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!
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.