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2 Tbs chilli powder
1 Tbs ground cumin
1.5 tsp celtic sea salt
1.5 tsp oregano
2 tsp sweet paprika
1 tsp onion powder
1 tsp garlic powder
2 Tbs coconut/ghee/avocado oil
1 onion, diced
1 kg organic minced beef
1 red capsicum, diced
2 zucchini, diced
1 punnet cherry tomatoes, chopped
Optional: 1 can organic rinsed kidney beans
1 tsp beef liver (we used Gelpro)
1 ripe avocado
1 scoop collagen powder
1 tsp extra virgin olive oil
Juice of half a lime
Mix all the spices together, store in an airtight container.
Melt coconut oil (or ghee/avocado oil) over a medium stove. Cook onion until soft. Add the minced beef and 2 Tbs seasoning and stir until lightly browned. Add the beef liver powder.
Add the capsicum and zucchini and cook for about 5 minutes. Add the tomato and stir. Cover and cook for another couple of minutes.
Add the strained and rinsed kidney beans.
Mix all of the guacamole ingredients together with the back of a fork until smooth.
Serve on a bowl of rice/baked potato/steamed green veggies
Top with: Greek/coconut yogurt, guacamole, goat’s cheese, jalapenos, coriander and a sprinkle of crushed corn chips
Note: it’s really important to mix the seasoning yourself. Store bought taco mixes (like old el
paso) are up to 27% sugar!