Cauliflower Fried Rice

So I am a huge fan of "The Urban Poser", and their great recipes. When I have a little bit more free time for meals, I like to take on something that changes up from the everyday norm of chicken and roasted carrots.  I made this recipe last night, and we loved it. James couldn't even tell that it was cauliflower and not rice!

I want to share with you their terrific recipe, and take on cauliflower fried Rice. Paleo and Gluten-free.

See bottom for similar-simple recipe take by Me.


A direct link to their website! http://urbanposer.blogspot.com/2012/07/vietnamese-cauli-fried-rice-wnuoc-cham.html

Directions for Nước Chấm Sauce:

1/4 cup water 

2-3 tablespoons fresh lime juice (to taste)

2 tablespoons fish sauce (Get a Paleo friendly brand HERE)

1 tablespoons + 1 teaspoon honey (omit for 21DSD & Whole30) 

1/2 teaspoon apple cider vinegar or coconut vinegar

Chili flakes optional

In a mason jar, combine all the Nước chấm Sauce ingredients. Shake or mix well. Sprinkle as desired onto fried rice, salads or even use a dipping sauce.

For The Fried Rice:

3 cups of grated cauliflower (about 1 large head)
2-3 tablespoons coconut oil or preferred cooking oil

1 cup carrots, diced 

1 cup onion, diced 

3-5 garlic cloves, minced

1 cup asparagus, diced  

1 cup sausage, chopped (traditionally Chinese sausage is used, I used Kielbasa)

1 cup raw shrimp (about 9 large 16 count shrimp, raw or cooked) chopped 

2 large eggs, cracked & lightly beaten

1/4 cup spring onions, chopped

1/4 cilantro

Coarse sea salt and cracked pepper to taste (less salt is needed if using the sauce below)

Directions:

Grate the Cauliflower using a food processor with the grater attachment or use a hand grater. Using the food processor w/o attachment will work to, but the texture won't be as light.

Prep the rest of the ingredients as stated in the ingredient list above. I find it helpful to put each ingredient into a separate prep bowl.

You will need 2 pans/woks for best results.(unless you cut the recipe in  half)

Note: Flat bottomed woks work best on a stove top as opposed to the traditional style. You could also use a regular frying pan. Two woks are are need because if you overfill a pan when stir frying, you will cause the ingredients to steam instead of brown and 'fry'. It is important to have room to spread out the ingredients while cooking. For this reason I just cook the 'rice in one pan and the veggies in the other, then combine at the end.

Add the oil,  the onions, garlic and carrots to one of the woks/pan, preheated over medium heat. Fry till the onions till soft and translucent. 

While the onions, garlic and carrots are cooking, heat the other wok/pan over high heat, add about 1 tablespoon oil. Now add the cauliflower and cook the same as you would the veggies/protein. Spreading out and frying the cauliflower, allowing it to brown some, tossing and allowing to brown again. This will take about 5 minutes on a high heat. (High heat and fast cooking is what keeps it from being soggy. Find a temp on your stove top that works for you.)

Make a well in the center of the cauliflower. Add the beaten egg and stir until it just begins to thicken, but is still wet. Toss the egg throughout the 'rice'. Continue with tossing till the rice is no longer wet. Rice should become nice and fluffy with bits of egg throughout, not large scrambles of it...unless you like it that way. Remove form heat when done and set aside.

NOW back to the pan with the onions: Add the asparagus, sausage to the onion mixture, cooking the meat is done. Add the shrimp last and continue to fry, stirring & tossing the ingredients often. Remember to spread ingredients out evenly in the pan between 'tossing'. This will ensure even browning and NO 'steaming' 

Finally, combine the contents of both pans/woks into one pan and toss till evenly mixed. 

Serve with garnishes listed below.

Garnish by tossing in the spring onions, cilantro and  just a splash of Nước Chấm per serving (or just fish sauce)

If not using the Nước Chấm or fish sauce, season to taste with salt and pepper.

Best served hot. 

If you are anything like me, I generally don't have all of those ingredients laying around my house. Especially the sauce portion. So with my grab and go mentality I did quite a bit of substituting and different application.

(For 2 people)

For Fried Rice

Head of Cauliflower (grated)

1 onion, diced

4 long carrots, diced

frozen broccoli, about 2 cups, chopped

2 fried eggs

2 medium pork chops

Seasoned with pepper, thyme, curry powder. 

