I’ve got an message for you today about the most underappreciated food group in our diet.
They will make your skin glow, your hair shine, and launch your energy through the roof.
If you haven’t guessed yet, I’m talking about VEGETABLES.
One awesome way to boost your veggie intake is with cauliflower rice, which is a fantastic option if you’re following a lower-carb way of eating.
It’s actually much easier to make at home than you might think. You can make it in a BLENDER. There’s a trick to it, though, which involves adding water!
Blender Cauliflower Rice
Cauliflower head, cut into small florets
About 1-2 cups of water
Place the cauliflower florets in a blender. Fill it up about halfway, and then pour the water over the florets until they are covered and start to float above the blender blades.
Next, pulse the blender so the cauliflower forms a rice-like texture. This will probably take 6-7 “pulses.”
Drain the cauliflower into a strainer, and pat dry. Voila!
Once that’s done, try making this recipe … which has even more veggies.
Cauliflower Fried Rice
Pinch of salt
1 tbsp sesame oil
1 onion, diced
2 garlic cloves, minced
½ cup (75 g) frozen peas and carrots
Cauliflower rice (from recipe above)
3 tbsp coconut aminos (or gluten-free soy sauce)
Heat a large saute pan over medium heat and spray with cooking spray.
Whisk the egg in a small bowl and add salt. Pour into the saute pan and cook until set, and then remove from the pan, setting aside for later.
Add the sesame oil and saute onions, garlic, peas and carrots until they start to get soft, 4-5 minutes. Raise the heat to medium-high and add the cauliflower rice to the pan, along with the coconut aminos (or soy sauce).
Stir together, and then cover the pan and cook for 5 minutes, stirring occasionally. The cauliflower should become crispy on the outside.
Stir in the egg and remove from heat to serve.