Tag Archives: cauliflower rice

{Whole30} Day 23

Only seven days to go! In some ways I am so ready for it to be over. In other ways I don’t really mind and it’s easier than I expected it to be. There is so much to process through in what I’ve learned and what I’ll take away from this. I will for sure be keeping up a lot of these new habits. I love being so intentional about incorporating tons of veggies into each meal. I love being mindful of getting plenty of protein and fat in each meal. I’d say lunches and dinners haven’t been hard to make the switch, and I see many paleo style meals in our future, post-Whole30. I really love the practice of replacing the starch in your meal with more veggies.

Breakfast is the one meal that I sometimes crave something different. A BUTTER, a piece of toast, soaked oatmeal once in awhile, the occasional paleo pancake WITH some real maple syrup, BUTTER…those are things that might sneak their way back in once in awhile :). I also miss my sweeteners. I’ve said before, I don’t use refined sugar, ever. But I do enjoy some healthified paleo-style treats now and again. And coconut sugar in my coffee. And honey in my tea. Ahhhh, yes, I have learned new and important habits. But I also am not afraid of some of the ones I had pre-Whole30. I will strive for a healthy balance going forward!

I’ve had this two days in a row: an egg scramble with chicken sausage, zucchini, and mushrooms, and those mini sweet peppers (my new obsession!). And then I decided to give this Sweet Beet Smoothie a try. Sounds gross, I know. It’s actually quite delicious! And the kids chugged it down. I was inspired to make it because I had a container of steamed beets in the fridge that needed using up. Then when I came across this recipe for the smoothie, I noticed that it called for cooked beets. Now, I can’t say that I would ever go through the trouble of cooking beets just for this smoothie (they’re really a bit troublesome to cook, what with the peeling and inevitable pink-stained hands). But because I already some cooked and in the fridge, I decided to give it a go. And it was so good yesterday (and I had enough beets left over) that I made it again today! Also, it should be noted that I’m not really a huge smoothie fan. I like the idea of them. But then when it comes time to drink it I usually get about half way through and lose interest. Something about the texture? But this one I had no trouble at all getting down.
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*recipe notes: I omitted the protein powder and the honey. I added about 5 ice cubes just because I like my smoothies really cold and somewhat slushie. And I added a handful of frozen kale just to see if I could get away with it – didn’t taste it at all!

My sweet mother in law took me and the kids out for a day downtown. We tried the Nordstrom Cafe for lunch. I was pleasantly surprised to immediately find something on the menu that needed very few changes to make it Whole30 compliant! I went with the Salad Nicoise with Herb and Garlic Salmon. It was so good! In case you’re not familiar (and since I forgot to take a photo), Salad Nicoise is a traditional French salad with hard boiled egg, green beans, capers, tomatoes, red onion, and potatoes. I believe it is traditionally topped with tuna, but I was happy to have mine with salmon. I of course omitted the potatoes, and used oil and vinegar for my dressing. Very very good and I’m excited to recreate it at home sometime.

This dinner was a total Hail Mary that turned out as a win. We were getting ready to leave the house this morning when I decided at the last minute that I really wanted to try and come up with something to slow cook while we were gone, since I knew we would have a late afternoon and I would be crunched for time to make dinner. I literally ran out to the freezer in the garage and scanned the shelves. I found a hunk of round steak, ran it inside, cut the plastic off, and plopped it in my dutch oven. Then I poured a jar of Trader Joe’s Organic Tomatillo Salsa on top and added a little water. I put the lid on and threw it in the oven (250) and said a little prayer. When we got home five hours later, the house smelled heavenly. I pulled it out and things were looking hopeful! I cut up the meat into smaller chunks so that they could all nestle into the sauce a bit more. I had a head of cauliflower that I really needed to use up, so I decided to try making some “rice”, which I thought could be a good accompaniment for some saucy chunky meat (just take your food processor to your cauliflower until it’s in tiny pieces, and then boil those for 5-10 min and strain. Rice!). Sauteed a sliced zucchini, and we were good to go! At the last minute I decided to throw some diced avocado on top of the meat+rice. Heaven. Seriously, it was so good. Full disclaimer, though: Bret wasn’t really a fan. He wasn’t a hater, but he wasn’t excited about it. So, I’m not sure if I’m the weirdo or if he’s the weirdo. Try it at your own risk!
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{Whole30} Day 8

The last two days have been wierd – I haven’t felt very hungry. Both yesterday and today I ate breakfast at 8:30, and never really felt super hungry until about 1:30. That is very abnormal for me! I did have a few nuts and maybe a couple bites of Hollis’ apple in between, but I didn’t even have my customary morning tea or coffee. Only eating when I feel hungry and feeling satisfied after meals for longer periods of time? I’ll take it!

