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Paleo cauliflower fried rice

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Paleo cauliflower fried rice

Make this Paleo Fried Rice using cauliflower in place of rice and tons of veggies for a healthy, quick, 30-minute meal that’s vegetarian and delicious.

It’s that time of the month again (no, no…not the big red…yeah i went there)…for my bloggin’ friends to pull together to bring you some wonderful, healthy recipes. This month is all about “detoxification.” I use detox as a loose term, because really I just mean wholesome and healthy, sans any kind of hormones and allergens.

I made you a lip lickin’ paleo fried rice recipe made with cauliflower rice that is so unbelievably delicious you won’t even miss the white rice.  I used a new product in my recipe too…coconut aminos, in place of soy sauce/tamari. Yum times 1,000. It’s gluten and soy-free, making this product paleo-friendly. To my surprise, it was really tasty and in case your wondering…didn’t really taste extremely coconutty. Before we dive deeper into my recipe, let’s check out the line-up from my girls…

6 Delicious Ways to Detox Your New Year #wholefoodies

Lexi’s Clean Kitchen made Roasted Salmon with Apple Fennel Salad over Garlicky Kale

Roasted Salmon with Apple Fennel Salad over Garlicky Kale + 5 More Ways to Detox Your Life in 2015! #wholefoodies

Food Faith Fitness made a Coconut Cashew Smoothie Bowl

Coconut Cashew Smoothie Bowl + Roasted Salmon with Apple Fennel Salad over Garlicky Kale + 5 More Ways to Detox Your Life in 2015! #wholefoodies

Eating Bird Food made Superfood Energy Balls

Superfood Energy Balls Coconut Cashew Smoothie Bowl + Roasted Salmon with Apple Fennel Salad over Garlicky Kale + 5 More Ways to Detox Your Life in 2015! #wholefoodies

The Healthy Maven made Detox Veggie Soup

Detox Veggie Soup Coconut Cashew Smoothie Bowl + Roasted Salmon with Apple Fennel Salad over Garlicky Kale + 5 More Ways to Detox Your Life in 2015! #wholefoodies

Nosh and Nourish made Super Yellow Juice

Super Yellow Juice Coconut Cashew Smoothie Bowl + Roasted Salmon with Apple Fennel Salad over Garlicky Kale + 5 More Ways to Detox Your Life in 2015! #wholefoodies

I was really excited for the egg in this recipe because we picked up another 6 dozen farm fresh eggs from Blake’s dad while we were home in Kansas for Christmas. Those eggs always have the most amazing golden yellow color. 

Ingredients for Paleo cauliflower fried rice

  • EVOO
  • minced garlic
  • onion
  • carrots
  • purple cabbage
  • cauliflower rice
  • salt and pepper, to taste
  • coconut aminos
  • sriracha, to taste
  • eggs

At the last minute, I pulled peas out of this recipe because I realized they were not technically “paleo.” Looking back, I wish I would have added them. Not only do I love peas, but they would have given this dish the perfect pop of green I was looking for.

Oh well- I did it for you paleo peeps 

Make this Paleo Fried Rice using cauliflower in place of rice and tons of veggies for a healthy, quick, 30-minute meal that's healthy and delicious.

For my vegan friends…

All you have to do to this dish to make it vegan-friendly, is omit the egg and voila, you’ve got yourself grain-free vegan friend rice. 

Just remember you can always modify any of my recipes to your liking!

Make this Paleo Fried Rice using cauliflower in place of rice and tons of veggies for a healthy, quick, 30-minute meal that's vegetarian and delicious.

for the cauliflower…you will most definitely need a food processor. I currently only have a small KitchenAid, so I had to do it in batches. I am just dying for a full-size one There would be less mess, that’s for sure! 

If you want a bit of a heartier meal, feel free to add in some shrimpies, chicken, been, or pork. 

 One last thing before I go…we are giving away $150 Amazon gift card to kick off the New Year Good luck and Enjoy, friends!

ENJOY!

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Paleo Fried Rice + $150 Amazon Giftcard Giveaway!

