Grain Free Chicken Stir Fry

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.

Here’s how it went down….

2 chicken breasts
1 package of the yummy goodness of riced cauliflower medley (Found in the frozen section with the veggies)
Olive oil
Sesame oil
Bragg’s liquid aminos
Sea salt
Black pepper

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


Spicy Cauliflower

It’s football season, which means the beer fridge is full and all the food has a little extra kick to it.

Recently I purchased the new 21 Day Fix cookbook, Fixate.  It’s an amazing cookbook built around the program 21 Day Fix.  It includes Paleo, Vegan, Gluten Free and Vegetarian recipes.  As well as cocktails!  The 21 Day Fix is all about creating a healthy lifestyle and we understand splurges are sometimes included with our lifestyle.  We just have to make them as healthy as we can.

I saw this recipe and knew I needed to give it a go.  These Spicy Cauliflower Bites were a big hit all around.

Spicy Cauliflower

1 head of cauliflower (broken or chopped into florets)
1/2 tsp sea salt
1/2 c hot pepper sauce (we use Hooter’s 3 mile.  It’s paleo baby!)
1/3 rice vinegar
2 tsp ground chili powder
1/4 tsp ground smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp honey
2 Tbsp grass-fed butter
1 tsp Worcestershire sauce

Preheat oven to 350.
Place cauliflower on baking sheet and and season with 1/4 tsp sea salt.
Bake for 20 minutes or until tender-crisp.
While cauliflower is baking, combine the hot sauce and rice vinegar.  Whisk until combined.
Add chili powder, paprika, garlic powder, onion powder, honey, Worcestershire sauce, butter and remaining sea salt.  Whisk to blend.
Heat hot sauce mixture over medium heat; stirring frequently for 10 minutes or until thickened.  Set aside.
Remove cauliflower from the over and mix the hot sauce mixture and the cauliflower in a bowl.
Return the cauliflower to the cooking sheet and bake and additional 5 minutes.
Serve hot.

And there ya go!  Spiciness.



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