A composed taco salad with a spicy dressing
Just because you might not eat grains or gluten any longer doesn’t mean you can’t enjoy the flavors of a taco salad. Here, I made up a spice mix for the ground beef, adapted from one by Stephanie Manley of Copykat Recipes. Then I created a spicy dressing from hemp seeds, so it’s dairy free but still adds that creamy component that cheese or sour cream would normally provide. The platter is loaded up with vegetables, including bell pepper and green onions sauteed in the meat pan. If you’re vegan or vegetarian, just substitute 16 ounces of soy crumbles, beef substitute, crumbled tempeh, or TVP (1 cup dry plus 1 cup boiling water, let sit until absorbed) for the grass-fed beef. Otherwise, the recipe is vegan. If you are not on the migraine diet, my smoky-creamy almond sauce would be a fabulous dressing.
low-sodium, migraine, gluten-free, reduced-sugar, nut-free, dairy-free diets. Vegan option given.
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