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!
So, I’m still pretty much Primal as far as going sans grains but I’m in the process of shifting my diet toward less fats these days. While I do think fats (at least good clean fats) are a very important part of our diet, for me, I do better at around 30 – 40% in my diet. So, here is a little post workout snack I made up today after doing some sprints outside before the torrential downpour ensued.
Crepes with cottage cheese & berries
With a little help from Emily Zaler; here is my creation:
- 1 scoop unsweetened whey isolate protein
- 1/2 cup egg whites
- 1/2 tsp vanilla
- 2 tbsp flax seed
- 2 – 4 tbsp cottage cheese
- 1/2 cup mixed berries
In a bowl mix egg whites, protein powder, vanilla & flax seeds. Pour mixture into warm pan and let fill the bottom. Cook like an omellete and fill with your cottage cheese & berries. Flip one side over the top, continue cooking until crepes are browned and serve! Sooooo good!
Whole eggs are optional as well to add a little extra goodness to your treat. Also you can use a flavored Whey protein or add a dash of stevia to taste.
Enjoy & for all of you partaking in the 60 Day Challenge at Skogg Gym, this recipe is a little better fit.
- Approx – 290 calories
- Fat – 9 grams
- Carbs – 14 grams
- Proteins – 38 grams
Till next time~
Craving a chocalat-ey treat? Here is your chance to satisfy your sweet tooth without sugar & the added benefit of Maca (Lepidium meyenii). Maca is one of my favorite herbs to supplement with. It is an adaptogen; which means it helps you deal with stress (and who couldn’t use a little help with that)?! It also helps with hormone regulation. It has been said that the Inca used to eat this before going into battle to help fuel their stamina and strength and is a native herb grown in the Andean mountains. It is a rich source of essential minerals, fatty acids and amino acids and can help normalize hormones; providing optimum levels of nutrients utilized by the body’s endocrine system. Oh yeah and they are grain-free too 🙂
- 3 cups almond flour
- 1/2 cup cocoa powder
- 6 packets stevia
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tbsp maca powder
- 5 tbsp coconut oil (melted)
- 2 eggs
- 1/2 cup frozen blueberries
Preheat your oven to 350.
In a large bowl mix almond flour, cocoa, stevia, baking soda, salt & maca powder. In a small bowl combine eggs and coconut oil. Pour the egg mixture in with the dry ingredients and mix together. Fold in the frozen blueberries & scoop onto a greased baking sheet.
Bake for 10-15 minutes. Let cool and enjoy either as a breakfast with a warm cup o’ coffee or tea, a midday snack, or as dessert with a nice glass of coconut milk!
PS… The batch makes about 16 scones & be careful not to indulge too much… these babies pack a mean nutritional punch. FYI for the 60 day challengers (at Skogg Gym)… Each scone is about 190 calories and about 16 g Fat, 6 g Carb & 7 g Protein. The fat is mainly from the almonds & is a good source of clean healthy fats. Hence, they should be a satisfying little treat & fit quite nicely into a Primal Diet.
- One small-medium sized head of cauliflower
- 1 egg
- 1/2 cup shredded cheese (I used a mix of mozzarella & parmesan because that’s what I had in the fridge)
Preheat your oven to 350. Steam the cauliflower for 5-7 minutes then place in food processor. Process the cauliflour until it resembles rice. In another bowl whip the egg and add the cauliflower & shredded cheese. Scoop the mixture onto a cookie sheet and press together with a fork in the form of a pizza crust.
Bake for 10-12 minutes until lightly browned. Remove and add pizza sauce, shredded cheese and your choice of toppings. Place pizza back in the oven for another 5-10 minutes until cheese is melted.
*Don’t expect to be able to eat this with your hands… you will definitely need a fork*
Enjoy & until next time…
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.
Ever since I’ve stopped eating grains, I have seriously missed the taste of breads… that is until now! You’ve got to check out this website and this ladies book, it’s totally worth it; www.elanaspantry.com
This bread recipe is roughly based on one of the recipes off her website and is delicious!
- 3/4 cup coconut flour
- 1 tsp baking soda
- 1 tsp sea salt
- 5 eggs
- 1 tsp vanilla
- 1/4-1/2 cup agave (to taste)
- 1/2 cup grapeseed oil
- 1/2 cup walnut pieces
- 1/2 cup dried apricots (chopped)
- 1 tbsp poppy seeds
Preheat oven to 350. In a small bowl mix coconut flour, baking soda and salt. In another bowl beat eggs, grapeseed oil with the agave & vanilla. Pour the dry ingredients in with the wet, then fold in the chopped apricots, poppy seeds & walnut pieces. The batter will be a little more liquid than doughy, it will cook through just fine. Pour into greased bread pan and bake for 30-35 minutes. Let cool for about an hour then serve with butter or your choice of spread!
