Spicy Quinoa Citrus Salad

Happy Memorial Day!

Memorial DayI want to take a moment to thank and acknowledge all the men and women who have given their lives protecting our country. The United States military dedicates their lives everyday to give us the opportunity to “celebrate” holidays such as this. Please make sure that while you are with your friends and families, at cookouts or the beach or wherever you choose to spend your day off from work, that you take a moment to remember what Memorial Day is really all about and to thank the veterans and current military members in your life! I know I couldn’t do what they do!

Spicy Quinoa Citrus Salad
So since I am hoping this weekend will also include a gathering of friends and family for you, or maybe just a nice day at home, I wanted to share this amazingly refreshing summer salad recipe with you! It is the perfect healthy dish to bring to a cookout or to serve as a side dish with a nice white fish or shrimp. You cold even add some leafy greens and make tacos with this as the filling! Or use it as a dip with gluten free corn chips! I love the Late July brand! They have so many yummy flavors… all gluten free!!

Spicy Quinoa Citrus Salad Spicy Quinoa Citrus Salad
This whole recipe takes about 30 minutes! I am even gunna give you a step by step for making this WHILE you get ready for your party! If you are a guy, just totally ignore the hair and makeup parts. In fact you probably only take 20 minutes to get ready so just go make this for your girlfriend while she is getting ready!! Sooo rinse your quinoa super well to avoid that nasty soapy flavor it might have if you don’t rinse it! Prepare quinoa according to package or the directions below. Once removed from the heat, jump in the shower. When you are so fresh and so clean come back and fluff the quinoa and place in a large bowl in the fridge. Chop your apple, onion, pepper and mandarin oranges and place in a medium bowl. Mince the garlic, cilantro and jalapeno and place in another medium bowl. Go dry your hair!

Spicy Quinoa Citrus Salad Spicy Quinoa Citrus Salad Spicy Quinoa Citrus Salad

While your straightener/curler is heating up come back and whip together the dressing following the directions below.

Spicy Quinoa Citrus Salad

Go do your make up and hair and put your party dress on! 🙂

Spicy Quinoa Citrus Salad

Ok now that you are all pretty and ready for your party, gently toss the veggies and fruit with half of the dressing and fold mixture into the chilled quinoa. Drizzle the second half of the dressing onto salad and gently until flavors are thoroughly combined. Season with salt and pepper and garnish with the remaining cilantro.

Enjoy your salad and your party and remember to thank the troops… today and everyday!

Spicy Quinoa Citrus Salad

Rating: 51

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 8 cups

Serving Size: 1 cup

Calories per serving: 147; Fiber 2.6 grams

Fat per serving: 4.8, Protein: 3.8 grams

Spicy Quinoa Citrus Salad

Ingredients

    Salad:
  • 1 c organic quinoa (I used Arrowhead Mills Organic Quinoa, I usually buy Bob's Red Mill products but this one is significantly cheaper)
  • 1 large gala apple, diced
  • 1/2 small red onion, diced
  • 2 small mandarin oranges, diced
  • 1/2 large bell pepper, diced (I used an orange one... I like the sweetness in them better)
  • Dressing:
  • Juice of 3 limes (about 1/3 cup) - use fresh... the bottled just isn't the same
  • 1 T local honey (agave nectar will work as well)
  • 1 jalapeno, seeded and minced (use less if you don't like spice!)
  • 1-2 minced garlic cloves (use fresh not jarred!)
  • 1/4 teaspoon ground cumin
  • 2 T POMPEIAN OlivExtra Original Canola & Extra Virgin Olive Oil Blend (can use canola oil or olive oil, or a combo of both... I like this brand for dressings!)
  • 3/4 c chopped fresh cilantro
  • 1/2 teaspoon lime zest
  • Kosher salt
  • Black Pepper

Instructions

    Salad:
  1. Rinse the quinoa in a strainer several times with cold water (Don't skip this step! You will be left with a "soapy" tasting bowl of what could have been delicious quinoa!).
  2. Bring 2 cups water to boil in a covered medium pot.
  3. Add quinoa, cover and simmer until the water is fully absorbed (approx 15 minutes).
  4. Remove from heat and let stand, undisturbed, for 10 minutes.
  5. Fluff with a fork and transfer to a large bowl to let cool. (Place in fridge, uncovered to speed this process up if necessary)
  6. Dice your apple, red onion, bell pepper and mandarin oranges (peeled of course).
  7. Place the diced fruits and veggies in a medium mixing bowl. Set aside.
  8. Dressing:
  9. Combine the lime juice, honey, diced jalapeno, minced garlic and cumin in a glass mixing bowl, whisking briskly.
  10. Slowly add the oil while whisking to combine evenly.
  11. Once the vinaigrette is smooth, whisk in chopped cilantro (MINUS 1 heaping tablespoon) as well as the lime zest. Season with salt and pepper to taste
  12. Combine:
  13. Pour in about half of the honey cilantro lime vinaigrette into the bowl of chopped fruits and veggies, gently toss to combine.
  14. Fold this mixture into the quinoa and drizzle in the remaining vinaigrette. Again, gently toss to combine thoroughly. Season with salt and pepper.
  15. Transfer the quinoa salad to a large serving bowl, garnish with remaining cilantro and serve immediately (or cover and keep in refrigerator for up to two days).
  16. ENJOY!

Notes

NOTE: The longer this sits in the dressing the more garlicky it will taste. Be aware of this if you plan to make ahead of time. I recommend dressing directly before serving.

Inspired by: Food Network

http://www.andasideoficecream.com/2014/05/25/spicy-quinoa-citrus-salad/

Spicy Quinoa Citrus Salad

Reader Feedback:

  • What are your holiday plans?
  • What is your favorite quinoa recipe?
  • What are you bringing to your holiday party… or are you brave enough to be the host!?

Ridiculously Healthy Veggie Fettuccine (Vegan & GF)

Ridiculously Healthy Veggie Fettuccine Gluten Free

Have you heard of Nasoya Pasta Zero!?! I just recently discovered these noodles at Publix in the produce section with the vegan cheeses and tofu products! I admit I was super skeptical of any product that looks like pasta, comes in a watery liquid AND has a claim to fame for it’s insanely low calorie count! 15 Calories! That’s it! You can eat the entire bag for 30 calories, which is a HUGE serving!
The equivalent amount of regular wheat, corn or rice pasta would be approximately 23o calories!

