Cauliflower ‘Fried Rice’

Cauliflower ‘Fried Rice’

This experiment began when my daughter’s school called to say she was running a low grade temperature and needed to come back home. My husband was nice enough to take off work, so I could get loose ends at my job tied up. (The school nurse told us she would have to be out of school the next day. Kids have to be fever free for 24 hours to return)

Our daughter slept and barely moved for a day. Knowing I would have the next day with her, and how tired she was the day before, I thought of it as an opportunity to make a new recipe or two. I didn’t prepare for her to be fever free by 9am and a ball full of energy! I’m so glad she has recovered, but man did she have some energy stored!

I work full time, as does my husband, so most meals are prepared in 20-30 minutes. This took a little longer simply because we lack the tools to make it a speedy process. We have a small (very awesome) food processor and a single serve (not so awesome) blender. All in all this took about 45 minutes, but ‘ricing’ the cauliflower took the longest.

I promise, if a recipe is a dud it will not be on this blog. These are tried and true, which is also why there are gaps sometimes.

This shockingly tastes like fried rice. And re-heats amazingly well. Sometimes the clouds part and something truly awesome like cauliflower fried rice is born.

Ingredients:phonto (1)
1 head of cauliflower
1 bag of frozen veggies (We used peas and carrots. You can use any vegetables. Mushrooms, bell peppers, cabbage, etc)
2 cloves of garlic, diced
1 onion, diced
2 eggs
4 Tbsp Bragg’s liquid aminos (found by the vinegars)
1 Tbsp extra virgin olive oil
1 tsp coconut oil
½ tsp sea salt
½ tsp pepper

-Note- 2 chicken breasts were prepared before this. Sautéed in extra virgin olive oil with sea salt and pepper. I diced the cooked chicken breasts into cubes and tossed with 2 Tbsp. liquid aminos.
Wash the cauliflower well and the break it into small sections
Place small sections in your food processor or blender and pulse until all sections are ‘rice.
Add the extra virgin olive oil and warm the skillet over medium heat
Add the onion and garlic and sauté
Next add the cauliflower, veggies and liquid aminos
Cook until the cauliflower is soft and the veggies are warmed through (about 7 minutes)
While this is happening, warm another skillet with 1 tsp coconut oil
Crack 2 eggs and scramble
Add the scrambled eggs to the cauliflower mixture and mix well
Remove from heat and add in the chicken or keep it separate
(I keep mine separate so I can measure my red container for the Fix)

Feeds 2 hungry adults with leftovers



Balsamic Honey Chicken Tenders

It took me a long time to like balsamic vinegar.  I think it was the name that threw me off.  I remember, when I was little, I poured a glass of what I thought was white grape juice.  Little did I know my Mom had made a white grape juice, vinegar concoction.  I have no idea why.  It tasted awful and the thought that someone would purposefully do this blew my mind.

Needless to say I spit it out and then asked my Mom what the heck was going on.  I remember her saying something like ‘it was supposed to eat fat’ or something to that extent.  It probably would have eaten my entire body from the inside out had I consumed the entire glass, so I’m pretty sure it would eat a small amount of fat.

I have vinegar issues now.

But I have grown up.  I have drunk white grape juice (without vinegar) and I now love balsamic vinegar.    I also brush my own teeth and wash my own clothes.  Growing up is filled with all kinds of awesomeness.

With that said, you still need to be cautious when it comes to balsamic vinegar.  Case in point, do not inhale what you imagine to be very flavorful aromas while it is boiling.  It will literally take your breath away.  I’m not kidding.  My brain lost about 10 seconds of function because I breathed balsamic vinegar fumes while cooking.  You can certainly give it a go, just be prepared to be without oxygen for a few seconds.  Your call.

Ingredients:Balsamic Honey Chicken Tenders
2 chicken breasts
¼ c balsamic vinegar
1 clove of garlic, diced
3 Tbsp. of honey
2 Tbsp. balsamic vinegar (keep this separate)
2 Tbsp. extra virgin olive oil, divided
1 Tbsp. butter
Salt & pepper to taste

Slice the chicken breasts into 5-6 strips each
Place the sliced chicken breast into a Ziploc bag.  Add ¼ cup of balsamic vinegar, the diced garlic, 1 Tbsp. extra virgin olive oil, salt and pepper.  Mix the ingredients in the bag and let marinade for at least 30 minutes.
I like to leave mine on the counter, so the meat comes to room temperature.  You can certainly place it in the fridge as well.  If setting the meat out for more than 30 minutes, it should be placed in the fridge.
When you’re ready to cook, heat the remaining tablespoon of extra virgin olive oil in a skillet over medium heat.
Cook the strips for about 3-4 minutes on each side, browning the chicken on each side.
Remove the chicken and turn down the heat to medium-low.
Add the butter and 2 tablespoons of balsamic vinegar.  Use a spoon to scrape all the goodness from the bottom of the skillet.  (This begins the no breathing over the skillet section)
Then add the honey and increase the heat a bit and allow the sauce to thicken.
Once the sauce has thickened, add the chicken back into the skillet.
Toss the chicken in the sauce and serve.

Feeds 2 semi-hungry adults and 2 diggies.


Paleo Thai Chicken Stuffed Sweet Taters

There is amazing yumminess going on in these sweet potatoes.

This is a ‘stick to your ribs’ kind of meal and usually provides us with leftovers, which I quickly mash together and hide in the fridge so the hubs doesn’t eat it.  I really am a good sharer, but I think the mashed, let it sit a day, concoction might edge out the fresh out of the oven concoction.

