Whole 30 Loaded Fries!
This whole 30 has had a very tough start. The first few days we both thought, “this is going to be so easy!” 30 days thats it no problem. Then came day 4 & 5, then slowly like snail pace came days 6 & 7. The biggest error we found was that we didn’t prep enough the first week. That made the work week hard, we were tired from working and then the idea of having to cook a full whole 30 meal was even more exhausting.
Our sugar crash was hard, Tyler and I both never had terrible sugar crashes the first time but this was different. We felt what we read about, the wanting to skip dinner and just go to bed. The lingering headache. The “I just want to eat an entire box of pasta” feelings. It was all coming full force but we battled it together. That really helps to have a partner to complain too and to keep asking each other “and why did we think this was a good idea?”
We are now day 17, we made it through the hardest part, well the first hard part. I think the last week is the second round of “hard”. You are so close to the end and all you want is to celebrate, you dream about what you’re going to eat when you hit day 30 and why not end a few days before? We do have to say though the results of this round has been drastic. Our skin is clear, energy that lasts all day and overall we feel so much better. We also found some amazing Whole 30 recipes that we would even eat when we are done.
This recipe was so delicious, full of flavor and filling. It felt like we were cheating on Whole 30 it was that good. We highly recommend this one, it is perfect for a weeknight or any night!
DO:
FOR THE FRIES
Preheat oven to 400 degrees and line two large baking sheets with parchment paper.
Place fries on one of the prepared baking sheets and drizzle with avocado oil, kosher salt and pepper. Toss until evenly coated then spread the coated fries in a single layer amongst the two baking sheets (using two baking sheet prevents the potatoes from steaming and allows them to crisp up better). Bake until the edges are crisp and the insides of the fries are tender, about 30 minutes, tossing half way through.
FOR THE SPICY GROUND BEEF
Meanwhile, heat a skillet over medium-high heat with 1 tablespoon avocado oil. Add the beef, breaking up the meat with the back of a spoon until browned and cooked through, about 5-7 minutes. While cooking, season the beef with salt, pepper, chili powder, dried oregano, cumin and garlic powder.
When the ground beef is cooked through, drain off excess fat.
Return ground beef to the skillet. Add hot sauce and tomato paste and stir until incorporated into the beef. Add the water and stir until well combined. Cook, stirring occasionally, until the broth has reduced by half, about 4 minutes.
FOR THE LIME CREMA
Combine all the "For the Lime Crema" ingredients in a bowl and stir to combine. Set aside until ready to serve.
To serve, top sweet potato fries with the beef. Garnish with lime, onion, avocado, jalapeno, and cilantro if using. Drizzle with Lime Crema. Serve and enjoy!
NEED:
FOR THE FRIES
1.5 pounds sweet potatoes, peeled and cut lengthwise into 1/4-inch wide fries
2 tablespoons Simply Nature 100% Pure Avocado Oil
1/4 teaspoon black pepper
1/2 teaspoon kosher salt
FOR THE SPICY GROUND BEEF
1 pound Simply Nature Organic Grass Fed Beef
1 tablespoon Simply Nature 100% Pure Avocado Oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1 tablespoon hot sauce (I use Tapatio)
2 tablespoons tomato paste
1/4 cup water
FOR THE LIME CREMA
1/4 cup Homemade Mayo
2 tablespoons lime juice (or 1 lime)
1 garlic clove, minced
1/4 teaspoon kosher salt
OPTIONAL TOPPINGS
1/4 medium white onion, finely diced
1 avocado, cubed
lime wedges
2 tablespoons fresh cilantro leaves, loosely chopped
