Well, not really… more like Pork Fried Cauliflower, but you would probably never know the difference.
Pork Fried Cauliflower Rice
- 2 (3 oz) Pork cutlets
- 1/2 head of Cauliflower
- 1 cup Red Cabbage
- 1 cup Carrots (julienned)
- 1/2 cup Onion
- 1/2 Red Pepper
- 2 large stalks of Celery
- 2 Large Eggs
- 1 Tbsp Fish Sauce
- 1 1/2Tbsp Coconut Liquid Amino’s (or Bragg’s Liquid Amino’s)
- Grapeseed Oil
Place cauliflower in a pot to steam. (Should steam for about 5-7 minutes). In a large saucepan or wok add the grapeseed oil. Cube your Pork cutlets and place in the pan to saute.
While meat is cooking, cut up your veggies and put aside. When cauliflower is done, add to your food processor & process until the cauliflower resembles rice.
Add cut veggies to wok and mix in with meat. Add both your Coconut liquid amino’s and Fish sauce & saute for about 3 minutes, then add the cauliflower rice.
In a seperate bowl have eggs lightly scrambled and ready to add. Move mixture around to the sides of the pan to make room for the eggs & pour into center. Let them cook a bit (couple of minutes, until the resemble scrambled eggs) before you mix them in with the rest of your veggies. Mix your fried rice and serve!
Nutritional breakdown: (approximately)
Serves 4: *The following is represented by Total / Per Serving Size
- Calories: 893 / 223.25
- Fats: 46 g / 11.5 g
- Carbs: 50 g /12.5 g
- Protein: 73 g / 18.25 g
Till next time, enjoy!
By, kalebdf @flickr.com
MMmmmmm, who doesn’t love cinnamon toast?! Well, I’d been craving something sweet and bread-like and conjured these little treats up yesterday… so delicious… try with some cream cheese or even flavored cream cheese on top!
- 3 cups Almond flour
- 3 (or more) packets of Stevia: depending on your sweet tooth and your like/dislike of Stevia *If you like a more granular feel, try using Truvia*
- 2 TBSP Cinnamon
- 1/2 TSP sea salt
- 2 eggs
- 2 TBSP Grapeseed Oil
Preheat your oven to 350. In a medium bowl mix dry ingredients together. In a small bowl whip the eggs and grapeseed oil together; then pour into the almond flour mixture.
Grease two pieces of parchment paper and scoop 1/3 of your “dough” on the paper. Place the second piece on top of your dough and press or roll the dough to about 1/16 of an inch thick. Carefully remove top piece of parchment paper and cut your crackers into squares. *Optional: Before you cut into squares, you can transfer the dough onto a greased cookie sheet (from the bottom piece of parchment); but this is not necessary.*
Bake for 12-15 minutes until the edges have browned and remove from the oven to let cool, and enjoy!
Makes about 60 crackers.
Primal stuffin’ for a primal holiday season! Stuffing with a grain-free flair & a new way to cook one of my holiday favorites! Contributed to the collection by my mom who has made this delicious stuffing ever since I can remember 🙂
- 1-1 1/2 lbs italian sausage (I used elk sausage, processed from start to finish by my boyfriend)
- 1 cup Watercress (sliced)
- 2-3 Stalks Celery (sliced)
- 1/3 cup Pine nuts
- 1/4 bulb Fennel (chopped)
- 1 cup Eggplant (cubed)
- 1 cup Mushrooms (sliced)
- 3 Garlic cloves (chopped)
- 1-2 tbsp Olive Oil
- 1/4 cup Onion
- Optional seasoning: (if your italian sausage is not seasoned already; use thyme, rosemary, fennel)
Directions: Drizzle 1 tbsp olive oil in heated pan with garlic & pine nuts & brwon. Add italian sausage (without casing) in pan; saute and break into smaller pieces. When sausage is just about cooked through add 1 tbsp (if needed) olive oil, onion, celery, watercress, eggplant, fennel & mushrooms. Saute all ingredients until mushrooms and eggplant are cooked down. Serve on own as stuffing or scoop into lettuce wraps for an hors d’oeuvre or meal. Serves 4 – 6.
Well, here we are, it’s definitely Autumn and ’tis the season for Root veggies…. I have to admit I got the idea to make these up from something I had at Whole Foods the other day, but they are surprisingly easy to make, cost effective and super delicious!
Parsnip Root Hash
- 2 Parsnips
- 1 Large Carrot
- 2 Whole Eggs
- 1/3 cup Parmesan Cheese (grated)
- 1-2 tsp spices (I used Italian)
- Salt to taste
Directions: Grate parsnips and carrot in a bowl, add eggs, parmesan cheese, spices and salt. Mix together. Scoop mixture onto oiled (Olive, grapeseed, coconut or whatever you fancy) & pre-heated pan, brown both sides and voila, you have a root vegetable “hash pancake”. Makes about 5 medium sized pancakes.
Enjoy with any meal, breakfast lunch or dinner as a side.