HealthLinks Charleston March/April 2019

www.CharlestonPhysicians.com | www.HealthLinksCharleston.com | 95 www.CharlestonPhysicians.com | www.HealthLinksCharleston.com Ingredients: • 2 cups shredded cheddar cheese • 1 pound ground beef • 1/2 package taco seasoning mix • 1/2 teaspoon salt • 1/4 teaspoon ground black pepper • 1 avocado, diced • 1 cup shredded lettuce • 1/2 cup shredded cheddar cheese • 1/2 cup tomatoes, diced Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone mat. 2. Spread cheddar cheese into four 6-inch circles, placed 2 inches apart. 3. Bake in the preheated oven until cheese melts and is lightly brown, six to eight minutes. 4. Cool for two to three minutes before lifting with a spatula. Place over wooden spoon handle wrapped in aluminum foil bal- anced over two cups or cans. Let taco shells cool completely, about 10 minutes. 5. Cook beef in a skillet over medium-high heat until browned, stirring often to separate meat, about seven minutes. Season with taco seasoning, salt, and pepper; cook for one minute more. 6. Divide beef mixture among cheese taco shells. Top with avocado, lettuce, cheddar cheese and tomatoes. Nutrition facts per serving: 676 calories; 52.6 g fat; 9.7 g carbohydrates; 40.7 g protein; 157 mg cholesterol; 1,197 mg sodium. Ingredients: • 2 teaspoons sesame oil • 1 pound lean ground beef • 3 cloves garlic, minced • 1/4 cup soy sauce • 1 tablespoon coconut sugar • 1 tablespoon sesame seeds • 1/4 teaspoon ground ginger • 1/4 teaspoon ground black pepper • 2 cups cauliflower rice • 2 tablespoons chopped green onions • 1 tablespoon sesame seeds Directions: 1. Heat sesame oil in a large skillet over medium-high heat. Cook and stir ground beef and garlic in the hot skillet until browned and crumbly – five to seven minutes. 2. Combine soy sauce, coconut sugar, ginger and black pepper in a bowl; whisk until well-combined. Pour over ground beef; simmer until the sauce thickens – about three minutes. 3. Serve over cauliflower rice. Sprinkle with green onions and sesame seeds. Ingredients: • 3 cups grated cauliflower • 1 cup shredded cheddar cheese • 1 large egg • 1/4 cup real bacon bits • 1 tablespoon diced chives • 1/2 teaspoon salt • 1/8 teaspoon ground black pepper • 1 pinch cayenne pepper (optional) • cooking spray Directions: 1. Preheat the oven to 400 degrees F (200 degrees C). 2. Place grated cauliflower in a microwave-safe bowl. Cook on high for two minutes. Let cool for five minutes. 3. Wring cauliflower in a clean dish towel, squeezing out as much moisture as possible. Transfer cauliflower to a large mixing bowl. Add cheddar cheese, egg, bacon bits, chives, salt, pepper and cayenne. Mix well. 4. Spray a large baking sheet with cooking spray. Divide cauliflower mixture into six equal portions, making sure to leave space between each one. Flatten with your hands and shape into ovals. 5. Bake in the preheated oven until browned – about 15 minutes. Turn broiler on low and broil until crispy, about five minutes. Let cool for five minutes to firm up. EASY KETO BEEF TACOS EASY KETO KOREAN BEEF WITH CAULI RICE KETO CAULIFLOWER HASH BROWNS Source: www.allrecipes.com Nutrition facts per serving: 297 calories; 19.1 g fat; 8.9 g carbohydrates; 22.4 g protein; 68 mg cholesterol; 982 mg sodium. Nutrition facts per serving: 118 calories; 8.2 g fat; 3 g carbohydrates; 8.8 g protein; 54 mg cholesterol; 484 mg sodium.