Mexi-cauli Bowl

If you’ve never known two things about me, you’re going to find them out now.

1. I LOVE, LOVE, LOVE Mexican food. Did I mention I love Mexican food? [insert non-existent, but desperately needed taco emoji here]
2. As a mom (and a self-taught, maybe aspiring, home cook), I always try to make healthier versions of meals my family loves.

So, whenever an opportunity comes to combine the above two points, I jump at it!

This is where the Mexi-cauli Bowl comes in. Since my hip injury and restrictive physical limits, I’ve been leaning towards gluten-free meals to help me keep my nutrition in check as well work on some digestive and allergen issues that are trying to creep up with the little one.

Doesn’t this dish look amazing?!?!

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Here’s what you need to get and do to make this awesome dish!

Ingredients:

  • 1 head cauliflower (or about 1 lb. cauliflower florets)
  • 1 lb. fresh spinach, washed
  • 1/2 onion, diced
  • 1 lb. ground turkey
  • 1 ear fresh sweet corn
  • 1 – 8 oz. can of tomato sauce
  • Taco seasoning mix, 21 Day Fix Taco Seasoning, or the following spices: garlic powder, cumin, chili powder, salt
  • 1-2 Roma tomatoes, diced
  • 1 avocado
  • Oil (I use either coconut or EVOO)
  • Water

Directions:

  1. Snip off florets from cauliflower head. Place in a food processor, and pulse gently until the cauliflower resembles rice.
  2. Warm a skillet on low heat. Place 1-2 tbsp. of oil in skillet to coat the bottom. Transfer the cauliflower from  the food processor into the skillet, and turn the heat to medium. Add 2-3 tbsp. of water, and let the cauliflower simmer while stirring frequently. Once the water is absorbed, add the can of tomato sauce, then the heat back to low, and simmer. You can cover if you like, but stir occasionally.                     (Now you can either wait on the “rice” to cook, or grab another skillet to cook the remainder of the meal while the cauliflower cooks. I abhor doing dishes, so I stick to the one-skillet method.)
  3. Once the tomato sauce is thickened and coating the cauliflower, transfer to a bowl and keep warm. Re-coat the skillet with another 1-2 tbsp. of oil. Add in diced onions and saute until translucent. Add ground turkey and crumble while mixing in the onions.
  4. Season with 2-3 tbsp of taco seasoning or if using separate seasonings use the following approximate measurements:
    • Garlic powder, 2 tsp
    • Cumin, 1 tbsp
    • Chili powder, 1-2 tsp (or to taste)
    • Salt, a pinch or two to taste
  5. Add 2 tbsp of water or more to soak up seasonings a bit and allow turkey mixture to simmer in the seasonings. While it starts to simmer, take your ear of sweet corn and cut off the kernels. Toss into the seasoned turkey mixture. Continue to simmer until thickened while stirring occasionally.
  6. While everything is finishing, prep your toppings. Dice your Roma tomatoes and avocado.
  7. When the turkey mixture has thickened, add in the “rice”. Stir together until fully mixed.
  8. Place a handful of spinach leaves in the bottom of a bowl. (If you are on the 21 Day or Portion Fix plans, use one full green container of spinach.) Spoon a 1/2 cup of the turkey and rice mixture onto the spinach (1/2 a green container). Top with tomatoes and avocado. ENJOY!

Optional topping ideas:

  • Shredded cheese
  • Salsa
  • Green onions
  • Fresh jalapenos
  • GF tortilla strips

I really hope you enjoy this. My boys LOVED this meal and there were NO leftovers for once. They didn’t even have a clue about the cauliflower “rice” either. I should get this in the meal plan again soon. I’m now hungry for it again! This is also a great prep ahead, eat later meal as well!

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NEW FEATURE: Monday Meals

Starting next week, I will begin featuring healthy meals, meal plans, and cooking tips to fit your lifestyle as well as your family’s. Healthy eating is possible in a quick and easy fashion, especially when everyone is asking “What’s for dinner?”, even when it’s your own stomach!

Since this will be reader-guided feature, I’d love to hear what you read more about when it comes to healthy eating.

 

Paleo Bird In A Nest

I’m not sure if this is the actual name of the recipe, but I’ve seen it floating around Facebook and different Paleo sites, so I decided to give it a shot.

Paleo Bird in a Nest with Black Beans

Paleo Bird in a Nest with Black Beans

It’s a really easy recipe. Here’s what you need:

Ingredients

  • 1 large avocado
  • 1 large egg
  • Black or cayenne pepper
  • Kosher salt
  • Cheddar cheese (optional)
  • Tabasco (optional)
  • 1 cup black beans, cooked
  • 1 tbsp plain greek yogurt

Directions

  1. Preheat oven to 180° (I actually did 225°)
  2. Slice avocado into two. Remove pit. With a spoon, hull out more avocado where the pit was.
  3. Crack egg into hole.
  4. Sprinkle your choice of pepper and Kosher salt over the top of the egg and avo. Sprinkle cheese as well.
  5. Bake for at least 20 minutes or until egg is at desired cooked stage. Heat black beans while the bird in the nest is cooking.
  6. Place on plate. Serve black beans on the side. Add greek yogurt on top of beans. Sprinkle Tabasco over everything.
  7. Serve while everything is still warm.

I hope you give this a try! Enjoy it!! I found it very filling, yet light as well. 😀