(makes 2 servings, 10 min prep, 10 min cook)
Ingredients: 1 lb organic ground grassfed beef, 1 head cauliflower, 1 avocado, 1 bell pepper, 1 heirloom tomato, 1 lime, 1/2 cup cilantro, 1 shallot, 2 cloves garlic, 1 Tbsp chili powder, 2 tsp cayenne pepper, 1 teaspoon oregano, 1 teaspoon paprika, sea salt.
- Pulse 1 head of cauliflower in a blender or food processor until fine then add to a pan with 1 Tbsp coconut oil and 1/4 cup water. Cook covered for about 8 minutes, stirring occasionally, until the cauliflower softens. Once the cauliflower rice is finished cooking, drain the water and add the juice from 1/2 lime, 1/4 cup diced cilantro, and sea salt to taste.
- Heat 2 Tbsp grassfed butter, ghee, or tallow in a large pan over medium heat. Add 1 diced shallot and 2 cloves diced garlic. Allow to sweat for a minute or two before adding 1 lb organic ground grassfed beef, 1 diced bell pepper, 1 Tbsp chili powder, 2 tsp cayenne pepper, 1 teaspoon oregano, 1 teaspoon paprika, and sea salt to taste. Cook stirring occasionally for about 8-10 minutes or until the beef has browned.
- While the cauliflower rice and beef are cooking, dice 1 avocado and 1 heirloom tomato. Right before the beef is finished cooking, add the tomato, allowing it to heat up for a minute or two.
- Divide the ingredients equally between two bowls and top with the remaining cilantro and lime.
Cilantro is a very powerful detoxifying agent that can help to clear your body of heavy metals and environmental toxins that can wreak havoc on your health. It is also very abundant in antioxidants that, when combined with the antioxidant effects of the tomato, are effective in the protection of DNA from free radical damage. Heating the tomato actually releases more lycopene, which is responsible for the tomato's antioxidant benefits, making this dish a wonderful meal for both the protection against cancer and exercise-induced asthma.