Tag Archives: Cauliflower rice

Grilled shrimp on fried cauliflower rice

Ingredients

  • 2 packages of frozen Riced Cauliflower
  • 4 eggs (scrambled)
  • 1 bag of frozen pea and carrot mix
  • Fresh mushrooms
  • Green onion
  • 2 packages of fried rice seasoning
  • Soy sauce
  • Ginger
  • Shrimp (8 for each plate) sautéed with soy, cumin and garlic

Preparation

  1.  Sauté all veggies together and add seasonings once cooked. Meanwhile, scramble eggs in separate pan and add.
  2.  Sauté or grill shrimp with soy, garlic and cumin. Ta-Da!

I don’t like leftover shrimp, so I cooked the exact amount for two of us (one red container = about 8 shrimp).  Today we are having leftovers with “Kickin Chicken”!

Pineapple Firecracker Chicken

Sweet and Spicy Chicken on a bed of cauliflower rice.

  • Total  Time: 30 minutes
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes

Ingredients

For the sauce

  • 1 1/2 Tbsp Avocado oil or olive oil
  • 1 1/2 tsp Fresh ginger, minced
  • 3/4 Cup Pineapple juice
  • 1 –2 Tbsp Franks red hot sauce or Sriracha sauce
  • 2-3 Tbsp soy sauce
  • 2 Tbsp Chili Garlic sauce
  • 2 Tbsp Sweet Chili sauce
  • 1 Tbsp cornstarch mixed with cold water (to thicken sauce)

For the chicken

  • 1 Lb Chicken breast, cubed
  • 2Tbsp Avocado oil or olive oil
  • 1/4 Cup Pineapple tidbits, drained
  • Cooked white rice, or cauliflower rice, for serving
  • Sliced green onion,for garnish

Preparation

  1. In a medium frying pan heat the avocado oil (for the sauce) on medium heat.  Add in the ginger and cook until fragrant, about 30 seconds.  Turn up the heat to medium high and add in the pineapple juice, hot sauces and soy sauce.  Bring to a boil.
  2. Boil, stirring constantly, until the sauce thickens and starts to reduce, about 2-3 minutes. Turn down the heat to medium/low add corn starch mixture, and cook an additional 1 minute, until the sauce begins to become shiny. Transfer to a medium bowl and cover to thicken and keep warm while you make the chicken. *
  3. Heat 1 Tbsp of the avocado oil or olive oil on medium high heat in a large frying pan.  Add chicken until cooked through (salt and pepper to taste)
  4. Add the cooked chicken into the sauce, along with the pineapple tidbits and toss to evenly coat.
  5. Serve over cauliflower rice (or rice,) and garnish with green onion and sesame seeds.
  6. DEVOUR!

Korean Beef Bowl (Paleo + Whole30)

Family friendly paleo and whole30 Korean beef bowl that is ready in 30 minutes.

  • Total  Time: 25 minutes
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Ingredients

  • 1 shallot, diced
  • 2 inches fresh ginger, peeled and grated
  • 1 tablespoon toasted sesame oil
  • 2 lbs grass-fed ground beef
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 cup coconut aminos
  • 2 tbsp fish sauce
  • 4 cups cauliflower rice
  • 6 cups greens of choice (chopped romaine, arugula, spinach)
Optional Sauce
  • 1/4 cup mayo
  • 1tbsp hot sauce

Preparation

  1. start by preparing rice to have it ready.  Wait until the beef is almost done as it only takes a few minutes to cook.
  2. Dice shallot and grate ginger to have it ready
  3. Heat a large skillet over medium-high heat and add sesame oil. Once hot, add in ground beef. Break the beef up into small bits.
  4. Add the shallot, ginger, red pepper, garlic powder, onion powder and salt and mix with the beef. Continue cooking, stirring occasionally, until the meat is browned and developing some crispy bits, about 8 minutes.
  5. Add the coconut aminos and fish sauce and cook for another 3-4 minutes.
  6. If you are making the optional sauce, mix the mayo and hot sauce in a small bowl.
  7. Serve beef in a bowl over a bed of greens with rice or cauliflower rice. Top with optional sauce and enjoy.