Top 2 Reasons For Summer Hospital Visits
Did you know, 2 of the most common reasons for hospital visits in the summer are heat stroke &
dehydration?
Most people think if they’re drinking enough water, they’re covered!
But that’s not the whole truth…
If you're sweating more than usual, spending a lot of time in the sun, or eating less carbs…
>>THIS tasty drink can help you avoid these 2 common summer issues.
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TODAY'S RECIPE
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Dear ,
Growing up, one of my favorite things to order at a Mexican restaurant was a big taco salad.
You know the kind - smothered in shredded cheese and sour cream and served in a huge, deep-fried taco shell bowl.
And while they may taste delicious, most taco salads are far from healthy (they're high in inflammatory fats, sky high in sodium, and loaded with carbohydrates) not to mention the "hidden" ingredients like acrylamide, GMOs, hormones, pesticides and other health-harming substances.
But here's the good news... You
can still enjoy the wonderful flavors of a taco salad without compromising your health.
Introducing the Taco-less Taco Salad!
This deliciously refreshing dish is perfect for those warm summer days when you crave something light yet satisfying.
Our version is entirely paleo and swaps out traditional taco shells for a crunchy, nutritious alternative.
Creating a Healthy Taco Salad
What most of us love about a taco salad isn't the taco - it's the unique combination of spiced meat... the vibrant cilantro... and the not-so-subtle kick of jalapeno, and lime juice that make this dish so crave-worthy.
And what about the crunch? A small handful of
toasted pumpkin seeds make the perfect nutrient-rich stand-in for the taco shell. I prefer Eden Organics Dry Roasted Sea Salted Pumpkin Seeds, which contain no vegetable or seed oils - just the seeds and salt. They also have spiced versions, if you prefer.
When the craving for Mexican strikes, give this quick and simple 15 minute recipe a try. You won't be
disappointed!
To Your Health,
Kelley Herring
Healing Gourmet
Taco-less Taco Salad Recipe
Yield: 4 big salads
Active Time: 15 minutes
Total Time: 15 minutes
Ingredients
- 1 lb. grass-fed ground beef
- 1/2 Tbsp. garlic powder
- 1/2 Tbsp. chili powder
- 2 tsp. cumin powder
- 2 tsp. dried oregano
- 1 medium sweet onion, diced
- 8 cups organic spinach
- 2 medium avocados, diced
- 20 rings organic pickled jalapenos
- 20 brined black olives, sliced
- 8 Tbsp. organic salsa
- 2 Tbsp. toasted pumpkin seeds (optional)
Preparation
- Heat a safe nonstick skillet over medium-high heat. Add the ground beef and cook, stirring occasionally until cooked through. Drain.
- Return to heat. Stir in the salt, garlic powder, chili powder, cumin powder and
dried oregano. Heat over low heat.
- Meanwhile, prepare the salads. Divide spinach among plates and top with onion, avocado, olives and jalapeños, leaving room in the center for the meat and salsa.
- Scoop out the taco meat and place a mound in the center of each salad.
- Top with salsa,
pumpkin-seeds (if using) and drizzle with Cumin-Lime Vinaigrette or Cilantro Vinaigrette.
Nutrition Information Per Serving
456 calories, 30 g fat, 8.5 g saturated fat, 17 g monounsaturated fat, 3 g polyunsaturated fat, 70 mg cholesterol, 21 g carbohydrate, 5 g sugar, 10 g fiber, 27 g
protein
Excellent Source of:
Fiber, Iron, Magnesium, Potassium, Protein, Selenium, Zinc, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Folate, Niacin, Riboflavin, Phosphorous, Manganese
Good Source of:
Calcium, Vitamin E, Thiamin, ALA Omega-3