Nasoya Shirataki Nutrition Facts
Ingredients:
water, konjac flour, chickpea flour, potato starch, calcium hydroxide, reduced iron, folic acid

Pasta Zero FAQs

What are Shirataki Noodles?Ridiculously Healthy Veggie Fettuccine (Vegan & Gluten Free)
A traditional Japanese noodle made from the Konjac plant root. Shirataki noodles have little flavor but absorbs the delicious flavors you cook with. They can be used just like regular pasta but will save you a boat load in calories and carbs!

Why do Pasta Zero Shirataki Noodles have a unique smell?
Actually, all shirataki noodles have a slight fishy smell thanks to the Konjac plant root, which is used to make the noodles. It’s completely safe and is a natural smell which will decrease as the noodles are rinsed and cooked.

Are Pasta Zero Shirataki Noodles Gluten Free and Vegan?Ridiculously Healthy Veggie Fettuccine (Vegan & Gluten Free)
Yes

How do I cook with Pasta Zero Shirataki Noodles?
Be sure to drain and rinse the noodles under warm water for a couple minutes before using them.

Are Pasta Zero Shirataki Noodles made with non-GMO ingredients?
Yes, all Nasoya products are made using non-GMO ingredients.

Pasta Zero All Natural Shirataki Fettuccine Noodles

  • All Natural
  • Non-GMO
  • Fat Free
  • Vegan
  • Gluten Free
  • Low Calorie
  • Low Carb
  • Fortified with Iron

 

These noodles are similar to tofu in that they take on the flavor that you cook them with. They had a slightly chewier texture than normal pasta but it was so satisfying to have such a huge bowl of food for such low caloric intake! Enjoy and let me know what ingredients you decide to add! The recipe below is how I gobbled them up!

Ridiculously Healthy Veggie Fettuccine (Vegan & GF)

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2 large servings

Serving Size: 1/2 recipe

Calories per serving: 118; Fiber 5.5 grams

Fat per serving: 1.4; Protein 3 grams

Ridiculously Healthy Veggie Fettuccine (Vegan & GF)

Ingredients

Instructions

  1. Drain and rinse the noodles VERY well under warm water for a couple minutes before using them.
  2. Heat pan over medium heat with 1/2 tbsp of unrefined coconut oil.
  3. Chop bell pepper, mushrooms and tomatoes into large chunks.
  4. Drain and rinse corn. Set aside 1/3 of the can.
  5. Add all veggies to the hot pan and saute until heated through and cooked to your liking. I prefer to leave a little crunch to mine!
  6. Add noodles for the last three minutes of cooking and toss in seasonings of your choice. The noodles with loose their slightly funky smell while they are being cooked and will begin to take on the flavors you choose.
  7. Split into two large servings and enjoy your ridiculously low calorie and healthy meal!
http://www.andasideoficecream.com/2014/05/16/ridiculously-healthy-veggie-fettuccine-vegan-gluten-free/

Ridiculously Healthy Veggie Fettuccine (Vegan & Gluten Free)

Reader Response:

  • Can you get past the funky smell or look of certain foods pre-cooked?
  • Is a slightly chewy texture worth the 200 less calories to you!?
  • What ingredients would you like to try with these noodles? I am thinking about trying a vegan cheese sauce!

So many recipes… so little time! PS. Happy Mother’s Day!!

Happy Mother’s Day!

Happy Mothers Day

I hope all of you have had an amazing day! There is absolutely nothing like the love of a mother. Mother’s are the most selfless, giving, loving people in the world! I can’t imagine a day without my amazing mom! She has made me the woman I am today and started my love for cooking when I was very little! Her favorite thing in the world, even after a long day at work, is to spend hours in the kitchen, creating delicious and healthy masterpieces for the family. She loves hosting dinner parties and having family and friends over for the holidays. I feel so lucky every day for everything she has taught me <3

———————————————————————————————————————-

I also wanted to let you all know that as soon as I possibly can I will be posting so many new and fun recipes! I have them! I have the photos! I have taken the time to taste test and devour each and every delicious bite… just for you of course! And I am so excited to share them all with you!

Recipes Coming Soon Collage

Here is a mini collage of a few of my favorite recent recipes! Once I have them all posted I will link them back to this post as well 🙂

LEFT: Zesty Lime Shrimp Tacos

TOP RIGHT: Citrus Cilantro Quinoa Salad with a Kick

BOTTOM RIGHT: 30 Calorie Veggie Fettuccine

I have been insanely busy lately… which is a great thing, but I am dying to have more time with my fingers on this keyboard to type up fun posts and the detailed recipes for everyone. I feel pretty confident you will all be excited to try them. I have been experimenting with savory meals lately to counteract my never ending sweet tooth and am pretty darn happy with the results!

Reader Response:

The Best Gluten Free Pizza Crust Ever!

The Best Gluten Free Pizza Crust Ever
I got home from yoga last night around 7pm. I WAS STARVING! I went straight to the kitchen, covered in sweat and all my yoga glory, just to discover our fridge was about as empty as I have ever seen it. Our fruit and veggie drawers are usually so full that they overflow onto the bottom shelf. I grabbed the 85% empty cottage cheese container and scarfed it down while trying to figure out what the heck to make for dinner. Even my go to giant everything but the kitchen sink salad was out due to lack of… well everything but the kitchen sink. The one thing I did have was a little spaghetti squash. It seemed to be staring up at me sadly next to the 1/2 a zucchini and 1/2 an onion (I am not exaggerating… all of the toppings for this creation were left overs besides the olives that had been sitting unused in my pantry for months).

While browsing Pinterest the other day for gluten free recipes I saw a post for spaghetti squash pizza crust. More than a little intrigued, I read through a few recipes but all of them ended by saying that you could only eat this with a fork and they were still trying to find the magic ingredients to get it to stay together like a pizza. They also all included mass amounts of cheese for a binding agent…

So there I am… in my kitchen… mostly naked… in my yoga clothes… covered in now dry sweat… with an empty container of cottage cheese, a spoon andddd… a spaghetti squash. I am pretty sure my cat thought I was crazy and was wondering why the heck I was in the kitchen for so long and he hadn’t been fed. I decided I was going to attempt the pizza crust, which I swear to you I was positive was going to be a huge flop based on what I had at my finger tips (going to the store was out of the question at this point, I would have settled on ice cream for dinner before I got my butt back out the door). I could not believe how insanely good this ended up! Even my pizza loving, Italian boyfriend, LOVED it! When he got home later from being out with friends he devoured half! He couldn’t believe how healthy it was and how delicious it was! I actually think I am pretty lucky there was even one slice left for me for lunch today!

