One dinner that I always looked forward to growing up was taco night, and if nachos were on a restaurant’s menu, I usually ordered them. Tortilla chips are probably my most favorite food in the world. Did you know that?
Since I had all the ingredients on hand, I decided to celebrate my own little Taco Night with CD. It wasn’t quite what my mom used to make, but both Chris and I loved it.
The base of my taco salad was roasted kale. For the taco meat, I browned 1 lb. of grass-fed finished beef with 1 onion, 1 tsp salt, 1 tsp chili powder, 1 tsp paprika, 1/2 tsp cumin, 2 cloves of crushed garlic, and a little water. Toppings included pine nut queso (recipe below), Don Sabrosa’s mild black bean & corn salsa, and Trader Joe’s flaxseed tortilla chips. Delicious!
Pine Nut Queso
1 cup raw pine nuts
3/4 cup water
Edited to Add: 3 TBSP nutritional yeast (I forgot the most important ingredient!)
2 TBSP fresh lemon juice
1 TBSP tahini
1 tsp salt
2 tsp onion powder
1/4 tsp garlic powder
pinch of mustard powder
Blend all ingredients until smooth and creamy.
I continued the taco theme this morning with my breakfast…
Leftover roasted kale topped with 2 scrambled eggs, pine nut queso, and a spoonful of my dwindling chipotle almond butter with a few chips on the side. Great way to start the day!
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