Taco Salad

This recipe is one of the most flavorful, warm and filling dishes I have yet to make for the early stages of the candida diet.

Ingredients:

1lb ground beef
1 onion
"Simply Organic" Southwest Taco seasoning (does not contain black pepper)
Half of one green or red cabbage
Refried beans (I like Amy's organic with green chilies)

Optional:
Salsa
Cultured Sour cream
Avocado


Saute beef and minced onion in one skillet. In another skillet saute the cabbage (And some onion-optional) in coconut oil.  Heat of refried beans in a pot.  Follow the directions on the taco seasoning- add to beef when cooked thorough.

When cabbage is cooked to desired constancy- I like mine a little crisp still, put a layer of cabbage on your plate. Top with beef mixture and beans. Add salt to taste.  If you wish, add salsa, sour cream, or avocados. Enjoy.

You could do the same with lettuce instead of cabbage.

Roberta's Southwestern Salad

This is a great salad to serve with a variety of main Mexican dishes. 


Ingredients:
2-3 Cobs white corn, uncooked

Yellow bell pepper

Carrots

Tomatoes

Avocado

Cilantro

Romaine Lettuce

Dressing:

Peperoncini infused olive oil
1 Lime
Salt
Extra virgin olive oil


The quantities of the ingredients are up to personal taste. I prefer a larger veggie to lettuce ratio.  Here is the recipe for a very large salad:


Take one head Romaine lettuce, wash and tear or cut into smaller pieces.  Cut one bell pepper, two carrots, 3 avocados, two tomatoes, and add.  Take the uncooked corn, and cut the kernels off and add to salad. Take the whole leaves off cilantro stems and add (maybe 1/4 cup of just leaves).

For the dressing, a little goes a long way.  I use the regular olive oil to dilute the spiced olive oil to make a milder dressing, but you can use just straight peperoncini infusion if you like it spicy.  For this quantity of salad you only need about 1/4 cup of olive oil total. Add the juice of the entire lime (with pulp-ok), and salt to taste.  Toss.