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 processorCauliflower 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.
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.
Serve immediately and garnish with extra green onion, if desired.
Serves 4.
Enjoy!!
There are literally ENDLESS possibilities of eating spaghetti squash, and if you’ve never made one yourself then I don’t know how I can make you understand what you’re missing out on. (Hint: go get one tonight…)
For tonight’s easy and flavor-packed variation I present to you spaghetti squash with basil, coconut oil, garlic and grape tomatoes tossed with chicken.
What was fun about tonights, was that the squash cooked up perfectly, allowing every “spaghetti” string to scoop perfectly out of the skin, leaving a clean “bowl.” (fyi – that doesn’t always happen where it scrapes clean, so that was extra special!)
So I thought, how perfect!Let’s mix it up, then put it right back in!
Easy cooking tips:
Preheat oven to 400 degrees
Pop the squash in whole and bake 45 minutes, rotating halfway through
Cut in half lengthwise
Scoop out “pumpkin-like seeds”
Shred squash into “spaghetti”
Meanwhile, saute’ grape tomatoes whole in 1-2 Tbsp. coconut oil (or you can use grapeseed or olive oil)
Add shredded chicken (I had pre-cooked rotisserie chicken) minced garlic and basil, to taste.
Add flesh of shredded spaghetti squash and saute’ until heated through.
Season with salt and pepper and refill the empty squash shell “bowls” and serve!
Enjoy!
If you’ve never had noodles made from zucchini (or other vegetables, for that matter) you don’t know what you’re missing!!!
So today’s the day.
Go grab yourself a Veggetti (Bed, Bath & Beyond or Amazon) and get twisting!
It’s sooooo easy to swap your regular pasta noodles for 1/4 of the calories with zucchini!
What we made here was an amazing homemade meat sauce (make anything you like) then when it’s hot and you’re ready to eat, simply twist the zucchini into noodles, and mix them right in or spoon the sauce right over them.
Because of the thinner noodle shape, they will cook and soften just with the heat from the sauce!No need to pre-cook them or boil/steam them beforehand. Just add them in raw, and the strands will cook up in seconds!
That’s why I LOVE them even more. NO HASSLE, NO EXTRA DISHES. 😉
That’s my kind of cooking! Make it tonight and let me know how you liked it!
Serve immediately and garnish with extra green onion, if desired.
Serves 4.
Enjoy!!
It’s sooooo easy to swap your regular pasta noodles for 1/4 of the calories with zucchini!
What we made here was an amazing homemade meat sauce (make anything you like) then when it’s hot and you’re ready to eat, simply twist the zucchini into noodles, and mix them right in or spoon the sauce right over them.
That’s my kind of cooking! Make it tonight and let me know how you liked it! 
It’s sooooo easy to swap your regular pasta noodles for 1/4 of the calories with zucchini!
What we made here was an amazing homemade meat sauce (make anything you like) then when it’s hot and you’re ready to eat, simply twist the zucchini into noodles, and mix them right in or spoon the sauce right over them.
That’s my kind of cooking! Make it tonight and let me know how you liked it! 
