Whole30 and Paleo Mexi'cauli Rice

I would love to say that I'm totally prepared for this January Whole30 but I'm not. This will be my 4th Whole30 since 2015. I do cook paleo on an 80% basis so I'm not completely caught with my pants down, still, I don't feel prepared.

Actually, the only thing I'm not really prepared for is breakfast and snacks. First I know what you are thinking...snacking is not on the Whole30.

I have stage 3 Adrenal Fatigue and I have to snack. It's part of my functional medicine doctor's program. Whole30 is about a healthier you so snacking at designated times is healthy and necessary for me. #youdoyou

Second, we had a lot of family and friend time during the holiday's and unfortunately, some of our guests departed 3 days early due to health issues. That left us with a fridge full of uncompliant Paleo and Whole30 food. I froze what I could, gave away to friends what I could, but I'm still left with a great deal of tempting food I can't eat.

So I did what any good Texas girl would do. I threw everything into a skillet and made Tex Mex.


Whole30 and Paleo Mexi'cauli Rice

20oz (two bags of frozen cauliflower rice)
1 t of Cumin
1/2 - 1 t of Salt (to taste)
1/4 t Smoked Paprika
1 t of Minced Garlic
1 can of Rotel or Hatch Tomatoes and Chilies
1/4 c of Pace Picante or any salsa without Sweetener
Avocado Oil
Raw Pepitas (Pumpkin Seeds)

Make it!
Heat the oil in a deep skillet. When oil is hot but not smoking add the minced garlic. Sautee garlic until aromatic, about 1 - 2 min. Add the cauliflower. Break up any clusters with a spoon. Sprinkle on the cumin, smoked paprika, and salt. Stir well to combine and saute about 3-4 min to really let the spices meld with the cauliflower. Add in the Rotel and Pace. Bring to a simmer and stir frequently. Simmer about 2-4 minutes.

If you're vegan you may just stop there! Top it with guacamole and pepitas and you're done. Easy peasy.
We topped ours with my instant pot pork carnitas. Look for that recipe next week! Yum!