Happy Taco Tuesday, Celebrate with this Loaded Taco-ish Bowl

Happy Taco Tuesday, Celebrate with this Loaded Taco-ish Bowl

Happy Taco Tuesday!! It feels so weird cause I did not work yesterday, so it feels like Monday despite it being Tuesday. Which is kind of the best. 

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And it was a really smooth day. I am celebrating the small victories. I did not eat my lunch at my desk at school. I went to a room with a window (my class room has zero of those) and looked out side while slowly chewing my soup. HAHA. I also ate 1/4 my dinner in the time my husband ate his, and he was like wtf? Plus I always give him more food than me. So this is good. I mean my jaw hurts, but I have been conscious and there with myself when I am eating. I am trying really hard. I also really feel like focusing on breathing and chilling out this weekend was really good for me. I felt more calm and more ready to handle the nonsense at school today. 

Don't get me wrong I am still stressed about all the typical things! Money, my body, getting a permanent job and I also love my life and am going to keep focusing on all the small wins and all the awesome things. 

Also I am acutely aware of the fact that these are all first world problems...

So lets get down to it. This is a super loaded taco bowl. Literally packed with veggies and also accompanied by my favourite plantains. Seriously mouthwatering. I picked up and refined this cooking method in the Amazon of course, where plantains and yucca were a pretty huge staple. 

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I mean come on. Look at that golden colouring 


Recipe

  • Makes 4 servings
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Ingredients 

  • 2 ripe plantains
  • 1/4 cup avocado oil for frying
  • 1 tblsp butter
  • 1 yellow onion
  • 1/2 tsp salt x 2 
  • 2 diced sweet peppers
  • 1 clove garlic, smashed and diced
  • 1 lb grass fed ground beef
  • 1 tsp each of cumin, chili, onion flakes and garlic powder
  • 2 tblps tomato paste (or if you are feeling really fancy bbq sauce)
  • 4 tblsps sauerkraut 
  • 1 ripe avocado
  • 4 cups baby arugula 
  • 1 tblsp olive oil 
  • 1 tblsp lemon juice
  • sprinkle of salt and pepper 
  • 1 full recipe of okra fries (recipe on the blog) (optional)
  • 1/2 cup micro greens (optional)
  1. Preheat the oven to 400 degrees 
  2. Slit the skin of the plantains down the middle, but do not peel them
  3. Bake the plantains in the oven until they VERY black and getting soft, this depends on how ripe they are, but will likely be 10-25 mins, check every 5 mins after 10 mins. Mine took 15 mins this time, but they were pretty ripe. 
  4. While the plantains are cooking melt the butter in a skillet
  5. Slice the onions and put in the pan, add the 1/2 tsp of salt and cook, stir often for about 10 mins - you are trying to get the onions nice and brown and soft. If they are being really slow you can add in 2 tblsps of water to speed it up
  6. Add in the diced pepper and garlic cloves, cook for another 2 mins
  7. Add the beef, tomato paste and spices
  8. While the beef is browning heat the avocado oil in a cast iron frying pan
  9. Peel and slice the plantains, they should be about an inch thick
  10. With a fork or back of a spoon push on the plantains and squish them into a flatter disk
  11. Put the squished plantains into the avocado oil and sprinkle with the salt
  12. Flip when golden brown
  13. Don't forget to stir your beef every now and then
  14. To serve put 1 cup of baby arugula on the bottom of each bowl
  15. Mix the lemon juice, salt, pepper and olive oil together and sprinkle over the arugula 
  16. Top with the beef mixture, the plantains and garnish with avocado, sauerkraut and if desired the okra and micro greens 

I know this is a lot of steps, but you got this!! Its totally worth it. This taco-ish bowl was divine. Hubby and I were very happy!!! You can also get creative with the add ons to make it more taco-ish. You could add salsa, sour cream, green onions, shredded cheese, tortilla chips. Go wild.

Happy TACO Tuesday. The best day of the week. 

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