It’s been way too long to go without posting. I assure you I’ve been cooking and being paleo and I’ve been doing FABULOUSLY! The only thing is, with all the wonderment that’s happening in my life, it’s been super CRAZY BUSY! Taking care of yourself is a LOT of work, I must admit. Between cooking almost all of my meals, working full time, trying to keep my business running additionally, working out, and trying to get a good nights sleep… it takes some time management skills. It’s all so good though. So far my progress has been substantial. Since May, I have lost 30 pounds and I am actually beginning to feel and look a little different… which feels nice! What do you think so far? Can you tell a difference?
The photo on the left was taken on Easter. The one on the left was taken on Thursday (the 7th.) My journey to health has only just begun, but it’s always nice to see progress made in the right direction!
So on to the recipe! I actually have a ton of photos I’ve taken of things that I’ve made, I just haven’t posted them yet. I promise I will get them up sooner or later!
Jicama, Beef, Bacon, and Guacamole Nachos
So… In case you don’t know what a jicama looks like:
They are a starchy root vegetable and they are delightful! They have very little flavor and they are super crisp, so they are a wonderful chip substitute. I will say that originally I was going to try making tacos out of them, but I didn’t do adequate research due to hunger so I didn’t realize the proper techniques that needed to be applied, so I just peeled the whole thing with a sliced it as thin as I could and cut each circle into sixths. Perfect chip form!
1 medium size jicama, peeled and sliced into chip form (using a mandolin with this would be helpful)
2 lbs of lean, grass fed ground beef (I used ground sirloin which is 90% lean)
1/2 lb of bacon, chopped
1 onion, chopped
2 tbsp chili powder
2 cloves garlic, minced
1 tsp cumin
1 tsp cayenne (optional)
Salt and pepper to taste
1 whole bunch of cilantro, roughly chopped
1/2 a red onion, minced
3 cloves of garlic, minced
1 jalapeño, minced
Juice of 2 limes
a handful of cherry tomatoes, quartered (I really am trying to cut back on nightshades because of my eczema, though… for future reference)
Salt and Pepper to taste
In a skillet, render the bacon on medium high heat. Allow it to cook completely, then using a slotted spoon, remove bacon pieces from the grease residue. In the drippings, sauté the onion until it starts to become transparent. Add the ground beef and brown until cooked through. Add the garlic and the spices and let it get consistently coated. Stir in bacon last to maintain crispiness.
For the guac, I always mush up the avocado with the lime juice first to get it mostly mashed, but with some texture still remaining. Then I add the other ingredients and using a fork, fold everything together. Using lots of lime juice really preserves the greenness of the avocados as well as giving it a tartness that makes me weak in the knees.
Assembly is super easy. Just layer the jicama chips, ground beef and guac and enjoy. I also thought as I was devouring this that it would be excellent with some carrot shavings on top. I love anything that has that satisfying crunch. The jicama is so wonderful in that regard though. I hope this guy wasn’t too simple to be exciting! The flavors were perfection!