Moroccan Beef with Coconut Saffron Cauli-Rice

In other news….I feel like everyone who goes to the gym should wear clothes. Don’t you?? I think you do. Clothes are always a good idea…and if you are in the sauna…a towel should be the minimum requirement. They should make “sauna rules” signs and have that on there. I just feel like its necessary and helpful for future eyesight. Better yet, workout at home, buy a Beachbody package from me, and wear as many or few clothes as you want working out in your own home lol. Sounds good to me. 

On that note, I did Insanity Plyo Cardio Circuit today along with P90X arms and back. I have some new weights, resistance bands and what not in my house so that’s convenient. My favorite workout pants are also too big! That is some amazing news!

Anyway, have you ever had Moroccan beef before? I have many times, and its yummy! You know what I miss…Indian food. I haven’t seen any Indian food restaurants here in Germany. I also don’t want to make Naan bread because that would be against everything I’m doing, but pretend I went TO a place and accidentally ate the Naan bread…that would be OK because its already made and eaten on impulse….wow. I guess its good there are no Indian places around here 

Back to Moroccan beef…I have made it a few times but it hasn’t really come out the way I wanted. Squash and dates or whatever the sweetness was…I figured I could kill 2 birds with one stone using butternut squash and I wouldn’t have to add any sweet ingredients since the squash has a very slight sweetness to it! PLUS this is in the crock pot! I know how y’all like crock pot recipes! 

Moroccan Beef with Coconut Saffron Cauli-Rice

Beef with Coconut Saffron Recipe

Ingredients

  • 2 lbs grass fed beef (of regular beef if you don’t care about grass fed), cut into cubes
  • 1 small onion, diced
  • 5 tomatoes, chopped1 carrot, peeled and diced
  • 1/4 cup Cilantro, chopped (if you are overseas this is Coriander leaves)
  • 4 cups stock (I used bone broth I made…its better…but you can use store bought if you want)
  • 1 small butternut squash, peeled and cubed
  • 3 Tbsp slivered almonds
  • 1 Tbsp cumin
  • 1 Tbsp cinnamon
  • 1 Tbsp smoked paprika
  • 1/2 Tbsp ginger
  • 1 tsp chili flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper

For the coconut saffron rice:

  • 1 head of cauliflower
  • 1 cup of no sugar added coconut milk
  • 1 tsp saffron
  • 1/2 tsp salt
  • 1/2 tsp pepper

Directions:

In a crock pot add ALL your ingredients and let it cook on low for 8 hours.

When the crock pot still has 1/2 an hour left, make your “rice”.

If you have a food processor with a grater attachment, use that to grate your cauliflower. If you don’t have one of these, just chop the cauliflower into really tiny pieces so it resembles grains of rice.

Put your riced cauliflower into a pot, add the coconut milk, saffron, salt and pepper and cook on medium heat for about 20 minutes until the cauliflower is tender.

Serve with the Moroccan Beef.

Recipe makes 8 servings (cut it in half or use for leftovers if you need to)

Each serving has 6.38 net carbs

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