Tag Archives: paleo side dish

Yellow Cauli-Rice

2 Feb

yellow rice

It is marginally rewarding to report that 1/3 of my kids’ daily intake is very clean.  While Eric and I have been healthfully minded for almost every meal, bringing all the kids along on that train is so much harder.  I was all about it back when we had three kids.  ( 🎶🎵Glory days🎵🎶)

I am doing well to ensure all our dinners are clean/primal.  That means nothing more than one protein + two vegetables.  My lifelong friend Robbi nailed it:

“As (the adults’) nutrition increases, the kids is going straight down hill.  We can’t afford to feed EVERY mouth like this for every meal, so the ones who make the money get the better food.  

#sorrykids  

#youcanwhole30whenyouhavejobs.”


Confession.  I absolutely love prepackaged yellow rice: Goya, Zatarains, Mahatma.  I would eat an entire pot of it if I could. My kids love it too, and it’s just so easy to cut open the box, dump it in a pot, add water, boil it up and throw it on a plate.  I love yellow rice as a topping for taco salads and wraps and eggs.  And on and on.

this cauli-rice appears brown because I did not use the magic ingredient: yellow #5!

I needed to come up with my own recipe for two reasons.  1.  My favorite yellow rice can only be acquired by driving three hours to our US Commissary.  That’s excessive.   And 2. After doing a little research on the ingredients of yellow rice, I found a common denominator across all the brands: MSG.

Scientific studies show that MSG is made out of meth.  That is why after one hit–hardly anything can stop you from ingesting more, it makes everything taste so good.  It’s science.  On the flip side, coming down from an MSG overdose is brutal.  I am telling you, I once had a two-day migraine after eating a delicious beef pho made apparently from nothing but liquid MSG concentrate + noodles.  But I sure loved it when it was going down!

MSG is actually used to hyper-flavor many processed foods, and over-consuming it can offset our palates.  It takes time and effort to get that palate reset! 

Anyway, it was time for me to make a primal/grain free yellow rice alternative.  Homemade yellow rice is a simple process, and so this was an easy paleo conversion.  Just note: cauli-rice will always have a *hint* of cauli flavor, which is something to get used to when transitioning into a grain-free lifestyle.


 

1 large head of riced cauliflower (about 6 cups ground)
2 Tbsp olive oil

1 red onion finely diced
1 red bell pepper finely diced
2 Tbsp olive oil
 3/4-1 tsp salt
1 tsp garlic powder
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp coriander

optional garnish (not pictured): tons of chopped cilantro and a sprinkling of toasted pine nuts

In a large frying pan, saute the cauli-rice in 2 tablespoons of oil over medium heat until softened/toasted, about 8-10 minutes.  Set aside.  (I used a large mixing bowl to hold the sauteed cauli-rice.)  In the same frying pan, add 1-2 more tbsp of oil and saute the onion and red bell pepper over medium heat until soft, about 5 minutes.  Return cauli-rice to the pan, and add the spices.  Stir over medium heat until mixed completely.  Serve hot, topped with cilantro and pine nuts if desired.


such clean ingredients here

pin this 🙂

This yellow cauli-rice would be a fantastic base for a one-pot meal.  Top it with any grilled or roasted meat, poultry, shrimp, fish or sausage. 

Enjoy!!
Leigh


 

 

Here are a few other cauliflower recipes to check out:

Cauli-coconut flower bread

Cauliflower Grits Breakfast Casserole

 

Cauliflower Wraps

Bacon Biscuits

13 Mar

IMG_0194

I whipped up these yummy biscuits last night to go with some leftover ham bone soup. The idea came from fastPaleo and the medium was one of my favorites: cauliflower. I loved that they were packed with meat and veggies, rather than a ton of almond flour. My kids loved that they were super tasty and spongy. Enjoy!

1 package nitrate free bacon
1 head cauliflower, cleaned and roughly chopped
3/4 cup almond flour or cashew meal
1/2 tsp sea salt
1/2 tsp baking soda
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper
2 eggs

IMG_0192   IMG_0193

Preheat oven to 375. Place bacon and chopped cauliflower on foil lined baking sheet. Bake in oven until bacon is cooked and cauliflower is nicely roasted–about 15-20 minutes. Halfway through, mix to coat cauliflower with bacon grease. Once done and slightly cooled, place contents of pan in food processor. Pulse until finely chopped. Keep yourself from eating too much straight out of the food processor! Spoon into mixing bowl. Add the remainder of the ingredients and stir to combine. Spoon onto parchment lined baking sheet into rounds. Bake for 15-18 minutes until nicely browned. Serve! Refrigerate leftovers. They would be perfect with eggs the next morning or alone as a quick snack.

Happy Thursday,

Heather

Pepper Poppers

4 Jul

I ran into this bag of adorable little sweet peppers at BJ’s this week, and I just couldn’t turn them down!  I love the convenience and size of these, they are perfect for salads and snacking!

After my first crunchy bite into one of these beauties, it dawned on me that they are so adorably stuffable!

This is a basic recipe that can be adjusted, seasoned, and tweaked  to your tastes and mood.  I think they would be fantastic stuffed with bratwurst, a breakfast mixture, even pulled pork.  There really is no limit to what you could do.  The little sweet peppers are just little chariots of deliciousness!

24 baby sweet peppers, tops, seeds and ribs removed
1/2 C  finely diced onion
1 lb italian sausage
1 tsp each: garlic powder, dried oregano
1/2 tsp salt
4 c finely chopped kale
juice of 1/2 lemon
2 eggs lightly beaten

In a large pan, saute the sausage and onion in 2 tablespoons of oil until cooked through.  Add the kale, salt, garlic powder, oregano and the lemon juice.  Stir frequently until the kale is wilted, then remove from heat.   Prepare your peppers by slicing off the tops and paring out the seeds and ribs.   Once the meat mixture is mostly cooled, add in the 2  eggs and mix well.  Stuff the peppers by packing them pretty tightly…using my hands worked best!  Arrange them on a baking sheet.

Bake at 400 for 15 minutes.  Finish them under the broiler for 1-2 minutes or until brown on top.

Happy Independence Day!!
Enjoy!

Leigh

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