Alex and I recently started to carb cycle in our diet in an effort to get ready for summer. Carb cycling is when you alternate low-carb and high-carb days in an effort to switch your body into fat-burning mode. We are a week in and I’m starting to get the hang of it. I like that I don’t have to deprive myself of anything…if it fits my macros (i.e. breakdown of protein, carbs and fat), then I can eat it. Everything in moderation…my kind of eating plan!
It’s been easy to figure out what we are eating on high-carb days…it’s the low-carb days that are harder to figure out for me. I still look forward to a warm, tasty dinner at the end of the night…so I’m trying to be inventive. Enter: taco lettuce wraps. These give you all the good flavors of traditional tacos without the carbs.
What you’ll need:
- 1 lb. lean ground beef (I opted for the 93% lean package)
- 5 tsp. chili powder
- 4 tsp. cumin
- 3 tsp. paprika
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. black pepper
- 1 tsp. salt (I use Morton’s Lite Salt)
- 2/3 cup water
- Lettuce leaves or carb-balance tortillas
- Toppings of your choice
Start by browning your ground beef in a skillet over medium heat.
While your meat is cooking, mix up your taco spice blend. I used to grab the packets at the store until I read about what is in them..yikes. I think I’ll stick to my homemade blend from here on out! One healthy choice often leads to more. 🙂
Drain your ground beef and stir in the taco blend. Add 2/3 cup of water and turn it up to high heat. Stir for about 3 minutes and remove from heat.
Now, you’re ready to assemble your wraps. I opted for lettuce wraps while Alex chose to use carb-balance tortillas. I topped mine with shredded colby jack cheese, diced tomatoes and a dollop of nonfat, plain greek yogurt in lieu of sour cream. Another healthy choice! It was delicious.