Tag Archives: mango salsa

Simply Delicious Beef Tacos

20 Jul

IMG_1946Me gusta tacos! This meal is perfect for health conscious awesome people like yourself who want to quickly put a meal on the table. This entire meal took less than 30 minutes (45 if you make a more difficult side dish) to make, so don’t let the ingredient list fool you, it’s mostly just dried spices. And, if you have a set of extra hands, it will take you even less time.

 

Ingredients:

1.5 lbs grass-fed ground beef

4 tsp chili powder

1/2 tsp sea salt

1 tsp dried thyme

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp paprika

20 turns cracked black pepper (or 1/4 tsp)

1 tsp cilantro, chopped (or to taste)

2 scallions, chopped

8 chives, chopped

Juice of 1 lime

1/4 cup water

1 container butter leaf lettuce (organic, triple-washed)

Garnish: avocado, salsa, black olives, mango salsa, guacamole, etc.

 

Directions:

1. Brown the meat in a skillet and drain the fat. Add all of the spices, cilantro, scallions, chives, lime and water to the skillet and simmer for 10 minutes, stirring occasionally.

2. While the beef is browning, throw together your side. I made a salad of chopped zucchini that I let sweat and patted dry (learn how here), chopped red bell pepper, avocado and Whole Foods mango salsa (for a homemade recipe, try this). Rinse and pat dry the butter leaf lettuce so it is ready to go.

3. Layer the ends of two butter lettuce leaves and fill with the taco meat and any garnishments you like.

4. Enjoy with friends, family or in solitary peace on your porch.

 

Serves 6

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Cilantro Lime Scallops with Mango Salsa

9 Sep

So, I originally created this recipe for a guy I was interested in. Of course I had a “trial run” with my friend, Lynn, to make sure it was as delicious as it sounded in my head. The recipe was a success! (The guy? Not the right one.)

IMG_1524

Ingredients:

Scallops:

1 lb sea scallops

1 lime, juiced

2 Tbsp cilantro, chopped

1 tsp crushed dried red chile flakes

1 Tbsp extra virgin olive oil

salt and pepper to taste

Mango Salsa:

1 mango, diced

1/2 red onion, diced

1/2 red bell pepper, diced

2 Tbsp cilantro, chopped

1 lime, juiced

pinch of cayenne pepper (more if you like it spicy)

salt to taste

Salad:

4 cups romaine lettuce, spinach or arugula

2 avocados, chopped

8 slices of nitrate free turkey bacon

1 bunch asparagus, steamed and cut into 2 in. lengths

6 carrots, chopped

1/8 cup macadamia nuts, crushed

Directions:

1. Chop asparagus into 2-inch pieces, steam for 3-5 minutes, blanch with cold water, pat dry and set aside for salad.

2. Place scallops in sauté pan with olive oil, lime juice, red chili flakes, cilantro, salt and pepper. Let sit for 10 minutes. Cook over medium low heat for 5 minutes each side or until scallops are opaque.

3. While scallops are sitting and marinading, bake bacon for 20 minutes at 350°. Drain grease or pat dry with a towel. Chop and set aside.

4. To make salsa, combine all salsa ingredients in a dish and mix well.

5. Combine all salad ingredients together and top with scallops and salsa.

Serves 4-5

Recipe courtesy of Stephanie Bell

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