that paleo couple

Pomegranate and Chocolate Almond Butter Cookies

Heather Schrader — Wed, 12 Dec 2018 15:00:50 +0000

When I told Brent I was going to make these cookies, he looked at me and said, “I’m not sure I will like Pomegranate seeds in cookies.” I shrugged. He doesn’t care for sweets nearly as much as I do anyways. I realize it may sound weird, and it may not appeal to everyone, but these cookies are quite good and the pomegranate seeds are part of the magic for me. They’re not too sweet and the pops of red make them feel perfectly festive for this time of year.

Ingredients
2 Tbsp white chia seeds
2 Tbsp coconut sugar
1/2 tsp baking soda
1/2 tsp sea salt
1 C almond butter
1 tsp vanilla
2 eggs
3 Tbsp fresh pomegranate seeds
3 Tbsp chocolate chips

Method

Preheat the oven to 350° F. Mix the chia seeds, coconut sugar, baking soda, and sea salt in a small bowl.

Mix the almond butter, vanilla and eggs in a large bowl.

Add the dry ingredients to the wet ingredients and mix very well.

Stir in the pomegranate seeds and chocolate chips.

Scoop out balls of dough (roughly a tablespoon in size) and place them onto a parchment-lined cookie sheet.

Bake for 12 minutes.

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Pomegranate Chocolate Almond Butter Cookies

Servings: 18-24
Time: 25 minutes
Difficulty: easy
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Ingredients
2 Tbsp white chia seeds
2 Tbsp coconut sugar
1/2 tsp baking soda
1/2 tsp sea salt
1 C almond butter
1 tsp vanilla
2 eggs
3 Tbsp fresh pomegranate seeds
3 Tbsp chocolate chips

Method

Preheat the oven to 350° F. Mix the chia seeds, coconut sugar, baking soda, and sea salt in a small bowl.
Mix the almond butter, vanilla and eggs in a large bowl.
Add the dry ingredients to the wet ingredients and mix very well.
Stir in the pomegranate seeds and chocolate chips.
Scoop out balls of dough (roughly a tablespoon in size) and place them onto a parchment-lined cookie sheet.
Bake for 12 minutes.

Cardamom Baked Pears

Heather Schrader — Wed, 05 Dec 2018 15:00:56 +0000

After ten days in Europe (primarily Germany) and our first ever hiatus from this blog, we’re trying to get back into the swing of things. So I wanted to keep things super easy this week. We did a bunch of batch cooking over the weekend, and our recipe is simple: a baked fruit.

I was inspired by the cardamom and pear bundt cake I saw at Whole Foods this weekend. I love pears and I love cardamom! It’s a perfect spice for this time of year—warm and slightly spicy. If you can get Bosc pears, they are best because they are quite sturdy and hold up against baking and bold spices well. Otherwise, you might want to reduce the cooking time. Enjoy!

Ingredients
3 Bosc pears
1/4 tsp ground cardamom
1/8 tsp ground cinnamon
2 tsp ghee

Method

Preheat the oven to 350° F.

Cut the pears in half. Using a spoon, cut out the seeds, creating a small pocket at the larger end of the pear. Place them on a parchment lined baking sheet.

Sprinkle the cardamom and cinnamon over the pears.

Bake for 25 minutes. Remove the pears, evenly distribute the ghee into the small pockets left from taking out the seeds.

Bake for an additional 10 minutes for baked pears that are still firm (my preference). If you want to get them softer, I recommend increasing the baking time in 5 minutes increments until they reach your desired doneness.

Serve as is or with a dollop of your favorite ice cream, whipped cream, and/or a slice of cake.

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Cardamom Baked Pears

Servings: 6
Time: 45 minutes
Difficulty: easy
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Ingredients
3 Bosc pears
1/4 tsp ground cardamom
1/8 tsp ground cinnamon
2 tsp ghee

Method

Preheat the oven to 350° F.
Cut the pears in half. Using a spoon, cut out the seeds, creating a small pocket at the larger end of the pear. Place them on a parchment lined baking sheet.
Sprinkle the cardamom and cinnamon over the pears.
Bake for 25 minutes. Remove the pears, evenly distribute the ghee into the small pockets left from taking out the seeds.
Bake for an additional 10 minutes for baked pears that are still firm (my preference). If you want to get them softer, I recommend increasing the baking time in 5 minutes increments until they reach your desired doneness.
Serve as is or with a dollop of your favorite ice cream, whipped cream, and/or a slice of cake.

