Cajun Fiesta Bowl

I started real estate school this past Monday, so I have been pretty busy.  As a commission artist, it's pretty hard to make ends meet.  As much as I love painting and will continue to do so, it was time to branch out, past my comfort zone, and see what's out there!  Who knows where this will lead, but I started a journey that I'm pretty pumped about (although I'm not excited about all the things that come with being a student again :).  Yes, I dream that one day I can blog full-time to you wonderful folks and eventually write a cookbook, but who knows when that will happen.  For now, I'm going to continue sharing healthy, yummy recipes, sell some houses, paint my heart out, and spend as much time in the garden.  Life is good <3

Let's get back to the healthy, yummy recipe at hand!  First off, I'd like to say if you haven't tried my recipe for this dairy-free, refined sugar-free mocha frappucino yet, you don't know what you're missing.  I have made it just about every day this past week and it is simply divine!  It is turning into my drink of the summer.

Now that we have discussed your afternoon treat, let's talk dinner.  I love making these giant Mexican bowls of cajun spiced free-range beef, cauliflower rice, fresh salsa, lettuce, topped off with avocado.  That's exactly what I'm sharing with you today.  It's a light, refreshing summer meal with just the right amount of spice and plenty of fresh produce. Cauliflower "rice" replaces traditional rice cutting calories and carbs while adding extra veggies.  My dad, who is a known veggie hater, mistook the cauliflower rice for regular rice and put it on his tacos without realizing! (Ok, he may have realized because he saw me eating it but he didn't take it off and said his tacos were tasty).  The avocado acts as cheese and sour cream all in one, and is the cherry on top of this meaty salad.  I used homegrown tomatoes for the salsa, but if you don't have any growing in your backyard don't worry about it; stores and farmers markets are bursting with heirloom tomatoes these days!

This bowl was hit when I shared it on instagram last week, so I knew I had to share the recipe.  Well, here it is!  Enjoy :)

Cajun Fiesta Bowl

yield: 4-6 servings

For the cauliflower rice:
1 head cauliflower, stem removed and chopped into florets
2 Tbsp coconut oil
2 garlic cloves, minced
salt and pepper, to taste
2 Tbsp fresh chives, chopped

Directions:
1. In small batches, add the florets to a food processor and process until a rice consistency is reached.  Place in a bowl and contiune the porcess until the whole head is riced.
2. Heat the oil over medium heat and add the garlic.  Saute until the garlic is golden brown.
3. Add the riced cauliflower and turn the heat down to medium-ow.  Stir often for about 3-5 minutes, or until the rice is tender.  Remove from heat.

For the beef:
3 Tbsp cajun seasoning
1 lb free-range ground beef
1/4 cup chopped red onion
1 tsp coconut oil

Directions:
1. Heat the oil in a medium pan and add the chopped onions. Saute for about 5 minutes, or until translucent.
2. Add the beef and cook until no pink is left.  Add the cajun season and turn the heat down to low.
3. Allow the meat and seasonings to simmer for a few minutes before removing from the heat.

For the fresh salsa:
3 large heirloom tomatoes, diced
2 Tbsp fresh lemon juice
2 Tbsp extra virgin olive oil
2 Tbsp fresh cilantro, chopped
salt and pepper, to taste

Directions:
Add all the ingredients in a bowl and toss to combine.

To assemble the bowls:

cauliflower rice
cajun ground beef
fresh salsa
1 head romane lettuce, chopped
1-2 avocados, sliced
chopped cilantro, for serving

Directions:
Add the rice and beef to the bottom of the bowl, then stack the lettuce and slasa before topping with a few avocado slices.  Drizzle with some extra virgin olive oil and fresh lemon juice and top with additional chopped cilantro, if desired