Fun, festive and FREE of dairy, legumes and corn - this is the perfect Paleo Taco Dip to bring to a party or enjoy while watching your favorite game! Can be made as individual servings or one big casserole dish.
This is such an easy meal with so much flavor, it’s kind of absurd. These taco stuffed bell peppers not only look so amazing, they taste even better than they look. It’s like a little single-serving bowl full of goodness – and you get to eat the bowl.
This recipe is a keeper, and anyone can make it with ease. Just cook up the ground beef, mix in the taco seasonings and other ingredients and stuff the peppers to the brim. Cook them in the oven for just 15 minutes and in no time you’ll be devouring these easy taco stuffed bell peppers.
I started making these breakfast taco bowls when we had leftovers meat from our dinner the night before. These bowls are basically all my favorite things in one meal so I am pretty big fan of this recipe.
You really can customize this taco bowl to any of your favorite ingredients. We often just use whatever veggies are in the house or I substitute roasted sweet potato for the friend plantains. A lot of times I skip the fried egg to save time and it is still as delicious.
Nothing says you can’t still enjoy taco night when you live a grain-free lifestyle! This recipe takes classic taco flavors and deconstructs them to create a deliciously fresh salad. Enjoy this meal for lunch or dinner any day of the week!
Rutabagas have become an almost-whole-family-approved veggie since we first tried them a few months ago, and a ranch seasoning blend is always a huge hit around here. This is the ratio of herbs/seasonings my family enjoys in the ranch seasoning blend, but you can adjust as necessary to suit your taste.
Roasting rutabagas brings out a slight sweetness, and everyone I serve them to thinks they are potatoes at first. They have a mild flavor similar to a Yukon gold potato (as long as you store them in a cool dark place and use them before they develop soft spots or grow sprouts), and their texture is very firm like a carrot. Use a very sharp knife when peeling and dicing and work on a stable surface!
Fish Tacos with Smoky Slaw (recipe from Make It Paleo 2)
This recipe is one of our favorites from our new cookbook, Make It Paleo 2. We love it for it's balance and fresh flavors... this dish is super refreshing during the summer when the slaw ingredients are in season. If you don't want to go all-in, this would be great in lettuce cups instead of the tortillas, giving it an additional pop of crunch and lightness. If you love this recipe, get your hands on a copy of Make It Paleo 2 (http://bit.ly/MakeItPaleo2)