Whole30 Day 12: Chipotle Carnitas Salad

Let's be real.  Sometimes you have to eat out.

Chipotle Carnitas Salad:

Photo: A Balanced Life Cooks

• local, fresh lettuce
• naturally raised pork
• no rice
• no beans
• grilled fajita veggies: bell peppers, onions, oregano
• tomatillo-green chili salsa: fire-roasted tomatillos, tomatoes, jalapeño peppers, red onion, cilantro, garlic, cumin, oregano
• pico de gallo
• guacamole
• no cheese
• no sour cream
• no corn salsa

Whole30 Day 8: No-Taco Tuesday

Tonight's dinner was inspired by my sister-in-law's take on Non-Taco Tuesday. Check out her instagram and more delicious paleo plates.

• Start with any fresh greens
• Top with fresh or grilled veggies: bell peppers, red onions, zucchini, carrots, broccoli, etc.
• Add seasoned grass-fed ground beef: as you're cooking your beef add cumin, sea salt, pepper, cayenne, garlic powder, etc.
• Top with pico de gallo and guacamole

Super easy and super yum!

Whole30 Day 2: Steak Fajita Salad

Photo: Researching San Diego

When I came across grass-fed hanger steak in my freezer I looked up how to cook it and realized it would make great fajitas.

Marinade Ingredients:

• hanger or flank steak, sliced 
• 1/4 C EVOO
• 1/4 C apple cider vinegar
• salt
• pepper
• 3-4 smashed garlic

Salad Ingredients:

• fajita Veggies:  bell peppers, onions, zucchini, etc
• salad greens
• guacamole

Marinade Directions:

1. Add all ingredients to a giant ziploc bag and mix well.
2. Allow to refrigerate for at least 6 but not more than 8 hours, turning once halfway through.

Salad Directions:

1. Sauté veggies in EVOO until al dente, not mushy
2. Add salt and cumin (optional) to taste, remove from pan, and set aside
3. Add steak to same pan and cook to desired temp.
4. Place salad greens on each plate
5. Add sautéed fajita veggies
6. Top with steak and guacamole