For your taste!: Soy sauce, sirracha, or even teriyaki would be yummy with this.

Directions

Shred the crap out of the cauliflower, by breaking it into sections. Once that's down set aside. For the veggies saute in light oil and moved to a larger skillet. Cook the pork separately, and combined with veggies sitting to the side. For the actual cauliflower: very lightly sprinkle pan with olive oil and take cups of shredded cauliflower at a time. "Fry" the cauliflower til light golden color. 

Mix all items together once completed and eat!

Lunch Break: Skillet Italian Eggs

Lately with my school schedule I have been a whirlwind in the mornings. Thus, my breakfast habits have been suffering! I need my eggs!! But for the sake of convenience breakfast has been consisting of a protein smoothie and riding my bike to class. (Multi tasker woot woot).

My mantra: If its a leftover, you can eat it. Or remake into something else! We had a pretty scrumptious meal the other night with zucchini “spaghetti” and a great homemade pasta sauce. Lots of leftover sauce which is easily stored, and too good to throw away. So I whipped it out today!

Here is a simple small meal to eat for lunch.... or breakfast dinner snack? When ever you'd like.

Paleo, and Gluten-free.

Ingredients:

2 eggs (I poached them, you could fry or even hard boil)

2 cups Pasta sauce- You could make homemade, or store bought.

Ours was homemade, all veggie. Heirloom tomatoes[farmers market], bell peppers, onions, carrot, basil, pepper, and spices.

Takes about 3 minutes to make! Cook your eggs separately, heat chunky sauce and layer on top.

Would be great with a bed of spinach (cooked or fresh)!

Happy Eating :)

Dinner: Mexican Burgers

So, as I touched on earlier I am a very broke college student, or shall I say "budget restricted" individual. But even MORE restricted is time in our household. James has a full time job and I am a full time student WITH school extra curriculars. SO, dinner is generally a day-of, hour-of matter.
Here is something we threw together on the spot that surprisingly was quite tasty, and paleo :) By the way, I am addicted to grilling food. If there isn't a storm, then we are opting to grill as much as possible. This mixture came to me as I stared into the cupboards and let the music inside my head take the reigns. Avocados, turkey meat, fajita packet? Mexican food! Ish....





Mexican Burger
-Sweet potato slices as "buns". Slice about 1/2 inch thick and grill for 3 minutes
-Ground turkey: mixed with a bit of water, and a fajita spices packet. Add diced onions.
(I used 1 onion, and save under half for grilled onion toppers)
toss on the grill!

Side Dish
- Roasted carrots: slice large carrots into halves, then in half add a bit of water and fajita packet seasoning for an added spice. Oven at 350* for 10 minutes of until carrots tenderize. oh and some green bell peppers.
- Black beans!


For Paleo toppings, we went with guacamole and grilled ones! Would be yummy to try some roasted tomatoes, as well. I made the patties mini :)

It was quick, easy, and filling!

What's Goin' on Here? Paleo:: Clean Eats :: Budget savy

Alrighty,  lets get down to the nitty-gritty here. I decided to start a paleo food blog long ago when I was  balls deep into crossfit and Oh, paleo (duh.) A year later, I figured out that crossfit wasn't exactly for me, although there were plenty of lifts I never thought I could possibly do and in fact, did! But beside that, crossfit was is out however Paleo is still very in and is an integral way I choose to give my body nourishment. 

              Also what is out, is a lofty little job with extra cash to blow on organic and artisan treats..... replaced with a very VERY broke college wallet. You'd be surprised at the things you can sell online nowadays BUT I am getting away from the point here. Lots of my old crossfit buds and paleo enthusiasts have asked about my many different recipes and how I whip things together. And it is just that. Most of my time is spent zipping in and out of my house going from photoshoots to band gig to school to speech work, catching some smoochies from my hunny (James, I love you! my patient warrior) and around the world and back. Which leaves little time for me to spend in the kitchen, a hunger in my belly, and one glance at a taco bell gives me instant eaters remorse.

SO: my budget-loving-college-doing-paleo-pal-just-eat-healthier-enthusiasts:

               I give you my guide to simple paleo recipes, how it looks like a challenge (which if you are transitioning in the beginning can be), and making simple and yummy meals; mixed with possibly small anecdotes of how something broke/spilt/cracked/shattered/dropped or all the above. :)


xoxo
Sarah