Taco Tuesday Salad

  • 2 lbs. organic 93/7 ground turkey

  • 2 tbsp olive oil

  • 1/2 fresh lime, squeezed

  • 1–2 tbsp cayenne powder or less spicy you can use 1-2 tbsp paprika (I love smoked paprika!)

  • 1 tsp dried oregano

  • sea salt to taste

The Salad

  • 1 cup spring lettuce or butter lettuce

  • 1 tomato, sliced

  • 3 tbsp low sodium salsa

  • 1/2 red and orange peppers

  • 1 cucumber, cut into slices

  • 1/2 avocado, sliced

‘Creamy’ Avocado Dressing

  • 1/2 avocado, sliced

  • 1–2 tbsp MCT oil (or melted coconut oil)

  • 1 tbsp apple cider vinegar

  • 1 tbsp fresh lemon juice

  • 1 cup cucumber, sliced

  • 1/4 cup fresh cilantro, chopped

  • 1 spring onion (optional)

  • sea salt to taste


  1. In a medium pan, sauté the turkey on medium-low until cooked gently but thoroughly with the extra virgin olive oil. Add lime juice, cayenne powder (or paprika), oregano, and salt. Add more seasoning if you wish and play around with flavors!

  2. Lay a bed with all of the salad ingredients, starting with the lettuce. Add a suitable portion of turkey on top.

  3. To make the dressing: Combine the avocado, MCT oil, apple cider vinegar, lemon juice, cucumber, cilantro and salt in a blender and blend until smooth and creamy.

  4. Drizzle with dressing.

Servings 4

Recipe Adapted by:  Bulletproof

Don’t forget to add you toppings! I added more cilantro which is sooooo good for liver detoxification, and some salsa with a few cassava chips for garnish.


Angie’s Healthy Spaghetti over Spaghetti Squash

  • 2 lbs. grass-fed beef

  • 2 lbs. organic 93/7 turkey

  • 1T Brown Sugar

  • 2 cans 28 ounces of crushed tomatoes with basil

  • 1 can tomato paste

  • 4 T Oregano

  • 4 T Italian Seasoning

  • 2 T Basil

  • 2 tsp salt

  • 1 small onion

  • 2-3 cloves garlic

  • 1 cup water

  • 1 medium spaghetti squash


  1. Sauté onion with chopped garlic once translucent add in grass-fed beef and turkey and cook through.

  2. Meanwhile, slice the spaghetti squash across length wise and discard seeds and roast face down in a 425 degree oven for 30-40 minutes.

  3. If you like chunky tomato in your spaghetti skip this step.  Puree the crushed tomatoes in a blender quickly to make smooth transfer to pan where meat is cook and drained. 

  4. Add in tomato paste, brown sugar and herbs and let simmer. 

  5. Serve over spaghetti squash.

Nutrition: Serves 12 - 1 Cup Servings (macros do not include spaghetti squash - add separate I usually eat 1 cup per serving)

Calories 235 Fat 8.6g Carbs 13g Protein 25.5g Sugar 6.4g Fiber 5.9g

Spaghetti Squash Nutrition: 1 cup Calories 42 Fat .4g Carbs 10g Protein 1g Fiber 2.2g Sugar 3.3g