• 1 head cauliflower grated with a cheese grater.
• 2 8oz  cans organic tomato sauce with tomato chunks.
• 1/2 lbs pork the spicier the better.
• 1/2lbs extra lean ground beef.
• 2 Bell peppers diced.
• 1 onion diced.
• Cayenne pepper powder till you sweat.

Brown ground beef and pork drain.  Add sauce and rest of ingredients simmer at least 30 minutes up to an hour low heat even better.

Prepare cauliflower first by shredding then adding acouple of tablespoons water to microwavable bowl cover with clear wrap and microwave 2-3 minutes.

Try different vegetables or peppers.

Note from Allen:  I wanted to make this early in the evening as a crock pot meal for later so I cooked up everything but the cauliflower, put it in a crock pot, and added the cauliflower rice uncooked, and left it on low for a couple hours.  My cauliflower hating wife is a convert!  This is really just a starting point, as you can add anything you want.  I needed to use up some left over turkey, so I diced it up and used it instead of ground beef.  Enjoy!

Preheat oven to 350

• 1.5 Cups Almond Meal
• 1 Tsp Baking Powder
• 1 Tsp Baking Soda
• 2 Tbsp Allspice
• Mix all dry ingredients above.  Then add:
• 1 Cup canned pumpkin.
• .5 Cup Raw Honey or Agave Nectar (You can use a little less if you prefer less sweet)
• 3 Eggs

Mix Well BY HAND (only because we are CrossFitter’s and there is no reason to miss a chance to work out) until it is a cake like consistency.  Fill your muffin tins half full and bake for 20 minutes.

Fish tacos
-10 small Tilapia fillets
-garlic
-olive oil or flaxseed oil or combintion of both to increase the Omega 3
-Seasoning
     -1 Tablespoon paprika
     -1/2 teaspoon ground ginger
     -1/2 teaspoon pepper
     -1/2 teaspoon dill weed
     -1/4 teaspoon cayenne
-1 habanero (opt)
-1 serrano (opt)
-Coleslaw**
     -For coleslaw, cut up red cabbage or use premixed coleslaw cabbage. add Omega 3 mayonnaise which consists of 1 egg, 1 tbsp fresh squeezed lemon juice, 1/4 tsp dry mustard, 1/2 cup olive oil, 1/2 cup flaxeed oil mixed in blender
-Pico de gallo
-avocado
-lime
-Butter lettuce leaves

Heat oil and garlic for 2-3 mins. Add tilapia and seasonings. Cook 5 mins. Add peppers (opt.) Continue until fish is done through. Carefully scoop fish into lettuce. Top with coleslaw, pico de gallo, avocado and lime. Enjoy.