Clean Detox Plan: Lunches

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Lamb Tacos



Serves 2


2 tbsp coconut oil

4 ounces ground pasture-raised lamb (flatten into 1 large round, roughly 1/2 inch thick) or 1 1/2 cups lentils

1 medium sized summer squash (yellow and/or zucchini)

1/4 cup minced onions + another 2 tbsp for garnish

1 garlic clove, peeled and minced

1 tbsp sugar-free fajita/taco seasoning

Sea salt to taste


2 tbsp minced red onions

Freshly chopped cilantro (a few tablespoons)

Freshly made guacamole

Handful of sprouts (optional)

Taco Shells

Romaine lettuce and/or brown rice tortilla wraps (These will be soft tacos.)


Heat a large saute pan over high heat. Melt the coconut oil and continue to heat until lightly smoking. Add the lamb and allow one side to brown for 3 minutes before flipping over.

Once the lamb is flipped, add the summer squash (and/or zucchini), garlic, onion, and taco seasoning. Stir vigorously to incorporate all the ingredients. Continue to cook until the lamb is cooked through and the vegetables are soft. Season to taste with sea salt.

To serve: Lay a few romaine leaves or brown rice tortillas on a plate. Cover with the lamb and vegetables. Top with the additional 2 tablespoons red onions and cilantro.

Smear the shell edges with guacamole and garnish with optional fresh sprouts. Enjoy!