Grain Free Taco Skillet

Grain Free Taco Skillet

Looking for a one dish meal for those busy weeknights? My Taco Skillet recipe will be sure to fill all of the bellies at the table, while also making clean up easy and breezy. Dig in and enjoy!

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Taco nights are the best nights at my home. My kids go straight for a basic quesadilla, and my husband and I spice it up week to week. I love experimenting with different Mexican inspired recipes. To me, there is nothing better than getting creative in the kitchen. Cooking is very therapeutic for me.

For this recipe you just need a skillet. One dish meals are the best, because clean up is a breeze. This is especially convenient for weeknights when the daily routine is always in hustle mode. What’s great about this recipe is that it’s packed with flavor, and it keeps well for leftovers the next day.

I love using Siete brand products for all my taco night needs. For this recipe I used their cassava flour tortillas, mild taco seasoning, red enchilada sauce, and their cashew queso blanco dip for a topping. You can’t go wrong with any of their products. If you are following a Paleo and gluten free diet then most of their products will be staples in your kitchen. You can find Siete at Whole Foods, Stop and Shop, and Target to name a few places.

I hope you enjoy this Mexican inspired comfort meal that is packed with flavor for nights when you have a hankering for tacos. Serve this alongside sour cream, sliced jalapeños, chopped romaine, lime wedges, and cilantro. Maybe, even serve up a margarita or two!

Grain Free Taco Skillet

Mindful Living With Amanda
Grain Free
Course Main Course
Servings 6 Servings

Ingredients
  

  • 1 pound ground turkey
  • 1 tbsp avocado oil
  • 4.5 oz canned green chiles
  • 1 tbsp taco seasoning
  • 1/2 cup gluten free refried beans
  • 1 cup raw cheddar cheese, shredded
  • 15 oz red enchilada sauce
  • 8 grain free tortillas

Optional toppings

  • shredded romaine, sour cream, jalapeños, sliced radishes, avocado, Siete cashew queso

Instructions
 

  • Preheat the oven to 375 degrees
  • Heat the avocado oil in a skillet over medium heat
  • Brown the turkey with the green chiles and taco seasoning until cooked through. Once the turkey is no longer pink, remove the meat mixture from pan and turn off the heat.
  • Add 1/3 of the enchilada sauce to the bottom of the skillet, and spread it out evenly.
  • Add 4 of the tortillas on top of the sauce, and spread 1/4 cup of the beans on top. Layer on half of the turkey mixture, and pour another 1/3 of the enchilada sauce on top. Finish the layer with a sprinkle of 1/2 cup of the shredded cheese. Repeat this layering process again for the second layer.
  • Bake for 15 minutes in the preheated oven until the cheese is melted and bubbling.
  • Serve with the optional toppings and enjoy!

Notes

The brand of cheese I used is Organic Valley’s Raw Grass-Fed Cheddar.  For the tortillas I used Siete’s cassava flour tortillas. I also used Siete for the taco seasoning, enchilada sauce, and the queso blanco topping. 
Avocado Salad

Avocado Salad

Needing a simple, clean, and nightshade free salsa? My Avocado Salad recipe is great as an appetizer or topping to any taco. This recipe is gluten free, paleo friendly, and nightshade free. Overall, this anti-inflammatory salad is a healthy and refreshing addition to your next dinner party or Taco Tuesday.

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You can find this recipe featured on my Pulled Beef & Avocado Salad Taco post. I will make this on weekends to enjoy when we are relaxing on the patio, or as a topper to our tacos. The creaminess from the avocado, the crunch of the radish, and the sweetness from the mangos are an amazing combination.

I am currently following Dr. Will Cole’s Elimin8 protocol, and I am unable to consume nightshades. So, I wanted to create a fresh salsa type dish that I could enjoy in place of your typical guacamole or tomato salsa. I substituted the tomatoes and peppers for radishes. I really enjoy the texture here from the radish to offset the smooth textures from the mangos and avocados. Of course, the lime really brings the dish to life. I used two whole limes, because I love vibrant citrus flavors. However, start with the juice from 1 lime and see how you feel then add more to your preference. Enjoy friends!

