I want to apologize for not being around lately. I’ve been super busy with family gatherings, work out/training, work… life in general!
Around 9:30 last night, I said to my husband, “I haven’t sat down yet and it’s almost time for bed.” That is mentally draining for me. I need some time to decompress or else I get anxious and impatient. Definitely the opposite of my usual bubbly self.
I didn’t get to meal prep this weekend (so sad) but Serge and I did accomplish one thing that’s been tearing at my soul: Spring cleaning!
We got rid of so much crap. I feel a weight lifted off my shoulders and even though the scale hasn’t moved down, I feel like I’ve dropped a ton of weight by getting rid of “things”.
Thanks for listening to my mini rant. I’ll get to the good stuff now.
My Mama and I go nuts over cauliflower, especially when they are so crispy right out of the oven! My Grandma recently nailed the whole cauliflower pizza thing (thanks Grandma for keeping the pizza dream alive!)…So you could say that cauliflower is sort of a big deal. I mean how can it not be a big deal? You can make rice, pizza, mashed “potato”, buffalo cauliflower bites, etc… etc…
So, making cauliflower rice isn’t hard. It’s just time consuming and you need to clean all the gadgets and stuff you use to make the rice. Ain’t nobody got time for that! Thanks to Green Giant and Target for making my life so much easier.
The only thing I got to make in advance this week was chicken cutlets… easy enough… fry them or bake them and you’re set.
People at work have been eating Chinese food this week and Serge ate Chinese food this weekend. It’s haunting me. I made cauliflower fried rice and thinly sliced a chicken cutlet on top.
I’m sure if you search the web you’ll find tons of recipes but I had zero patience and energy to do my research so I took my chances and did my own thing. Came out pretty awesome. Only problem is, I don’t have measurements for you.
Ingredients:
- Bag of cauliflower rice
- diced veggies (I used onions, garlic, mushrooms and scallions)
- One egg
- Protein of choice (I used chicken cutlets… you can do shrimp, tofu, beef, pork etc)
- Salt and Pepper
- EVOO
- Soy Sauce
- Optional *Hot sauce/ red pepper flakes
Directions:
- Heat EVOO on skillet
- Sautee veggies of choice
- Cook cauliflower rice as directed on bag while veggies are cooking
- Dump “rice” onto skillet
- Add seasonings to taste
- When cauliflower is cooked (I like mine extra crispy), crack an egg on top and mix all together
- Add protein of choice
Yummy yummy yummy! This is my lunch for the next two days. I get to eat mock Chinese food without the extra calories and carbs and bathroom attacks (was that TMI? well, I don’t care… I know you all suffer from stomach issues after Chinese. WE ALL DO!)
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I’ve noticed that Cauliflower rice is very cool right now. Val and I made it last week mixed with quinoa. We just put a head of cauliflower in the food processor. Didn’t realize they sold crumbles!
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Yea, I used to make them myself too… it’s def cheaper but if you are lazy or don’t have the time, buying the bagged one is a great option. If I remember correctly, it’s roughly $2-3 per bag.
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Love how easy it is to make cauliflower fried rice. You can also add a bit of chili powder and ginger too if you wanted a little more of that authentic fried rice taste.
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