Enjoy the deliciousness 🙂
Till next time,
Or for any other meal… but for me, tonight, it’s going to be Quiche. Of course sans grains, sans gluten and wheat, made with good ol’ nutritional almond flour and lots of love!
- 2 cups almond flour
- 1 tsp baking soda
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 1 tsp sea salt
- 1/3 cup grapeseed oil
- 1 tbsp water
Pre-heat oven to 350. Mix dry ingredients together in a bowl. Mix the grapeseed oil and water together then add to the dry mix. Scoop into pie pan and press into the bottom and sides. Bake for 12-15 minutes.
- 1 cup chopped kale
- 1 cup mushrooms
- 1/2 cup chopped onion
- 1/2 yellow pepper (or whatever color you prefer)
- 2 tbsp Olive oil
- 6 eggs
- 1/4 cup ricotta cheese
Saute veggies in Olive oil for about 5-6 minutes. In another bowl beat eggs & add the ricotta cheese. Add sautéed veggies to the egg mixture & pour into pie pan. Cook at 350 for 30-35 minutes and let cool before serving.
Till next time~
by, Ann@74 @flickr.com
It’s a winner. Looking for a way to make your pie and eat it too? Here is a purely primal option that I made for christmas morning.
Preheat oven to 350. In a cuisinart grind:
- 2 1/2 cups pecans
- Add 1 tsp cinnamin,
- 1 tsp nutmeg,
- 1 tsp ground cloves
- and 1/4 cup ginger (chopped).
- Pour in 4 tbsp melted unsalted butter
- and 1/4 cup stevia; mix.
Press into pie pan and let cool in refrigerator for 1/2 hour. After chilled, bake for 12-15 minutes in your pre-heated oven. Let crust cool completely. Fill with your choice of pie filling and bake as you would ordinarily.
ready for baking...
Preheat oven to 325. Peel 12 medium sized Granny Smith apples, slice (either by hand or with a food processor). In a seperate bowl combine:
- 1/4 cup stevia
- juice from 1/2 lemon
- 2 tbsp almond flour
- 1 tsp cinnamin
- 1 tsp ground nutmeg
- 1 tsp ground clove
- 2 tsp lemon zest
As you fill your pie plate, layer the sliced apples, above mixture and dot with butter. Once you filled your pie, spread melted butter on top. Cover pie with aluminum foil and bake for 1:15. Bake at 325 for 60 minutes. Uncover pie and bake for an additional 10-15 minutes at 375.
Cool and serve with whipped cream (made with stevia, vanilla and heavy whipping cream) or top with some honey sweetened Fage.
Enjoy and Happy Holidays!
Till next time, be well,
Seems I came up with some deliciousness while procrastinating…. what better way to put off studying for finals than to bake with nuts and chocolate chips!
Ingredients: 2 cups pecans, 1/2 cup almond, 1/2 cup cashews, 1/4 cup ginger (can use candied), 1/4 cup molasses, 2 eggs, 1 tsp vanilla, 1 tsp baking soda, 1 tsp baking powder, 1/4-1/2 cup chocolate chips, 1/4 cup coconut flakes, 1/4 cup coconut flour, 2 scoops protein (I used primal fuel).
Pre-heat oven to 325. In a food processor add nuts and ginger. Process until nuts are ground, add eggs, vanilla, baking soda, baking powder and molasses. Mix. Pour mixture into a bowl and add the rest of the ingredients. It should turn out to be the consistency of cookie dough. You can add the flour last and add until you reach the recommended consistency. Pour the mixture into a pre-buttered glass 9 by 9 pan. Bake for 20-25 minutes. Yum!
They actually hold together quite well and this recipe makes about 20 bars. I would definitely opt on the side of undercooking them as they tend to dry out if overcooked. Keep an eye on them and once the sides look browned take them out of the oven and let them set.
Happy post Thanksgiving…. and if you happen to have any leftovers here’s a great way to use them.
- Half a pack of Bacon (diced)
- 8 eggs
- 4 slices provolone cheese
- 3 small tomatoes (enough to cover the frittata)
Preheat oven to 350. In a skillet reheat stuffin’ and cook bacon, press into bottom of skillet, then turn heat to low. In the meantime whip eggs together in bowl and pour over the meat mixture. Let cook for 5 or so minutes then add cheese and tomatoes on top. Place the skillet in the oven and cook for about 20 minutes until eggs are firm and browned. Broil for the last few minutes until desired crispness.