Thursday, 31 January 2013

Cauliflower Fried Rice

As we grow older, it seems that the world races by at neck-breaking speeds. Our high-paced society, technology, and increasingly busy schedules doesn't help. One of the issues with this fast-paced lifestyle so many of us have, is it makes having a healthy lifestyle much more difficult. Not impossible, just more difficult. And of course, when you have a few minutes to scarf down some breakfast, a short break in the morning, maybe a 1/2 hour lunch, short break in the afternoon and then 1/2 hour to prepare supper in between gymnastics, dance lessons, music lessons, soccer practice and basketball games. Never mind everything else that comes up on your day-to-day schedule. When life is this chaotic, who wouldn't go for the highly processed, quick and easy solutions for meal time. Our society has made this convenient with freezer meals, energy drinks, meal replacement bars and beverages, etc.

So today's meal is actually an easy, quick meal, that you can still prepare from scratch and is healthy for the family, never mind delicious. And even better, it's gluten free!

It's important, especially in our busy lives, to still have a healthy and balanced lifestyle. This can be as simple as reaching for those carrot sticks, instead of that chocolate bar, for your snack. Having an apple and piece of toast, with raw honey and cinnamon, for breakfast, instead of a bowl of corn pops. You get the idea :)

Today's recipe is a new spin on the classic "Fried Rice". But instead of using the starchy, which rice, we will be using my new favourite replacement, cauliflower! I came upon this recipe on Detoxinista which is a fabulous blog for healthy recipes. I encourage you to check it out!

Hope you enjoy


(serves 1. Adjust amounts for number of people. I tripled the recipe and it fed my husband and I with leftovers)

2 cups of cauliflower "rice" (1 head of cauliflower will produce approx 3-4 cups of cauliflower rice)
1 Tbsp extra virgin coconut oil
1/2 cup carrots, chopped
1/2 cup celery, chopped
1 garlic clove, minced
1 whole egg
Tamari (gluten-free soy sauce), to taste
sea salt, to taste


- Make cauliflower "rice" but putting raw cauliflower florets into your blender or food processor and pulse until it becomes rice-like. So simple! (if using a blender, do small amounts at a time to prevent clogging by the blades.)

- saute the garlic in coconut oil, over medium heat.

- Add the carrots and a splash of water to prevent sticking. Cook for 5 minutes, or until crisp-tender.

- Add the celery and egg, which will start to cook quickly.

I buy TLC Farms eggs for the best quality!

- Add in the cauliflower rice, along with a splash of tamari and salt. Stir to combine and heat through, about 3-5 minutes.

- Adjust seasonings to taste. Serve piping hot.

This recipe is easy to adapt to tastes and preferences. If vegan, omit the egg and substitute with crumbled tofu. If you prefer other veggies, use whatever you like or have on hand.

Happy Eating!

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