I felt like switching things up this morning, and so I busted out the food processor to try out a new breakfast idea that I had seen on instagram: Cauliflower Rice “Porridge”. You basically chop up your cauliflower in the food processor, until it’s about the same size as rice. From there, you’re options are endless (use it as stir fried rice, use it as cauliflower mashers, and more)! I chopped up the whole head of cauliflower. I used about 1/3 of it for breakfast, and the rest for dinner, which you will see below. For this breakfast, you basically cook up your cauliflower rice in a skillet with coconut oil, and then after a few minutes add 1/2 a mashed banana and some coconut milk. Then you just stir for a few minutes until the porridge cooks up and gets soft. Put it in a bowl and top with chopped nuts, chia seeds, berries, and more coconut milk. The verdict? At first all I could think about was how much better it would be with a dash of maple syrup drizzled on top! Then I decided to try throwing some raisins on, and that actually helped alot. Next time I would add the raisins to the skillet mixture though, so that they could warm up in the liquid and get nice and soft. By the end of the bowl, I was very satisfied! I would say I downright enjoyed it. Oh, and the kicker? My kids gobbled it up (WITHOUT maple syrup too!). For the win. Oh, I also had two eggs on the side, just to make sure I got enough protein with the meal. I would make this again, especially when I can have maple syrup with it 🙂
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Used up the rest of my tuna salad, on a salad, again.
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It was decently nice out today, so the kids and I walked down to the neighbor’s house after their naps to get some more eggs. By the time we got home, they were both getting a bit cold, so we headed back inside. Maybe the fresh air and walk gave me an energy boost or something, because I then decided we should have a picnic! In the living room! On our carpet! For some reason I thought that laying down two towels would be enough to contain our mess. Haha.

I busted out some a hardboiled egg, some gouda cheese (for the kids, obvi), pistachios, an orange, and some pepperoni slices and we all went at it. Things went fine for awhile, until Parks started going after the hardboiled egg. And then trying to throw bits of yolk into the pistachio jar, then rubbing his yolk-y little hands all over the place, then spilling his milk, etc. I really wish I would have taken a photo at this point…Anyways, all that to say that that was my afternoon snack. And, check this out, best pepperoni ever:
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It’s a little pricey so I wouldn’t buy it all the time as a snack, but for Whole 30 I’m enjoying having it around.

I scouted around the ole internets for a meatball recipe, and came up with this one: Crockpot Asian Meatballs. Now, I found and decided on this recipe at about 5 pm, so clearly I did not have time to use the crockpot, but I figured I would just bake them. I would say I wasn’t too stoked on the final product….but alot of that was my fault. Her crockpot version with the sliced onions underneath sounds WAY more appealing than what I ended up with. I did chop up an onion to add to my meatball mixture, but I definitely did not chop it finely enough, and there were onion chunks sticking out. Not so cute. Also, her recipe called for 1 tablespoon of garlic powder. I’ve never heard of such a huge amount of garlic powder in a recipe!? So I did tone it down a bit, probably only used around 2 teaspoons. I should have followed my instinct more because even that was too much. Next time I would only do 1 tsp, max. However, who knows what the difference would be if they were in the crockpot?! Anyways, I wasn’t too stoked on them, but Bret said they were good and actually enjoyed the meal.

About that other 2/3 of the head of cauliflower rice? I wanted to try and make some sort of “fried rice” to go with the Asian meatballs. So I fried up the “rice” in a skillet with some coconut oil and ghee. When it was about done I set it aside in a bowl. Then in the same skillet I fried up some super thin sliced (using a mandolin) veggies. This is one of my latest favorite quick veggie sides. If you slice your veggies with a mandolin, they are so much thinner and therefor cook so much faster! Not to mention you save time slicing (mandolin = quicker than chopping with a knife). My current favorite combo, especially for Asian inspired dishes is carrots, celery, and cabbage. So, fry those up in your oil, add the cauliflower rice back in once they’re cooked, and splash a little coconut aminos on top of it all. Done and done. It was a great combo with the meatballs!
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