A quick note before we dive into the recipe: I used a grass fed ribeye from Butcher Box but you could use anything. You could skip the meat and add fajita style veggies. You could use chicken, pork, shrimp, fish or turkey. Use what you love! I’m gonna assume you know how to cook meat. If you don’t, Google it. Step 1: cook your meat. Let it rest.
Here’s what you’ll need for your cilantro-lime cauliflower rice:
2 bags frozen cauliflower rice
2 tbsp butter or ghee
1/2 cup diced white onion
1/4 cup chopped fresh cilantro
juice of 1/2 lime
1 clove minced garlic
salt to taste
In your skillet, melt butter and add garlic & onions until onions are slightly translucent. Then add cauliflower, stirring occasionally. After about 7 minutes, add salt to taste, cilantro & lime. Cook for another 5 minutes before removing from heat.
Here’s what you’ll need for your guacamole:
2 ripe avocados
1 clove minced garlic
1 seeded, diced jalapeno
1/2 cup diced tomatoes
juice of 1/2 lime
1/4 cup chopped, fresh cilantro
1/4 cup diced red onion
salt to taste
In a bowl, add all ingredients & mash with a fork.
Optional other ingredients:
your favorite salsa
cheese
sour cream
Build your bowl. Cauliflower rice > salsa > guacamole > protein of choice > your other favorite toppings.
If you want to see more of my meal ideas and what I eat, make sure you’re following me on Instagram! I share my daily eats and meal ideas in my Instagram stories (different than posts).
If you want to learn more about fat loss nutrition and eating foods you love that love you back, you can download my free fat loss food guide here.
****Please don’t ask how many servings this makes. Serving size depends not on a meal, but on the whole picture of your day. If you eat & snack throughout the day, you’ll eat less at an evening meal. If you eat and snack less throughout a day, you might eat more at night. Pay attention to 1) how hungry you are 2) If your portions are working for you – producing the results you want *****
Looking to learn more about ketogenic diets and eating fat to lose fat? Check out these podcasts!
Looking for a low carb, fat loss friendly way to enjoy a spicy tuna poke bowl? I’ve so got you covered!
I love sushi. I love Asian cuisine. Unfortunately, most Asian dishes use rice and/or sugary marinades. So, I created an amazing spicy tuna poke bowl and made it over cauliflower rice! It was delicious!!
Ready for the recipe? Just keep in mind that you can dial back the spice to accomodate your preferences. You could also use a cooked protein like chicken, beef or shrimp if you aren’t down with raw fish.
Spicy Tuna Poke Bowl over Cauliflower Rice
Here’s what you’ll need to pick up at the grocery:
In a medium-sized bowl, mix 2 tbsp coconut aminos, fresh ginger, 1 tsp sesame oil, half your chopped green onion, and 1 tsp sriracha.
Add tuna to that mix and set aside to marinate for at least 2 hours
In a separate bowl, mix Primal Kitchen Avocado Mayo, 2 tsp sriracha, 1/2 tsp sesame oil and 1 tsp coconut aminos. Set aside.
Melt butter in sauce pan and add frozen cauliflower rice. Stirring often, leave over heat for approximately 10 minutes or until it’s heated through.
Assemble your bowl:
Put cauliflower rice in bowl
Add tuna, carrots, bell pepper, avocado & sauce
Garnish with the remaining green onion
Enjoy!
{Please don’t ask how many servings it is. Servings depend on the entire picture of your day, not one meal. A serving will look very different for someone who eats 3 meals and 2 snacks than it will for a person who practices intermittent fasting and has 2 meals daily without snacking. Servings also depend on your activity level, your goals, your body composition, etc.}
In October 2019, our relationship with Thrive Market changed. They decided to put their marketing dollars in avenues outside of podcasting but we still think they’re a good choice if you’re looking to save money on health & personal care products.
I don’t know about you, but I grew up collecting plastic eggs full of candy on Easter. I’d eat my weight in chocolate eggs that, in my opinion, weren’t even very good. Easter was about candy. It’s high time we make some amazing adult Easter eggs! I’ve got you covered with bloody mary deviled eggs!