  • Author: Lee Hersh
  • Total Time: 30 minutes
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Ingredients

Scale
  • 2–4 tablespoons EVOO
  • 2 tablespoons minced garlic
  • 1/2 medium onion, finely diced
  • 1/2 cup carrots, finely diced
  • 1/2 cup purple cabbage, finely diced
  • 2 cups cauliflower rice (~ 1 head)
  • salt and pepper, to taste
  • 3 tablespoons coconut aminos
  • 1–4 teaspoons sriracha, to taste
  • 2 organic eggs

Instructions

  1. First, begin by prepping vegetables. Finley dice onion, carrots, and purple cabbage. Set aside. Then, de-stem cauliflower and place cauliflower florets (~1 small cauliflower head) in a large food processor. Pulse for about 30 seconds, or until the cauliflower has turned into little pellets, resembling cous cous.
  2. Heat about 2 tablespoons of EVOO on a large sauce pan on medium/high heat. Then, add in minced garlic, and all of your veggies. Season with salt and pepper (be generous!). Then add coconut aminos and sriracha. At this point you may need to add a bit more EVOO to make sure nothing sticks to your pan. Cook for about 10-15 minutes or until the veggies have softened.
  3. While the veggies are sautéing, prep eggs. In a medium size bowl, scramble 2 eggs. Heat a small nonstick pan to medium/high heat and drizzle on about 1/2 tablespoon of EVOO. Cook eggs for about 3 minutes, scrambling, until done. Make sure the eggs are chopped into little pieces.
  4. Once the veggies are almost all the way done cooking, add in scrambled eggs and mix.
  5. Top with sliced avocado and more sriracha, to taste!
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

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Healthy Peanut Butter Cup Cupcakes

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Healthy Peanut Butter Cup Cupcakes

Have you cake and protein too! Make these healthy peanut butter cup cupcakes with 100% whole grains, all-natural sugars, and tons of protein! 

Have you cake and protein too! Make these healthy peanut butter cup cupcakes with 100% whole grains, all-natural sugar, and tons of protein! Top them with a lower-fat peanut butter protein frosting.

Get EXCITED for this recipe folks. I am super exciting to be partnering with Betterbody Foods today for these delicious Peanut Butter Cup Cupcakes topped with protein peanut butter frosting. Way back when FFF was just a wittle baby, I met the founder of Better Body Foods at The Blend Retreat. At that time, they only had one product. Today, they’ve got a plethora of amazingness and the best part is, it’s all in bulk! 

You guys know how much I love peanut flour. Well Betterbody Foods has their own variation (plus a chocolate version too!). 

Have you cake and protein too! Make these healthy peanut butter cup cupcakes with 100% whole grains, all-natural sugar, and tons of protein! Top them with a lower-fat peanut butter protein frosting.

These cupcakes swirl together chocolate batter and peanut butter batter to give you that peanut butter cup deliciousness all in one bite. They’re made with…

  • 100% whole grains
  • all-natural sweeteners 
  • no butter
  • real food
Have you cake and protein too! Make these healthy peanut butter cup cupcakes with 100% whole grains, all-natural sugar, and tons of protein! Top them with a lower-fat peanut butter protein frosting.

I decided to make my own protein rich frosting by using PB Fit, a little bit of honey, and almond milk, to make a spreadable peanut frosting that’s low-fat and oober delicious.

This stuff is delicious eaten alone and would even be the PERFECT protein-filled post workout snack. Frosting = protein. Yes.

Have you cake and protein too! Make these healthy peanut butter cup cupcakes with 100% whole grains, all-natural sugar, and tons of protein! Top them with a lower-fat peanut butter protein frosting.

You can find all Better Body Foods products Sam’s Club, Walmart, Kroger, and more! Use their store locator HERE to search for retailers near you. My favorite BBF products are the Organic Coconut Palm Sugar, PB Fit, and Organic Extra Virgin Coconut Oil.

Have you cake and protein too! Make these healthy peanut butter cup cupcakes with 100% whole grains, all-natural sugar, and tons of protein! Top them with a lower-fat peanut butter protein frosting.
Whip up this easy coconut flour mug cake for dessert in just a couple of minutes. It's paleo, grain-free, and refined sugar-free!

