I love all things tortilla. I’m just throwing that out there because you can put anything in a tortilla and it will taste good.
Chicken, beef, or fish? Tortilla.
Vegetables, hummus, or guac? Tortilla.
Rice, fajita, and all things salsa? Tortilla.
A tortilla is pretty much the answer to everything … which is why I’m going to share with you one of the diet hacks I employ when I need a tortilla and don’t want to spend a hundred years making one.
I used to spend hours thinking about what I was going to eat, planning it all out, and stalking Pinterest for from-scratch recipes that would take me less than three hours to make. I eventually discovered that this way of life wasn’t sustainable (not if I wanted to actually have a life) and I found myself skipping meals or eating foods that were less than ideal.
So I changed things up, started making sure I was eating every few hours, that each meal had a certain amount of carbs, fats, and protein, consisted of simple ingredients, lots of micronutrients, and that I had has much quantity as possible at the least amount of calories. (Whoa … yeah.)
The recipe I’m about to share with you is a perfect example of what I’m talking about: A tortilla with grass-fed ground beef, veggies, and greens (plus some on the side). It’s high protein, low carb, low cal, and a lot of food.
If I’m being honest, this is my standard 4PM afternoon “snack.”
To make things quick, I meal prep ground beef with peppers and onions at the beginning of the week and use 3 ounces of it in this recipe. I sauté the ground beef with a 1/2 cup of fresh tomatoes and a 1/2 cup of kale and scoop it onto a warmed tortilla.
For the tortillas, you can make these yourself if you have 300 hours to spare. But if you’re like me, you’ll hit up your health food store for some cassava and coconut flour tortillas, which are grain-free, paleo, and all sorts of good.
Whatever tortilla you settle on, set aside 30 seconds to flip one (or a few) over on a warm pan. Once warmed through, set it aside on a plate until you’re ready to add you’re toppings. I prefer this method so that all of the vegetables are fully cooked, equally warm, and my tortilla can hold its massive contents together.
Total time to make? Six minutes max. Total calories? 264. Here’s the recipe … though with meals this simple, do you really need one?
- 3 oz cooked ground beef (Prepped w/ whatever veggies you want. I use onions and peppers.)
- ½ cup of freshly diced tomatoes
- ½-1 cup of kale
- 1 cassava tortilla (You can find them [url href="https://www.amazon.com/gp/product/B01DETJ4LY/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=liviwhol-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B01DETJ4LY&linkId=07009cb2ad82c68cb75e14fba3a76040" target="_blank" rel="nofollow"]HERE[/url].)
- Warm your tortilla for about 30 seconds on a pan (med. heat) and then flip sides.
- Remove the tortilla to a plate and warn the prepped ground beef and add the tomatoes and stir for 2-3 minutes.
- Add the kale and saute for another minute.
- Add the mixture to the tortilla and ...