Paleo Thai Chicken Stuffed Sweet Tatersthai sweet potato

2 sweet potatoes
2 small cooked chicken chicken breasts, diced
1 garlic clove, diced
1/2 c coconut milk, full fat
1/4 c smooth almond butter
1 Tbsp soy sauce or aminos
1 tsp sesame oil
1 tsp extra virgin olive oil
1 tsp honey
1 tsp red pepper flakes
1/4 tsp garlic poweder
salt and pepper to taste
Cilantro (optional)

Poke a few holes in the sweet potatoes, wrap in foil, and bake 400 until the sweet potatoes are done (about an hour)
Add the coconut milk, garlic, honey, almond butter, soy sauce, red pepper flakes and sesame oil to a food processor or blender and blend until smooth.
Add a teaspoon of extra virgin olive oil to a skillet and warm on medium  heat.
Add the cooked, diced chicken breasts to the skillet, as well as the garlic powder and a pinch of sea salt and ground pepper.  Warm through.
Add the sauce from the blender to the skillet and mix well with the chicken.
Remove from  heat and stuff the mixture into the sweet potatoes.
Top with cilantro if desired.  (The hubs desires this)

Serves 2 with leftovers.


12 Pounds in 21 Days

To say my body was ready to lose a few pounds is an understatement.

I remember the day I decided I needed to get my act together.  Ben and I were in New York (he had surprised me for my 30th birthday) and I was shopping.  The world of shopping, well not the world, but Macy’s and below, was at my fingertips and I was uncomfortable in anything I put on.  I had ate through football season, through the holidays and now through my birthday.  Clothes were starting to fit really tight and my energy level was plummeting.

When we arrived back in Texas I knew it was time to get serious.  It just so happened the clouds parted and the sun shined bright on a new program, 21 Day Fix.

I read up on it and decided I could do this.  21 days.  Done.  I ordered it the day it was released and silently knocked it out of the park.

I brought the containers to weddings, to the Stock Yards in Fort Worth and to restaurants.  I carried my 21 Day Fix meal  book with me as if my life depended on it and dutifully marked off each container as I ate my meals throughout the day.  I ate more food while doing the 21 Day Fix than I have in years.  I learned to eat quality foods.  I didn’t count calories. And I dropped 12 pounds.

21 DF After

21 Day Fix Extreme is a different beast.  The nutrition is dialed up.  There are no cheats for 21 days.  This includes wine, chocolate and waffles.  I know.  I gasped and fell out of my chair as well.  But then Autumn herself said ‘Get over it.  It’s 21 days.’  And she’s absolutely right.

If you want to see what you are capable of, commit to 21 Days.  The workouts are intense (there is a modifier, but it is still intense) and the nutrition is a no excuse approach.  You need to be committed.

What’s Included in the New 21 Day Fix Extreme?

  • 7 brand new, intense 30-minute workouts
  • New eating guide
  • 21 Day Countdown to Competition menu plan for MAX results
  • 7 perfectly portioned containers for the NEW workouts
  • Shakeology Shaker Cup
  • Bonus Workout (valued at $19.95 for FREE)


What will I need for the new EXTREME workouts?
Every workout will include weights or resistance tubing. I would suggest 5-15 lbs for the new program.

Who is Autumn Calabrese:
Autumn is a certified and celebrity trainer to people like Rachel Zoe and Brooke Burke. She’s also a well-known fitness competitor who has continually placed in each competition she’s competed in. You may have also seen her on the cover of Oxygen magazine if you’re into heavy lifting and eating clean. She also created the original 21 Day Fix that continually sold out and is now the #1 fitness and nutrition program in the United States. Her unique meal plan that allows you to never count a calorie and no-nonsense workouts are perfect for anyone, and now she’s taking those concepts to the EXTREME for max results. (View the Original 21 Day Fix here)

Autumn’s goal for this EXTREME workout is to target every muscle to give you an awesome total body workout 7 days a week to blast fat and get you to your goals in 3 weeks.


I will start the 21 Day Fix Extreme on February 16th.  I will host an online private Challenge Group for both 21 Day Fix and 21 Day Fix Extreme that will include meal plans, grocery lists and online support and accountability.  I have found that participating in these Challenge Groups yields much better results and a much higher success rate than going at it alone.  You are surrounded by like-minded people with the same goal.  We will not allow you to fail.

Are you ready to go Extreme?  


Spicy Green Beans

I know.  You’re wanting the Thai Sweet Potatoes.  They’re coming.  I promise!
But in the mean time, I introduce to you my absolute favorite green beans.  These are like crack to me.
(**Disclaimer** I have never ‘done’ crack, but these green beans are addictive.  Green beans.  Rebel.  I know.)

I eat these by themselves sometimes for supper and find myself looking at my empty plate wishing I had bought another half pound.  They are my absolute favorite.

Spicy Green BeansSpicy Green Beans
1 lb fresh green beans, ends chopped and beans washed
3 cloves of garlic, diced
1 tsp extra virgin olive oil
1 tsp sea salt
1 tsp ground black pepper
1 Tbsp crushed red pepper (optional)

Preheat oven to 350
Place all the above ingredients on a baking sheet and mix so all the greens beans are coated in yumminess.
Bake for 20-25 minutes, flipping the green beans occasionally.

Feeds 2 adults or 1 hungry Stiner (that’s my street name)