Tag Archives: healthy recipes

Low-Carb Cauli Fried “Rice”



It’s of course that time of year, where we are all struggling to keep from breaking those new years resolutions,  hoping to lose a few more lbs and shred that winter weight.  I am a firm believer in watching carbs, primarily I say carbs and refer to wheat and grains.  Over the course of the last couple of years, I have slowly merged to a gluten free lifestyle and have eliminated pasta, bread and a lot of grains from my routine.  To be honest, I don’t miss it (that much).  Let’s be really honest, there are those days no substitutions will suffice for good ole’ southern biscuits and gravy BUT, I try live by the motto progress not perfection. #afreshhotmess

 There are so many options available now and fairly easy substitutions.  Take my fried cauli rice recipe for instance,  I have a nine year old and she can’t tell the difference between cauli-rice or white rice in this dish.  It is flavorful, full of veggies and Asian flavors and is delicious!

Not only does replacing white rice (a nutrient-poor refined grain) with cauliflower drastically cut the amount of simple carbs you would be taking in, it adds tons of beneficial nutrients as well. Cauliflower is chock-full of fiber (about 3 grams per cup), which aids with digestion, helps fill you up and keep your belly full longer, and could help lower your cholesterol. Looking to boost your immunity? A one-cup serving of cauliflower provides  nearly 77% of your day’s recommended vitamin C intake. It is also a good source of B vitamins and vitamin K.

A 1-cup serving of cooked cauliflower rice contains a mere 29 calories (23 calories per every 100 grams) and 7.5 grams of carbs. If you compare that to an equal-sized portion of white rice, you will discover that 1 cup of cooked white rice contains 242 calories and (130 calories per every 100 grams) and 53 grams of carbs. That is a huge difference!

Enjoy my delicious recipe for Fried Cauli “Rice” and Share your dishes with me on instagram at @afreshhotmess! Cheers!


Cauliflower FriedRice
Serves: 4
  • 1 medium head cauliflower (6 to 7 cups florets) or 1 bag of riced cauliflower
  • 2 carrots
  • 2 stalks of celery
  • 2 medium garlic cloves
  • 1 nob ginger (1 tablespoon minced)
  • 2 green onions
  • 2 tablespoons coconut oil
  • 3 eggs
  • 2 cups frozen shelled edamame or frozen peas
  • ½ teaspoon kosher salt
  • 2 tablespoons Worcestershire’s sauce (soy free) or coconut aminos
  • 1 bunch of cilantro chopped
  • 2 tbsp sesame oil
  • 1 lime juiced or rice vinegar
  • 1-2 tablespoon fish sauce
  • ¼ cup cashews, for garnish (optional)
  1.  If you can not find the already riced cauliflower in the bag. Chop the cauliflower into large florets. Place half of the florets into the bowl of a food processor and pulse until fully chopped and the cauliflower resembles grains of rice. Remove the “rice” to a bowl and process the remainder of the cauliflower.
  2. Peel carrots, then chop them into small cubes. Thinly slice the celery stalks. Peel and mince 2 cloves garlic. Peel 1 nob ginger, then mince enough for 1 tablespoon. Thinly slice 2 green onions.
  3. Melt 1 tablespoon coconut oil in a large frying pan, then add eggs and scramble them, breaking them into small pieces. Remove the eggs from the pan and set aside.
  4. Heat 1 tablespoon coconut oil; add garlic and ginger and saute, stirring, for 30 seconds. Add veggies and saute for 2 minutes. Add cauliflower rice and 2 cups shelled edamame (or peas) and cook, stirring, for 5 minutes. Season with ½ teaspoon kosher salt.
  5. Add 2 tablespoons sesame oil, lime juice, Worcestershire sauce, and fish sauce along with the cooked egg and stir until fully combined.  Remove from heat and stir in the green onions and cilantro. Serve topped with cashews.

Chef Notes:  We like things a bit spicy in our house, so I like to top with a little Sriracha drizzle over the top of my bowl.  Also for a complete dinner you can top with grilled shrimp, seared chicken thighs, mix in ground beef, and so on and so forth.


Eat it up!


Boot Camp & Broccoli “Cheese” Dairy-Free Soup

My last post was all about guilty indulgences(#cinnamonandhoneycremebrulee) and boy did I ever satisfy my sweet tooth last week! (Halloween candy hangover) I knew if I didn’t get it out of my system, I would have little success with the boot camp I started today. (yes, I started yet another boot camp & fingers crossed I will see it through to the end) Stay tuned for my random rants throughout the next six weeks as I continue to post and blog about my fitness and nutrition journey as I follow the guidance of fitness trainer/mogul and digital marketing consultant @AmandaTress with her #FASTerwaytoFatLoss program.   I have had several friends complete this program and their results were amazing!  I mean these women (unlike myself) have had a serious and consistent workout regimen in place and have lost inches and toned up by working out less!  This program is proving what I have always believed to be true.  Weight loss and body composition is  80% nutrition and 20% fitness.  What you put in your body affects everything else from your overall health to how well you fit in “dem” jeans, no matter how hard you workout.

Day one of boot camp (can you see how happy I am?)


I focused on low net carbs.  (Total Daily Carbs – Fiber = net carbs).

Another key factor in this boot camp is known as intermittent fasting.  Not a full day fast by any means (no chance in hell I’m doing that)  but planning your meals and food intake during a 6-8 hour window (i.e. Noon-7pm).  I am pretty familiar with this concept because I have also been following the ketogenic diet prior to this program and just finished Quick and Easy Ketogenic Cooking by Maria Emmerich where she also highlights the fasting periods to greater weight loss.  The idea is since you have low glycogen stores, your body will use ketones and body fat for energy instead of glycogen. Combine this with a cardio workout in the morning and your sure to be burning those fat stores! (let’s hope it hits my thigh fat stores first!)