I hope enjoy our this Healthy Peanut Butter Cup Cupcakes recipe

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Healthy Peanut Butter Cup Cupcakes

Healthy Peanut Butter Cup Cupcakes

  • Author: Sandra
  • Total Time: 30 minutes
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Ingredients

Scale

Base Batter

  • 3/4 cup ground oat flour
  • 3/4 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup coconut sugar
  • 2 eggs, large
  • 1 teaspoon vanilla extract
  • 3 tablespoons honey
  • 1/3 cup apple sauce
  • 1 cup almond milk
  • 1/4 cup coconut oil

For the Peanut Butter Layer

  • 1 cup base batter*
  • 2 tablespoons peanut butter powder
  • 1 tablespoon peanut butter

For the Chocolate Layer

  • The rest of the base layer (after 1 cup is taken out for the peanut butter layer)*
  • 1/4 cup cocoa powder
  • 1 tablespoon honey

For the Frosting

  • 1 cup peanut flour
  • 3/4 cup almond milk, unsweetened
  • 2 tablespoons honey

Instructions

For the Base Batter

  1. First, preheat oven to 350ºF. Place all of the dry ingredients in a large bowl. Then in a separate bowl, mix together all wet ingredients, minus the coconut oil.
  2. Add the wet ingredients to the dry ingredients and mix until combined. Melt coconut oil and add to the batter. Mix.

For the Peanut Butter Layer

  1. Spoon out 1 cup of the base batter into a separate bowl. Then, add in peanut butter powder and peanut butter and mix until combined.

For the Chocolate Layer

  1. Using the rest of the batter, mix in 1/4 cup cocoa powder and 1 additional tablespoon of honey.

For the Peanut Butter Cup Muffins

  1. Spray a cupcake tin with nonstick cooking spray (I used coconut oil cooking spray). Then, spoon in 2 heaping tablespoons of the chocolate layer. Add 1 heaping tablespoon of the peanut butter layer on top of the chocolate.
  2. Bake at 350ºF for 20 minutes.

For the Peanut Flour Frosting

  1. Mix all ingredients together. If your frosting is too thin, add more peanut flour. If your frosting is too thick, add more almond milk.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 199
  • Sugar: 16
  • Fat: 8
  • Carbohydrates: 27
  • Fiber: 3
  • Protein: 8

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Gluten Free Sausage Pizza Pasta

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Gluten Free Sausage Pizza Pasta

Guys. This dish is so easy you’re going to scream for joy! All you really need are 4 simple ingredients: brown rice noodles (or normal noodles if you aren’t a GFer), diced tomatoes, tomato sauce, and Italian sausage.

The spices and vino give added flavor, but if you don’t have them it’s not the end of the world because the Italian sausage has so much flavor it’s like sausage pizza in pasta form. 

This reminds me of my Grandma Marie. She is a pizza making machine…and sausage has always been a favorite of mine! Simple ingredients make the best of dishes and that’s exactly what this is!

I wasn’t going to add cheese….but what’s a pizza without cheese? Plus- Grandma would insist!

The more mozzarella the better.  

Gluten Free Sausage Pizza Pasta made with brown rice noodles and homemade meat sauce.

TJ’s makes a new Gluten Free Rice based pasta with quinoa in it. I swear you can not tell a difference between this gfree pasta and normal gluten-filled pasta. 

The italian sausage I got from a local indoor farmer’s market in Solon, OH called Miles Market. They had lots of great organic produce and a pretty big meat section! Love shopping local.

Gluten Free Sausage Pizza Pasta made with brown rice noodles and homemade meat sauce.
Gluten Free Sausage Pizza Pasta made with brown rice noodles and homemade meat sauce.

Ingredients for Gluten Free Sausage Pizza Pasta

  •  Italian Sausage
  • tomatoes
  • tomato sauce
  • mozzarella cheese
  • basil
  • parsly
  • minced garlic
  • salt and pepper to taste
  • red wine
  • pasta

Back to the pasta. For the sauce I used two main pizza sauce ingredients: diced tomatoes and tomato sauce. My mom had some red vino opened, so a drip of that went into it as well!

Gluten Free Sausage Pizza Pasta made with brown rice noodles and homemade meat sauce.

gul gul gul gul gul (that’s the noise the wine made, hehe)

Gluten Free Sausage Pizza Pasta made with brown rice noodles and homemade meat sauce.

