I can’t believe I never posted a cauliflower rice recipe on the blog before! It’s one of the easiest and fastest dishes to cook, making it a common weeknight meal in our household. I do eat white rice frequently, but cauliflower rice has it’s own appeal when trying to keep things light and lower in carbs, especially if you are going through a sugar detox like the Whole30 or the RESTART program.
You can, of course, switch out the protein in this recipe but my favorite is pork fried rice. It’s probably because I’m obsessed with pork chops and will use any excuse to include it in a recipe. I just love how flavorful and fatty they are!
This recipe can also be easily modified to be AIP-friendly! My mom is still staying with us so that’s what I ended up doing. Just omit the black pepper and miso paste and the dish will still be very flavorful. I actually made this for her because she had mentioned how much she missed eating rice while on the autoimmune protocol.
The next time you are craving Asian fried rice, try making this version instead of getting takeout! The restaurant version is often filled with corn starch, sweeteners, unhealthy oils, and MSG, but you can avoid all those crappy ingredients by making this cauliflower pork fried rice at home. You’ll also find that making it at home is just as flavorful, and it’s a great way to fit in some extra serving of veggies!
If using a head of cauliflower, place the florets in the food processor and pulse until it becomes a rice-like texture and size. Set aside.
In a small bowl, whisk together coconut aminos, apple cider vinegar, miso paste, and fish sauce until the miso paste is dissolved. Set aside.
Season the pork chop cubes generously with salt and pepper and toss gently.
Heat coconut oil in a large skillet over medium high heat.
Add onion, garlic, and pork chop cubes and cook while stirring for 3 minutes, until the pork is browned on all sides
Add shredded carrot, green beans, and ginger and cook for 5 more minutes until the green beans are bright and tender. Stir frequently.
Add cauliflower "rice" and the sauce. Stir once, lower the heat to low, then cover for 4-5 minutes until the cauliflower becomes tender.
Stir everything together and garnish with cilantro leaves, if using, before serving.
*If avoiding soy, replace miso paste with extra coconut aminos.
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Well, I thought I would go through this winter without getting sick, but no such luck. I finally came down with a cold and a slight fever. I’m not surprised. This Northern Californian weather has been quite fickle lately, switching from rainy cold to sunny 60s sometimes in the same day. I’m actually not hating that I’m sick. I’ve been go go go for the past few weeks and haven’t had a chance to slow down and catch a break (probably why I’m sick in the first place). But now, I have a great excuse to Netflix and chill (literally!), drink a ton of bone broth, and take much needed naps.
Enough about my lame cold. Have you seen my announcement about the RESTART® program I’m launching on February 16th? It’s a 5-week online class where participants can learn about nutrition, and get support from me and fellow classmates while they go through a sugar detox to help them end cravings and boost their energy. If you are interested in improving your health and learning how the food you eat affects your body, then read more about the program and sign up!
Speaking of healthy nutrition, I have a seriously delicious recipe that’s sugar free and filled with nourishing, energizing fats. I’ve recently been eyeing romanesco cauliflower at the farmers market because they are so cool looking and reminds me that nature is amazing, so I picked up a head and made this beautiful side dish. Of course, you can use regular cauliflower, but I love the bight green color of the romensco cauliflower that really stands out at the end when mixed with pesto.
When I’m not sure what to do with a vegetable, my go-to way to cook it is to roast it with some ghee, salt, and pepper, and it always turns out so good. I followed that same method with the cauliflower, but added pesto to it at the end which kicked the flavor up a notch to another level.
If you’ve been receiving my newsletter, you’ve probably seen this recipe before. I sent it as a exclusive first look treat for my subscribers last week, so hope you all had a chance to make it because it’s seriously delicious! If you aren’t a subscriber (you should be!), don’t ya worry. I’m sharing it with you today.
This recipe came together on a cold night when I couldn’t figure out what the heck to do with a pound of ground beef I had in the fridge. As the weather gets cooler, I’ve been wanting something warm and comforting. Usually that means something potato-y and carb-heavy, so after some thought, I finally decided I had to make shepherd’s pie.
However, I’m trying to lower my sugar intake lately after my Thanksgiving feast, because I’ve definitely been feeling a bit more sluggish from all the sweet potato casserole, stuffing, and mashed potato leftovers I’ve been munching on for a week. So instead of using potatoes, I decided to use mashed cauliflower and carrots to top the shepherd’s pie. I honestly didn’t know how it would turn out, but it came out perfectly.
Seriously though. You won’t miss the potatoes at all. It actually tastes slightly sweet from the carrots which gives the dish another depth of flavor. It’s such a delicious way to get in your vegetables too!