|The evolution of this dish began in December while Vin-Diesel, Kyler Robert William Allison, G-Squared, and I were shooting some videos. We had tenderloin, chipotle, sweet potatoes, and avocado as leftover ingredients and this is what I came up with.
Then, on a beautiful evening in July, I was at another gathering with Kyler, JVD, “The Jo”, “The Bro”, my wife, Jessie, and the hosts, Leif and my man Marky Mark Jansen. Mark and Leif have a sweet pad on “The Strand” in Hermosa Beach and we decided to make the most of it. So, what was more appropriate than a “Nacho Night”?
Following that event, Kyler made these nachos every night for a week and solidified the suspicion that this was something we should share with others…
This is the first video that my man, Jesse Kahle, edited. Jesse rocks all things video and he is joining the Paleo Nick team. This is a huge step toward providing current content and more of it. Thanks, Jesse, you are more of a blessing than I can describe.
My wife and I will celebrate our 10th Anniversary this Friday! Whoa! Ten years have flown by and she has aged much more graciously than I. My parents are flying in from Fargo to take care of “The Jo” and “The Bro” while we head North up the California Coast. It is fair to say that, due to my love of work, we have not had a true vacation since our honeymoon. We’ve gone on “vacations”, but they’ve always been interlaced with work. I’m getting this week’s posts knocked out by Wednesday so that I can unplug from work for 5 days. We are pumped and I’ll share the experience next week.
Alright, off to drink some bulletproof coffee and make the most of this week. I hope you do the same!
|“Keep It Paleo!” guys.|
|(Seen here on our honeymoon somewhere between Sorrento and Positano along the Amalfi Coast of Italy)
Paleo Nachos with Chipotle Beef, Yam, and Avocado
“Keep It Paleo!”
We are going to get 13 blocks of protein from our grass fed beef. If you use a different protein, the count may change a little, but not too drastically. We start with 1 ½ pounds or 681g of beef. After we cook it we end up with 565g, which with 42g per block, gives us 13 blocks of protein.
When we use Yams, the size of them varies on how many blocks are included in one Yam. Since we are using 1 ½ medium yams today, we will count them as 4 blocks, given that there will be somewhere between 2-3 per yam.
A medium onion diced up will give us about 1 1/3 cups, and with 2/3 of a cup equaling one block that gives us 2 blocks from onions.
Next we will combine the Garlic and the Chipotle peppers to give us an additional block. We are getting about ½ a block from each, so together they make approximately one block.
3 handfuls of spinach isn’t very precise of a measurement, but we will say its something around the 4 cup mark, which gives us one carb block.
Our final carb count comes form the Plantain Chips. If you use the Super Radical Plantain Chip recipe from the site, you will end up using about one plantain to fill this amount needed. One plantain weighs around 170g. With us using 6oz (168g), and each block weighing around 31g, we end up with about 5 blocks from the plantain chips.
Additional Carb blocks will come from adding the maple syrup. 2tsp equals one block so or 2 tablespoons added you are adding three blocks of carbs to the nachos!
Avocados again vary in size, so we are going to take an average here and say that the average avocado weighs around 200g. With 20g equaling one block, we will get 10 blocks from each avocado for a total of 20 blocks.
Additional fat blocks will come from the olive oil that we use as needed when cooking the ingredients. Remember that 1/3 of a teaspoon equals one block so for every tablespoon you are adding to cook with you are adding 9 blocks of fat.
Overall we are balanced in the carb/protein count. We are high on the fat end, but as long as we don’t make a habit of overeating fats, we will be ok. Most of us use these fats for energy anyway, so the extra little bit wont hurt us in the long run! Enjoy the Nachos!!