This weekend, I start my training in Thai Yoga Massage! Module one starts on Friday and involves 3 full days of intense learning.
I’ve started planning out my meals over the next 3 days. Foods that are easy to prepare in bulk, portable, full of nutrition (I’ve got 3 long, intense days ahead of me!) and of course, YUMMY!
I’ve prepared:
- boiled eggs
- Black bean hummus and veggie sticks
- Packs of CORE
- Lentil soup sealed in my air tight soup container so it won’t spill
- and my newest creation: CAULIFLOWER FRIED RICE! (not a new invention but it is my first time making it – and it was amazing!)
I am still so amazed at how many ways you can have cauliflower…pizza dough, rice, mashed potato, hash browns, burgers, chicken fingers…this is one way to keep myself busy in the kitchen!
Here’s how I prepared my fried rice today (and you can spice it up and make it ethnic however you like!):
What you need
- 1 medium head (about 24 oz) cauliflower, rinsed
- 1 tbsp sesame oil (optional)
- 2 egg whites (optional)
- 1 large egg (I didn’t use eggs in my recipe so this is optional)
- cooking oil
- 1/2 small onion, diced fine
- 1/2 cup frozen peas and carrots, or any other vegetables your heart desires. I used edamame, corn, celery and carrots and I didn’t measure the portions.
- firm cubed tofu (optional) – I used Soyganic smoked firm tofu
- 2 garlic cloves, minced
- 1 slice of ginger chopped
- 3 tbsp soy sauce, or more to taste (I used BRAGG liquid aminos)
- sea salt and pepper to taste
What to do
- Remove the core and let the cauliflower dry completely. Chop it up into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
- Heat a large saute pan or wok over medium heat and add cooking oil. Add the eggs and cook, turning a few times until set; set aside. (optional)
- Add the sesame oil and saute vegetables, edemame, garlic and ginger about 3 to 4 minutes, or until soft.
- Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg if applicable and mix it in.
- Top off with Sriracha! (my personal preference)
recipe adapted from: http://www.skinnytaste.com/cauliflower-fried-rice/
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