A favorite of mine this is. Have it for lunch I do. Quite often. The basics? Salad with taco meat, organic salsa and guacamole.
Simple it is with romaine, baby spinach and kale. All organic.
The Taco Meat
Make this in 3 pound batches I do, so always on hand it is. Easy to reheat for lunch. Grass-fed beef I use. Season it I do with this taco seasoning recipe.
Simple this is again. Make my own I will some day, but for now, use Safeway’s Organic brand I do. Tasty it is and all organic. Their pasta sauces I also enjoy, but not on pasta. 😉
One of my favorite dishes. Grew up on Mexican food I did. From California I am and obligated by law I am to love avocados and guacamole. Not really, but love them I do anyway.
Use Alton Brown’s guacamole recipe I do. Spicy and delicious! Enough one batch is to cover a week’s worth of taco salads. While cooking the meat is, making guacamole I am.
Add them all together and a paleo taco salad you will have! 😀
Enjoy it you will
Breakfast for the next 4 days I just made. Last time a frittata I tried to make, but too much filler and not enough egg. More like a meat pie it was. Tonight, this theme I continued…
- 2 packages Mexican Chorizo (10oz each)
- 8 eggs
- 1 sweet potato, grated
- 1 onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- a little coconut oil
The oven, preheat it to 400 I do.
The chorizo, browned on low heat it was and removed from cast iron skillet. Next, melted coconut oil I did and onion and peppers I sautéed. After a few minutes, the sweet potato I mix in. A few more minutes and the chorizo I put back in. Drain it a little first I do. All of it mix together I do. Then, 4 shallow areas do I make. Into each, crack 2 eggs I do.
Carefully, place it all in the oven I do and let it cook. Remove it when done the eggs are.
Tasty this is and filling as well! From this, four meals I will have.