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Happy, Healthy Kitchen – Veggie Cauliflower Rice

Happy, Healthy Kitchen – Veggie Cauliflower Rice

Sneaking in as many vegetables into your meals can be the secret to help you lose weight and maintain weight loss. Research shows that vegetables are full of nutrients, fiber rich and help you live longer. With very little calories, you can think of them as free filling food. Win win. Cauliflower rice has been a popular food item with good reason. It’s a super flexible ingredient that can mimic rice in any recipe including stir fry’s, sushi, soups, curries or stews. What I love about cauliflower fried rice is you can basically add any fresh veggies you have on hand that need to be eaten before the expiration date. And if you don’t have fresh on hand, you can use frozen too. It’s easy peasy to make a super filling meat free meal out of it or side dish. Or feel free to add chicken or omit the egg. It’s also great for gluten free options and keto enthusiasts.

Ingredients:

1 large bag of cauliflower rice
1 tablespoon sesame oil
1/4 small white onion (or one whole shallot), diced
2 – 3 garlic cloves, minced
1 large carrot, shredded into thin short strips
6 crimini mushrooms, diced small
1 cup frozen shelled edamame
2 cooked eggs, chopped (I use tofu for plant based option)
3 tablespoons low sodium soy sauce (use tamari for GF)
4 green onions, minced

Directions:

Stir fry onion, garlic and carrot in sesame oil for about 5 minutes. Add cauliflower, mushrooms, and edamame to the pan to cook until cauliflower is soft, not mushy. Stir in chopped eggs or tofu, green onions and soy sauce at the very end to warm. Serve and enjoy.

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