Chicken Cauliflower Fried Rice

Last night I was craving something healthy (I never thought the day would come in my pregnancy when I would say that!), so I decided to spruce up an old classic. I took my original Cauliflower Fried Rice recipe, added some chicken to it, and tweaked some of the ingredients. Let’s get started!

Ingredients:

  • 1 head cauliflower
  • 3 cloves garlic, chopped
  • 4 green onions, chopped
  • 1/2 large red onion
  • 2 eggs
  • 2 lbs. lean chicken breasts, chopped
  • Extra virgin olive oil
  • 1 tbsp soy sauce (omit for Specific Carbohydrate Diet)
  • 1 tsp Worcestershire sauce (omit for Specific Carbohydrate Diet)
  • Salt, to taste (I like using Himalayan Pink Salt that you can freshly grind yourself; I feel it tastes more mild than other salts)
  • Freshly ground pepper, to taste

Preparation:

For this part, you can refer to my original post, as I pretty much prepared it in the same way, except this time, I sautéed the garlic last. So, after cooking your red onions, add your green onions, then add your garlic. Since garlic burns quickly, I felt it would be best to hold off on cooking it until the end.

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I also sautéed the chicken in a separate pan for about 15 minutes until it turned golden brown. Then, I added the chicken and eggs to the cauliflower fried rice last, after I had added the final two ingredients of soy and Worcestershire sauces.

Here is the finished product!

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The end result was a delicious, satisfying, and completely guiltless meal. The chicken was a nice touch, as the protein helped keep me full longer than usual. And, I have to add that even if you don’t like cauliflower, you will like this dish because once you sauté the cauliflower, there is no real cauliflower taste. The cauliflower  acts as a nice substitution for rice without the calories.

Bon appétit!

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Banana Ice Cream

Have you ever craved ice cream but wanted to spare the calories (and the guilt?) Well, then, I have a treat for you! You can make healthy ice cream (I know, sounds like an oxymoron) with just one simple ingredient: bananas!

All you need are bananas, which you’ve frozen ahead of time. For the picture below, I used two frozen bananas and pulsed them in my food processor until they turned creamy. If your bananas are super frozen, it will take a few minutes until they turn smooth. You’ll just want to keep taking off the lid to your food processor, scraping the sides, and pulsing the bananas until they turn into an ice cream consistency.

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If you want it to have the true ice cream look, you can freeze your ice cream after you food process it; then, after a few hours, scoop it with an ice cream scooper. It will then look like this:

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And, if you want to get really fancy (like I was in the picture above), you can add 1 tablespoon of all-natural, no sugar added peanut butter after pulsing your bananas.

It doesn’t get much tastier and healthier than that!

Enjoy!

Cauliflower Fried Rice

For a while now, I’ve heard about cauliflower fried rice and always wondered how cauliflower could match the consistency of rice itself. It wasn’t until I started the SCD and began experimenting with cauliflower more that I realized, strangely, it can take the place of rice and actually make you feel really full. I saw a handful of recipes for cauliflower fried rice on Pinterest and adapted one of my own. It’s a fairly easy recipe and took me 45 minutes to make, from start to finish.

Ingredients:

  • 1 head cauliflower
  • 3 cloves garlic, chopped
  • 1/2 c. green onions, chopped
  • 1 small white onion, chopped
  • 1 c. broccoli, cut into florets
  • 1/2 tsp coconut oil
  • Extra virgin olive oil
  • 4 eggs
  • 1 tbsp gluten-free soy sauce (omit for Specific Carbohydrate Diet)
  • 1 tsp gluten-free Worcestershire sauce (omit for Specific Carbohydrate Diet)
  • Sea salt, to taste
  • Pepper, to taste

Preparation:

Get your cauliflower and take off all its leaves, discarding them.

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Rinse your cauliflower with water. Cut your cauliflower in half and then, into small pieces, cutting and discarding the stems, so that it fits nicely in your food processor.

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Place your cauliflower inside your food processor. I used my Ninja.

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Pulse the cauliflower until it resembles tiny, rice like pieces.

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I pulsed mine into two batches, since I didn’t want to overflow my Ninja.

After pulsing (it took me about 3-4 pulses), remove the cauliflower and empty it into a bowl.

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Now, chop up your onion, green onions garlic, broccoli, and set out your eggs.

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Drizzle a large nonstick pan with olive oil.

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Add your cauliflower.

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Saute your cauliflower for 10 minutes. 5 minutes into it, add your broccoli.

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After the full 10 minutes has passed since you started sauteing the cauliflower, add your onions and cook until translucent.

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Add the coconut oil, wait a few seconds for it to melt, and start sauteing the garlic.

