Taco Seasoning Mix

I recently purchased a bunch of grass-fed beef and the cow is in process so… I have to clean out my freezer. Which means I eat my older beef as quickly as possible. Makes a lot of sense, doesn’t it? This morning it was taco meat. I ate it with some scrambled eggs and guacamole for a delish high-fat/high-calorie meal (it’s cold, windy and rainy over here in Western Oregon). I guess you could say I’m jonesing for more tropical climates… or San Diego. Which ever is cheapest.

Okay. So, here’s my super easy recipe. I make a whole bunch of it up at once and buy my spices organic and in bulk. There are probably places that you can do this from wherever you live. Here in Portland, we have Bob’s Red Mill over in Milwaukie. They have bulk organic spices and really reasonable prices. I buy my own spice jars and have cute labels. Heck. I even alphabetize my spices. Don’t judge me. You know you do it, too. First and second letter. I need a life. 😛

image

Okay, so once I’ve made a mega batch of taco seasoning mix, I dump it in a half-pint mason jar and put a lid on it. I mark on the lid my ratio – 1 ½ tbsp mix (sometimes I feel like having a bit more zip and throw a bit more in) to a half cup of water. Below is the recipe for a single batch and is for a pound of beef. If cooking more beef, simply double, triple, etc the recipe. When I make my large quantities, I usually make 6 batches at once – those are included in the parenthesis. Enjoy!

Taco Seasoning Mix

  • 1 tbsp chili powder (6 tbsp)
  • 2 tsp dried minced onion (4 tbsp)
  • 1 tsp sea salt (2 tbsp)
  • 1 ½ tsp ground cumin (3 tbsp)
  • ½ tsp red pepper flakes (1 tbsp)
  • 1/8 – ¼ tsp cayenne pepper (¾ tsp to 1 ½ tsp)
  • ¼ tsp dried oregano (1 ½ tsp)
  1. Mix the seasoning and seal in a air-tight container.

To make taco meat:

  • 3 tbsp taco seasoning mix (may be a bit scant if you are using less cayenne pepper)
  • 1 pound lean, grass-fed organic ground beef
  • ½ cup water
  1. Brown 1 lb beef in a medium-sized skillet over medium heat. Drain fat if desired. (I leave it in, personally.)
  2. Toss in taco seasoning mix and water and stir until incorporated.
  3. Simmer on medium-low until water is evaporated.
  4. Serve immediately.

image

Note: I included the tag for nightshade-free because spices affect most people differently than the actual fruit or vegetable. If you are still sensitive to peppers and this includes spices, disregard this recipe.

Banana Nut Coconut Porridge

I might be the last person on this planet who wasn’t traumatized as a child with oatmeal. Trust me, my mother, like all mothers, valiantly tried. But I still love it. Now, when I say I love it, we’re not talking Quaker Oats oatmeal – that stuff… well, I’m pretty sure you can use it like superglue. We’re talking real, Irish oats (imported from Ireland, of course). There is nothing better – maybe it’s my Irish ancestry coming through. And until a few years ago, they were a staple in my life. Now… not so much, except for a “cheat” day. Or a day when I’m feeling like my system might not reject them.

So fast forward to today. And I got my early morning run in. (yey me!) It was dark. It was foggy. It was damp. It was really really cold. And when I got back, all I wanted was a stick to your ribs with warmth goodness that only oatmeal can give. I’m on the Whole30 challenge so my options were… well, cheat days aren’t allowed right now. Luckily, there’s this fabulousness that I make from time to time. The texture is similar and the flavor is amazing – as in, it tastes like Banana Nut Crunch. Minus the chemical crap storm. No joke. I hope you enjoy it! (Oh. And it’s vegan – for all of my vegan readers.)

image

A note: I make my own pecan flour from pecan pieces – I place them in a dedicated coffee grinder that is only used for nuts and blend until I’m happy with the texture. This morning, it was more of a pecan butter. Whoops.

Banana Nut Coconut Porridge

  • 1/3 cup unsweetened, unsulfured shredded coconut
  • ¼ cup pecan flour
  • 1 tsp organic vanilla extract
  • 1 banana, mashed
  • ½-¾ cup unsweeted coconut milk
  • ¼ tsp cinnamon powder
  • dash of grated nutmeg
  1. In a small saucepan, over medium heat, mix all ingredients and let simmer until thick and creamy, stirring often.
  2. Let cool for a minute but serve hot.