Enlightened Taco Salad

When you think of taco salad what comes to mind?  Do you think shredded lettuce with taco flavored meat and gobs of sour cream and salsa? Maybe you have only had one in a greasy shell that was barely edible.  If you have never loved a taco salad or you can not get enough of them, may I suggest you give my Enlightened Taco Salad a chance.

I started with your basic green salad.  Then added grass fed ground beef that was cooked up with my own spice blend.  Next I added some sauteed veggies and topped it off with salsa.  You can get creative here and add whatever you like.  Maybe you love beans, then by all means add some,  or perhaps guacamole or some slices of avocado.  Whatever it may be that pleases you, go ahead and toss it in.  

My picky 6 year old ate a big plate of this when I served it up so,  I would say it is a hit with the whole family. And before you think this may be too hard to pull off,   I would let you know we made this while camping in a tent.  

Enlightened Taco Salad

Serves 4

6 cups chopped romaine lettuce

1 cup grape tomatoes cut in half

1 cucumber quartered and cut into pieces

1 zucchini chopped 

2-3 red, orange or yellow peppers chopped 

1 clove garlic minced

1-2 T olive oil

1/2 t sea salt

1 lb ground grass fed beef

1T olive oil

2 cloves garlic minced

2-4 T taco seasoning (recipe below)

1 t sea salt 

1/2 c water

Salsa 

Guacamole 

On a platter arrange lettuce, halved tomatoes and cucumber pieces.

In a pan add 2 T olive oil and heat on medium until warm.  Add peppers and zucchini and saute until tender and beginning to brown. Add 1 clove minced garlic and 1/2 teaspoon salt. Stir and cook until garlic is well combined and fragrant.  About 3 minutes.  Pour veggies out onto salad.

Add remaining 1 T oil to pan and add beef.  Over medium heat cook until no pink remains. Drain beef if needed.  Add seasoning, garlic, salt and water.  Stir and cook for additional 5 minutes.  Pour on top of salad.

Finish your salad off with salsa and guacamole.  Enjoy!

Taco Seasoning 

2 T cumin powder

1 T chili powder

1 T garlic powder

1 T onion powder

1 T dried oregano

1 T sea salt

1/2 t cayenne powder (optional)

store in an airtight container 

Butter- yes or no?

Butter is a touchy subject for people.  Most of us were brought up on margarine which we were told was better for us.  So whats the truth?

Butter and Margarine have the same 100 calories per tablespoon
Margarine has 5g of saturated fat but butter only has 8g

Butter comes from cream which comes from cows
Margarine comes from a factory and some of the ingredients from a very well know brown tub of margarine are as follows:

veggie-oil blend
veggie mono & diglycerides
soy lecithin
artificial flavors
vitamin A
beta carotene (for color)

How is it made?

Butter is made from cream being whipped or churned until the solids seperate.  Then salt is added.

Margarine is made from cheap, poor quality oils such as corn, cottonseed, soybean, safflower and canola. Which is hydrogenated.  Take a minute to see the disgusting process here: lhttp://www.stop-trans-fat.com/how-is-margarine-made.html
 

Margarine increases bad cholesterol and lowers good cholesterol
Margarine decreases immune response
Margarine decreases insulin response


Grass fed butter has 10x more vitamin A than margarine
Butter has 3x more vitamin D
Butter is natural and delicious

Take a minute to read how amazing butter is: http://www.whale.to/a/butter.html