed by olives, avocado and tomatoes.
Garnish with cashew sour cream and a few slices of lime.
Nutritional Information
Calories: 564
Total Fat: 33.8g
Sat Fat: 13.2g
Cholesterol: 167mg
Sodium: 866mg
Potassium: 1033mg
Total Carbs: 11g
Fiber: 3.1g
Sugars: 3.3g
Protein: 48.8g
From: Sonia @ thehealthyfoodie.com/warm-taco-salad/
Whether you are doing Whole30 or not, this salad will make you feel like you’re eating delicious, creamy, spicy taco stuffing, without the shell. Now, I don’t know about you, but what I like most about tacos is the stuffing. I can’t say I ever cared much for those tasteless, useless shells. Sure, they add a bit of an agreeable crunch to every bite, but as far as flavor is concerned, they don’t bring much interest at all the dish.
Personally, I’d much rather do without the crunch and get more of the flavor!
Serves: 2
INGREDIENTS
The Meat
1 tbsp ghee
454g (1lb) grassfed lean ground beef
½ teaspoon Himalayan salt
½ teaspoon freshly cracked black pepper
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon smoked chipotle powder
½ teaspoon onion powder
2 tbsp tomato paste
1 cup water
The Veggies
½ avocado, diced
6-9 cherry tomatoes, diced
3-4 tbsp sliced black olives
10-12 leaves romaine lettuce
The Garnish
Cashew "sour cream"
Lime wegdes
INSTRUCTIONS
In a heavy skillet set over medium-high heat, melt the ghee and throw in the ground beef.
Cook the meat until it becomes brown and crispy, about 10-12 minutes.
Add the black pepper, cumin, coriander, smoked chipotle, onion powder, tomato paste and water.
Stir and continue cooking for one or two minutes until the water is completely evaporated.
Set aside to cool slightly
Chop the lettuce leaves and divide between 2 bowls.
Top with meat mixture, followed by olives, avocado and tomatoes.
Garnish with cashew sour cream and a few slices of lime.
Nutritional Information
Calories: 564
Total Fat: 33.8g
Sat Fat: 13.2g
Cholesterol: 167mg
Sodium: 866mg
Potassium: 1033mg
Total Carbs: 11g
Fiber: 3.1g
Sugars: 3.3g
Protein: 48.8g