Paleo Nacho Bowl

Deconstructed Paleo Nachos

Although I don’t follow a “paleo” diet (or any diet for that matter), but I always like to read up on the latest trends and fads, often to find new inspiration. This creation is paleo inspired but not strictly paleo, as it does contain black beans (“GASP!”-said all the paleo followers).

Deconstructed Paleo Nachos

  • Servings: 2-3
  • Difficulty: moderate
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  • 1 medium to large sweet potato, sliced thinly (Uniform sized potato if possible. The bigger the size the more “chips” you make.)
  • 1/2 cup of canned black beans, drained and rinsed well
  • 1/2 cup diced red onion
  • 1 jalapeno
  • 1 red bell pepper
  • 1 avocado, sliced
  • 1 pound grass fed ground beef (</= 10% fat)
  • 1/2 cup cilantro, stems removed and roughly chopped
  • 1-2 Tbsp coconut oil
  • 2 Tbsp taco seasoning
  1. Follow one of these methods to roast your red pepper and jalapeño. I prefer to roast them over the stove if I only have 1-2.
  2. While the pepper is roasting. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or tin foil.
  3. Cut potato into 1/8″ slices (or thinner), using either a knife or a mandolin slicer. Melt 1 Tbsp of coconut oil. In a large bowl, gently mix the coconut oil and the potato slices to coat well.
  4. Evenly distribute the sweet potato slices over the baking sheet, trying hard not to overlap slices (this will prevent them from cooking evenly and crisping). Cook for 20-25 minutes, checking halfway through to turn over.
  5. While peppers and potato are cooking, brown ground beef in a skillet. Mix in taco seasoning and 1/4 cup water. Let simmer until most of the water has cooked off.
  6. In a separate skillet over medium-high heat, heat 1 tsp of coconut oil. Add the red onion and sauté for 5 minutes. Add the black beans and continue to cook for another 5-7 minutes, until warmed.
  7. Slice jalapeños cross-wise (leave seeds if desired) and red peppers length-wise (remove seeds).
  8. Serve all ingredients on a bowl or layered like traditional nachos. Garnish with avocado and cilantro. 





Spicy almond dipping sauce

Spicy Almond Dipping Sauce

I absolutely adore Thai food and I feel so lucky to live in a city full of amazing Thai restaurants (Pestle Rock and Thaiku are two of my favorite in Seattle). I love phad thai, phad see iw, panang curry, and fresh rolls with peanut sauce. Mmmmmmm, now I’m hungry. The lovely things about Thai food are that many of the dishes are fresh, quite healthy and contain a good mix of protein and veggies. However, many of the sauces (including the peanut sauce) have high levels of sugar or loaded with ingredients to which many people are intolerant or allergic. Therefore, I wanted to create a dipping sauce that was just as delicious as said peanut sauce but without the gluten, wheat, soy, peanuts, or added sugar….and guess what? I nailed it. Recipe:

  • 4 Tbsp Justin’s Classic Almond Butter (or peanut butter)
  • 4 Tbsp coconut aminos (or soy sauce, tamari)
  • 3 tsp chili paste
  • 2 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tsp apple cider vinegar
  • 1 tsp seasame oil
  • 1-2 Tbsp Sriracha (optional)


  1. Mix all ingredients well, top with sesame seeds for garnish and ENJOY!

*The almond dipping sauce pictured is served as a compliment to fresh shrimp spring rolls containing Boston lettuce, soba noodles, mint, cilantro, and micro basil. **Would also work nicely, thinned, and used as a salad or slaw dressing.   Santé!   xoxo,   Megan