Cauliflower Rice And Carne Asada
Happy Monday, Kuhl Beans fam! If you're anything like me, you might be feeling a tad guilty after indulging in some weekend treats. I was in LA and road tripped to Joshua Tree (one of my favorite places in the world), succumbing to the allure of junk food when I knew I should be making healthier choices. As part of my ongoing journey towards a healthier lifestyle with less inflammatory triggers (thanks, plant parody audiobook!), I've decided to swap out my usual white rice for the trendy and nutritious cauliflower rice. Today, I'm sharing my simple and delicious Cauliflower Rice and Carne Asada recipe to kickstart your week on a healthy note.
Cauliflower Rice Prep:
To begin, I chopped a cauliflower in half and removed the stems before tossing it into my trusty Vitamix. A few pulses later, and voilà – cauliflower rice! While some TikTokers opt for adding water and draining the cauliflower after blending, I used my Vitamix plunger tool to push the cauliflower down, making the process even easier. Once you have your cauliflower rice ready, it's time to jazz it up with a drizzle of olive oil and your favorite seasonings before popping it into the oven.
Carne Asada Adventure:
Now, let's talk carne asada. I accidentally picked a thick and fatty steak this time around, but note to self – next time, I'll go for a thin and leaner cut. No worries, though – my dogs happily devoured the fatty half of the steak. You're free to cook your steak as you prefer, but I marinated mine for 15 minutes and seared it on high via the stovetop for 8 minutes on each side.
Assembling the Feast:
Once your cauliflower rice and carne asada are perfectly cooked, it's time to assemble your plate of goodness. Grab some fresh salad, creamy avocado slices, zesty salsa, sweet corn, hearty beans, lime wedges, and a sprinkle of cilantro – customize it to your heart's content! This vibrant and wholesome dish is not only a feast for the eyes but also a treat for your taste buds.
And there you have it, folks! A guilt-free and flavor-packed Cauliflower Rice and Carne Asada meal to set the tone for a healthier week ahead. Let's conquer those cravings and make this Monday marvelous! #KuhlBeansKitchen #HealthyEats #CauliflowerRiceMagic #CarneAsadaDelight
Ingredients:
Carne Asada
1 pound of steak - I used chuck steak, but I would highly recommend skirt steak or flank steak
1/4 cup of olive oil
1/4 cup of apple juice or orange juice
2 cloves of garlic, minced
1/2 tsp of garlic powder
salt
pepper
Cauliflower
1 large head of cauliflower
2 tbsp of olive oil
salt
pepper
1/2 tsp paprika
1/2 tsp cumin
Instructions:
Marinade Magic:
Place the steak in a zip lock bag or a covered bowl.
Gather all the carne asada ingredients and put them into the zip lock bag or bowl.
Let the marinade work its magic for at least 15 minutes, allowing the flavors to infuse into the meat.
2. Prepare Cauliflower:
Slice the cauliflower head in half and remove the stems.
Transfer the cauliflower to a blender or food processor.
Pulse the cauliflower until it resembles rice grains, achieving the perfect base for our dish.
3. Cook Cauliflower:
Preheat the oven to 425 Fahrenheit.
Line a baking sheet with foil or parchment paper.
Drizzle 2 tablespoons of olive oil over the shredded cauliflower and add your favorite seasonings.
Combine the ingredients using your hands or a spatula.
Spread the cauliflower evenly on the baking sheet.
Bake for 10 minutes, then flip the cauliflower and cook for an additional 10 minutes until it's golden brown and delicious.
4. Cook Carne Asada:
Remove the steak from the marinade and let any excess marinade drip off.
Sear the steak on high heat on the stovetop for 5-8 minutes on each side or until it reaches your desired level of doneness.
Allow the steak to rest for 10 minutes, ensuring optimal juiciness and tenderness.
5. Serve with Style:
Plate up by adding the cauliflower rice as the foundation.
Top it with the sizzling carne asada, creating a delicious centerpiece.
Elevate the dish with your favorite accompaniments: salsa, creamy avocado, fresh lettuce, cheese, sour cream, or any other personalized additions.
Get creative and design your own culinary masterpiece!
There you have it – a straightforward, step-by-step guide to crafting a delightful Cauliflower Rice and Carne Asada dish.
Seared Black Pepper Ahi
Ever found it a bit odd to pick up raw fish for homemade poke bowls? I've talked about this with friends, and unless you're seaside, it's not the norm. But why trust poke restaurants from landlocked city spots? I opted for fresh ahi and salmon from my local grocery, ensuring they're wild-caught. Feeling pretty confident about it and gearing up to create poke bowls regularly. Crafting my own ensures I know the origins, a step up from chain poke joints. Plus, this recipe? Dangerously good and so easy. Customize this recipe with your fave toppings – on a bed of greens, quinoa, tortilla chips for poke nachos, or any base you fancy! This takes ten minutes if you decide not to cook the rice!