Avocado Salad

Mindful Living With Amanda
Gluten Free, Nightshade Free, Paleo Friendly
Course Appetizer, Side Dish
Servings 4 people

Ingredients
  

  • 2 avocados, chopped
  • 2 mangos, chopped
  • 1/2 cup red onion, chopped
  • 8 small radishes, chopped
  • 3/4 cup cilantro, chopped
  • 1 lime zested
  • 1-2 limes juiced
  • 1/2 tsp sea salt

Instructions
 

  • Combine all of the ingredients into a bowl and gently toss. Add more lime juice depending on how much citrus you like. I like a lot so I go with 2 whole limes. Serve immediatenly, or store in the refrigerator in an airtight container until ready to serve.
Pulled Beef Tacos With Avocado Salad

Pulled Beef Tacos With Avocado Salad

Here is a gluten free, dairy free, and paleo friendly taco recipe for your next Taco Tuesday. The juicy pulled beef sirloin on top of a tasty avocado salad will have you wanting seconds. Dig into this recipe for a clean and simple taco that will satisfy everyone at the table.

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For this recipe I used my Avocado Salad. I love the combination of the creamy avocado, the sweetness from of the mangos, and the beautiful citrus from the lime. You can serve this as an appetizer, or as a topping to any taco. I wanted to make a salsa type recipe that did not have nightshades such as tomatoes, enter the radishes. The radishes add a nice crunchy texture for added dimension.

I also prepared some Cilantro Lime Cauliflower Rice for this recipe for some added veggies. When I make my cauliflower rice I cook it only to tender, or else you will end up with a mushy texture. I used an Instant Pot for the pulled beef, because that is what I have. I love the Instant Pot, because of the convenience on nights when I am running short on time but I still want a tasty meal.

You all know how I feel about tacos. They are my favorite food. We have this frequently when I order the beef sirloin from ButcherBox. This is an easy meal to make that has a clean list of ingredients. It is hassle free and packed with flavor. I hope you enjoy these as much as we do!

Pulled Beef & Avocado Salad Taco

Mindful Living With Amanda
Gluten & Dairy Free | Paleo Friendly
Course Main Course

Ingredients
  

Pulled Beef

  • 8 oz beef sirloin
  • 1/2 cup filtered water
  • 1 cup beef bone broth

Avocado Salad

  • 2 mangos, chopped
  • 2 avocados, chopped
  • 8 small red radishes, chopped
  • 1/2 cup red onion, chopped
  • 3/4 cup fresh cilantro, chopped
  • 1 lime zested
  • 1-2 limes juiced (depending on how much citrus you like)
  • 1/2 tsp sea salt

Cilantro Lime Cauliflower Rice

  • 2 cups cauliflower rice (fresh or frozen)
  • 1 tbsp avocado oil
  • 2 tbsp beef bone broth
  • 1 lime juiced and zested
  • 1/4 cup fresh cilantro
  • sea salt to preference

Paleo friendly tortillas (I recommend Siete brand Cassava Flour tortillas)

    Bibb lettuce

      Instructions
       

      Pulled Beef

      • Toss the beef ingredients into an instant pot and pressure cook on high for 23 minutes. After 23 minutes let the beef sit on low for another 10 minutes before releasing.
      • Pull the beef apart with a fork in separate bowl, and add about 1/2 cup of the juice from the pot into the bowl to allow the meat to absorb the juice.

      Avocado Salad

      • Combine all of the ingredients into a bowl and gently toss. Add more lime juice depending on how much citrus you like. I like a lot so I go with 2 whole limes. Place in the refrigerator while the meat and rice cook.

      Cilantro Lime Cauliflower Rice

      • In a small pan add the avocado oil over medium heat
      • Toss the cauliflower, bone broth, and a sprinkle of sea salt into the pan and cook until tender
      • Remove the rice from the pan and combine the lime and cilantro

      Tacos

      • Heat the tortillas up either in a pan or over an open flame if you have a gas stove
      • Layer on the bibb lettuce, cauliflower rice, avocado salad, and the beef
      • Optional: garnish with a small spoonfull of the bone broth juice and some freshly torn cilantro
      Pesto Turkey Meatball Skillet

      Pesto Turkey Meatball Skillet

      I love Pesto, especially during the Spring and Summer months. The vibrant flavors of the basil, parsley, oil, and lemon can bring any dish to life. My Pesto Turkey Meatball Skillet is easy to make, and it is paleo friendly, gluten and dairy free!

