Cuban Picadillo


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Our chef has come up with this Cuban Picadillo inspired AIP recipe that is out of this world, give it a try! … Picadillo is a favorite dish in Latin countries. It is a comfort food dish that traditionally is made with tomato sauce, peppers, and spices that you cant have on the Autoimmune Protocol. Our chef has once again done an amazing job at recreating the flavors of a popular dish using our No Tomato Marinara Sauce (AIP). Serve it however you like, over Spaghetti Squash, or Zoodles, on top of a baked sweet potato or with Cauliflower Rice (yum!) Our Picadillo goes well with Chef Ann's Cilantro Coconut Cauliflower Rice, check out the recipe in the Test Kitchen.

No tomato marinara*
grass fed beef
organic Japanese sweet potato
green olives
organic balsamic vinegar
extra virgin olive oil
bay leaves
sea salt
*No Tomato Marinara Sauce contains: beets, sweet potatoes, carrots, onions, garlic, balsamic vinegar, lemon juice, basil, oregano, salt
    Must be received and stored frozen until “use-by” date. May be held refrigerated up to 3 days prior to reheating and consumption.

    Thawing and reheating instructions:  Remove container from the freezer and defrost in refrigerator overnight.  Oven: Preheat oven to 350°F. Remove film from the container and cover with foil.  Put the container on cookie sheet and heat for 30-35 minutes until 155°F. Microwave: Pull back film to vent and heat on high for 3-4 minutes until hot all the way through (155°F).

    **Our trays are not toaster oven safe.**