Well, we’ve passed the halfway mark on this Whole30 thing and one thing I have been eating a lot of this month is salads.
So many salads. Like, all the salads.
This day in particular I wanted tacos. But, since I can’t eat tortillas, cheese, rice, or sour cream, I made a salad instead.
It’s basically the same thing (not really).
However, this recipe passed a very important test. The FH test. You see, at some point during this ordeal FH decided he was going to support me, stand by my side, and eat only what I could eat (at least, while I was around).
I mean, he saw the cruelty in pigging out on chips and cookies while I was chewing on lettuce on apples… If that’s not love then I don’t know what is.
This is probably one of our favorite Whole 30-compliant recipes that I’ve made so far (along with that delicious cauliflower soup).
As an added bonus, it’s super easy to make. Don’t let the mile-long recipe throw you off – You throw all the meat stuff together in a slow cooker and cook it on low for a bajillion hours until it’s fall-apart-tender.
While that’s cooking, you chop up some veggies ( I chose onions, bell peppers, tomatoes, lettuce, and roasted sweet potatoes), and then when you’re ready to eat just cook up some cilantro-lime cauliflower “rice” alongside so you can pretend like you’re eating rice.
As for the Whole 30?
17 days down, 13 more to go!
I haven’t gained any super powers yet (unless wanting to fall asleep while walking up a flight of stairs or being able to quickly find “sugar” in any of its numerous forms on an ingredient label count as super powers).
HOWEVER, my skin has cleared up significantly and is softer than a baby’s behind, my belly feels less gross and bloaty (generally speaking), I’m sleeping better than I have in ages, and I have the added benefit of just knowing that I”m doing something good for my body. That counts for something, right?
You can see what else I’ve been cooking up on Instagram.
- 1 small (3 pound) chuck roast (or other cut of meat that is good for cooking low and slow)
- 1 medium onion, sliced
- 2 cups chicken or beef broth ( Imagine broth is whole 30 approved 🙂 )
- 1/4 cup apple cider vinegar
- 1 Tablespoon chipotle paste (or 1 chipotle pepper in adobo, minced)
- 1 Tablespoon ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 2 bay leaves
- Salt and Pepper, to taste
- 1 or 2 sweet potatoes, cut into 1-inch cubes
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 Tablespoon coconut oil
- 1/2 large head cauliflower (about 1 pound)
- 1 lime, juiced
- 1/2 cup cilantro, minced
- 1 Tablespoon coconut oil
- 2 bell peppers, diced
- 1 medium onion, diced
- 1 to 2 teaspoons coconut oil
- Salt and pepper, to taste
- Lettuce of your choice; washed,dried, and chopped (I used romaine)
- Heat olive oil over medium-high heat. Pat steak dry and season liberally with salt and pepper. Brown steak on both sides (don't cook it through, just get some good color on it). Then transfer to slow cooker.
- In same pan, add sliced onions and cook until softened but not browned. Add to slow cooker.
- Pour chicken or beef broth into pan and scrape off any browned bits remaining in the pan. Add remaining ingredients to broth and stir to combine. Pour over steak in slow cooker.
- Set slow cooker to "low" - Cook on low until meat is tender about 8 to 10 hours.
- When meat is finished cooking, shred and let sit in juices. Skim and remove fat, if necessary.
- Heat oven to 400F. Line a sheet pan with foil and toss sweet potato chunks with melted coconut oil, salt, and spices.
- Roast 30 to 40 minutes until browned, tossing halfway through.
- Process cauliflower in food processor until pieces are about the size of grains of rice. Be sure not to over-process.
- Heat a large saute pan over medium-high heat and add coconut oil until melted. Add cauliflower rice and a healthy dash of salt and pepper. Cook about 2 minutes, stirring occasionally. Cover pan and allow cauliflower to "steam" for about 5 to 7 minutes.**
- Remove cover and stir cauliflower - I like to get my cauliflower nice and browned so it takes another 5 to 7 minutes or so, but you don't have to cook it that far.
- Add the lime juice and cilantro and stir to combine. Transfer cauliflower to another dish until ready to serve.
- (***See notes below for oven-method)
- Heat oil in saute pan until shimmering. Add peppers and onions and saute until softened. Salt and pepper to taste.
- Assemble salad with lettuce, peppers, onions, etc and enjoy! Top with salsa or a simple dressing, if desired. (Try a vinaigrette with lime, olive oil, and paprika)
* I usually make my beef the day before and store it in the fridge until I'm ready to use it. When I start cooking everything else, I reheat the meat in a saucepan over low heat.
**Alternatively, you can give your rice a head-start in the microwave. Place cauliflower in a microwave-safe bowl and cook on high 2 to 3 minutes, covered with a microwave-safe plastic wrap. Continue with the rest of the steps as directed.
*** You can make your cauliflower rice more "hands off" by roasting it in the oven on a separate sheet pan while you roast your sweet potatoes, stirring occasionally. Add lime and cilantro before serving. (Thanks Shannon for turning me on to this method!)
Beef recipe adapted from Ezra Pound Cake