      Jump to Recipe

      As I started to plan out my Elimin8 menu (a program designed by Dr. Will Cole, author of The Inflammation Spectrum) I wanted to create some new recipes that were flavorful and packed with nutrients. I recently heard about hearts of palm, and so I wanted to give it a try. Hearts of palm is a crunchy vegetable that is harvested from a palm tree. People will often use this ingredient as a pasta substitute for many dishes to keep them gluten free and paleo compliant, but you can substitute any vegetable based noodle here such as zucchini or spaghetti squash. The brand of hearts of palm I used was Natural Heaven’s Angel Hair, which can be found on Amazon or I found mine at T.J. Maxx!

      This time of year I love using fresh herbs, because they are so plentiful as everything is in bloom. I will often purchase the whole basil plant when I am at Whole Foods, because it is more cost affective than buying a prepackaged option. Added bonus, you can get more out of the plant if you look after it a bit. For the pesto I substituted nutritional yeast for the traditional cheese found in pesto dishes, and I added some into the meatballs as well. Overall, this dish is pretty easy to make. All you need is one pan, and the ingredients listed below. I hope you love this easy to make beauty as much as I did, enjoy!

      Pesto Turkey Meatballs

      Mindful Living With Amanda
      Gluten & Dairy Free | Paleo Friendly
      Course Main Course
      Servings 4 people

      Ingredients
        

      Pesto

      • 1/2 cup extra virgin olive oil
      • 2 whole garlic cloves
      • 1/2 lemon juiced
      • 3/4 cup fresh basil
      • 1/2 cup fresh parsley
      • 2 tsp nutritional yeast

      Meatballs

      • 1 pound ground turkey
      • 1 garlic clove, minced
      • 1 tsp avocado oil
      • 1 tbsp nutritional yeast
      • 1 tsp salt
      • 2 tsp Italian seasoning
      • 1 tsp coconut flour
      • 1 tbsp chicken bone broth
      • 1 tbsp avocado oil

      16 oz package of frozen, organic broccoli florets

        1 package of Natural Heaven's Angel Hair hearts of palm noodles

          Instructions
           

          Pesto

          • Add all of the ingredients (except for the olive oil) into a food processor, and pulse a few times to break up the garlic cloves
          • Slowly add in the oil and process until smooth. Transfer the sauce into a small dish, and set it aside in the refrigerator while you prep the rest of the meal.

          Meatball Skillet

          • Add the 1 tsp of avocado oil into a skillet over medium heat, and toss in the minced garlic. Stir frequently to avoid burning. Once the garlic is fragrant, remove it from the heat and add it into a medium mixing bowl.
          • Add in the turkey, nutritional yeast, salt, Italian seasoning, coconut flour, and chicken broth in with the garlic, and mix until well combined. Then, form into 12 meatballs.
          • Add 1 tbsp of avocado oil into the skillet over medium heat, and gently place the meatballs into the pan to brown. Turn the meatballs every so often for an even crisp along the edges, and cook until they are no longer pink.
          • Toss in the frozen broccoli florets, and cover to steam
          • Once the broccoli is tender, turn the heat to medium-low, and add the hearts of palm angel hair into the skillet. Pour the pesto sauce over the skillet, and stir until well combined.
          • Remove the skillet from the heat, and serve with fresh lemon wedges and freshly torn basil. Enjoy!
          Greek Meatball Salad Bowl

          Greek Meatball Salad Bowl

          This recipe is a frequent flyer at my home. I love a good salad bowl that is packed with flavor and texture. Nothing is worse than a bland salad you feel you have to suffer through. This recipe is dairy free and gluten free, and it will have you asking for seconds.

          Jump to Recipe

          I have to admit that I am not a lamb kind of gal, so for my Greek style meatballs I use only ground beef. I use ButcherBox grass-fed beef for a quality source of protein, and then I dress it up with some seasonings. The star of the show is the dairy free Tzatziki sauce. Add some mixed greens, tomatoes, olives, red onion, and sweet potato fries to the bowl, and you have yourself a wonderful salad ready to satisfy anyone at the table.

