It almost feels cliched that I’m now trying the keto route, but, well, it’s not really all that different from paleo plus dairy, which I did well (and felt great) on a few years back. Now that I’ve put on a good 30 pounds in the last few years and I’m tired of being tired all the time, it’s time to try something new/old/different, mainly some new low-carb recipes plus intermittent fasting. We’ve had some wins and fails with the latest new recipes (as usual), and this was a pretty good win, though I made regular taco meat for the 13-year-old to be on the safe side.
lb grass-fed lean ground beef or turkey
1 tbsp olive oil
1 egg 1
4 cloves garlic, minced
1/2 tbsp chili powder (optional)
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 tbsp salsa
2-4 oz. cheddar cheese, shredded
1 avocado, sliced
2 tbsp sour cream
Preheat oven to 400°F. Beat egg with spices and olive oil and add ground meat, mixing until thoroughly combined. Line baking tray with parchment paper and spread the meat in thin flat circles (4-6 inches in diameter). Bake for 10 minutes.
Remove meat from oven and top with salsa and cheese. Bake for another 10-15 minutes or until the cheese has melted to preference. Remove from the oven and serve with avocado and sour cream.