Cauliflower Rice Paleo Recipe

Recently I told you about my quest to give the Paleo diet a chance (you have to try the Honey, Garlic and Rosemary Chicken).  My first night on the diet I made the chicken I just mentioned (so good!) and I also made cauliflower rice.  I was REALLY nervous.  First of all, I really don’t like vegetables that are cooked (unless it’s veggies in stir-fry or carrots).  The more I grated the cauliflower, the more I thought I was going to be serving a total dud of a dish.   Check out the recipe below and then read what I really thought about it!

cauliflower rice

Cauliflower Rice

Ingredients:

  • 1 Head of Cauliflower, grated on the coarse side (or use this stainless steel ricer)
  • 1 onion, chopped
  • 5-6 tsp. of minced garlic (I like the fresh garlic in the jar)
  • Pinch of Parsley
  • 2 tsp. Paprika
  • 1/2 tsp. Cayenne Pepper
  • 1/3 cup Olive Oil (you made need a little more, depending on how much cauliflower you have)

Pro Tip…get the ricer. Trust me! It is WAY easier with it and this is a good price with great reviews.

Top Rated Bellemain Stainless Steel Potato Ricer with 3 Interchangeable Fineness Discs-Full 2-Year WarrantyTop Rated Bellemain Stainless Steel Potato Ricer with 3 Interchangeable Fineness Discs-Full 2-Year Warranty

Directions:

  1. Place olive oil in the pan on medium heat and fry the garlic and onion together until the onion is soft.
  2. Add the cauliflower and fry until it is cooked (it be white with a slight browning).
  3. Add the paprika, cayenne pepper and parsley and mix completely and fry for a few minutes.

Now…like I said, I was really nervous about this recipe.  My husband eyed it and then looked at me like “what is that?”.  I told him to keep an open mind (since I was!) and just try it.  Which he did and let me tell you, he looked up at me again and this time told me it was delicious.  I can’t wait to make this again to try out new flavors!  I think I actually like it better than real rice.  No really…I do!  I’m going to make a stir-fry this weekend and serve it over top of this “faux” rice! Maybe being on this Paleo diet isn’t so hard after all!

Try it and then let me know what you think!!


Honey, Garlic and Rosemary Chicken Paleo Recipe

It’s 2013 and like most American’s, one of my resolutions is to lose weight.  But not just to lose weight, but to literally change the way my family eats.  I’ve been intrigued by the Paleo diet and picked up the Practical Paleorosemary chicken book yesterday while I was shopping at Costco.  I haven’t had a chance to read the book yet, but I really wanted to make a Paleo recipe last night for dinner.  While I was browsing apps on my ipad, I ran across the Fast Paleo app.  If you have an ipad, you really need to check this app out…it has a TON of recipes!  The Honey, Garlic and Rosemary Chicken is one recipe I adapted from that app!

Honey, Garlic and Rosemary Chicken

rosemary chicken

Ingredients:

  • 4 Skinless Chicken Breasts (I used a package of chicken tenderloins)
  • 1/3 cup Olive Oil
  • 1 1/2 TBS “hard” Honey (not sure what that is, so I used the kind in the squeeze bottle)
  • 1 TBS Dried Rosemary
  • 1 1/2 tsp Balsamic Vinegar
  • 1 tsp Black Pepper
  • 1 pinch of Sea Salt
  • 3 cloves of Garlic, minced (I used the garlic that is already minced in the jar)

Directions:

  1. Preheat oven to 400 degrees and cover a baking sheet that has sides with foil and place a rack on top of it.
  2. Mix all of the ingredients (except the chicken) in a bowl.
  3. Place the chicken tenderloins in a gallon size Ziplock bag and pour the mixture in the bag and place in the fridge until the oven is preheated.
  4. Place chicken on the rack and bake in the oven for about 25-30 mins (I used a meat thermometer to make sure the chicken was cooked completely)

This chicken was absolutely DELICIOUS!  My husband and I loved it…the kids, though…not so much!  It was the rosemary.  I don’t know if they make ground rosemary, but if they do, I’ll definitely use that next time and I know my kids would eat it then.  They were just weirded out by the “sticks” on the chicken.  One thing I will say, I think the recipe needs a little bit more honey.  I will try 2TBS honey next time.

I hope to share more Paleo recipes with you…that means I’m actually sticking to this!

