Tostone Taco Bites (AIP, Paleo, High-Fiber)

Tostone Taco Bites (AIP, Paleo, High-Fiber)

It’ll be love at first bite with this Tostone Taco Bites recipe! This dish is packed with all the good stuff including healthy fats from grass-fed beef and avocado, PLUS loads of fiber thanks to plantains and avocado, once again. So whether it’s Taco Tuesday or just a regular night, you’ve got to try this paleo & AIP friendly dish!

You know that feeling when you try a recipe for the very first time and after just one bite you can’t wait to make it again and again?!

Well, that’s the feeling you’ll get when you try this dish!

These bite-sized tostone tacos are to die for and super fun to eat. I replaced the traditional taco shell with tostones since they are grain free, gut friendly and so delicious! 

Just in case you’re wondering what tostones are, they’re slices of unripe plantains that are fried, flattened, then fried again (in heat stable oil, of course!). Learn more about plantains and tostones here.

You can find plantains at most grocery stores. They look like big green bananas and tend to be located next to regular bananas. I’ve been able to find them at stores like Walmart, Fortinos & Longos.

How to assemble Tostone Taco Bites:

  1. Spread guacamole on tostone.
  2. Add beef on top of guacamole.
  3. Grab with your fingers (or use a fork) and bite into your delicious creation!

This meal is packed with all the good stuff including healthy fats from grass-fed beef and avocado PLUS loads of fiber thanks to plantains and avocados, once again. I highly recommend adding this recipe to your list of “must try”, it’ll be love at first bite!

Tostone Taco Bites AIP Paleo

What you need for Tostone Taco Bites:

  • Ground beef⁠
  • Onion
  • Garlic
  • Zucchini
  • Mushrooms
  • Plantains
  • Avocado
  • Lime
  • Avocado oil
  • Sea salt & black pepper
  • Spices: Oregano, garlic, onion, cinnamon

Want more healthy dinner recipes? You’re going to love these …

Tostone Taco Bites AIP Paleo

Tostone Taco Bites

It'll be love at first bite with this Tostone Taco Bites recipe! This dish is packed with all the good stuff including healthy fats from grass-fed beef and avocado, PLUS loads of fiber thanks to plantains and avocado, once again. So whether it's Taco Tuesday or just a regular night, you've got to try this paleo & AIP friendly dish!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Course: Dinner, Main Course
Cuisine: AIP, Paleo
Servings: 3

Ingredients
 

  • 1 lb ground beef⁠, grass-fed
  • 1 small yellow onion, chopped⁠
  • 2 cloves garlic, ⁠sliced
  • 1 zucchini, chopped⁠ (optional)
  • 1 pack mushrooms, sliced
  • 2 large green plantains, peeled and cut into 1 inch slices
  • 1-2 avocados
  • ½ lime, juice only
  • Avocado oil
  • Sea salt & black pepper, to taste

TACO SEASONING:

  • 2 tsp dried oregano⁠
  • 1 tsp garlic powder⁠
  • 1 tsp onion powder⁠
  • ½ tsp ground cinnamon⁠
  • ½ tsp sea salt⁠

Instructions
 

  • Sauté onion and garlic in 1 tbsp avocado oil until fragrant, then add in zucchini and mushrooms. Cook for 5 minutes.
  • Add ground beef and taco seasoning. Break a part meat and cook until liquid evaporates and meat is browned.⁠
  • While beef is cooking, use another large pan to cook the plantains. Cover bottom of pan in avocado oil, heat oil then add plantain slices and fry on both sides until golden (roughly 2-minutes per side).⁠ Season with salt.
  • Remove plantains from pan and gently smash until flattened (I smash my plantains between two pieces of parchment paper with a mug or can).⁠
  • Add smashed plantains back to the pan and fry again on both sides until golden brown.⁠ Now you have tostones!
  • Mash avocado in a bowl, add lime juice, sea salt, black pepper and a pinch of garlic powder.
  • Place everything onto a dish, as shown in photo, and assemble your tostone tacos as you eat them!
Keyword autoimmune protocol, dairy free, gluten free, grain free, grass fed beef, healthy dinner, paleo diet, plantains, quick meals, tacos

 

Picadillo with Tostones (Gluten & Grain Free, Paleo)

Picadillo with Tostones (Gluten & Grain Free, Paleo)

Picadillo (pee-cah-DEE-yo) is an Latin American dish that combines ground or finely chopped beef, vegetables, olives and dried fruit.

Depending on the region and personal customs, picadillo serves as a main dish, often accompanied by rice and beans, or as a filling for empanadas, chiles rellenos, tamales, tacos, stuffed potatoes and more.

