Beginner level: Serve with compliant
tortilla chips (on the side or layered into the salad)
Intermediate level: Serve
with 1/2 cup of brown rice (on the side or layered into the salad)
Paleo and Whole 30: Omit the
beans
Vegan/vegetarian: Omit the meat
Kids/Dairy-friendly diets:
Serve with tortilla chips, a dollop of sour cream and/or sprinkled with some
shredded cheese
See how versatile this is? Now, without further ado, is the advanced level Whole Life Challenge version:
RECIPE: Taco Salad
Serves 4
2 cups shredded lettuce (we like romaine)
15 oz. can of any type of beans (I use organic black
beans)
1/2 cup homemade or store-bought pico de gallo (Trader Joe’s has a
good, compliant one!)
For the taco meat:
1 tablespoon olive oil
1 lb. organic, grass-fed ground beef (I get ours at Trader Joe’s)
2-3 teaspoons garlic powder
2-3 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
(optional)
Salt, pepper and additional
seasonings, to taste
For the guacamole:
2 small avocados
Juice of 1 lemon
1/2 small white onion, diced
2 tablespoons fresh cilantro, chopped
Salt and pepper, to taste
DIRECTIONS:
1. Place olive oil and ground
beef in a skillet and sauté over medium heat, sprinkling with seasonings, and
cooking until browned and cooked through, about 10 minutes.
2. Warm the beans in a
small pot on the stove until heated through.
3. Prepare the guacamole by
mixing all ingredients together in a medium bowl.
4. In wide, shallow bowls,
assemble the taco salads, layering each with 1/2 cup lettuce, 1/2 cup drained beans, 4
oz. of ground beef, 1/4 cup guacamole and 2 tablespoons pico de gallo.
NUTRITIONAL INFORMATION:
489 calories; 29.8 g fat (8.8
g saturated); 75 mg cholesterol; 859 mg sodium; 698 mg potassium; 28.9 g
carbohydrates; 8.7 g fiber; 2.7 g sugar; 29.3 g protein; Vitamin A 66%; Vitamin
C 41%; Calcium 10%; Iron 84%
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