Paleo Magazine – August-September 2019

1 In a small bowl, combine all ingredients for the taco
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2 4HRL[OLUHJOVZ!Wash the mini bell peppers, slice
in half, remove any seeds, and place on a serving platter,
cut side up. Heat the oil in a large skillet set over medium
heat. Add the ground beef and 2 tablespoons of the taco
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container). Cook, stirring to break up any large pieces,
until cooked through and no longer pink, 10-12 minutes.
Remove pan from heat and cover to keep warm.

3 4HRL[OLZ^LL[WV[H[V ̧JOLLZLZH\JL!¹Place
the cooked and cooled sweet potato meat into a food
processor or high-speed blender. Add the broth, apple
cider vinegar, nutritional yeast, coconut cream, hot
sauce, garlic powder, smoked paprika, and salt. Blend
until fully combined and it resembles a smooth sauce.
Set aside.

4 ;VHZZLTISL! Fill the pepper halves with the taco meat,
drizzle on sweet-potato “cheese sauce” and top with
diced avocado, pico de gallo, and chopped green onion.
Serve.

Caramelized Acorn Squash Salad

with Maple-Mustard Vinaigrette

For the dressing

3 TBSP extra virgin olive oil

1 TBSP apple cider vinegar

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:LHZHS[HUKISHJRWLWWLYto taste

For the salad

1/4 cup raw pecans

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  ZTHSSVUPVUsliced into 1/4-inch-thick rings

HJVYUZX\HZOhalved, seeded, and cut into

1/4-inch-thick semi-rounds

1 TBSP coconut sugar

4 cups organic arugula

WVTLNYHUH[Larils removed from the rind

  TLKP\TH]VJHKVsliced

1 In a small bowl, whisk together the dressing ingredients. Set aside.

2 Heat oven to 350°F. Add pecans to a baking sheet and roast for

5 minutes or until fragrant, keeping an eye on them because they

can burn easily. Remove from oven and set aside to cool.

3 Heat a large skillet over medium heat and add 1 tablespoon of

the coconut oil. Add the onions and cook until golden brown and

tender, about 15 minutes, turning once halfway through cooking.

Remove to a paper-towel-lined plate and set aside to cool.

4 To the same skillet, add the remaining 1 tablespoon of coconut

oil. Sprinkle both sides of the squash with coconut sugar. Place

squash in the skillet and cook until golden brown, 3-5 minutes.

Flip and cook another 3-5 minutes or until golden brown. Remove

squash to a plate to cool slightly.

5 Add arugula to a large bowl or serving plate. Toss with 1/2 of

the dressing (whisk again before using) and add a little salt and

pepper, to taste. Add the toasted pecans, caramelized squash and

onions, pomegranate arils, and avocado slices. Drizzle the rest of

the dressing over the salad and serve.

LIST of INGREDIENTS

the METHOD

the METHOD

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serves (^4)
serves
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