Almost Fajitas
INGREDIENTS:
Iron skillet recommended.
Meat:
coconut oil (organic virgin)
2 lbs boneless chicken and/or red meat (bison, beef, yak, elk, etc) (pasture-raised, grass-finished, organic)
chili powder
fresh ground peppercorns
fresh ground rock, mineral or sea salt crystals
Veggies:
coconut oil (organic virgin)
1 large white onion
2 bell peppers (different colors)
diced garlic
fresh ground peppercorns (black pepper)
Guacamole:
2 avocadoes (medium size-Hass)
1 lime
1/2 lemon
fresh ground peppercorns
fresh ground sea salt crystals
3 roma tomatoes
1 mini cucumber
2 sweet mini peppers (red, orange, yellow)
1 sweet onion core (or a shallot)
1 teaspoon diced garlic
Serving suggestion:
Serve with sour cream or if you're cow milk intolerant like me, you could opt for goat yogurt, goat feta cheese or goat cream cheese. Also serve with almond crackers (to replace tortillas) as in this recipe:
http://purehomeandbody.com/personal-body-care/cooking-with-essential-oils/paleo-almond-flour-crackers/
Prepare the guacamole as described in this link (the only difference is that for 1 lb of meat you use half the amounts suggested in the link below):
http://pan-cck.blogspot.com/2013/06/chips-and-guacamole.html
Meat Prep:
If like me you have trouble chopping raw meat, first throw the meat in the oven as is with some coconut oil for 10-15 minutes.
Veggies Prep:
Julienne chop (i.e. long thin strips) the onions and peppers.
Iron skillet recommended.
Meat:
coconut oil (organic virgin)
2 lbs boneless chicken and/or red meat (bison, beef, yak, elk, etc) (pasture-raised, grass-finished, organic)
chili powder
fresh ground peppercorns
fresh ground rock, mineral or sea salt crystals
Veggies:
coconut oil (organic virgin)
1 large white onion
2 bell peppers (different colors)
diced garlic
fresh ground peppercorns (black pepper)
Guacamole:
2 avocadoes (medium size-Hass)
1 lime
1/2 lemon
fresh ground peppercorns
fresh ground sea salt crystals
3 roma tomatoes
1 mini cucumber
2 sweet mini peppers (red, orange, yellow)
1 sweet onion core (or a shallot)
1 teaspoon diced garlic
Serving suggestion:
Serve with sour cream or if you're cow milk intolerant like me, you could opt for goat yogurt, goat feta cheese or goat cream cheese. Also serve with almond crackers (to replace tortillas) as in this recipe:
http://purehomeandbody.com/personal-body-care/cooking-with-essential-oils/paleo-almond-flour-crackers/
Prepare the guacamole as described in this link (the only difference is that for 1 lb of meat you use half the amounts suggested in the link below):
http://pan-cck.blogspot.com/2013/06/chips-and-guacamole.html
Meat Prep:
If like me you have trouble chopping raw meat, first throw the meat in the oven as is with some coconut oil for 10-15 minutes.
Veggies Prep:
Julienne chop (i.e. long thin strips) the onions and peppers.
