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Traditional nachos have too many carbs to be lung-healthy thanks to the chips in them. However, the Lung Health Institute’s steak nacho skillet recipe can help you get this tasty Mexican treat back in your life. Our recipe uses cauliflower as a chip substitute, so you can have delicious nachos without all the inflammation-causing carbs. You’ll also get an inflammation-fighting boost of protein, fat, vitamins and minerals from this amazingly good dish.

PREP TIME| 20 minutes

SERVINGS| 2

MACROS

Protein: 32 grams

Fat: 44 grams

Carbs: 18 grams

INGREDIENTS

  • 8 oz. beef round tip steak, thinly sliced
  • 1 Tbs. butter
  • 2 Tbs. refined coconut oil, melted*
  • 1 tsp. chili powder
  • 1⁄2 tsp. turmeric
  • 1 lb. cauliflower
  • 1/2 oz. shredded cheddar cheese
  • 1/2 oz. shredded monterey jack cheese
  • Chopped jalapeño, cilantro or green onion to taste (optional)
  • 2 Tbs. sour cream
  • ½ an avocado

COOKING INSTRUCTIONS

  1. Preheat oven to 400°F. Remove the leaves and bottom of stem from cauliflower. Slice
    the cauliflower across the head. It will break up into chip-like shapes.
  2. In the bottom of a large mixing bowl whisk together the coconut oil, chili powder and
    turmeric. Add the cauliflower and gently toss until evenly coated.
  3. Spread the cauliflower out on a baking sheet. Season well with salt and pepper. Roast
    for 20-25 minutes.
  4. While the cauliflower is roasting you can get the rest of the toppings ready. Preheat a
    cast iron skillet on medium-high heat.
  5. Liberally season both sides of your steak with salt and pepper.
  6. Add the butter to the skillet and let it melt.
  7. Once the butter stops foaming, lay the steak down into the pan. Cook without
    disturbing until it begins to cook through.
  8. Flip to cook the other side, then remove from the pan.
  9. Allow it to rest for 5-10 minutes.
  10. Once the cauliflower is done, remove it from the oven and transfer the florets to a cast iron pan.
  11. Slice the steak into fork-sized strips.
  12. Top the cauliflower with the steak.
  13. Top the skillet with both shredded cheeses and the jalapeño slices (optional). Bake for another 5-10 minutes, until the cheese, has melted.
  14. Serve with sour cream, avocado and hot sauce. You can garnish with chopped cilantro, slices of green onion or finely sliced jalapeño if you desire.

Take the next step to find relief. Contact Lung Health Institute today for more information or to schedule a free consultation at 855-882-1292.

*NOTE: Spectrum organic coconut oil is a great option for this recipe.

 

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