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Jicama Tacos

by TERI TURNER

The Sunday Dinner Club: We here at The Sunday Paper believe in meaningful conversations around the table, and we want to encourage you to start your own Sunday Dinner Club. Invite friends and family members to your home, reach out virtually, and share meaningful conversations. Then report back to us and tell us about the experience.

The Ingredients of a Meaningful Dinner: 1) Set an intention. 2) Say Grace. 3) Serve healthy food. 4) Start talking. 5) Be open-minded and listen.

Conversation Starter: Who do you admire? Share stories about the people, famous or not, who’ve influenced and inspired you.

Recipe:

  • 2 large Jicama
  • 2 zucchini, cut into ¼ inch planks, lengthwise
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Red cabbage, thinly sliced
  • Avocado, cut into chunks or slices
  • Radishes, thinly sliced
  • Watermelon, cut into small cubes
  • Tomato relish (chopped cherry tomatoes and finely chopped shallots mixed together)
  • Anaheim red peppers (or another small red chili pepper), sliced into rounds
  • Cilantro, chopped
  • Roasted Red Pepper Best Paleo Taco Sauce (recipe below)

Slice your jicama.

Trim zucchini and cut into even ¼ inch planks, lengthwise. Toss in a bit of olive oil and sprinkle with salt and pepper. On a clean, oiled grill, grill zucchini for about 4 minutes a side, flipping once. Set aside.

Prepare all the other taco toppings. Feel free to add your favorite taco toppings!=

Build your tacos. Serve and enjoy!

Roasted Red Pepper Best Paleo Taco Sauce

  • ½ cup Easy Homemade Mayo, see recipe below
  • 2 – 4 roasted red peppers, depending on preferred sweetness
  • Extra virgin olive oil
  • ½ cup coconut milk
  • ½ teaspoon onion powder
  • 2 tablespoons chives, finely chopped
  • Kosher salt
  • Freshly ground black pepper

Make the Mayo. (recipe below)

Using olive oil, thoroughly coat the peppers. Place on a grill, or in the broiler to char. Once all the peppers and nice and charred, remove and let cool.

Remove and discard the skins. Place the peppers in the food processor and process until smooth. Set aside.

In a large bowl, whisk all remaining ingredients together until well combined. Add the processed red peppers, stirring until combined. Season with salt and pepper, to taste.

Store for up to a week in an air-tight container.

Easy Homemade Mayo

  • ¾ cup light olive oil
  • 1 whole egg + 1 egg yolk
  • ½ teaspoon mustard powder
  • Kosher Salt, just a pinch
  • Freshly ground black pepper, just a pinch
  • The juice from ½ lemon

In a mason jar with an immersion blender, combine the light olive oil, whole egg, egg yolk, mustard powder, a pinch salt and a pinch of pepper and blend until thick and creamy (about 15-20 seconds).

Add the lemon juice and mix.

TERI TURNER

Teri Turner is the creator of the popular food and lifestyle blog No Crumbs Left. Formerly an event producer, she has always been committed to bringing magic into the kitchen when cooking for her family and friends. As a brand innovator, influencer, and trendsetter, Teri provides fresh ideas for her fans and clients. Her Whole30 takeovers and global meet-ups celebrating her foodie adventures and life experiences, as well as her weekly podcast, Table Talks, featuring Teri one-on-one with a guest, captivate her followers. The mother of two grown children, Patrick and Lucy, she considers motherhood her most valuable role. A native Chicagoan, Teri shares her life with her partner Roy, dividing their time between Chicago and Northern California.

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