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Low Carb Taco Skillet Recipe

It’s been 2 weeks since I’ve restarted my low carb adventure with my workout buddy and dear friend. Though there’s nothing really significant to share regarding my fitness or weight loss yet, there is one thing I can share – RECIPES!

I’ve been on Pinterest and Yummly looking for recipe inspiration and found this recipe for a taco skillet dinner by Courtney of Sweet C’s Designs. It looked delicious and was relatively low in carbs so Charlie and I decided to try it, with a few of our own revisions. We were right, it was delicious! We don’t have tacos at home very often so the flavor was a nice change. Here’s our recipe below (as well as the carb content, booyah!) if you want to make it for yourself at home.

taco_skillet_header

Difficulty: Easy
What you’ll need (makes 7 servings):

  • Ground beef (1-1.5 lbs)
  • Canned tomato with green chilli (2 small cans)
  • Baby kale or spinach (or both!) (2 cups) – Keep in mind spinach has less carbs per cup
  • Green onions (2 tbs, diced)
  • Cilantro (2 tbs, minced)
  • Yellow onion (1/2 cup, diced)
  • Bell peppers, pick your favorite color (2, diced)
  • Adobo seasoning (1 tbs)
  • Chilli powder (1 tbs)
  • Sriracha (to taste, depending on how spicy you’d like)
  • Salt and pepper (to taste)

Step 1. Sautee the ground beef with salt and pepper. We used 85% lean. Drain the excess fat after fully cooked.
ground_beef
Step 2. Add the bell peppers and yellow onion. Let cook for 1 minute.
bell_peppers

Step 3. Add canned tomato, and let simmer about 15 minutes.

tomato

Step 4. Add your spinach/baby kale and stir, they wilt quickly so no need to simmer for more than a minute.

spinach

Step 5. Top with cheese and let it melt. Top with fresh cilantro and green onion and voila!

taco_skillet

This was such an easy recipe! The best part, you only need 1 pan and don’t need to wash in between steps. Easy to make, easy clean up! As far as nutritional info, here’s the carb content for the amount that we made (based on the info we found online):

  • Ground beef (1-1.5 lbs) – 0 carbs
  • Canned tomato with green chilli (2 small cans) – 10g carbs, 5 g fiber = 5g net carbs
  • Baby kale or spinach (or both!) (2 cups) – 2 cups spinach: 4g carbs, 2g fiber = 2g net carbs
  • Green onions (2 tbs, diced) – 2g carbs
  • Cilantro (2 tbs, minced) – 0 carbs
  • Yellow onion (1/2 cup, diced) – 7g carbs, 1g fiber = 6 net carbs
  • Bell peppers, pick your favorite color (2, diced) – 14g carbs, 6g fiber = 8g net carbs
  • Adobo seasoning (1 tbs) – 0 carbs
  • Chilli powder (1 tbs) – 3g carbs
  • Sriracha (to taste, depending on how spicy you’d like) – 2 tsp = 2 carbs
  • Salt and pepper (to taste) – 0 carbs
  • Total: 42g carb – 14g fiber = 28g net carbs

That would equal 4g of net carbs per serving. Woot woot! Happy eating!

xoxo,

Kissa

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Spicy Tuna Cucumber – Low Carb Sushi

Hello Wednesday!

I know it’s been a bit quiet around here, I’ve missed blogging so much but I’ve been doing a lot of work behind the scenes to streamline my process while trying to focus on the product and what truly matters.

While I’m still trying to calm down from the excitement and exhaustion that was Unique LA Spring Show (recap coming soon), Charlie and I have been on our new diet for 10 days now. This diet (called the anabolic diet) is a natural next step to my low-carb lifestyle. It’s a low carb diet for 5 days, then switches to a high carb diet for 2, and then starts all over again. To rid your system of most of the glycogen in your system, you do a 12-day straight low carb diet. My carb amount is set to 5%.

Now that all the technicality is out of the way, I have to share this low-carb sushi alternative. As you guys know, I love sushi. I could have it every single day for every meal if I could! So this whole low-carb diet is putting a damper on my sushi-game. Until now 🙂

low-carb-spicy-tuna

YES. It’s as good as it looks people!

For the spicy tuna you’ll need:

  • 1.5 lbs Ground Tuna (sushi grade)
  • 1 tbs toasted sesame oil
  • 1 tsp salt
  • 1 tbs chili flakes (more or less depending on your taste buds)
  • 1 tsp cayenne pepper (more or less depending on your taste buds)

We also made a wasabi mayo to go with it to give us that little bite. To make the wasabi mayo you’ll need:

  • 1 tbs wasabi paste
  • 3 tbs mayonnaise

Slice up a cucumber (not too thin so it can hold), top the spicy tuna on top, and drizzle a little bit of soy/lemon on top. Be careful with the soy sauce, though. Of all the items in this recipe, it has the most carb content. But you should be fine as long as it’s not swimming in it.

low-carb-spicy-tuna2

OMG. Just looking at these makes me want to make it again for dinner tonight!

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Brazillian Cheese Rolls Recipe

Charlie and I had dinner with a couple of our really good friends the other night. Charlie was in the mood for a good dinner. We’re talking grilled rib eye steak with potatoes and salad kind of GOOD. He brought up that he wanted some of the Brazillian cheese rolls I make to go with it.

Brazilian cheese bread
Brazilian cheese rolls

Yes, do you see that goodness? I’m drooling as we speak. If you’ve ever been to a churrascaria you’ll know what I’m talking about. These are no joke! I’m warning you now, the moment you taste you’ll be addicted!

I remember the day I told myself to make these little cheese-filled pieces of heaven, I scoured the good ole internet to find a recipe. After trying a few that were EPIC fails, I found this one by Kirbie’s Cravings. Her recipe was almost spot on to my taste, so I just tweaked it a bit (mainly adding more cheese to the recipe lol). Her recipe also instructed to put 1 egg in it, but didn’t find it necessary for me. But you can definitely add it if it improves your recipe! 🙂

Ingredients

  • 1 cup of milk
  • 1/2 cup of water
  • 1/2 cup of oil
  • 3 cups of tapioca flour
  • 1 tsp of salt
  • 1 cup of grated sharp cheddar (you can also use another type of cheese, like gruyere)
  • 1 cup of grated parmesan cheese

Instructions

  1. Boil 1 cup of milk, 1/2 cup of water and 1/2 cup of oil together in a small pot.
  2. In a separate bowl, mix 3 cups of tapioca flour, 1 tsp of salt, and the grated cheese
  3. Pour the liquids over the other ingredients and mix it all with a spoon until you have a smooth batter. Make balls with the batter. You may want
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    to add a little bit more tapioca flour until the batter doesn’t stick to your hands. Make balls about one inch in diameter.

  4. Oil a mini-muffin pan with non-stick spray. You can also take some oil and spread it with a brush. Bake at 400º for about 15 minutes until they turn golden. These are best eaten warm.

Enjoy!

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