Veggie Bomb Cauliflower Fried Rice

cauliflower-fried-riceHello there! Happy Tuesday! Thanksgiving is just 2 days away and my brain has been buzzing on all of the different kinds of things that I can whip up and bring to the holiday gathering. I love this time of year with all of the different festive events, decorations and extra family and friends time.

With these specific times of year making my creative thoughts flow extra strong, I seem to get more interesting with recipes I’ve been making for some time in my queue. A couple weeks ago, I jazzed up my Cauliflower Fried Rice recipe. It’s a great alternative to your typical fried rice dish, with white or brown rice (or another rice of your choice). It allows the dish to be lower in carbohydrates, fits into a Paleo regimen if that’s your gig, your grain-free, or you just don’t like rice 😀 LOL!

Like I said, I’ve been making this recipe for a long time now, and it is on the recipe circuit everywhere with fellow health, wellness, clean-eating foodie bloggers, however the other night I amped up the recipe, and created it into a veggie bombastic cauli rice, and I HAD to share (although not really Thanksgiving-y 😀 ). This can be a a side dish or a main dish. You can also make it NON-vegetarian and NON-vegan, if you like, by adding a protein of your choice, ideally the protein being already cooked, however. Check it out!

Ingredients:

  • ½ large head of Cauliflower – made into a rice consistency in a food processor
    • From the above process, it should make about 2 cups Cauliflower “Rice”
  • 1 tablespoon Coconut Oil
  • ½ cup Carrots, chopped
  • ½ Yellow Onion, chopped
  • 2 tablespoons Green Onion, chopped
  • 6 White Mushrooms, sliced
  • ½ cup Green Beans, snipped into smaller pieces (string, fresh)
  • ½ cup Broccoli, snipped into small florets
  • 1 Garlic Clove, minced
  • 1 whole Egg
  • Tamari (gluten-free), to taste OR Coconut Aminos
  • Sea Salt, to taste
  • Black Pepper, to taste

NOTE: To create cauliflower “rice” – take head of cauliflower, chop roughly into florets, place in food processor and pulse until it takes on a rice consistency:

cauliflower-fried

Directions:

  1. In a large skillet, sauté the garlic and onion in coconut oil, over medium heat
  2. Add in the carrots and a tiny splash of water to prevent sticking, and cook for 3 minutes
  3. Add the mushrooms, green beans and broccoli, and cook for another 2 minutes
  4. Add the green onion and egg, which will start to cook quickly
  5. Add in the cauliflower rice, along with a splash of tamari or coconut aminos, salt and pepper
  6. Stir to combine and heat through, about 3-5 minutes
  7. Adjust the seasonings to taste, then serve

**Putting a TWIST on the DISH:

Print Recipe: veggie-bomb-cauliflower-fried-rice

 

Enjoy!

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Summer Soul Chopped Salad

Summer Soul Chopped Salad - finalYes! I’m still alive 🙂 !  It has been a very busy, yet productive 3 months. I’ve let my posting go to the wayside a bit, which I am not very proud of, however I’m back in the swing of things with a ton of yummy things to share for everyone’s bellies these coming months. I have been inspired in a number of different ways over the last little while, that has gotten a lot of my creative juices flowing… and simply kept my soul fed and geared up to pass on to those that are interested.

My husband and I love soup and salad. We eat a lot of that combo during our week – simple and detoxifying, letting our bodies rest from possible indulgences from traveling, social activities, or just plain wanting to cheat a bit :-). We tend to practice the 80/20 rule – 20% of the time we have some fun and experience not-so-“healthy” cuisine, and then 80% of the time we have our nose to the grindstone, whipping up fun, healthy creative meals.   Our soups can be hearty or light, depending on our appetite or season. Our salads are full of our favorite goodies like sprouts, mushrooms, seeds, avocados, etc.

This past week I was having a conversation with a neighbor about a Greek chopped salad she was making for a Memorial Day weekend dinner feast. It sounded lovely. I love chopped salads, although I never really see much on menus, nor have I ever made one myself. Funny enough, I read an article the same day about a Southwestern flare chopped salad that sounded divine, although I would have to eliminate the corn that was in it (I don’t care for it, and neither does my Blood Type or digestive system 😦 ) .  Anywho, needless to say, my creative juices started moving around up there and I decided that I was going to invent my own chopped salad recipe with some scrumptious and healthy ingredients. It turned out wonderful. I’m craving it now… I think there are leftovers 🙂 !  It is hearty as well, and made a great main dish, instead of just a side or dish to pass, although it will work quite nicely as one, with summer BBQ’s and other gatherings these coming months. There are a lot of health benefits in several ingredients (all of them actually – bonus!)  Chop away!

Ingredients:

  •  Large head of Romaine Lettuce
  • 15 oz. can Cannellini Beans, rinsed and
    drained
  • 1 large Yellow Bell Pepper
  • 1 ½ cup Grape Tomatoes
  • 1 cup cut Fresh Green Beans – ends snipped and
    cut into 1 inch pieces
  • 1 to 1 ½ cup Cucumber
  • 6 Green Onions

Dressing:

  • ½ cup fresh Dill, chopped OR 2 heaping tbsp of dried Dill
  • 1 large ripe Avocado
  • ½ fresh Lemon Juice, more to taste
  • 1 large Garlic Clove
  • ¼ to ½ cup Olive Oil (eyeball it)
  • a small SPLASH of Apple Cider Vinegar
  • ¼ tsp. Sea Salt
  • ¼ tsp. Black Pepper

** adjust any of these ingredients to taste

Directions:

Make the dressing: puree all ingredients in a food processor until smooth. Taste and adjust seasonings if necessary. Finely chop romaine, bell pepper, tomatoes, green beans, cucumber and green onions. Place all salad ingredients in a large bowl.

Summer Soul Chopped Salad - collage

Recommendation: **If serving individual salads, take around 2 cups of chopped salad mixture and place into a small mixing bowl and then add 2-3 tablespoons of the dressing – mix well (give or take the amount to taste) stir to combine and serve on individual plates. **If serving as one big, chopped salad (say at a get together) combine the chopped salad mixture and dressing into a serving bowl, then serve as desired/needed. TIP: Keeping the chopped salad mixture and dressing mixture separate is key if it is just an intimate dinner for two, so storing the extra salad in fridge overnight can stay fresh, so it doesn’t get soggy if combined. Making fresh dressing for a second day of salad delight is advised. You may have leftover dressing, but it is delicious with other things, i.e. as a dip with crackers, breads or veggies.

ONCE SERVED, SALT AND PEPPER TO TASTE.

PRINT RECIPE: Summer Soul Chopped Salad

As I said above, this salad has a lot of goodness for bodies in it…

Green Beans – high in folic acid and calcium… http://www.globalhealingcenter.com/natural-health/folic-acid-foods/    http://www.globalhealingcenter.com/natural-health/foods-high-in-calcium/

White Beans – high in calcium… http://www.globalhealingcenter.com/natural-health/foods-high-in-calcium/

Avocado – a SUPERFOOD – high in calcium… http://www.globalhealingcenter.com/natural-health/folic-acid-foods/

Tomatoes and Peppers – high in vitamin C… http://www.globalhealingcenter.com/natural-health/foods-high-in-vitamin-c/

Go ahead, try it out – It will become a staple!

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Rockin’ Gluten-Free Stuffin’

Gluten Free Stuffing_2So, the holidays are in full swing. Lots of parties being hosted, corks being popped, tinsel being hung, smooches under the mistletoe being had, and all that festive jazz that we look forward to this time of year. And we can’t forget the most delicious, yet most dreaded part of the season… EATING. All of those scrumptious appetizers, decadent cakes, pies and candy treats, and get-together dinners full of anything and everything = heaven AND hell (as it applies to a large percentage of people’s New Year’s resolutions and shedding the added poundage, am I right?)  Anyways… I look forward to this time of year because of the extraordinary, enjoyable noshing we get to do, along with spending quality time with families and special friends. I get excited to participate in the “dish-to-pass” shin-digs and all that is involved at creating a recipe to share with everyone. Whether it be inventing something or tweaking an already established recipe – making it my own in some way is the most fun part for me! A lot of the time that I do “make it my own”, is the time when I transform a recipe to be more healthful or allergen-free (if possible), when it comes to the things that my personal diet needs to obey or those in my sphere of influence would benefit from (and of course others that find them helpful whatever their health goals may be), while still enjoying yummy goodness 😉  One of my FAVORITE things about the Thanksgiving day menu is stuffing. This item most often makes it in to the Christmas holiday season as well. Back in the day, it used to be straight up Stove Top Stuffing. Then, it elevated to homemade, family heirloom-type stuffing dishes. Well, nowadays, I have an opinion on ingredients that are in the average stuffing recipe, mostly having to do with the grains that wreak havoc on our bodies that have a sensitivity to them, i.e. wheat, gluten, etc.  I learned several years ago I’m not supposed to have wheat, therefore I try to oblige by the recommendation of my naturopath and avoid this controversial ingredient. From the research that I’ve done, the wheat grain of today is not that of our ancestors and does things to our digestive systems that can be extremely harmful to our overall health. So, this Thanksgiving I attempted to make a gluten-free stuffing and it shocked the heck out of me! I was blown away how much it tasted like the good ol’ Stove Top and Grandma’s family recipe I’d grown to love, pre-wheat/gluten-free days. There are are some stuffing recipes that have been created that are gluten-free, but definitely don’t resemble the ones we are so fond of during the holidays. This recipe is a definite exception to those, and a home run. Using all organic, clean ingredients is preferred, if at all possible.

