KEGan Taco Salad

For the belly:

Guys! Do I have a treat for you!

I consider myself to be KEGan. A Keto Vegan. I have been vegan before and I have been keto before but never at the same time. To be honest, this has been the hardest thing when it comes to finding good recipes I enjoy. I often have hard time balancing between the two. If I eat a strict Keto/Vegan I tend to be so hungry all the time so in order to feel full I have been adding in more carbs to my diet but my body does not like the excess carbs and actually revolts by feeling bloated constantly.

But in my searching, I found the perfect solution meal… KEGan Taco Salad

This recipe will make any meat eater and dairy lover change their ideals on what tastes good. It doest take many ingredients - just some good flavors paired together. Use this recipe to spice up your taco Tuesday for sure!

Keto Vegan Taco Salad

Ingredients:

2-3c Salad Greens (I love romaine lettuce)

1/2c Coleslaw Shreds

5 Cherry Tomatoes halved

1/2 serving Meatless Beef Crumbles (these are made with soy so be careful and note how much you eat per week)

1/4c Onions diced

1/4c Dairy Free Shredded Cheese (another product that uses soy so limit total amount)

2tbsp Pico De Gallo or Rotel or Salsa

Juice from 1/4 fresh Lime

Crushed Cilantro

Taco Seasoning

1tbsp of Oil drizzled on top (olive, avocado, sesame, etc)

Optional Toppings:

• Corn

• Moon Cheese

• Cilantro Lime Dressing

• Cashew Queso

• Homemade Vegan Keto Sour Cream

Method:

Defrost crumbs and use taco seasoning with a bit of sugar free ketchup to make a sauce-y consistency.

Start layering. First the Salad with the shreds, then top with meat. Next layer on veggies then sauces and top with cilantro and lime juice.

Enjoy!

Nutrition:

This recipe yield one large serving

306 calories, 11g Protein, 20g Fat, 10 grams Carbs