salt and pepper
Category
Curry Roasted Vegetable Wraps
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Easy roasted vegetable curry wraps with fresh herbs and loaded with flavor! Get ready for a refreshing and filling plant-based meal. I love making this recipe for meal prep- it’s so satisfying and nourishing and easy for on-the-go.
Print Recipe Curry Roasted Vegetable Wraps Easy roasted vegetable curry wraps with fresh herbs and loaded with flavor! Get ready for a refreshing and filling plant-based meal. I love making this recipe for meal prep- it's so satisfying and nourishing and easy for on-the-go. Ingredients Roasted Vegetables- 1 1/2 cup cauliflower florets chopped
- 1 1/2 cup broccoli florets chopped
- 1 medium sweet potato
- 1 red bell pepper
- 1-2 tbsp dried chopped onion
- 1 tbsp curry powder
- salt and pepper to taste
- 2 tablespoons avocado oil
- 4 Bfree Wraps
- 1 tomato diced
- 2 green onions chopped
- 1 handful cilantro chopped
- 1/4 cup tzatziki sauce, yogurt, or mashed avocado
- tahini to taste
Rating: 5
You: Rate this recipe! Info Cook Time 20-25 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Roasted Vegetables
- 1 1/2 cup cauliflower florets chopped
- 1 1/2 cup broccoli florets chopped
- 1 medium sweet potato
- 1 red bell pepper
- 1-2 tbsp dried chopped onion
- 1 tbsp curry powder
- salt and pepper to taste
- 2 tablespoons avocado oil
- 4 Bfree Wraps
- 1 tomato diced
- 2 green onions chopped
- 1 handful cilantro chopped
- 1/4 cup tzatziki sauce, yogurt, or mashed avocado
- tahini to taste
- Preheat oven to 425F. Line a baking pan with parchment paper.
- Add diced sweet potato, cauliflower, broccoli, and pepper to the baking tray and toss with avocado oil and spices. Bake on 425F for about 20-25 minutes until golden.
- Assemble wraps by spreading a thin layer of mashed avocado, dairy-free tzatziki sauce, or yogurt over your Bfree tortilla. Add roasted vegetables, diced tomato, chopped cilantro, green onions, and finish off with a drizzle of tahini.
Zucchini Noodles With Lemon Garlic Shrimp
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Whole30 zucchini noodles with lemon garlic shrimp. An easy and delicious weeknight dinner. Who’s ready for this healthy low calorie and filling paleo dinner?
Print Recipe Zucchini Noodles With Lemon Garlic Shrimp Whole30 zucchini noodles with lemon garlic shrimp. An easy and delicious weeknight dinner. Who's ready for this healthy low calorie and filling paleo dinner? Ingredients Shrimp- 2 pounds raw shrimp peeled and deveined
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 48 oz zucchini noodles
- 1-2 lemons zest and juice to taste
- 1/4 cup parsley chopped
- salt and pepper to taste
Rating: 3.79
You: Rate this recipe! Info Cook Time 5-10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 33
Rating: 3.79
You: Rate this recipe! Ingredients Shrimp
- 2 pounds raw shrimp peeled and deveined
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 48 oz zucchini noodles
- 1-2 lemons zest and juice to taste
- 1/4 cup parsley chopped
- salt and pepper to taste
- Heat a skillet over medium heat on the stove and drizzle with olive oil. Add shrimp in a single layer in the skillet and cook for 1 minute. Then add minced garlic, turn shrimp, and cook another minute. Remove cooked shrimp and set aside.
- Add zucchini noodles and the zest from one lemon to the skillet with the juices from the shrimp. Cook on medium heat until the zucchini noodles are soft, but not mushy. Add shrimp back into the pan and squeeze lemon juice to taste. Top with salt and pepper.
Spicy Spaghetti Squash Egg Skillet
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Ready for this whole30 spicy spaghetti squash egg skillet for breakfast? This easy filling breakfast skillet recipe is paleo, gluten free, and dairy free. Perfect for chilly winter mornings and whole30 meal prep!
