top of page

GRAIN-FREE CINCO DE MAYO!


This week in our Summer Body Challenge group, we are going grain-free for our weekly challenge, and of course this had to fall during the week of Cinco de Mayo! But don't worry, if you're following a grain-free lifestyle, I have solutions for you!


Let's first take care of the most important thing: the chips, salsa and guac! You can't celebrate Cinco de Mayo without these staple items! My top pics for grain-free alternatives: Siete products! They have an amazing line of grain-free products from chips to tortillas and spices! You can purchase these at most major grocery stores and Whole Foods.



So grab your guacamole and salsa and dip away with these tasty chips! Next up, the rice! You have to have some yummy Spanish rice to go along with your tacos, right?! Let's give thanks to the cauliflower gods for creating cauliflower rice! Here is one of my favorite recipes for a Mexican feast:


EASY SPANISH CAULIFLOWER RICE

Makes 4 Servings: Per serving: 100 calories; Protein: 5g; Net Carbs: 14g; Fats: .5g; Fiber: 6g


Ingredients:

  • 4 cups riced cauliflower (or 5 cups roughly chopped cauliflower) - or make it easier and purchase a steam bag of already chopped cauliflower rice, cook half way and let cool slightly.

  • 1 large can of Rotel Diced Tomatoes & Chilies

  • 1 cup chopped onions

  • 1 cup chicken or vegetable broth

  • 2 tbsp. tomato paste

  • 1 tbsp. chopped garlic

  • 1 tbsp. dried oregano

  • 1 tsp. ground cumin

  • 1 tsp. lime juice

  • 1/2 tsp. chili powder

  • 1/4 tsp. salt, or more to taste


Directions:

If you're using roughly chopped cauliflower, place in a blender and pulse until reduced to rice-sized pieces, doing 1 cup at a time. If using the easy steam bag method, cook and let cool while preparing the other ingredients. Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Add onion and saute for about 5 minutes. Add remaining ingredients, including riced cauliflower, and mix well. Bring to a boil. Reduce to a simmer. Cover and cook for 6 minutes. Remove lid. Cook and stir until cauliflower is tender and liquid has evaporated, about 5 minutes. Enjoy!!



49 views0 comments

Recent Posts

See All

Comments


bottom of page