You’re going to want to pick up your plate and lick it clean! Seriously, you have to try this Picadillo with Cilantro Lime Cauliflower Rice situation! And, good news; it’s low carb, gluten-free, paleo, and Whole30!! The Picadillo is luscious and savory, and the olives take it beyond amazing. The cauliflower bits have an amazingly similar texture to rice and is brightened by the cilantro and lime. I know, your mouth is watering too, but, first…the weekly weight loss report!
It’s been a good week of calorie/carb counting using the Lose It! app, I lost 1.4 pounds this past week for a total of 10.3 since beginning 3 weeks ago. The loss is slowing way down as expected, but, I’ll be happy with losing at least a pound a week if I can. I’ve stayed within my calorie budget, but, my carb count was a little over a couple of days. I’m still not experiencing any crazy cravings and am very satisfied with the portion sizes for my meals and snacks. Most meals are between 250 and 350 calories, and mostly up to 30g carbs per meal (as was suggested by a dietician as I mentioned before) with a 100 calorie snack. I even accounted for a gin & diet tonic a couple of days…it’s nice to live without feeling like the food police is wagging a finger at me saying “no, you can’t have that”! Really, nothing is off limits (like Weight Watchers). I’m having whatever I want (mostly healthy and low-carb), just weighing/measuring and tracking everything I eat. I did have a Carb Balance tortilla as shown below stuffed with egg, green pepper and a little shredded cheddar, when I was in the mood for a breakfast burrito…it was really satisfying. The tortillas are really good and fit easily in my calorie/carb budget. #nodeprivation
Below are a few of the meals I posted on my Instagram account. It was a busy week and I got behind posting there, but, I’ll be adding more this week…come check it out!
Be prepared to wow your family and friends! It is everything!!
Saute the ground beef and drain juice. Add onions, garlic, sweet pepper (I used an orange pepper), tomato and cilantro and cook for a few minutes. Add the olives, brine, cumin and bay leaves. Then the tomato sauce and water and simmer for 15-20 minutes.
Cook reserved onion and garlic in oil on medium heat until lightly browned. Add grated cauliflower ‘rice’, cover and cook 5-6 minutes stirring often. Toss with lime zest and juice and sprinkle with cilantro. It looks like rice at first glance, right??
- 1½ pounds 93% lean ground beef
- 1 large onion, chopped, divided
- 4 cloves garlic, minced, divided
- 1 tomato, chopped
- ½ green pepper, finely chopped
- 2 tbsp + ¼ cup cilantro, divided
- 4 oz tomato sauce
- ¼ cup water
- 1 tsp ground cumin
- salt and pepper to taste
- 2 bay leaves
- ⅓ cup green olives + 1 tbsp brine
- 1 head cauliflower, grated
- 1 tbsp extra virgin olive oil
- 1 lime, zest and juice
- Brown meat over medium heat in a large skillet, breaking up with a wooden spoon.
- Season with salt and pepper.
- Drain juice from pan when meat is no longer pink.
- As meat cooks; chop onion, garlic, pepper, tomato and cilantro. Set aside half the onion and garlic and the ¼ cup cilantro.
- Reduce heat to low; stir vegetable mixture into the cooked ground beef.
- Add the olives, brine, cumin and bay leaves.
- Stir in tomato sauce and water, mixing well.
- Simmer covered for 15-20 minutes.
- While simmering, grate cauliflower to resemble rice.
- Add oil to pan over medium heat; add reserved onion and garlic and sauté until lightly browned.
- Add grated cauliflower and salt and pepper. Stir, cover and heat 5-6 minutes, stirring often.
- Toss with lime zest and juice to taste, and sprinkle with the reserved cilantro.
- Remove and discard bay leaves.