Big Mac Taco Recipe
BIG MAC TACO RECIPE
5 / JUNE / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 10 mins
Cook Time: 15 mins
Servings: 2
TACO RECIPE
Ingredients:
- 400g beef mince
- 1 cup diced iceberg lettuce
- 6 sliced gherkins
- 6 slices of tasty cheese
- 6 soft tortilla tacos
- Big Mac sauce (refer to the first Big Mac sauce recipe provided below)
Method:
- Season the beef mince with salt and pepper, and the roll it into six meatballs and set aside
- Preheat a grill pan or skillet over medium-high heat. While the pan is heating up, smash the meatballs onto one of each of the taco shells
- Dice up the iceberg lettuce + gherkins thinly, and cut six slices of tasty cheese
- Place the taco mince side down on the pan and grill until the mince is cooked all the way through
- Flip the taco and allow it to cook slightly and place the slice of cheese on the top allowing it to melt
- Remove from the pan and top with gherkins, iceberg lettuce (repeat until all the tacos are cooked)
- Top with the big mac sauce (see recipe below)
BIG MAC SAUCE RECIPE
Ingredients:
- 1/2 cup plain Greek yoghurt
- 2 tbsp tomato paste
- 1 tbsp pickle relish
- 1 tsp white vinegar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp mustard
- Salt and pepper to taste
Method:
- In a small mixing bowl, combine the plain Greek yoghurt, tomato paste, pickle relish, white vinegar, onion powder, garlic powder, smoked paprika, and mustard.
- Stir the ingredients together until well combined and smooth.
- Taste the sauce and season with salt and pepper according to your preference. Adjust the flavours as needed.
- Once the sauce is seasoned to your liking, transfer it to a jar or airtight container.
- Store the Big Mac sauce in the refrigerator for at least 30 minutes before serving to allow the flavours to meld together.
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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Healthy Carbonara Recipe
HEALTHY CARBONARA RECIPE
22 / MAY / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 15 mins
Cook Time: 20 mins
Servings: 4 - 5
INGREDIENTS
- 200g of diced bacon
- 500g of chicken breast
- 2 cups of spinach
- 250g gluten free pasta
- 2 large eggs
- 2 egg yolks
- ¼ cup parmesan cheese
- 1 tbsp. sea salt
- ¼ tsp. black pepper
- 1 clove of garlic
METHOD
- Start by bringing a large pot of salted water to a boil. Cook the gluten-free pasta according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
- In a large skillet or frying pan, cook the diced bacon over medium heat until it is crispy and golden brown. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels to drain excess grease. Set aside.
- In the same skillet, add the sliced chicken breast. Cook for 5-6 minutes, or until the chicken is cooked through and no longer pink in the middle. Remove the chicken from the skillet and set it aside.
- In a small bowl, whisk together the eggs, egg yolks, grated parmesan cheese, sea salt, and black pepper until well combined. Set aside.
- Using the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
- Return the cooked bacon and chicken to the skillet with the spinach.
- Add the cooked gluten-free pasta to the skillet and toss everything together until well combined.
- Remove the skillet from the heat and quickly pour the egg and cheese mixture over the pasta, stirring continuously to coat the pasta evenly. The residual heat from the pasta will cook the eggs and create a creamy sauce.
- If the sauce is too thick, you can add a splash of pasta cooking water to loosen it up.
- Serve the healthy carbonara immediately, garnished with additional grated parmesan cheese and black pepper if desired. Enjoy your delicious and nutritious meal!
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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Double Chocolate Cookie Dough Protein Slice
DOUBLE CHOCOLATE COOKIE DOUGH PROTEIN SLICE
24 / APRIL / 2024
SHEREE'S HEALTH DIARIES
Sheree Hannah Wellness x Feeding Lara Collab
One of the biggest issues I see when it comes to healing the gut, balancing hormones and supporting metabolic function is actually a lack of protein intake, especially by women
Most of our snacks are geared towards higher carbohydrates or higher fats, which is typical in convenience type foods, but also in grabbing a handful of nuts or a piece of fruit.
This isn’t to say that those choices are wrong, but did you know that for a food to be considered ‘high protein’ it only needs to hit 5g of protein per serve. That really isn’t much - in fact, rice can be considered a high protein food if you were to measure in this way.
But it’s not, it’s predominantly a carbohydrate. As a nutritionist, I see the confusion this causes all the time, and to be honest it can get super frustrating - not just for me, but clients as well because they think they’re doing the right thing.
A HIGH PROTEIN SNACK TO SUPPORT HOLISTIC WELLNESS
That’s why I am obsessed with this slice, not only is it packed with delicious whole food ingredients (hello cacao), but we have ensured each slice contains about 12g of protein - if not more - so that your ‘high protein snack’ is in fact a high protein snack.
