Friday, March 22, 2013

Wheat Free Low Carb Chicken Taco's with Avocado & Cilantro Topping

I'm happy to report that this is the first day since Saturday that I don't have the dizzies and I made it through the afternoon without a nap. I had extreme fatigue and dizziness that I learned on Tuesday was being caused by "dangerously low iron" levels in my blood. So I started taking iron supplements on Tuesday evening. As promised they took a few days to kick in but I feel MUCH better - not 100% but definitely better. My stomach is not too fond of them - big surprise - but I'm hoping it also just needs some time to adjust. The Naturopath assured me that this brand/type are well tolerated by everyone she has ever given them to with the exception of one person...........make that two. Seriously, my stomach sucks. 

I am also taking it easy at the gym. I'm only going to work out every second day for a while and not do any high intensity training until I have my feet back under me.  And I am eating lots (not that I wasn't - I'm always hungry so I always eat a lot) and I'm adding some extra fat in here and there to make sure I'm getting enough calories. I just had two chocolate brownies - recipe coming tomorrow - its taking all my willpower not to eat the whole pan. Darn they were good.

I'm feeling a bit defensive as I'm finding people are very distrustful and critical of this giving up wheat and carbs business. They assume I would only be doing it to lose weight and now its the first thing anyone thinks of if I have an issue. Low iron - must be the diet. Losing weight - must not be eating enough. It is pretty unlikely my clean eating is the source of my problems (plus I'm under a doctor's supervision in case it were). I eat a ton - its just that I'm still breastfeeding a hungry little monster and I don't think my stomachs working properly so don't know what I'm absorbing (update on that tomorrow as I will have my stomach acid test results). What I do know is that eating a low carbohydrate diet is helping me with my blood sugar issues and stomach aches and could be the reason I didn't notice my low-iron symptoms way sooner. Because I was actually still feeling better than I ever used to even with plummeting iron levels. So I'm sticking with it and here is another awesome recipe that we really enjoyed. The leftover chicken taco meat is also awesome on a salad - that's why I made a big recipe. Yummy. 

Chicken Taco Meat (Can be used in a chicken taco with butter lettuce or on a salad)
1 Tbsp Extra virgin olive oil
2 cloves garlic, minced
1/2 small onion, finely chopped
1  lb Lean Ground Chicken
1 tsp fine sea salt
pepper to taste
2 tsp paprika
2 tsp chili powder
3 tsp cumin
1 tbsp tomato paste
1 to 2 tbsp water (depending how moist/lean the chicken was)
1/2 cup chopped yellow pepper (optional)

Fry ground chicken (in oil) over medium heat until browned - about 10 minutes. Add onion, garlic, spices, tomato paste, water and pepper. Simmer for about 10 minutes to let the spices wake up and for the juices to evaporate. 

Avocado Topping
1 avocado, peeled and cubed
1/4 tsp fine sea salt
1 tbsp Cilantro (we buy fresh and then freeze it)
1/2 tbsp lime juice
2 tbsp Plain Greek Yogurt - unsweetened

Put all the ingredients in a bowl and thoroughly mash together until creamy. 

Serve the taco meat on a piece of butter lettuce, top with fresh tomato, green onion, shredded cheese and avocado topping. 


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