How will you know if your friend is doing Whole30? Just wait, they will tell you.
For the uninitiated, Whole30 is a 30-day challenge to only eat “whole” foods in an effort to find out how your body is affected by undesirable food (dairy, grains, sugar, processed food, etc). The devotees are not quiet during their challenge and how great it makes them feel. I completed two Whole30s last year and I can relate- I couldn’t shut up about it much to the chagrin of my family and friends. While it was a challenge to give up some of my guilty pleasures for a month (I can do hard things!), I came away with a new appreciation for healthy foods.
My two biggest take-aways were sneaking more vegetables (or vege-terribles according to the BFG) into my diet that actually tasted good and using spices to get big flavor.
The co-creator of the Whole30 recently released a cookbook to accompany the program and I was instantly excited to try a Moroccan-inspired meal with cauliflower rice. My one caveat about cauliflower rice: it is not rice. It doesn’t even really taste like rice. I enjoy it much more if I think of it as fancy cauliflower instead of a rice substitute.
Moroccan-Spiced Shredded Beef
You will need:
1 teaspoon coarse salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1 boneless beef chuck pot roast (2- 2.5 pounds), trimmed of fat
1 tablespoon extra-virgin olive oil
1 small onion, cut into wedges
1/2 cup water
4 lemon slices
4 orange slices
1 green onion
4 dried apricots (optional)
Step 1: Combine the salt, coriander, cumin, black pepper, ginger, cloves and cayenne in a small bowl. Sprinkle the spice mixture over the roast and rub it in.
Step 2: In a large skillet, head the olive oil over medium heat. Add the roast and cook until browned, browning all sides evenly.
Step 3: Place the onion wedges in a slow cooker and add the water. Set the meat in the slow cooker and arrange the lemon and orange slices over the meat. Cover and cook on low for 11 -12 hours or on high for 5 1/2 -6 hours.
Step 4: Remove the meat from the slow cooker. Using two fork, shred the meat while discarding the fat and citrus slices. Add some of the juices to the meat to moisten it. Add some of the onions from the slow cooker if desired.
Step 5: Serve on top of Moroccan Cauliflower Rice, topped with green onion tops and dried apricots (optional).
You will need:
1 large head of cauliflower, cut into florets
3 tablespoons clarified butter (or regular butter if you are not Whole30)
1/2 onion, finely chopped
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup raisins
1/4 cup slivered almonds
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
Step 1: Pulse cauliflower florets in a blender or food processor. Take car not to overpulse so it isn’t mushy. It helps to blend in batches.
Step 2: In a large skillet, melt the butter over medium heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
Step 3: Add the riced cauliflower to the skillet and mix thoroughly to combine with the onion. Add the broth, cover the pan, and steam the cauliflower for 10 to 12 minutes until tender.
Step 4: Remove from heat and the turmeric, cinnamon, raisins and slivered almonds.
Serve as the bed of Moroccan-spiced shredded beef.