Taco Tuesday

What you’ll need

  • Frying pan
  • Spatula
  • Garlic press
  • A big bowl


  • 2 tbsp Butter
  • 1 Onion
  • 3 Cloves Garlic
  • 1 lb Medium Ground Beef
  • Old El Paso Taco Seasoning
  • 2 tbsp Olive Oil
  • 1 cup grated Cheddar Cheese
  • 2 tbsp Sour Cream
  • 2 tbsp Pickled Jalapenos
  • 2 cups Lettuce
  • 2-3 tbsp Homemade Salsa or Low-Sugar Salsa
  • 2 Eggs
  • Hot Sauce to Taste
  • Salt and Pepper
  • Optional: Pork Belly

Get to cooking!

  • Heat 2 tbsp butter in a skillet
  • Cook the onion until translucent – about 5 minutes
  • Crush garlic and add in – cook for 1 minute
  • Cook down the Ground Beef until almost fully cooked through
  • If you decided to add pork belly, then chop it up and add it to your pan
  • Add the taco seasoning package, mix well and let simmer for a few minutes

Prep to serve:

  • Tear lettuce, add it to your bowl and add the olive oil on top
  • Add half the ground beef on top of the lettuce
  • Add your salsa, sour cream, hot sauce, jalapenos, and cheese
  • In a skillet, cook the eggs sunny side up and add to the taco bowl


As was the case with the last recipe, Spiteful Shrimp and any other recipe on this blog, I’m adding a bit of backstory AFTER the recipe itself! I’ve become a pretty fan of specific traditions and Taco Tuesday is definitely an example. While I was living in Toronto, Ontario for a couple of years, my roommate and I became big fans of Taco Tuesdays. We would not spend much time in the same room for most of the week but Tuesdays became somewhat sacred.

That has continued on over the last couple of years. The major difference now is that I have changed the delivery system. I used to have fun with hard shell and soft shell taco shells or even a mix of both similar to how it’s done at Taco Bell. Since going Keto in January of 2017, I’ve adjusted Taco Tuesdays with one key factor: salad. Ever since I went Keto, tacos have transformed from hand-held food delivery to a giant salad that might tip the scales at 3-4lbs depending on how hungry I am!

Taco Tuesday has become even more sacred in recent weeks as I’ve fully embraced intermittent fasting. I am currently on a 48h fast beginning Sunday after dinner and ending at dinner on Tuesday, right in time for tacos! Yes, I planned it that way.

So get out and there celebrate Taco Tuesday! Do it with standard taco shells or in a salad! It’s a fantastic meal that is sure to keep you full and happy until Wednesday rolls around.

Spiteful Shrimp

What you’ll need

  • Frying pan
  • Spatula
  • Garlic press
  • Zester
  • A big appetite!


  • 1lb of Shrimp (21/25 size), peeled
  • 3 tbsp of butter
  • 4 cloves of garlic, crushed
  • Juice of half a lemon
  • 1/2 cup of white wine or homemade broth (recipe coming soon!)
  • Chili paste
  • Salt and Pepper to taste

Get to cooking!

  • Heat 1 tbsp of butter in a skillet at medium heat
  • Once the butter is simmering, add in the garlic and cook for about 30 seconds
  • Stir in the chili paste and let it simmer for 1-2 minutes
  • Add the wine/broth, lemon zest, lemon juice, salt and pepper
  • Let the whole thing simmer for 1-2 minutes
  • Lay as many of the shrimp down into the pan and cook for 1 minute or until they become pink on the pan side (The first shrimp should be ready to turn by the time you’ve put them all in the pan)
  • Flip the shrimp over and cook for another 1 minute on the opposite side.
  • Take the pan off of the element and serve on a plate with the extra sauce in a ramekin or I love throwing it all in one big soup bowl!


I figured it would be a good idea to add this to the end of the recipe rather than at the beginning since I’m always cursing when I get to a recipe and there is a gigantic blog post ahead of it! Let’s do the opposite around here!

I’m a big fan of both shrimp and spicy food so combining the two only seemed natural. I’ve done the cajun-style boil both in restaurants and at home before. They’re absolutely amazing but the time it takes to both prep and cook take away a bit of the lustre of it all.

Along came Carl Franklin, one half of the 2 Keto Dudes. On one of their more recent podcasts, Carl discussed a shrimp recipe that sounded incredible! I quickly took a mental note of the ingredients and drove to the store to buy everything I needed. I found a great garlic chili paste (link here) that is Keto so I decided to use it in the recipe. Along with shrimp and spicy food, I adore garlic so it was the perfect match.

I prefer my sauce a bit on the runny side so I don’t cook it down nearly as much as I’m sure you could so I’ll definitely leave that up to you. I’ve used the sauce on roasted broccoli which just elevates an already incredible veggie.

All in all, if you enjoy cajun-style shrimp, then this little asian/cajun fusion spin will blow your socks off!