Fall Butternut Squash Frittata

Heather Schrader — Thu, 15 Nov 2018 02:39:08 +0000

I can’t tell you how frequently I walk through the produce section of the grocery store at this time of year, and I day dream of a table full of sweet and savory selections made with the various squash and gourds on display. I will admit, though, that I’m not very brave when it comes to cooking with gourds and squashes.

This dish may be a bit safe (in that butternut squash isn’t a difficult food with which to work), but it’s layers of flavor are complex and delicious. There’s the sweetness from the squash, the tang from the balsamic, and the earthy savoriness from the spinach. I’m so excited to share this creation with you, and I hope you enjoy it for a weekend brunch or make-ahead for weekly breakfasts!

Ingredients
1 1/2 C diced butternut squash
2 tsp extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
2 tsp ghee
1 medium onion, diced
1 Tbsp white balsamic vinegar
6 large eggs
1/8 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
1 packed C fresh baby spinach, diced

Method

Preheat the oven to 375° F. Toss the squash with olive oil, salt and pepper.

Roast squash for 15 minutes. After removing the squash from the oven, set aside to cool.

Meanwhile, melt the ghee over medium-high heat in a skillet. Sauté onion in the skillet for 6-8 minutes. Add balsamic vinegar and simmer for 2 minutes. Remove from the heat and set aside.

In a large bowl, whisk eggs, dried thyme, salt and pepper. Then stir in butternut squash, onion, and spinach.

Pour everything into a 9-inch pie pan. Bake for 35 minutes, until golden.

Serve immediately or cool and then divide into containers for grab-and-go breakfasts throughout the week.

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Fall Butternut Squash Frittata

Servings: 6-8
Time: 1 hour
Difficulty: easy
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Method

Preheat the oven to 375° F. Toss the squash with olive oil, salt and pepper.
Roast squash for 15 minutes. After removing the squash from the oven, set aside to cool.
Meanwhile, melt the ghee over medium-high heat in a skillet. Sauté onion in the skillet for 6-8 minutes. Add balsamic vinegar and simmer for 2 minutes. Remove from the heat and set aside.
In a large bowl, whisk eggs, dried thyme, salt and pepper. Then stir in butternut squash, onion, and spinach.
Pour everything into a 9-inch pie pan. Bake for 35 minutes, until golden.
Serve immediately or cool and then divide into containers for grab-and-go breakfasts throughout the week.

Curried Pork Belly with Vegetables

Brent Schrader — Wed, 07 Nov 2018 15:00:19 +0000

This past weekend, we decided to pick up a full pork belly—if you can find it, it’s a great savings, and we hope to make our own bacon on the smoker at some point. We haven’t cracked that code yet, but for this week we made a delicious curry recipe that resulted in super tender, flavorful pork belly with vegetables.

Cooking this dish was a bit of an adventure, as the liquids didn’t reduce as quickly as I expected. Kudos to my good friend and cooking sensei Russ for sous cheffing via iMessage on a Saturday night.

Ingredients
2 lb pork belly, sliced into bite-sized pieces
3 C beef stock
3 C water
2 C celery, chopped
2 C button mushrooms, sliced
1 large white onion, chopped
2 Tbsp Sriracha
2 Tbsp red curry paste
1 Tbsp fish sauce
1 tsp garam masala
7 cloves garlic, pressed
1/4 C avocado oil

Method

Take sliced pork and mix with sriracha, red curry paste, fish sauce, and 1/2 tsp garam masala. Allow to marinate at least 30 minutes, up to 2 hours.

Heat avocado oil in a high-walled skillet.

Add marinated pork, cook for 5 minutes, mixing twice.

Add 3 C broth and 3 C water (or enough to cover pork), bring to summer, turn down heat to low.

After 1 hour, remove pork. Set aside.

Turn heat to medium-high. Add one large onion chopped. Cook for 10 minutes.

Add mushrooms, celery, and remaining teaspoon of garam masala. Cook for 10 minutes, stirring occasionally.

Turn heat to medium-low. Add 7 cloves pressed garlic. Cook for 1 minute.

Return pork, mix and cook on low, covered for 5 minutes.

