First things first – We had a Yard Sale yesterday. I think we did ok, considering it was last minute and we had no idea what we were doing. Shoutout to my friend Lindsey for telling me to put it on Craig’s List. People showed up at our house WITH FLASHLIGHTS before the sun even came up! Other than that, I guess my pretty pink posters drew people in. We had everything from our old clothes and random household items, to some wheelchairs and antique like things the Wilson’s graciously brought over. The boys hated to see the wheelchairs go. Also, my friend, Cindy, told me to make sure we had some $1’s and $5’s for change (smart Cindy), so that gave me an excuse to go to the grocery store Friday night, buy a pint of Ben and Jerry’s TonightDough, all so I could get cash back! Yard Sale people are funny. It was a great experience. And we got to enjoy the sunshine and hang out with our neighbors. I feel weird about people coming over and buying my old things though, so most of it, we just gave away. Anyway, the stuff is gone! Praise.
Below, I wanted to show you a pic of us chillin’ in the yard, as well as a picture of the mess in our yard. Don’t worry, mess was gone by 3:30. Any longer, and I would have had a panic attack from all the clutter.
But moving on to more important things… like cauliflower. Have you ever caught yourself thinking so hard about cauliflower?… Like drooling over it all day because you can’t wait to eat it for dinner? Ha. No, but for real. Have you ever had cauliflower rice or cauliflower mashed potatoes? If you’re trying not to eat your weight in rice or potatoes, it’s a great alternative. It goes a long way. On zone, I’m allowed to have 1-1/4 cup of it for just one of my blocks of carbs (rice is only 3 tbsp. so that’s like a sad little bite). But cauliflower rice…it tastes better, and it goes so far. It’s filling. It’s good with the right prep work. So, I wanted to throw an easy cauliflower rice recipe at you on this beautiful Sunday.
Easy Chipotle-ish Chicken Cauliflower Rice Bowl
(you’ll think you’re at chipotle – minus the e coli)
Makes 4 servings (For all you Zone Eaters out there, 1 serving of this is the perfect amt. of food for a 3 block meal. If you don’t care about Zone, then ignore what I just said).
Prep time: 20 minutes. Cook Time: 20 minutes
- 4 small chicken breasts (thawed out and cubed)
- 1 head of cauliflower (Florets should be pulled apart. Cut out the middle part and throw it away. It takes 1 minute).
- 4 cups of mixed peppers (frozen or not. However, you get more for your money by buying frozen. And they’re already cut up for you in perfect little baby pieces. Maybe not as fresh. But we can all save some $$ and some time on cutting up those dang peppers. Trader Joe’s sells the perfect little bags of pretty frozen peppers)
- 2 large red tomatoes (diced)
- 1- 15 oz can of black beans or pinto beans (Only do beans if you prefer them and get them at Chipotle or other Mex places. I don’t use beans in mine because beans make my stomach look preggo — hence inflammation. But if you’re stomach doesn’t hate you for it, go for it).
- Coconut oil (or another oil for cooking, but remember what I said last week about cooking oils)
- Avocado (optional)
- Optional Spices: pepper, garlic powder, salt, cumin, red pepper, cilantro, etc. Mix it up and try out different combos.
- For the cauliflower rice, there are two cooking options: If you want more of a rice mixture, run the florets through your nutribullet, or another food processor. You can then mix with 1 tsp coconut oil, garlic powder or other spices in a pan, set on low to medium heat – just to mix and warm. If you prefer more of a mashed cauliflower style(this is our preference) fill up a large pot with water. Allow to boil. Once water is boiling, add cauliflower florets. Let boil for 15 minutes. Make sure cauliflower is fully immersed. Drain water. Mash up cauli with a potato masher (if you’re fancy) or if you’re just basic like Dan and I, a fork works great! Add some garlic powder, salt, etc. Voila. Set aside. You’re done with the cauliflower.
- In a medium sized pan, add 1 tsp oil, along with your chicken.
- Once chicken is 3/4 of the way cooked, add your mixed peppers. Add those spices!
- If you want beans, warm on stovetop on medium heat for 10 minutes.
- If you’re ready to eat now (duh), add anywhere from 1 to 1 -1/4 cup of cauliflower to your bowl, along with 1/4 of the chicken(hopefully around 3 oz), about 1 cup of the peppers, 3/4 cup of the tomatoes, and about 1/2 cup of the beans. If you’re not ready to eat, or if you’re prepping for later on, divide up ingredients and set aside in tupperware. Or if that grosses you out, set aside each ingredient in separate tupperware containers. At least you’ll have all the ingredients ready to cook.
- Before eating, don’t forget to add that fat. 2 tbsp of avocado is a great choice.
Notes: I got the “4 servings” based on what a medium female would eat. If it doesn’t look like enough food for you, maybe it’s not! I’m just going by what I would eat. As always, let me know if you have questions!
**Ok, so this is BONUS for those of you still reading. It’s not my recipe, but I wouldn’t be a good friend if I didn’t share it with you:
Primal Cauliflower Casserole
Also, I promise this recipe is to die for. We brought it to Thanksgiving dinner with our friends Lindsey and Colin (and Emerson) this past Thanksgiving. We loved it. They loved it. Try it out. But I can’t take credit for it. It’s too good. The recipe is originally from bravoforpaleo.com, but it was featured on PaleOMG this past November. Here is the link.
You can find ingredients and instructions there. Try it out. It’s comfort food without being too terrible for you. We all need some heavy cream every now and then! Am I right?