Ingredients:
1 pound ahi tuna
2 tbsp. of olive oil
1 cup of white rice
Salt
Pepper
1 sliced avocado
Wedges of lime
1/2 sliced cucumber
Handful of chopped cilantro
Dash of furikake
Soy sauce or amino acids
Instructions
Cook one cup of white rice according to the rice instructions or you can omit if you’d like to serve the ahi with greens or something else.
Pat the ahi dry with paper towels. Add black pepper to a plate and coarse ahi on both sides with it.
Heat a medium skillet on medium high with olive oil. Sear the ahi for 2 minutes on each side (for medium rare but cook longer if you desire)
Remove the ahi and put on cutting board. Slice the ahi in 1/4 in slices and serve on top of rice with avocado slices, lime, cilantro, furikake, cucumber, and a splash of soy sauce!
Red Quinoa Chicken Bowl
Currently, I'm obsessed with the audiobook "Plant Paradox," exploring dietary avenues for those dealing with IBD, thyroid concerns, leaky gut, and obesity. Given my personal struggles with digestion and a close one struggling with Crohn's disease, I'm on a quest for holistic remedies. In Dr. Steven R. Gundry's "The Plant Paradox," lectins take the blame for various ailments. If traditional treatments have fallen short for you, this quirky audiobook is worth a listen. This recipe doesn't align with the audiobook, but I'm keen on aligning future dishes with its principles. So, STAY TUNED if you’re interested in that. Anyway, while I’m trying not to be wasteful and using what I have in my fridge, here's an effortless red quinoa chicken bowl that's not just tasty but also uplifting. This can be used for meal prep or when you’re looking to make something tasty but quick.
Ingredients:
1/2 cup of red quinoa
1 cup of chicken broth
1 lb raw organic chicken
2 tbs of olive oil
2 cloves of minced garlic
1 tsp of cumin
salt
pepper
1/2 avocado, sliced
1/4 cup of red salsa
zest and juice of 1 lime
1 cup of romaine lettuce or your preferred leafy greens
Instructions
Prepare the red quinoa, chicken broth, and lime zest in a rice cooker, reserving the lime juice for marinating the chicken. Allow it to sit and cool for 5 minutes before assembling the bowl in the last step.
While the quinoa is cooking, heat the stovetop to medium and drizzle 1 tablespoon of olive oil into a pan. Cut the chicken into medium-sized cubes. In a medium bowl, combine 1 tablespoon of olive oil, lime juice, chicken, minced garlic, cumin, salt, and pepper. Ensure the chicken is thoroughly coated with the seasoning and olive oil. Cook the seasoned chicken on the heated pan for 5-8 minutes, flipping until it achieves a golden brown color and an internal temperature of 165°F.
Assemble your bowls by layering the red quinoa, cooked chicken, sliced avocado, crisp romaine lettuce or your preferred leafy greens, vibrant red salsa, a lime wedge, and any additional toppings of your choice. If you enjoy a bit of heat, consider adding Tabasco hot sauce, though be mindful of its intensity. Bon appétit!
Gluten Free dairy free creamy pasta with breaded chicken
Hey pasta lovers, gather around because I've got a recipe that's going to rock your taste buds! Let me introduce you to my go-to dish whenever I want to impress—gluten-free, dairy-free fettuccini that's a total game changer.
It all started with a pack of Trader Joe's gluten-free egg fettuccini. I'll be honest; I was skeptical at first. But from the very first twirl of these perfectly textured noodles, I was hooked. The best part? They're not just my personal obsession; they're a crowd pleaser! Whenever friends and family gather for dinner, this dish is always on the menu, and for good reason.
What truly elevates this pasta is my secret sauce—a blend of creamy coconut milk, a kick of red chili pepper for that subtle heat, and a burst of freshness from zesty lemon. This sauce is a game-changer, transforming simple noodles into a culinary adventure.
But wait, there's more! To take it up a notch, I throw in some beautifully seasoned chicken. It's the perfect protein addition, adding depth and richness to every bite. And let's not forget the aromatic basil leaves that infuse the dish with their tantalizing fragrance.
The magic happens when you bring it all together—the twirl of noodles coated in that luscious sauce, the tender bites of chicken, and the aromatic basil dancing on your taste buds. It's a symphony of flavors that'll make your heart (and your tummy) sing!
So, if you're craving a gluten-free, dairy-free pasta that's far from ordinary, grab your ingredients and get ready to create a dish that'll have everyone asking for seconds. Trust me, this one's a winner!
Ingredients
1 packet of gluten free fettuccini pasta noodles (I highly recommend the Trader Joe’s kind click here to see).
1 lb of cubed raw chicken breast
1 egg
salt
pepper
3 cloves of garlic, minced
1 tsp of garlic powder
1 tsp of cumin
2 tsp of red pepper flakes
3 tsp of paprika
1/2 cup of chicken broth
1 tbs of olive oil
1/2 can of organic coconut milk
1 tsp lemon zest
3 tbs of lemon juice
3/4 cup of almond flour
Instructions
Preheat oven for the baked chicken at 375 Fahrenheit. Prepare a baking sheet with parchment paper or make sure the baking sheet is coated with oil to prevent the floured chicken from sticking.