Okay this stuff is just as good, if not better, reheated. I am a HUGE fan of leftovers, especially Italian leftovers so DO NOT throw away your extra pasta. Stick it in a tupperware for the next days lunch or dinner (or breakfast if you’re adventurous).

Gluten Free Sausage Pizza Pasta made with brown rice noodles and homemade meat sauce.
Gluten Free Sausage Pizza Pasta made with brown rice noodles and homemade meat sauce.

Pizza or pasta? …if you had to choose! 

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Gluten Free Sausage Pizza Pasta

Gluten Free Sausage Pizza Pasta

  • Author: Sandra
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Ingredients

Scale
  • 1 pound Italian Sausage
  • 1 14.5 oz can crushed tomatoes
  • 1 8 oz. can of organic tomato sauce
  • 1/4 cup mozzarella cheese
  • 1 teaspoon basil
  • 1 teaspoon parsly
  • 1 teaspoon minced garlic
  • salt and pepper to taste
  • drip of red wine
  • 3 cups gluten free pasta

Instructions

  1. Heat a large a large skillet to medium high heat. Then, transfer Italian sausage and garlic into skillet and let brown. Use a spatula to break up the meat, so that it sautés faster and more even.
  2. While the meat is browning, follow the directions on your gluten free pasta box, and cook about 3 cups of pasta.
  3. Once the meat is almost all the way brown, add in crushed tomatoes, tomato sauce, red wine, and spices. Let simmer for about 5 minutes.
  4. Once the pasta is fully cooked, strain and transfer into meat sauce. Season with salt and pepper, to taste.

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Chicken and Broccoli Stir Fry

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Chicken and Broccoli Stir Fry

I eat stir fry at least one a week. I was looking back in the FFF archives and it appears that I haven’t posted a stir fry recipe since 2011. $@!*#!($????  I thought about it for a awhile and concluded that: it’s a challenge.

Taking photos of stir fry is a challenge. I just haven’t been able to nail the right composition. Well 2014 is all about challenges, stepping outside of my comfort zone, and doing it.

Chicken and Broccoli Stir Fry

Have you ever had 365 Short Grain Brown Rice from Whole Foods? OH EM GEE. This is my ALL TIME FAVORITE. It is the most perfectly sticky brown rice and perfectly sticky brown rice makes me happy.

Chicken and Broccoli Stir Fry
Chicken and Broccoli Stir Fry

I used a few of my favorite flavors for my this Chicken and Broccoli Stir Fry recipe.

  • Hoison Sauce
  • All-Natural Ketchup (low sugar if possible) 
  • Soy Sauce (low sodium)
  • Sriracha
  • Honey
  • Garlic
  • Chili Pepper Flakes

If you are gluten free- all of these products can be purchased CERTIFIED gluten free. Because I am not strict gluten free, I use brands that are not certified g/f and I am okay with that! This doesn’t necessarily mean that they have wheat in the ingredient list, rather that they are produced at a plant where other products have wheat in them. I just wanted to bring this to your attention 

Chicken and Broccoli Stir Fry

Check ou these gawgeous red chili pepper flakes. My grandma and grandpa made them and gave Blake and I a jar for Chirstmas! #bestpresentever 

Chicken and Broccoli Stir Fry

For my veggies I kept things simple: yellow onion, pea pods, and broccoli. All (so) fresh (and so clean clean).

Chicken and Broccoli Stir Fry
Chicken and Broccoli Stir Fry
Chicken and Broccoli Stir Fry


What dinner do you make every week?

What’s your favorite grain, lately?