Since tostones have been a hot menu item for me lately, I decided to pair this picadillo dish with these delicious golden bites on the side. Tostones not only make this dish hearty, but they also do a great job of soaking up the sauce! A great complement to this dish, if I do say so myself 🙂

Here are a few other healthy ways you can enjoy picadillo:

  • Serve picadillo as a main dish with cauliflower “rice” or vegetable mash.
  • Fold a couple spoonfuls of picadillo into a gluten & grain free coconut wrap or tortilla.
  • Stuff bell peppers or baked sweet potatoes with picadillo.
  • Serve picadillo over spaghetti squash.
  • Use picadillo leftovers to make scrambled eggs.
Picadillo with Tostones

INGREDIENTS: (serves 2)
1 lb ground beef
1/2 large yellow onion, julienned
1/2 red bell pepper, diced
2-3 cloves garlic, finely chopped
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp dried oregano
1 tsp chili powder
1/2 tsp sea salt
1/2 tsp black pepper
3/4 cup sliced and pitted green olives
1 bay leaf
1/2 tbsp avocado oil
3/4 cup organic chicken stock
1/8 cup dates, sliced

Get the recipe for Tostones, HERE.

INSTRUCTIONS:

1. In a pot, heat avocado oil over medium-high then brown meat. Set meat aside in a bowl.

2. Reduce heat to medium and add onions and peppers. Sauté until onions are slightly caramelized. Add garlic and cook for a minute.

3. Add paprika, cumin, oregano, chili powder, salt and black pepper–stir for a minute until spices become fragrant. Add chicken stock and stir, scrapping off brown-bits at the bottom of the pot. Add in the browned beef, bay leaf, olives and dates. Mix to combine ingredients.

4. Bring to a simmer. Reduce heat to low, cover with a lid and cook for 1-hour. Stir occasionally to prevent burning.

5. When the picadillo is 20-minutes from being ready, prepare the tostones (get the recipe, HERE).

6. Serve picadillo in a shallow bowl and place tostones around.

img_20200212_1834142-2

Sloppy Joes with Sweet Potato “Buns” (Gluten Free, Paleo)

Sloppy Joes with Sweet Potato “Buns” (Gluten Free, Paleo)

Sloppy Joes with Sweet Potato “Buns” is made with whole & simple ingredients and free of added sugars. It’s a healthy gluten & grain free + paleo friendly dish. This comfort food classic will definitely be a hit with the whole family!

Are you looking for a gluten free and gut friendly replacement for buns or bread?

Sweet potato “buns” to the rescue!

Not only are sweet potato “buns” tasty, but this whole food is packed with nutrients that you won’t get from plain old bread.

There are so many classic dishes and sandwiches that you can easily transform into a healthy and gut-friendly alternative with a little help from these “buns”.

Try sweet potato “buns” with:

  • Sloppy Joes (see recipe below)
  • Burgers and sliders
  • Bacon, egg, lettuce & tomato sandwich (BELT)
  • Tuna sandwich
  • Pulled pork sandwich

Cut sweet potato into rounds (like I did for this recipe) OR lengthwise for larger “buns” and cook using the instructions below. Fill your sweet potato “buns” with yummy ingredients and grab it with your hands or dig in with a fork and knife – whatever your heart desires.

Healthy sides to pair with Sloppy Joes …

What you need for Sloppy Joes:

  • Ground beef
  • Onion
  • Pepper
  • Garlic
  • Tomato paste
  • Yellow mustard
  • Coconut aminos
  • Balsamic vinegar
  • Smoked paprika
  • Sweet potatoes
  • Avocado oil
  • Sea salt & black pepper

Want more wholesome dinner recipes? You’re going to love these …

Sloppy Joes with Sweet Potato Buns

Sloppy Joes with Sweet Potato "Buns"

Sloppy Joes with Sweet Potato "Buns" is made with whole & simple ingredients and free of added sugars. It's a healthy gluten & grain free + paleo friendly dish. This comfort food classic will definitely be a hit with the whole family. 
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Dinner, Main Course
Cuisine: Gluten Free, Grain Free, Paleo
Servings: 3

Ingredients
 

  • 1 lb ground beef, grass-fed
  • 1 tsp avocado oil
  • 1 small onion, diced
  • 1/2 yellow/red/orange pepper, diced
  • 2 cloves garlic, minced

Sauce

  • 1/3 cup water
  • 3 oz tomato paste
  • 1 tbsp yellow mustard
  • 1/2 tsp coconut aminos
  • 1 tsp balsamic vinegar
  • 1/4 tsp smoked paprika
  • Sea salt and black pepper , to taste

Sweet Potato "Buns"

  • 2 large sweet potatoes
  • 1 tbsp avocado oil
  • Sea salt , to taste

Instructions
 

  • Heat avocado oil in pan then add onion and pepper. Cook over medium heat for 5-minutes or until onions become soft.
  • Add garlic and beef. Break a part beef and cook until beef is no longer pink.
  • In a separate bowl mix sauce ingredients together then add mixture to pan with beef. Add sea salt and black pepper to taste.
  • Let cook over medium heat for 15-20 minutes. Stir occasionally. You can also lower the temperature and let cook for longer to get more flavour out of this dish.
  • Serve in-between sweet potato buns.

