Cauliflower Fried Rice

A healthier version of fried rice and you can’t even tell it’s not rice, what’s not to love?

Ingredientscauliflower fried rice blog post.jpg
1 head grated cauliflower (use the largest hole on a box grater)
Fresh snow or sugar peas
Frozen corn kernels
Soy sauce to taste
Garlic powder to taste
Black pepper to taste
Diced carrots
2 eggs
Olive oil
* You decide the ratio of vegetables to rice here, I aimed for something similar to your typical take-out

1. Heat ~1/2 Tbs olive oil to a large pan (a wok would be ideal).
2. Add frozen corn and allow to thaw then add carrots.
3. Add cauliflower, peas, soy sauce, garlic powder, and black pepper and stir.
4. Once veggies are nearly cooked scoot them to the edges of the pan and scramble the eggs.
5. Mix eggs into rice.

Serve while steaming hot.  This dish reheats well and makes a lot.  The dish is naturally gluten free if a gluten free soy sauce is used such as Braggs amino acids.  If the eggs are left out, the dish is entirely plant based.


Quick Alfredo Sauce

Why buy a jar of sauce when making it yourself is a thousand times more delicious?

IngredientsAlfredo sauce blog post.jpg
3 cloves minced garlic
3 Tbs unsalted butter
4-5 oz grated Parmesan cheese
8 oz half and half
Black pepper to taste
Red pepper flakes (optional)

1. In a small sauce pan over medium-high heat melt the butter.
2. Allow butter to cook for about 90 seconds and add the garlic.
3. Allow garlic to slightly brown.
4. Pour in half and half and bring to a rolling boil.
5. Add cheese and reduce to medium-low heat allowing cheese to melt.

Serve immediately over al dente pasta.  I chose whole wheat linguini served with seasoned sauteed broccoli, mushrooms, tomatoes and spinach.