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Curried Pork Belly with Vegetables

Servings: 4-6
Time: 2 hours
Difficulty: moderate
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Method

Take sliced pork and mix with sriracha, red curry paste, fish sauce, and 1/2 tsp garam masala. Allow to marinate at least 30 minutes, up to 2 hours.
Heat avocado oil in a high-walled skillet.
Add marinated pork, cook for 5 minutes, mixing twice.
Add 3 C broth and 3 C water (or enough to cover pork), bring to summer, turn down heat to low.
After 1 hour, remove pork. Set aside.
Turn heat to medium-high. Add one large onion chopped. Cook for 10 minutes.
Add mushrooms, celery, and remaining teaspoon of garam masala. Cook for 10 minutes, stirring occasionally.
Turn heat to medium-low. Add 7 cloves pressed garlic. Cook for 1 minute.
Return pork, mix and cook on low, covered for 5 minutes.

Autumn Latkes

Heather Schrader — Wed, 31 Oct 2018 14:00:03 +0000

I love latkes but we don’t often think to make them because we don’t often have potatoes in our pantry. The fall weather makes me crave sweet potatoes, though, so I recently picked up a few at the grocery store. I don’t recall exactly what inspired this recipe. I’ve seen latke recipes with various ingredients beyond the potatoes—from other vegetables to cheeses. I chose to incorporate apples because I had them the house. I was pleasantly surprised by the flavor: slightly sweet and tangy. We ate the whole batch in one sitting. We hope you enjoy them as much as we did!

Ingredients
1 lb sweet potatoes, peeled and coarsely grated
1 small white onion, diced
2 Granny Smith apples, peeled, cored and coarsely grated
2 large eggs, lightly beaten
1/2 C white rice flour
1 tsp sea salt
2 tsp coconut oil
Sprinkle of cinnamon for garnish

Method

Toss the grated sweet potatoes, onion, apple and eggs in a large bowl.

In a small bowl, stir salt and rice flour together.

Mix the dry ingredients into the large bowl with the wet ingredients.

Heat oil in large pan over medium low.

Spoon 1/4 C of the latke mixture on the pan; depending on the size of your pan, you should be able to fit more than one. Using a spoon or fork, gently pat down the mixture to flatten it.

Cook for 3 to 4 minutes, until golden brown, and flip carefully. Cook an additional 3 to 4 minutes on the second side.

Remove latkes from pan and place on a plate (with a paper towel or napkin to soak up any excess oil if needed). Repeat steps 5 through 7 until all the latke mixture has been cooked.

Before serving, plate the latkes on a platter and sprinkle cinnamon to garnish and highlight the apple and sweet potato flavors.

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Autumn Latkes

Servings: 14-16 latkes
Time: 30-40 minutes
Difficulty: easy
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Ingredients
1 lb sweet potatoes, peeled and coarsely grated
1 small white onion, diced
2 Granny Smith apples, peeled, cored and coarsely grated
2 large eggs, lightly beaten
3/4 C white rice flour
1 tsp sea salt
2 tsp coconut oil
Sprinkle of cinnamon for garnish

Method

Toss the grated sweet potatoes, onion, apple and eggs in a large bowl.
In a small bowl, stir salt and rice flour together.
Mix the dry ingredients into the large bowl with the wet ingredients.
Heat oil in large pan over medium low.
Spoon 1/4 C of the latke mixture on the pan; depending on the size of your pan, you should be able to fit more than one. Using a spoon or fork, gently pat down the mixture to flatten it.
Cook for 3 to 4 minutes, until golden brown, and flip carefully. Cook an additional 3 to 4 minutes on the second side.
Remove latkes from pan and place on a plate (with a paper towel or napkin to soak up any excess oil if needed). Repeat steps 5 through 7 until all the latke mixture has been cooked.
Before serving, plate the latkes on a platter and sprinkle cinnamon to garnish and highlight the apple and sweet potato flavors.

Creamy Chicken Marsala

Brent Schrader — Wed, 24 Oct 2018 14:00:54 +0000

Chicken Marsala is a recipe that has been known to us by name, but we couldn’t recall having had it in the past nor had we tried to cook it. After a bit of research, in light of Otto’s love of mushrooms and all things umami, we were impressed to give it a try.

