Saturday, May 22, 2010

Meat and (this cauliflower is so good you'll forget you're not eating) Potatoes

One thing I love about the diet schmiet! diet (based on Dr. Gundry's Diet Evolution), is that you can totally treat yourself to a satisfying meal with out cheating. My fiance loves beef, so for a treat tonight (it is Saturday afterall), I decided we'd have steak. I prepared this meal with the Top Sirloin Filets, yellow summer squash, zucchini and a 12oz. bag of trimmed cauliflower from Trader Joe's.


(Recipe adapted from the Everyday Italian cook book by Giada De Laurentiis, 2005)
Serves 2 - 3
1 lb. Top Sirloin Filet or other lean cut of beef
1 large, peeled garlic clove, halved
Salt and pepper
1/2 lemon
Extra virgin olive oil

Preheat a gas grill for medium heat. Place steak on a plate. Rub the steaks with garlic on both sides and sprinkle generously with salt and pepper. Grill steaks until desired doneness - approximately 5 minutes per side for rare or 7 minutes per side for medium. Transfer the steak to a serving platter. Squeeze lemon and drizzle olive oil over steaks. Let sit for 5 minutes before serving.


3 zucchini
3 yellow summer squash
Extra virgin olive oil
Salt & pepper

Wash and dry squash. Trim both ends of squash and slice in half length wise. With cut side up, drizzle squash with extra virgin olive oil, spreading evenly with a cooking brush or the back of a spoon. Sprinkle with salt and pepper. Grill squash, flipping once until each side has nice, dark brown grill marks, approximately 15 minutes.


12 oz. bag chopped cauliflower,
1 Tbsp. cooking liquid
1 Tbsp. unsweetened soy milk
1/2 tsp. kosher salt
1/4 tsp. black pepper

Add cauliflower to a pot of boiling water. Cook for approximately 10 minutes until very soft. Use a slotted spoon to transfer cauliflower to a blender. Add cooking liquid, milk, salt and pepper to blender. Blend ingredients on medium speed or "chop" setting if your blender has one. Blend just until mixed. If needed, add cooking liquid and/or soy milk by teaspoonfuls. The mixture may still have some chunks of cauliflower (I prefer it that way). Be careful not to overblend or the mixture will get gummy. Mix in additional salt and pepper to taste, by hand.


  1. Love all your photos and receipes. Check out Sunset Magazine June issue, salmon and prosciutto kabobs. They were so good and it seems to be a clear Gundry approved recipe.

  2. Oh my gosh! How funny that I just read this and made the kebabs last night! Hilarious!

  3. I'm trying these cauli 'potatoes' tonight!