I have made cauliflower pizza crust before, which I now need to try again based on how well this recipe came out, but it crumbled when you picked it up. It tasted yummy but was almost more like an omelet with pizza toppings. Hard to explain but that was the flavor/texture I kept being reminded of. This however… I still can’t believe it was made with spaghetti squash. You would think it would be stringy and have a weird texture or flavor, but it sliced perfectly, browned lightly on the bottom and even got crunchy on the edges! ahhh I am tempted to make this again tonight! lol

WARNING: I took way too many pictures! I am going to try and narrow it down on here but just to put it in perspective… I started with 253. I am going to blame the difficulties I was having getting a good shot in my fluorescent lit kitchen. I really wish you could just switch on natural light. That would be pretty amazing.

Let’s get started with the Homemade Pizza Sauce

Spaghetti Squash Pizza Crust
Note: This sauce was WAYYYY more delicious than I expected. As I mentioned earlier, the ingredients in this entire pizza are literally the only things I had in my fridge and pantry. I know basil is more typical for pizza sauce but cilantro is one of my favorite herbs and this sauce turned out phenomenal! The cilantro gave it a light flavor that I loved!
Spaghetti Squash Pizza Crust Spaghetti Squash Pizza Crust
The finished product was very garlicky but soo soo good! If you follow the instructions below, your will not be as garlicky because you will not rush and skip the browning of the garlic step. This will make the sauce infinitely better!
Spaghetti Squash Pizza Crust

Onto the Toppings

Spaghetti Squash Pizza Crust Spaghetti Squash Pizza Crust Spaghetti Squash Pizza Crust
This section is going to be short and brief for two reasons. First, those three pics are all of the toppings on the whole pizza. If you know anything about me you know I LOVE toppings! Pizza toppings. Salad toppings. Sandwich toppings. And naturally Ice Cream toppings! Normally this pizza would have been piled high with every fresh veggie I could find. Unfortunately… this is all I could find :/ The second reason is that you could put absolutely any toppings you wanted on this! Keep it simple with sauce and cheese or add some or that carnivore stuff if that’s how you roll or plan ahead, unlike me, and go to the farmer’s market BEFORE you start this instead of the morning after.

Next up… THE CRUST Pre-Baking!

Roasted Spaghetti Squash
I am not going to delve into how to roast your spaghetti squash in this post but you can read all about how to do it in my post: Caramelized Roasted Spaghetti Squash (GF, DF, Vegan!) It is super easy! Mine roasted while I was in the shower. I do suggest for this specific recipe roasting it ahead of time though and letting it cool completely or at least most of the way.
Spaghetti Squash Pizza Crust Spaghetti Squash Pizza Crust
If you don’t do and/or if you skip the step about squeezing out the extra water (like I did… you live, you learn right?) the images above are what your crust will look like. I solved the issue by absorbing all that extra liquid with paper towels, but I felt super wasteful doing that and am pretty positive it would have been even better if I had gotten more of the liquid out.
Spaghetti Squash Pizza Crust
This is essentially what your crust will look like pre-baking, except hopefully a little less watery. Rest assured it will still come out awesome if there is extra liquid in the pan. You won’t be able to get all of it and it will evaporate as it is cooking. So DO NOT WORRY what it looks like before you bake it!

Onto the THE CRUST in all it’s baked up glory!

Spaghetti Squash Pizza Crust
These pictures do this crust absolutely no justice! I will leave you with the fact that the edges should be lightly browned and the whole top should be firm to the touch (15-18 minutes). I soooo badly wanted to take a bite at this point but knew I had to keep it pretty for the final pics! You’re welcome! 😉
Spaghetti Squash Pizza Crust

And then we put it all together!

Spaghetti Squash Pizza Crust
This is the part you get to have fun with! I was surprised how good this combination of flavors was! Try it out if it looks good to you! But feel free to add anything you like! And then let me know in the comments what you added and/or modified for you pizza! I really want to figure out how to make this vegan so if someone does please let me know!
Spaghetti Squash Pizza Crust
Now put this baby in the oven and let the magic happen!

and the BEST Gluten Free Pizza Ever (IMHO)!

Spaghetti Squash Crust Pizza
The last ten minutes of this whole process combine all the flavors perfectly! The cheese melts into gooey goodness and the sauteed veggies become sweeter and yummier and all those non-professional words that describe delicious vegetarian meals!
Spaghetti Squash Pizza Crust
Despite having taken 253 photos, I really wish these photos were better. Actually I wish there was a way to photograph flavor. How awesome would that be?! Wasn’t there a technology discussed a few years ago that would allow scents to come from your tv?! I don’t know if that is insanely awesome or creepy. Maybe they should work on a scratch and sniff app for the iPhone. I would like to note that on 4/24/2014 I thought of this idea and all you can back me up if the inventor makes millions lol Maybe I should copyright this idea 🙂
Spaghetti Squash Pizza Crust
The best part of this recipe… the crust is actual crust! It holds together! You can pick it up! OMG success! I am soo happy!
Spaghetti Squash Pizza Crust
So if your mouth isn’t watering you should probably stop scrolling, but since I can’t imagine how it wouldn’t be… here is the recipe! Can’t wait to hear your thoughts!

The Best Gluten Free Pizza Crust Ever!

Rating: 51

Prep Time: 1 hour, 30 minutes

Cook Time: 40 minutes

Total Time: 2 hours, 10 minutes

Yield: 6 large slices

Serving Size: 1 slice (good luck not going for 2nds!)

Calories per serving: Crust only: 85, With Toppings: 124

Fat per serving: Crust only: 2.9, With Toppings: 4.2

The Best Gluten Free Pizza Crust Ever!

Prep and total times include the time to cook the squash and prep the ingredients for the sauce and toppings! Cook time only includes the cooking of the crust and toppings!

Ingredients

    Crust:
  • 1 small spaghetti squash (about 1.5lbs) roasted click here to read how to roast the squash
  • 1 large egg
  • 2 egg whites
  • 1/3 cup grated Parmesan cheese (I used Kraft)
  • 1 T Bob's Red Mill Brown Rice Flour
  • 1/2 t black pepper
  • 1/2 t salt
  • 1/4 t basil
  • dash red pepper flakes (if you want a little kick)
  • Spray olive oil
  • Sauce:
  • 1 can (1.5 cups) Muir Glen Organic Diced Fire Roasted Tomatoes
  • 1/2 small bunch fresh cilantro
  • 4-8 cloves garlic, chopped
  • 1/2 t black pepper
  • 1/2 t salt
  • Spray olive oil
  • Toppings (can use anything you like but this is what I used... and only because they are the ONLY things I had in my fridge!):
  • 1/2 large zucchini, chopped
  • 1/4 large yellow, chopped
  • 12 large pitted black olives, sliced
  • 1 T Shredded Parmesan & Romano cheese (feel free to add more if you like!)
  • Spray olive oil
  • Helpful but not a necessity:
  • Food Processor to chop garlic and blend the tomatoes and cilantro together
  • I have an even older version of this little guy and he did the trick so don't be discouraged if you have a not so amazing piece of equipment

