“A way to a man’s heart, is his stomach!”
And on that note Future Hubs, welcome to a new series on Love Letters called Recipe for Disaster where I will post recipes of my favorite dishes in a paleo/healthy-ish way!
As a half-hispanic and being raised by a Latin mother who enjoys cooking and only makes Mexican food, I have been spoiled with authentic, homemade Mexican food. Of course, most Mexican food is quite unhealthy and very fattening, so I almost never eat her meals (unless it’s a cheat day) – which if you grew up with a Mexican mother, you know how offensive that is!!!
When I began my health journey a year ago, I thought eating healthy and eating foods you loved just wasn’t possible. In this year, I have learned to eat a Paleo friendly diet but still be flexible to my cravings. Without further ado, let’s jump into it!
– 1 large cauliflower (about 2 pounds)
– 3 Tbsp. butter
– 1 small white 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
– 1/4 cup tomato paste
– 1/4 chopped fresh cilantro (plus more for garnish)
– 1 large tomato, chopped
– 2 limes, quartered (for serving)
– Chef knife
– Cutting board
– Large skillet
– Measuring cups and spoons
– Stirring spoon
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 butter or in a large skillet over medium-high heat. Add the chopped onion to the pan and saute for about 2 minutes. 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 tomato paste, fresh cilantro and chopped tomato 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 and some lime wedges.
– Gluten-Free Corn Tortillas
– Grass-Fed Chicken
– Chef knife
– Cutting board
1. Chop the chicken until it is shredded.
2. Heat the butter in a pan over medium-high heat. Add the chopped chicken to the pan and saute for a few minutes. I prefer mine to be a little brown.
3. Serve chicken on plate to warm
4. Heat some more butter in the pan over medium-high heat and fry the corn tortillas on both sides for a few seconds and blot with paper towels until your tortilla is dry.
5. Wrap chicken in the tortilla and place in oven 365 degrees for 5 minutes or until a gold crisp.
6. After a few minutes, remove the flats from the oven, and bon appetit!
Hopefully, this recipe will win your (healthy) heart! 🙂