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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Did you all have a great Christmas? Mine was so nice and relaxing. My mom and I are on our Pacific Coast Highway road trip from SF to LA, and we are currently in the mountains of Malibu for 3 nights. It’s in a secluded cabin with amazing views, no cell service (thank god for wifi!), and fresh mountain air. It’s so nice to unwind and do nothing for a while.
If you don’t follow me on Instagram and Facebook, I mentioned in one of my posts that I’m putting my mom on the autoimmune protocol (AIP) during this whole trip. She has had rheumatoid arthritis for several years now and she still suffers from it. However, she’s never tried the AIP diet, which has worked so well for so many people with autoimmune diseases. So, this whole trip, I’ve been prepping and cooking up AIP meals and snacks. It’s been challenging at times, but still so fun to travel with my mom.
If you’ve signed up for my newsletter, you already received this recipe in your inbox a few days ago! These breakfast pork sausage is the first AIP recipe that I created, and I’m so excited that it turned out so so tasty. I made a triple batch before leaving on this trip and it’s been a lifesaver in the mornings when I don’t feel like spending too much time in the kitchen. I would just fry up these sausage and sauté some veggies and call it breakfast!
The texture is the best part about these breakfast pork sausage. Crispy on the outside, and soft on the inside. I honestly didn’t miss the nightshade vegetables and cracked black pepper in these, which is what I would normally add to a breakfast sausage.
If you are looking for an egg-free breakfast or you are on your own AIP journey, I highly recommend this breakfast pork sausage. It’s seriously so yummy and filling!
Is everyone ready for Thanksgiving?? Who’s excited? Who’s dreading it? Who can’t wait until the holiday season is over??
As festive and fun this time of the year can be, it can be quite stressful for many of us. Well, I’m actually quite stoked for Thanksgiving this year, because we are celebrating it in Hawaii with my parents! If you didn’t know, they both live in Korea now, so it’s always a good time for me when I’m able to see them once or twice a year. I’m not sure if I’ll be cooking or going out to eat, or what we’ll be even doing, but I’m excited to be somewhere warm and sunny!
Anyway, just because I may or may not be cooking this Thanksgiving, doesn’t mean I can’t enjoy the staple dishes earlier so I can share it with you folks! So here’s a delicious and beautiful stuffed pumpkin recipe that’ll wow your guests when they see it on dinner table. What’s it stuffed with, you ask? Stuffing! Hence the name: Stuffing Stuffed Pumpkin. Say that 5 times fast.
I found these mini pumpkins at the farmers market, and they weren’t labeled. After doing some internet search, I believe these are golden nugget pumpkins. If you believe that they are another variety, then let me know below! They are definitely not sweet enough to be sugar pumpkins even though they do look a bit like them.
If you can’t find these types of pumpkins, you can use other kinds. You can even stuff the stuffing in one large pumpkin, but you would have to increase the cooking time. The world is your oyster. I love how festive and delicious this dish came out, and it’s such a fun way to serve stuffing on Thanksgiving. If you are starting your menu planning, make sure to include this one because everyone will love it!
1 lb Italian pork or chicken sausage, casing removed
4 large carrots, chopped
2 stalks celery, chopped
½ fresh or frozen cranberries, chopped
4 garlic cloves, minced
½ cup chicken broth
1 tbsp balsamic vinegar
½ cup chopped almonds
2 large eggs
1 tsp fresh thyme leaves
1 tsp chopped fresh sage
Salt and pepper, to taste
Preheat oven to 350 degrees F.
Using a sharp knife, carefully cut out a circle on top of the pumpkin(s) making a lid as you would to carve a Jack O' Lantern. Remove the seeds and any loose strings, then generously sprinkle salt and pepper inside the pumpkins. Place the pumpkins on baking sheet lined with parchment paper.
Heat ghee or coconut oil in a large pan over medium-high heat.
Add diced onions to the pan, sprinkle with salt and pepper, and sauté until soft and translucent.
Add the sausage and brown, stirring occasionally and breaking it into crumbles with a wooden spoon, about 8 minutes.
Transfer the cooked onions and sausage into a large mixing bowl.
Add carrots, celery, cranberries, garlic, chicken broth, and balsamic vinegar to the pan, sprinkle with salt and pepper, and simmer until the liquid is evaporate, about 8 minutes.
Transfer the vegetables in the bowl with onions and sausage. Let the mixture cool for 10 minutes, then add chopped walnuts.
Whisk together eggs, thyme, sage, salt, and pepper, then pour over the stuffing mixture. Stir well.
Transfer the stuffing into the pumpkin(s), filling up to the top.**
Place the lid on top of the pumpkin(s), and transfer to the oven.
Bake until the pumpkin skin is soft, about 45 minutes - 2 hours depending on the size of your pumpkin.
**If there is leftover stuffing, bake in a small dish with the pumpkins covered with aluminum foil.