Instructions

  1. Preheat oven to 400 degrees.
  2. Roasting the Spaghetti Squash:
  3. Check out my post on different ways to roast your squash
  4. You want this done or almost done when you start your sauce so it can cool for the crust making
  5. Homemade Tomato Sauce:
  6. Peel 4-8 cloves of garlic depending on your preference and size of the cloves and chop them in your food processor or by hand
  7. Add chopped garlic to a sauce pan on medium with a spritz of olive oil to brown and bring out the flavor (about 5 minutes)
  8. Add your can of diced tomatoes (1.5 cups) (Any kind will work but the fire roasted organic ones were super yummy! You could also dice fresh tomatoes!), cilantro, salt and pepper to your food processor and blend on high till the chunkiness level is to your liking. You could easily just chop the tomatoes and cilantro to your liking and mix by hand in a large bowl with the salt and pepper... the food processor definitely simplifies this though.
  9. Add tomato mixture to the pan with the garlic and simmer on low heat while you work on your pizza crust (about ten minutes until heated through and flavors are combined)
  10. Pizza Crust (this is the insanely amazing part):
  11. Add egg, eggs whites, grated Parmesan, rice flour, salt, pepper, basil and red pepper flakes to a large bowl and mix thoroughly with a large fork or whisk (Do not beat the eggs too too much!)
  12. Scrap the cooled spaghetti squash into a separate bowl and squeeze out as much moisture as possible. You can use a cheese cloth or paper towels. It does not need to be bone dry but not super watery either.
  13. WARNING: If you do not let the squash cool and remove the moisture first it the dough will be watery... AND that's what happened to me. I ended up using paper towels to absorb most of it off the pan as it seeped from the mixture so it turned out fine but I think it would have held up even better if I had done the step above!
  14. Add spaghetti squash to the egg mixture and mix thoroughly again. This time you will definitely want a fork not a whisk since the "spaghetti" will be stringy.
  15. Spray a large baking sheet with oil or cover in parchment paper (I haven't tried this but most pizza crust recipes recommend it).
  16. Scoop your crust mix into the center of the pan and use a fork to pat it down as evenly as possible. You want it to be a little more than a 1/4 inch thick. To thin and it will probably burn. To thick and it will stay to wet in the center and start burning on the sides.
  17. Place crust in the oven at 400 degrees for 15-18 minutes. Check it at least once during the time. The edges should be brown and the crust should be fairly solid.
  18. Work on your toppings while this is baking.
  19. Toppings (Get creative! This is literally ALL I had in the fridge!)
  20. Chop you onion and zucchini and saute on medium heat until lightly browned and transparent (5-7 minutes) I did these separate but you can do them together if you like. I like my onions extra caramelized and a little burnt 🙂
  21. Slice your olives... or be smart and buy the pre-sliced ones at the store... oops!
  22. Set aside toppings in small bowls along with the shredded cheese
  23. Putting it all together:
  24. Remove your crust from the oven.
  25. Scoop your sauce into the center of your crust and spread evenly, leaving room for crust!
  26. Add your zucchini, onions, olives and cheese evenly over the pizza.
  27. Place back in oven for 7-10 minutes. You want the cheese to be melted and all the toppings to be heated through without burning the crust.
  28. Remove from the oven and let cool for at least 5 minutes so the cheese that is IN the crust can start to harden just a tiny bit so the slices will be able to be picked up. I can not tell you how excited I was that the crust came out so delicious and that I could actually eat it like a real pizza without all the flour and gluten and yuckiness!
  29. LAST STEP: Try not to eat the whole thing! You will want to! 🙂 But seriously, half of this pizza is only 372 calories so if this is your whole dinner you should probably just find a friend and dig into this and a yummy salad!

Notes

I wish I could give this recipe more than five stars! Get creative with your own pizza and let me know what kind of sauce changes or toppings you added! I love to hear about modifications 🙂

Ps. Like any good pizza... this is DELICIOUS cold! Not that I had some after dessert or anything 😉

http://www.andasideoficecream.com/2014/04/24/the-best-gluten-free-pizza-crust-ever/

Spaghetti Squash Pizza Crust

Reader Response:

  • What is your favorite gluten free pizza crust.. besides this one of course?
  • Any ideas on how to make this vegan? Of course I know the many ways to replace eggs but I have a bad feeling about using cheese substitutes for something that requires melting and binding.
  • Most importantly… what did you top your pizza with?!

Real Scoop Sundae: Beyond “Chicken” & Veggies with a Kick! (VEGAN + GF) – Part 2

Beyond Chicken and VeggiesWelcome to week three of Real Scoop Sundaes! This week is a flash back to week one of a New Gluten Free, Meat Free Product (part 1). BeyondMeat’s Chicken-Free Strips turn out to taste so much like chicken it almost freaked me out! I haven’t tasted real chicken in over 12 years and I honestly don’t think I have had a chicken substitute since then either. I am had non-meat beef and eat veggie burgers and tofu and tempeh but I usually avoid products actually made to taste like their real meat counterparts.

3set bikram class

The incredible yogis who showed up for yesterday’s class! I love them!

Two weeks ago I promised to finish my review of the BeyondMeat product and today is the first time I had a chance to actually try out the Chicken-Free Strips.

I am 6 days into a 30 day Bikram challenge and was in desperate need of extra protein to keep my energy up.

Yesterday I took part in a 3-set fundraiser for a fellow yogi to help her with funds for teach training. It was amazing!

However, I could feel my muscles crying for help after this morning’s class. Which lead me to tonight’s feast with a kick!

 

I honestly did not even know where to start with flavors that went well with chicken. My awesome meat eating boyfriend suggested the onion and peppers and I opted for the cauliflower and broccoli combo to make it extra hearty.

Spicy Southwestern Chicken and Veggies_1

I chopped 1/2 a head of cauliflower and 1/2 a head of broccoli and placed them in a 9×11 glass baking pan (PYREX is my favorite).

Spicy Southwestern Chicken and Veggies

I added one small red onion…

Spicy Southwestern Chicken and Veggies

And one large red bell pepper. I seasoned it simply with sea salt, pepper and House of Tsang Mongolian Fire Oil. Ever heard of it? It combines the flavors of chili peppers, garlic, onion and ginger into a delicious oil and adds the perfect kick to veggies, salad and sauces!

