Cauliflower “Fried” Rice

Bienvenidos semana tres de Reset. For those who are confused, I did not move to Spain. I am currently approaching week THREE of my reset and am super excited to see subtle changes to my body as well as my overall health. I am feeling more energized, my pants fit easier, and my face doesn’t look like I am carrying acorns in my cheeks. My reset isn’t about dropping weight as it more of just looking and feeling like my best self. I weighed myself, and was legit depressed for two days about the number, but honestly, it is JUST A NUMBER. I want to get back to health and healthy foods, something I have a major passion for. I wanted to try incorporating cauliflower into my meals and this was the best way, making a “rice”.

I bought store bought, so sorry for those who want to make it from scratch. I have done this and I’ll tell you, it’s a mess. Buying store-bought cauliflower rice is the easier way, and it’s hassle free! I accidentally ordered a Misfits Market box of 18, yes 18 POUNDS, of vegetables, so there is virtually no excuse not to use them. We got Anaheim peppers (which are milder than jalapeño peppers, but can depend based on origin), cabbage, onions, jalapeño peppers (8 of them… hello salsa!), string beans, avocado, and more. I’m grateful to have received (and been able to keep) the produce even if it were by accident. If anyone is willing to try, and be open for whatever is delivered, definitely check them out!

Cauliflower rice is not so different than traditional fried rice, except it holds more moisture. I started by chopping an onion, carrots, cabbage, one Anaheim pepper, and green beans. I heated a large sauté pan and added avocado oil (my favorite brand is Primal Kitchen). I tossed in the chopped onion, pepper, and carrots to simmer and sweat. I then added in the chopped cabbage, let it seam, then after five minutes, threw in the green beans. I cooked with a cover so everything can wilt and render down, mainly for the cabbage to bring out its moisture.

Afterwards, I pushed all the vegetables aside so I can add in the egg, there is no excluding this part, it is the best part of fried rice. I scrambled the egg and tossed it together with the veggies. My last step was to add the cauliflower rice, so with a helping of garlic powder and salt added, I poured in the bag of cauli-rice and stirred. This sat cooked for 8 minutes, so the cauliflower can begin to sweat (there’s a lot of sweating happening in this dish).

I seasoned with a generous helping of coconut aminos and sesame oil and continued to let it cook for another 5-7 minutes. Turn the heat off and let stand still, then ladled into large bowls for my lunch for the week. The taste of this dish is very umami and while it does not taste 100% like the real fried rice, it is a pretty darn delicious rendition! NOMaste 🙂

Cauliflower “Fried” Rice

Course Dinner
Cuisine Healthy, Meal Prep, Vegetables
Keyword dinner, healthy, meal prep, veggies, whole30
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 cups
Author nomastehungry

Ingredients

  • 1 package Cauliflower Rice
  • 1/2 large onion chopped
  • 1 cup carrots chopped
  • 1 cup red cabbage chopped
  • 1 cup green beans chopped
  • 1 Anaheim pepper chopped and cleaned
  • 2 eggs lightly beaten
  • 2 tbsp avocado oil
  • 2 tbsp sesame oil
  • 3 tbsp coconut aminos
  • garlic powder to taste
  • sea salt to taste

Instructions

  1. Prep all vegetables by slicing and roughly chopping the onions, carrots, pepper, cabbage, and green beans.  Separate the cabbage and green beans from the onions, etc. Set aside

  2. Heat a large sauté pan, add in avocado oil, then stir in the onions, carrots, and pepper.  Stir and coat with oil for five minutes.

  3. Add in red cabbage. Cover and let sit for five minutes. Stir once or twice to prevent burning.

  4. Add in green beans.  Cover and let sit for five minutes. Stir to prevent burning.

  5. Push vegetables aside, and add in the egg.  Scramble egg and stir in with the vegetables.  Season with garlic powder and sea salt.  Cover and let sit for three minutes.