          Fresh dill is highly recommended for this dish vs dried, but both work fabulously. I will sprinkle the leftover fresh dill on top for some additional garnish and flavor. Freshly squeezed lemon juice on top makes the salad extra refreshing and compliments the dill and Tzatziki sauce wonderfully. I thoroughly enjoy light and refreshing salads that don’t leave you feeling like you have a brick in your stomach from tons of dairy and gluten. If you tolerate dairy, then I can imagine freshly crumbled feta would be lovely here as well.

          I hope you enjoy the process of cooking this salad. Starting with prepping the sweet potato fries, followed by creating the sauce, and then baking the meatballs. This vibrant dish is perfect for lunch or dinner. Better yet, make it for dinner, and then have the leftovers for lunch the next day.

          Greek Meatball Salad

          Mindful Living With Amanda
          Dairy & Gluten Free
          Course Main Course, Salad
          Servings 4 People

          Ingredients
            

          Sweet Potato Fries

          • 1 medium sweet potato, scrubbed
          • 1 tbsp coconut oil, slightly melted
          • 1/2 tsp sea salt
          • 2 tsp coconut flour

          Tzatziki Sauce

          • 1 5 oz container of plain almond milk Greek yogurt
          • 1/3 cup seedless cucumber, finely chopped
          • 1 lemon juiced
          • 1 garlic clove, minced
          • 3 tbsp fresh dill, minced

          Meatballs

          • 1 pound grass-fed beef
          • 1 tbsp coconut flour
          • 2 garlic cloves, minced
          • 2 tbsp beef bone broth
          • 1/2 tsp coriander
          • 1/2 tsp cumin
          • 1/2 tsp sea salt

          Salad

          • 8 cups mixed greens
          • 2 cups cucumbers, chopped
          • 1 cup grape tomatoes, halved
          • 1/2 cup kalamata olives
          • 1/3 cup thinly sliced red onion

          Instructions
           

          Tzatziki Sauce

          • Combine all of the ingredients in a small mixing bowl, and let it sit in the refrigerator until the salad is ready to serve.

          Sweet Potato Fries

          • Preheat the oven to 400 degrees, and line a large baking sheet with parchment paper
          • Cut the medium sweet potato into thin matchsticks
          • Toss the fries with coconut oil, salt, and coconut flour until evenly coated
          • Roast until crisp for about 20 minutes, tossing half way through

          Meatballs

          • Line a baking sheet with parchment paper
          • Combine all of the ingredients in a medium sized mixing bowl, and mix until evenly combined
          • Form into 12 meatballs, and roast while the sweet potatoes cook for 15-17 minutes, or until cooked through

          Salad

          • Start with adding the mixed greens to the salad bowls, and then arrange the fries, meatballs, and toppings on top.
          • Add the sauce on top, and garnish with lemon wedges and fresh dill.
          Cauliflower Tacos With Romesco Sauce

          Cauliflower Tacos With Romesco Sauce

          Are you looking for a twist to add into your Taco Tuesday rotation? These are amazing vegetable based tacos that will please everyone at the table, including the meat lovers. The Romesco sauce adds a little something special while keeping this dish gluten free and Paleo friendly.

          Jump to Recipe

          My favorite local taco spot has amazing vegetable based taco options such as mushrooms and cauliflower. I order one of each every time we go, because I just can’t resist the flavors. I recreated the mushroom taco in my Chicken & Mushroom Taco recipe, and I definitely challenged myself to recreate the cauliflower tacos well.

          Don’t be intimidated by Romesco sauce. I was when I heard of it, and thought that I was in way over my head. However, I played with the ingredients, and I finally landed on the money spot with this recipe. This sauce brings everything together with the subtle tomato taste mixed with the toasted almonds and roasted peppers. My goodness, you will love this. I have leftovers when I make this, and I find myself adding it to anything I can. I hope you enjoy these as much as I do!

