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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Momma Said Knock You Out… Powerhouse Hot Cocoa

Superfood Hot ChocolateWAIT!! February! Don’t leave me without just getting one post in!!! 🙂

It has been a CRAZY last 45 days! When I’m not whooping it up in the kitchen, reading health articles or my current paperback, practicing yoga, spending time with my hubby and kiddo Chuckie, I’m sometimes running the highways in various states, laying the land for our wine company. Yes, vino.  We’ve been in and out of town, working and growing that part of our focus the last month-ish. It has been our family business for going on 8 ++ years now. Creating brands and selling wine to the “restless wine consumer”. A fun part of our lives, taking us on travels as we build that business, learning about varietals and regions, etc…. Although a super neat business, working with boutique brands, learning about the families that harvest that fruit that ends up in that attractive looking bottle on the local market’s shelf, meeting and connecting with new people, our soul’s are fed in a lot of other ways… Hence the next few paragraph’s subject matter 🙂

So… Once again, this winter season has been bringing a lot of us folks across the U.S.A. some pretty nasty weather! You got the North in minus single and double digits, ice covering things all over the South, and grocery stores out of bread and milk! Stand back, people! Anyone wonder what the next storm is going to be named…? Sheesh. With all that said, it can be many days, holed up in the house, craving something hot, soothing and satisfying to the tummy. I remember adoring my after school snack, around the age of 9, on those cold, Michigan, winter days – a cup of cocoa with just the right amount of marshmallows on top, and graham crackers on the side. TIP: letting those crackers soak for about 10 seconds in that yummy goodness and then taking a bite was like a little bit of heaven. Well, I’ve been playing a bit with different concoctions – totally nothing original or difficult – when it has come to that treat of my past-time hot chocolate. Then, I came across an article/recipe on MindBodyGreen a month or so ago that looked super interesting  – and DELICIOUS. After a few tries, a couple alterations, and different times of the day drinking it, I found a staple in the recipe collection! Can maybe even replace my coffee/tea/even breakfast some days! It not only is soooooo tasty, it gives you a serious, positive boost in your day. Drink it in the morning or have it as an afternoon pick-me-up snack, this Powerhouse Hot Cocoa is to die for! Move over Nestle, Swiss Miss and Carnation… There is a new hot chocolate on the block! This isn’t just your average delightful, creamy, warm, rich, marshmallow-topped, past-time beverage – this is a SUPERFOOD hot chocolate. Packed with several powerful ingredients, this comforting cocoa will satisfy that sweet craving, as well as nourish your body!

~Makes 2 Servings~ 😉 Share the love…

  1. In a saucepan, add the non-dairy milk of your choice, as well as the MCT Oil or Coconut Oil and bring to a simmer where it is slightly bubbly
  2. Add all ingredients with the liquid into a blender (I use a Nutri Bullet) and blend well until frothy
  3. Serve in your favorite mug

PRINT RECIPE: Powerhouse Hot Cocoa

Learn More About the Powerhouse Superfood Ingredient Benefits…

**JUST SAY NO! Learn more about Carrageenan: http://foodbabe.com/2012/05/22/watch-out-for-this-carcinogen-in-your-organic-food/

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Healing Turmeric Spice Latte (Dairy-Free)

Turmeric LatteIt has been a little chilly the last couple of days over here on the East Coast of NC. No, I know it isn’t Polar Vortex cold, but it’s been frosty enough for me! I’ve been craving warm things like creamy soups, spicy teas, hot chocolate, and cozy fleece blankets that were a thoughtful Christmas craft of Mom’s. Although I often Vita-mix up a smoothie when I return from yoga class, for breakfast or lunch, today my body was saying a big NO when I was trying to satisfy my tummy. I was initially wanting my Turmeric Smoothie I love so much, but after realizing the shivery, damp air had made it into my bones, I opted to nibble on some egg avocado salad with a few sprouts and get creative with Turmeric in a way that would allow me to enjoy it warm in a favorite mug at my desk, instead of in a glass tumbler with my mittens on. I’ve read a lot about turmeric teas, golden milk a.k.a. turmeric milk, so I knew I could whip up my desired beverage with this healing spice.

Turmeric is affectionately coined by Ayurveda as “The Golden Goddess” and been used for centuries in the 5,000 year old natural healing system of India. For sooooo long, many different cultures have used this amazing, versatile herb to treat a infinite list of diseases and ailments. The most well-known medicinal action of Turmeric is that it is used as a powerful anti-inflammatory. It also acts as an analgesic, antibacterial, anti-tumor, anti-allergic, anti-oxidant, antiseptic, antispasmodic – a lot of anti’s! Read more about Turmeric and Ayurveda here. Also, another powerful article I have most recently come across talks about why it might be the most important thing in our spice rack: 600 Reasons Turmeric May Be The World’s Most Important Herb

Anyway… I’m sold if you couldn’t tell!  And now on to my little creation – my Healing Turmeric Latte (and of course, Dairy-Free). This is now going to be a staple, especially on these more frigid kind of afternoons. Happy sipping!

~ Makes 2 Servings ~

  • 2 cups of Almond Milk, Coconut Milk, or other non-dairy milk (I use this one)
  • 1 teaspoon of Turmeric (I use this one)
  • ¼ teaspoon of Black Pepper (when you combine black pepper and turmeric, the absorption of turmeric is actually enhanced)
  • 1 inch piece of Ginger, sliced
  • ½ teaspoon of Cinnamon
  • ½ tablespoon of Coconut Oil (I use this one)
  • Raw honey to sweeten (if desired)

*From what I’ve read from several different sources, if you have an intestinal issue where there were to be anything ulcerative, don’t include the black pepper, as it could be problematic. Black pepper sometimes can make small cuts in the bowels of those that have Crohn’s disease.*

Turmeric Latte prepTurmeric Latte prep2

  1. In a saucepan, add all of the ingredients (except the honey) and whisk them together
  2. Heat the mixture over medium heat until it begins to slightly bubble
  3. Reduce heat to low and simmer for around 5 minutes so the flavors mesh together
  4. Strain out the piece of ginger
  5. Add honey to desired sweetness
  6. Blend briefly in a blender, Bullet (Nutri or Magic), so it becomes whipped and slightly frothy
  7. Serve in your favorite mug

PRINT RECIPE: Healing Turmeric Spice Latte

Stay warm! ❤

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