Tag Archives: mexican

Paleo Mexican Scrambled Eggs

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Make scrambled eggs a bit more exciting with these Paleo Mexican Scrambled Eggs. Such delicious breakfast guaranteed to please a crowd!

Paleo Mexican Scrambled Eggs

If you’ve been following me for a while, you know how much I love spicy food. I’m that girl who asks for hot sauce every time when dining out at a restaurant. So when I had an opportunity to check out Don Victor®‘s hot sauces and create a recipe using one of them, I was thrilled to take part in it.

I was especially intrigued with these hot sauces because they are made with piquin peppers, which are very small peppers from northern Mexico. I’ve never heard of them and I’m always down for trying new foods, and Don Victor®‘s sauces are the only ones you will find on the market that are made entirely from this pepper. So unique and special, right?

I tried out 3 of their sauces: Don Victor® Red Piquin Hot Sauce, Don Victor® Extra Hot Piquin Hot Sauce, and Don Victor® Green Piquin Hot Sauce. I decided to use the Red Piquin Hot Sauce, because I loved how it packed a bright and spicy punch, with just the right about amount of dry, smoky heat that goes well with anything. Also, I love how simple and clean the ingredients are, which is the first thing I look at when I’m choosing a new product:

Red piquin pepper, water, carrot, apple cider vinegar, garlic, salt, oregano, preservatives 

Paleo Mexican Scrambled Eggs

One of the first meals I made using the hot sauce was this Paleo Mexican Scrambled Eggs. I’m usually not a huge fan of scrambled eggs (I prefer my yolks runny and uncooked), so if I do make it, it has to extra yummy. Well, thanks to the addition of spices and Don Victor® Red Piquin Hot Sauce, I ended up making a scrambled eggs recipe that was spicy, tasty, and so full of flavor.

Want to try out these Don Victor® hot sauces that are like no other sauce on the market? Click on the image below to order them through DonVictorFoods.com:

You can also look out for them at your nearest grocery store, and they’ll be located in the main condiments aisle. And if you are looking for updates and recipe ideas, make sure to give them a follow on Facebook!

Hope you enjoy these Paleo Mexican Scrambled Eggs as much as I did. If you have any other ideas on how else you would use these hot sauces, let me know in the comments below!

Paleo Mexican Scrambled EggsPaleo Mexican Scrambled Eggs

Paleo Mexican Scrambled Eggs

Paleo Mexican Scrambled Eggs

Course: Breakfast
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Author: Jean Choi

Make scrambled eggs a bit more exciting with these Paleo Mexican Scrambled Eggs. Such delicious breakfast guaranteed to please a crowd!

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Ingredients

  • 6 large eggs
  • 1/2 cup full-fat coconut milk
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 2 tbsps chopped cilantro leaves
  • 2 tbsp coconut oil
  • 1/2 yellow onion chopped
  • 1/4 cup chopped red bell pepper
  • 2 jalapeńo peppers seeded and chopped
  • 8 baby tomatoes quartered
  • Salt and pepper to taste
  • Dash of Don Victor® Red Piquin Hot Sauce or more to taste
  • Avocado slices for garnish

Instructions

  1. Whisk together eggs, coconut milk, chili powder, cumin, garlic powder, and cilantro leaves. Set aside.

  2. Heat coconut oil in a large skillet over medium high heat.

  3. Add onion, bell pepper, jalapeńo peppers, and baby tomatoes. Season with salt and pepper. Cook stirring for 5 minutes, until soft.

  4. Add the whisked egg mixture, season with more salt and pepper, and cook for 5 minutes or until cooked through, stirring and folding the eggs occasionally. 

  5. Once finished, sprinkle with Don Victor® Red Piquin Hot Sauce and garnish with avocado slices. Enjoy!

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Burrito Bowl

Just because you are grain-free doesn’t mean you can’t enjoy a delicious burrito bowl. This Whole30 and Paleo Burrito Bowl is so easy and full of flavor!

Paleo Burrito Bowl

Ever since going gluten and mostly grain free, burrito bowls have become my best friend at Mexican restaurants. I love how easily I can modify the ingredients to make it work for me, and the flavor combination is unbeatable. I mean, nothing can go wrong when guacamole and salsa are involved.

Recently, a reader asked me if I can do a post about how I construct a paleo burrito bowl because after going grain-free, she was having trouble figuring out what to add into hers. There are actually so many different ways to customize a burrito bowl, depending on what flavors you love, so this post was really fun to put together. Plus, I got to eat this deliciousness at the end of it, so it’s win-win for me!

Paleo Burrito Bowl

While there are a million ways to create a paleo burrito bowl, I like to start out with a base of cauliflower rice, lettuce, and some kind of protein. Cauliflower rice (or rice, if you can tolerate it) soaks up and meld together all the flavors of the dish, lettuce adds that refreshing crunch factor, and of course, protein is the main star of the dish. After this base, you can really go nuts and add whatever you like.

For me, there’s no question that avocados are involved, either sliced or in guacamole form, and I also need some kind of spicy salsa and/or hot sauce for that extra kick. And the rest, I usually add in what I can find in the kitchen that sounds good. I always end with sprinkling lime juice and and a ton of chopped cilantro to the entire paleo burrito bowl. MMMMM, nothing better.

Paleo Burrito Bowl

Paleo Burrito Bowl

Paleo Burrito Bowl

Paleo Burrito Bowl

Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Jean Choi

Just because you are grain-free doesn’t mean you can’t enjoy a delicious burrito bowl. This Whole30 and Paleo Burrito Bowl is so easy and full of flavor!

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Ingredients

Cilantro Lime Cauliflower Rice

  • 2 tbsp coconut oil
  • 2 garlic cloves, minced
  • 4 cups of cauliflower rice
  • Zest from 1 lime
  • 1/2 cup fresh cilantro leaves
  • Salt and pepper to taste

Meat

  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp coriander
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 lb chicken thighs or breasts OR ground beef cut into bite-sized pieces
  • 2 tbsp coconut oil
  • 1 large onion sliced

Optional Add-ins

  • Shredded romaine lettuce
  • Salsa of your choice
  • 1 batch of The Best Guacamole Ever or sliced avocados
  • Sliced black olives
  • Chopped raw onions
  • Plantain chips
  • Lime juice
  • Chopped cilantro for garnish

Instructions

Cilantro Lime Cauliflower Rice

  1. Heat coconut oil in a skillet over medium high heat.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Add cauliflower rice and cook stirring for about 5 minutes, until soft and cooked through.
  4. Stir in lime zest, cilantro leaves, salt and pepper, and stir together.
  5. Take off heat and set aside.

Meat

  1. Sprinkle all the spices over the meat and mix together well.
  2. Heat coconut oil in a skillet over medium high heat.
  3. Add onion and sauté for 2-3 minutes until translucent.
  4. Add seasoned meat and cook stirring for 8-10 minutes, until browned and cooked through.

Paleo Burrito Bowl

  1. Construct your bowl by starting out with romaine lettuce and cauliflower rice.
  2. Add cooked meat, then top with additional add-ins of your choice! I always sprinkle everything with lime juice and fresh cilantro at the end before serving to complete the dish.

 

Paleo Nacho Casserole

If you love nachos (who doesn’t?), you are going to want to make this dairy-free and paleo nacho casserole. It’s creamy and crispy at the same time, and has a ridiculously addicting flavor combo! 

Paleo Beef Nacho Casserole

The other day, a friend asked me, “What would your last meal be?” Without hesitation, I said, “Nachos. Loaded with EVERYTHING.” Because, friends, nachos are just the best kind of food filled with everything I love, and I wouldn’t be mad if it was the only thing I can eat for the rest of my life.

While my stomach can’t handle cheese and corn chips to have nachos regularly, I can make my own version at home using my Paleo Cauliflower Nacho Cheese and Siete Foods tortilla chips. Oh, what a world we live in today.

So, the other day, I made this Paleo Nacho Casserole on a whim for dinner, and it turned out fantastic. And I’m so excited to share it with you!

Paleo Beef Nacho CasserolePaleo Beef Nacho Casserole

I’ll be honest. I was a bit nervous about how this recipe would turn out because I never cooked with my Paleo Cauliflower Nacho Cheese. However, the cheesiness and the creaminess really come through in this recipe, and the crunchiness of the tortilla chip topping with that base is just a magical combo.

If you don’t have access to Siete Foods tortilla chips and you do okay with eating corn, you can use regular corn chips. You can even go with not using any chips at all, and just make the base as a dip for veggies. Top the whole thing with your favorites like avocado slices, guacamole, jalapeño slices, hot sauce, and/or chopped cilantro, and you have a ridiculously delicious meal that you won’t want to stop eating!

Paleo Beef Nacho CasserolePaleo Beef Nacho Casserole

Paleo Nacho Casserole

Course: Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Author: Jean Choi

If you love nachos (who doesn't?), you are going to want to make this dairy-free and paleo nacho casserole. It's creamy and crispy at the same time, and has a ridiculously addicting flavor combo! 

Print

Ingredients

  • 1 tbsp coconut oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 lb grass-fed ground beef
  • 1 tsp sea salt
  • 1/2 cup salsa
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp dried oregano
  • 1 1/2 cups Paleo Cauliflower Nacho Cheese
  • 2 eggs, whisked
  • 1 1/2 cups crushed tortillas chips I used Siete Foods, but you can also use corn chips if not strict paleo
  • Optional toppings: cilantro, avocado, sliced jalapeno, olives

Instructions

  1. Preheat oven to 350 degrees F.
  2. Heat coconut oil in a large oven-proof skillet over medium high heat.
  3. Add onions and garlic, and sauté for 5 minutes until soft and translucent.
  4. Add ground beef and sea salt, and sauté for 5-10 minutes until cooked through, breaking up the meat with a wooden spoon.
  5. Remove from heat and drain the fat.
  6. Stir in salsa, chili powder, cumin, oregano, and Paleo Cauliflower Nacho Cheese.
  7. Add whisked eggs and stir together until mixed.
  8. Top evenly with crushed tortilla chips.
  9. Bake for 30 minutes.
  10. Top with any additional toppings you like before serving.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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