B - 2 hard boiled eggs with 1 C black coffee
L - Romaine lettuce, mushrooms, red pepper, 3 oz grilled chicken, 2 sprays evoo
D - 5 oz grilled talapia & made Mexican Cauliflower Rice (tried to post a picture
do I need a Pintrest?)
The Mexican Cauliflower Rice was absolutely FANTASTIC! I am an experimenter and more times than not, don't get things right out of the gate - not this time! I LOVE southwestern foods and this hit the spot! I modified it slightly to make it P1 friendly - although the coconut oil may be a problem? The original recipe calls for 3 tbsp of bacon grease and the coconut oil worked really well. Really easy to make too!
Ingredients:
- 1 large cauliflower (about 2 pounds)
-
1 tbsp coconut oil
-
1/4 red onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. cumin
- 1/2 tsp. paprika
-
1 Cup Ro-Tel diced tomatoes (no sugar added)
- 1/4 chopped fresh cilantro (plus more for garnish)
Directions:
1. Chop the cauliflower into florets. Working in batches, pulse a few florets at a time in a food processor or blender until the cauliflower pieces are the size and shape of rice (be careful not to over-blend!). Set the riced cauliflower aside.
2. Heat the coconut oil in a large skillet over medium-high heat. Add the chopped onion to the pan and saute for about 2 minutes (I only let it sit about 30 seconds - I know there is concern in P1 about caramelized onions). Add the garlic and saute for another minute.
3. Add the cauliflower to the pan and stir. Add the salt, black pepper, cumin and paprika to the pan and stir to combine. Allow to cook for another 2-3 minutes, stirring occasionally.
4. Add the Ro-Tel, and fresh cilantro and stir until all of the liquid is absorbed . Cook for another 2-3 minutes, then taste and adjust seasonings to taste. Serve with a sprinkle of fresh cilantro
This made about 4 servings