Sweet potato "buns"

  • Preheat oven to 350F and line baking sheet with parchment paper.
  • Cut sweet potatoes into 1/4 inch rounds with the peel intact.
  • Place sweet potato rounds in a single layer on baking sheet, brush both sides with oil and sprinkle with sea salt.
  • Bake for 25-30 minutes or until tender and lightly browned. Flip halfway through baking time.
Keyword coconut aminos, grass-fed, ground beef, healthy dinner, healthy meals, sweet potato

Sloppy Joes with Sweet Potato "Buns" (Paleo, Gluten Free)

Pumpkin Chili (Low-Carb, Paleo)

Pumpkin Chili (Low-Carb, Paleo)

Pumpkin Chili is a hearty, paleo friendly and low-carb chili with a unique combination of pumpkin, zucchini, warming spices and cocoa. Your palate will be pleasantly surprised at how well these flavours come together.

You have the option of using either beef or turkey in this recipe–both work really well. Also, feel free to swap out canned pumpkin for roasted pumpkin OR if you don’t have any pumpkin on hand, you can use butternut squash, acorn squash or another similar squash.

So, if you’re a fan of chili and looking for a new recipe to test out on a cold fall or winter day, I highly recommend giving this non-traditional chili a try!

Would love to hear your thoughts on this recipe if you test it out. Just leave a comment below 🙂

If you’re looking for a more traditional chili recipe, check out my Beef & Black Bean Chili.

What you need for pumpkin chili …

Grass-fed ground beef or pastured turkey
Avocado oil
Yellow onion
Garlic
Zucchini
Canned tomatoes
Chili powder
Cocoa powder
Nutmeg
Smoked paprika
Cinnamon
Cumin
Canned pumpkin

Pumpkin Chili

Want more wholesome pumpkin recipes? You’re going to love these:

Pumpkin Chili

Pumpkin Chili 

Pumpkin Chili is a hearty, paleo friendly and low-carb chili with a unique combination of pumpkin, zucchini, warming spices and cocoa. Your palate will be pleasantly surprised at how well these flavours come together. You have the option of using either beef or turkey in this recipe--both work really well.
Prep Time: 10 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 30 mins
Course: Dinner
Cuisine: Low-Carb, Paleo
Servings: 3

Equipment

  • Large pot

Ingredients
 

  • 1 lb grass-fed ground beef or pastured turkey
  • 1 tbsp avocado oil
  • 1 small yellow onion, diced
  • 4 garlic cloves, minced
  • 1 large zucchini, diced
  • 398 ml canned diced tomatoes
  • 1 tbsp chili powder
  • 1 tbsp cocoa powder
  • 1/4 tsp nutmeg
  • 1/2 tsp smoked paprika
  • 3/4 tsp cinnamon
  • 3/4 tsp cumin
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 12 oz water
  • 398 ml canned pumpkin

Instructions
 

  • In a large pot, cook ground meat over medium heat. Set aside.
  • Add avocado oil to pot and sauté garlic and onion until fragrant. Add zucchini and cook for 5 minutes.
  • Stir in tomatoes, cocoa powder, all spices, salt and pepper. Add water.
  • Add cooked meat back to pot along with pumpkin. Stir ingredients.
  • Bring ingredients to a boil then reduce heat, cover pot and simmer for 1 hour.
Keyword chili, cocoa, dairy free, fall, gluten free, pumpkin, winter
Beef Taco Zucchini Noodles (Low-Carb, Keto, Paleo)

Beef Taco Zucchini Noodles (Low-Carb, Keto, Paleo)

Are you trying to incorporate more low-carb meals into your diet to help you lose weight or maintain your weight?

OR maybe you just feel better after eating a meal that contains low-carb whole foods instead of high-carb processed grains?

There are so many great tasting dishes out there that tend to be on the high-carb side of the meal spectrum. BUT with a little bit of creativity in the kitchen you can achieve those same great flavours without all the carbs–or with whole food carbs that will serve your body better.

Check out this whole food and low-carb twist on a classic Mexican dish. You’ll never have to miss out on Taco Tuesday again!

WARNING! This dish is just as delicious on Monday, Wednesday, Thursday, Friday, Saturday and Sunday!