Print Recipe Spicy Spaghetti Squash Egg Skillet Ready for this whole30 spicy spaghetti squash egg skillet for breakfast? This easy filling breakfast skillet recipe is paleo, gluten free, and dairy free. Perfect for chilly winter mornings and whole30 meal prep! Ingredients Base- 1 spaghetti squash cooked (see notes on how to make)
- 6 large eggs
- olive oil for cooking
- dill fresh
- full fat canned coconut milk optional
- Frank's Hot sauce or other hot sauce/sriracha
- black sesame seeds
- salt and pepper to tate
Rating: 4
You: Rate this recipe! Recipe Notes
How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 5Rating: 4
You: Rate this recipe! Recipe Notes
How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Ingredients Base- 1 spaghetti squash cooked (see notes on how to make)
- 6 large eggs
- olive oil for cooking
- dill fresh
- full fat canned coconut milk optional
- Frank's Hot sauce or other hot sauce/sriracha
- black sesame seeds
- salt and pepper to tate
- Lightly drizzle a cast iron with olive oil. Layer cooked spaghetti squash noodles in skillet. Hollow out six holes in the spaghetti squash for the eggs.
- Crack eggs into the holes in the squash and broil for 5-10 minutes until eggs reach desired consistency.
- Top skillet with fresh dill, hot sauce, sesame seeds, and coconut milk (optional), and salt and pepper to taste.
Whole30 Harvest Chicken Salad
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Whole30 harvest chicken salad with roasted rosemary sweet potatoes, avocado, nuts and berries, and homemade balsamic dressing. My favorite salad I eat on repeat! A healthy family dinner for paleo meal prep.
Print Recipe Whole30 Harvest Chicken Salad Whole30 harvest chicken salad with roasted rosemary sweet potatoes, avocado, nuts and berries, and homemade balsamic dressing. My favorite salad I eat on repeat! A healthy family dinner for paleo meal prep. Ingredients Chicken- 4 chicken thighs boneless, skinless
- 1 tablespoon rosemary fresh, minced
- 1 tablespoon sage fresh, minced
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 large sweet potato
- 2-3 tablespoons olive oil
- 1 tablespoon arrowroot flour
- 1 tablespoon rosemary fresh, minced
- 1 teaspoon himalayan pink salt
- 1/2 teaspoon red pepper flakes
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons maple syrup or date sauce for whole30
- 1 teaspoon stone ground brown mustard
- 1/4 teaspoon himalayan pink salt
- 1/4 teaspoon red pepper flakes optional
- 4-6 cups spring mix baby greens
- 4-6 cups baby arugula
- 1 cup raspberries fresh
- 1 cup pomegranate seeds
- 1/2 cup walnuts raw or toasted
- 1/4 cup pumpkin seeds raw or toasted
- 1 avocado
Rating: 3.31
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 25 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 90
Rating: 3.31
You: Rate this recipe! Ingredients Chicken
- 4 chicken thighs boneless, skinless
- 1 tablespoon rosemary fresh, minced
- 1 tablespoon sage fresh, minced
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 large sweet potato
- 2-3 tablespoons olive oil
- 1 tablespoon arrowroot flour
- 1 tablespoon rosemary fresh, minced
- 1 teaspoon himalayan pink salt
- 1/2 teaspoon red pepper flakes
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons maple syrup or date sauce for whole30
- 1 teaspoon stone ground brown mustard
- 1/4 teaspoon himalayan pink salt
- 1/4 teaspoon red pepper flakes optional
- 4-6 cups spring mix baby greens
- 4-6 cups baby arugula
- 1 cup raspberries fresh
- 1 cup pomegranate seeds
- 1/2 cup walnuts raw or toasted
- 1/4 cup pumpkin seeds raw or toasted
- 1 avocado
- Heat a skillet over medium heat and drizzle with olive oil. Trim fat off chicken thighs and rinse, then place in a bowl with spices and olive oil and toss. Set chicken on skillet and cook until crispy and golden on each side (they will be done when there is not pink left when cut open; takes about 10-15 minutes, depending on the size of chicken thighs). Once cooked, allow to set, then slice into strips and set aside.
