I just got back from spending a week in San Francisco with my little sister and as fun as it was, I am SO glad to be back home. After eating tons of carbs, dairy and sugar after completing a Whole 30 the month before I left, let’s just say that my tummy didn’t have nearly as much fun as the rest of me did. Haha! As soon as I got back, I jumped right back into eating Paleo and mostly Whole 30. (I don’t worry about the alcohol. I’m young and let’s be honest, I do love wine.)
Speaking of California and dairy, I may not eat it but man, this commercial just gets me every single time! Hilarious.
One of my favorite things when I do food prep, is cooking up something that is plain that I can make a ton of, then freeze and cook it into different meals. In order to make this recipe, you’ll need to make a batch of shredded beef. Basically, crock pot on low + 8 hours + 4-5 pounds rump roast + beef broth = shredded beef. Easy peasy.
I had closer to five pounds of beef. I separated it out into three containers to freeze – so I have three potential future meals. Make sure you add the cooking liquid to the containers before you freeze them to ensure the beef stays moist. (What a weird word… “moist”…)
Mexican Beef Salad
Prep time: 15 min. | Cook time: 10 min.
What you need:
- About 2 c. Shredded Beef
- 2 large tomatoes, diced
- 2 jalapenos, minced – divide
- 1 small onion, minced – divide
- 1/4 c. cilantro, chopped small
- lime juice
- garlic powder
- onion powder
- chili powder
- salt and pepper
- 1 T. fat of choice (I used coconut oil.)
- 1 T. minced garlic
- taco seasoning (You can use a packet of taco seasoning but if you’ve got a stocked spice cabinet, it’s cheaper to make your own.)
- guacamole (I used a Wholly Guacamole 100 calorie pack so I don’t have to worry about my guac getting gross before I get to the leftovers.)
- Thaw out some shredded beef.
- Make the pico de gallo. Cut up and combine the first four veggies in a bowl (only use half the minced jalapeno and onion, reserve the rest for later). Add lime juice, garlic powder, onion powder, chili powder, and salt and pepper to taste. (Add a little bit, stir, taste. Repeat until you get the flavor you like.) Put it in the fridge to let the flavors party while you make the beef.
- Add oil to pan over medium heat.
- When oil is hot, add remaining onion and cook until onions are soft.
- Add garlic and saute another minute.
- Add remaining jalapeno to pan and cook for a minute or two.
- Add shredded beef and taco seasoning to pan. Cook until the beef is heated through.
- Put your salad together – spinach, beef mixture, pico de gallo, guacamole. Enjoy!