BEEF FAJITAS WITH A PINEAPPLE/AVOCADO SALAD

July 2, 2016

 

This was delish and REALLY hit the spot.  

 

Every day we go through a routine at my house.  My son walks in the door from school and within the first minute of being home he asks, "What's for dinner?"  When I told him we were having Fajitas, his face lit up like a kid on Christmas morning, and he asked, "Will they have cheese?" To which I promptly said, "NO."  

 

I love cheese.  All different kinds of cheese.  When Jack was a toddler, he loved going into the special store that gave out cheese samples.  The 'cheese people' were always impressed that he willingly tried and generally loved even the stinkist of cheeses.  

 

But our life today has minimal cheese in it.  We haven't cut it out completely, but it is reserved for very special occasions.  Personally, neither of us does well with dairy.  I have a lot of issues with the production of milk.  In addition, there is the hormonal component.  As a health coach - if you have ANY sort of PMS issues, get rid of your dairy!  Even organic milk is loaded with hormones. There is very strong evidence linking dairy consumption to estrogen type cancers.  Genetically, those run in our family - so it's just good sense for US to minimize it, if we do not completely give it up.  

 

With my clients, I try to apply the 80/20 rule.  80% of the time you try to eat great, and 20% of the time, you can slip up - a little bit.  ♥  At home, we're more like a 95/5 rule.  We still have fun with food.  The goal with my personal meal planning, as well as my clients, is to keep it pleasurable. Nobody is going to stick to anything if they're not happy with their program.  

 

Anyway - getting back to the Fajitas - I promise you, that Jack didn't miss the cheese.  

 

For the FAJITAS

 

INGREDIENTS:

1 lb. Beef - I used Skirt Steak, sliced very thin

1 TBS. coconut oil

1 Onion, sliced

1 Pepper, sliced into strips - I used Red Bell Peppers, but you can use a variety of colors

1 - 2 jalapeno peppers, seeds, stem removed, diced

1 tsp. minced garlic

1 can organic diced tomatoes

1 TBS. Lime Juice

1 tsp. Chili Powder

1/2 tsp. Cumin

1/2 tsp. Chipotle Chili Powder

Salt and Pepper

Gluten Free Tortillas

 

DIRECTIONS:

Prep all of your veggies

 

In a heavy bottom saute pan, saute your onions, peppers, jalapeno.  

 

Add in your garlic, stir for a minute, then add in the tomatoes.  Allow it to cook for a few minutes, reducing the liquid.

 

Add in your beef - this is best not to overcook I think - so you'll want to try and cook it quickly.

 

Add in your seasonings:  salt, pepper, chili powder, cumin, chipotle chili powder.  

 

Add in your lime juice and you're done!

 

For tortillas - I have a gas stove, so I just turn the burners on and throw my tortillas right on the flame.  As you can see - we like ours 'toasty'.  Heat both sides, and remove to plate and cover with a lid to stay warm.

 

To serve, spoon some of your meat mixture into the tortillas and enjoy.  They really need nothing else.  

 

For the PINEAPPLE/AVOCADO SALAD

 

INGREDIENTS:

Roughly 1 1/2 cups of chopped fresh pineapple

1 avocado - diced

3 - 4 radishes, washed and sliced thin

1/8 red onion, sliced thin

2 TBS. Olive Oil

1 TBS Apple Cider Vinegar

Salt and Pepper

 

DIRECTIONS:

Toss all ingredients with your olive oil and vinegar, season with salt and pepper, and enjoy.  

 

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