Tag Archives: mexican

Cauliflower Mexican Rice (Paleo, Vegan, Keto, Whole30)

Get a taste of Mexican restaurant at home with this yummy paleo and vegan Cauliflower Mexican Rice. It tastes like the real deal but it’s Whole30 and keto-friendly!

Cauliflower Mexican Rice Paleo Vegan Whole30 Keto

One of the things I judge a Mexican restaurant by is the rice that they serve on the side. When it’s done well, it’s perfectly cooked, fluffy, and flavored so deliciously with yummy spices. It goes so well with the main dish and my husband actually loves it even more than I do, and will often eat my share after he finishes his.

Because we are both such fans, I decided to recreate the dish at home with this Cauliflower Mexican Rice and I love the way it turned out. It has all the flavors of a restaurant style rice but it’s packed with veggies from the cauliflower and super low in carbs for those of you on the ketogenic diet.

Cauliflower Mexican Rice Paleo Vegan Whole30 Keto Cauliflower Mexican Rice Paleo Vegan Whole30 Keto

This Cauliflower Mexican Rice recipe is actually much easier and simpler to make than real rice because cauliflower cooks so much faster. I got this on the table in less than 20 minutes and you really can’t beat that when you are looking for a quick and simple side dish on a busy weekday.

I think it goes well with any main dish, but I especially love it alongside some Salsa Verde Chicken, Chili Lime Instant Pot Short Ribs, and Instant Pot Barbacoa as the flavors complement with each other so perfectly. The cilantro and lime are totally optional and I actually don’t think they are added into Mexican rice at restaurants usually, but I think they brighten up the rice both visually and taste-wise so I always like to finish off with them for this recipe.

Hope you enjoy this delicious Cauliflower Mexican Rice as much as we did, and let me know what you served it with in the comments below if you end up making it!

Cauliflower Mexican Rice Paleo Vegan Whole30 Keto Cauliflower Mexican Rice Paleo Vegan Whole30 Keto

Cauliflower Mexican Rice (Paleo, Vegan, Keto, Whole30)

Course: Side Dish
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 11 minutes
Total Time: 16 minutes
Servings: 4 servings
Calories: 53 kcal
Author: Jean Choi

Get a taste of Mexican restaurant at home with this yummy paleo and vegan Cauliflower Mexican Rice. It tastes like the real deal but it's Whole30 and keto-friendly!

Print

Ingredients

  • 1 medium head of cauliflower
  • 1 tbsp coconut oil
  • 1/2 medium onion diced
  • 2 garlic cloves minced
  • 1 tsp chili powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/2 cup tomato sauce
  • Optional: Cilantro and 1 tbsp lime juice for garnish

Instructions

  1. Remove the leaves off the cauliflower and cut off the florets from the roots. 

  2. Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice. Set aside. 

  3. Heat coconut oil in a large skillet over medium high heat. 

  4. Add diced onion and cook stirring for 4-5 minutes until translucent. 

  5. Add garlic and cook stirring for 1 minute. 

  6. Add the cauliflower rice, chili powder, sea salt, and black pepper, and stir together.

  7. Add tomato sauce and sauté for about 5 minutes, while stirring frequently. 

  8. If using, add in cilantro and lime juice. 

  9. Serve warm. 

Nutrition Facts
Cauliflower Mexican Rice (Paleo, Vegan, Keto, Whole30)
Amount Per Serving (1 serving)
Calories 53 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Sodium 471mg 20%
Potassium 214mg 6%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 1g 2%
Vitamin A 6.7%
Vitamin C 20%
Calcium 1.6%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Mexican Scrambled Eggs

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TinyPepperHugeTaste #DonVictorFoods #CollectiveBias

Make scrambled eggs a bit more exciting with these Paleo Mexican Scrambled Eggs. Such delicious breakfast guaranteed to please a crowd!

Paleo Mexican Scrambled Eggs

If you’ve been following me for a while, you know how much I love spicy food. I’m that girl who asks for hot sauce every time when dining out at a restaurant. So when I had an opportunity to check out Don Victor®‘s hot sauces and create a recipe using one of them, I was thrilled to take part in it.

Don Victor Hot Sauces

I was especially intrigued with these hot sauces because they are made with piquin peppers, which are very small peppers from northern Mexico. I’ve never heard of them and I’m always down for trying new foods, and Don Victor®‘s sauces are the only ones you will find on the market that are made entirely from this pepper. So unique and special, right?

I tried out 3 of their sauces: Don Victor® Red Piquin Hot Sauce, Don Victor® Extra Hot Piquin Hot Sauce, and Don Victor® Green Piquin Hot Sauce. I decided to use the Red Piquin Hot Sauce, because I loved how it packed a bright and spicy punch, with just the right about amount of dry, smoky heat that goes well with anything. Also, I love how simple and clean the ingredients are, which is the first thing I look at when I’m choosing a new product:

Red piquin pepper, water, carrot, apple cider vinegar, garlic, salt, oregano, preservatives 

Paleo Mexican Scrambled Eggs

Paleo Mexican Scrambled Eggs Recipe

One of the first meals I made using the hot sauce was this Paleo Mexican Scrambled Eggs. I’m usually not a huge fan of scrambled eggs (I prefer my yolks runny and uncooked), so if I do make it, it has to extra yummy. Well, thanks to the addition of spices and Don Victor® Red Piquin Hot Sauce, I ended up making a scrambled eggs recipe that was spicy, tasty, and so full of flavor.

How to Try Out Don Victor Hot Sauces

Want to try out these Don Victor® hot sauces that are like no other sauce on the market? Click on the image below to order them through DonVictorFoods.com:

You can also look out for them at your nearest grocery store, and they’ll be located in the main condiments aisle. And if you are looking for updates and recipe ideas, make sure to give them a follow on Facebook!