This creamy Chicken Marsala recipe was amazingly easy, and flavorful to boot. It is chicken breast heavy, but this has meant lots of leftovers for Heather, Otto, and me. One last note: Technically, Chicken Marsala is made with marsala wine, a fortified wine from Sicily. We were unable to find it easily, and so used a dry red wine instead. According to our research, this is acceptable; and, frankly, we don’t feel like we were missing anything. We know you’ll enjoy it, too!

Ingredients
chicken
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
4 large boneless skinless chicken breasts
4 Tbsp avocado oil, divided
2 Tbsp ghee, divided

sauce
8 ounces baby portobello mushrooms, sliced
5 cloves garlic, minced
3/4 C chianti red wine (or marsala or another dry red wine)
1 C bone broth
Cream from a 14.5 oz can of full-fat coconut milk
2 tablespoons fresh chopped parsley for garnish (optional)

Method

Season chicken breasts on each side with salt, garlic powder, and black pepper.

Heat 2 Tbsp avocado oil and 1 Tbsp ghee in a large skillet on medium heat, and add chicken. Cook 5-6 minutes per side.

Remove chicken and place on a plate, covered in foil.

Add additional oil and ghee, and add mushrooms. Cook 3-5 minutes until mushrooms are soft. Add garlic and cook one minute until fragrant.

Add chianti and broth and bring to a simmer. Add coconut milk and return chicken breasts.

Cook partially covered for 10-15 minutes on medium-low, until sauce has reduced down by one half.

Allow chicken to cool, and serve.

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Creamy Chicken Marsala

Servings: 6-8
Time: 40 minutes
Difficulty: easy
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Ingredients
chicken
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
4 large boneless skinless chicken breasts
4 Tbsp avocado oil, divided
2 Tbsp ghee, divided

Method

Season chicken breasts on each side with salt, garlic powder, and black pepper.
Heat 2 Tbsp avocado oil and 1 Tbsp ghee in a large skillet on medium heat, and add chicken. Cook 5-6 minutes per side.
Remove chicken and place on a plate, covered in foil.
Add additional oil and ghee, and add mushrooms. Cook 3-5 minutes until mushrooms are soft. Add garlic and cook one minute until fragrant.
Add chianti and broth and bring to a simmer. Add coconut milk and return chicken breasts.
Cook partially covered for 10-15 minutes on medium-low, until sauce has reduced down by one half.
Allow chicken to cool, and serve.

Pumpkin Spice Banana Pancakes

Heather Schrader — Wed, 17 Oct 2018 14:00:52 +0000

With the autumn season finally feeling like autumn (cool, crisp mornings for the win!), I have started craving warm spices, pumpkin, cider, hot teas, and, admittedly, holiday treats. This past weekend, I experimented with a new breakfast treat that draws from the theme of pumpkin-spice-everything at this time of year.

You may be familiar with two-ingredient banana pancakes, and that was my starting point. These pumpkin spice banana pancakes are delicate like two-ingredient banana pancakes; but they are well worth the care they require. I would argue you can eat them anytime of day, without syrup, because the banana and pumpkin play beautifully off each other to satisfy your sweet tooth. We hope you enjoy them!

Ingredients
1 banana
1/2 C pumpkin purée
1 egg
1/8 tsp salt
1/4 tsp cinnamon
Dash nutmeg
Dash of ginger
Dash of clove
1 tsp ghee

Method

Warm ghee over medium-low heat in a large pan or on a skillet.

Spoon batter onto the pan and cook for 4-5 minutes.

Carefully flip the pancakes and cook for 3-4 minutes.

Gently remove from heat and rest on a plate for a few minutes before serving.

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Pumpkin Spice Banana Pancakes

Servings: 8-10 pancakes
Time: 10-12 minutes
Difficulty: easy
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Ingredients
1 banana
1/2 C pumpkin purée
1 egg
1/8 tsp salt
1/4 tsp cinnamon
Dash nutmeg
Dash of ginger
Dash of clove
1 tsp ghee

Method

Warm ghee over medium-low heat in a large pan or on a skillet.
Spoon batter onto the pan and cook for 4-5 minutes.
Carefully flip the pancakes and cook for 3-4 minutes.
Gently remove from heat and rest on a plate for a few minutes before serving.

