Tag Archives: whole 30 recipe

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!

fried-cauli-rice

Cauliflower FriedRice
Serves: 4
Ingredients
  • 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)
Directions
  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!

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Summer Steamed…

Here’s my truth: sometimes I just overthink dinner, therefore making it stressful, making it a job and taking the joy out of cooking. In reality, dinner doesn’t have to be complicated; it can be as simple as steamed mussels in a gorgeous white wine broth served with a side of crusty bread and a block of cheese.  I have a lot of friends however that are following the whole thirty, paleo, and auto immune protocol and you may not be allowed wine, cheese, and bread.  Here is a quick fix:  substitute white wine vinegar for the white wine in your broth along with some fresh lemon juice.  Instead of bread roast off some cauliflower and tomatoes and toss in with your mussels after you have steamed.  Now tell me that doesn’t sound good…and the best part is it can be ready and served in less than 30 minutes. Plus, it’s cheap! A bag of mussels is usually no more than $3.00-$5.00 a pound. A three-pound bag is more than enough to feed a family of four.
This simple and delicious dish can be served any time of the year but is one of my preferred weeknight dinners on a hot summer night. It’s fresh, full of flavor,  and yes, my nine-year-old daughter enjoys it just as much as I do.
Trust me, this will become a family favorite on many summer nights. I recommend stopping by the market on your way home, picking up a bag of mussels, and voilà, dinner is served in no time, leaving you more time to enjoy with family. Cheers!
Summer Steamed Mussels with White Wine Sauce
Ingredients
3 pounds  mussels
⅓ cup all-purpose flour
2 Tablespoons unsalted butter
2 Tablespoons good olive oil
1 cup chopped shallots (5 to 7 shallots)
1 ½ Tablespoons minced garlic (5 to 6 cloves)
1 ½ cups chopped tomatoes (heirloom, or cherry)
⅓ cup chopped flat-leaf parsley
1 Tablespoon fresh thyme leaves
1 cup good white wine  (For my whole 30 friends sub in  1/2 cup of white wine vinegar and juice from two lemons)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 Tablespoon Hot Sauce or ½ tsp crushed
red pepper flakes
Lemon for garnish

Directions
To clean the mussels, put them in a large bowl with 2 quarts of water and soak for 20 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the “beard” from each with your fingers. (The beard is a fibrous tail that you can pull with a pairing knife off of the mussel). If they are dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren’t tightly shut or are cracked.
Tip: Another way to tell if the mussel is dead is if it is wide open and will not shut when you apply pressure to the shell.
In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, parsley, thyme, wine, salt, and pepper. Add a splash of hot sauce or crushed red pepper flakes (preference Frank’s Red Hot). Bring to a boil.
Add the mussels, stir well, then cover the pot, and cook over medium heat for about 8 minutes, until all the mussels are opened (discard any that do not open.) With the lid on, shake the pot (like if you were popping some Jiffy pop) once or twice while cooking to be sure the mussels don’t burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot with fresh lemon wedges, a side of crusty bread, (i.e. Ciabatta, French Baguette) and a block of cheese.

Summer is quickly coming to a close so get out of the kitchen and spend some QT with those you love most!

 

Cheers!

 

 

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