Taco Salad Bowl {Low Carb, Low Effort, Super Versatile}

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Do you sometimes just feel like you’re missing the whole plot?

Unfocused, always lagging behind and just a bit ‘meh’?

I totally feel that way at the moment! {Don’t worry, this is not a pity-party-post, I just need to ‘air’ my feelings a bit…}

I’m feeling a bit uninspired food-wise, like I’m stuck in a rut and there’s a bit of a power battle going on between the idea of trying to eat healthy, but still delicious and exciting foods, and feeling a bit defeated because all the ‘good’ stuff is just full of bad stuff and the wrong calories!

It’s almost as if, the harder I try to be innovative with healthy, delicious food, the more I get it wrong.

Remember the egg fast?
Well, since doing that egg fast, I’ve just been battling with a couple of extremely stubborn kilos, as well as slightly tighter-fitting pants…
So – needless to say, a quick-fix is NOT for me!

I’ve since decided to just go back to keeping it simple:
Eat REAL food
Don’t try and be too fancy – stick to the basics
Eat when I’m hungry
Watch out for those sneaky carbs, by tracking things on My Fitness Pal {not obsessively, but just to be aware of what I’m actually consuming}

Hopefully you haven’t dozed off after reading all my rambling thoughts…

Here’s a recipe for a very simple, yet super tasty, REAL, Low Carb Taco Salad:
{What I love about this, is that you can make a large batch of this curried mince and use it for many different meals – you can also keep it in the freezer for a quick dinner on a busy night}

[recipe title=”Taco Salad Bowl” servings=”8-10″ time=”30mins” difficulty=”easy”]

You will need:

1 onion, diced
2 tbs olive oil
2 red chilies, finely chopped
1 red pimento pepper, diced
2 cloves garlic, finely chopped / crushed
2 tbs curry powder
1 tsp turmeric
1 tsp cumin
1 kg mince {as always, I used venison}
1-2 tsp salt
1/2 cup chicken stock

1 baby gem lettuce
1 red pimento pepper, sliced
4 cups double cream, plain yoghurt OR sour cream
4 cups white gouda cheese / mature cheddar / Mozzarella, grated

Heat the olive oil in a large pot and saute the onions, garlic, chilies and the diced red pepper.
Add the spices and let it cook until soft and fragrant.

Add the mince, season with salt and stir-fry until cooked.

Add the chicken stock and let it simmer for a few minutes.

Serve this on a bed of shredded lettuce {that is easy to eat – not too big pieces of lettuce}, along with about 2 tbs freshly sliced red pepper, 1/2 a cup of yoghurt and 1/2 a cup of grated cheese.
Garnish with a nice big piece of lettuce on the side and add a few sprigs of coriander if you like {not pictured}.

[/recipe]