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    hCG Phase 3 Lunch Recipe: Spanish Cauli Rice and Steak - Week 1 P3tolife | 347 cal | 30g protein | 18g fat | 15g net carbs

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    "WOW! they really are amazing, I enjoy cooking and opted to do the full regular menu."

    Hi Rayzel!

    First, love the program! especially the recipes!

    General feedback on the recipes… WOW! they really are amazing, I enjoy cooking and opted to do the full regular menu. I have 2 children (16 & 13) and a vegan husband. depending on the recipe I add one or 2 servings more - for example the Rosemary butternut squash everyone ate and the proteins varied per person, Spanish Cauli Rice I double, subbed in veggie broth and that was my husband’s dinner, my 16 year loves the pad thai without the pork and wants it in her lunch everyday, my husband made a second (vegan friendly) batch of the deconstructed egg rolls now too! I have found it easy to sub out seafood for myself (I had emailed you about that) too! Bravo on the recipes!

    Thank you for what you have contributed (and expanded) to the HCG community! I have been a follower/admirer for several years. I love this approach, and find it much different than my previous approaches to P3 - I hope this will mark my membership in the P3 to life tribe!


    Spanish Cauli Rice and Steak

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    Meal Plan Category: Week 1
    Course: Beef
    Recipe: Main Meals
    Servings: 2 servings
    Calorie: 347kcal
    Net Carb: 15g


    For Steak:

    • 8 oz flat iron or skirt steaks, fat trimmed
    • 1 tsp dried oregano
    • 1 tsp ancho chili powder sub chili powder
    • ½ tsp sea salt

    For Tomatoes:

    • 2 cup cherry tomatoes
    • 1 tsp ghee
    • ½ tsp sea salt
    • ¼ tsp black pepper

    For Rice:

    • 2 cup cauliflower rice
    • ¼ cup green peas
    • ¼ cup white onion minced
    • ½ cup chicken broth
    • 3 tbsp tomato sauce no sugar added
    • 1 tbsp lime juice
    • ½ tsp garlic minced
    • ½ tsp ground turmeric
    • ½ tsp paprika
    • ½ tsp sea salt
    • 2 tsp ghee


    • PREHEAT oven to 400° F. Line a baking sheet with parchment paper. ROASTED TOMATOES: In a mixing bowl, combine ingredients for roasted tomatoes. Stir to coat. Pour onto baking sheet and roast 30-40 minutes.
    • CAULIFLOWER RICE: add 2 tsp of olive oil over medium/low heat in a large pan. Add onions and garlic, sauté until they begin to soften, about 5 minutes. Add chicken broth, tomato sauce, turmeric and paprika. Stir to combine. Stir in peas and cauliflower. Season with salt and stir in lime juice. Cook 5 minutes.
    • STEAK: rub chili powder, oregano, sea salt and pepper on broth sides of steak. Heat a medium pan over medium/high heat and spray with cooking spray. Once pan is very hot, place steak on and cook 3-5 minutes, turn steak over and cook an additional 3-5 minutes. Allow steak to rest 5 minutes.
    • SLICE steak and serve over cauliflower rice topped with roasted tomatoes.


    Yields: 2 servings


    Calories: 347kcal | Carbohydrates: 20g | Protein: 30g | Fat: 18g | Fiber: 5g | Net Carbs: 15g