Spicy Southwestern Chicken and Veggies

After baking for 35 minutes in a 350 degree F oven, it was time for the real star to join the show:

BeyondMeat’s Chicken-Free Strips!

Spicy Southwestern Chicken and Veggies

I added 1/2 a bag (9 strips) of the Southwestern style strips to a hot pan over medium heat with a little bit of coconut oil to avoid sticking. In 3-5 minutes these little bad boys went from frozen strips that LOOKED like chicken to strips that literally had my very meat eating boyfriend asking for a second piece to evaluate the taste and texture because he couldn’t believe how real it tasted! Apparently our taste buds have a memory like our sense of smell because the second I tasted the chicken strips I was struck with flash backs of my childhood and all sort of chicken dinners.

I had no idea what to expect but I literally checked the package to make sure it really wasn’t actual chicken and I had some how grabbed the wrong product!

BeyondMeat at Publix

WOW! The texture was there: not to soft, not to tough! The flavor was there: no tofu flavor or strange wanna be chicken flavor! The consistency was there: didn’t take forever to chew, didn’t fall apart in you mouth! And the aftertaste WAS NOT there!!

Texture? Check! Flavor? Check! Consistency? Check! Aftertaste? NO check!

IbottaAs I mentioned last week I found this awesome product via the Ibotta app! It’s free, fun and so easy to use! Click Here to download it to your smartphone in less than 3 minutes! When I found it, the $1 rebate offer expired on 4/4/14 but it has been extended to 4/24/14 at 1:59pm exclusive to Publix! “The best part about Ibotta is that you earn real money, not points or other made-up currencies. What you see is what you get. 100% of your earnings can be transferred…”

 

So if you are vegan or vegetarian and are missing meat in your diet or need an extra boost of protein I highly suggest you check this company’s products out. They are working on a full line of “protein” products. According to the founder, Ethan Brown, his goal is to completely “redefine the category” of meat free products, not just create another substitute. I can get on board with this! Can you?

You can read more about them on their website: Beyond Meat.

Beyond “Chicken” & Veggies with a Kick! (VEGAN + GF)

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 4 servings

Serving Size: 1/4 total batch

Calories per serving: 118

Fat per serving: 2.8; Protein 11.8 grams

Beyond “Chicken” & Veggies with a Kick! (VEGAN + GF)

Ingredients

  • 1/2 bag (9 strips) Beyond Meat Chicken Free Strips (I used the Southwestern Flavored ones for extra spice)
  • 1/2 medium head cauliflower
  • 1/2 medium head broccoli
  • 1 small red onion
  • 1 large red bell pepper
  • 5 - 10 dashes House of Tsang Mongolian Fire Oil if you haven't tried this stuff you need too!!
  • Sea Salt and Pepper to taste
  • NEED:
  • 9x11 glass baking pan - PYREX is my favorite!

Instructions

  1. Preheat oven to 350F.
  2. Chop cauliflower, broccoli, red onion and red bell pepper.
  3. Spread evenly in a 9x11 glass pan. I LOVE MY PYREX PANS! They cook evenly and clean up easily and stack neatly under my oven!
  4. Sprinkle sea salt and pepper to your liking over the chopped veggies.
  5. Use 5-10 dashes House of Tsang Mongolian Fire Oil over the veggies. this stuff has a definite kick! if you are not a fan of spice you will want to use less or possibly sub gluten-free soy sauce * or another seasoning of you liking*
  6. Cover in tin foil and bake for 35 minutes.
  7. With 5 minutes left, place frozen Beyond Meat Chicken Free Strips in a hot pan over medium heat with either a little cooking spray or coconut oil and cook until heated through (about 3-5 minutes).
  8. Remove veggies from the oven and toss with chicken strips (you can chop them up if you would like).
  9. Serve as a main dish or a side... but if you eat it as a side save room for more! I am betting you will want some!

Notes

CHECK OUT THE AMAZING PROTEIN IN THIS DISH! 10% OF THE CALORIES IN THE WHOLE SERVING COME FROM PROTEIN!

http://www.andasideoficecream.com/2014/04/06/real-scoop-sundae-beyond-chicken-veggies-kick-vegan-gf-part-2/

Spicy Southwestern Chicken and Veggies

Reader Response:

Orange Roasted Brussel Sprouts

Dinner is served in three easy steps!

Orange Roasted Brussel Sprouts

Drizzle 1-2tbs olive oil and 1/4 cup orange juice over halved Brussel Sprouts and toss with your hand. Season with salt and pepper to taste and toss again to make sure each sprout is coated evenly and you are good to go!

If you are willing to give Brussel Sprouts a try, I am positive you will love these! If you are looking for more check out Cranberry Balsamic Roasted Brussel Sprouts!

Orange Roasted Brussel Sprouts

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 2 large servings

Serving Size: 8 sprouts

Calories per serving: 166

Fat per serving: 7

Orange Roasted Brussel Sprouts

Ingredients

  • 1 lb (about 16) fresh brussel sprouts
  • 1-2 T olive oil
  • 1/4 C fresh orange juice
  • salt and pepper to taste

Instructions

  1. Preheat your oven to 350 F.
  2. Cut ends off brussel sprouts and cut in half lengthwise.
  3. Toss in olive oil and orange juice until evenly coated.
  4. Sprinkle salt and pepper on sprouts and toss again.
  5. Spread evenly on a baking pan and place in the oven for 40 minutes.
  6. Flip brussel sprouts every 15 or 20 minutes to make sure all the sides brown evenly.
  7. Remove from oven when all the edges are browned and parts start to look burnt (I promise the burnt parts are the best!)
  8. Let cool for a few minutes and enjoy as a side or as a meal or even on top of a salad!

Notes

Nutrition is based on 1 tablespoon of olive oil and 1/4 cup of orange juice.

http://www.andasideoficecream.com/2014/04/03/orange-roasted-brussel-sprouts/

Reader Response:

  • What is your favorite food that a lot of people you know think is weird?
  • How do you incorporate vegetables into your routine?
  • Have you ever tried grilled brussel sprouts? I want to try this soon!

Cranberry Balsamic Roasted Brussel Sprouts

Dinner is served in three easy steps!

Cranberry Balsamic Roasted Brussel Sprouts

Drizzle 1-2tbs olive oil and 2-3tbs balsamic vinegar over halved Brussel Sprouts and toss with your hand. Season with salt and pepper to taste and toss again to make sure each sprout is coated evenly.

Cranberry Balsamic Roasted Brussel Sprouts

Cook one 12oz bag of fresh cranberries with 1/4 cup water over high heat until all the berries pop… 4 or 5 minutes.

