Taco Salad! (Grain, Gluten, Egg & Cow Dairy Free)

So obviously from all of my recent recipe posts we've been trying out some new meals in the Clark household!  Here is one more for you, that I just kind of threw together (hence the random measurements and horrible instructions) that everyone REALLY loved.  The recipe below is doubled so that there is leftovers, we do this with almost all of our meals to make the next days lunch easier on me.  :)  I took a picture (below) of how much was leftover so you can see how much food it actually makes.  I'd say it will feed a family of 4 for 2 meals. 

MADDY'S TACO SALAD

• 4-5 cups Romaine Lettuce (chopped)
• 1 cup Shredded Cabbage 
• 2-3 Tomatoes
• 2lbs of grass fed ground beef
• Kidney Beans (amount is up to you we used 1 large can)
• Pinto Beans (amount is up to you we used 1 can)
• White Onion (chopped)
• Cilantro (chopped)
• Green Bell Pepper (chopped)
• 2 1/2 Tspns of Cumin Powder
• 2 Tspns of Garlic Powder
• Sea Salt (your preference)
• 2 Tblspns of Organic Tomato Paste
• 1 Tblspn Ex Virgin Olive Oil 
• 1 lime
• Goat Cheese
• Plain Goat Yogurt (drizzle)
• Dressing (drizzle - we use Organicville but it does contain a small amount soybean oil)

MEAT MIXTURE

Cook ground beef in a large skillet drain once it is fully cooked and brown, return to medium heat and add olive oil, chopped onion, cilantro, bell pepper, sea salt, lime juice, cumin, and garlic powder.  Let simmer for 10 minutes then add all beans and tomato paste, mix well and simmer for 15 more minutes.

SALAD MIXTURE

Mix romaine lettuce, cabbage and chopped tomatoes in a large bowl.

PLATE & SERVE

Put lettuce mixture on plate
Top with meat mixture
Sprinkle with shredded goat cheese (we like goat cheddar or goat gouda from Trader Joe's or Whole Foods)
Drizzle with your favorite dressing and plain goat yogurt in place of sour cream

More Recipes!

So my photos aren't the best but I think you get the picture.  :) This was last nights dinner, Meatballs (a recipe I made up on the fly) and this mornings leftover WAFFLES (yes you heard me right) which I froze from the weekend and served with homemade applesauce.  Enjoy! 

MADISON'S GLUTEN, GRAIN & EGG FREE MEATBALLS
Makes about 12 meatballs

• 1 lb of ground turkey meat or ground beef
• 3/4 cup of Almond flour 
• 1/4 x cup of chopped onion
• 1/2 cup of any chopped veggie (optional - we like spinach)
• 1 Teaspoon of sea salt (or as much as you like)
• 1 Teaspoon of organic garlic powder or 3 cloves minced fresh garlic
• Extra Virgin Olive Oil to sautee

Stir Almond Flour, Onion, Garlic, Sea Salt, Chopped Veggies in a medium bowl until mixed well.  Grab a small handful of turkey meat for your first meatball, press it flat on a flat surface and place a spoonful of your mix on top of your meatball and blend it with your hands, once the mix is blended well roll into a ball, if not coated with enough almond flour roll it in your mix.  Repeat until your turkey meat is gone.  Sautee meatballs in olive oil in a frying pan on Medium heat for 20-25 minutes.  Break open the largest one to make sure it is cooked through.  Serve with Marinara or anything your family likes!  We like Trader Joe's Marinara for dipping!
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SIMPLE GLUTEN & GRAIN FREE WAFFLES!
Recipe adapted from http://thegoodeatah.blogspot.com/2010/02/coconut-flour-waffles.html

• 4 tablespoons melted butter (we used goat butter but if you can do grassfed cow butter Kerrigold is good)
• 6 eggs
• 1/3 cup agave nectar
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1/3 cup coconut flour 
• 3 pinches of Stevia Powder
• 1 Tablespoon of Vanilla
• 1 Teaspoon of Cinnamon

 In a blender, mix the butter and eggs until combined thoroughly. Then add the agave, sea salt, baking powder, Stevia, vanilla and cinnamon and mix to combine. Lastly, add the coconut flour and mix until completely combined without any lumps. Let the batter sit for at least five minutes (it will thicken) before adding to your waffle maker.