  6. Pour in cauliflower rice.  Stir to mix together. Cover and let cook for eight minutes, stirring occasionally.

  7. Add in coconut aminos and sesame oil. Stir together.  Let cook for another three to five minutes.  Serve immediately.

Seared Grass Fed Sirloin

Ahhh, steak. The creme de la creme when you think of a “fancy” meal. There are plenty of nights where I crave a fatty cut of steak or a bolognese (in fact, I have a bolognese recipe… here), and I have a soft spot for skirt steak or short ribs. On other nights, a nice sirloin will do. I have to confess, I’ve never been a pro with making steak; I tend to overcook and make it inedible. It usually comes out tough and chewy, even when cutting against the grain. This steak is an exception to my “I screwed up the steak, again” curse, and it’s so easy you’ll slap yourself (but don’t).

One thing that I never compromise for is the quality of meat. It is SO important to know where your meat comes from, and get the best cuts. I always shop for grass-fed meats, and love using Butcher Box for meat. Their product is top notch and can feed a large family for a few weeks. You can skip a month, two months, and add specials like their bacon (THEIR BACON IS LIFE CHANGING) or burgers. Either way, consider buying grass fed meats, if there’s one thing you change to your budget, do this. I won’t bore you with science behind it or research from articles I’ve read and podcasts I’ve listened to, but the quality of meat matters. Period. Trader Joe’s does make solid grass fed meats, including steak.

I started by soaking the steaks in olive oil, instead of coating the pan with oil. Why? This eliminates the crackling and sputtering of the oil, that’s why sparky! For the seasoning, I used a more-than-generous amount of fresh cracked ground pepper and pink sea salt. I seasoned both sides and let the steak get to room temperature. Using a cast-iron skillet, I heated the pan then slowly added the steaks. These steaks were about 3/4″ -1″ thick so I gauged my time carefully. We like our steaks more medium/medium rare, so I seared the steaks for 4 minutes on each side, then threw it in the oven on BROIL for a good 5 minutes. For medium well, add 2-3 minutes per side. The most important piece is to LET THE STEAK REST. The steak will tense up if cut into right away, the same as man-handling it right out of the fridge. Let the steak do it’s thing!

I sliced small dollops of butter to top on the steaks for additional fat and goodness, and paired it with potatoes. Typical meat and potatoes dish, but oh so satisfying.

Brown Rice Ramen with Sesame Spinach and Bok Choy

If you live in the Northeast, you can attest to how cold it has been recently, and will only get colder this weekend. While I love the idea of falling snow: a blanket of untouched, white glistening flakes of snow, I have a disdain for the slushy-mess post-snowfall. The winter is a take it or leave it kind of season, but does provide us with yummy “winter is here” style dishes (no this was not a reference to G.O.T, but I CANNOT WAIT FOR APRIL!)

Hubs and I tried Ivan Ramen in the city (that is, Manhattan, for the non-local readers) and it was seriously so good. It was the first ramen-bowl I’ve ever had and tasted like a dream (if dreams had a flavor… it would be umami). I recently purchased some ramen from my all-time favorite online market Thrive Market, and decided to try making my own. I saw several people on the Insta making ramen so I thought “This cannot be too difficult to make.” I was right, it really was pretty simple!

You probably know this, but bok choy has some incredible benefits to it: it’s a leafy green, so that is self-explanatory. It also has gut-healing benefits, provides your body folate, calcium, and vitamin B6 too! I never knew how to actually cook bok choy until I woman’d up and just sautéd it in coconut oil, tossed in toasted sesame oil and coconut aminos. I did the same with the spinach, but added some garlic powder. Setting the veggies aside, I started on the broth.

I LOVE bone broth, and am currently trying to find time to make it from scratch, but until then, I’ll use quality bone broth from a carton. I used my thrive bone broth, then threw in some Kettle and Fire chicken mushroom, for some extra umami flavor. I put this in a large pot on high heat until it boiled, then added in the ramen, lowering the flame to simmer/low. The ramen only needs approximately 5-7 minutes. I poured some soup in a bowl, scooped out the ramen, layered in the veggies, and chowed down.

