After the successful Spanish “Rice” recipe using cauliflower, I decided to tackle using cauliflower as rice again. This time I did a fried rice. I have made it a few times but tonight finally hit on the combination we really like!
I have to say, for the skeptics out there, I didn’t tell my husband that I was using cauliflower in lieu of rice. When he took his first bite, he said it was the best fried rice I have ever made. After I told him it wasn’t actually rice, he said that he didn’t see why we would ever do actual rice again. It was that good!
So, needless to say, don’t be afraid to try it like I was. You really should try making cauli-rice. (BTW, Terrible picture… I know… sorry! But, really, this is a delicious meal you need to try!!!)
Recipe adapted from http://www.lexiscleankitchen.com
2 chicken breasts, cut into cubes
1 zucchini, halved and sliced
1 c. spinach
5 carrots, sliced
1/2 c. peas
1 yellow onion, diced
4 cloves garlic, minced and divided
1 head cauliflower
4 Tbsp. soy sauce
salt/pepper to taste
1/4 c. chives
1/4 tsp. red pepper flakes
1 tsp. onion powder
1 tsp. garlic powder
2 Tbsp. grapeseed oil or coconut oil, divided
Place cauliflower in food processor and pulse until rice consistency.
In a large pan, heat 1 Tbsp. oil and 2 cloves garlic. Add cauliflower and cook for 6-8 minutes, stirring frequently.
Meanwhile in another pan, heat 1 Tbsp. oil and 2 cloves garlic. Add onion and carrots. Saute for 4-5 minutes. Add chicken. Cook for 5-7 minutes. Add spinach, peas and zucchini. Saute until chicken is cooked through.
In cauliflower pan, make a well. Crack eggs into middle and scramble. Once eggs are scrambled, add chicken and veggies and remaining ingredients. Stir and cook until heated through.
Husband Rating: 8 out of 10
Food for Thought: Any protein and really any combination of veggies could work in this recipe. This is the combination we liked best. But, you could use beef, pork, shrimp, or no meat at all. You could add broccoli, pea pods, etc. for veggies. The possibilities are endless.
Made a great stir-fry for dinner tonight and three out of the four of us liked it… I served it on top of cooked millet tonight instead of on rice or quinoa and we enjoyed it. It had a nice texture and flavor to it. I highly recommend trying if you get a chance!
Ginger Beef and Broccoli Stir Fry
Recipe adapted from http://www.paleoplan.com/2010/07-20/gingery-broccoli-beef/
1 lb. sirloin steak (best if 100% grass-fed), sliced
2 Tbsp. coconut oil, divided
4 cloves garlic, minced
3 c. broccoli florets
2 c. carrots, sliced
2 c. snow peas
1 Tbsp. flaxseed meal
2 Tbsp. lemon juice
2 tsp. fresh ginger, minced
2 tsp. black pepper
pinch red pepper flakes
1/2 c. chicken broth
1-2 Tbsp. gluten-free tamari/soy sauce
In a small bowl, combine flaxseed meal, lemon juice, ginger, peppers, broth, and soy sauce. Set aside.
In a large pan, heat 1 Tbsp. coconut oil and garlic over medium-high heat. Add sliced sirloin and cook until just browned and still pink in the middle. Set aside in a bowl.
Add remaining Tbsp. of coconut oil into the pan. Add vegetables and flaxseed mixture. Stir well to coat vegetables. Cook until veggies are tender crisp. Add beef back into the mixture, stirring to coat and cooking for another few minutes.
Husband Rating: 7 out of 10
Tonight, a rare occurrence… TWO 10 out of 10 husband ratings for our meal!!! I made this delicious salad but knew that there was a pretty good chance that the little guys in my house would probably not eat much of it. So, I decided to make a nutritious green smoothie to go with the meal. Both the smoothie and the salad were AMAZING and in my humble opinion you need to make both!!! 🙂 They are so good for you.