The @mitchells.nz protein powder is collagen based which supports hormone health, skin health and gut healing. The maca root powder is helpful for hormones, libido and energy levels and the tahini is high in antioxidants, anti-inflammatory and has minerals like magnesium to support our nervous system and brain health, much like cacao.
It also ticks a lot of boxes for those of you struggling to find something that is nourishing but won’t flare up your symptoms - this recipe is gluten free, dairy free, paleo, sugar free and keto friendly!
Enjoy and be sure to tag @feedinglara and @shereehannahwellness if you try it!
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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Seared Tuna Salad With Mango And Avocado
SEARED TUNA SALAD WITH MANGO AND AVOCADO
24 / APRIL / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 15 mins
Cook Time: 5 mins
Servings: 4
INGREDIENTS
- 400g fresh tuna steaks
- 2 tbsp olive oil
- Mixed salad greens
- 1 ripe mango, diced
- 1 avocado, sliced
- 1 red onion, thinly sliced
- Dressing: 3 tbsp olive oil, 2 tbsp lime juice, salt, and pepper
METHOD
- Preheat a grill pan or skillet over medium-high heat. While the pan is heating up, season the tuna steaks generously with salt and pepper on both sides.
- Drizzle 1 tablespoon of olive oil over the tuna steaks and rub it in to coat them evenly.
- Once the grill pan is hot, carefully place the tuna steaks on the pan. Sear them for about 1-2 minutes on each side, depending on the thickness of the steaks and your desired level of doneness. For medium-rare tuna, aim for about 1 minute per side. For well-done, cook for 2 minutes per side. Remove the tuna steaks from the pan and let them rest for a few minutes.
- While the tuna is resting, prepare the salad. In a large mixing bowl, combine the mixed salad greens, diced mango, sliced avocado, and thinly sliced red onion. Toss everything together gently to combine.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lime juice, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad and toss again to coat all the ingredients evenly.
- To serve, divide the dressed salad among serving plates or bowls.
- Slice the rested tuna steaks thinly against the grain and arrange them on top of each salad.
- Garnish with additional lime wedges or fresh herbs if desired.
- Serve immediately and enjoy your delicious tuna salad with mango and avocado!
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
POPULAR
Gluten-Free Banana Pancakes With Berries
GLUTEN-FREE BANANA PANCAKES WITH BERRIES
10 / APRIL / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 10 mins
Cook Time: 10 mins
Servings: 2
INGREDIENTS
- 2 ripe bananas, mashed
- 2 eggs
- 1/2 cup gluten-free oats, blended into flour (or almond flour)
- 1/4 cup vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp cinnamon
- Berries for topping (such as strawberries, blueberries, raspberries)
METHOD
- In a medium-sized mixing bowl, mash the ripe bananas using a fork until smooth and lump-free.
- Crack the eggs into the bowl with the mashed bananas and whisk together until well combined.
- In a separate bowl, blend the gluten-free oats into a flour-like consistency using a blender or food processor. You can also use almond flour as an alternative.
- Add the oat flour (or almond flour), protein powder, baking powder, and cinnamon to the bowl with the mashed bananas and eggs. Stir until all the ingredients are fully incorporated and you have a smooth batter.
- Heat a non-stick skillet or frying pan over medium heat. You can lightly grease the pan with coconut oil or cooking spray if needed.
- Once the pan is hot, pour a small amount of batter onto the pan to form each pancake. Use about 1/4 cup of batter for each pancake, depending on your desired size.
- Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface and the edges begin to set.
- Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
- Once cooked, transfer the pancakes to a plate and repeat the process with the remaining batter until all the pancakes are cooked.
- Serve the pancakes topped with your choice of fresh berries, such as strawberries, blueberries, or raspberries.
- You can also drizzle some maple syrup or honey over the pancakes for added sweetness, if desired.
- Enjoy your delicious and nutritious gluten-free banana oat pancakes with an added protein boost!
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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Happy Hormones Coffee Recipe
HAPPY HORMONES COFFEE RECIPE
27 / MARCH / 2023
SHEREE'S HEALTH DIARIES
Make my morning coffee with me... one that doesn't give you the jitters, supports you hormones, energy and increases focus, grounding you into your day.
PSA: if you're starting your day with a cup of coffee, you're going to be messing up your hormones
Our bodies are designed to be in sync with our natural circadian rhythm, and having a coffee first thing upon waking, or even before breakfast can really leave your system out of sorts
As a holistic nutritionist I not only advocate for my clients to have a cup of coffee after 90 minutes of waking to support their hormones, but adding in some extra ingredients to really support their energy and focus (+ reduce the anxiety that can come with it).
