Have a fiesta this weekend (Taco night!)

I talk a lot about nutrition. And if you’ve followed me for a while, you know I hold this subject close to my heart.

As many of you also know, cooking at home is a passion of mine.

So, today, I thought I’d share one of my favorite recipes with you…

Followed by a cooking video.

Red pepper sauce

How many of you look forward to taco night?

I know I do!

More specifically, I love combining fresh ingredients with some lean protein in a low-carb shell.

And I find this red pepper sauce really adds some flare.

All you need is 12 red bell peppers, 2 tablespoons of macadamia nut (or olive) oil, ¼ cup chopped onion, 6 garlic cloves (minced),1 cup beef broth, 1 cup chopped fresh basil, coarse sea salt, and freshly ground black pepper to taste.

Start by preheating your oven to 500°F. Then, place the bell peppers on a baking sheet and roast, turning them twice, until the skins are wrinkled and charred. (About 30-40 minutes).

Remove the baking sheet from the oven and cover tightly. Allow the peppers to cool, about 30 minutes.

Remove the stem from each pepper and cut them into quarters. Next, remove the peels and seeds and place the peppers in a food processor. (Add any juices that have collected.) Pour 1 tablespoon of oil over the peppers. Puree and set aside.

Heat the remaining tablespoon of oil in a heavy saucepan over medium heat. Add the onion and sauté until translucent (about 3 minutes). Add the garlic and sauté for about another minute. Add the pepper puree and cook until the edges bubble. Then, decrease the heat and simmer for 10 minutes.

Add the beef broth a little at a time, ensuring it doesn’t make the sauce too thin. Simmer for another 5 minutes.

Add the basil, season with salt and pepper, and simmer for 15 minutes (or longer, depending on how thick you want the sauce).

Low-carb taco shells

I love to use this red pepper sauce to top my tacos (or nachos). But it can also be used in place of tomato sauce!

Now, here’s a low-carb version of a tasty taco shell…

For more inspiration and nutritional insights, order yourself a copy of my A-List Diet book.

Until next week,

Dr. Fred