Unprocessed Living

A Healthy Living Recipe Box

Beef Tacos May 30, 2017

Filed under: Beef,Gluten Free,Main dish,Paleo,Recipe — Crista @ 7:17 pm

The diet continues and the baby girl (not such a baby anymore) requested Taco Tuesday, so I got a little creative and…success! (She and the man ate theirs in actual taco shells with lettuce and cheese, but I really had no complaints with my cabbage leaf.)

Ingredients:
1 lb grass-fed lean ground beef
1 small onion, finely chopped
4 cloves garlic, minced
1 tbsp chili powder
2 tsp paprika
1 tsp cumin
1 tsp oregano
Fresh chopped cilantro, to taste (optional)
Cayenne pepper, to taste (optional)
Salt and black pepper, to taste
3-4 large lettuce or cabbage leaves

Lightly cook onion without letting the pan get too hot; add ground beef. Once beef is browned, add garlic and spices (plus a little water if needed), and simmer gently for 5-10 minutes. Serve taco style in butter lettuce, romaine leaf, or cabbage leaf mock “taco shells.” Pair with a side of roasted brussels sprouts or sliced avocado. (Serves 3-4.)

 

Mild Salsa May 29, 2017

Filed under: Appetizer,Gluten Free,Miscellany,My Favorites,Paleo,Recipe,Snack — Crista @ 9:25 pm

After nearly 18 months since severe back pain (from a herniated disk and two slipped disks) caused me to stop CrossFitting and running, and other life circumstances getting in the way of regular exercise and healthy eating in general ever since, I’ve gained a solid 30 lbs and I’ve had a number of false starts when it comes to eating right and losing weight. I’m off to another start now, hoping to kick-start my inner healthy again, and I made this salsa tonight as part of the new plan. Thankfully, it’s delicious!

Ingredients:
1 handful fresh cilantro, diced
1/2 sweet onion, finely chopped
4 cloves fresh garlic, minced
½-in slice of fresh jalepeno, finely chopped (optional)
30-oz can of diced tomatoes (fire roasted if desired)
1/8 tsp cumin
1/8 tsp chili powder
2 tsp salt
1 tsp freshly ground pepper
1 lemon (juice and zest)

Mix all of the above ingredients except the lemon in large bowl. Grate lemon zest into mixture; cut and juice lemon; add lemon juice and mix well. Refrigerate 1-2 hours before serving.

 

Skinny Zucchini Rollatini May 24, 2017

Tried this on a whim a few weeks back and it was a little tricky to roll since I sliced the zucchini by hand, but delicious nonetheless! Will try slicing more thinly with the spiralizer next time.

Ingredients:
2 cups cottage cheese, small curd or whipped
2 large eggs
1/2 cup freshly grated Parmesan, divided
1 tsp. garlic powder
Sea salt
Freshly ground black pepper
1 cup marinara sauce
2-3 zucchini, sliced 1/8″ thick
1 cup grated mozzarella

Preheat oven to 400°. Gently beat cottage cheese and eggs to mix; with 1/4 cup Parmesan and garlic powder. Season to taste with salt and pepper. Spread a thin layer of tomato sauce onto the bottom of a 9″-x-13” baking dish. Separately (e.g., on cutting board or plate), lay out the zucchini slices and spoon a thin layer of sauce on each, then top with a thicker layer of cheese mixture and sprinkle with mozzarella. Roll up and place in baking dish, securing with a toothpick if needed. Sprinkle with remaining 1/4 cup Parmesan and bake until zucchini is tender and cheese is melted, about 30 minutes.

 

 
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