So today, I fasted until 12:30 and then had to come up with a low carb solution to satisfy my hunger and quickly!  I am not only trying to run a business, answer phones and emails, cater to customers that pop into the shop; I am now trying to log all my food and exercise intake into my fitness pal app, monitor my macros for the day, and cook for other people while refraining from snacking.  (WTF was I thinking?)   So I made a quick and easy Broccoli Cheese or rather “Nooch” soup. Most of you are thinking, what the heck is Nooch…but if you are “in the know” or have some vegan friends you may have heard this term used before for nutritional yeast.  Now before you skip on to the next recipe you MUST trust me when I say this stuff is amazing (coming from a cheese lover) and it tastes just like cheese!

This soup is super easy to make, takes less than 15 minutes, only has six ingredients, and is damn good too!  Enjoy!


Creamy Broccoli “Cheese/Nooch” Soup 

  • 2 Broccoli Crowns -cut into small florets
  • 1 onion -small diced
  • 5 garlic cloves -minced
  • 1 can of coconut milk or coconut cream
  • 24 oz of beef bone broth (or organic beef broth)
  • 1/2 cup nutritional yeast (I prefer Braggs brand)

In a medium stock pot heat 2 Tablespoons of coconut oil or olive oil on a high heat.  Add the onions and saute for two-three minutes. Add in the garlic and continue to stir until fragrant. Add in the broccoli and saute for another three-five minute on medium to high heat.  Add the broth and turn heat to medium and continue to cook for another five minutes. In a separate bowl whisk the coconut cream and nutritional yeast together and season with salt and pepper.  Pour in the “Cheese” or “Nooch” mixture and stir until thoroughly combined.  Taste and adjust with salt and pepper to taste.  This soup can be served chunky with bits of broccoli or pureed by using an immersion blender to blend the soup to a creamy smooth consistency.






Snow Day Proper…

When you go from this… IMG_0678

to this…IMG_0709


in less than 24 hours you have either prepared with the proper provisions (say that five times fast)  for the snowpocalypse of 2016 or you’re wishing you had.

Life is such a beautiful hot mess!  My entryway looks like it’s been attacked by an army of tiny wood elves with their snow laden boots and my heart is just full.   With neighbors and friends and children enjoying life together I can’t help but stop and thank God for a time such as this.   The time to check out from the world and enjoy peace within the comforts  of home with people you love.   Unfortunately, this is all too rare and a complete eye-opener when snowmageddon stops time and you realize life is so refreshing.

IMG_0710 (2)


So what’s on the menu?  Start with an assortment of cheeses, followed with a bowl of chili, a warm fire, and a glass of bourbon.

Chili is the best go-to dish because it’s so flexible.  You can go traditional, exotic, red or white, meatless, beanless, the options are endless.  Often times you have most of the ingredients to make a proper chili sitting right there in your pantry.   This version combines crushed or whole tomatoes with beef broth, grass fed ground beef, black beans and white kidney beans combined with the heat from roasted hatch chilis, lime, and fire roasted peppers. Oh, and did I mention I added bloody mary mix? (Genious right?)

One pot cooking gives you freedom in the kitchen where you aren’t a slave to the stove but the longer it simmers the more the flavors are allowed to marry together.   This batch is keeping me warm and cozy and the view from inside ain’t ( yes I know this isn’t a word but it slips) that bad either.


Bloody Mary Hatch Chili

  • 1 large onion diced (white, red, or Spanish)
  • 2 celery stalks diced
  • 2 carrots diced
  • 3 garlic cloves minced
  • 2 Red bell peppers diced
  • 2 TBSP coconut oil
  • 1 lime
  • 2 lbs  ground beef (100% grass fed preferred)
  • 1 16 oz can of white kidney beans
  • 1 16 oz can of black beans
  • 1 cup beef or chicken broth
  • 1 32 oz can of crushed tomatoes
  • 1 jar of roasted hatch chili salsa
  • 1 TBSP chili powder
  • Salt & Pepper
  • 2 bay leaves
  • 1 TBSP Tomato Paste
  • 1 tsp chipotle powder
  • 1 tsp cayenne pepper
  • 2 tsp smoked paprika
  • 1-2 cups bloody mary mix
  • 1/2 bunch of cilantro

In an 8 quart stock pot or dutch oven heat 2 TBSP of coconut water on a medium to high heat.  Add mirepoix of onions, carrots, and celery and saute for 3-4 minutes.  Add bell peppers and garlic and saute for another 3 minutes.  Remove sauteed vegetables and set aside and return the pot to the high heat.  Add the ground beef and sear for roughly 10 minutes on medium high heat.  Once the beef is cooked you can add the sauteed vegetables (please note,  if you are not using a grass fed beef product you may need to strain the ground beef from fat before you add the vegetables back in #yougetwhatyoupayfor)

Add in the white kidney beans, black beans, crushed tomatoes, beef broth, hatch chili salsa, and tomato paste.  Toss in the bay leaves, spices, bloody mary mix, and season with a generous portion of salt and pepper. Let simmer to perfection for another 35 minutes -2 hours while you enjoy the hot mess that is life.






Once you are ready to enjoy.  Take time for the garnish with cilantro, fresh lime, shredded cheese, and trader joes green dragon hot sauce.  (if you haven’t tried it you need to)

Sit back and savour the view.

IMG_0707 (2)

%d bloggers like this: