Fit+Faith Interview on Community Health Radio Podcast…The EASIEST ways to start making CHANGES for WEIGHT LOSS and HEALTH.

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Just recently, I was interviewed on Community Health Radio for Fit+Faith. I discussed some of the quick and easy changes we can all make to help lose weight and start feeling better.  The issues of sugar and fad diets are tackled along with a great discussion about the benefits of organic foods.

Listen to the interview here: http://www.myheritagehealth.org/drmelody/

 

All the fried rice flavor–none of the carbs!

I was thrilled when I came across this version of pork “fried rice” — adapted from the cookbook One Pot Paleo by Jenny Castaneda. I had always wanted to start trying cauliflower rice, so here was my chance! Cauliflower is one of my husband’s favorite vegetables, so the more ways to make it, the better! Plus now we would be able to have the same texture and consistency of rice without the carbs. 🙂 To make the cauliflower rice is so easy. Cut off the leaves and as much of the stem as possible, only leaving the florets. You may have to make it in a few “batches” depending on how big your food processor is. Break apart the florets into small pieces and fill your food processor. Pulse until it makes rice-like consistency, but doesn’t create a mush. Transfer to a bowl and repeat until you’ve completed the whole head of cauliflower. This recipe calls for a full head, but if you don’t use it all, you can freeze the rest to use some other day!
Cauliflower florets in food processor
Cauliflower Rice
                  After you’ve made your rice, grab your wok, and you’re ready to go!
Ingredients:
1 Tbsp coconut oil or ghee 1 head of cauliflower, stems removed, pulsed into “rice” in food processor (or use 1 bag of frozen cauliflower rice) 1/2 onion, chopped 3 tsp minced garlic (or 3 cloves, chopped) 1 lb. ground pork 1 c. carrots, 1/8-1/4 inch slices 2 eggs 1 tsp. fish sauce 2 Tbsp liquid aminos (or low sodium soy sauce) 2 green onion stalks, thinly sliced, green portion only Black pepper, to taste
Directions:
Melt 1 Tbsp coconut oil and saute’ onions and garlic in wok on medium/high heat until tender, approx. 3-4 minutes. Add ground pork and cook until no longer pink, breaking into small chunks with wooden spoon. Approx. 7-8 minutes. Add sliced carrots, fish sauce and liquid aminos. Season to taste with black pepper. Cook another 3 minutes until carrots are tender.  
organic carrots
Tri-color organic carrots, sliced
Turn heat down and transfer mixture to a bowl. Scramble 2 eggs in the wok with wooden spoon until almost fully cooked, approx. 1 minute. Return pork/carrot mixture to wok, add cauliflower rice, green onion, and raise heat back to medium/high.   Mix all ingredients and cook until cauliflower rice is your preferred desired consistency, but not mushy. cauliflower pork fried riceServe immediately and garnish with extra green onion, if desired. Serves 4. Enjoy!! 12832475_10153917384294098_3384618791191231879_n

My Newest Favorite Kitchen Gadget + Sweet Potatoes = BLISS!

I am IN LOVE with my newest kitchen gadget, the Veggetti Pro. I’ve used the standard Veggetti before, to make zucchini noodles and transform other veggies into delectable strands, but with the larger Pro edition it makes is SO EASY! My nick name for it is “the spiralizer” as you can do thick or thin spirals, or flat ribbons.
Veggetti Pro
Veggetti Pro with “thick spiral” blade
Here I experimented with a white sweet potato with the “thick spiral” blade and then tossed the curls with coconut oil, paprika, cayenne, oregano, parsley, garlic powder, salt and pepper.
Spiced up, ready to bake!
Bake at 400F for 40-45 min, tossing and rotating every 10 minutes for an even baking and to make sure the smaller pieces don’t burn. Since a spiral cut makes the potato so thin, it will shrink and dehydrate while it’s baking. So don’t be surprised when you see that they shrink down. This was only one medium sized sweet potato. So plan for 1/2 potato per person. In this case there were just two of us, so we split it and it was the perfect amount.
Baked spiral sweet potato fries
Baked spiral sweet potato fries
The sweetness of the potato combined with the flavors of the spices meant you didn’t even need ketchup or anything to dip it into! This was a great compliment to the rest of our dinner of pork chops and steamed broccoli. 🙂
No extra carbs needed!
Want a Veggetti for yourself? Here’s my affiliate link right to Amazon. It’s my favorite new kitchen gadget of 2015! Enjoy!!
Click to view on Amazon.com
Click image to view on Amazon.com
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