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 

Beets my love

Beets my love

 I love beets.  I don't know when it started but I just love them.  I remember sitting in my aunts kitchen with a fork eating pickled beets out of the jar with her. 

I have not met a beet I didn't like, be it pickled, roasted or boiled.  Lunch today is going to be divine. Fresh beets from the farmers market roasted to perfection fresh greens with creamy goat cheese and of course a delicious homemade vinaigrette. So here goes the recipe:

Roasted beet and goat cheese salad with balsamic vinaigrette

serves 4


4 beets roasted (place washed beets in tinfoil and bake 350 for 1 hour or until tender when they're cooked and cool enough to handle rub off skin and cut into quarters)
4T goat cheese or as much as you like
8c fresh greens ( i use mesculine mix )
1/4 cup walnut halves
4T dressing or to taste


Balsamic vinaigrette

1t wholegrain mustard (you can use any fancy mustard but no yellow mustard)
1/4 cup balsamic vinegar
1/8 cup good olive oil
1 clove garlic crushed
1/2-1t dried basil
salt to taste

whisk together mustard, vinegar, garlic, basil and salt. Slowly add in the oil until combined. Use this basic recipe or change out the herbs and vinegar to suit your tastes.