          Cauliflower Tacos With Romesco Sauce

          Mindful Living With Amanda
          Gluten Free, Paleo
          Course Main Course
          Servings 6 Tacos

          Ingredients
            

          Roasted Cauliflower

          • 10 oz package of organic cauliflower florets
          • 2 poblano peppers, sliced thin
          • 1/2 medium sweet onion, sliced thin
          • 1 tbsp avocado oil
          • 1/4 tsp salt
          • 1/4 tsp paprika

          Romesco Sauce

          • 1/2 cup raw unsalted almond slices, toasted
          • 3/4 cup jarred, roasted red peppers (removed from juice)
          • 1 whole garlic clove
          • 1 tsp red pepper flakes
          • 1 tbsp parsley
          • 1 tsp paprika
          • 1/2 tsp salt
          • 1 tbsp apple cider vinegar
          • 2 tbsp tomato paste
          • 2 tbsp avocado oil

          Tacos

          • 6 grain free tortillas (I recommend Siete’s almond flour tortillas)
          • 1/3 cup cilantro
          • 1/3 cup raw unsalted almond slices, toasted
          • 3 limes
          • 1/2 cup radishes, sliced thin

          Instructions
           

          Roasted Cauliflower

          • Preheat the oven to 425 degrees
          • Add the cauliflower, peppers, and onions to a parchment lined baking sheet.
          • Drizzle the vegetables with avocado oil, paprika, and salt. Toss evenly until evenly coated.
          • Roast for 15 minutes

          Romesco Sauce

          • Over medium heat, toss the 1/2 cup of almonds in a nonstick pan until golden brown
          • Add all of the sauce ingredients (except for the oil) into a food processor and pulse until well combined and smooth. I like mine with texture, so I let it go for no more than 10-15 seconds.
          • Pour the sauce into a small bowl, and mix in the avocado oil until well combined.

          Tacos

          • Toast the tortillas over the burner of a gas stove, or in a nonstick pan until warm and lightly toasted.
          • Layer on the roasted vegetables, sauce, fresh cilantro, radishes, toasted almonds and squeeze fresh lime juice on top. Enjoy!
          BBQ Chicken Stuffed Sweet Potatoes

          BBQ Chicken Stuffed Sweet Potatoes

          Looking for a classic BBQ chicken recipe with a sweet and savory twist for an easy dinner? These BBQ Chicken Stuffed Sweet Potatoes have a lovely blend of protein, healthy fats, and vegetables for a well balanced meal. This dish is gluten free and paleo friendly.

          This dish is a staple in my house. These sweet potatoes are so easy to make, and allow me to juggle all things dinner routine. You can make the coleslaw mix the day before, pick up a rotisserie chicken on the way home from work, and bake the sweet potatoes when you get home. Easy, right? Efficiency is everything as a working mom with kids and a husband.

          Sweet potatoes are an excellent source of nutrients. They are high in antioxidants, balance blood sugar, and enhances immunity. Not to mention, sweet potatoes are high in fiber, which tends to be something most diets lack. All in all, this is a well balanced meal that will soon become a go to in your home as well. Enjoy!

          BBQ Chicken Stuffed Sweet Potatoes

          Mindful Living With Amanda
          Gluten Free & Paleo
          Course Main Course
          Servings 4

          Ingredients
            

          Coleslaw

          • 12 oz bag of organic coleslaw mix
          • 1/4 cup avocado mayonnaise
          • 1 tbsp apple cider vinegar
          • 1 tbsp stone ground mustard
          • 1 tsp honey
          • 1/2 tsp sea salt
          • 2 tbsp red onion, chopped
          • 2 tbsp unsalted, roasted sunflower seeds

          Chicken

          • 1 shredded rotisserie chicken
          • 1/2 cup sugar free, BBQ sauce*

          Sweet Potatoes

          • 4 medium sweet potatoes
          • 2 tbsp coconut oil
          • 1 tsp sea salt

          Instructions
           

          • Combine all the coleslaw ingredients in a bowl, and mix until evenly coated. Store in the fridge while the rest of the meal is prepared.
          • Shred the chicken, and toss with bbq sauce.
          • Preheat the oven to 400 degrees
          • Scrub the sweet potatoes, and place onto a parchment lined baking sheet.
          • Rub the coconut oil onto the skins of the potatoes and sprinkle with sea salt.
          • Roast the potatoes for about 25 minutes until they are fork tender. This cooking time will vary depending on the size of your potatoes.
          • Slice the potatoes in half and break apart the inside. Fill with the coleslaw, and top with the chicken.
          • Garnish with avocado slices, more bbq sauce if desired, and a lime wedge.

