I love salads but tend to fall into ruts and just use the same old dressing every time (Bragg's vinaigrette is a current fave). So, this is a simple dressing that is full of healthy fats and you can make a mexi-salad!
1 ripe avocado
1/4 cup olive oil
2 T lime juice
Fresh cilantro, diced
Sprinkle of cuming
Sprinkle of garlic powder
Sprinkle of sea salt
Blend together and add more/less olive oil depending on desired thickness. I tossed this on a salad with romaine, shredded carrots, cucumbers, pea pods, and a few tortilla chips for crunch!
Monday, September 30, 2013
Taco Cabbage Casserole
I have not given up the blog, just took a break while we packed and moved across the country! Now, we are in FL again and loving the warmth! This taco cabbage is just a variation on tacos, which I love!
1 lb ground beef
2 carrots, shredded
1 package organic, msg-free taco seasoning (or make your own)
salsa, preferably organic but your choice of type
1 head cabbage, diced
*serve in ezekial or brown rice tortillas or just plain in a bowl topped with organic, raw cheese!
Brown the beef, add carrots towards the end. Add a few spoonfuls of salsa and your taco seasoning with water. Let simmer to a boil, then add the cabbage for the last few minutes while moving temp. down to med-low. (basically just adding cabbage and carrots adds some nutrition and a fun crunch)
1 lb ground beef
2 carrots, shredded
1 package organic, msg-free taco seasoning (or make your own)
salsa, preferably organic but your choice of type
1 head cabbage, diced
*serve in ezekial or brown rice tortillas or just plain in a bowl topped with organic, raw cheese!
Brown the beef, add carrots towards the end. Add a few spoonfuls of salsa and your taco seasoning with water. Let simmer to a boil, then add the cabbage for the last few minutes while moving temp. down to med-low. (basically just adding cabbage and carrots adds some nutrition and a fun crunch)
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