Lesson learned: check serving sizes. After buying the ingredients for taco salad, I realized the recipe that I based my list off of served eight people. So… I have enough taco salad makings for 32 meals. Tim Ferriss recommends eating the same meal over and over, so I guess we don’t have a choice. Nonetheless, the recipe turned out quite well if I do say so myself!
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning
1 (16 ounce) can chili beans
1 head iceberg lettuce
1 cup chopped tomatoes
4 tablespoons Better Than Sour Cream [Tofutti]
1/2 cup prepared salsa
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and 2/3C water. Bring to a boil, reduce heat and simmer for 15 minutes–add more water
if the beef starts to stick.
Mix the lettuce and tomatoes in a large bowl. When the meat mixture is done, combine it with the salad. Then, add salsa and faux sour cream.
So 1.5 delicious bowls later, I finished my lunch. I was quite hungry after a breakfast that had less than 300 calories, so this ginormous lunch came as a great relief. I’m going to try and go jogging in a few hours, but I don’t know if I can get to the gym given Atlanta’s weather conditions. Haha, I’m already making excuses not to exercise. I wish there were a cheap way to try out kettlebells without buying them for myself!