- Preheat oven to 425F and line a baking tray with parchment paper. Cut sweet potato into bite size cubes, toss with spices, olive oil, and arrowroot flour. Spread out on a baking tray lined with parchment paper and bake on 425F for about 30 minutes until golden. Once cooked, set aside for later.
- In a jar or blender add ingredients for dressing and shake or blend until smooth, then set aside for later.
- In a large bowl or serving plate, layer greens, chicken strips, sweet potatoes, the rest of the salad fixings, and top with dressing before serving.
Savory Whole30 Butternut Chicken Breakfast Bowl
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This savory whole30 breakfast bowl is made with butternut squash, chicken sausage, and sage cream sauce. Dairy free and paleo breakfast idea for busy families and individuals who are looking for a healthy breakfast packed with protein, nutrients, and flavor!
Print Recipe Savory Whole30 Butternut Chicken Breakfast Bowl This savory whole30 breakfast bowl is made with butternut squash, chicken sausage, and sage cream sauce. Dairy free and paleo breakfast idea for busy families and individuals who are looking for a healthy breakfast packed with protein, nutrients, and flavor! Ingredients Base- 1 large butternut squash cooked (see notes on how to make)
- 4 chicken sausage I used Aidells chicken sausage
- 1/2 yellow onion minced
- 1 tablespoon olive oil for sautéing
- 1 can full fat canned coconut milk chokah brand
- 1 tablespoon sage fresh, minced
- 1 tablespoon rosemary fresh, minced
- salt and pepper to taste
- red pepper flakes to taste
Rating: 3.83
You: Rate this recipe! Recipe Notes
How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).
Info Cook Time 10 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 40Rating: 3.83
You: Rate this recipe! Recipe Notes
How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).
Ingredients Base- 1 large butternut squash cooked (see notes on how to make)
- 4 chicken sausage I used Aidells chicken sausage
- 1/2 yellow onion minced
- 1 tablespoon olive oil for sautéing
- 1 can full fat canned coconut milk chokah brand
- 1 tablespoon sage fresh, minced
- 1 tablespoon rosemary fresh, minced
- salt and pepper to taste
- red pepper flakes to taste
- Prepare squash (see notes on how to make). Scrape the meat from the skin of the squash and set in a bowl.
- Slice chicken sausages into bite size rounds. In a fry pan cook sausage pieces in a drizzle of olive oil over medium heat until golden and crispy on the edges.
- In a sauce pan, saute minced onion with 1 tablespoon olive oil until golden and soft. Add rest of ingredients for sauce and heat until hot enough to serve.
- Add cooked sausages to squash and mix, then pour cream sauce over and serve.
2 Ingredient Paleo Ravioli Made With Sweet Potato
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2 Ingredient ravioli made with sweet potato! Filled with butternut kale sage filling and served with cream sauce. A delicious paleo family dinner the whole family will love! Paleo pasta recipe made with white sweet potato.
Print Recipe 2 Ingredient Paleo Ravioli Made With Sweet Potato 2 Ingredient ravioli made with sweet potato! Filled with butternut kale sage filling and served with cream sauce. A delicious paleo family dinner the whole family will love! Paleo pasta recipe made with white sweet potato. Ingredients Pasta- 2 cups white sweet potato cubed
- 1 cup cassava flour
- 1/2 teaspoon sea salt optional
- 2 cups butternut squash cubes
- 1/2 white onion chopped
- 1 tablespoon sage fresh, chopped
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon oregano fresh, chopped
- 1 teaspoon sea salt flakes
- 1/2 teaspoon turmeric powder
- 2 tablespoons olive oil
- 2 cups tuscan kale chopped or torn into pieces
- 1 can full fat canned coconut milk I use Chokah brand
- 2 tablespoons sage fresh, chopped
- 2 tablespoons oregano fresh, chopped
- salt and pepper to taste
- 2 garlic cloves minced
- 1 tablespoon olive oil
Rating: 5
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 30 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Pasta
- 2 cups white sweet potato cubed
- 1 cup cassava flour
- 1/2 teaspoon sea salt optional
- 2 cups butternut squash cubes
- 1/2 white onion chopped
- 1 tablespoon sage fresh, chopped
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon oregano fresh, chopped
- 1 teaspoon sea salt flakes
- 1/2 teaspoon turmeric powder
- 2 tablespoons olive oil
- 2 cups tuscan kale chopped or torn into pieces
- 1 can full fat canned coconut milk I use Chokah brand
- 2 tablespoons sage fresh, chopped
- 2 tablespoons oregano fresh, chopped
- salt and pepper to taste
- 2 garlic cloves minced
- 1 tablespoon olive oil
- In a saucepan, steam sweet potato cubes until soft, then drain, and transfer to food processor or bowl (a food processor is recommended). Puree sweet potato in food processor then add other ingredients for pasta and combine. You might have to add more flour until the dough is not sticky (it depends on the size of your sweet potato).
