Happy Mother’s Day!!!!!!! I bet being a mom is really great. All you moms out there deserve to be celebrated today and everyday. I have some close friends that are moms, and I look up to them. Also, I’m reaaaaalllly thankful for my mom. Man, she’s put up with a lot of crap from me over the years – but especially in those first 18. It’s a miracle that we made it, but we did. I love you, mom! And then there’s Daniel’s mom. Over the past several years, she has shown me what generosity looks like. Here’s a pic of all 3 of us from my Bridal shower a long time ago. I bring it out every Mother’s Day. Love y’all!
In other note worthy news…Daniel and I celebrated 5 years of marriage yesterday. I never want to be a fake version of myself on here, so I’ll just come right out and tell ya..marriage is tough sometimes. We aren’t always the nicest to each other. I get on his nerves. He gets on my nerves. We disagree sometimes. But I’m learning more and more that those are the things that make being married to your best friend a beautiful thing. It’s always worth it. At the end of the day, my life is better because of Dan the Man. Man, we were babies in this picture. (Also, side note- this is back when I pretty much used to starve myself and then binge eat and over exercise to try and be skinny. I weigh the same now as I did on my wedding day, and I look way different, and feel a million times better – I’ll write more about that another time though.. moving on…)
Now we all grown up. This is one of my fav pics of us from this past year. It was on September 16th – Mexico’s REAL Independence Day. We just so happened to be in Mexico at the time, so we got to party with our friends there, and we played games, and we won this sombrero together.
Ok, that’s it. Moving on to food. That’s what you came here for anyway. I know, I know.. I talk about cauliflower a lot. But I really do love it so much. I wanted all of you to see how I’ve been preparing it for awhile now. It’s great to make on a Sunday evening and eat off of for a couple days. I call it Cauli Fried Rice.
Cauli Fried Rice
Makes 2 Servings (1 serving= 1.25 cup)
For Zone: Each serving = I block C, 1/2 block P, 1/2 block F
Prep time: 5 minutes
Cook Time: 10 minutes
Total Time 15 minutes
- Organic Riced Cauliflower – from Trader Joe’s. (However, this has been a hot item at TJ’s over the past month. You have to catch them at a good time to even snag a couple bags. See, I’m not the only one who loves cauli THAT much. If you’re desperate and can’t find any frozen, riced cauli, you can make your own. Here is a blog I wrote awhile back that tells you how to do that. Go down to instructions, and follow what I say about making the mashed cauli. From there, you’ll follow the remainder of this recipe.
- Coconut Aminos Garlic Sauce – 1 tbsp (you can find this at Whole Foods or Vitamin Shoppe, and I’m sold on it. It’s soy free, organic, no GMO, no MSG, and the sodium is lower than soy sauces.
- Grassfed butter (we use Kerrygold). All you need is 1 tsp. (I forgot to include this in the pic).
- 1 egg.
- handful of cilantro – pulled off of stems.
- Turn pan on low heat.
- Pour out entire small bag of riced cauli onto pan. Let sit for 5 minutes, stirring occasionally. (If you don’t have any riced cauli already made, follow this recipe to make it. You can then take your mashed cauli and throw it on the pan.)
- Once cauli rice is about halfway done cooking, make a circle (or in my case, a heart) in the center of your pan. Crack egg, scramble on pan with fork, and allow egg to cook about halfway in middle of pan.
- Mix in egg with cauli rice. Keep stirring and mixing for about 5-7 more min.
- When mixture is 99% cooked, add in 1 tbsp of coconut amino garlic sauce and a handful of cilantro, and allow rice to finish cooking on low heat, stirring occasionally
- That’s it! See how it looks like fried rice? The egg and the tiny bit of butter makes this side dish pretty great.
- Eat right away, or store in tupperware for the week. You can also double the recipe, or triple it.
Notes: One serving = 1- 1/4 cup. This recipe makes 2 servings. This is great paired with peppers, meat, goat cheese, and even a little bit of cottage cheese if you’d like.