Ingredients:
8-10 oz cherry or grape tomatoes
5 oz feta cheese (in sheep's milk)
3 tbsp avocado oil
3-4 garlic cloves
~1/4 tsp Black pepper
1/4 tsp salt @redmondrealsalt (discount code: LOWCARBLOVE)
1/4 tsp oregano
1/4 tsp crushed red pepper
3-4 basil leaves sliced
Zucchini noodles (about 2 large zucchinis spiralized)
Optional: 1/2 tsp sweetener
Directions:
1. Preheat your oven to 400F
2. In a baking pan, add your tomatoes, feta cheese, avocado oil, garlic and seasonings
3. Bake for 30 mins until the tomatoes burst and feta cheese is super smooth.
4. In the meantime, spiralize your zucchini noodles! You can cook the zucchini noodles ahead of time but I like them raw.
5. Remove pan from oven.
6. Add your basil and sweetener (optional) and mix to form your sauce
7. Add raw zucchini noodles, toss in hot sauce for 3 mins and you're done!

Fiesta Taco Salad-in-a-jar with Creamy Avocado + Cilantro Dressing
The ULTIMATE in grab-n-go meals for your week ahead!  These salad jars are stacked with flavors, textures, and energy boosting nutrients!  This recipe requires a bit more prep and ingredients…but it’s SO worth it! Read recipe to the end before planning out your jars!

The avocado dressing and grass-fed beef instructions will make enough to assemble 6-8 jars.  The single serving jar quantities and “stacking” order are listed directly below. 

Use Wide Mouth Pint and Half Jars with Lids, or whatever sized salads you want to make!
Makes 6-8 Jars

Ingredients:

• 2 Tbsps creamy avocado + cilantro dressing in the very bottom of each jar
• 6-8 grape tomatoes
• 1/3 cup of seasoned ground turkey and black bean (directions below)
• 3 Tbsps fresh roasted corn, peppers, and green chile mixture
• 6 halved black olives
• 3 Tbsps of fresh diced red, yellow & orange baby bell peppers
• 1 Tbsp grated all-natural cheddar cheese
• 2 good handfuls of torn green lettuce leaves at the very top

For the Homemade Creamy Avocado + Cilantro Dressing:

• 1 medium ripe avocado
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup plain Greek yogurt
• 1 Tbsp fresh lime juice
• 3 Tbsps extra virgin olive oil
• 1 clove fresh garlic, peeled
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup cold water

For the Grass Fed Beef or Ground Turkey and Black Bean Filling:

• 15 ounces black beans, rinsed and drained if using canned
• 1 lb ground grass-fed beef, or turkey, browned
• 1/2 Tbsp cumin
• 1/2 tsp each of chili powder, onion powder, granulated garlic, paprika, and turmeric
• Add sea salt and fresh black pepper if desired.
• Adjust to taste I always add more seasonings at the end if desired

For the Roasted Corn:

• 1 tbsp avocado or olive oil
• 1/2 diced green bell pepper
• 1/2 diced red bell pepper
• 4-6 ounces diced, roasted green chilies
• 2 corn cobs or 1 cup frozen corn

Instructions:
From the Bottom of the jar, going up:
2 Tbsps creamy avocado + cilantro dressing in the very bottom of each jar6-8 grape tomatoes
1/3 cup of seasoned ground turkey and black bean (directions below)
3 Tbsps fresh roasted corn, peppers, and green chile mixture
6 halved black olives
3 Tbsps of fresh diced red, yellow & orange baby bell peppers
1 Tbsp grated all-natural cheddar cheese
2 good handfuls of torn green lettuce leaves at the very top

For the Dressing:
Place all your dressing ingredients into a food processor or high-speed blender.  Process until smooth, stopping to scrape down the sides.  Thin out the salad dressing out with about 1/4 cup cold water (more or less) just until you get your desired consistency.  Keeps well in an airtight container for 1 week, refrigerated. Makes 6-8 servings of dressing.

For the Filling:  Remove cooked, and seasoned meat mixture from pan, allow to cool, then place in a bowl add black beans and gently stir to combine.

For the Corn:  Using a cast iron skillet heat 1 Tbsp of avocado, or olive oil, then add in this order 1/2 diced green bell pepper, 1/2 of a diced red bell pepper sauté for 2 minutes add the corn cut and removed from 2 cobs and 4-6 ounces diced roasted green chilies. Sauté all together for 3-4 minutes on a med-high heat…don’t over roast this mixture, you want it firm. Assemble your salad jars in the order first mentioned above.

These stay well for 3-4 days, sealed well in the refrigerator. Enjoy!