- Divide dough into four equal parts. On a floured surface, roll out each divided dough until it's about 1/8" thick or the thickness of ravioli pasta. Cut each sheet of pasta dough into 2" squares.
- For the filling, saute ingredients for stuffing until butternut is golden and soft, but not mushy. Transfer to a food processor and pulse until ingredients are blended.
- Scoop about 1 tablespoon filling onto half the ravioli squares. Cover with the leftover squares or "lids". Pinch around the corners to seal edges- you may have to dab the perimeter of the ravioli with a bit of water to create a seal.
- Bring a large pot of water to a simmer/low boil and gently transfer ravioli to water and cook for about 1-2 minutes until they rise to the top of the water, then rotate and cook for another minute. Remove with slotted strainer.
- Once all the ravioli have been boiled, transfer to a baking tray lined with parchment paper and drizzle lightly with olive oil. Bake on 350F for about 20 minutes until golden on the edges.
- In a saucepan, saute garlic cloves for sauce in olive oil until golden, then add rest of ingredients, simmer, and continuously stir until thick and warmed (be sure to use same brand full fat canned coconut milk for same results!). Add ravioli and serve with salt and pepper to taste.
Egg Sage Sausage Stuffed Acorn Squash
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Whole30 breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Soft scrambled eggs, crispy sausage, sage, and onions all stuffed in a roasted acorn squash makes for easy paleo breakfast meal prep.
Print Recipe Egg Sage Sausage Stuffed Acorn Squash Whole30 breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Soft scrambled eggs, crispy sausage, sage, and onions, all stuffed in a roasted acorn squash- makes for easy paleo breakfast meal prep. Ingredients- 2 acorn winter squash
- 8 large eggs scrambled
- 4 sausage I use: Teton Grass Fed Beef Sausage
- 1/2 white onion chopped
- 1/4 cup sage fresh
- 2-4 cups arugula
- salt and pepper to taste
- avocado oil for cooking
Rating: 5
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients
- 2 acorn winter squash
- 8 large eggs scrambled
- 4 sausage I use: Teton Grass Fed Beef Sausage
- 1/2 white onion chopped
- 1/4 cup sage fresh
- 2-4 cups arugula
- salt and pepper to taste
- avocado oil for cooking
- Preheat oven to 400F. Line a baking tray with parchment paper.
- Cut squash in half lengthwise, drizzle squash halves lightly with avocado oil, lay face down on baking tray, and bake on 400F for about 30 minutes until soft.
- While squash is baking, heat a skillet over medium heat on the stove. Dice onion and sage, then saute with about 1 tablespoon avocado oil. Stir on occasion until onions are golden, then remove and set aside.
- Cut sausages into bite size rounds and cook in the skillet with a bit of oil until golden and crisp on each side, then remove and set aside.
- Beat eggs together, then cook scrambled.
- Assemble by layering in a handful of arugula into each squash half, then sautéed onions and sage, sausage pieces, and eggs. Top with salt and pepper to taste and serve.
Paleo Grilled Chicken Caesar Cobb Salad
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Fresh and easy Caesar Cobb salad. Made with grilled chicken, avocado, bacon, all the toppings, and creamy Caesar dressing! A fast whole30 and paleo family dinner recipe for meal prep.