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chicken and broccoli stir fry

Chicken and Broccoli Stir Fry

  • Author: Sandra
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Ingredients

Scale
  • 2 large chicken breasts
  • 1/2 medium yellow onion
  • 2 large heads of broccoli
  • 3 cups pea pods
  • 1 tablespoon olive oil
  • 1 teaspoon garlic (or more)
  • 2 tablespoons hoison sauce
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 teaspoon sriracha
  • 1 teaspoon honey
  • 1 teaspoon red chili pepper flakes (add more if you like spicy or add less/omit if you like mild)
  • 1 cup short grain brown rice
  • 2 cups water

Instructions

  1. Begin by preparing brown rice. In a medium size pot, bring 1 cup of short grain brown rice and 2 cups of water to a rolling boil. Once boiling, turn to low heat and cover. Let simmer until water has dissolved. Fluff with a fork.
  2. While the rice is cooking, begin prepping and cooking stir fry. First, heat a tablespoon of olive oil in a large pan or wok to medium/high heat. Next, prepare the stir fry sauce. In a small bowl, mix together garlic, hoison sauce, ketchup, soy sauce, sriracha, honey, and red chili pepper flakes.
  3. Next, evenly slice chicken breast. I like to cut mine thin, so that it cooks faster. Prep veggies by dicing onions and cutting broccoli into bite-sized pieces.
  4. Place chicken breast onto pan and sautee, flipping chicken about every 30 seconds. Once the chicken is almost cooked all the way through, add the veggies. Sautee for about 30 seconds and then cover for 3-5 minutes. By covering the dish, the veggies with steam themselves and cook faster.
  5. Finally add in sauce and sautee for a few more minutes so that everything is evenly coated.
  6. Serve over a bed of short grain brown rice.

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Quinoa Meatball Sliders

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Quinoa Meatball Sliders

Turkey Quinoa Meatball Sliders

I got a reader suggestion a few months back to create a gluten free meatball that was made with quinoa. So dun dun dunnnnn here she is! Quinoa meatball sliders made with lean ground turkey, quinoa, delicious fresh spices, and my secret gluten free meatball ingredient:

OATMEAL. 

Turkey Quinoa Meatball Sliders

I’m sure you are wondering if these mini buns are gluten free. They are not. I bought whole wheat buns, but I know that Udi’s makes a gluten free dinner roll if you are gluten sensitive or celiac. 

How cute are these?! 

Turkey Quinoa Meatball Sliders

They are super duper simple to make because I decided to ditch my pan and bake them instead. That way, I wont risk burning the crap out of them like I’ve done in the past

Turkey Quinoa Meatball Sliders

Ingredients for Quinoa Meatball Sliders

  • ground turkey
  • quinoa, cooked
  • egg
  • fresh parsley, minced
  • onion powder
  • garlic powder
  • quick cooking oats
  • -salt and pepper to taste
  • marinara sauce
  • grated parmesan cheese,

If you are a beef lover or cooking for a beef lover (:D), feel free to use ground beef. I personally prefer ground turkey or chicken, but Blake on the other hand…is all about the beef! 

Turkey Quinoa Meatball Sliders

Once the meatballs have cooked all the way through, all you have to do is heat up your favorite store bought or homemade marinara sauce and give your meatballs a nice warm bath..smothering them in goodness. 

Turkey Quinoa Meatball Sliders

My intent was to have this post go live sayyyyyyy 3 days ago, so you could be preparing for the Super Bowl. Better late than never right? I can see it now- half time rolls around and boom, a big tray of little Quinoa Meatball Sliders topped with fresh mozzarella appears.

NOM NOM NOM.

Turkey Quinoa Meatball Sliders

And for the bread haters out there…EAT EM PLAIN!

I enjoyed them this way too

Turkey Quinoa Meatball Sliders

Are you watching the Superbowl?

2. If so what’s on your menu?

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Quinoa Meatball Sliders

  • Author: Sandra
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Ingredients

Scale
  • 1 pound of lean, ground turkey
  • 1 cup quinoa, cooked (1/2 cup of quinoa + 1 cup water = 1 cup cooked)
  • 1 egg, large
  • 1/4 cup fresh parsley, minced
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/3 cup quick cooking oats
  • salt and pepper to taste
  • 2 cups of your favorite marinara sauce
  • 1/2 cup grated parmesan cheese, fresh
  • 18 – 20 dinner rolls

Instructions

  1. First, preheat oven to 375 and spray a cookie sheet with nonstick cooking spray.
  2. Then, in a large bowl, mix together all ingredients (except for the marinara sauce and parmesan cheese). I used my hands for this part.
  3. Using about a 1 inch cookie scoop, scoop out a heaping scoop of meat and form into a ball in your palm. Place on cookie sheet. Repeat.
  4. Bake at 375 for about 23-25 minutes, or until your meatballs are no longer pink in the middle.
  5. Once your meatballs are down, place marinara sauce into a large sauce pan and heat up. Then, transfer meatballs into sauce and coat with sauce.
  6. Make sliders by cutting dinner rolls in half, placing a meatball on top and grating fresh parmesan cheese on top!