Cranberry Balsamic Roasted Brussel Sprouts

Toss in about 1/4 to 1/2 the berries with the already coated Brussel Sprouts and you are good to go! I can ALMOST guarantee that even your pickiest eaters will eat these like candy! If you are looking for more candy veggies check out Orange Roasted Brussel Sprouts!

Cranberry Balsamic Roasted Brussel Sprouts

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 2 large servings

Serving Size: 8 sprouts

Calories per serving: 166

Fat per serving: 7

Cranberry Balsamic Roasted Brussel Sprouts

Ingredients

  • 1 lb (about 16) fresh brussel sprouts
  • 1-2 T olive oil
  • 2-3 T balsamic vinegar
  • 12oz bag fresh cranberries
  • salt and pepper to taste

Instructions

  1. Preheat your oven to 350 F.
  2. Cut ends off brussel sprouts and cut in half lengthwise.
  3. Toss in olive oil and balsamic vinegar until evenly coated.
  4. Sprinkle salt and pepper on sprouts and toss again.
  5. Heat 1/4 cup water and fresh cranberries over high heat until all the berries pop (about 4 or 5 minutes).
  6. Toss in about 1 cup of the berries with the already coated Brussel Sprouts.
  7. Spread evenly on a baking pan and place in the oven for 40 minutes.
  8. Flip brussel sprouts every 15 or 20 minutes to make sure all the sides brown evenly.
  9. Remove from oven when all the edges are browned and parts start to look burnt (I promise the burnt parts are the best!)
  10. Let cool for a few minutes and enjoy as a side or as a meal or even on top of a salad!

Notes

Nutrition is based on 1 tablespoon of olive oil and 1 cup of cranberries

http://www.andasideoficecream.com/2014/04/03/cranberry-balsamic-roasted-brussel-sprouts/

Reader Response:

  • What is your favorite food that a lot of people you know think is weird?
  • How do you incorporate vegetables into your routine?
  • Have you ever tried grilled brussel sprouts? I want to try this soon!

 

Caramelized Roasted Spaghetti Squash (GF, DF, Vegan!)

Caramelized Roasted Spaghetti Squash (GF, DF, Vegan!)Spring is in the air! Time to lighten up the traditional pasta dishes and start planning for bikini season! Woohoo! I can’t wait to get back in the sun and feel the sand between my toes. This bipolar weather we have been having is driving me crazy! I end up wasting the nice days inside and poorly planning errands and activities for the cold rainy days. Happens every time!

At least the dreary weather is a good excuse to spend my night making a delicious “bikini worthy” meal! Have you tried spaghetti squash? If not you need to go to the farmers market or grocery store right now. No, really! Right now! Get in your car and go get a spaghetti squash. They are one of the most versatile vegetables you can imagine!
Spaghetti SquashSpaghetti squash can be baked, boiled, steamed, or even microwaved! It is the perfect substitute for pasta but without a whopping 390 calories and 78 grams of carbohydrates in ONE CUP!!!!! Spaghetti squash has a measly 42 calories and 10 grams of carbohydrates per cup and is loaded with nutrients, including folic acid, potassium, vitamin A, and beta carotene. Even the seeds are edible and can be roasted just like pumpkin seeds (keep reading to get to how scrumptious these look roasted)!
Roasted Spaghetti Squash SeedsIf you are familiar with this amazing vegetable then you know it’s mild flavor is perfect for almost any flavor combination. Spaghetti squash makes an excellent side dish or a fun substitute in pasta recipes. You can find hundreds of recipes online  for Italian style dishes such as spaghetti squash with pesto or marinara, shrimp scampi, lasagna, and primavera, in which you pretty much simply replace the pasta with the squash. There are also more adventurous dishes such as Pad Thai, pizza crust, quiche, casserole and frittata. The best part is you can cut out almost 90% of the calories in any of these dishes with this simple substitution aka this will be your waistlines new best friend!
Roasted Spaghetti SquashMany recipes call for you to cut the squash in half before cooking, but due to my fear of large knives and cutting my fingers off I always roast it whole instead. In my opinion the flavor is exactly the same (I have tried it the other way when I have a willing large knife handler around) so I vote to save your fingers and stick the whole thing in the oven at 350 for 45-60 minutes depending on the size. If you don’t cut it in half though it is very important to stab the skin with a fork or knife all over so it doesn’t explode 😉 You can see my squashes battle wounds in the picture above!
Roasted Spaghetti SquashIf you decide to take the plunge and cut the spaghetti squash in half, scoop out the seeds (set aside for roasting), spray each side with cooking oil or brush with coconut oil and place face down in a baking dish with 1/2 cup of water. This method should only take about 30 minutes.
Roasted Spaghetti SquashIf you opt for the finger safe version, simply poke the squash as mentioned above and place in a baking dish in the oven. This way will take closer to 60 minutes but make sure to check at about 30 minutes to see how it is doing. I usually flip it over at this point (it cooks faster on the side touching the dish… see above photo). The squash is done when the flesh is tender and the skin can easily be poked through with a fork.
Roasted Spaghetti SquashWhen you remove it from the oven, let it cool enough that you can easily handle it (about 10 minutes). If your squash is still whole, cut it in half length wise and scoop out the seeds with a spoon (set aside for roasting). Which ever way you chose to cook your squash, you should now have two roasted halves with the seeds scooped out. Now comes the fun part! You get to make noodles! All you need is a fork! Simply hold one half in your non-dominant hand and use a fork with your other hand to rake the squash flesh. The noodles form like magic!

You can stop at this step and enjoy the noodles as is, or…

you can try this delicious recipe to make a warm, yummy, low calorie dinner for two!

Roasted GarlicI used some of my favorite flavors to turn this dish into caramelized roasted heaven! For starters, when you put the squash in the oven, add a whole head of garlic wrapped in tin foil.
Roasted Spaghetti SquashRemove squash from oven and let cool.  Spray a baking pan with cooking oil and place the squash seeds with a little sea salt in the still hot oven (check and flip often, should take 7-10 minutes). You don’t need to worry about cleaning them although you can if you choose. The noodle flesh on them will crisp up and be delicious I promise!

Onion and GarlicCaramelized Garlic and Onions

Chop one small red onion and begin caramelizing it in a large skillet with 1 tsp coconut oil. While that is heating up, chop 4oz white mushrooms and add to almost translucent onions.