          Notes

          *Primal Kitchen brand Classic BBQ Sauce is what I use for a clean option that is gluten free and Whole 30 approved
          For InstantPot chicken you can add two breasts cut in half, 1 cup of chicken broth, and pressure cook x 18 minutes. 
          Keyword paleo dinner, paleo recipes, whole 30 dinner
          Caprese Chicken Salads

          Caprese Chicken Salads

          Are you in the mood for a refreshing caprese salad? Then you will absolutely adore this fresh salad filled with grilled balsamic chicken, fresh mozzarella, freshly torn basil, and the nutty flavor of toasted pine nuts. This is Keto friendly and gluten free.

          Jump to Recipe

          I love a fresh caprese salad, especially during the months when our garden is in full bloom. I pretty much look for any reason to use fresh basil when it is alive and well. I will be honest, I do not have a green thumb. So, when I am able to tend to simple herbs such as basil I feel quite successful.

          While doing a Keto diet I loved that I could enjoy fresh mozzarella. I have to enjoy it in moderation though, because I don’t always handle dairy well as it causes bloating and some inflammation. Sometimes, I will make this with a dairy free cheese option. The dairy free brand I will use is Miyoko’s Creamery, which you can find in Whole Foods. This has the texture more like ricotta, but the same vibe as a classic mozzarella.

          I hope you enjoy this easy yet satisfying salad as much as we do. This is a staple at our house, especially during the warm Spring and Summer months when fresh herbs and tomatoes are alive and well. Enjoy!

          Caprese Chicken Salad

          Mindful Living With Amanda
          Keto
          Course Main Course, Salad
          Servings 4

          Ingredients
            

          Chicken

          • 2 chicken breasts
          • 1/2 cup balsamic vinegar
          • 1/3 cup avocado oil
          • 1 tsp Italian seasoning

          Salad

          • 8 cups mixed greens
          • 2 cups cucumbers, chopped
          • 1 1/3 cup pine nuts, toasted
          • 1 beef steak tomato, sliced
          • 1 cup fresh mozzarella cheese
          • 1/2 cup freshly torn basil leaves
          • 1 avocado, quartered

          Dressing

          • 1/4 cup balsamic vinegar
          • 3 tbsp avocado oil
          • 1/2 freshley squeezed lemon juice
          • 1 tbsp honey
          • 1/4 tsp sea salt

          Instructions
           

          Chicken

          • Fillet the chicken breasts so you have 4 even pieces. Then, stab the chicken with a fork so they can soak up the marinade
          • In a large bowl, add the chicken, vinegar, oil and seasoning and mix until evenly coated. Let the chicken marinate in the fridge for about 1 hour.
          • Grill the chicken until each piece is cooked through (about 15 minutes while flipping halfway)

          Salad

          • While the chicken in grilling, toast the pine nuts in a nonstick pan over medium to high heat. Toss frequently to avoid burning.
          • Add the mixed greens, chopped cucumbers, torn basil, avocado, freshly torn mozzarella, and tomato into salad bowls.
          • Mix the dressing ingredients in a small bowl, and whisk vigorously until well combined.
          • Slice and add the chicken to the salads, and top with the dressing. Enjoy!
          Keyword caprese salad, chicken salad, keto salad
          Burger Salad Bowl

          Burger Salad Bowl

          What is better than burger night? This Burger Salad Bowl will have you asking for burgers on the regular. This recipe is gluten free.

          One of our local burger restaurants has a fantastic burger salad. I love to order it on the rare occasion we eat out, but now I have become more partial to making this recipe at home. I love knowing exactly where my food came from, how it was prepared, and playing with different toppings depending on what I have on hand.

          We have turned burger night into a nice night in with some great twists to feel a little bit more fancy than just throwing a burger on a bun. Primal Kitchen’s Thousand Island dressing hits it out of the park. Their dressings are paleo friendly, Whole 30 approved, and dairy free. I love making these smashed potatoes to use in place of fries or a bun. Just boil them whole, allow to cool slightly, flatted on a baking dish, sprinkle with seasonings, drizzle with avocado oil and roast until crisp.

