Tag Archives: whole 30 comfort food

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

Acai Bowls 

21 Oct
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Those butter avocados came from a tree in my yard

I moved to Hawaii nearly 2 1/2 years ago, and there were many new foods I had never seen or heard about before living here.  Shave ice**, Poke, Musubi, Loco Moco, and Acai Bowls…there have been so many new foods I have experienced!

One that I’ve loved is the Acai Bowl.  These are for sale everywhere here, usually around 8 dollars a pop (GAH!!).  Because I am living life and not blogging much, I just assumed Acai Bowls are everywhere on the mainland by now and are not a novel concept anymore.  However, when my uber-hip, jet-setting sister told me she had never heard of them, I decided to let you all in on this really fun treat, just in case you haven’t seen them or were not sure what is in one.  This is just fun to eat.  It’s breakfast, a cold snack, or comforting dessert.

1 Packet of frozen Sambazon Acai puree
1/4 cup liquid (I use water but you can use any juice or milk you prefer)
1/2 cup frozen blueberries (or any frozen berry)
1/2 frozen banana

Throw them all in blender and mix.  Consistency should be of a soft sorbet, you’ll have to scrape down the sides if you aren’t using a Vitamix with its tamper. Top with your favorite toppings: sliced fruit, coconut, nuts, seeds, chocolate chips, and a drizzle of honey if you want an extra kiss of golden sweetness.

Next time you see these Acai Packets, grab them.  THIS is what to make.
Enjoy!!
Leigh

**It’s not “shaved” ice.  Shave Ice.  Say “shaved” and you’re definitely a tourist!

If you’re in my neck of the woods, let’s meet up at Surfer’s Coffee Bar for one of the best Acai Bowls on Oahu!!

surfers-acai

 

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Shrimp and “Grits”

1 Feb

In spite of being a lifetime nomad, I have roots from the deep south, so, I am a total sucker for grits served up any way. (Except the soupy, runny Army kind.) One of my absolute favorite meals to get when I am home is the “delicacy” of low-country shrimp and grits.

Unfortunately, grits are a corn product, and therefore not truly paleo or primal. Until recently I haven’t even considered them. But, just the other day it dawned on me that I could try to make “grits” from cauliflower. I was SO excited, because on the spot, my recipe and side dish options just opened wide up. You can do a lot of things with a little grit.

Here is what I did:

GRITS:

1 Head fresh cauliflower
1 cup chicken broth
3/4 c parmesan cheese (reduce or omit if you have dairy issues)
salt and pepper to taste

SHRIMP:

1 lb medium shrimp, raw, peeled, deveined. (I bought a prepared bag of raw shrimp)
1/8 tsp salt
1/8 tsp pepper
1/4 c arrowroot powder

4 slices of bacon (I highly encourage you to just go on and cook up the whole package!)
1 cup sliced mushrooms OR diced bell pepper (I used red bell pepper here, but I prefer earthy mushrooms)
4 tsp bacon oil
1/4 c chopped green onion
2 cloves garlic, minced
1 c chicken broth
2 tbsp lemon juice
1/4 tsp tabasco or to taste

Cut the head of cauliflower into quarters, remove the core. Place it in a food processor and pulse until it looks like grits. I had to do this in 2 batches.

Place the cauliflower grits in a pot. Add chicken broth, put lid on pot, and simmer until soft, about 20 minutes. Drain off excess liquid, toss with parmesan, salt and pepper.

While the cauliflower-grits are cooking, cook the bacon until crispy. I baked mine at 400 degrees. (Thanks for the tip, Kristen!) Reserve 4 tsp of the bacon drippings. Crumble the bacon.

Toss the raw shrimp in the arrowroot powder, salt and pepper and set aside.

Saute the mushrooms or peppers in the hot drippings until tender. Add the onion, saute 2 minutes. Add shrimp and garlic, saute 2 minutes. Stir in chicken broth, lemon juice, and hot sauce. Cook 2 more minutes, stirring often to loosen particles from the bottom of the pan and help the mixture to thicken.

Spoon the shrimp mixture over the “grits” and top with crumbled bacon.

Move over Paula Deen.

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