CAULIFLOWER EGG FRIED RICE (LOW CARB & KETO)

Always on the lookout for a low carb option to make with my next meal, this cauliflower egg fried rice is my new favorite recipe. It’s so easy to make, is great for batch meal planning, and only takes a few minutes to prepare. If you are looking for a tasty low carb, keto, gluten-free recipe that is packed full of flavor and taste just like the traditional egg fried rice, you got to try this recipe!

Enjoy!

INGREDIENTS:

- Makes 4 Servings -

2 TBSP of Vegetable Oil
3 Scallions - Chopped
4 Garlic Cloves - Minced
1'“ of Fresh Ginger - Minced
1 CUP of Frozen Peas
1 500 gram Pack of Frozen Cauliflower Rice
4 TBSP Low Sodium Soya Sauce
2 TBSP Sesame Oil
3 Eggs - lightly beaten
Salt and Pepper to Taste

DIRECTIONS:

Heat up vegetable oil in a large skillet on high. When hot, throw in your chopped scallions and minced garlic and ginger. Allow to cook for 3-4 minutes before adding in your frozen peas.

When peas begin to turn bright green (about 4-5 minutes) add in your frozen cauliflower rice and mi thoroughly until well incorporated and there are no big chunks. Allow water to evaporate by continuing to cook for 5-7 minutes.

Next, add in your soya sauce and sesame oil, Mix until all the rice is coated before pushing the rice to one side fo the skillet.

On the empty side oft he skillet, add in your egg. Salt and pepper to taste. Fry it up, scrambling as it goes. Once cooked mix in with the rice and remove from heat.

Enjoy!

If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

PIN THIS POST

ROASTED BRUSSELS SPROUTS WITH CRISPY FRIED SHALLOTS

Made this simple brussel sprout recipe with crispy fried shallots and it was amazing. Loved the saltiness of the shallots against the dense Brussel sprouts drizzled in lemon. Delicious, salty, and perfect as a low carb veggie side for any meat dish you are cooking, I would also recommend making a little bit of extra fried shallots so you can have them with your meat as well. Further, Cassava flour is a keto-friendly flour making this a perfect side for any low carb diets but if you don’t have access to that flour, normal white flour makes a great substitute.

Enjoy!

INGREDIENTS:

- Serves 2-3 people

1.5 LBS of Brussels Sprouts - washed, remove steam and top layers, and cut into halves
6 TBSP of Olive Oil - Split into 2 portions, one 2.5 TBSP and 3.5 TBSP
Sea Salt and Pepper
3-4 Shallots - sliced Into onion rounds
1/4 Cup of Cassava Flour
Sea Salt
Freshly Squeezed Lemon

DIRECTIONS:

Set oven to 400 degrees.

Toss brussels sprouts in 2.5 TBSP of olive oil until evenly coated and sprinkle with salt and pepper.

Place brussels sprouts on a baking tray lined with aluminum foil and allow to bake in the oven for 30 or so minutes until tender.

While brussels sprouts are in the oven chop up shallots and place in a bowl. Add 1/4 Cup of Cassava flour and 1/4 TSP of salt, mix until the shallots are evenly coated.

Heat up 3.5 TBSP of olive oil in a skillet on medium-high. Once ready, reduce heat to low - medium and sprinkle in your floured shallots. Toss them every 3-5 minutes to make sure they don’t burn. Once nicely golden and crispy, set aside.

When the brussels sprouts are getting close to finished you can broil them for the last two minutes if you want them extra crispy.

When ready, plate brussels sprouts, add crispy shallots on top and drizzle with fresh lemon juice.

