Rice and Beef
Skillet Dinner By Fernando Paredes
I
f you’re hungry for a really satisfying dinner that won’t ruin your fitness results, then I’ve got you covered with this delicious skillet recipe. It uses cauliflower “rice” to mimic regular rice and nutritional yeast to mimic cheese. As a result, you have a very filling, very satisfying dinner that is light on calories since so much of the meal is packed with fiber and muscle-promoting protein. Enjoy your dinner AND keep achieving those amazing fitness results!
32 |
MAY/JUNE 2021
WHAT YOU NEED Servings: 10 • 1 head cauliflower • ¼ cup almond flour • ¼ cup nutritional yeast • 2 tablespoons flax meal • ½ teaspoon sea salt • ¼ teaspoon black pepper • ¼ teaspoon garlic powder • ¼ teaspoon onion powder • 1 egg • ¼ cup red bell pepper, minced • 1 tablespoon fresh parsley, minced DIRECTIONS: 1. Heat the olive oil in a large skillet. Stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Drain and discard any excess grease. Mix in the onion and garlic. Cook until tender, about 5 minutes. Add the bell pepper, oregano, basil, red pepper, sea salt and black pepper. Cook and stir until the bell pepper is tender, about 5 minutes. 2. Stir in the cauliflower rice, tomato sauce and kidney beans. Bring the mixture to a simmer, reduce heat and cover, simmering until the vegetables are tender, about 8 minutes. Remove the pan from heat, sprinkle the nutritional yeast overtop and garnish with fresh parsley. Enjoy! NUTRITION One serving equals: 246 calories, 6g fat, 558mg sodium, 21g carbohydrate, 7g fiber, and 25g protein.
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