Caramelized Garlic, Onions and Fresh MushroomsCaramelized Garlic, Onions and Mushrooms

While the mushrooms and onions continue caramelizing over low-medium heat, unwrap the garlic from the tin foil and break apart into cloves. Remove the onions and mushrooms from the skillet and place in a small bowl.
Caramelized Garlic, Onions and MushroomsWhen cool, rake the squash into noodles and place in a large bowl. Save the shell of the squash for a fun way to serve this dish! Squeeze each garlic clove gently from bottom to top (the roasted clove should easily pop out of the skin). Place the cloves in with the squash and stir together. They don’t need to be perfectly mixed… the flavor will combine in the next step!
Caramelized Roasted Spaghetti SquashAdd the squash and garlic mixture into the hot skillet you used for the onions and mushrooms and turn the heat up to medium-high. Add sea salt and black pepper to taste. Stir every few minutes, allowing the noodles to lightly brown and caramelize. This step with infuse the garlic flavor into the noodles!
Roasted Spaghetti SquashChop one tomato (I used Roma but any kind will work) into large chunks. Remove the seeds from the oven. Remove squash from the skillet and place back into a large bowl. Then the magic happens… fold in the onions and mushrooms and split into two equal portions. Place each portion back into the squash shell halves and top with fresh tomato and roasted spaghetti squash seeds!
Roasted Spaghetti Squash

Dinner is served!!!

Caramelized Roasted Spaghetti Squash (GF, DF, Vegan!)

Rating: 51

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 5+ cups

Serving Size: 2.5 cups

Calories per serving: 164

Fat per serving: 3.4

Caramelized Roasted Spaghetti Squash (GF, DF, Vegan!)

Ingredients

  • 1 medium spaghetti squash
  • 1 small red onion
  • 1 head fresh garlic
  • 4 oz sliced mushrooms
  • 1 medium tomato
  • 1 t Spectrum Organic Coconut Oil (any brand will work but this is my favorite)
  • Cooking Spray
  • Sea Salt
  • Black Pepper

Instructions

  1. Preheat oven to 350°.
  2. Wrap head of garlic in tin foil.
  3. (Read above for options for roasting spaghetti squash whole or in halves. The rest of the instruction assume you went with the finger safe method like I did)
  4. Poke the squash with a fork or knife all over and place in a baking dish along with the garlic in the oven for about 60 minutes, depending on the size of your squash.
  5. Check at about 30 minutes and flip it over (it cooks faster on the side touching the dish... see above photo).
  6. Check squash around 60 minutes - It is done when the flesh is tender and the skin can easily be poked through with a fork.
  7. Remove squash and garlic from the oven and set aside to cool enough that you can easily handle it (about 10 minutes).
  8. Chop red onion and begin caramelizing in a large skillet with coconut oil over medium heat.
  9. Cut squash in half length wise and scoop out the seeds with a spoon.
  10. Spray a baking pan with cooking oil and place the squash seeds with a little sea salt in the still hot oven for 7-10 minutes (check and flip often). You don't need to worry about cleaning them although you can if you choose. The noodle flesh on them will crisp up and be delicious I promise!
  11. Use a fork to rake the squash flesh into noodles and place in a large bowl. Save the shell of the squash for a fun way to serve this dish!
  12. Chop 4oz white mushrooms and add to almost translucent onions. Turn heat down to low-medium.
  13. Unwrap the garlic from the tin foil and break apart into cloves.
  14. Squeeze each garlic clove gently from bottom to top (the roasted clove should easily pop out of the skin). Place the cloves in with the squash and stir together. They don't need to be perfectly mixed... the flavor will combine in another step!
  15. Remove the onions and mushrooms from the skillet and place in a small bowl.
  16. Add the squash and garlic mixture into the hot skillet you used for the onions and mushrooms and turn the heat up to medium-high.
  17. Add sea salt and black pepper to taste.
  18. Stir every few minutes, allowing the noodles to lightly brown and caramelize. This step with infuse the garlic flavor into the noodles!
  19. Chop tomato (I used Roma but any kind will work) into large chunks.
  20. Remove the seeds from the oven.
  21. Remove squash from the skillet and place back into a large bowl.
  22. Fold in the onions and mushrooms and split into two equal portions.
  23. Place each portion back into the squash shell halves and top with fresh tomato and roasted spaghetti squash seeds!
  24. Enjoy!!

Notes

This would also work as an excellent side dish to fish or maybe chicken (haven't had chicken in 12 years but hey I imagine it would work)!

http://www.andasideoficecream.com/2014/03/15/caramelized-roasted-spaghetti-squash-gf-df-vegan/

Reader Response:

  • What’s your favorite way to prepare spaghetti squash?
  • Have you ever tried any other noodle alternatives: zucchini? carrot?
  • How are you going to celebrate St. Patrick’s Day?!

Boyfriend Approved Shrimp Fried “Rice”

Boyfriend Approved Shrimp Fried "Rice"

There is the most amazing fruit and vegetable stand about 5 minutes from my house. It is my absolute favorite “errand” to run each week… if you can even call it an errand. It’s more like going to lunch. Seriously! The awesome people that run the stand let you sample anything you want and offer you tastes of just about everything. If you are ever in St. Augustine and visit this amazing place I highly recommend you go hungry… and with cash (although you won’t need much!) The prices are incredible which adds to the amazingness of all this fresh produce in one place! The fruits and veggies always look better than anything you can find in the grocery store and often times the prices are HALF the price you pay at the store… andddd you are supporting the local community! Win! Win! Win! Ps. Ask for Clint and tell him Lauren sent you 🙂

Shrimp Fried "Rice" - Vegetables

So I woke up early yesterday morning excited about NO MILK MONDAY and texted my friend to see if she wanted to join in my “errand”. If you don’t have friends who enjoy spending time hunting for the freshest fruit and veggie deals with you… well you should find some! There is something pretty great about a person who shares your excitement about juicy strawberries, asparagus that is just being loaded off the truck, in the shell pecans, sweet as can be cantaloupe, perfectly ripe bananas and mint that makes your mouth water for mojitos from 20 feet away! Naturally I left with two full boxes of full of deliciousness and about a million ideas of what I wanted to make for dinner!

Shrimp Fried "Rice" - Cauliflower

I don’t believe I had told you yet that when I have A LOT of options I also have A LOT of trouble making a decision. I end up second guessing everything and spend way too much time to end up back at my original idea (usually). That being said, last night was dinner date night in and my boyfriend asked what I wanted for dinner. I was totally overwhelmed with ideas. Thanks Pinterest! I blame you. So I decided to go run actual errands and let him surprise me with an idea we could make using my morning’s finds…

Shrimp Fried "Rice" - Cauliflower "Rice"

While looking for recipes centered around cauliflower he discovered this great looking recipe Paleo Shrimp Fried “Rice”. He is so supportive of my dietary restrictions and likes and dislikes, so he knew that all meat, gluten and dairy were out (for the day at least). He also knows that I pretty much savor the moment of finding ways to cut fat and calories without cutting flavor so the idea of cauliflower instead of white rice was totally up my ally!

