Impromptu Kitchen Sink Primal/Keto Taco Salad
Very brief back story.
When I am trying to get to a recipe I want to get right to it without scrolling through a lot of prose, so I will get to the recipe very quickly. At this stage of my journey, I have a goal of less then 50 grams of carbs daily, around 55 grams of protein and the rest of my calories from healthy fats. I use myfitnesspal.com to track my macronutrients and make adjustments at dinner time to round out the day as much as possible. This is surprisingly easy. At this time, I only had a few grams of protein to go, a little more leeway with carbs, and of course unlimited fat, so this is what I devised. Feel free to substitute whatever veggies you have handy, zucchini, broccoli, cauliflower or even leafy greens like lettuce or spinach if you like. All recipes are for one unless otherwise specified so the math is easy to feed your lover or your family too.
2 Oz. grassfed ground beef browned
1 oz. goat cheese
1 cup mixed chopped bell peppers
1 slice red onion chopped
1/2 medium avocado
1 TBS Organic Olive Oil
Pink Himalayan Sea Salt
Freshly ground black pepper
1 TBS Sour cream
Sprinkle of Cayenne (optional)
Mix beef and cheese in ramekin or other oven safe dish and sprinkle generously with chili powder to taste. You can add some cayenne here if you like it really spicy. Pop in the toaster oven or oven for 10 minutes at 350. The beef is already cooked so this is just for warming up and softening the cheese. Adjust time accordingly.
While beef and cheese are heating, chop peppers, (take this opportunity to slice the whole pepper to have handy for snacks or salads) onion and avocado, add olive oil, salt and pepper and mix together. Top with beef mixture, add sour cream and enjoy! Delicious!
Fat – 38 grams
Carbs – 14 grams
Protein – 20 grams