This recipe makes 4-5, large round waffles.
**Our batter made 5 waffles, we only ate three so I took the other two waffles and broke them into four triangles each (8 pcs) and froze them.  Throw them in the toaster for a quick breakfast and serve with your favorite fruit, we like homemade applesauce.
**These waffles are not that crispy but are crispier when toasted after freezing


MADISON'S HOMEMADE APPLESAUCE
Makes 1 Serving

• 1 Medium apple (any type - sliced)
• 1/2 Lemon (juiced)
• 1 pinch of Stevia (optional)
• 1/2 Tspn of Cinamon

Blend all ingredients in a food processor until desired texture is reached sprinkle with cinamon and serve! :)

Goodbye Binges and Un-Boring Breakfast Recipes!

Madison and I are getting super strict tomorrow.  We are fighting some serious candida in our household so we will be ditching most fruit (torture) and even some veggies for the next week or two to help speed the healing process.  I'm hoping that finally following the food plan myself I'll lose some weight and feel better.  No more late night:  Mommy's exhausted, guilt-ridden, kids are in bed so they won't know cupcake binges!  I'll keep you posted on our progress. 

On another note, breakfast is getting super boring around our house lately, its typically eggs and turkey bacon or sausage. ZZZZZzzzzzzz

And although I will be taking a shot at a new almond flour flatbread recipe tomorrow until those results are in I shall post some non-boring, easy breakfast recipes that we will be adding to our rotation this week.  Oh and did I mention they are of course Gluten, Cow Dairy, GMO Grain, Soy FREE?  Yep, that's how we roll  =)

Apple Walnut Yogurt Parfait

  

• 1 apple (chopped)
• Handful of walnuts (or any nut you like)**Nuts can contain mold, try to choose whole nuts instead of sliced or chopped and chop them yourself and eat them right away.  You can also soak nuts for easier digestion. More on soaking here
• 1 cup plain yogurt  (we use goat yogurt)
• Cinnamon
  
  

Chop up the apples and nuts. Layer them with the yogurt as seen on picture, then top with cinnamon. Recipe from http://www.thecandidadiet.com/

You can also add an almond flour crust of almond flour, grapeseed oil and cinnamon pressed into a small dish and frozen overnight.  Recipe from livingwithouttype1.blogspot.com
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Coconut Amaranth (The non-oatmeal oatmeal)

• 6 tbsps Coconut Milk or Almond Milk
• 1/2 cup amaranth (can sub for quinoa flakes if you prefer)
• 1 apple  (pear is good too!)
• Cinnamon
• Stevia 
• 1 Cup water

Mix the water and amaranth in a saucepan, then heat to boiling. Turn heat to low, and allow to simmer for 20-25 min or until most of the water is be absorbed.

Mix in a little Stevia with the amaranth, together with some sliced apple (you can puree it too if you like it better that way). Pour the coconut or almond milk on top, then sprinkle with cinnamon. Recipe from: http://www.thecandidadiet.com/
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Vegetable Omelet or Breakfast Cupcakes

• 2-3 organic eggs (serves 1 person)
• 2 tbsp olive oil
• 2 tbsp chopped onion
• 2 tbsp chopped green pepper
• Handful of fresh spinach
• Small handful of shredded goat cheese (optional)

Heat a skillet with olive oil, add onions and greens pepper, add spinach a few minutes later, stir fry until veggies are tender. Stir in the slightly beaten eggs until eggs are done. Serve immediately with sea salt.

To make breakfast cupcakes beat eggs and mix in all vegetable ingredients and cheese if desired, pour mixture into a muffin pan (lightly oiled with EV Olive Oil) and bake for 10-15 at 325 degrees (temp/time varies depending on your oven)