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Add the green onions.

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While the green onions are cooking, get a smaller nonstick pan for your eggs and spray with cooking oil.

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Crack your eggs inside the pan.

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Start scrambling your eggs inside the pan.Image

Once your eggs have scrambled, turn off the heat.

Add your soy sauce to the other pan with the cauliflower fried rice, as well as your Worcestershire sauce. Add salt and pepper, to taste.

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Add the eggs to the cauliflower fried rice.

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Mix everything together.

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Remove from heat.

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Voila!

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Now, go see how many people you can fool into thinking this is real rice!

Enjoy!

Apple and Berry Crumble

I’ve been slacking, somewhat, lately, when it comes to experimenting with new dishes. In the past few weeks, the latest I’ve tried have been this apple and berry crumble, as well as cauliflower fried rice (which is amazing!) The apple and berry crumble is perfect for those moments when your sweet tooth gets the best of you but you still want to eat something clean.

Ingredients:

  • 2 apples, peeled and cut into chunks
  • A handful of mixed frozen berries (I use Costco’s Kirkland brand of Nature’s Three Berries, which has raspberries, blueberries, and marionberries)
  • 1 egg white
  • 1 c. almond flour
  • 1 tbsp coconut oil, melted
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
  • Honey to drizzle on top

Preparation:

Spray a 8 x 8 dish with cooking spray and add your apples and berries. Mix the egg white, almond flour, coconut oil, and lemon juice. Separate your “crumble” into chunks and crumble on top of your fruit. Sprinkle the cinnamon. Drizzle honey on top. Bake at 400 degrees for 20 minutes.

Apple and Berry Crumble

This dessert is so heavenly! I was a little worried tomorrow’s leftovers would turn soggy from the almond flour crumble but it held up nicely.

Enjoy!

Wajito

You’re probably wondering what the heck the title of this post means. Well, it’s the name of a summer drink and it was actually “invented” over the weekend at a friend’s house. The weather was hot and we wanted something to cool down with. My friends decided to make watermelon slushies. That’s when I suggested we throw some fresh mint in there, too. So, I give you not a mojito but a virgin wajito!

Ingredients:

  • 3 c. watermelon
  • 1 c. ice
  • A few sprigs of fresh mint

Preparation:

Throw everything together in your blender, blend, and enjoy! Garnish with some fresh mint on top.

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Simple enough and very refreshing!

Enjoy!

Almond Flour and Coconut Flour Pancakes

This recipe is a play on my original almond flour pancakes recipe I posted a few months ago. Since coconut flour gives everything a subtle and deliciously sweet taste, I decided to experiment with it. These pancakes turned out fluffy, moist, and so good; I loved the little chunks of coconut inside the pancakes as I ate each bite. I doubled some parts of my original recipe. This recipe makes about 6 pancakes.

Ingredients:

  • 1/2 c. almond flour
  • 1/2 c. coconut flour
  • 4 eggs
  • 1 tbsp vanilla
  • 1/8 tsp salt
  • 1/8 tsp baking soda
  • 1 tsp coconut oil (for cooking the pancakes in; I used Trader Joe’s organic virgin coconut oil)

Preparation:

Mix the ingredients together (except for the coconut oil.) Heat your nonstick pan up with your coconut oil. Pour the pancake batter by 1/4 cupfuls onto your pan. Cook for about a minute to a minute and a half on each side (turning when the edges are dry and bubbles form on the surface of the pancake.) After removing from the pan, layer a piece of butter in between each pancake. Drizzle honey on top and enjoy!

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Fried Banana

We’ve all been guilty of buying bananas, with the best intentions of eating them, only to see them ripening away on the counter, untouched. Instead of throwing them into a smoothie or frantically searching your cupboards for ingredients to bake them into something, why not fry them into a delicious treat? The best part of this recipe is that you need only a few ingredients, which you most likely have lying around the kitchen.

Ingredients:

  • 1 banana
  • 1 tsp coconut oil
  • A dash of cinnamon
  • A drizzle of honey

Preparation:

Heat a nonstick pan with the coconut oil. Wait a minute and allow it to heat up. Take your banana, cut it in half, and then cut it lengthwise down the middle, so that you have four pieces of banana. Lay each piece in the pan on the coconut oil. Fry on medium heat for 2 minutes on each side. flipping with a spatula. Remove your banana from the pan and transfer onto a plate. Sprinkle with cinnamon and drizzle lightly with honey.

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This is great as a snack (especially for pre and post-workouts), for dessert, or even for breakfast! It’s simple to make, tastes delicious, and is healthy. And, you’ll be sparing your bananas from being thrown away, too!

Enjoy!