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

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

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.

Do you know of other stores that sell plantains? Let our community know by leaving a comment at the bottom of this post.

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

Tostone Taco Bites

INGREDIENTS: (serves 2-3)
1 lb grass-fed ground beef⁠
1 yellow onion, chopped⁠
2 cloves of garlic, ⁠sliced
1 zucchini, chopped⁠ (optional)
1 pack mushrooms, sliced
2 large 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:

1. Saute onion and garlic in 1 tbsp avocado oil until fragrant, then add in zucchini and mushrooms. Cook for 5 minutes.

2. Add ground beef and taco seasoning. Break a part meat and cook until liquid evaporates and meat is browned.⁠

3. 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.

4. Remove plantains from pan and gently smash until flattened (I smash my plantains between two pieces of parchment paper with a mug or can).⁠

5. Add smashed plantains back to the pan and fry again on both sides until golden brown.⁠ Now you have tostones!

6. Mash avocado in a bowl, add lime juice, sea salt, black pepper and a pinch of garlic powder.

7. Place everything onto a dish as shown in photo and assemble your tostone tacos one by one!

tostone taco bites

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.

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Beef & Pesto Salad (Keto, Paleo, Dairy Free)

Beef & Pesto Salad (Keto, Paleo, Dairy Free)

DID YOU KNOW? Grass-fed beef contains significantly higher levels of omega-3s (between 2 and 5 times more) than grain-fed beef.

Omega-3s play an important role in your health and can help with:

  • Symptoms of Metabolic Syndrome
  • Inflammation
  • Autoimmune Diseases
  • Prevention of Cancer
  • Fatty Liver
  • Bone and Joint Health
  • Depression, Anxiety & Mental Disorders
  • Eye Health
  • Risk Factors for Heart Disease
  • ADHD in Children
  • Age-Related Mental Decline
  • Menstrual Pain

You can find grass-fed beef at grocery stores like Nature’s Emporium, Ambrosia and Whole Foods. I also suggest checking your local grocery stores for grass-fed beef.

If you’re looking to shop online, I highly recommend Wild Meadows Farm. They offer great prices on quality meats.

Always look for 100% grass-fed beef. Organic is NOT the same as grass-fed.

Where do you get your grass-fed beef from? Let me know in the comment section below!

Now give this Beef & Pesto Salad a try. It’s a super easy keto and paleo friendly dish that will leave you feeling satisfied.

Beef & Pesto Salad

INGREDIENTS: (serves 2)
1 lb grass-fed ground beef
1/2 lemon (juice only)
4 tbsp. Dairy Free Pesto
8 cups salad greens
4-5 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
Sea salt and black pepper to taste

INSTRUCTIONS:

1. Add ground beef and lemon juice to pan. Break a part meat as you cook over medium heat. Add salt.

2. When beef is cooked, add pesto and heat for a couple minutes. Finish with fresh ground pepper.

3. In a large bowl, dress salad greens with olive oil, balsamic vinegar and sea salt. Toss salad and place onto a dish.

4. Add cooked ground beef on top of the salad and enjoy!

Want more recipes like this? Try my Big Beef Salad or Pumpkin & Beef Salad.

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Sloppy Joes with Sweet Potato “Buns”

Sloppy Joes with Sweet Potato “Buns”

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 my 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 ingreditenst and grab it with your hands or dig in with a fork and knife – whatever your heart desires.

Give this paleo friendly Sloppy Joe recipe a try. Serve them alongside Italian Coleslaw for a delicious and complete meal!

Sloppy Joes with Sweet Potato “Buns”

INGREDIENTS: (serves 2-3)

1 lb ground beef
1 tsp avocado oil
1 small onion (diced)
1/2 yellow/red/orange pepper (diced)
2 garlic cloves (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:

1. Heat avocado oil in pan then add onion and pepper. Cook over medium heat for 5-minutes or until onions become soft.

2. Add garlic and beef. Break a part beef and cook until beef is no longer pink.

3. In a separate bowl mix sauce ingredients together then add mixture to pan with beef. Add sea salt and black pepper to taste.

4. 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.

5. Serve in between sweet potato buns.

How to prepare sweet potato “buns”:

1. Preheat oven to 350 and line baking sheet with parchment paper.

2. Cut sweet potatoes into 1/4 inch rounds with the peel intact.

3. Place sweet potato rounds in a single layer on baking sheet, brush both sides with oil and sprinkle with sea salt.

4. Bake for 25-30 minutes or until tender and lightly browned. Flip halfway through baking time.

Pumpkin Chili with Beef or Turkey

Pumpkin Chili with Beef or Turkey

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.

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

If your looking for a more traditional chili recipe then I highly recommend my Beef & Black Bean Chili.

Pumpkin Chili with Beef or Turkey

INGREDIENTS: (serves 2-3)
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 cacao 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:

1. In a large pot cook ground meat over medium heat. Set aside.

2. Add avocado oil to pot and sauté garlic and onion until fragrant. Add zucchini and cook for 5 minutes.

3. Stir in tomatoes, cacao powder, all spices, salt and pepper. Add water.

4. Add cooked meat back to pot along with pumpkin. Stir ingredients.

5. Bring ingredients to a boil then reduce heat, cover pot and simmer for 1 – 1.5 hours.

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

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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!

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