  • 1 pound (loaf) of Gluten-Free Bread (I prefer Sami’s Bakery Millet Sourdough Bread)
  • 3 tablespoons of Olive Oil
  • 2 Onions, diced
  • 3 stalks of Celery, diced
  • 1 teaspoon of chopped fresh Sage (you can use 2 teaspoons of Sage powder, if need be)
  • 1 teaspoon of dried Thyme Leaves
  • ¾ teaspoon of Sea Salt
  • Ground Black Pepper to taste
  • 2 cups Vegetable Broth (gluten free)
  • 2 organic, free range Eggs

Gluten Free Stuffing_1

 

  1. Preheat oven to 325 degrees F. Grease a 3-quart baking dish with some olive oil.
  2. Cut bread into cubes about 3/4-inch square and spread onto a baking sheet.
  3. Bake the bread cubes in the preheated oven until crisp, 12 to 17 minutes.
  4. Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes. Stir sage, thyme, salt, and black pepper into the vegetables. Mix toasted bread crumbs, chicken broth, and eggs into vegetables.
  5. Spoon dressing into the prepared baking dish and cover dish.
  6. Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.

PRINT RECIPE: Rockin’ Gluten Free Stuffing

**Sami’s Bakery http://samisbakery.com/samis-bakery/

Sami’s Bakery is a family-owned bakery in Tampa, FL and have been in business since 1978. They make fabulous handmade breads, delicious desserts and other baked goods. You can order online through their website, however a lot of natural food stores throughout the country have their products on the shelf. I have been using their “gluten-free” breads and other products for a few years now. Some of their breads or snacks, although aren’t made with any wheat or gluten containing ingredients, may not say “gluten-free” simply because the facility where that particular product was prepared may have had other items prepared there that contained wheat, etc. therefore they can’t put that on the packaging. So, use caution if you are highly sensitive to wheat, gluten, or have celiac severely, to be safe.

Happy Holidays!

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Garlic Cauliflower Mashed “No-tatoes”

mashed cauliflower potI was shocked when I tried this recipe… SHOCKED! I love mashed potatoes. Always a past-time at Grandma’s Sunday dinner (alongside her fried chicken, of course), present at every holiday get-together, the epitome of comfort food. It is hard not to love them. Well, I had a head of cauliflower one evening, had heard of this concept, and decided to play. A GREAT alternative to mashed potatoes for ANY occasion. And the two biggest holidays are just around the corner… Crazy, I know, but maybe this is a must try for those family shindigs!  I’m addicted to these and I’m O.K. with that! Because my hubby was in for some comfort food this particular evening, we paired it with some “fried chicken”, HOWEVER, this chicken was battered with an EGG WASH and some ALMOND FLOUR – totally gluten-free, grain-free. Just lightly fried up in some olive oil at a moderate heat, and it made a nice fried-like coating, perfect complement to the mashed “no-tatoes” 🙂

  • 1 head Cauliflower, cut into florets
  • 5 large cloves of Garlic (using pre-peeled garlic makes this easiest)
  • To taste – Salt
  • 2 tablespoons of Grass-Fed Butter (preferably organic)
  • To taste – Black Pepper

Let’s get mashin’….

Fill up a large stock pot with a couple inches of water and set on stove on high, using a steamer insert in the pot, and cover with a lid. While you wait for the water to start boiling, cut up the florets and stems of the large head of cauliflower. Then, slice up the cloves of garlic. It’s easiest to use already peeled garlic that you can grab at most markets, but you can peel your own if you’d rather. Once the water is boiling, throw into the pot the stems, half of florets, and garlic. Salt everything liberally. At this point, put in the rest of the cauliflower, season with a bit more salt, replace the lid, and steam everything until it is soft, approximately 10 minutes. Test with fork to make sure the veggies are tender and don’t need to steam longer. Once the florets are done, put everything into a colander and let it drain. Once done draining, place everything into a food processor and add some black pepper and the butter. Process everything until smooth. Taste test for seasoning adequacy. Serve right away, place on a very low heat in a crock pot/warmer OR low heat on stove, to keep warm for ongoing enjoyment (at if at a gathering, etc.)

PRINT RECIPE: Garlic Cauliflower Mashed No-tatoes

fried chicken 2fried chicken and cauliflower mash

 

 

 

 

 

Enjoy! ❤

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