CHECK OUT MY GO-TO MORNING CUPPA RECIPE HERE:
- 1 x espresso shot (I love @rudecoffee nootropic coffee for added benefits of l-theanine + MCT oil)
- 1 x serve of @mitchells.nz Bone Broth Protein Powder
- 1 dash of organic cream (or butter/MCT oil)
Optional extras:
- 1 tsp. @seleno.health cacao powder (use ‘SHEREE10’ for 10% off)
- 1 tsp. @seleno.health maca powder (use ‘SHEREE10’ for 10% off)
Just mix it all together with a frother and add hot water!
The protein powder combined with the healthy fats (cream/butter/MCT oil) allows for a slower release of the cortisol spike that comes with coffee, which increases our mental clarity, energy and focus. I also love the cacao (for magnesium + chocolatey taste) and maca for its energising and hormone supporting effects.
Will you give it a try?
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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Healthy Butter Chicken Recipe
HEALTHY BUTTER CHICKEN RECIPE
13 / MARCH / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 10 minutes (plus marinating time for the chicken, which is at least 30 minutes)
Cook Time: 30 minutes
Servings: 4
INGREDIENTS
- 500g chicken thighs, cut into chunks
- 1 cup plain Greek yogurt (gluten-free)
- 2 tbsp ghee
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (400g) crushed tomatoes (no added sugar)
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
METHOD
1. Marinate chicken in yoghurt for at least 30 mins.
2. In a pan, heat ghee and sauté onions until golden.
3. Add garlic and ginger, cook for 2 mins.
4. Stir in tomatoes, garam masala, turmeric, paprika, salt, and pepper.
5. Add marinated chicken, simmer until cooked.
6. Garnish with cilantro and serve over cauliflower rice or quinoa.
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
POPULAR
Grilled Chicken Roasted Vegetable Buddha Bowl
GRILLED CHICKEN AND ROASTED VEGETABLE BUDDHA BOWL
28 / FEBRUARY / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 20 mins
Cook Time: 30 mins
Servings: 2
INGREDIENTS
- 2 chicken breasts (~300g - 400g total)
- 1 cup quinoa, cooked
- 1 large courgette, sliced
- 1 red bell pepper/capsicum, sliced
- 1 red onion, sliced
- 2 tbsp. olive oil
- Salt and pepper to taste
- Fresh greens (lettuce or spinach)
METHOD
- Preheat your oven to 200°C (400°F).
- Season the chicken breasts with salt and pepper on both sides.
- Heat a grill pan over medium-high heat. Once hot, add the chicken breasts and grill for about 6-8 minutes per side, or until cooked through and no longer pink in the middle. Remove from heat and let them rest for a few minutes before slicing.
- While the chicken is cooking, toss the sliced courgette, red bell pepper/capsicum, and red onion in 1 tablespoon of olive oil, salt, and pepper.
- Spread the vegetables out on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelised, stirring halfway through.
- In the meantime, prepare the quinoa according to package instructions, if you haven't already done so.
- Once everything is ready, assemble your bowls by dividing the cooked quinoa, sliced grilled chicken, roasted vegetables, and fresh greens among four serving bowls.
- Drizzle the remaining tablespoon of olive oil over the bowls and season with additional salt and pepper, if desired.
- Serve immediately and enjoy your delicious and nutritious quinoa chicken bowls!
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
POPULAR
Sleepy Girl Mocktail Recipe
SLEEPY GIRL MOCKTAIL RECIPE
14 / FEBRUARY / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 3 mins
Cook Time: 0 mins
Servings: 1
INGREDIENTS
- 1 cup of tart cherry juice (or 2 tablespoons of concentrate + 250mL water)
- ½ cup probiotic drink (I used @thewildfermentary, another option could be olipop or poppi)
- 300mg of magnesium bisglycinate
- Ice cubes
METHOD
- Mix all the ingredients together and drink 30 mins - 1 hour before bed
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
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Mediterranean Herb-Crusted Salmon With Roasted Vegetables
MEDITERRANEAN HERB-CRUSTED SALMON WITH ROASTED VEGETABLES
31 / JANUARY / 2024
SHEREE'S HEALTH DIARIES
Prep Time: 15 mins
Cook Time: 25 mins
Servings: 4
INGREDIENTS
- 4 salmon fillets
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 lemon, sliced
- 1 cup cherry tomatoes
- 1 red onion, cut into wedges
- 1 zucchini, sliced
- Salt and pepper to taste
METHOD
- Preheat the oven to 200°C (180°C fan).
- Mix olive oil, oregano, basil, salt, and pepper. Coat salmon with the mixture.
- Arrange salmon, lemon slices, cherry tomatoes, red onion, and zucchini on a baking sheet.
- Roast for 20-25 mins or until salmon is cooked through.
- Remove from the oven and serve.
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!