I’m really good at transforming my hair. Manipulating, if you must. I’ve manipulated it to the point that it almost thinks it’s actually brunette. I’m actually a blond (ohhhh here come the jokes, way to be original you assf*ck) but disagree with what my genes gave me. So I dye it regularly. Like every 3 weeks regularly. Effing expensive. And no my hair doesn’t fall out, that’s what happens when you bleach it, you idiot. Holy sh*t with the insults around here. I need to calm it down.
Anywho, I’ve began to teach my hair how to stand up straight. You see, with my overwhelming need to wear a headband 24/7, my hair tends to get messed with a lot. Messed with meaning broken. You can’t wear a headband all day, everyday, and expect it look good when you don’t wear one. It’s just dumb. And that’s the issue I’ve been dealing with. In my goals to become more of a lady, I’ve tried to minimize my headband time. But I look weird without a headband. And all the hairs that broke off are now baby hairs. That stand up straight directly at the top of my forehead. That’s not cute people. So I’m forewarning all you headband wearers out there. Split ends are in your future. You’re welcome.
Well since that was an epically boring story, I’ll move on. I had lebanese food the other night. DAMN that meat was good. I had chicken, lamb, and a slab of meat that was lamb and beef mixed together. Holy crap. Smart. I loved every second of it. And the company with was pretty fantastic, not gonna lie. Good smile. This restaurant’s hummus was to die for! Yes, I know hummus is not paleo you freak. And I don’t even care about hummus, but it was AWESOME. Ethiopian and Lebanese food can be checked off my “food I want to try in my lifetime” list. What should I try next, hmmmmm??
Crockpot Mexican Chicken Soup/Stew over Cilantro Lime “Rice”
Ingredients
For your crockpot
- 1 tablespoon olive oil
- 1 lb chicken breast
- 1/2 cup chicken broth (use a little more if you want it more “soupy”)
- 1 (14 oz) can diced tomatoes
- 1 yellow onion, sliced or diced
- 1/2 (14 oz) jar of roasted red peppers
- 2 cloves of garlic, peeled and smashed (just smash it was the side of a knife)
- 1 tablespoon chili powder
- 2 teaspoons cumin powder
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- pepper, to taste
For your cilantro rice
- 3–4 tablespoons cilantro, diced
- 1 head of cauliflower
- 1/2 lime, juiced squeezed
- 1 tablespoon olive oil
- pinch of salt
Instructions
- Pull out your hand dandy crockpot. People have been asking for more crockpot recipes so HEAR YA GO!!!! hooooooo ray!
- Literally throw all your crockpot ingredients into the crockpot. Mix around. Turn on high for 3.5-4 hours or until your chicken is shredable (is that a word?) with two forks. I love shredded meat.
- When your crockpot only has about 30 minutes to go, preheat your oven to 400 degrees.
- Pull out a baking dish to prepare your cauliflower. Pull off all the leaves and cut off the stem, then dice your cauliflower into smaller florets and place in baking dish.
- Sprinkle with olive oil and salt. Put in oven and baking for 20-25 minutes or until cauliflower is tender.
- Once the cauliflower is done cooking, grab your food processor with the shredding attachment. Add cauliflower and rice it up!
- Add riced cauliflower to a bowl. Chop your cilantro and add that right into your rice. Squeeze some lime juice over the top and mix together.
- Once your chicken is all cooked in your crockpot, take a fork and shred the chicken directly in the crockpot. Then pour ingredients over cauliflower rice. Slice an avocado and put that on top.
- Consume!!!
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Hi, just made the chicken soup and cilantro rice. My family loved it! I had to use pork loin but it turned out super good. Thank you!!!!
Made this for dinner last night and loved it! I didn’t vary the recipe at all, made it as written. My husband also loved it and was surprised to hear that the rice was actually cauliflower. Will definitely make it again, satisfied my craving for delicious mexican food. Make sure to put the avocado on top!
Made this as my first Paleo meal and absolutely loved it! Quick question though- how many portions does this yield? I’ll be eating for lunch the rest of this week and want to make sure I don’t over-do it:)
Not totally sure Annie, but quite a few. If you eat it for the week, I don’t think you have anything to worry about!
Awesome, thanks for introducing me to the Paleo lifestyle!
Will it turn out the same if I use fresh veggies and not the canned?!? I’m trying it today!! So excited!!
yes, absolutely!!
Wow!! This came out so freaking amazing!! I’m still in shock at how good cauliflower rice is and with the fresh cilantro and lime just perfect!! Thank you for sharing my husband and I were fighting over the last scrapes 🙂
I am new to the paleo diet and I made this tonight! It turned out absolutely amazing!! I love your website!!
Juli, you are my paleo idol! 🙂
This was my first try with cauliflower rice and it came out great!!!
Thanks for sharing your awesomeness!
This was DELICIOUS! It was also one of the easiest recipes I’ve followed in a while. I think next time I may add some more veggies though…
I made this last night and it was AWESOME and beyond easy!
I served it over cauliflower rice for myself and my fiance had brown rice. He isn’t on the paleo/gluten free diet. I wish he was!
I want to make your short rib recipe next.
loved this! i served it over quinoa cause it was already made. still scrumptious!