motivated monday

Hey y’all!

Hope you have had a good start to your week. My day started with three extremely hot and humid miles this morning, but I’m trying not to let it bog me down. I spent the day window shopping in Austin with one of my good friends, did some shopping at Whole Foods, and came home to a nice quiet house.

To kick off the week I’d like to share two things with you.  Some cool summer snackin’ and music to add to your workouts.

1. Current favorite snack: IN SEASON peaches. Delicious. If you haven’t had some Texas peaches this season, you need to.

2. Some of my favorite power songs. These are some of my favorite for when I’m dragging. Just turn to one of these and power on through. Try one out and let me know what you think. If you have some favorites, share below! I’m always looking for new workout music to change things up.

 

Have a great week y’all.

-rebeca

 

 

taco night!

I have been craving tacos. Fajitas sure but also my Grandma’s tacos. When she’d make cookie sheets filled with rows and rows of tacos with their fried shells, ground meat, potatoes, carrots, and some cheese for good measure. Not at all something that fits in my healthy eating plan right now. Ugh, and going to a restaurant to satisfy this craving? Crunchy shells, bleached tortillas, sour cream, cheese, grease…need I list more?

Now, don’t get me wrong. Sometimes a homemade flour tortilla, some guacamole, and fajitas can be delicious but that is definitely not something the waistline needs on a regular basis.

So in the spirit of eating clean and getting in shape I made some killer clean tacos and I have got to share them with you. They’re not quite the same as Grandma’s but they’re pretty darn good.

I even used red meat. Shocking, I’m sure.

Paleo Picadillo Tacos! serves 4-5

1 lb ground grass fed beef

1 cup chopped carrots

1 heaping cup cubed zucchini

1/2 white onion, chopped

2 cloves of garlic chopped

your favorite taco seasoning

1-2 T coconut oil, ghee, butter

Green leaf lettuce

Avocado, for topping

Directions:

Add oil to pan on medium heat. Add onions, garlic, and carrots. Cook until soft, about 5 minutes

Add zucchini and HALF of your taco seasoning. Most mixes and recipes have an amount to use per pound of meat. Add half that here. Cook for about 3 more minutes, until everything has softened a bit.

Remove veggies from pan and scrape into a bowl.

Return pan to heat and add your meat. Add the other half of your seasoning, break up, and cook the ground meat until cooked through. I drained my thoroughly because I can’t stand beef grease. Do this at your own preference!

Once meat is about 90 to 95% done you can add back your veggies. Continue to cook until meat is cooked properly and your carrots are “al dente” or as soft as you would like them.

Enjoy in green leaf lettuce cups, which are my favorite “grain free” tortilla. Butter lettuce tends to fall apart on me. Avocado is always a must!

These were so good and were pretty budget friendly way to use a higher quality beef product. I made these and enjoyed several meals out of this one batch.

Enjoy!

-rebeca