• 2lbs Cheap beef roast like Eye of Round or something. The more gristly it is, the better it will taste when done.
• 2 Large onions, sliced.
• 2 large peppers (Green,Red) Sliced. (Optional)
• 4 cloves garlic, mashed with salt
• 3 tablespoons Annato Seed, crushed (You can get the powder here)
• 1/4 cup Olive Oil
• 1/4 cup Apple Cider Vinegar
• Juice of 2 limes
• 1 tsp Chili Powder
• 1 tablespoon Cumin
• 1/2 teaspoon Black Pepper
• 1 teaspoon salt

1. Cut the roast into thick slices. About 1/2-3/4 inch thick.

2. In a large bowl whisk together Annato powder, garlic, oil, vinegar, lime juice, chili powder, cumin, pepper and salt. This is the marinade.

3. Put the beef into the marinade and coat it well, push it down so it is mostly covered by marinade. Allow to marinade for at LEAST 2 hours but not longer than 12.

4. In a covered roasting dish, lay the sliced onions then the sliced peppers in the bottom. Place the marinated beef on top. Pour marinade over this. Cover and bake for 1.5-2 hours at 375 until meat pulls apart very easily.

5. Use 2 forks to shred the meat easily. Stir it around so onions and peppers are distributed throughout. Serve cauliflower rice or puree. Leftovers taste better the next day as the flavors mingle.

• 1 cup Shredded Cabbage
• 4 cups Riced Cauliflower
• 1 cup sliced Mushrooms
• 4 tablespoons Soy Sauce
• 2 tablespoons Sesame Oil (hot is good!)
• 6 Eggs, whisked
• 1lb Pork, cubed small
• 2 tablespoons Rice Wine Vinegar
• 1 cup Chopped Scallions
• 1 tablespoon Ghee (or butter)
• Salt and Pepper to taste

1. In a pan over medium heat, add the ghee or butter and melt it.
2. Add the pork and cook it quickly, about  2 minutes.
3. Then add the shredded cabbage and mushrooms and cook until wilted.
4. Add the riced cauliflower, soy sauce and semsame oil.  Stir around to coat well and cook for 2 minutes then move to one side of the pan.
5. Pour eggs into cleared side of pan and stir them until they develop into firm scrambled eggs.  Mix it with the cauliflower and pork.  Test the cauliflower for doneness (rice-like firmness but not raw).
6. Remove from heat and mix in chopped scallions and allow the heat of the food to bring out their flavor.  Salt and pepper to taste!

• 2 lbs of chicken breast, cubed
• 3 tablespoons Cumin
• 3 tablespoons Curry Powder
• 1/4 cup of 100% Peanuts peanut butter
• Zest of 1 lime
• 1/2 cup Greek Yogurt (full fat)
• 1 Jalapeno, chopped with seeds
• 1 tablespoon Onion pwder
• 1 tablespoon Garlic powder
• 1/2 cup chopped fresh Cilantro
• 2 tablespoon Ghee (or just butter)
• Salt to taste

Makes 6 servings at 332 calories per serving and 8 carbs

We usually serve this over riced cauliflower.  if you don’t feel like making your own, you can buy them already riced now!  Check it out!

1.  In a large bowl, mix together salt, cumin, curry powder, lime zest, greek yogurt, onion powder, garlic powder.  Once it is well mixed, add the cubed raw chicken and put it in the fridge to marinate for at least an hour…. but overnight is the best.
2.  In a sauce pan on medium heat, add the ghee (or butter).  As soon as it melts throw in the jalapeno and move it around a for about a minute.
3. Now drop in the chicken mixture.  Saute the chicken until it begins to get firmer, about 7-9 minutes.
4. Now add the peanut butter.  You can microwave some in a bowl for a few seconds to get it easier to pour into the chicken.  Stir it in and it will thicken the sauce.
5. After another 5 minutes of cooking, turn off the heat move the pan off the burner.
6. Drop the chopped Cilantro on top and allow the heat of the food to wilt it.
7. Let the curry chicken cool a bit and the fats will thicken the sauce even more.
8. Serve over the riced cauliflower or even zucchini noodles!  It’s also better the next day after it has set in the fridge for a day.  You can also garnish the top with some green onions and a few peanuts!