Whole30 Day 29 — Homemade Taco Salad

If you hang around the Whole30 community for a while, you are bound to hear the phrase “put an egg on it.”  This refers to the idea that any leftover can be made in to a breakfast if you put an egg on top.  In my Whole30 I adapted the saying to be “put it on a salad, referring to the idea that any leftover can be made into a meal if you put it on top of a salad.

I learned many things about myself during my Whole30.  One of the most surprising things I learned about myself is I actually like salads.  I just don’t like salads with big chunks of lettuce or boring salads.  To keep the salads from getting boring, I have experimented with a lot of different types of salad, dressings and toppings.  My favorite salad so far has been a simple taco salad with homemade salsa and guacamole.  Don’t punk out and buy compliant salsa and guacamole.  The meat takes longer to cook than it does to make the salsa and guacamole combined.


Fire Roasted Salsa

1 small onion, peeled and quartered

1 jalapeno, halved, and membranes removed

1 clove garlic, peeled

1 14.5 oz can fire roasted diced tomatoes

1 TBS lime juice

1/4 tsp cumin

1/8 tsp salt

1/8 tsp pepper

1/4 cup cilantro leaves

In a blender, add the onion, jalapeno and garlic.  Process until finely chopped. Add the tomatoes, lime juice, cumin,salt, pepper and cilantro.  Process until throughly combined. Taste and adjust seasoning to taste.



3 ripe avocados

1 firm tomato. chopped

1/2 onion, chopped

1/2 cup chopped cilantro

2 TBS lemon or lime juice

salt and pepper, to taste

Halve the avocados and remove the pits.  In a medium sized bowl, scoop out the avocados and mash with a fork until smooth .  Add the tomato, onion, lime juice and cilantro.  Mix well.  Store in an airtight container in the refrigerator.  

Tangy Tomato Soup

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The last five days I have been on vacation. I have been mostly concentrating on relaxing, enjoying myself, and my photography 101 assignments. So today I dug through my recipe and food photo stockpiles and came up with a new recipe for you. I realize it is June but I am one of those people who eat soup no matter how hot it is. Not to mention, it is a really quick recipe for those nights you are hungry but don’t really want to spend time cooking.

Tangy Tomato Soup

½ tsp olive oil
¼ cup onion, diced
½ tsp garlic, minced
1 (14.5 oz) can diced tomatoes
1 (8oz) can tomato sauce
2 cups chicken or vegetable broth
¼ cup shredded cheddar cheese

Heat oil in a soup pot over medium high heat. Add the onions and garlic; cook for one minute, stirring often. Add the tomatoes, their juices and the tomato sauce. Raise heat to high and bring to a boil. Stir in chicken broth. Cover the pot and bring the soup to a boil. Reduce the heat to low and simmer for 10 minutes to develop the flavors. Spoon the soup into individual serving bowls and sprinkle with the cheese.

Adapted from the Desperation Dinners ladies