Beef Taco Zucchini Noodles

INGREDIENTS: (serves 2)
1 lb grass fed ground beef
2 large zucchini
1 pack mushrooms, sliced
1 medium red onion, thinly sliced
2 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1 tsp avocado oil
Sea salt & black pepper to taste

Toppings
1 avocado
1 lime
2 tbsp grass-fed sour cream, full fat (use coconut kefir for dairy free option)
4 tbsp salsa
Fresh chopped parsley or cilantro

INSTRUCTIONS:

1. Spiralize zucchini and set aside.

2. In one pan, sauté mushrooms and onion in oil until onions become soft then season with 1 tsp chili powder and sea salt (medium heat, roughly 10 min).

3. In another pan cook ground beef and season with 1 tsp chili powder, paprika, cumin, sea salt & black pepper (medium heat, roughly 10 min).

4. Add cooked beef to cooked vegetables and combine.

5. Toss zucchini noodles into empty beef pan and cook slightly, coating noodles with leftover bits from the beef chili (medium-low heat, 2 min)

6. Place cooked noodles onto a plate, add beef and veggies on top.

7. Top each dish with 2 tbsp. salsa, 1 tbsp. sour cream, 1/2 avocado, 1/2 lime and fresh parsley/cilantro.

8. Combine all these wonderful flavours and enjoy!

IMG_6516

Beef & Black Bean Chili (Paleo, Low-Carb)

Beef & Black Bean Chili (Paleo, Low-Carb)

Does the cold weather have you searching for recipes that you and your family can warm up to in the comfort of your home? Search no further than this Beef & Black Bean Chili! It’s easy to make and will leave your home smelling of soul warming comfort food.

Here’s what makes this chili recipe the best …

  • It uses black beans which may be easier to digest when compared to other beans traditionally used in chili.
  • It can easily be modified to be paleo, dairy free, keto and low-carb (see recipe below for modifications).
  • There’s a variety of healthy and unique toppings that you can try.
  • It uses fire roasted tomatoes which adds extra flavour, but regular canned tomatoes works great too.
  • The end result is absolutely delicious and soul warming! Best part is, leftovers taste just as great–if not better!

Serve this dish on its own or on top of cauliflower “rice” for an even heartier meal.

Looking for more chili recipes?

Try my Pumpkin Chili! It’s a hearty, paleo friendly and low-carb chili with a unique combination of pumpkin, zucchini, warming spices and cocoa.

Beef & Black Bean Chili

What you need for Beef & Black Bean Chili …

  • Grass-fed ground beef
  • Black beans (see recipe for paleo version)
  • Onion
  • Red pepper
  • Jalapeño pepper
  • Canned tomatoes
  • Garlic
  • Chili powder
  • Cumin
  • Smoked paprika
  • Avocado oil
  • Optional Toppings: Lime, goat sour cream or coconut kefir, cilantro, plantain chips

Want more wholesome comfort food recipes? You’re going to love these …

Beef & Black Bean Chili

Beef & Black Bean Chili

Does the cold weather have you searching for recipes that you and your family can warm up to in the comfort of your home? Search no further than this Beef & Black Bean Chili! It's easy to make and will leave your home smelling of warming comfort food.
Prep Time: 10 mins
Cook Time: 1 hr 45 mins
Total Time: 1 hr 55 mins
Course: Dinner, Main Course
Cuisine: Keto, Low-Carb, Paleo
Servings: 4

Ingredients
 

  • 1 lb grass-fed ground beef
  • 400 ml can black beans, drained and rinsed, OR 1/2 lb extra ground beef*
  • 1 large onion, chopped
  • 1 red pepper, deseeded and chopped
  • 1 jalapeño pepper, deseeded and chopped
  • 796 ml can fire roasted tomatoes (or regular), diced
  • 2 cloves garlic , finely chopped
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • Fresh ground pepper, to taste
  • 2 tbsp avocado oil
  • 1 cup filtered water

Toppings (optional)

  • 4 wedges lime
  • 4 tbsp. goat sour cream, or coconut kefir (dairy free version)
  • 1 handful cilantro, finely chopped
  • 1 small bag plantain chips

Instructions
 

  • Over medium heat, sauté onion and garlic in ghee or avocado oil (~2 minutes).
  • Add red peppers and jalapeño (~2 minutes).
  • Add all spices and sauté until aromas begin to surface.
  • Add ground beef and allow meat to brown (~2-4 minutes).
  • Add tomatoes, black beans and water then bring to a boil for 5 minutes.
  • Lower heat, cover and let simmer for ~1.5 hours OR throw everything into a slow-cooker and set at low for 8-hours or set at high for 4-hours.
  • Top each chili plate with a lime wedge, 1 tbsp. sour cream/coconut kefir, a sprinkle of cilantro and/or a few plantain chips.

Notes

*If you're following a paleo, low-carb or keto diet, you can modify this recipe by replacing black beans with 1/2 lb more ground beef. 
Keyword black beans, chili, comfort food, dairy free, gluten free, grain free, grass fed beef, soy free, winter recipes