Print Recipe Paleo Grilled Chicken Caesar Cobb Salad Fresh and easy Caesar Cobb salad. Made with grilled chicken, avocado, bacon, all the toppings, and creamy Caesar dressing! A fast whole30 and paleo family dinner recipe for meal prep. Ingredients Chicken- 4 chicken thighs
- 1 tablespoon fresh oregano
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
- 4 large garlic cloves
- salt and pepper to taste
- 1/4 cup paleo mayonnaise
- 1/4 cup full fat canned coconut milk the solid part
- 2-4 tablespoons lemon juice to taste
- 1-2 large garlic cloves
- 1 tablespoon capers
- 1 tablespoon fresh oregano
- 1 teaspoon sea salt to taste
- 1 head romaine lettuce chopped
- 4 cups spinach
- 4 boiled eggs see notes on how to make
- 1/2 large avocado sliced
- 1/2 large cucumber sliced
- 1 cup cherry tomtatos sliced in half
- 1/4 cup olives any kind
- 1/4 cup cooked bacon chopped
- 4-8 quarters marinated artichoke hearts
Rating: 3.7
You: Rate this recipe! Recipe Notes
How to make soft boiled eggs: bring a saucepan with water to a boil. Add eggs and cook for 7 minutes (9-10 minutes for hard boiled), then transfer to an ice bath and cool before peeling.
Info Cook Time 20 minutes Prep Time 30 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 80Rating: 3.7
You: Rate this recipe! Recipe Notes
How to make soft boiled eggs: bring a saucepan with water to a boil. Add eggs and cook for 7 minutes (9-10 minutes for hard boiled), then transfer to an ice bath and cool before peeling.
Ingredients Chicken- 4 chicken thighs
- 1 tablespoon fresh oregano
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
- 4 large garlic cloves
- salt and pepper to taste
- 1/4 cup paleo mayonnaise
- 1/4 cup full fat canned coconut milk the solid part
- 2-4 tablespoons lemon juice to taste
- 1-2 large garlic cloves
- 1 tablespoon capers
- 1 tablespoon fresh oregano
- 1 teaspoon sea salt to taste
- 1 head romaine lettuce chopped
- 4 cups spinach
- 4 boiled eggs see notes on how to make
- 1/2 large avocado sliced
- 1/2 large cucumber sliced
- 1 cup cherry tomtatos sliced in half
- 1/4 cup olives any kind
- 1/4 cup cooked bacon chopped
- 4-8 quarters marinated artichoke hearts
- Rub chicken thighs with seasonings and olive oil. Grill over medium heat on a cast iron grill pan lightly greased with olive oil. Grill about 10 minutes on each side until cooked (there should be no pink in the chicken when you cut it in the middle). Then set aside and let it rest before cutting into strips.
- Blend ingredients for dressing in a food processor or blender until smooth.
- Prepare vegetables and toppings, then layer everything into a large bowl, toss with dressing, and serve!
2 Ingredient Cauliflower Paleo Gnocchi
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Homemade two ingredient cauliflower gnocchi. Easy, healthy, and delicious! An easy whole30 and paleo dinner that makes for easy meal prep.
Print Recipe 2 Ingredient Cauliflower Paleo Gnocchi Homemade two ingredient cauliflower gnocchi. Easy, healthy, and delicious! An easy whole30 and paleo dinner that makes for easy meal prep. Ingredients Gnocchi- 4 cups cauliflower minced
- 3/4 cup cassava flour
- 1/2 teaspoon sea salt optional
- 1 can full fat canned coconut milk
- 4 cups spinach
- 2 large garlic cloves
- 2 tablespoons tapioca flour
- salt and pepper to taste
Rating: 3.58
You: Rate this recipe! Info Cook Time 40 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 108
Rating: 3.58
You: Rate this recipe! Ingredients Gnocchi
- 4 cups cauliflower minced
- 3/4 cup cassava flour
- 1/2 teaspoon sea salt optional
- 1 can full fat canned coconut milk
- 4 cups spinach
- 2 large garlic cloves
- 2 tablespoons tapioca flour
- salt and pepper to taste
- Heat oven to 425F.
