Meal Details
1. Paleo taco stuffed peppers
425 cals, 50p, 14c, 17f (per meal)
1 cup (256g)
2 lbs (907g)
1 cup (250g)
4 tsp (11g)
8 small (592g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 400°F (200°C).
2
Cut tops off of peppers and discard the seeds. Set aside.
3
In a large skillet, brown the ground beef with some salt and pepper, 8-10 minutes.
4
Add in tomato puree, taco seasoning, and about half the salsa verde. Simmer for 2-4 minutes and turn off heat.
5
Scoop taco mixture into the peppers. Bake for 20 minutes until peppers are tender.
6
Top with remaining salsa verde and serve.
2. Tomato and avocado salad
315 cals, 4p, 9c, 24f (per meal)
1/3 cup minced (80g)
1/3 cup (80mL)
2 2/3 avocado(s) (536g)
2 2/3 medium whole (2-3/5" dia) (328g)
4 tsp (20mL)
1/2 tbsp (4g)
1/2 tbsp (8g)
1/2 tbsp, ground (3g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.