I have to thank my boyfriend for my burst of cooking creativity…I just wrapped up a 7-day water fast and he joined me for the last 3 days. He had never fasted before and didn’t love the experience. One afternoon I suggested he just eat – break the fast early. He refused. He said, “This is a challenge. It’s just not a fun challenge.”
Being the competitive human I am, I suggested we do a fun challenge after fast. We decided on a cooking contest: who could make the best paleo, primal or keto appetizer & entree. This is my submission.
Before I share the recipe, let me give you a couple tricks I picked up for peeling eggs and making deviled eggs. Some of you might have seen me share these tips on Instagram story video!
Pierce a small hole in the wide end of the egg before you boil them. Like I showed in a video on my Instagram story, I actually use one of the sterile needles that comes with my blood sugar/ketone meter but you could use a push pin or safety pin.
Soak the eggs in ice water for 10 minutes after you take them off the heat.
Before you peel them, crack the shells all around and put back in the cool water for 10 minutes.
After you’ve peeled them, cut a very thin slice off the long side (each side) of the egg before you cut down the middle. This will make sure your eggs sit flat and don’t roll.
Of course you can omit the jalapeno if you don’t want them to be spicy and you can use any brand of blood mary mix or, though it would be less flavorful, tomato juice.
Cook your bacon until crispy. Set aside.
Discard all but 1 tbsp of the bacon fat.
Add garlic to the pan with bacon fat and cook for a couple minutes. Remove from heat.
Remove yolks from whites and place them in a bowl.
Add two strips of bacon, finely chopped, plus cream cheese, apple cider vinegar, salt and bloody mary mix.
Finely chop 1/2 of the jalapeno and add it to the filling mix.
Use a piping bag or (as I did) a ziploc storage bag with the corner cut off to fill the whites.
Break up the last slice of bacon into small pieces and use to garnish each egg
Cut the other half of the jalapeno into thin strips and use to garnish each egg.
Enjoy the heck out of these guys and let me know what you think!
If you want to see & hear more of my meals & kitchen tips, make sure you’re following my Instagram stories!
In October 2019, our relationship with Thrive Market changed. They decided to put their marketing dollars in avenues outside of podcasting but we still think they’re a good choice if you’re looking to save money on health & personal care products.
Coconut wraps sound like something that could either be a food product or a beauty product, don’t you think? Fortunately for all of us who love to eat, I’m talking about food. But before you get too excited, I’m not exactly giving you recipes, just meal ideas. More often than not, the way I eat is far too simple to require a recipe or I just kinda wing it. But I’m happy to tell you what results from my winging it!
If you’d rather listen to this blog than read it, please click here. Otherwise, keep reading below.
I am a huge fan of Nuco Coconut Wraps. Interestingly, I’m not a big fan of wraps or sandwiches in the traditional sense, but the flavor & versatility of these coconut wraps is pretty awesome!
Here’s the scoop with these wraps (at least the Nuco brand ones): they don’t contain any gluten or grains. Though I wouldn’t eat anything just because of the ingredients, (it’s gotta taste good, ya know?) I do love that the only ingredients in these wraps are coconut meat, coconut water & coconut oil.
For inquiring minds: each wrap contains 6 grams of carbs, 2 of which are fiber and the rest of which are naturally occurring in the coconut. The wraps have a touch of sweetness to them.
You could absolutely use them to make sandwiches/wraps but since I’m not a fan of that to begin with, I use them in a few other ways that I thought I’d share with you guys.
The Breakfast Burrito
Though my breakfast/brunch of choice remains my famous cabbage salad bowl, sometimes I don’t have the ingredients on hand or I want to switch it up. Enter the breakfast burrito.
Just the other day I shared this on Instagram and got a dozen or more questions about the wrap.
Here’s how I make the breakfast burrito:
First, I cook the bacon* in a skillet. When the bacon is nice & crispy, I set it on a plate and immediately add the eggs to the pan in which the bacon cooked. (If I am making more than a couple slices of bacon, I’ll pour off some of the fat first.) I like to add a spicy element to the eggs – either a hot salsa (as was the case in the above picture) or I’ll put some Primal Kitchen Chipotle Lime Mayo on the wrap.
