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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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June 17 2019

Primal+Keto Cooking Made Easy: Tex-Mex Fajita Veggies

By Mark Sisson
2 Comments

The last couple weeks I’ve grilled up some great Primal+keto meat dishes: steak and marinated chicken. But I’m a big believer in above ground, non-starchy vegetables for a Primal and keto diet. One of the things I love about this recipe is that it shows how vegetables—even cooked ones—never need to be a bland afterthought. These mixed peppers and onions are flavorful all on their own, but the seasonings and dressings turn this into a great side that will hold its own against any meat dish.

Tex-Mex Fajita Veggies

Servings: 2

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:

  • 1 onion, sliced into ½-inch pieces
  • 1 red bell pepper, sliced into ½-inch strips
  • 1 yellow bell pepper, sliced into ½-inch strips
  • 1 green bell pepper, sliced into ½-inch strips
  • 1/2 cup Primal Kitchen® Italian Dressing
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
  • Juice of ½ lime

Instructions:

Preheat oven to 425º.

Place all sliced veggies on a sheet pan. Toss with Italian Dressing and seasonings.

Roast in oven for 20-25 minutes or until lightly caramelized. Remove from oven and toss with lime juice.

Nutritional Information:

  • Calories: 292
  • Total Carbs: 17 grams
  • Fat: 49 grams
  • Protein: 4.7 grams
TAGS:  Keto Recipes

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2 thoughts on “Primal+Keto Cooking Made Easy: Tex-Mex Fajita Veggies”

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  1. Other great vegetables for grilling or roasting:
    zucchini/summer squash
    asparagus
    mushrooms
    cauliflower
    wedges of cabbage
    brussels sprouts