Oh lord.
Regionals workouts were announced.
I don’t really want to talk about it. Or think about it. Or dream about it. Or cry about it.
All of which I’m going to do.
Wait, wait, wait. You want me to SNATCH a 70lb DUMBBELL over my head….HOW MANY TIMES?! And I have to deadlift WHAT? Oh wait, I have to actually make it to the 3rd day to deadlift 225#…and that ain’t gonna happen.
The moral of the story, if you want to chat at Regionals, I’ll be in the bathroom, sh*tting myself from nerves. I plan on video taping myself that weekend to show what I eat during competitions, but that video is already doomed. No way am I going to be able to consume actual food while competing, and filming myself in the bathroom is SUPER socially unacceptable. I can only go so far on my blog without sending people in the other direction.
3 more weeks until Regionals. I’m excited, real excited. My gym, CrossFit Broadway, has a team going, as well as Jason Kelly going as an individual. How cool is that?! I love my gym, so much. And I love CrossFit. So so much.
ANYWHO, enough about working out. Let’s get to what really matters. The food. This dish is a cuban style dish that I altered to how I would like it. It usually has olives in it but I hate olives so I just made it how I think makes sense. Deliciously. Laura rates the dish a 9 out of 10 and said she couldn’t tell the difference between the cauliflower rice and regular rice. BOOM. Test it out with your non paleo eater friends. Do it. Dare ya.
Crockpot Ropa Vieja with Cuban Style Rice
- Yield: 6-8 1x
Ingredients
For the ropa vieja
- 1.5–2lbs chuck roast
- 1 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 (6 oz) can tomato sauce
- 1 (14 oz) can diced tomatoes
- 3 tablespoons capers, drained
- 1 tablespoon cumin
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 4 garlic cloves, peeled
- 1 bay leaf
- salt and pepper, to taste
For the Cuban rice
- 1 head of cauliflower, stem removed and roughly chopped
- 3 thick sliced of bacon, diced
- 1 (4 oz) can tomato sauce
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper, to taste
Instructions
- Pull out your handy dandy crock pot.
- Add your onions and peppers to the bottom of the crockpot.
- Plop your chuck roast on top and cut 4 deep slices into the chuck roast and push your garlic cloves into the roast.
- Now add all your spices and salt and pepper.Then add your tomato sauce, diced tomatoes, capers, and bay leaf to the rest of the crockpot.
- Place on low for 6-8 hours or high for 5-7 hours.
- When your ropa vieja is almost done, it’s time to cook your rice
- Add your chopped cauliflower to a food processor with the shredding attachment. And rice all the cauliflower up.
- Add your diced bacon to a large saucepan and cook down up bacon has browned and cooked almost completely through.
- Then add your cauliflower, tomato sauce and spices to the saucepan. Mix thoroughly then cover.
- Let cook for about 10-12 minutes, stirring randomly to help incorporate all the flavors.
- Once your ropa vieja is done cooking, use a couple fork to shred your beef in the crockpot. Serve ropa vieja on top of cuban cauliflower rice
- Consume. A lot. Like Laura and I just did.
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Just made this today for dinner. It was AMAZING!
My husband and I loved this recipe! He loves rice, but thought the cauliflower rice was awesome! We will definitely be making this again!
Growing up my mother would make ropa vieja ,with diced up potatoes. I’m gonna give it a shot with sweet potatoes. What do you think of that addition,or should I dice up dice up some squash?
Word!
Carlos
i bet that would be great!!
Too Full… Hard to type… YUM!!!
Pretty new to paleo … like a month.
Tried this for our first paleomg dinner.
Loved it!!!
Thank you so much, you totally rock.
Phil & Allison in west fla.
I made this tonight. It was delicious! Thank you for such a great recipe. Keep up the great work on your blog! Much love!
I added kalmata olives, 3 T chopped, omitted the peppers and used brisket. Amazing. This will be my Passover brisket recipe this year. Delicious!
I would love to say how good this recipe is, but I can’t. I decided to make this on a busy day that was followed by my daughter’s softball game in the evening. No time to cook dinner = crockpot meal. The recipe sounded great and I was looking forward to eating it. Then I realized that I had a medical test the next day and could only eat certain foods that were not contained in this recipe. I figured it made enough that there would be leftovers, so I’d have some the next day. Well, my daughter ate a huge portion, my husband had seconds, and then he took what was leftover to work with him the next day. Needless to say, I haven’t tasted the recipe, but my family loves it! Guess I’ll be making this again. 🙂
Ok…this calls for 4 garlic cloves, peeled. I have minced. Will that work as well? & how much should I use of it?
Thanks!! 🙂
Yeah that’s just fine!
This sounds amazing! No crockpot though. What do you suggest for time and temperature for a Dutch oven in the oven ?
i honestly have no clue. i’m sorry!