Y’all!! Why have I waited so long to jump on the riced cauliflower train?!
Oh yeah. Because I did it once myself and then drowned my frustrations and scraped knuckles (from the grater thingy) in a bottle of wine after. Seriously. Such a mess and crazy dangerous!
Fast forward a year and I’m stocking up on frozen veggies and see this!! I opened the freezer door, grabbed it, read the ingredients, looked around like I just found the Holy Grail and someone was going to snatch it from me, and hid it in my basket.
This stuff is amazing!!! Ahhhhmazing!!! And I love that my belly doesn’t look 5 months pregnant after eating it, like it does with rice. Delicious + no food baby = awesomeness.
Warm 1 tsp of olive oil in a skillet
Cook chicken breasts for about 8 minutes on each side (or until done) and sprinkle a little sea salt and pepper on each side
Remove chicken from skillet and set aside on a cutting board
Warm 1 tsp of olive oil and 1 tsp of sesame oil in the same skillet
Add the riced cauliflower medley to the skillet and warm through for about 5 minutes
Meanwhile, cube the cooked chicken breasts
Add the cubed chicken breast to the skillet with 1 Tbsp of Bragg’s liquid aminos
Mix well and warm through
This is a great quick supper that can also be saved for lunch.
In this recipe I do have options for both refrigerated pizza crust and tortillas. I prefer whole wheat tortillas, homemade pizza crust or a paleo crust, but you can use whichever you’d like. Just don’t eat it all in one sitting!
Servings: 4 (Save leftovers for lunches)
1 large tomato, seeded and diced
1 c grated mozzarella cheese
½ c fresh basil, chopped
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
2 garlic cloves
Refrigerated pizza dough or whole wheat tortillas
Preheat oven to 400F
Combine tomato, mozzarella, basil, oil, vinegar and garlic in a medium bowl. Let stand for 10 minutes.
Meanwhile, unroll the dough or get out the tortillas. Transfer to a non stick baking sheet and top with tomato mixture.
Bake pizza about 8-10 minutes or until cheese is melted and dough is cooked through.
Top with red pepper (optional) I also like to add red onions, mushrooms and olives to mine. Feel free to add those veggies!
We’re getting in the swing of Little League (see what I did there…swing, baseball…), so nights are even more hectic and rushed than normal. The easier the supper, the better our night! But I don’t want to sacrifice the health of my family for easy.
This easy crockpot chicken is a winner all the way around. My daughter likes what she calls ‘slimy chicken’. I know, sounds so gross! But she likes dark meat and my son and I like white meat. See! Winner all the way around.
1 whole chicken (innards removed, chicken washed and patted dry)
1 yellow onion (sliced)
1 lemon (halved)
2 garlic cloves (peeled and smashed)
7 whole carrots (skinned and chopped into 5 inch sections) Rub Ingredients:
2 tsp salt
2 tsp paprika
1 tsp cayenne
1 tsp garlic powder
1 tsp pepper
Place carrots and half the onions at the bottom of the crockpot.
Combine dry ingredients to create a rub.
After drying chicken, squeeze half a lemon on the chicken and rub the outside of the chicken with the garlic cloves.
Put the garlic and both halves of the lemon inside the chicken.
Add the remaining onions into the chicken as well.
Now take the dry rub and rub it all over the chicken until the rub is gone.
Place the chicken, breast side down, in the crockpot, on top of the carrots and onions.
Cook on low for about 6 hours.
After 6 hours remove the chicken from the crockpot into a oven safe baking dish.
Set your oven to broil and broil the chicken for about 4-5 minutes, or until the skin in browned and crispy.
Remove from the oven and add the remaining ingredients from the crockpot to the baking dish.