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Title : Healthy Taco Tuesday inspiration from an expert Paleo
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Healthy Taco Tuesday inspiration from an expert Paleo

05/31/16

Paleo blogger Cassy joy Garcia decided to change your life and take control of their health at the age of 24 years with a degree in science and a knack for nutrition , immersed in the Paleo lifestyle and has not looked back. Through its new approach to food, which lost 10 dress sizes, "she lived without pain, and experienced more energy than ever."

This tasty taco recipe his new book Fed & Fit offers a healthy advantage to a staple summer with a tortilla exchanged for a slice of jicama . Yum!

This is what Cassy has to say about the recipe: "This barbecue is really good I've had and barbecue tasted as if it had been my job for the last fifteen years and finally landed in what I think is the perfect recipe .. a balance with maximum flavor and minimum effort is achieved. leftovers are extremely versatile and can be used to make taco salads, eggs, or peppers even stuffed scrambled! that said, wrapping the barbecue on a hot tortilla jicama and some cilantro and a squeeze of fresh lemon juice is quite dreamy Dang ".

Notes

Macro breakdown per serving: Protein: 40 grams; Fat: 32 grams; Carbohydrates: 9 grams

Ingredients

For the barbecue:

1 teaspoon fine sea salt
black pepper 1/2 teaspoon
1 tablespoon ground cumin
1 tablespoon chipotle chile powder
1 tablespoon dried Mexican oregano leaves
1/2 teaspoon ground cloves
1 (3 pounds) roast strip, cut into 8 wedges
2 tablespoons salted butter
4 cloves garlic, minced
3 bay leaves
1/4 cup apple cider vinegar
1/4 cup fresh lemon juice (about 2 limes)
1 lime, quartered, for garnish
De chopped fresh cilantro, for garnish

for jicama tortilla:

1 large, peeled and chopped jicama into thin disks

Directions

1. in a small bowl, mix salt, pepper, cumin, chipotle chili powder, oregano and clove. Dust the pieces of roast with spice mixture, making sure to cover all sides as well.
2. Melt butter in a skillet or saute pan over high heat. Once melted, add the meat in batches so that the container is not crowded. Brown the meat for about three minutes on each side, or until one develops coal. Transfer the cooked meat to slow cooker and repeat with the remaining meat.
3. Add the garlic and bay leaves to meat cooked in the slow cooker. Pour the lemon juice and vinegar. Cover and cook for four hours on high, or until meat falls apart when tested with a fork. Remove and discard the bay leaves and then work in the slow cooker, use two forks to shred the meat. Stir in the juices.
4. to make tortillas jicama or place discs jicama in a steamer basket over boiling water for three minutes or place in a microwave-safe bowl with two tablespoons of water, cover and microwave on high power for three minutes. When they have finished their texture will fragile for flexible. Allow to cool and drain on paper towels. Serve tortillas with shredded beef, garnished with lemon slices and cilantro.

Council

• leftover barbecue and prepared omelets kept refrigerated for up to five days. The barbecue will keep frozen for about five months.

Information

Category

The main dishes, barbecue

kitchen

Mexico

performance

6 to 8 servings

Time cooking

4 hours and 30 minutes

Nutrition

calories per serving

456

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