Who doesn’t enjoy a good taco salad? This version asks for grass-fed beef cooked in cumin, coriander, chili powder and oregano. It tops a delicious, nutritious mix of greens and veggies.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
1 tablespoon coconut oil
1 pound grass-fed ground beef
2 teaspoons ground cumin
1 teaspoon ground coriander
¼ teaspoon chipotle chile powder
1 teaspoon dried oregano
1 teaspoon sea salt
1 ripe avocado, pitted, peeled, and cut into large chunks
2 tablespoons extra-virgin olive oil
¼ cup fresh cilantro leaves
1 garlic clove
juice from 1 lime
¼ teaspoon cayenne pepper
7 to 8 cups mesclun
2 cups shredded red cabbage
2 carrots, scrubbed and shredded
1 large tomato, cut into large chunks
From the book, Eat Fat, Get Thin, by Mark Hyman, MD
Learn more about our editorial process.
A fun vegetarian wrap that’s light and flavorful
A healthier dessert, packed with distinct flavors
Colorful and flavorful, this dish is a winner as an app, side or main course
This social media sleep hack with tart cherry juice and magnesium could be worth a try
They’re great for your gut, heart and blood sugar and may lower inflammation
Juicing removes beneficial fiber from fruits and veggies and raises your blood sugar
Your metabolism may torch 1,300 to 2,000 calories daily with no activity
A gentle touch in all the right places may help drain your sinuses
Pump up your iron intake with foods like tuna, tofu and turkey