I’m going to be brutally honest here… My husband has been wanting to go to Cuba for 2 years… really since Obama lifted the embargo. Personally, it wasn’t on my radar. I did NOT care one bit about going to Cuba. We live in Miami for crying out loud – where EVERYTHING is Cuban. Continue reading “4-Day-Get-Away-to-CUBA”
(Somebody couldn’t wait to dig in! Is THAT not the sweetest little hand you’ve ever seen?!)
This Vegan Cuban Buddha Bowl is the BEST thing I’ve eaten all week! I created this recipe in an effort to get ready for a 4-day-get-a-way to Cuba with the Mister. Yes, you read that right… We are in fact escaping by ourselves for FOUR WHOLE DAYS.
Picadillo… Paleo Style!
About a month or so after my boyfriend and I started dating, I turned on the charm and slowly started showing him my culinary skills in the kitchen. Everyone knows the way to a man’s heart is through his stomach! So, for the first time in a really long time I decided to see if that old saying was still accurate. Low and behold… IT WAS!!!
Once he got comfortable with asking for specific foods for me to cook, one of the dishes he wanted one day was Picadillo. I had never heard of it, much less made it before… so I did what 99% of other cooks in the world do and I googled ‘Picadillo recipes’. I looked through several different recipes and found this one. Thankfully Omar loved it! This dish has become one of our favorite things to eat. Traditionally it’s served with Spanish rice, but since we try to eat paleo 5-6 days a week, I serve it with some type of vegetable. Plantains sauteed in a little bit of butter are delicious served with this meal too. If you’re not into the paleo diet, by all means serve this with some Spanish rice. You’ll love it!
What you’re going to need:
- 1 tbsp olive oil
- 1 tbsp butter
- 2 lbs grass fed ground beef
- 2-3 cloves garlic, minced
- 1 onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup yellow bell pepper, chopped
- 3 bay leaves
- 1 tbsp ground cumin
- 1/4 cup sliced almonds, toasted (in oven or on stove top)
- 1/2 cup golden raisins
- 1 – 6oz can organic tomato paste
- 1/4 cup sliced green olives
- 1/4 cup parsley, chopped
- salt and pepper to taste
1. Start by heating a Dutch oven to medium-high heat. Add butter and olive oil, then add the beef.
2. Allow the beef to brown for about 5 minutes, then add garlic, onion, and bell peppers. Let this continue cooking until beef is cooked completely through and the veggies are translucent.
3. Add tomato paste, olives, raisins, cumin, and bay leaves. Stir until the tomato paste is well incorporated. Season with salt and pepper. I usually add 1/2 – 1 cup of water to the mixture…this keeps the Picadillo moist and keeps it from having that dried out look. The longer this simmers, the better it tastes. I don’t know why, but this dish is even better leftover for the next day.
4. Before I complete the dish, I stir in the parsley and sprinkle a little bit on top for garnish.
This particular night, I served the Picadillo with sauteed broccoli. I’ve also served it on top of spinach, kale, and mashed cauliflower (fake mashed potatoes). It’s also delicious served with Spanish rice.