          For paleo and Whole 30 diets you will omit the cheese or use a dairy free option. If you are going the Keto route I would recommend a high quality source of cheese, such as Organic Valleys raw grass fed cheddar. Also, you want to pay attention to the carb content if you are following a strict Keto diet, as the potatoes may interfere with your goals.

          Burger Salad Bowl

          Mindful Living With Amanda
          Gluten Free, Grain Free
          Prep Time 25 mins
          Course Main Course, Salad
          Cuisine American
          Servings 4

          Ingredients
            

          Burgers

          • 1 pound ground beef
          • 1 tsp sea salt
          • 1/2 cup raw grass-fed cheddar cheese

          Smashed Potatoes

          • 8 small gold potatoes
          • 1 tbsp avocado oil
          • 1/2 tsp salt
          • 1/2 tsp paprika

          Salad Bowl

          • 8 strips sugar/nitrate free bacon
          • 8 cups mixed greens
          • 4 sliced dill pickles
          • 1 whole beef steak tomatoe, sliced
          • 1/2 cup Primal Kitchen Thousand Island Dressing

          Instructions
           

          Smashed Potatoes

          • Preheat the oven to 400 degrees, and line a baking sheet with parchment paper
          • Boil the golden potatoes until fork tender and allow to cool x5 minutes on your prepared baking sheet
          • Gently press the potatoes flat with the back of a measuring cup or spatula. Drizzle the avocado oil & seasonings
          • Roast the potatoes for about 10 minutes or until crisp

          Bacon

          • Place the bacon on a parchment lined baking sheet and bake while the potatoes are roasting for about 6-8 minutes until crisp to your liking

          Burgers

          • While the potatoes are roasting make your burgers. Mix the salt and the ground beef together and form into 4 patties
          • Grill the burgers to your liking, and top with optional cheese if your diet allows. Omit the cheese if you are paleo and whole30.

          Salad

          • Add the mixed greens, pickles, tomatoes, smashed potatoes, bacon, burger, and dressing to a dish and dig in! Optional to add in avocado and red onion.
          Keyword burgers, gluten free, keto, salads
          Mushroom & Chicken Tacos

          Mushroom & Chicken Tacos

          I love mushroom tacos. This is a fabulous recipe to keep on hand for a delicious taco night that has a vegetable flare. This recipe is gluten free and Paleo friendly.

          My favorite local restaurant has the best mushroom tacos. I recreated these to be dairy free and gluten free for a nice taco night in. This is a great recipe that is more veggie based than the traditional beef taco. These are simple and light with a dynamic twist if you add my chimichurri sauce on top.

          I used Siete almond flour tortillas for the base, and I grabbed a rotisserie chicken to keep things easy breezy. For the mushrooms, I sautéed portobellos, poblanos, and a sweet onion in a skillet with avocado oil over medium heat. Once the mushrooms were done I layered them on top of the chicken, and topped with some of my chimichurri sauce, cilantro and guacamole.

          Mushroom & Chicken Tacos

          Mindful Living With Amanda
          Gluten Free, Paleo
          Course Main Course
          Servings 6 Tacos

          Ingredients
            

          • 1 rotisserie chicken, shredded
          • 1 5 oz package portobello mushrooms
          • 2 poblano peppers, sliced thin
          • 1/2 sweet onion, sliced thin
          • 1 tbsp avocado oil
          • sprinkle of sea salt
          • 6 grain-free tortillas (Siete brand is Paleo)

          Chimichurri Sauce

          • 1/2 cup extra virgin olive oil
          • 1/3 cup chopped cilantro
          • 1/4 cup finely chopped parsley
          • 1 lime, zested
          • 1/4 cup fresh lime juice
          • 2 minced garlic cloves
          • 1/2 tsp sea salt
          • 1/4 tsp crushed red pepper flakes

          Instructions
           

          • Add all of the sauce ingredients into a bowl and set aside
          • Heat the avocado oil in a skillet over medium heat
          • Add the mushrooms, peppers and onions, and season with sea salt
          • Sauté the vegetables until tender
          • Layer the chicken vegetables and chimichurri sauce, and top with cilantro and optional dairy free sour cream.