*Of course you can omit the bacon. You can make it however you’d like. Recently, I started getting my bacon (with no sugar or nitrates) from Butcher Box & I absolutely love it.
After the eggs are done, I’ll remove them from the pan & put the wrap in it’s place, allowing it to warm up on low heat for about 15 seconds on each side. I’m not trying to cook the wrap, just soften it a little bit. Otherwise it’ll be kinda chewy.
After it’s warm, I put it all together. Voila. See? No recipe really needed. I recently did this with leftover steak (steak & egg burrito) and it was super delish!
Quesadillas!
Let me first say that I do try to limit dairy. I feel better, I’m less bloated and my skin is more clear when I’m eating less dairy rather than more. But I do love cheese and eat it every once in a while. For more on my perspective on dairy, take a listen to episode 128 of the Primal Potential podcast.
Quesadillas are quick, easy, inexpensive and super delicious. In fact, as I write this, I’m mentally planning the next one I’m gonna make….
A beef fajita quesadilla!
I’ll cook up some peppers, onions and steak like I’m going to have fajitas (you could also easily do this with dinner leftovers after Mexican!) and I’ll toss it inside two wraps with some pepperjack cheese.
These wraps can burn pretty quickly, so you’ve gotta go low & slow when heating them, okay? I’m thinking about 3 minutes on each side over low heat, but it’ll really depend on your pan & how much stuff you put inside.
Either way, crazy tasty. If you’re following me on Instagram, you’ll probably see this one show up in my stories sooner than later!
Coconut Chips
I don’t know about you, but I could effortlessly eat a couple baskets of chips & salsa or queso. Thankfully I don’t anymore (pretty sure I’ve hit my lifetime quota of tortilla chips) but I certainly could. Sometimes I really want that combination of crunchy, salty and creamy in a way that carrots or celery doesn’t reallly satisfy.
Enter coconut chips.
Let me first acknowledge that this is what makes me a bad blogger. I could have a recipe but I don’t. Maybe I will change that, we’ll see. But my style is really to put something in the oven and watch what happens. Here’s the great news about that: I believe that we overcomplicate cooking. We think we need to know exactly how to do something before we’ll try. WRONG. Just get in the game and see what turns out!
Here’s how this creation started: I burned a wrap. It was flakey & crunchy like a chip, which wasn’t what I was going for but certainly a happy accident.
So, I cut the wraps into pieces and put the pieces on a sheet pan in a 400 degree oven. I watched them bubble and pulled them as soon as they started to brown. It only took a couple minutes.
I made 2 wraps worth, which was great, because I could have easily eaten more. They were super tasty dipped in guacamole!
There are other flavors of the wraps, but I’m a big fan of the original (plain) flavor. I haven’t tried the turmeric or the cinnamon but I totally added them to my cart while I was writing this post! I bet they are AMAZING (and of course I’ll let you know). The cinnnamon flavor doesn’t have sugar added, just cinnamon, so I’m pretty pumped about that. Make sure you’re following me on Instagram to see what I do with those ones when they arrive!
In October 2019, our relationship with Thrive Market changed. They decided to put their marketing dollars in avenues outside of podcasting but we still think they’re a good choice if you’re looking to save money on health & personal care products.
If you live in an area Thrive Market doesn’t yet service, you can get them on Amazon, they’re just a bit more expensive there and you have to buy them 2 at a time (you can’t buy a single pack at present on Amazon.)
I am beyond excited for this 2nd episode in the Food As Medicine series of the podcast! Today we are talking about turmeric and it’s active components, curcuminoids.
Curcumin has long been used to fight inflammation but it does so much more than that! We’ll explore the role of turmeric in cell health, inflammation, skin health, depression, cognitive function and more!
We’ll differentiate between turmeric root and turmeric powder, talk about how to identify a quality supplement and I’ll even share a few recipes.
In October 2019, our relationship with Thrive Market changed. They decided to put their marketing dollars in avenues outside of podcasting but we still think they’re a good choice if you’re looking to save money on health & personal care products.