I’ve Dropped How Many Sizes?!?

I’ve posted quite a bit about my journey with Diabetes and my quest to lose 100lbs.  I am very proud of my accomplishment.  In fact, I was thinking about it today while I was taking a shower (I do my best thinking in the shower!) that if someone were to ask me what my greatest accomplishment in life is, I would have to say (besides my family and how well I coupon) my weight loss and essentially beating Diabetes (or at least keeping it away for now).

For those newcomers, I was diagnosed Type 2 Diabetic back in February…right before my 30th birthday (Happy Birthday to me right?).  At first I was totally angry at the world.  But now I really do see that diagnosis as a blessing in disguise.  How can I not?  I’ve lost 43lbs since February.  I look great…sure I have a ways to go (57lbs to be exact), but I know I can do it.  I have willpower that I never knew I had.  In fact, I went to dinner with my parents and kids today and for dessert my kids and parents each got donuts.  Me?  I simply sipped my diet coke (and drooled a bit), but I was perfectly fine.  I didn’t have donut-envy, well not too much, but it didn’t kill me.  7 months ago…I wouldn’t have been able to say no.

Update

Since writing this post, back in 2011, I gained all that weight back. I reached my breaking point in January of 2016. Reaching an all time high of 250 lbs, I was done being out of breath and tired all the time. While I was able to keep my Type 2 Diabetes under control, I wanted more. I wanted to lose the weight I had lost before, but this time, I wanted to keep it off. With the help of friends, I started the Keto diet.

Giving up sugar wasn’t easy, at first. However, after about a week, I no longer craved sugar or any foods, for that matter! It was the best feeling in the world. From January 2016 to now, the weight loss has been amazing. I have lost about 83 lbs. I’ve dropped many sizes (from a 22/24 to a 10/12). But best of all, I feel amazing. I have more energy than I’ve ever had; I sleep great; and ALL of my bloodwork is better than it’s ever been. All from eating FAT! See for yourself!

start the keto diet

If you take anything from this post, take this:  You can do this.  All you have to do is set your mind to it. It may have taken me a little longer to figure my weight loss journey out, but the bottom line is, you can do it! Read up on everything I’ve written on the Keto diet over the course of the last year. If you have any questions, please don’t hesitate to reach out and ask! I am not an expert, but I will help you in any way I can!


Freezer Food Friday: Stuffed Bell Peppers

I’ve never…or at least I thought I never…liked red and green peppers until I had stuffed bell peppers.  Super delicious and bell peppers are so good for you.  Below is a recipe that was given to me that I changed around to suit my needs better.  The original recipe calls for ground beef…I use ground turkey.

*This post may contain affiliate links*

Stuffed Bell Peppers

stuffed bell peppers

Image via Pexels

Ingredients:

  • 6 large red and green bell peppers, rinsed (be picky…pick the best ones that stand up nicely)
  • 1lb extra lean ground turkey (season with salt and pepper)
  • 1 to 2 cloves of garlic, minced (I just use dried minced garlic)
  • 1/2 cup rice
  • 1/2 cup diced tomato (I use fresh tomatoes…Roma tomatoes work best)
  • 1tsp Worcestershire sauce
  • 1tsp dried basil
  • 1/3 cup Parmesan cheese
  • 1 egg, beaten

Pro Tip…get this stuffed pepper pan. It make cooking stuffed peppers WAY easier and less mess!

Norpro 1072 Nonstick Stuffed Veggie Baking PanNorpro 1072 Nonstick Stuffed Veggie Baking Pan

Steps:

  1. Cut the tops off the peppers and remove the seeds.
  2. Combine the remaining ingredients and mix well.
  3. Stuff each pepper with the raw mixture and place on wax paper in the freezer for 20-30 mins to “Flash” freeze.
  4. Once flash frozen, place the peppers in freezer bags, mark the date and freeze them.
  5. When you go to make the peppers, preheat the oven to 375 degrees and put enough tomato sauce on the bottom of a baking dish to cover the whole dish (unless you pick up the nifty pan I posted above…it’s way easier with that pan).  Set your peppers in the baking dish, drizzle tomato sauce over each pepper and bake for about 30-35 mins (or until a meat therm. says 170 degrees).
 It’s that simple! Such a filling, and delicious meal! I always make enough so I have leftovers!

Doesn’t this sound good? What’s your favorite, comfort food meal to make for your family?