Braised Steak with Brussels Sprouts and Mushrooms

Brent Schrader — Wed, 10 Oct 2018 14:00:05 +0000

We’re super fortunate to have a little 16-month-old who is obsessed with umami flavors. As a consequence we’re leaning into mushrooms and Brussels sprouts now that the temperature is attempting to change for the fall. This recipe was an easy combination of protein and vegetables (and fungi) that made leftovers for a few days. Otto went crazy for the sprouts and mushrooms, and we’re getting ready to make another large batch to keep him healthy and strong. We know you’re going to like this—enjoy!

Ingredients
2 lb boneless NY strip
8 oz shredded Brussels sprouts
8 oz sliced portabello mushrooms
4 Tbsp avocado oil
1 tsp sea salt
1 tsp cracked pepper
1 tsp herbs de Provence

Method

Season steaks with sea salt and pepper and allow to rest at room temperature.

In a ceramic coated cast iron skillet, heat 3 Tbsp avocado oil on medium heat.

Add sliced Brussels sprouts and sauté for 2 minutes.

Add mushrooms, salt, and herbs de Provence, sauté another 6 minutes.

Remove sprouts and mushrooms from the skillet and set in a separate bowl.

Add remaining avocado oil to the skillet. Place steaks into pan after oil is warmed. Cook for 8 minutes on the first side. Flip and cook for 8 minutes.

Remove steaks and return veggies to the pan to warm and absorb some of the drippings from the steak. Sauté for 2 minutes. Then, reintroduce the steaks to the skillet and remove from heat. Let the whole thing rest for 5 minutes before serving.

Braised Steak with Brussels Sprouts and Mushrooms Recipe [paleo, primal, keto, gluten-free]

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Braised Steak with Brussels Sprouts and Mushrooms

Servings: 4-6
Time: 30 minutes
Difficulty: easy
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Ingredients
2 lb boneless NY strip
8 oz shredded Brussels sprouts
8 oz sliced portabello mushrooms
4 Tbsp avocado oil
1 tsp sea salt
1 tsp cracked pepper
1 tsp herbs de Provence

Method

Season steaks with sea salt and pepper and allow to rest at room temperature.
In a ceramic coated cast iron skillet, heat 3 Tbsp avocado oil on medium heat.
Add sliced Brussels sprouts and sauté for 2 minutes.
Add mushrooms, salt, and herbs de Provence, sauté another 6 minutes.
Remove sprouts and mushrooms from the skillet and set in a separate bowl.
Add remaining avocado oil to the skillet. Place steaks into pan after oil is warmed. Cook for 8 minutes on the first side. Flip and cook for 8 minutes.
Remove steaks and return veggies to the pan to warm and absorb some of the drippings from the steak. Sauté for 2 minutes. Then, reintroduce the steaks to the skillet and remove from heat. Let the whole thing rest for 5 minutes before serving.

Harvest Bake

Heather Schrader — Wed, 03 Oct 2018 14:00:06 +0000

It’s October and even though the weather is fluctuating between “normal” fall weather and summer temperatures, I have the autumn spirit. Our local grocery stores have all kinds of fall produce, from gourds and pumpkins to beets and turnips. I couldn’t resist the “pie pumpkins,” also known as sugar pumpkins. But I wanted to do something savory with them.

After perusing the fresh produce area, I decided to make a mash-up bake with a rainbow of vegetables along with uncooked chicken breast that we had leftover in the fridge from something else. It not only looks beautiful, it tastes good. The overall flavor is very earthy and savory, but the pumpkin and beets give a light sweetness while thyme adds a slightly bright note. We hope you enjoy it!

Ingredients
4 Tbsp olive oil, divided into 2 tsp increments
2 lb chicken breast, chopped
1 lb fresh pumpkin, chopped
1 lb Brussels sprouts, quartered
1 lb beet, chopped
1 lb onion, chopped
1/4 tsp dried thyme
1/2 tsp garlic powder
2 tsp sea salt, divided into 1/2 tsp increments
1/4 tsp ground black pepper

Method

Preheat to 350° F. Add 2 tsp olive oil to a large (2 quart), deep casserole dish. Season chicken with 1/2 tsp salt, black pepper, thyme, and garlic powder.

Heat 2 tsp of olive oil in a large sauté pan over medium-high heat and 2 tsp of oil in a second large pan also over medium-high heat. Sauté the pumpkin with 1/2 tsp of salt in one pan for 10 minutes; meanwhile sauté Brussels sprouts with 1/2 tsp of salt for 8 minutes in the second pan.