Whisk the one egg in a medium sized bowl.
Add the cut raw chicken into the bowl with the egg. Add a pinch of salt and pepper to the chicken.
Add the almond flour to another medium sized bowl.
Transfer the raw chicken one by one to the almond flour bowl. Make sure each cube of chicken is coated lightly in the almond flour. Place the coated chicken onto the baking sheet.
Cook chicken for 25 minutes in the preheated oven, flip the chicken half way through with tongs. Make sure chicken reaches 165 Fahrenheit.
While the chicken is cooking, prepare the sauce. In a medium sized pot, combine the coconut milk, olive oil, garlic, garlic powder, cumin, red pepper flakes, paprika, lemon zest, lemon juice, and chicken broth over medium to high heat until it boils. Once the sauce starts to boil, turn it to low heat and simmer until the sauce starts to thicken. You can add a little bit of almond flour if you’d like a thicker consistency for your sauce.
Take the cooked chicken out of the oven and carefully put the chicken into the sauce pot. Cover the chicken on low heat to for 8-12 minutes to allow it to absorb more flavor.
In a separate large pot, boil water on high. Put a dash of salt to get the water boiling faster.
Once the water is boiling, put in the gluten free pasta. Cook for 8-12 minutes until noodles are soft and drain the water.
Serve the cooked pasta in bowls and top off with the chicken and creamy sauce. Add basil, pepper flakes, and your favorite veggies. Enjoy! If you’re not dairy free, feel to add parmesan.
Crockpot Barbacoa Bowls (Gluten Free, Dairy Free)
This homemade beef barbacoa bowl recipe is simple enough for anyone to make PLUS it’s gluten free and dairy free for those of you that have specific dietary needs. For those of you that don’t, feel free to add sour cream, cheese, and any other additions you feel make this more delicious for you! If you’re not into bowls you can always switch it up and add the barbacoa into quesadillas, tacos, burritos, enchiladas, salads, and more.
What was my inspo for this recipe? A fancy restaurant I stumbled upon in my recent adventure to Mexico City you may be thinking? Nope, guess again. I’m obsessed with Chipotle’s barbacoa bowls and I’ve always tried to replicate the deliciousness I experience whenever I order the barbacoa meat. I always aspire to make recipes that are inspired by fast food restaurants or any kind of restaurant more healthy and fresh so here we are.
To keep things as simple as possible, this recipe requires a slow cooker where you toss all of the ingredients in the pot and allow the cooker to do the hard work. Feel free to make this recipe your own and top it with anything that sounds yummy to you.
So let’s get into it.
Ingredients
The Meat
1 & 1/2 to 2 lbs of beef chuck roast (I couldn’t find this at my local New Seasons grocery store so I went with Top Sirloin steak. It doesn’t really matter)
Fresh garlic 4-6 cloves, minced
Half of an onion
1/3 cup fresh squeezed lime juice
1/4 cup fresh squeezed orange juice
1/2 packet of your favorite taco seasoning or approximately 2 tbs
2 tsp sea salt
2 tsp dried oregano
1 cup of beef broth or water
1/4 tsp of all spice (feel free to use cloves, nutmeg, or a dash of cinnamon)
Cilantro Lime White Rice
1 cup of white rice
1/4 cup finely chopped cilantro
1 tsp of lime zest
2 tbs of lime juice
2 cups water
Corn and Bean Salsa
one can of organic white corn
one can of organic black beans
1/2 jalapeno cut into tiny pieces
1 tbs of your favorite taco seasoning
Toppings
1 avocado finely sliced
Vegan tzatziki sauce (I get this from Trader Joe’s)
Romaine lettuce
Instructions
Slow cooker. Combine all of the ingredients from “The Meats”. Toss gently to combine of the ingredients. Cover and let it cook on medium-high from 4-5 hours or until the beef is tend and can easily be shredded.
Cook rice. Using a rice cooker add all of the ingredients listed in “Cilantro Lime White Rice” EXCEPT the cilantro, you can also do this on your stovetop, adjust the amount of water slightly if you notice the rice is getting too soggy or dry. Add and toss the cilantro to the cooked rice and let it cool down.
Cook the corn and bean salsa. Heat up the canned corn and beans, add the jalapeno and seasoning over a stovetop. Let it warm up for about 8-10 minutes.
Shred and soak beef. Shred the tender beef with your hands or two forks (be careful of the hot beef if you’re using your hands, put the beef on a plate and let it cool before handling). Toss the shredded beef back into the slow cooker for 15 more minutes to allow it to absorb the spices and juices.
Assemble and serve. Put the cilantro lime rice into bowls, use a pair of tongs to put the barbacoa beef on top, add the corn and bean salsa, and top with avocado, romaine lettuce, and vegan tzatziki sauce or any other toppings you like. If you’re not dairy free, adding sour cream or cheese would also be tasty!