- Steam cauliflower for about five minutes until soft. Ring water out of cauliflower by putting it in a dish towel and squeezing the excess water out. The remaining cauliflower should measure out to about 1 1/2 cups.
- In a food processor blend ingredients for gnocchi until smooth (you may have to add more or less cassava flour to get the dough to be kneadable).
- Separate dough into four equal parts and roll out into 3/4" diameter tubes on a surface dusted lightly with cassava flour. Cut the tubes of dough into 1" pieces.
- Bring a large pot of water to a boil and drop gnocchi in. Once they have risen to the surface, remove, and drizzle lightly with olive oil.
- Place gnocchi on a baking tray lined with parchment paper and lightly drizzled with olive oil. Bake on 425F for 20 minutes, then turn gnocchi over and bake for another 20 minutes until golden.
- In a saucepan stir together ingredients for sauce (except spinach) and whisk continuously (or use a hand blender) until smooth and the sauce begins to thicken. If you overcook it, it will become too thick and gooey from the flour. Stir continuously to avoid clumping. Then remove from heat, add spinach, wilt it, then stir in gnocchi.
Whole30 Dinner Tacos With Mango Lime Salsa
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Crowd pleaser dinner: whole30 lettuce tacos with mango salsa! Swap the tortilla for a healthy crisp lettuce leaf and you have yourself a drool-worthy dinner, complete with mango avocado lime salsa. An easy paleo meal for family dinners, meal prep, or on-the-go!
Print Recipe Whole30 Dinner Tacos With Mango Lime Salsa Crowd pleaser dinner: whole30 lettuce tacos with mango salsa! Swap the tortilla for a healthy crisp lettuce leaf and you have yourself a drool-worthy dinner, complete with mango avocado lime salsa. An easy paleo meal for family dinners, meal prep, or on-the-go! Ingredients- 1 pound ground beef
- 2 tablespoons chili lime seasoning blend Trader Joe's brand or taco seasoning and lime zest to taste
- salt and pepper to taste
- 1 mango diced
- 1/2 avocado diced
- 1/2 red bell pepper diced
- 1/2 cup cilantro chopped
- 1/4 red onion diced
- 1/2 jalapeño pepper minced
- lime juice from 1 lime
- salt and pepper to taste
- 1 large avocado pitted
- 3/4 cup fresh pineapple chunks
- 1/4 cup cilantro
- lime juice from 1 lime
- salt and pepper to taste
- 1 head butter lettuce
- 1 cup purple cabbage shredded
- 1 cup baby heirloom tomatoes sliced in half
Rating: 3.55
You: Rate this recipe! Info Cook Time 8 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 31
Rating: 3.55
You: Rate this recipe! Ingredients
- 1 pound ground beef
- 2 tablespoons chili lime seasoning blend Trader Joe's brand or taco seasoning and lime zest to taste
- salt and pepper to taste
- 1 mango diced
- 1/2 avocado diced
- 1/2 red bell pepper diced
- 1/2 cup cilantro chopped
- 1/4 red onion diced
- 1/2 jalapeño pepper minced
- lime juice from 1 lime
- salt and pepper to taste
- 1 large avocado pitted
- 3/4 cup fresh pineapple chunks
- 1/4 cup cilantro
- lime juice from 1 lime
- salt and pepper to taste
- 1 head butter lettuce
- 1 cup purple cabbage shredded
- 1 cup baby heirloom tomatoes sliced in half
- Brown ground beef with seasonings in a cast iron skillet, stirring on occasion until fully cooked (about 8-10 minutes until no red left in the meat).
- Chop and combine ingredients for salsa in a bowl.
- Blend ingredients for sauce in a food processor or blender to desired consistency.
- Prepare tacos by layering ground beef, salsa, shredded cabbage, tomatoes, and sauce into a lettuce leaf. Optional: Serve with a drizzle of full fat canned coconut milk, more cilantro, and lime wedges.