Cauliflower Fried Rice

I tried this tonight and YUM!  So good!  I added shrimp and also used Flavor God Garlic Lover's seasoning, their seasonings are awesome!!  I did not have just peas and carrots, but I had a bag of mixed veggies so my version also had corn and green beans in it which still tasted fantastic.  

I found this great recipe at http://therecipecritic.com/2015/01/cauliflower-fried-rice/

Ingredients

• 1 head of cauliflower, (about 2½ cups chopped in a food processor)
• 2 Tbs sesame oil
• 1 small white onion, chopped
• 1 cup frozen peas and carrots, thawed
• 2-3 Tablespoons soy sauce (more or less to taste)
• 2 eggs, lightly beaten
• 2 Tbsp chopped green onions (optional)

Instructions

1. Rinse and chop the cauliflower into florets and put into a food processor. (If you don't have a food processor continue to chop the cauliflower into tiny pieces.) Pulse until the cauliflower until it is small and resembles rice.
2. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
3. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
4. Add the cauliflower to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and cauliflower is tender. Add chopped green onions if desired.

Grocery shopping done

Veggies and fruit, that's what is on the menu this week! Some of it is for juicing, some for snacking and some for a side to have with dinner!

I was especially excited to see artichokes on sale! One of my favorites, I can't wait to eat it!

Roasted Corn Salsa!

Charred corn and poblanos from the grill give this salsa great roasted flavors! You can control the level of heat you want with the amount of jalepenos you use, or none at all for a sweet corn salsa! This salsa goes perfect with chips or in shrimp tacos!

Ingredients:

3 poblano peppers, sliced in half and seeds removed

2 ears of corn

1 red bell pepper, diced

1/2 cup cilantro, chopped

1 tsp salt

1 tsp pepper

Juice of 1/2 lime

1/2 of 4oz can jalepenos, or less depending on how much fire you like! 

(I used half, it was very spicy and I like spicy. I think 1/4 of the can might be the perfect amount so I will try that next time)

Instructions:

1. Heat grill.

2. Once ready, spray corn with olive oil spray and season with salt & pepper.

3. Place corn and poblanos on grill. Cook on all sides until slightly charred.

4. Meanwhile, add red pepper and cilantro into a medium bowl. Add salt and pepper

5. Remove from grill. Allow corn to cool. Dice peppers and cut kernels off cob.

6. Add corn and poblanos into bowl with other ingredients. Mix well. Add lime juice and taste for season. Adjust with salt and pepper if needed. 

7. Serve immediately or chill in fridge.

Paleo Baked Pears

This is such a delicious recipe, I found it on Pinterest and OMG! So good. Perfect fix for that sweet tooth and best part, it's good for you!

Ingredients:

4-5 Bosc Pears

2 tbsp honey

2 tbsp coconut oil

1 tsp vanilla extract

1/4 tsp cinnamon

Directions:

1. Cut pears in half and remove core

2. Place on 8x11 baking dish cut part facing down

3. Mix together honey, coconut oil, vanilla and cinnamon in sauce pan. Cool at med/high setting, bring just to a boil stirring occasionally, and remove from heat.

4. Drizzle sauce over pears and cook for 30-35 minutes at 400 degrees.

5. Let stand for 5 minutes before serving. Spoon any extra sauce over pears and serve :)

Yum!

Cauliflower pizza crust - freezer meal planning

I love cauliflower pizza crust. When I'm craving pizza I can have this without the after guilt of consuming 1800 calories that usually comes with pizza night. 

So this time I made 4 crusts and froze them. Yes! Pizza whenever I want! Which is often so these probably won't be in the freezer for too long. 

Ok for my 4 crusts I used: 

2 cups italian cheese

4 eggs

2 head of cauliflower 

2 tsp minced garlic

2 tbsp parsley

Salt and pepper 

Preheat oven to 450 degrees F

In the food processor, chop up the cauliflower. Like, rice size, it's gotta be small.

Put chopped cauliflower in steamer and steam for about 8 minutes. 

While it's steaming, combine the cheese, eggs, parsley, garlic and salt and pepper 

Pour cauliflower into a cheese cloth or clean dish towel. Now squeeze the crap out of it. You gotta get as much water out as you can and cauli holds a lot of h2o! 

Now, mix the cauli with the egg and cheese mixture. Mix it up real good. 

Now I should have done this on tin foil but I messed up. Don't be like me, use the tin foil. Line the cookie sheets with that tin foil so the dang crusts don't stick. 

Now just separate the mix into 4 and shape your pizzas. Press them nice and thin. After I did this, I used paper towels and pressed onto the pizzas to absorb more water.

Place in oven and bake for 15 minutes til golden brown around edges.

Remove and allow to cool.

Now just wrap them puppies in tin foil separately and place flat in the freezer! 

Now when you feel like pizza, just pull on of them bad boys out, top with whatever you like on pizza and cook at 400 degrees for 10-15 minutes.

Meal planning, like a boss!

 

Quinoa and turkey stuffed peppers!

These are seriously SO good! I have just recently gotten more brave with the veggies I am willing to eat and I've learned something... Bell peppers are delicious!

Here is what you need for this delicious dinner:

4 bell peppers of your color choice

1 cup of brown rice or quinoa, cooked just shy of done

1/2 cup black beans (canned) rinsed and drained

1/2 cup corn

1 lb ground turkey, seasoned with Ms Dash Southwest seasoning

1 cup petite diced tomatoes

1 cup tomato sauce (add more if you like it more saucy)

1/4 cup of your fave cheese

And here's what you gotta do:

1. Cook brown rice or quinoa according to directions

2. While rice/quinoa is cooking, brown ground meat and season

3. Drain and rinse black beans

4. Portion out diced tomatoes, corn, tomato sauce and cheese

5. Combine in large bowl- meat, tomatoes, corn, rice or quinoa, beans and sauce

6. Cut off caps of peppers and pull out ribs and core. Rinse excess seeds out

7. Stuff peppers with filling

8. Sprinkle with cheese

9. Bake at 375 for 45 minutes. Cheese should be melted and filling should be heated all the way through

10. Dig in! This recipe serves 4. 

I love these even more for leftovers! Enjoy!