I also love that the vegetables in this meal were all raw. Did you know that raw vegetables provide more nutrients, will keep you fuller longer, and will provide you with more energy? It takes 30% of our energy to digest a raw food meal but 60% of our energy to digest a cooked meal! A meal like this will provide all kinds of great energy, protein, nutrients, and keep you full! Awesome!
Asian Chicken and Cabbage Salad
4 Tbsp. gluten-free organic soy sauce or tamari, divided
3 Tbsp. olive oil, divided
3 Tbsp. dark sesame oil, divided
2 Tbsp. sesame seeds, toasted
1 Tbsp. fresh ginger, grated
1 Napa cabbage, cut into thin slices
1 yellow bell pepper, cut into thin slices
1 c. shredded carrot (or about 1-2 large carrots, shredded)
2 chicken breasts
3-4 Tbsp. hulled hemp seeds
In a small bowl, combine 2 Tbsp. soy sauce, 2 Tbsp. olive oil, 2 Tbsp. sesame oil, and fresh ginger. Whisk to combine and set aside.
Cut chicken breasts into bite-sized pieces. Pour remaining 2 Tbsp. soy sauce on top and let sit for about 15 minutes. In a medium skillet, heat remaining 1 Tbsp. sesame oil and 1 Tbsp. olive oil. Do not let the pan get to hot or the oil will smoke and become rancid. Place chicken in pan and cook until no longer pink. Set aside.
In a large bowl, toss together cabbage, bell pepper, and carrots. Add chicken, dressing, and hemp seeds. Toss well to combine and enjoy cold!
(I put all of mine together minus the chicken at nap time today and didn’t cook/toss the chicken in until right before dinner so the salad sat for probably 3-4 hours before we ate it and it tasted great. I am sure it would be tasty freshly tossed as well but it is nice to have something you can make ahead of time.)
Husband Rating: 10 out of 10
Food for thought: Some nice additions to this might be some red cabbage or some raw almond slivers. But, that is my musings… my husband thought I was crazy to suggest changing any part of it when I told him my thoughts. 🙂
This could easily stand alone as a vegetarian dish if you were looking for a nice side salad for a picnic. Just leave out the chicken! It would be yummy either way!
I decided to try making a stir fry without soy sauce… nearly EVERY recipe I look at or have made has soy sauce as a base for it and soy sauce is a no-no for this detox. At first I wasn’t too sure about it but after a few bites really enjoyed the flavor! I think it would be tasty with some unsweetened coconut flakes on it next time.
Coconut Thai Stir Fry
Recipe adapted from www.kriscarr.com
Stir Fry Sauce:
1/2 c. coconut milk (full fat, like the kind from the can)
1 1/2 tsp. fresh garlic, minced
splash lime juice
pinch each of cayenne and paprika
1 tsp. coriander
1 tsp. dried ginger or 1 Tbsp. fresh ginger, finely minced
salt to taste
1-2 tsp. arrowroot powder (to thicken)
Stir Fry Ingredients:
1 lb. chicken breasts, cut into 1 in. pieces
3 c. broccoli florets
3 large carrots, peeled and matchsticked
1 yellow bell pepper, thinly sliced
coconut oil to cook with
salt/pepper/paprika to season chicken
1/2 c. almonds, chopped
Combine sauce ingredients (minus the arrowroot powder) and whisk well together. Set aside.
Heat coconut oil in a wok. Add chicken and cook until no longer pink in the middle. Remove and set aside. Add additional coconut oil and vegetables. Stir fry the veggies until tender crisp. Add the chicken back in and the sauce. Continue cooking for another minute or two. If the sauce is too runny, add some arrowroot powder and continue to simmer for another minute or two or until thickened. Top with almonds before serving.
Husband Rating: 7 out of 10
Food for Thought: As with any stir fry, any veggies can work in it. It’s a great way to clean out some of the veggies you have on hand.
I got a whole bunch of g/f recipes from a friend (Angie K.) and have been looking for ones to try. I didn’t have all of the original ingredients this recipe called for so made up a few of my own. The resulting concoction was delicious and quite easy. As far as my sons, one ate only the chicken from this dish and the other ate only the rice noodles… but hey, I am happy they ate something! 🙂 Tis the life of a mom of preschoolers! I liked it a lot and am looking forward to the leftovers for lunch tomorrow.
