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So, I’ve been trying to abstain from eating gluten and keeping my carbs/sugar to a low. The beginning of this week marked a sugar detox that I am trying out. I just want to omit sugar for about a week because it’s been getting out of hand. Summer and Starbucks will do that to any lady!working-at-a-coffee-shop-that-isnt-starbucks-43706

Yes… it got out of hand. And this week has been SO refreshing! I haven’t had horrible cravings for sweets, I’ve been doing my best to keep hydrated…. BUT…. I have been STARVING.

I thought I’d eaten enough food. I was eating veggies, fats, some carbs at night, but it just seemed like after every meal, an hour would go by and I’d be ravenous again! Could this be part of the process my body was going through to cleanse me from all the sugary garbage?

Turns out, no, probably not. I consulted with a coach of mine and she revealed to me something I’d been overlooking: FIBER INTAKE. yes, I was getting in more veggies, but not ones high in fiber. Yes, I’d been eating more fat and protein, but by lowering my carbohydrate intake, I had ultimately reduced my fiber content as well, thus leaving me with hunger pangs that – if left unresolved – would have resulted in me grabbing the nastiest carby sugary crap I could get my hands on.

Thankfully I’m quick on my feet, and came up with the most satiating meal I could put together with what I had on hand in my pantry and refrigerator.

Enter the:

Mexican Cauliflower

Between the bulky portion of cauliflower with zucchini and black beans, this was chalked full of fiber!  It’s also a very versatile dish depending on what spices & cheese you decide to add. You could make this a vegetarian meal by omitting the bacon…. Bacon was really non-essential, but I happen to look for any excuse to add bacon to a meal. It added a lot of flavor and a touch of saltiness. nom nom nom.

I ate this as a late breakfast all week — would really pair well with some eggs!

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Notice: Mine did come out a bit more watery than I’d have liked it to. That was because I didn’t drain the water after cooking the cauliflower… I thought I’d added the right ratio so that it would soak it all up — almost! I didn’t want to lose any of the nutrients so I didn’t drain the bit of excess that was leftover. You certainly can, but it honestly was amazing anyway!

Mexican Cauliflower Casserole

Ingredients:

2 tablespoons of coconut oil
1 head of cauliflower, chopped into florets
1 medium zucchini, diced
4 slices of bacon, cooked until crispy and crumbled
1 small onion, diced
1/2 bell pepper, diced
1 can of blacked beans, drained/rinsed
1/2 cup plain greek yogurt
1 cup shredded cheddar cheese (or any blend you prefer)
Spices to taste: chili powder, cumin, paprika, garlic powder, dried cilantro (could definitely use fresh), salt & pepper
optional: diced tomatoes, green onion

Heat oven to 400 degrees F.

Heat coconut oil in large pot on medium/high and toss in diced onion and peppers. Stir until slightly tender then add cauliflower florets. Stir occasionally until all oil is absorbed and cauliflower is starting to brown a bit. Add in zucchini and about 3/4 cup of water. Cover and let steam until tender, stirring occasionally. Add more water if needed. At this point you can drain the excess water, but if there’s only a bit left, you can leave it in. The casserole will just be slightly watery but flavor is TOPS!

Add in can of black beans, spices, yogurt, half of shredded cheese and half of crumbled bacon. Pour into 9 x 13 casserole dish. Top with remaining cheese and bacon. Bake for 30 minutes or until cheese on top starts to brown and bubble. Serve with eggs, additional greek yogurt/sour cream, salsa, or just scarf it up all by itself!

Please let me know if you tried this and enjoyed it as much as I did!