The dish that was prepared is tacos with a side of black beans and quinoa. What was in the taco special that I had that week; was just standard ingredients provided by US foods or a local market. Because they were probably grown on a factory farm the ingredients are not as nutrient dense as the should be. The pesticides and other growing chemicals are not what I would prescribe for a healthy diet either. So what I did was replaced the rice with quinoa, used grass raised beef, and organic produce (avocado, cilantro, onion, and can of organic black beans) Why I did this was to get extra amino acids from the quinoa, extra iron and other minerals from beef, and the produce was more nutrient dense.
So I started with slicing up some produce and getting things ready. I took out the meat and placed in a zip lock bag with the various ground chili spices(paprika, guajillo pepper, and ancho pepper ), black pepper, and pink Himalayan salt. Mixed the meat with the seasoning while the pan was heating up on the stove with a 1/2 table spoon of coconut oil. I like going heavy on the oil because I used whatever fat and oil was left to cook the quinoa and beans. Tacos are super fast just pan fry meat and heat up tortillas on stove top or griddle; pan fry if you you want the tortilla crispy.
I should have just started the quinoa before the beans; until it looked like it only needed a few more minutes. It was a bit of a wait the water was absorbed really quickly by the beans and such. So starting the quinoa would be my tip and what I will do every time from now on. But what I flavored the mixture with was the spice blend I used in the tacos and garnished with some onion and cilantro.
The end result was a very simple meal with some super grains, grass raised beef, organic produce and a some organic black beans with a smokey spice flavor. I had some great tacos with spice and smokey flavor with grass raised beef; so clean meat and fuller flavor. Clean produce as well as more vitamin nutrient rich plants. Quinoa with some organic black beans instead of rice and pinto beans or whatever the usual Mexican restaurant go to is. I could have also added spinach; I love spinach and recommend it so much because of how rich in essential minerals like magnesium that the plant is blessed with. I didn't use the mango I bought to make salsa because the mango wasn't ripe enough I'll save it for something else.
Cost $24 cost per taco and serving of beans and quinoa $6? You can make around 4 servings of 2 tacos and a cup of beans and quinoa if you use just the right amount of ingredients so it's super close in cost to most places. But you are getting organic ingredients and instead of rice, you have quinoa which is so much better in flavor and nutrient content.
I'm also testing some methods of human optimization personally and on selected individuals. If you are interested in joining my health plan study group you can email yourhealthkits@gmail.com
The blog I'm getting the food ideas from will be from another personal blog of mine. That blog is http://benear-in-chicagoland.blogspot.com/ the subject of the blog is to explore various neighborhoods in the Chicagoland area. With that exploration comes food inspiration for the rest of the week. So please follow if you would like to see some food to try out and my experience with it.
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If you are an artist help me out please and see what I can swap out this picture for.
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