Chicken Stir Fry
1 Tbsp. GF soy sauce
1 Tbsp. cornstarch or tapioca starch
1 Tbsp. apple juice or cooking sherry
1 clove garlic, minced
2 Tbsp. fresh ginger root, grated
1/2 tsp. salt
3/4 c water
1 TBSP GF soy sauce
1 TBSP cornstarch or tapioca starch
1/2 tsp. honey
2 boneless, skinless chicken breasts
5 large carrots, peeled and sliced
1 1/2 c. shelled edamame
2 Tbsp. sesame oil, divided
8 oz. rice noodles
1/4 – 1/4 c. unsalted roasted peanuts
In a large bowl, combine marinade ingredients. Cut chicken into bite-sized pieces and put into marinade. Allow to sit for 15 minutes.
Meanwhile, combine sauce ingredients in a small bowl and whisk to combine. Follow package directions to cook rice noodles.
In a large skillet, heat 1 Tbsp. sesame oil over medium-high heat. Add carrots and edamame and cook for 4-5 minutes or until carrots are just tender. Remove from skillet and set aside.
Add remaining sesame oil and heat over medium-high heat. Add chicken and cook until no longer pink through. Stir frequently as the marinade seemed to stick to the pan. Return vegetables to pan. Add the nuts and sauce and reduce heat to medium-low. Stir frequently heating through until sauce begins to thicken. Toss noodles with chicken mixture and remove from heat and serve.
Husband Rating: 5 out of 10
This recipe was originally meant to be for a wrap but after cooking it, I decided I would forgo the tortilla and eat mine as a salad. I am glad that I did! It was fresh, light, and tasty. My only complaint is that I wish I had made more of the chicken – we went through it too fast. Everyone liked it here. I will have to remember to double the amount of meat next time.
*Correct me if I am wrong, but I believe this recipe would be gluten-free if you use a gluten-free soy sauce and eat it as a salad, eliminating the wrap.
Thai Chicken Wraps or Salad
Recipe adapted from http://thepioneerwoman.com/cooking/2013/02/thai-chicken-wraps/
1 Tablespoon Rice Wine Vinegar
1/4 cup gluten-free soy sauce
1 teaspoon Pure Sesame Oil
1 teaspoon Hot Chili Oil
Juice Of 2 Limes
2 Tablespoon Minced Fresh Ginger
1 tsp. fresh minced garlic
11/2 teaspoon Cornstarch
2 Tablespoons Honey
2 chicken breasts, sliced
Peanut Sauce Dressing
1/2 c. Peanut butter
1/2 tsp. hot chili oil
3 Tbsp. honey
3 Tbsp. gluten-free soy sauce
water to thin
kale, stems removes and chopped leaves gently massaged with a small amount of salt
carrots, peeled and julienned
cucumber, seeds removed and julienned
Sesame oil to cook chicken
In a large bowl, combine chicken marinade ingredients, minus the cornstarch and honey. Whisk together and set aside approximately half of the mixture. To the remaining half, add the chicken. Allow to marinate for 20 minutes at minimum before cooking.
To the marinade set aside, whisk in the honey and cornstarch. Set aside for later.
Meanwhile, combine peanut sauce ingredients, adding water to thin the sauce as needed.
Heat a skillet to medium high heat and add sesame oil. Remove chicken breast pieces and cook until no longer pink. Add marinade/cornstarch mixture to the chicken and allow to thicken a bit.
Serve chicken either in a wrap with toppings as you prefer or in a salad form, using the peanut sauce as a dressing.
]This was an easy, delicious chicken in the slow cooker. Don’t you love recipes that you can toss in the slow cooker and think about it? One tip though… I cut up the chicken after cooking it to make it easier to serve to the boys. However, I think that it made it dry out a little too quickly and it would have been better if I had left them as whole breasts to serve. I would definitely serve it over rice as it will soak up the sauce nicely.
