Ya'll know I LOVE tacos. LOOOOOVE them.
They are just so versatile! There are breakfast tacos, lunch tacos, dinner tacos, even dessert tacos! You can get them with just about any protein or veggie. They can be made vegetarian or vegan. You can make them gluten free or dairy free. I mean seriously.... they are the best food EVER.
So of course I needed to find a way that I can fully enjoy some amazing tacos while being able to stay on pretty much any plan I am doing, and will work for my clients too. Not to mention, one that my family will love because I do not make multiple meals!
So I put together this recipe!
If you don't need to stay as low carb, you can use other tortillas. If you need to adjust these in any way, you totally can. That's what I love about them!
This is a pork recipe I have been using for YEARS. We LOVE it. And it's fantastic for meal prep day. Make this pork and then you can eat on it all week by having tacos one time, putting it on salad another...
I have been craving something pumpkin-y.
Maybe it's because the Pumpkin Spice Lattes have come out. Maybe it's because we had a couple of cooler days here in St. Louis. Either way, I wanted to make something yummy and satisfying that would not derail my goals, and that my kids could also enjoy for busy morning breakfast!
Thus, the Pumpkin Muffin! It's high fat low carb, so it's Keto friendly. It's also gluten free!
Here's what ya need for dry ingredients:
1 1/2 cups almond flour
1 tablespoon pumpkin pie spice mix
1 tablespoon chia seeds
1 tablespoon ground flax seed
1 tablespoon hemp seeds
1 tablespoon baking powder
1/4 cup Swerve confectioners sweetener
Pumpkin seeds for topping
Here's what ya need for wet ingredients:
1 cup pumpkin puree
6 large eggs, separated
1/2 cup butter or ghee (or coconut oil to make it dairy free!)
Here's what ya do:
Preheat oven to 350. Place all the dry ingredient, except the pumpkin seeds, into a bowl and stir until combined.
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