From the February/March 2015 issue
Serves 4

Ingredients

  • 2 TBSP coconut oil, divided use
  • 1 medium cauliflower, cored and shredded
  • with a box grater or food processor
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped yellow onion
  • 1 lb ground beef (preferably grass fed), turkey or chicken
  • 3 garlic cloves, finely chopped
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • Sea salt and black pepper, to taste
  • Juice of 1/2 lime

Directions

  1. Heat 1 tablespoon of the coconut oil in a large skillet over medium-high

attempt from :3.90.204.40
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today