Wednesday, April 30, 2014

Cauliflower Fried Rice

Wow, I cannot believe it's been so long since I've blogged. I'm finally back though. I've had a little hiccup with my health and needed to modify my eating due to a rare liver disease I was diagnosed with. Rather than let this disease get the best of me, I've decided to kick this disease in the butt! I'm fighting this everyday and I'm praying and hoping with this drastic change that in 6 months the doctors will see a major change with my health.

Eating healthy isn't what it's all about, exercise is needed with proper nutrition. Tomorrow will be my first day back at the gym since I've gotten sick. I am fighting this every step of the way... I know I can do this. Never giving up!

So with this new change in my nutrition plan, I'm doing a high fiber plant based plan. Meat will definitely be hard to give up but my health and family is my number 1 priority. 

This was an AMAZING paleo dish I made and wow! I'm hooked. I tried doing a lemon cauliflower rice in the past and I wasn't too pleased with it, but this was is so good and I'm definitely going to make this again!!!!

4 cups riced cauliflower, loosely packed (don’t cook it, rice it raw!)
2 Tbsp coconut oil
1 shallot or small onion, diced (I used a large shallot)
4 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1/4 cup peas (optional)
3 1/2 Tbsp soy sauce or liquid aminos (I used liquid aminos — if you use soy sauce, start with less and taste before adding the whole amount)
6 egg whites and 2 yolks, beaten
To rice cauliflower: Process fresh cauliflower until it is the size of rice, either using the plain steel blade or the shredder blade. Alternatively, you can shred it with a hand-held grater, or even use a knife, if you have the dexterity to chop it up VERY finely.
 Scramble eggs and set aside.
In a skillet on medium heat, heat the coconut oil, then add carrot and onion/shallot (not the green onion) and saute for a couple minutes. Add the cauliflower to the skillet, stir and add liquid aminos or soy sauce.  Saute until softened (this took mine about 10 minutes, but it will depend on the size of your cauli rice and the heat–just taste test!). 
Next, make a well in the center of pan and add eggs. Cover pan until eggs are cooked through, stirring eggs frequently.  Add peas, taste the mixture, and add a bit more liquid aminos or soy sauce if you like 
Serve hot. You can add chicken, shrimp or anything you want. If you add too many veggies besides the cauli, celery, carrots, and peas, it’ll lose it’s “fried rice” feeling.

Tuesday, April 1, 2014

Thai Ground Turkey Salad

I cannot explain how much I love eating healthy!!! I feel AMAZING!!! Had I known a year ago I would be eating clean, I probably wouldn't believe it.  I now cannot imagine eating differently. This has been such an amazing lifestyle change. I love it.

Not only do I have crazy energy to keep up with my two toddlers, I workout everyday and have started doing more crafts with the kids and taking them out more places. I've overcome some personal fears I've had and challenged myself to try harder.... I'm now a No Excuses Mom! 

I challenge myself everyday to try something new.... This recipe was definitely something new, and it was a complete success.... You don't even need dressing because this is so amazing! 

I hope you all try it!

1 lb. lean ground turkey (less than 10% fat)
2 tsp. sasame oil (or slightly more if you're not using a non-stick pan)
6 cloves finely minced garlic
1/2 cup onion, minced 
6 baby bell peppers, minced
2 tbs fresh grated ginger
1 tbs chili paste
1 tbs siracha
2 tbs liquid aminos (or soy sauce)
2 tbs pure honey 
6 cups coarsely chopped and washed romaine lettuce (about 3 heads of romaine hearts, with outer leaves removed)
1/4 cup chopped cilantro (or more)
1/4 cup chopped mint (or more)
1/2 cup chopped peanuts (for garnishing salad)
fresh cut limes to squeeze on at the table (optional)

Mince the onions, garlic, and pepper, and chop the mint and cilantro (or green onion.)  

Heat the oil in a large non-stick frying pan and cook turkey, garlic, onions, and peppers over medium-high heat until it's well cooked and nicely browned, about 7 minutes.  Drain and return to pan. Add ginger, chili paste, siracha, soy sauce, honey and cook over low heat for 5 minutes and remove from heat. 

Chop the romaine and wash and spin dry with a salad spinner (or wash in a colander and dry with paper towels.)  Chop the peanuts and slice a few lime slices (if using.)  When the meat mixture has cooled 4-5 minutes, mix in the chopped mint and cilantro.

To serve the salad, fill the bowl with lettuce and top with a generous scoop of the seasoned turkey mixture and top with a few tablespoons of chopped peanuts.  Serve with fresh lime slices to squeeze over at the table if desired. 

Here's Jacks:

For mine, I added cucumber: