Chicken Ranch Tacos

what you need:
organic chicken
shredded lettuce
chopped tomatoes or salsa
shredded raw cheddar cheese
organic sour cream
turkey bacon, nitrate free, no sugar added (optional)
onions (optional)



See Taco Shell Recipe:
http://whatwouldjanessado.blogspot.com/2012/02/healthy-taco-shells.html
or use Ezekiel tortillas 

See Ranch Recipe:
http://whatwouldjanessado.blogspot.com/2012/06/peppercorn-ranch-dressing-raw-dairy.html
or
use organic greek yogurt with ranch spices

what to do:
Make taco shells. Make ranch. Boil chicken breasts and shred apart with forks. Pour ranch dressing over shredded chicken and blend together. You may add sour cream also to the chicken or add in separately. Top as desired :)

Healthified Taco Shells!

It has come to the point where I have a self-admitted problem. I am a Chipotle fiend. I'm not even ashamed. So what? I may or may not know the staff by name, I have an app on my phone, get extra guac because they like me... if they had a fan club... I'd join. That being said, it wasn't easy for me to shoot down Chipotle tonight, after being tempted all day by my roommate. Time and money were not on my side, and I have a lot of beef to use up thanks to Vineyard Farms!  I could eat chipotle salads every day of my life and not get sick of it, my roommate salivates for their tacos...So I decided to make us healthy tacos here. If only I could master the barbacoa. Someday.

SHELLS:1/3 cup blanched almond flour

1/3 cup Jay Robb unflavored whey protein 
1/3 cup Parmesan cheese
1 tsp Celtic sea salt
Water (just enough to hold dough together)
Optional: Mexican spices
You'll need parchment paper & either olive oil, grapeseed oil, or butter
RECOMMENDED FILLINGS: 
--> grass fed beef (GA readers, support local! 100% grass fed beef  http://vineyardfarms.blogspot.com/ )
(I avoid the MSG filled seasoning packets and use garlic powder, ground oregano, chili powder, ground cumin, sea salt, pepper, cayenne pepper & onion powder)
--> raw cheese
--> organic shredded lettuce
--> avacado or guacamole
--> olives
--> tomato or salsa
---> organic sour cream--> cilantro
--> hot sauce


Preheat oven to 350. Blend all dry ingredients together, slowly add a little bit of water at a time until you can make it into a dough with your fingers. Grease 2 large pieces of parchment paper. Make dough into about 1-1.5 inch balls, roll tightly. Cover with the additional sheet of parchment paper and roll dough using a rolling pin to about 1/16th inch thick circles.Remove the top piece of parchment. Place the bottom parchment (with the rolled out dough) onto a cookie sheet, repeat with remaining dough. 

Place cookie sheet in oven and bake for 5 minutes. Remove from oven, form into a taco shell, the dough will be pliable. Place back into oven for 8-10 more minutes or until golden brown. Remove from oven to completely cool. Makes 4 servings. 

You can also make taco boats with lettuce

Tossed Taco Salad

1 tablespoon coconut oil or grapeseed oil
1/2 yellow onion, grated1 pound ground organic turkey, bison, grass fed beef, or shredded chicken
2 teaspoons garlic powder
2 teaspoons ground oregano
2 teaspoons chili powder
2 teaspoons ground cumin1/2 teaspoon cayenne pepper (more if you'd like it spicy)
1 teaspoon sea salt
1 teaspoon onion powder
1 Avocado2 Heads Romaine Lettuce
1 Cup organic sour cream (raw if possible)
1.5 Cups of salsa (no sugar added)
1 Can sliced black olives
1-1.5 Cups Shredded Raw Cheddar
1/2 Red onion, chopped

Heat coconut oil in a stainless steel or thermolon frying pan. Grate 1/2 a yellow onion into frying pan with 1lb of your choice of meat. Mix all spices together in a bowl and add to meat. In a food processor pulse 1 avocado and 1 cup of sour cream until smooth. Once blended, add 1.5 cups of salsa. Shred 2 heads of romaine lettuce, or chop finely. Drain 1 can of olives, slice if necessary. Grate about 1-1.5 cups of raw cheese. Chop 1/2 red onion finely. Fold all ingredients together in a large bowl and enjoy :) Approx 6 servings. If you want to save for the next day, squeeze some lime or lemon juice and mix in to stop the the avocado from enzymatic browning.