Caul It Fried Rice

I have a confession to make, since having my daughter last year in July… I haven’t watched or read the news. In fact I have stayed away from newspapers, commercial tv and internet news on purpose and I have no idea what is going on in the world unless someone tells me or posts something about it on social media. Is that bad? ¬†Something about having little ones just made me more sensitive or “emotional” (that’s what my husband says I am), and the news is always horrible and depressing. Yet I have never felt more positive about myself and appreciative of everything I am blessed to have or do, or the beautiful people I have in my life. I like my kind of news much better…

Paleo Kitty’s breaking news: My daughter who just turned 1 can now climb… onto the couch!

See that’s pretty cool news ūüôā

Back to non-child stuff.

Week 2 of CrossFit Iron Lion’s Whole30 challenge and everyone is doing so well. I personally am loving all over this food. Never again will I think of clean healthy food as monotonous or boring. It’s seriously awesome.¬†I have never been so excited to eat my food either. But that could be because I’m on the whole30 ;p

We had a Whole30 “pot luck” and trivia night down at the box (well done Team 2), and it got me thinking about what kind of dish I could make a lot of and could change up if needed. I think fried rice is an easy dish to make¬†and also dress it up when it wants to go out and be fancy.

Behold! Cauliflower Fried Rice – BYO Meat

Ingredients

  • 1 head of cauliflower cut into florets
  • 2 tbsp coconut oil
  • 1/2 brown onion diced
  • 2 cloves of garlic minced
  • diced zucchini
  • diced yellow squash
  • diced carrot
  • diced cooked bacon – whole30 approved
  • Salt and pepper to season
  • coconut aminos (approx 2tbs)

You can add any whole30 approved vegetables that you like in your fried rice. Green Beans would be great, celery, asparagus, mushrooms etc etc just check out your Whole30 guide.

Meat

I used grilled chicken that I had cooked up in my weekly cook up and tossed it in at the end, but you could use beef strips or pulled pork (always try and use pulled pork!). Whatever takes yo fancy!

Getting Your Fried Rice On

In a food processor, process your cauliflower until it is rice like size.

In a wok or electric wok or fry pan (whatever you have but make it big) heat the coconut oil on a medium to high heat. Once it’s starting to smoke add the onion and garlic. Stir constantly until fragrant.

Then add your diced vegetables and stir until just tender. Then add your riced cauliflower, bacon and coconut aminos and stir to combine. Add your extra pre-cooked meat of choice or if at all and stir in.

If you have a lid, place the lid on the pan and leave to steam for a few minutes. Don’t leave it for two long because it will end up mushy.

Season with salt and pepper and if required a dash more of coconut aminos.

Chow down on that! It’s delicious. I topped mine with raw cashews for my fat intake.

 

 

 

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Cauliflower Rice Rice Baby

Stop collaborate and listen, rice is back with a brand new invention… cauliflower!

Well it’s not entirely new as it’s been done before, so not brand new at all. BUT any chance to sing ice ice baby is always ok. Ask my husband, he knows all the words and will argue with you that this is undoubtedly the best song of all time… he’s so gangsta.

Simple and effective is what this is. A great substitute for rice.

What you need to fill the dance floor with cauliflower rice rice baby:

Ingredients

  • 1 head of cauliflower
  • 1/2 a white/brown onion diced
  • 1 clove of garlic minced
  • 1 tablespoon of coconut oil
  • zest of 1 lime
  • juice of 1/2 lime

Yo, Let’s kick it

Cut the cauliflower into florets and either food process (by pulsing) until processed into rice size chunks, or grate the cauliflower or chop into the right size.

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Then heat up the cocount oil in a pan over medium heat add garlic and onion and saute until fragrant. Add cauliflower and lime zest saute for a few minutes until slightly tender. Add the lime juice, then pop a lid on the fry pan for a few minutes. Not too long as “rice” will go gluggy.

Season with salt and pepper and serve up with extra lime wedges if you like.

Word to your mother.

You can change the flavours of the cauliflower rice or just have it plain. Experiment and try with different spices such as saffron. 

 

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Butter Bing, Butter Boom

Well I don’t know how you all went over the festive season in regards to clean eating but by the time New Years came around, I had well and truly fallen off the wagon. But hey, that’s a New Years resolution right there!
Anyway, first WOD down at the box for the new year was “Lumberjack 20” which was a chipper and in the heat, it was almost a killer. After channeling beards, plaid shirts and an axe, I felt like eating a big piece of red meat last night for dinner. Steak it was! I wanted a light yet tasty sauce to go with it and was looking at a few different recipes and came up with this combo. It was delicious in a manly wood chopping kind of way…

BBQ grilled steak, garlic butter and lemon caper sauce and roasted cauliflower

  • steak (whatever cut you prefer and however many pieces you would like) I had 3 rump steaks
  • olive oil
  • salt and pepper
  • Marinade your steaks in olive oil and salt and pepper for approximately half an hour.
    Roasted Cauliflower

  • one head of cauliflower cut into florets
  • 2 tablespoons of melted organic grassfed unsalted butter
  • salt and pepper
  • Pre-heat oven to around 200 degrees Celsius. Spread florets of cauliflower into a roasting tray or baking tray. Drizzle over the butter and season with salt and pepper. Toss the cauliflower and make sure it is coated well. Place in the oven for approximately 30-35 minutes or until golden brown.

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    While your cauliflower is cooking prep the sauce.

  • 2 tbsp organic grassfed unsalted butter
  • 1 clove of garlic, minced or finely chopped
  • 1/4 to 1/3 cup of capers drained and quickly rinsed in a sieve (I like baby capers but you can use normal capers)
  • juice of 1 lemon
  • pepper to season
  • With about 20 minutes left on the cauliflower, grill your steak on the BBQ. I use a WebberQ and with a steak that is about 1-2cm thick steaks need to be cooked approx 3-4 minutes each side and then I rest for about 5-10 minutes. So grill your steaks and then rest them and start the sauce. In a small to medium frypan melt the butter on a medium heat. Do not let the butter over cook and brown. Once melted put the garlic in and saut√© for about 1 minute but again don’t over cook the garlic. Add the capers and lemon juice and pepper and bring to simmer. Once you have reached a bubbling sauce let it simmer for about a minute then remove from heat.

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    The cauliflower should be finished. Plate up the steak and cauliflower and drizzle your sauce over the steak.

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