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Cauliflower Fried Rice

3/13/2015

My husband hates cauliflower. He keeps saying it reminds him of an STD lol. I, on the other hand, looooove cauliflower, and since I wanted to incorporate it in our meal plans, I decided to see if my husband would even notice if I used it in a dish. I was courageous and gave it a try. Like his mom always says "We have to be tricky" ;-) I'm a mean old wivey, I know hahaha. But let me tell you, he did NOT know he was eating cauliflower. Neither did my kids, by the way. It tastes very much like rice even though there is not one grain of rice in it. I used carrots and peas. You can easily add whatever you like, e.g. broccoli, corn, chicken, shrimp, water chestnuts, etc.

So here is how you make it:

4 servings (for a main dish) or 6 servings (for a side dish)
(If you are doing 21-Day Fix, you will love this one since you fill a lot of green containers with something that tastes like carbs)

Ingredients:

3 chopped garlic cloves
1/2 cup of chopped onions
2 tsp of extra virgin olive oil
1/2 cup of frozen peas
1/2 cup of thinly sliced carrots
2 scrambled eggs
3 cups of grated cauliflower (you can use a food processor, but I used a cheese grater)
3 tbsp of low-sodium soy sauce

Instructions:

Saute the garlic and onions in the EVOO until the onions are transparent. Then add the frozen peas and the carrot slices. Cook them for about 3-4 min or until the peas are cooked through. Then add the scrambled eggs, the grated cauliflower and the low-sodium soy sauce. Cook everything on medium to high heat for 5-7 min. Done! Super easy, super fast, super healthy, and super yummy!

I served it with Balsamic Pork Tenderloins!

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Avocado Tuna Salad

2/28/2015

2 Comments

I'm usually not a big fan of avocado but this salad is delicious. Both my kids and my husband love it! Tonight, I served it on whole wheat sandwich thins. This is a healthier alternative to the tuna salad made with mayo.

4 servings

Ingredients:

1 small mashed avocado
1/2 cup of plain Greek yogurt
1/2 tsp of garlic powder
1/2 tsp of onion powder
1/4 tsp of black pepper
1/4 tsp of pink Himalayan salt (or to taste)
1/2 red diced onion
1 diced celery stick
1 can of drained tuna (in water, not in oil)

Instructions:

Mix the avocado, yogurt and spices together. Then add the tuna, onion and celery.

2 Comments

Stuffed Peppers

2/24/2015

0 Comments

I'm not a fan of warm bell peppers. But these are super delicious and filling. The bell peppers are still a bit crunchy and the filling is to die for! My husband doesn't like quinoa. He didn't even know that the filling had quinoa in it until I told him after he ate the peppers :-) You can also make this a vegetarian dish by replacing the quinoa or rice with shredded cauliflower. Another option is to add feta cheese to the filling.

4 servings
(If you are doing the 21-Day Fix: 2 green, 1/2 yellow, 1/2 blue, 1 red per pepper)

Ingredients:

4 bell peppers (color of your choice; I like the flavor of the orange ones)
1/2 lbs of 93% lean ground turkey
1 can of tomatoes (I used no salt added diced DelMonte tomatoes)
2-3 garlic cloves, grated
1 green container (about 1 cup) of onions, chopped
2 yellow containers (about 1 cup) of cooked brown rice or quinoa (I used quinoa)
2 blue containers (about 2/3 cup) of shredded cheese (I used 1/3 of a cup mixed cheddar and Parmesan for the filling and 1/3 of a cup mixed cheddar and mozzarella on top)
1 tbsp each ground cumin, paprika, black pepper, garlic powder, onion powder, Mrs Dash salt-less Italian seasoning (I actually used 3/4 of a tbsp and it was still spicy enough)
½ tsp salt (optional; I didn't use any)

Instructions:

Cook rice or quinoa according to package instructions.
In a skillet with a little extra-virgin olive oil, saute onion and garlic until tender. Remove from pan and set aside. In same skillet, brown ground turkey.
Meanwhile, chop the tops off bell peppers. Heat a large pot of water to boiling. Boil peppers for 3 minutes and remove.
Open can of tomatoes and separate the tomatoes from the juice/sauce it is in. Save the juice and spread it in the bottom of a small baking dish.
In a large mixing bowl, combine ground turkey, sauteed onions/garlic, 1 blue container (or 1/3 cup) cheese, 2 yellow containers rice or quinoa, diced tomatoes, and seasoning. Mix well.
Fill each pepper with mixture. Top with remaining cheese.
Bake at 325F for 20-25 minutes or until cheese is bubbly and slightly brown.

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Cauliflower Fried Rice

Ingredients:

Instructions:

Avocado Tuna Salad

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Instructions:

Stuffed Peppers

Ingredients:

Instructions:

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