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 🙂
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:
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!