1 tablespoon (15 m) extra virgin olive oil
1 pound (450 g) ground meat of choice
3⁄4 teaspoon fine sea salt
1 teaspoon turmeric powder
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
4 cups (280 g) thinly sliced romaine lettuce
1⁄3 cup (70 g) minced red onion
3⁄4 cup (100 g) sliced kalamata olives
Minced fresh cilantro, for garnish
Heat the olive oil in a skillet over medium heat. Add the ground meat, sea salt, turmeric powder, garlic powder, and onion powder. Cook, stirring frequently and breaking the meat into small pieces, for about 8 minutes, until the meat is no longer pink.
To assemble the nachos: Layer the ingredients evenly on 4 dinner plates in the following order: lettuce, meat, red onion, olives, and Spicy Guacamole. Sprinkle with cilantro. Serve with tostones on the side for scooping up the good stuff, or you can even include them as a layer for easy scooping.
Tostones may be replaced with AIP-compliant sweet potato chips.
The Autoimmune Protocol Made Simple Cookbook by Sophie Van Tiggelen, published by Fair Winds Press, distributed by Allen & Unwin, RRP $36.99