Whether you're celebrating Cinco De Mayo or just looking for a fiesta of flavor THIS easy, creamy, healthy taco dip or sauce is JUST what you need!

There is a lack of Celiac Safe Taco Seasoning and the only one I could find contained milk, so I started making my own, except the spice blend was irritating my IBS, so I stopped all together and relied on toppings to make my plain ground turkey have a taco flair.
Except it wasn't the same.
And I missed guacamole. (Silly FODMAPs)

SO, I CREATED THIS: 
Creamy, protein packed, and full of taco flavor with only four ingredients. Using greek yogurt instead of sour cream packs this dip with protein!

Use this as a dip for chips, or as a condiment for your tacos!

Depending on your taste preferences and amount you want to make you can use more or less of the ingredients below. 

Easy Protein Packed Taco Dip
1 small container of Plain Fat Free Greek Yogurt (5.3 oz)
1.5 Tablespoons Tomato Paste 
2 Shakes of Chili Powder
1-2 Shakes of Cumin

1. In a small bowl or the actual yogurt container, add in tomato paste, stir and taste. You want there to be more tomato flavor than yogurt
2. Add in chili powder and cumin, taste, adjust seasoning if necessary

Options for Eating

1. Use as a dip for tortilla chips, cut up peppers, snap peas, other raw veggies
   
2. Use as the base layer for a dip, top with tomatoes, lettuce and cheese like this
   
3. Mix your ground turkey with this or top your ground turkey tacos with this as a fiesta of flavor and guacamole substitute. 
   
4. Mix in with shredded chicken for chicken tacos

Tips/Notes
- Adjust the amount of ingredients used, depending on how much dip or sauce you want
- Extra dip can be refrigerated and saved in an airtight container for up to five days
- Greek Yogurt pumps up the protein content of this, but sour cream could be used i you can tolerate it

• Which way would you use this as? A chip dip or taco topping?
• What is your favorite taco topping?
• Do you love things with a creamy texture?
• Greek Yogurt as a substitute for recipes? Yay or Nay?

For the first time EVER, I am posting a Pork recipe on my blog, and I could not be any more excited about it!  I even made a category on the side bar, with hopes of filling it with new recipes in the future as I expand my horizons with this "other white meat".  Which, if you didn't know, there are six cuts of pork that are considered "lean."  If you're wondering WHY I'm so excited about introducing a new food to my diet, you can read here but if you just cannot bear the deliciousness of the photo taking the spotlight next to this text, then simply scroll down for this easy recipe that can be used with any marinade of your choice that pairs well with pork and is an awesome meat to prep for the week, since it comes in such a large amount and is an easy clean up!


Fun Fact: I made TWO tenderloin roasts at the same time, using two different marinades and simply separated them with aluminum foil "boats" in my roasting pan so I would have options for the week!

And if you're like me, and have no idea what the heck a pork tenderloin is, it looks like this. 

Roasted Pork Tenderloin
Pork Tenderloin (mine was a bit over 1 pound)
Marinade of Your Choice - I used a honey mustard
Roasting Pan (you don't REALLY need the rack to place the tenderloin on in the pan)
Aluminum Foil (hello, easy clean up!)
Meat Thermometer IF you care to be so cautionary, I live life on the wild side and don't own one

1. Marinate your meat overnight, this will ensure it's juicy, DO IT!
    (I simply put my meat in a ziplock bag, added the marinade, and let it sit overnight 12 hours)
2. Pre heat your oven to 450 degrees
3. Line your roasting pan with aluminum foil
4. Add your meat, make a few slits with a knife and rub the marinade from the bag in the creases
5. Roast at 450 degrees for 15 minutes
6. Drop the temperature down to 350 degrees for 15-25 extra minutes depending on the size of your roast, and how pink you'd like your meat.  Pork CAN be eaten pink, but must be cooked to 145 degrees.  I do not own a meat thermometer so I erred on the side of caution and made sure there wasn't so much pink in my tenderloin. I had two approximately 1 lb. tenderloins and did an additional 17 minutes.
7. Let the meat REST once out of the oven for 3-5 minutes before slicing
6. Take out of the aluminum foil, place on a plate and slice, covering with the foil drippings

Tips/Notes
- Other Marinade options that go well with pork: honey anything, garlic rosemary, balsamic
- Serve with your starch of choice, I'm all for sweet potatoes with this meal and green bean fries
- If making this as a meal prep option - let the meat REST, then slice it and let cool before storing
- For reheating, DO NOT MICROWAVE, it will lose it's juiciness, I'm weird and like food cold, but the broiler has worked best for ensuring it remains tender, only need to keep under the broiler for a few minutes!

• Are you a fan of pork tenderloin? Or the OTHER white meat in general
• What marinade would you try?
• Do you prefer marinades or seasoning blends?
• What lean pork should I try next?

Growing up, there was a restaurant in town my parents loved to go to, except I was the world's pickiest eater and would only eat ONE thing off the menu, and they only served that one item until 4pm.  So we'd either have to hurry up and make it there before four to get our order in, or sometimes, the kitchen staff would make it for me, special, past serving hours, just because my seven year old self would ask so nicely.  

Feast your eyes on this glorious Roast Beef Melt.  Crispy, garlic infused, toasted bread, layered with still red, juicy roast beef, topped with melted mozzarella.  I think I may have gone to foodie heaven with this creation, which contains NO gluten or lactose, but was still just as delicious.  

Quick, easy, and no clean up required if you use Aluminum Foil, now that's what I'm talking' about!

Ill save the story for AFTER the recipe, keep in mind, I used ingredient that suited my limitations, such as gluten free bread or lactose free butter and cheese, use what works for YOU and your body!

Roast Beef Melt
1 - 2 Slices Bread (GF Udi's for me)
Sliced Roast Beef Cold-cut*
Minced Garlic to taste
1/2 Tbsp. Butter (Earth Balance DF)
Go Veggie Mozzarella Shreds
Aluminum Foil

*Please ensure your coldcuts are GF by checking the ingredient label or brand statement.  Boar's Head and Wegmans are both GF options I trust and use*

WHILE PREPARING - leave your Roast Beef Coldcut on the counter to get a bit to room temperature so it doesn't go STRAIGHT from the fridge to the broiler.

1. Toast your bread, leave it a bit on the underdone side (no brown) since you will be sticking it in the broiler.  Unless of course, you like rock hard bread :)
2. Turn broiler on (if you have a high or low setting, use high, BUT YOU MUST WATCH IT)
2. Spread butter and minced garlic (about 1 tsp.) on both slices of bread
3. Layer your Roast Beef Slices, pile it high or only use a few, your choice
4. Stick your bread and beef in the broiler for two minutes IF your meat is still ice cold
5. Sprinkle cheese shreds or sliced cheese over the warmed meat, stick back in the broiler for 2-5 minutes, until cheese begins to bubble and turn golden brown
6. EAT IMMEDIATELY, dip in Au Jus sauce, Ketchup, Mayonaise, or my favorite, Ketchup AND Mayo mixed :) 

Tips/Notes
- Make sure your broiling rack is close to the top 
- DO NOT LEAVE THE KITCHEN WHILE DOING THIS, it is VERY easy to overcook!
- You COULD add veggies to this, but, let's be serious, if it ain't broke don't fix it :)
- Serve with homemade french fries by slicing up potatoes or sweet potatoes and baking
- You can use rolls or Italian Bread for this as well

• Do you have a favorite dipping sauce?
• What's your go to melt/sandwich?