What’s On Your Menu?

 

 

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Cauliflower & Sweet Potato Soup w/ scallions and bacon

Majority of the time, Sunday’s are dedicated to food shopping, meal prepping and getting ready for the week. Yesterday was no exception.

What usually happens is, I go through the store circulars, store coupons and manufacturer coupons and plan our meals based on the deals of the week. I’m on a budget! “Look babe! Turkey is 99 cents per pound. Are you good with turkey this week?” “Yea, anything is good,” says my husband.

Yesterday was not one of those days…

$178.00 later: 2 lbs ground turkey, chicken breast, fresh salmon, shrimp, fruits, cauliflower, sweet potato, mozzarella cheese, eggs, almonds, strawberries, apples etc…. And my small list became this ginormous list and I was overwhelmed by the cost but the food was already scanned and bagged and the next thing I know, I am home prepping 1,000 things I had not planned on.

I stumbled upon Peas & Crayons Slow Cooker Sweet Potato & Cauliflower Soup recipe and had to give it a try. If any parents are reading this and have trouble getting your kids to eat their veggies, this is a good one. The sweet potato overpowers the cauliflower taste.

This recipe also gave me an excuse to purchase an immersion blender  and I am in love. It is way better than a handheld mixer that you use for baking… I dread using those things because most of the food ends up on the walls.

Yields: 16 cups (8oz) and freezes well!

Ingredients:

  • 2 pounds Sweet Potato (Approx 2 large potatoes)- peeled and cubed
  • 2 pounds fresh head of cauliflower- roughly chopped
  • Original recipe calls for 1 quart veggie broth, I used chicken broth for extra flavor
  • 1 large onion-diced
  • 5 cloves garlic peeled. I minced my garlic
  • 4 stalks scallion- chopped
  • 1 tsp dried thyme- I did not have this so I used oregano
  • 1 tsp paprika
  • 1 tsp red pepper flakes (more if you really like a kick)
  • 1/4 tsp salt or to taste- My hubby said it was enough salt. I had to add more to my soup
  • 2 cups milk
  • 2oz. cream cheese

Directions:

  • Put everything into your crock pot except for milk and cream cheese. Set on high for 4-5 hours or until veggies are fork tender (took mine 4 hours)
  • Once tender, turn slow cooker off, add milk and cream cheese and blend using an immersion blender.
  • I topped our soups off with crumbled bacon, scallions and shredded cheese.

Stay tuned for a Caprese meatball recipe. So good!

XOXO,

Rachel

 

 

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Life and….Cauliflower Fried Rice

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.

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Image taken from Green Giant (click link to see product info)

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.

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So heavenly looking… like it could almost be hash browns… mmm hash browns and eggs…  you’re welcome. another idea for ya.

 

 

 

 

 

 

 

 

 

 

 

 

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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