It’s Taco Tuesday! …and although I would love to indulge in some tasty tacos, I’m still deep in the detox game (see previous Spring Salad post) and tacos are off limits for the time being.  So to adapt, I whipped up something tasty in the spirit of Taco Tuesday, but that was also ReBoot protocol-friendly:  Veggie Fajitas 

Fajitas have always been a favorite Mexi-style meal of mine because they’re so versatile… we have so many options with them, right?  Shrimp, chicken, steak, veggies… go tortillas or tacos with them…  generally it’s an easy real food dish that can please everyone’s palate and food lifestyle preference from paleo to vegetarian.

These particular fajitas are a multi-color and flavor veggie base with a garlic sauce that you can serve with a homemade cilantro cauliflower “rice” (caulirice) option.

They can be eaten on their own as veggie fajitas, add any of your favorite integrity-sourced animal food aforementioned, you can go rice bowl-style (picture example below), serve with your favorite tortilla/taco or if you want to try a paleo tortilla with them, check out Amy’s over at Paleo Cupboard.

Overall this is what I call a “piggyback” recipe… a ton of possibilities you can do with it.

The veggie fajitas & caulirice are recipe-friendly:

• Paleo
• Vegetarian/vegan
• ReBoot week 1+
• Gluten-free
• Dairy-free
• 100% real food ingredients

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Ingredients – Fajitas

Serves 3-4 or great meal prep leftovers

• 1-2 cups carrots. sliced 1/8 inch
• 1-2 cups snow peas
• 1 big portobello mushroom cap, sliced 1/4 inch then slice each in half
• 1 bell pepper, sliced 1/4 inch (I used ~1/3 of a red, orange, yellow bell pepper for color)
• 1-2 cups broccoli
• 1/2 onion, sliced 1/4 inch
• 1 cup pineapple, cubed
• 1/4 – 1/2 cup scallion, green part chopped
• 1 inch piece ginger, skin removed and sliced thin
• 3 garlic cloves, sliced thin
• 1 cup cilantro, rough chop
• 1-2 tablespoon coconut oil
• Pink salt & pepper
• Option:  Chili or chili flakes if you like heat
• Option:  serve with animal food of choice (wild-caught shrimp or fish, pastured chicken, pastured beef, etc)

Garlic sauce:

• 1/4 cup Coconut Secret garlic sauce (you could also substitute the teriyaki sauce)
• 1/4 cup coconut milk
• Method:  combine and stir

Cauli “Rice”:

• 1 large cauliflower, florets separated from main stalk
• 1 cup cilantro, rough chopped
• 1/2 large onion, chopped/diced
• Plain Caulirice above, for Cilantro Lime:
  • 1 lime, juiced (1 tablespoon) + zest (1 teaspoon)
  • Optional:  Do same with orange for an overall “citrus” caulirice – 1 tablespoon fresh juice, 1 teaspoon zest
• Pink salt & pepper

Kitchen Notes

1.  ReBoot-friendly week 1+.  With animal foods, week 2+ option.

 Base Veggie Fajitas Ingredients

Local Organically Grown Carrots from my Community Supported Agriculture (CSA)

Directions – Fajitas

1.  Put a large pan on medium heat and start prepping all your ingredients.  I keep it at medium rather than super high sizzle we find for example when we order fajitas at a restaurant.  I don’t want the veggies to get cooked to death = more potential nutrient loss.

2.  Add 1 tablespoon coconut oil to pan with sliced onions & pinch of salt & pepper.  Toss to coat and let sizzle for a couple minutes.

3.  Next add your carrots.  Toss and let sizzle with the onions another 5 minutes or so.  Toss every couple of minutes.  Give a piece a taste after a few minutes… how’s the salt and pepp?

4.  Add the rest of your ingredients (except scallion and cilantro) to the pan with some more salt and pepper (see image below).  Toss well and let sizzle another 3 minutes, tossing every minute or so.

5.  Add garlic sauce.  Toss or stir to coat everything and continue cooking another 3-5 minutes.  At the last 30 seconds, add in cilantro and scallion (save a small handful of each for plating at the end if you like) and toss everything well before plating/serving.

6.  Here we have two options:

• Option #1:  If you’re only doing veggie fajitas, remove from the pan to a bowl or big platter-like plate with all the sauce, top off with some left over cilantro and scallion and salt & pepper to taste
• Option #2: If you’re making caulirice as well, remove from pan but save some of the garlic sauce in the pan.  We’ll use this sauce to incorporate into the caulirice… really tasty! (directions below)
• Kitchen note:  if you go with option 2, add you veggies to an oven safe pan, cover and keep warm at 150 F while you’re making your caulirice.  You can even add the plates or bowls you’ll be serving the food on in the oven as well to get those warmed up.

Directions – Caulirice

1.  In a medium heat pan, add 1 tablespoon of coconut oil and diced onion.  Pinch of salt and pepper and toss.  Toss every minute or so while they cook.

2.  While onions are sizzling, separate cauliflower florets from stalk and add to a food processor or quality blender.

3.  Blend up the florets (I like to use the Pulse button on-off-on-off) just until the cauliflower is processed into a “rice” consistency.  If you blend too long, it will turn more into puree and you’re going to have cauliflower mash potatoes… we don’t want that.  So not too much so we still have some structure and bite (see final plated fajitas board below).

4.  After onions begin to get that translucent look, turn the heat off on the pan and add your blended cauliflower, lime and left over garlic sauce from your fajitas.  Stir everything so all ingredients evenly coated.

5.  With the heat off, add a lid to pan and let sit for 4-5 minutes steaming in it’s own heat.

6.  Give it a quick stir and then remove caulirice from pan to a big plate or bowl and add cilantro.  Stir everything together.  Taste for salt and pepper and serve.

For serving, you have a few options

• Option #1:  if you want to be ambitious and go for presentation, you can do a fajita “board” family-style above.  Shown with option to serve with pastured chicken or integrity-sourced animal protein of choice.  Top the entire board off with some cilantro and/or scallion.
• Option #2:  serve individually as a fajita bowl or fajita plate with bottom layer of caulirice and veggie fajitas on top (see image below).  Top off with a bit of chopped scallion and/or sesame seeds.
• ReBoot option/serving:  As much caulirice and veggie fajitas you like to satiety.  Shrimp or chicken amount option only per ReBoot how-to manual (no beef).

What’s the ReBoot Body Transformation Protocol?

You can learn all about it including reviewing testimonials, difficult case histories and before/after organ, glandular & body system results here.

Remember to sign up for The Body Transformation Cookbook & Lifestyle Guide so you can reserve your copy (currently only available for people on ReBoot, but will be available for everyone in 2015).

Have a question about this post?  Please ask below and I’ll be happy to answer.