Health, Mmm...Food...

Mexican Cauliflower “Rice”

Probably one of my favorite paleo side dishes yet. Served with some seasoned chicken and veggies, this cauliflower truly satisfied my itch for some comfort Mexican food.

mexican cauliflower rice

I adapted the recipe from the Paleo Cupboard, and really changed very little. Here’s how to do it!

Ingredients

1 large head cauliflower
2 tablespoons olive oil or other fat
1 onion, chopped
3 cloves of garlic, minced
1 jalapeno, chopped
salt
pepper
1/2 tsp. cumin
1/2 tsp. paprika
1 tomato, diced
1/2 small can of tomato paste
cilantro

Directions

1. Using a grater or food processor, rice the cauliflower into tiny pieces.

2. Heat a very large skillet over medium heat. Add oil, let it get warm. Add onion, garlic, and jalapeno. Saute until they begin to become translucent.

3. Add cauliflower, season with salt, pepper, cumin, and paprika. Stir frequently as cauliflower begins to soften, about 2-3 minutes. Stir in tomato, tomato paste, and a fair amount of cilantro.

4. Cook for a few more minutes, and then taste for seasoning. Serve with more cilantro and a few fresh squeezes of lime. Enjoy!

Mmm...Food...

Brussell Sprouts with Cranberries

photo (38)

These brussell sprouts are the perfect side dish for Thanksgiving or pretty much any holiday dinner party you have coming up. They are festive and pretty and DELICIOUS. I actually tripled the recipe below, as I was bringing it to a pot luck with 20 people or so. If you’re just making it for your family, I’d stick with the recipe asis. I had to cook it in two batches, and it filled up my rectangular Le Creuset baking dish.

For the record, several people told me that I officially made them like brussell sprouts for the first time. SUCCESS.

Please forgive the very fast iPhone photo taken the day after I actually made these amazing brussell sprouts. I truly regret not taking photos as I was cooking and right after they came off the stovetop. Oh well! Doesn’t change the deliciousness of this recipe.

Okay, here you go!

Pan-Seared Brussell Sprouts with Cranberries
from: Rachel Schultz

Ingredients

1 pound brussels sprouts, de-stemed and halved
2/3 cup fresh cranberries
1/3 cup gorgonzola cheese, crumbled
1/3 cup pecans
1/2 cup barley
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Olive oil
Salt & pepper

Directions

1. Prepare barley according to package instructions.
2. Heat brussels sprouts, cranberries, and olive oil in a skillet over medium heat.
3. Season with salt & pepper. Cook for 8-10 minutes.
4. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
5. Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola.

Health, Whole30

Cauli Rice + Shrimp Stir Fry

It’s a little bit baffling to me that in my first whole30 I never once made cauliflower rice. CRAZY. Because now that I’ve made it, it seems so obvious. It’s fast, easy, and can easily be seasoned and flavored for whatever meal you are making.

photo (28)

I’m sorry that I only have this one little iPhone photo to show for it, but I made a rather tasty bowl of Shrimp Stir Fry and Cauliflower Rice the other night that I just had to share. Unlike may people doing whole30 / paleo, I haven’t really bought any odd ingredients, like coconut aminos, which are a paleo-replacement for soy sauce. Instead, for this meal, I put a bag of frozen stir fry veggies in a large pan with a little chicken stock, chopped onion, garlic, and salt and pepper until they got all steamy and hot. Then tossed in my shrimp (you could use any meat) and also seasoned them with garlic, salt, and pepper. That’s it, and there’s plenty of flavor.

For Cauliflower Rice, you’ll need:

1 head cauliflower
1/2 onion, diced
minced garlic
chicken stock (I just used this to add flavor. Not really necessary)
salt & pepper to taste

1. First, either grate your cauliflower until it’s down to a rice like texture, or just through it in the food processor. I chose food processor, and it came out more like a couscous, which I’m completely fine with.

2. Saute your onion and garlic in just a little bit of oil, and then add your cauliflower, along with a heavy dash of chicken stock. It soaks right in, so you can add more or less for taste. Stir well and cook until it’s nice and hot.

3. Season with salt, pepper, and any other favorite seasonings until you taste it, and it only sort of tastes like cauliflower.

I’m very precise here when making up my own recipes, as you can tell.

Honestly, there are a million recipes out there for it. And like I said, I can hardly believe I haven’t made it until now. My other favorite cauli-dish is mashed cauliflower: equally as easy and tasty.

Go eat your veggies!!

Health, Mmm...Food...

Spicy Swiss Chard and Zucchini

This recipe is courtesy of my lovely father. He is quite the cook, and has a wonderful love for swiss chard. Admittedly, I have been a little leery of cooking it because I didn’t know what to do! So he gave me some over the phone instructions for this amazing vegetable dish.

swiss chard 50

Spicy Swiss Chard and Zucchini

From my dad 🙂

Ingredients
1 bunch swiss chard
3 small zucchinis, chopped
1 white or yellow onion, chopped
3 cloves garlic, minced
1-2 tablespoons EVOO
1 can HOT petite diced tomatoes with green chiles, drained (**clearly this is what makes this dish hot, so please just get regular petite diced if you don’t like a little kick!)
salt and pepper to taste

Directions

1. Fill a large pot 2/3 full with water, add salt, and add your swiss chard (break it into chunks first) stems and all. Bring to a boil, and let boil until it’s very soft (I did about 20 minutes, but more is fine). Pour into collander in the sink, and leave the pot off the heat. Once drained, pour the swiss chard back into the pot.

2. While the siwss chard is boiling, in a large fry pan, saute your zucchini in EVOO on med-high heat until it’s nice a browned. Season with a little salt along the way. Add to the cooked swiss chard pot.

3. Add your onions and garlic to the same pan you just cooked your zucchini in, and saute until the onions are nice and translucent. Add your can of drained tomatoes and heat through. Add this mixture to your veggies, and combine well. I left the pot on low heat while I cooked the rest of my meal. Taste it and add salt and pepper as you see fit!

AMAZEBALLS.

ENJOY!