Shrimp Fried "Rice" - Onion & Garlic

We decided we were going to use the Paleo recipe as a base and mix it up with a lot more veggies, no peas and no eggs. The results: YUMMMMMM!!!!!!

Shrimp Fried "Rice" - Chopped Vegetables

I promise you won’t miss the actual rice in this dish one bit! Even my boyfriend loved the dish and agreed it felt like you were eating rice but without the full bloated feeling after a meal full of carbs! We cooked this whole meal together 🙂

Shrimp Fried "Rice" - "Rice" & Vegetables

He was so sweet and let me do all the fun parts and was patient while I stopped every few minutes to snap off way to many pictures.

Shrimp Fried "Rice" - 21/25 Shrimp

He even did my least favorite parts… peeling the shrimp…peeling and mincing the garlic and chopping the onion! Thanks baby! I am one lucky lady.

Shrimp Fried "Rice" - Peeled 21/25 Shrimp

He is definitely the chef of the relationship! I can follow/customize a recipe and come up with great ideas but he knows so much more about technique and has a natural palate for flavor.

Shrimp Fried "Rice" - "Rice", Vegetables & Shrimp

I am pretty sure I have his mom to thank!

Can I just tell you how much it sucks to start dating an incredible guy with an amazing Italian family and have to tell his mom that you can’t eat meat or pasta or bread…. or pretty much any other staple Italian dishes?! They could not have been more understanding but when we first started dating I was beyond nervous. I may have let his adorable nieces spill the beans… she couldn’t get mad at them right?! Turns out she has made me something special at every meal since then and always made sure I have enough to eat including a gluten free cheesecake at Thanksgiving!! I should get the recipe for that for you guys! You would love it!!

Gluten Free Cheesecake

Ok back to the “rice”. While I was enjoying this scrumptious dinner with my love we were thinking of other ideas to use as seasoning. For this meal we wanted the key ingredients to pop but I was thinking that you could make this into an amazing light curry style dish with a few dashes of curry powder and some unsweetened coconut milk.

Boyfriend Approved Shrimp Fried "Rice"

We also agreed that it could use a little heat (maybe some cayenne?) but take that with a grain of salt because we both add hot sauce to almost everything we eat. Hey! Some like it hot!

Boyfriend Approved Shrimp Fried "Rice"

He also let me know it is delicious with a little Parmesan cheese and a dash of Tabasco at the end, but keep in mind the man I love puts hot sauce and Parmesan on just about ANYTHING! So if you are ok with diary, not on a Monday of course! ;), then we suggest you try it out and let us know what you think!

Boyfriend Approved Shrimp Fried "Rice"

Last thing before I let you get to the recipe… this can easily be made vegetarian by subbing the shrimp for extra firm tofu!

Boyfriend Approved Shrimp Fried “Rice”

Rating: 51

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Yield: 10 cups (approx)

Serving Size: 1 cup

Calories per serving: 84

Fat per serving: 2.3

Boyfriend Approved Shrimp Fried “Rice”

Ingredients

  • 1 lb fresh tail on shrimp (I used 18 shrimp size 21/25 and cut into about 3 pieces per shrimp), peeled & cut into large pieces
  • 1 medium head cauliflower or 3/4 large cauliflower, riced in food processor
  • 1 medium summer squash, thick chopped
  • 1 large red bell pepper, thick chopped
  • 2 large carrots, peeled and chopped
  • 4 large stalks celery, chopped
  • 1 C white onion, finely chopped
  • 3 cloves garlic, minced
  • 8oz sliced white mushrooms, broken into chunks
  • 1.5 T Spectrum Organic Coconut Oil (any brand will work but this is my favorite)
  • 1/4 C water
  • Season to taste... I used sea salt, black pepper and paprika!
  • Need:
  • Food Processor or Blender
  • I have an even older version of this little guy and he did the trick so don't be discouraged if you have a not so amazing piece of equipment

Instructions

  1. Chop cauliflower into small chunks and place in batches in your food processor.
  2. Chop each batch until it looks like rice.
  3. Place all "riced" cauliflower into a pot with the 1/4 C water on medium heat for 5-7 minutes or until tender.
  4. While the cauliflower is cooking, peel and mince the garlic cloves and finely chop the white onion.
  5. Set aside in a small bowl.
  6. Place 1.5 T Coconut Oil in a large wok or saute pan on medium heat.
  7. Wash your squash, pepper, carrots (and peel), celery and mushrooms.
  8. Chop your veggies into large chunks and put aside in a large bowl.
  9. Add your garlic and onion to your pan with coconut oil and saute for 5-7 minutes, or until lightly browned and translucent.
  10. Add your chopped veggies to the onion and garlic and stir gently to mix together.
  11. Cover veggie mixture and cook for about 7 minutes, or until tender but not cooked through completely.
  12. Add "riced" cauliflower and your choice of seasoning to your veggie mixture. Mix together thoroughly and cover for another 7 minutes until veggies are al dente and seasoned.
  13. While the "rice" and veggies are cooking, remove your shrimp from the fridge and place in a large bowl.
  14. Gently peel the shrimp (you are welcome to de-vein them as well... we did not but I know some people prefer to) and place in another bowl.
  15. Cut your shrimp into about 3 pieces per shrimp depending on the size you use.
  16. Add shrimp to your "rice" and veggies.
  17. Cover your almost finished dinner for another 5 minutes, or until the shrimp are a beautiful white and orange.
  18. Remove from heat and taste your Shrimp Fried "Rice" to see if you need to add more seasoning (we ended up adding a little more of all the seasoning at this point).
  19. Once you are satisfied with the flavor scoop some of your amazing, healthy, delicious, protein filled dinner into a bowl and enjoy!
  20. Heads up... you are going to want seconds!!

Notes

I may or may not have had 3 cups for dinner and that was stillllll only 253 calories with 6.8 grams of fat (all healthy fats from the coconut oil! the rest is fat free!)

The even more amazing part: my dinner had 9.7 grams fiber and 23.7 grams of protein!!

http://www.andasideoficecream.com/2014/03/11/boyfriend-approved-shrimp-fried-rice/

Reader Feedback:

  • What are your favorite seasoning for vegetable dishes?
  • Are you addicted to hot sauce?
  • Which one’s are your favorite? *We are Frank’s, Tabasco and Mongolian Fire Oil junkies!*

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