As the Brussels sprouts and pumpkin finish, add them to the casserole dish.

Then, heat 2 tsp of oil in the first pan over medium-high heat. Sauté the onion for 4 minutes in that pan.

When finished, add the onion to the casserole pan.

Next, heat 2 tsp oil in the first pan over medium-high heat and 2 tsp oil over medium-high heat in the second pan. Sauté beets with 1/2 tsp of salt in the first pan for 12 minutes; meanwhile, sauté chicken in the second pan for 7 minutes.

As the chicken and beets finish, add them to the casserole dish.

Toss everything in the casserole dish. Bake for 20 minutes.

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Harvest Bake

Servings: 8-10
Time: 50 minutes
Difficulty: easy
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Method

Preheat to 350° F. Add 2 tsp olive oil to a large (2 quart), deep casserole dish. Season chicken with 1/2 tsp salt, black pepper, thyme, and garlic powder.
Heat 2 tsp of olive oil in a large sauté pan over medium-high heat and 2 tsp of oil in a second large pan also over medium-high heat. Sauté the pumpkin with 1/2 tsp of salt in one pan for 10 minutes; meanwhile sauté Brussels sprouts with 1/2 tsp of salt for 8 minutes in the second pan.
As the Brussels sprouts and pumpkin finish, add them to the casserole dish.
Then, heat 2 tsp of oil in the first pan over medium-high heat. Sauté the onion for 4 minutes in that pan.
When finished, add the onion to the casserole pan.
Next, heat 2 tsp oil in the first pan over medium-high heat and 2 tsp oil over medium-high heat in the second pan. Sauté beets with 1/2 tsp of salt in the first pan for 12 minutes; meanwhile, sauté chicken in the second pan for 7 minutes.
As the chicken and beets finish, add them to the casserole dish.
Toss everything in the casserole dish. Bake for 20 minutes.

Breakfast Taco Lettuce Wraps

Heather Schrader — Wed, 26 Sep 2018 14:00:10 +0000

Sometimes, I want breakfast for dinner. Other days, I want dinner for breakfast. Still others I want brunch (a.k.a. a silly but glorious excuse to eat pancakes, waffles, and other decadent dishes); and then there are the days when I just can’t decide. Let’s face it: our designations for what food we eat at various times of the day are somewhat arbitrary, based on years of tradition and societal norms that formed over time. I’m of the mind that, as long as it’s good food, you can eat it anytime of the day.

This quick and easy recipe comes out of my inability to decide between breakfast and dinner foods for dinner one night. I sort of wanted to eat eggs. I also kind of craved tacos. “Why not have both?” Brent asked. It’s ridiculously simply and fast to make, but we enjoyed it. We hope you will too!

Ingredients
3 tsp avocado oil, divided
1 lb ground beef
1 Tbsp chili powder
1 Tbsp cumin
1 tsp paprika
1 tsp sea salt
6 eggs, lightly beaten
Small head of iceberg lettuce
Salsa
1 8-oz can of sliced black olives
1 avocado, halved and sliced
Shredded cheddar cheese for garnish, if you tolerate dairy

Method

In a large pan, heat 2 tsp avocado oil over medium-high heat. Add ground beef and spices. Cook for 3 to 5 minutes, stirring constantly to break up the ground beef.

In another pan, heat 1 tsp avocado oil over medium heat. Pour in the whisked eggs and cook for 3 to 5 minutes, scrambling constantly.

To plate, layer two iceberg lettuce leaves. Spoon into the bed of lettuce some of the scrambled eggs and ground beef mixture. Top with your desired amount of salsa, avocado, black olives, and cheese (if you tolerate dairy).

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Breakfast Taco Lettuce Wraps

Servings: 3
Time: 20 minutes
Difficulty: easy
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Method

In a large pan, heat 2 tsp avocado oil over medium-high heat. Add ground beef and spices. Cook for 3 to 5 minutes, stirring constantly to break up the ground beef.
In another pan, heat 1 tsp avocado oil over medium heat. Pour in the whisked eggs and cook for 3 to 5 minutes, scrambling constantly.
To plate, layer two iceberg lettuce leaves. Spoon into the bed of lettuce some of the scrambled eggs and ground beef mixture. Top with your desired amount of salsa, avocado, black olives, and cheese (if you tolerate dairy).