1. Ingredients
   For the Homemade Creamy Avocado + Cilantro Dressing:
   • 1 medium ripe avocado 
   • 1/4 cup fresh cilantro leaves, chopped 
   • 1/4 cup plain Greek yogurt
   • 1 Tbsp fresh lime juice 
   • 3 Tbsps extra virgin olive oil 
   • 1 clove fresh garlic, peeled
   • 1/4 tsp sea salt 
   • 1/4 tsp freshly ground black pepper 
   • 1/4 cup cold water
   For the Grass Fed Beef or Ground Turkey and Black Bean Filling:
   • 15 ounces black beans, rinsed and drained if using canned 
   • 1 lb ground grass-fed beef, or turkey, browned, and well seasoned with the following:
   • 1/2 Tbsp cumin
   • 1/2 tsp each of chili powder, onion powder, granulated garlic, paprika, and turmeric. 
   • Add sea salt and fresh black pepper if desired.
   • Adjust to taste I always add more seasonings at the end if desired.                                                                                                                                                                               
   For the Roasted Corn:
   1. Remove cooked, and seasoned meat mixture from pan, allow to cool, then place in a bowl add black beans and gently stir to combine.
   2. Using a cast iron skillet heat 1 Tbsp of avocado, or olive oil, then add in this order 1/2 diced green bell pepper, 1/2 of a diced red bell pepper saute for 2 minutes add the corn cut and removed from 2 cobs and 4-6 ounces diced roasted green chilies.
   3. Saute all together for 3-4 minutes on a med-high heat...don't over roast this mixture, you want it firm.
   4. Assemble your salad jars in the order first mentioned above.
   5. These stay well for 3-4 days, sealed well in the refrigerator.
2. • 1 tbsp avocado or olive oil 
   • 1/2 diced green bell pepper
   • 1/2 diced red bell pepper
   • 4-6 ounces diced, roasted green chilies
   • 2 corn cobs  or 1 cup frozen corn
   Instructions
   From the Bottom of the jar, going up:
   1. 2 Tbsps creamy avocado + cilantro dressing in the very bottom of each jar
   2. 6-8 grape tomatoes 
   3. 1/3 cup of seasoned ground turkey and black bean (directions below)
   4. 3 Tbsps fresh roasted corn, peppers, and green chile mixture
   5. 6 halved black olives 
   6. 3 Tbsps of fresh diced red, yellow & orange baby bell peppers 
   7. 1 Tbsp grated all-natural cheddar cheese
   8. 2 good handfuls of torn green lettuce leaves at the very top
   Dressing Instructions:
   1. Place all your dressing ingredients into a food processor or high-speed blender.
   2. Process until smooth, stopping to scrape down the sides.
   3. Thin out the salad dressing out with about 1/4 cup cold water (more or less) just until you get your desired consistency.
   4. Keeps well in an airtight container for 1 week, refrigerated. Makes 6-8 servings of dressing.
    Filling Instructions: Makes enough for 6-8 salad jars

​Beef Unstuffed Egg Roll Stir Fry
This quick and easy recipe gives a whole new spin on the typical egg roll! Instead of being stuffed AND fried, it’s much healthier unstuffed and made at home with healthier oil.
Works great for meal prep! Simply divide equally between 4 sealable containers, and store in the fridge for 4-5 days.
​
​Beef Unstuffed Egg Roll Stir Fry
I totally craved deep-fried egg rolls when I was pregnant with my oldest daughter 17 years ago, and *wish* that I would have had this recipe in my arsenal, rather than hitting up the take out joint MULTIPLE times per week!
Unstuffed Egg Roll Stir Fry is THE perfect dinner made with all natural ingredients that are good for the whole family!
Make ahead of time or whip it up for a quick delicious and nutritious dinner sure to please your entire crew!
Best part? This method is actually much easier than making regular stuffed egg rolls at home, but I bet it’ll definitely hit that same spot for ya!Try this recipe using ground chicken or turkey, too! FANTASTIC any way you spin it!Makes about 4-5 servings


Ingredients:

• 1.5 lbs. lean grass fed ground beef
• 1 large head of green cabbage, shredded thinly
• 3 small carrots, peeled and cut into small matchsticks
• 6-8 green onions, cut into 2” pieces
• 4-5 cloves fresh garlic, minced
• 1 Tbsp grated fresh ginger
• 1 Tbsp sesame oil
• 1/4 cup low sodium soy sauce, Bragg’s liquid aminos, or (my favorite) coconut aminos
• 2 Tbsps toasted sesame seeds

Instructions:In a small bowl, whisk garlic, ginger, sesame oil, and soy sauce, then set aside.Heat a large skillet over medium-high heat, and add in the beef. Cook, breaking the meat with a wooden spoon until browned and cooked through.
Stir in your carrots, green onions and cabbage, then stir fry for about 3 minutes.
Drizzle your soy sauce mixture into the skillet, and continue stir-fry cooking for about 4 minutes more, or just until all of your vegetables are crisp-tender.​
Sprinkle each serving with sesame seeds, and additional chopped green onions, if desired.Works great for meal prep too!Simply divide equally between 4 sealable containers, and store in your fridge for 4-5 days.Enjoy!