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BBQ Tacos

So I decided to cook up a slab of ribs we had and chop them up to make BBQ tacos. I ended up using about half a slab for our Sunday night dinner.

Ryan then decided to make his own version of BBQ tacos for us on Monday night.

I will admit….His were better….

BBQ ribs, homemade corn tortillas and a spicy slaw with cheese. DELICIOUS!

Ryan’s DELICIOUS BBQ Tacos with Spicy Slaw


1/2 slab ribs
6 corn tortillas
1/2 cup Purple cabbage
10 Jalapeno slices
1 tbsp Heavy whipping cream
4 oz Cheddar cheese
Salt and pepper to taste
1/2 can Tomato sauce
2 tbsp Dijon
1 tbsp Orange juice
1 tbsp Ketchup
2 tsp Paprika
Chili powder to taste
6 tbsp mashed pinto beans

So the ribs I pre-cooked in the oven and the corn tortillas were homemade. Check out the Recipe Box for both recipes.

Heat a skillet with shredded rib meat, tomato sauce, Dijon mustard, orange juice, ketchup, paprika and chili powder.

Heat tortillas in a skillet.

While meat is cooking in the sauce, mix together chopped cabbage and chopped jalapenos. Add in cream, cheese and salt and pepper.

Place warm tortillas on a baking sheet and heat oven to 350. Place  1 tbsp of beans on each tortilla. Divide meat mixture between tortillas and top with cabbage mixture.

Put in the oven till the cheese is melted and the tortillas has a little golden brown on the edge.


Fall Eating

So since moving to Cali, fresh, wild caught fish has become more a part of our diet. So has local, seasonal produce. We been buying all of our fish and produce at the farmers market. For one, it is all local and usually organic. Two, it is actually cheaper.

Better, HEALTHIER food that is CHEAPER! Win, win, right!?!

We also added in more carbs. We’ve made corn tortillas with non-genetically modified corn. We’ve also used some rice (of course my preference is toward white rice). We usually cycle in days of higher and lower carb. I’ve been doing higher carb on days when I workout to replenish my glycogen stores and lower carbs on days when I don’t since my stores don’t get depleted.

I still focus on keeping my carb intake below 150 grams per day. (Although there is the occasional day I go above when I really feel depleted. I also know over the course of the week, my carb intake will even out to way below the 150 gram limit.)

Anyway, here are some delicious meals we’ve made recently that haven’t taken very long at all! (Especially fish…it cooks up in no time!)

Wild salmon with a balsamic sauce and an arugula, kale salad with a bit of blue cheese and a balsamic and olive oil dressing

Grass-fed lamb in a chipotle chili sauce with white rice and a mixed greens salad and balsamic dressing.

Ribs with a spicy tomato/mustard bbq sauce and a fresh salad of local, organic tomatoes, avocados, arugula and green onion in an olive oil and pepper dressing

Recipes to come! Hopefully this inspires some great weekend meals! What are you cooking!?!

P.S. Saw this guest post on Mark’s site the other day and thought it was very interesting. It is definitely something to think about when planning out a diet program. There are certain times of the year when losing weight can be more difficult…be those times when we know we will be traveling and partying or be those times when our body tells us that it wants more food!

Also this is a great article to get you thinking about carbs from Man Biceper Polly!

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