Eating is the path to better health, even to a better life. What do you see when you think about the life you desire? I tell my clients to dream big. I have overcome major health challenges simply by eating—and I attribute the power on my plate to much of my health and life success I've had. It all starts with that question: "Did I Eat Today?"

Phase 3, Maintenance | Serves 6
Prep time: 30 minutes | Total time: 3 to 6 hours, 10 minutes

Ingredients

1 1/2 pounds flank steak, thinly sliced (1/4-inch thick)
3 tablespoons arrowroot powder
1 tablespoon grapeseed oil, plus more for the cauliflower rice
3 or 4 garlic cloves, minced
2 teaspoons minced, fresh ginger
1/3 cup water
1/3 cup tamari
1/3 cup xylitol
1 to 2 teaspoons red chile paste
2 cups shredded carrots
2 cups red bell pepper strips
3/4 cup plus 1/2 cup sliced scallions (sliced on an angle into 1-inch pieces)
8 cups cauliflower rice
2 tablespoons sesame seeds

Directions

1. In a large bowl or zip-top bag, toss the sliced steak with the arrowroot.
2. In the bottom of a slow cooker, combine the grapeseed oil, garlic, ginger, water, tamari, xylitol, and chile paste. Add the steak carrots, bell peppers, and 3/4 cup of the scallions. Stir to coat everything.
   
   
3. Cover and cook on high for 3 to 4 hours or on low for 6 hours, until the steak is cooked through and tender.
   
   
4. When ready to serve, heat a large skillet over medium-high heat, add a tablespoon or two of oil (or broth) and saute the cauliflower rice for 3 to 4 minutes, until tender.
   
   
5. Serve the beef mixture over the cooked cauliflower rice, sprinkled with the remaining scallions and the sesame seeds.