Hope you enjoy these Paleo Mexican Scrambled Eggs as much as I did. If you have any other ideas on how else you would use these hot sauces, let me know in the comments below!

Paleo Mexican Scrambled EggsPaleo Mexican Scrambled Eggs

Paleo Mexican Scrambled Eggs

Paleo Mexican Scrambled Eggs

Course: Breakfast
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3 servings
Calories: 233 kcal
Author: Jean Choi

Make scrambled eggs a bit more exciting with these Paleo Mexican Scrambled Eggs. Such delicious breakfast guaranteed to please a crowd!

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Ingredients

  • 6 large eggs
  • 1/2 cup full-fat coconut milk
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 2 tbsps chopped cilantro leaves
  • 2 tbsp coconut oil
  • 1/2 yellow onion chopped
  • 1/4 cup chopped red bell pepper
  • 2 jalapeńo peppers seeded and chopped
  • 8 baby tomatoes quartered
  • Salt and pepper to taste
  • Dash of Don Victor® Red Piquin Hot Sauce or more to taste
  • Avocado slices for garnish

Instructions

  1. Whisk together eggs, coconut milk, chili powder, cumin, garlic powder, and cilantro leaves. Set aside.

  2. Heat coconut oil in a large skillet over medium high heat.

  3. Add onion, bell pepper, jalapeńo peppers, and baby tomatoes. Season with salt and pepper. Cook stirring for 5 minutes, until soft.

  4. Add the whisked egg mixture, season with more salt and pepper, and cook for 5 minutes or until cooked through, stirring and folding the eggs occasionally. 

  5. Once finished, sprinkle with Don Victor® Red Piquin Hot Sauce and garnish with avocado slices. Enjoy!

Nutrition Facts
Paleo Mexican Scrambled Eggs
Amount Per Serving (1 serving)
Calories 233 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 9g 45%
Cholesterol 327mg 109%
Sodium 164mg 7%
Potassium 447mg 13%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 13g 26%
Vitamin A 37.5%
Vitamin C 42.3%
Calcium 7.7%
Iron 20.3%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Burrito Bowl (Whole30, Keto)

Just because you are grain-free doesn’t mean you can’t enjoy a delicious burrito bowl. This Whole30 and Paleo Burrito Bowl is so easy and full of flavor!

Paleo Burrito Bowl

Ever since going gluten and mostly grain free, burrito bowls have become my best friend at Mexican restaurants. I love how easily I can modify the ingredients to make it work for me, and the flavor combination is unbeatable. I mean, nothing can go wrong when guacamole and salsa are involved.

Paleo Burrito Bowl Recipe

Recently, a reader asked me if I can do a post about how I construct a paleo burrito bowl because after going grain-free, she was having trouble figuring out what to add into hers. There are actually so many different ways to customize a burrito bowl, depending on what flavors you love, so this post was really fun to put together. Plus, I got to eat this deliciousness at the end of it, so it’s win-win for me!

Paleo Burrito Bowl

How to Construct a Paleo Burrito Bowl

While there are a million ways to create a paleo burrito bowl, I like to start out with a base of cauliflower rice, lettuce, and some kind of protein. Cauliflower rice (or rice, if you can tolerate it) soaks up and meld together all the flavors of the dish, lettuce adds that refreshing crunch factor, and of course, protein is the main star of the dish. After this base, you can really go nuts and add whatever you like.

For me, there’s no question that avocados are involved, either sliced or in guacamole form, and I also need some kind of spicy salsa and/or hot sauce for that extra kick. And the rest, I usually add in what I can find in the kitchen that sounds good. I always end with sprinkling lime juice and and a ton of chopped cilantro to the entire paleo burrito bowl. MMMMM, nothing better.

Paleo Burrito Bowl

Paleo Burrito Bowl

Paleo Burrito Bowl

Paleo Burrito Bowl

Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Jean Choi

Just because you are grain-free doesn’t mean you can’t enjoy a delicious burrito bowl. This Whole30 and Paleo Burrito Bowl is so easy and full of flavor!

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Ingredients

Cilantro Lime Cauliflower Rice

  • 2 tbsp coconut oil
  • 2 garlic cloves, minced
  • 4 cups of cauliflower rice
  • Zest from 1 lime
  • 1/2 cup fresh cilantro leaves
  • Salt and pepper to taste

Meat

  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp coriander
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 lb chicken thighs or breasts OR ground beef cut into bite-sized pieces
  • 2 tbsp coconut oil
  • 1 large onion sliced

Optional Add-ins

  • Shredded romaine lettuce
  • Salsa of your choice
  • 1 batch of The Best Guacamole Ever or sliced avocados
  • Sliced black olives
  • Chopped raw onions
  • Plantain chips
  • Lime juice
  • Chopped cilantro for garnish

Instructions

Cilantro Lime Cauliflower Rice

  1. Heat coconut oil in a skillet over medium high heat.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Add cauliflower rice and cook stirring for about 5 minutes, until soft and cooked through.
  4. Stir in lime zest, cilantro leaves, salt and pepper, and stir together.
  5. Take off heat and set aside.

Meat

  1. Sprinkle all the spices over the meat and mix together well.
  2. Heat coconut oil in a skillet over medium high heat.
  3. Add onion and sauté for 2-3 minutes until translucent.
  4. Add seasoned meat and cook stirring for 8-10 minutes, until browned and cooked through.

Paleo Burrito Bowl

  1. Construct your bowl by starting out with romaine lettuce and cauliflower rice.
  2. Add cooked meat, then top with additional add-ins of your choice! I always sprinkle everything with lime juice and fresh cilantro at the end before serving to complete the dish.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.