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Super Simple Almond Encrusted Tilapia + a workout!

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Super Simple Almond Encrusted Tilapia

TILAPIA!!!!!

Is one of the foods Blake and I always have on hand. in bulk. and frozen. Along with Kansas beef- which we get every year from Blake’s dad.

Because winter here in Minnesota is cruel and doesn’t allow us to use our grill, we’ve pretty much turned to baking, crock-potting, and pan frying all of our meat. Because a meal without meat is not a meal (according to Mr. B!).  You guys are going to love the simplicity and ease of this dish!

Super Simple Almond Encrusted Tilapia #dinner #cleaneats

Super simple ingredients and a whole lotta texture and flavor! The lemon squeeze at the end really takes this to perfection. 

Super Simple Almond Encrusted Tilapia #dinner #cleaneats

I remember as a kid eating fish sticks. Yerp. The kind that you can buy pre-packaged. These are WAY better.

I blame my fish sticks eating on my sister- who was THE PICKIEST eater as a child. Her diet consisted of fish sticks, peanut butter sandwiches (probably without the jelly), chicken fingers, bananas, and that’s about it. I remember when she ate her first hamburger in high school. 

Super Simple Almond Encrusted Tilapia #dinner #cleaneats
Super Simple Almond Encrusted Tilapia #dinner #cleaneats
Super Simple Almond Encrusted Tilapia #dinner #cleaneats

Ingredients for Super Simple Almond Encrusted Tilapia

  • filets
  • crushed almonds
  • salt (to-taste)
  • pepper (to-taste)
  • lemon wedge
  • EVOO

Served along side my homemade fish sticks is some simple marinara sauce I got from Target. You could even make homemade marinara if you’re diggin it!

Super Simple Almond Encrusted Tilapia #dinner #cleaneats

And because I haven’t shared a workout in a while — check it out. Total Body Tabata- Combining cardio tabatas and a body weight circuit. I did this post a few weeks ago again for Anytime Fitness. ENJOY, kids!

total-body-tabata-workout-img

Fish Sticks- do or don’t in your current diet? 

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Super Simple Almond Encrusted Tilapia + a workout!

Super Simple Almond Encrusted Tilapia + a workout!

  • Author: Sandra
  • Total Time: 30 minutes
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Ingredients

Scale
  • 4 servings of Tilapia (4-4oz. filets), thawed
  • ½ cup of coarsely crushed almonds
  • ½ cup of finely crushed almonds or almond meal
  • salt (to-taste)
  • pepper (to-taste)
  • ½ lemon wedge
  • 1.5 tablespoons + .5 tablespoons EVOO

Instructions

  1. First, prep the the almond topping by placing ½ cup of whole or slivered almonds in a food processor. Process the almonds until they become flour-like and are finely ground. Add ½ cup more of almonds and coarsely chop, enough so that the larger pieces will stick to the fish. Add in salt and pepper to taste and give it one last spin. Transfer onto a large plate.
  2. Next, preheat a large skillet with about 1.5 tablespoons of olive oil to medium heat. Then, prep tilapia by slicing each fillet in half or thirds. The tilapia might already have a natural cut in it, so feel free to follow that line.
  3. Rub each slice with olive oil on both sides. This will help the almond crust stick to the fish. Then, coat the the fish in the almond topping on both sides.
  4. Transfer fish onto skillet. Sprinkle with additional salt and let cook for about 5 or 6 minutes or until the almonds begin to brown. Then flip and cook for an additional 5 or 6 minutes.
  5. Once fully cooked, transfer tilapia onto a large plate and garnish with a squeeze of fresh lemon.

 

 

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Nutrition

  • Calories: 248
  • Sugar: 1g
  • Fat: 15g
  • Carbohydrates: 4g
  • Fiber: 2 g
  • Protein: 25g

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