Based on this recipe.
My coworker Becky kept bringing this in one week and it looked amazing, so I just had to have the recipe! I made up the meat and bought all the fixings and had my own week of salads. It was sooooo good!
Paleo Taco Salad
From: Paleo Plan
1 lb lean ground beef or turkey
2 Tbs chili powder
1 tsp garlic salt
1 tsp cumin
1/2 tsp oregano
1/2 tsp sea salt
3/4 cup water
1/2 yellow onion, diced
1 medium tomato, diced
3 romaine hearts
1 can black olives, sliced
1 small jar of salsa
Heat medium skillet over medium-high heat. Add beef or turkey and onion to pan. Cook for about 10 minutes, or until browned.
Add chili powder, garlic salt, cumin, oregano, sea salt and water, and let simmer for 5 minutes more.
Meanwhile, wash lettuce and tear onto two plates (save some for leftovers).
Top with meat, sliced avocado, black olives, tomatoes, cilantro and salsa.
I have made these paleo banana bread muffins many times and they are SO good. I think I prefer them over regular banana bread muffins.
Paleo Banana Bread Muffins
From: With Style & Grace
Makes about 7 muffins
1 1/2 cup almond flour
2 tablespoons ground flaxseed
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of nutmeg
pinch of salt
2 very ripe bananas, mashed
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon vanilla extract
1/3 chopped walnuts, plus more for topping
Preheat oven to 375 degrees. Place muffins cups in muffin tin and set aside.
In a large bowl, sift together almond flour, flaxseed, cinnamon, baking soda, baking powder, nutmeg, and salt.
In a separate bowl, add the mashed bananas, eggs, honey, vanilla and olive oil – mix well.
With you hands, make a slight well in the dry ingredients and pour in the wet ingredients. Add in chopped walnuts. Stir until combined.
Fill the baking cups about 3/4 full. Sprinkle a few chopped walnuts over each cup. Bake muffins for 21-23 minutes or insert a toothpick into the center and if it comes out clean, it’s time to remove.
Let cool for 5-10 minutes and enjoy!