Serve while hot and enjoy!

burssels sprouts-4 copy.jpg

If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

PIN THIS POST

ASPARAGUS STIR FRY WITH A TOUCH OF CITRUS

My family and I were craving some Asian inspired cuisine the other evening while at the cottage and we decided to try our hand at making a couple of dishes including this asparagus stir fry. The addition of orange zest and juice gave it a slight citrus note which complimented the salty soy perfectly. The dish also paired with that night’s main, a Spicy Coconut Chicken Thighs unbelievable and they both complimented each dishes unique flavors. If you are looking for a fun vegetable dish to serve with your next Asian inspired meal, you got to try this one!

Enjoy!

INGREDIENTS:

- Serves 4 people

1 TBSP of Vegetable Oil
2 Garlic Cloves - thinly sliced
1/2 TSP of Chilli Flakes (you can adjust this to your taste)
1 LBS of Asparagus - Chopped on the diagonal about 1/4” thick
Kosher Salt
1 TBSP of Soy Sauce
1 TBSP of Unsalted Butter
1 Orange - Zest about a TSP and juice for a TBSP of liquid
1 TSP of White Sesame Seeds toasted in a small skillet

- Optional Toppings -

Fresh Cilantro

DIRECTIONS:

In a large skillet add in vegetable oil and allow to heat up. Once hot, add in chili flakes and garlic stirring constantly until the garlic becomes golden.

When ready, add in Asparagus and sprinkle with salt as desired. Toss occasionally. You want the Asparagus to brown around the edges.

Next add in soy sauce, unsalted butter, and a TBSP of water and continue to toss constantly until asparagus is crispy and soft on the inside.

Remove from heat and add in orange zest and juice and toss once more.

Transfer asparagus to a serving plate, sprinkle with toasted sesame seeds and serve. Garnish with cilantro if desired.

Enjoy!

If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

PIN THIS POST

Asparagus Stir Fry.jpg

QUINOA TABBOULEH - GLUTEN FREE, VEGAN, VEGITARIAN, SOY FREE

TABBOULEH traditionally is made with bulgur wheat or couscous. I made this recipe using quinoa as a substitute for its health and gluten free attributes and lets get real it taste pretty much the same. I really enjoy Tabbouleh salad as it goes with just about everything. Its also really good to keep in the fridge as a healthy snack and the Quinoa is a slow digesting carb/protien mix that makes you feel fuller longer - BOOM! 

INGREDIENTS:

1 Cup of Quinoa
2 Bushes of Parsley (cut off stems and mince)
1 Bush or 3/4 Cup of Mint (cut of stems and mince)
3 Medium Tomatoes
1/2 a Large Onion
3 Cloves of Garlic
Lemon Juice
Olive Oil
Salt and Pepper to taste

DIRECTIONS:

Measure out 1 cup of Quinoa and add it to two cups of water. Bring the water and quinoa to a boil then cover the pot and reduce the heat to a simmer for an additional 15 minutes.

In the meantime go ahead and wash, dry and mince your Parsley and Mint. Add it to a large bowl.

Next chop the Tomatos in quarters and remove the seeds. Once the seeds are removed chop the tomato quarters down into small "pinkie nail" sizes. Add the chopped tomato to the bowl with the parsley and mint. 

Now you can chop the Onion into about the same size as you did the tomato and add it to the bowl.

Next you can mince the Garlic and add it to the bowl with the parsley, mint, tomatoes and onions.

Your quinoa should be done by now. If it is remove from heat and let cool. You don't want to add it to the bowl until it has completely cooled down.

While it is cooling you can juice the Lemons. I think I juiced about 5-6 lemons to yield about 1.5 Cups of juice.

Once the Quinoa has cooled down add it into the bowl with the other ingredients followed by the lemon juice. You can also add 2 TBSP of Olive oil and mix all the contents of the bowl together. You can add salt and pepper at the end for taste as well as more lemon juice if you fancy it.

Can you dig it???? Whats your take on Tabbouleh? Has anyone ever toasted their Quinoa before cooking it? Not sure how I feel about the taste. Share your thoughts by commenting.
 

This post was inspired by Tori Avey of http://toriavey.com/ She is one of the food blogs I always like to follow and be inspired by.