Month: May 2016

Taco Salad

Leave a comment

Since we already have some ingredients ready from making breakfast burritos, let’s put that to use for a lunch/dinner! I took those onions/peppers that we used for yesterday’s breakfast and made an amazing taco salad for dinner. This is what I used for ONE serving. Stats are below for this meal

INGREDIENTS:
3 oz browned turkey meat, cooked with 1 packet of taco meat (follow the instructions on the packet)
1/4 cup leftover onion/pepper mixture
1/4 cup leftover beans from breakfast burritos
7 blue corn organic tortilla chips
1/3 cup low fat cheddar cheese
1/2 tomato, chopped
2 Tbl avocado
1/2 – 1 cup shredded lettuce
2 Tbl low fat sour cream OR yogurt ranch dressing
chopped cilantro, add to taste

INSTRUCTIONS:

  1. Microwave your onions/peppers & bean mixture for 45 seconds or so
    20160503_171549_resized
  2. Add 3 oz of taco meat
    20160503_172915_resized
  3. Add cheese, tomato, avocado, tortilla chips, lettuce, cilantro & dressing.
    20160503_172905_resized
  4. Toss to mix and ENJOY!  Easy Peasy!

    20160503_173436_resized

    STATS for this meal using ranch yogurt dressing:
    450 calories, 27g carbs, 24g fat, 30g protein

Breakfast Burrito/ Scramble

Leave a comment

My friend made some killer brekkie burritos at my book club weekend last weekend and I thought I’d make my own and see how it went. Yesterday I made it burrito style and today I made it scramble style. Stats included below!

Serves FOUR

INGREDIENTS:

1 can beans of your choice (I used kidney beans b/c I had them around but I’ll use black beans next time), drained & rinsed
1 lb bacon
4 eggs, beaten
1 avocado
1 medium onion, chopped
1 red pepper, chopped
4 tortillas (I used corn, but prefer flour)
1 & 1/3  cup low fat cheddar or Mexican blend cheese

INSTRUCTIONS:

  1. Cook the bacon on a skillet or in a cast iron skillet or in the oven… however you normally prefer to cook your bacon.

    20160503_114206

  2. Saute the onion and red pepper in just a drizzle of olive oil.

    20160503_114200

  3. Heat the beans (on stovetop or in microwave). Set aside.
  4. Scramble your egg(s) – (I was cooking just for one person, so I used  1 egg)
    20160503_115154
  5. Arrange 1 egg or 1/4 of scrambled egg and 1/4 cup onion mixture on a tortilla with 2 Tbl of avocado, 1/3 cup cheese, 2 slices bacon, 1/4 cup beans. Season and enjoy!!

20160503_115454

Stats for 1 breakfast burrito using 1 Mission super soft, large corn tortilla: 442 calories, 27g carbs, 16g fat, 23g protein

FOR SCRAMBLE:
Turns out, I really don’t prefer corn tortillas, but I don’t buy flour tortillas b/c I haven’t found a brand without hydrogenated oil in it which is a no no for how I prefer to structure my diet. SO… this morning I did a scramble instead.
Essentially I did all steps above EXCEPT… I used 1 egg and 3Tbl egg white and put my 2Tbl avocado on the side vs. cooking it all together

20160504_094440_resized

STATS for the scramble:
367 calories, 14g fat, 19g fat, 31g protein.

P.S. The scramble was SOOOO yummy!!

Stay tuned tomorrow for TACO SALAD… mmmmm good!!

DIY Paleo Mayonnaise

1 Comment

I get asked all the time for my Paleo mayonnaise recipe and I’ve made a video on it (which you can watch here) but it’s been a while. This is the key ingredient to why my chicken salad is so amazing and ALL my other salads (aka tuna salad, egg salad, etc. etc.) So here you go!

INGREDIENTS
2 eggs, room temperature (very important, I leave mine out overnight)
2 cups extra light tasting olive oil (also very important, regular olive oil will taste VERY olive-oily
2 Tbl Braggs Apple Cider Vinegar
1 tsp yellow mustard
2 pinches of: Salt, pepper, paprika
Generous sprinkle of garlic powder

TOOLS NEEDED:
A food processor *
spatula
glass jar(s) to store mayo in

20160503_113239
INSTRUCTIONS

  1. In a food processor, combine the 2 eggs, vinegar, mustard and seasonings.
  2. Run processor for about 20 seconds to combine ingredients
  3. Very very slowly (a drizzle the speed just past a drop at a time), add the olive oil to the mixture until it’s fully combined. This should take 10 minutes or so. IF you have a food processor that has an automatic drip cup, you don’t need to do this step, you can just fill the cup with the oil and it will moderate the speed for you. If you are not sure how slow is slow, watch my video to get an idea.

    20160503_114215

  4. When oil is fully incorporated, add product to glass jars and keep up to 1-2 weeks.

20160503_115217

* NOTE: If you do not have a food process, you can use a blender and add the oil in through the top. This will not work with a magic bullet.

A few other considerations. I have made this a kazillion times and it took me a few times to figure it out. If you go too fast, it won’t coagulate the way it should. If you go too slow and you have an older blender/processor, you run the risk of it overheating and ruining the whole batch. Just experiment to find that sweet spot OR buy the food processor I have and the darn stuff makes itself!