In honor of Earth Day today, I wanted to share a little update from my kitchen. The hubs and I are now on week 3 of our paleo diet and boy has this been a change! We’re big meat and veggie eaters to begin with so for the most part, it hasn’t been too difficult. The challenge most of all has been dedicating the time to prepping and planning for the week ahead so we can incorporate a variety into our meals.
This past Sunday, we decided to try our hand at cauliflower fried rice. Full disclosure: this does NOT taste the same as the delicious fried rice from your neighborhood Chinese joint. But it satisfied the craving for something Asian-inspired and gave us a new recipe that can be adapted in different ways. Here’s the recipe rundown.
– 1 head of cauliflower (about 2 pounds)
– 2 tbsp. bacon fat
– 1 yellow onion, chopped
– 2 cloves garlic, chopped
– 1 cup of frozen peas
– 1 cup of frozen carrots
– 4 large eggs, whisked
– 1 lb. large shrimp
– 6 tbsp. coconut aminos
– 2 tsp. ground ginger
– A drizzle of Sriracha, to taste
– Salt and pepper, to taste
Heat the bacon fat in a skillet on medium to high heat. Add your onion and garlic until the onion starts to brown a bit. Next, add your peas and carrots (frozen is fine, no need to thaw). Once the veggies are all cooked, place them in a stove-top wok on very low heat. Add your eggs to the skillet and scramble, sprinkling with salt and pepper to taste, then add to the wok.
In a food processor, pulse the raw cauliflower until it’s rice-like in texture. Place in the skillet with 4 tbsp of coconut aminos, ground ginger, Sriracha and let it hang out there for about 10 minutes. You want the cauliflower to cook through but don’t want it mushy — keep an eye on it and stir regularly. When it’s ready, add the cooked cauliflower rice to the wok.
Last but not least, cut the large shrimp (shelled and de-veined), cook through on the skillet and add to the wok. Mix and combine all of the ingredients and add the remaining coconut aminos. (Note: If you aren’t eating strict Paleo and it’s not tasting like fried rice just yet, 1-2 tbsp of soy sauce should do the trick for flavor.)
Scoop and serve! I topped mine with a little chopped scallion and sauteed mushrooms and that’s the beauty of this one-dish wonder — you can make it your own. He added bean sprouts to his for a little extra crunch.
The lbs are starting to shred and I think that’s largely due to the fact that we’re eating when we’re actually hungry. With this diet, I find myself having smaller meals at mealtime and snacking throughout the day with healthy choices. Plus, being creative with our meals and discovering new recipes like this one are part of the Paleo fun!
Don’t get me wrong, I still desperately miss having my morning coffee with Splenda and half-n-half, but it’s starting to pay off and I’m feeling great. Happy Earth Day — now go eat some veggies!