Well, it’s Day 9 of the 21 Day Sugar Detox! I’ve had tons of energy lately and my appetite has been awesome (hungry at meals, not hungry in between)! I’m also finding out all the amazing ways you can cook with a green banana (I’m currently perfecting a 21DSD chocolate chip cookie recipe with green banana!).
I anticipate that today will probably be the hardest day of the detox because I seem to have caught my family’s cold; I’ve got a terrible sore throat and kind of feeling “out of it” in general. I’m also sore but I suspect that’s from my rock climbing adventures!
Anyway, let’s talk about meal prep! Our fridge is pretty bare right now but we do have this yummy taco casserole in the freezer and I’ll probably break it out for lunch! It’s so easy to make a big batch of this and have it for the week! It tastes like a cross between enchiladas and tacos and I know you’ll love it!
- Tortillas:
- 4 egg whites
- 1-1/2 cups [url href=”http://www.amazon.com/gp/product/B00GEDNBQM/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00GEDNBQM&linkCode=as2&tag=coituppa-20&linkId=MJWS5CS4MXWWQRE6″ target=”_blank”]unsweetened almond milk[/url] or [url href=”http://www.amazon.com/gp/product/B005HGJ8IM/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B005HGJ8IM&linkCode=as2&tag=coituppa-20&linkId=LKB3QSUBU2WVWQJI” target=”_blank”]coconut milk[/url] for nut-free
- 1/2 cup coconut flour (I only recommend [url href=”http://www.amazon.com/gp/product/B000KENKZ8/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000KENKZ8&linkCode=as2&tag=coituppa-20&linkId=AOPI2ED2LBE3DWK5″ target=”_blank” rel=”nofollow”]this one[/url] and [url href=”http://www.amazon.com/gp/product/B00BSZBEAG/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00BSZBEAG&linkCode=as2&tag=coituppa-20&linkId=L4KYB5HNH3I7V57K” target=”_blank”]this one[/url])
- 1 tablespoon [url href=”http://www.amazon.com/gp/product/B002RWUNYM/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B002RWUNYM&linkCode=as2&tag=coituppa-20&linkId=6EJJXCRY7RAAGXII” target=”_blank” rel=”nofollow”]psyllium husk powder[/url]
- 1 tablespoon [url href=”http://www.amazon.com/gp/product/B00B3COTYM/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00B3COTYM&linkCode=as2&tag=coituppa-20&linkId=UDYVNKR627W4T7A5″ target=”_blank” rel=”nofollow”]coconut oil[/url]
- Casserole:
- 1 pound ground beef
- 1/2 onion, chopped
- 1/2 cup chopped bell peppers
- 1 tablespoon chili powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1/3 cup chopped fresh cilantro
- Salt to taste
- 2 cups [url href=”http://www.amazon.com/gp/product/B000WCY70U/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000WCY70U&linkCode=as2&tag=coituppa-20&linkId=HMUXHBBVDXKYDPCG” target=”_blank” rel=”nofollow”]salsa[/url]
- Guacamole
- 1 ripe avocado
- 3 tablespoons [url href=”http://www.amazon.com/gp/product/B000WCY70U/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000WCY70U&linkCode=as2&tag=coituppa-20&linkId=HMUXHBBVDXKYDPCG” target=”_blank” rel=”nofollow”]salsa[/url]
- 1/2 tablespoon lime juice
- Whisk together the egg whites and almond milk. Add the coconut flour and psyllium and mix well. Cook in the coconut oil on a hot skillet, 3-4 tablespoons at a time, until golden on each side. Set aside.
- Preheat oven to 350° F.
- Brown the beef in a large skillet and add the onion, peppers, and spices and cilantro. Cook until veggies are tender.
- In a 9″x13″ glass baking dish, layer the tortillas, meat mixture, and salsa. Keep layering until all the fixins are used up.
- Bake for 25-30 minutes.
- Let stand 10 minutes.
- Slice and serve with guacamole: mash the avocado and stir in salsa and lime.
- Enjoy!
Shared at Allergy-Free Wednesday, Savoring Saturdays
Do you think you could sub cassava flour in for the coconut flour? I use red palm oil instead of coconut and haven’t had any issues there, other than turning everything a different color. My son is allergic to Coconut, so we can’t use it.
I don’t know that you could sub in this particular tortilla recipe but you could use a different recipe to make cassava tortillas and make this casserole with those.
I made this tonight for the first time and it was a huge hit (with me and my boyfriend, because we were so hungry we ate the whole thing ourselves).
I subbed the tapioca flour like you suggested… it took me about half of the tortilla batter to get the size and flipping down and I must say that when I first tasted the tortilla I thought that it was too much like a coconut flour pancake, but once it was all assembled the flavors were amazing. My boyfriend said the “pancakes” were the best part.
I used ground pork instead of beef and used my own taco seasoning recipe (similar to yours but with paprika and cumin) and it was perfection.
Thank you for this awesome recipe!
Glad you enjoyed it Sheeva! 🙂
This sounds so good! I’m loving your 21DSD posts. Thanks for sharing this with us at Savoring Saturdays linky party. I’ll be featuring your recipe this week. Hope you’ll join us again later today.
I just said out loud “oh that look sooooo good.”
I cannot wait to try this. Mexican is probably my favorite cuisine of all time, but the number of creative recipes I have come up with on GAPS and AIP haven’t been as amazing looking as this. Do you have a recommendation on what to sub the psyllium husk powder with? I don’t have it on hand, but have everything else 🙂 Thank you!
You could probably use a couple TBSP of tapioca starch 🙂