Recipe adapted from http://www.marthastewart.com
1/3 c. soy sauce
2 Tbsp. brown sugar
5 garlic cloves, minced
2/3 c. cilantro
2 in. piece ginger, cut into strips
2 scallions, thinly sliced diagonally
1 Tbsp. balsamic vinegar
1 tsp. coriander
1/2 tsp. pepper
4 boneless, skinless chicken breasts
4 carrots, thinly sliced
1 Tbsp. cornstarch
Stir together first 9 ingredients (from soy sauce through pepper). Add chicken and carrots and toss to coat. Place in a slow cooker and cook on low for 3-4 hours.
When chicken is almost done, whisk the corn starch with 1 Tbsp. water in a small bowl. Ladle 1 c. of the cooking liquid into the cornstarch mixture. Whisk to combine. Pour into a sauce pan and bring to a boil. Cook until thickened.
Turn off slow cooker and add corn starch mixture. Serve over rice or Asian noodles.
After this meal, I decided to coin the term “Carbivore” for my three-year old son Isaac. Of all the food we had at dinner, he ate only noodles… which fits the pattern of his eating: bread, noodles, rice, etc. But, these noodles were great – spicy and delicious! We had them with the Soy-Ginger Chicken (which I wouldn’t do again because it was a little too similar in ingredients) but overall great.
Szechuan Noodle Salad
6 oz. whole wheat linguine
1/4 c. bottled Szechuan sauce (*See note in Food for Thought)
1 Tbsp. creamy peanut butter
2 tsp. soy sauce
2 tsp. lime juice
1 c. matchstick-cut carrots
1/2 c. matchstick-cut green onions
Cook noodles according to package directions. Drain and rinse with cold water. Whisk Szechuan sauce, peanut butter, soy sauce, and lime juice until well combined. Toss noodles, carrots, green onions together with Szechuan mixture. Serve with your favorite Asian dish.
Food for Thought: You could easily make this dish a stand-alone meal as well, either as a vegetarian option or adding some beef or chicken to it.
*I couldn’t find bottled Szechuan sauce in the grocery store so I used the following to make 1/4 c. Szechuan-type sauce based on a few recipes I found online. I thought it tasted pretty good and was a quick and easy substitute for something I couldn’t find in the store.
1 Tbsp. soy sauce
1/2 Tbsp. sesame oil
1 1/2 Tbsp. dry sherry
1/2 Tbsp. Srirachi sauce
pinch red pepper flakes
1/4 tsp. sugar
1/4 tsp. salt
Oooh, this was a yummy stir fry!!! Even the leftovers were great! It tasted so healthy and flavorful all at the same time! You should definitely try this one!
Recipe adapted from Cooking Light, June 2012
1 pkg. soba noodles
2 boneless, skinless chicken breasts, cut into 1-in. cubes
2 Tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. olive oil
1 Tbsp. dark toasted sesame oil
2 c. broccoli florets
2 large carrots, sliced
1 c. frozen shelled edamame
2 tsp. minced garlic
1 red bell pepper, sliced
1 small yellow onion, diced
1 c. dry-roasted cashews
2 Tbsp. rice vinegar
4 Tbsp. honey
3 Tbsp. soy sauce
1/2 Tbsp. Sriracha sauce
Cook soba noodles according to package directions.
Combine chicken, cornstarch, salt, and pepper. Stir to coat.
In a large skillet, heat olive oil and sesame oil over medium-high heat. Add chicken mixture and saute for 4 minutes or until lightly browned. Increase heat to high and add broccoli, carrots, edamame, garlic, pepper, and onion. Cook for about 5 minutes or until vegetables are tender-crisp and chicken is cooked through, stirring frequently. Add in cashews and stir.
In a small bowl, whisk together vinegar, honey, soy sauce, and Sriracha sauce. Add to chicken mixture and toss to coat. Serve over noodles.
Husband Rating: 9.5 out of 10
Food for Thought: The original recipe called for twice as much Sriracha sauce. I halved in for the boys but definitely think the heat would be tasty for those of you out there that like a little kick.