I think for next time, I’ll add some corn, bamboo shoots, and a poultry, like chicken. Stay tuned for an update! Nomaste 🙂

Brown Rice Ramen with Sesame Spinach and Bok Choy

Course Dinner
Cuisine Asian, ramen
Keyword asian, ramen, Soup, vegetables
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 cups

Ingredients

  • 3 Cartons Bone broth
  • 3 Blocks/Pieces Ramen
  • 2 large Boy Choy
  • 1 cup Baby spinach
  • 2 tbsp Coconut oil
  • 1 tbsp Sesame oil
  • 1 tbsp Coconut aminos
  • Garlic powder to taste

Instructions

For the vegetables

  1. Slice the bok choy so that the leaves are separated from the base of the vegetable.  Cut leaves in halves so they are smaller.

  2. Heat a pan on medium heat.  Add coconut oil

  3. Place bok choy into pan and coat in the coconut oil.  Add in some sesame oil and coconut aminos. Cook until the leaves are fully wilted.  Take out and set aside

  4. Repeat the above steps for spinach, and add garlic powder.  Set aside.

For the ramen/broth

  1. In a large pot, pour three cartons of broth and turn heat on high.  Cook until broth begins to boil.

  2. Add in ramen. Stir.

  3. Once ramen begins to separate, pull apart with a fork and stir.  Cook for 5-7 minutes until noodles are to your liking (al dente).

  4. Ladle soup into a bowl and layer vegetables on top.  Sprinkle with red pepper flakes and serve immediately.

Pesto

Brrrrr, is it cold today in NYC. The wind is howling, the trees look depressed, and my dog had to get a shot. It’s Sunday, and Sunday is for meal prep. I did a lot of cooking, errands, cleaning, food shopping, and prepping foods for my first week on my new reset; I enjoyed every second. Last night, I had a few friends over for a dinner party, and purchased a carton of basil. A concern I have with basil is, it either gets used, or it doesn’t and goes rotten. I am vowing this year to be more cognizant of the foods in our fridge and do weekly “clean out” meals… so tonight is no exception. Hence, the pesto.

Pesto is a blend of herbs, oils, fats, and of course, basil, as it’s principle ingredient. Nowadays, people toy around with varieties of pesto including spinach pesto, kale pesto, walnut asiago pesto; the list is endless. I’m a traditionalist with a lot of recipes (unless I am making things healthier, hence cassava instead of breadcrumb), and pesto is one that I stick to the basics: garlic, basil, olive oil, and grated parmesan cheese.

I have to admit, I’m biased to pesto because I love the color green, and I also really appreciate the taste and aromas of garlic. Garlic is incredibly powerful and nutritious: it helps with heart disease, cholesterol levels, and is a great brain food too! Basil is one of those ingredients you can never go wrong with as well. To start, I pulled apart 3-4 bushels of basil and ripped the leaves into smaller seconds. I placed these pieces into a small food processor. Then I added in the parmesan (I’d say about 1/3 cup of cheese). I pulsed the processor until the cheese and basil combined and became a rice mixture.

Next, I added in the olive oil. BE GENEROUS HERE. First of all, olive oil is one of the most healthiest things to cook with and eat. If you haven’t already, please watch SALT.FAT.ACID.HEAT on Netflix, the FAT episode talks all about olive oil and its properties. I added the oil and blended in the processor until the consistently became smoother. My last step was to add the minced garlic. I used only two cloves and this was plenty. Pulse the mixture again, and you may need to add more cheese, a touch more oil, etc. until the consistency is to your liking. Me? I like pesto be on the thicker, chunkier side.

Pesto is most often tossed with pasta (show here with organic brown rice pasta from Trader Joe’s), but can be added to fish, chicken, on top of lamb skewers, or on bruschetta toast. Enjoy and NOMaste 🙂

New Year Eve Throw-down! Appetizer III – Spinach Dip

This has been one hell of a week to say the least. Without going into details, and getting incredibly emotional, we lost a very special person in our family a week ago Friday (tomorrow). My emotions are running rampant; I feel like I could cry or throw a chair at the drop of a hat. Despite this loss, the memories will always live in our hearts and our minds. I’m glad to have spent the weekend with family and survive the loss in our conversations together. RIP.

There’s no great segue into this recipe, except for the fact that I promised to post this recipe, and I’m glad to, especially because I am a major sucker for spinach dip (and coffee cakes from Drake’s, which were always at the ready whenever I saw the angel that left us… ah, a segue).  In all honesty, spinach dip does not need to be or should be difficult to make. It’s combining cheesy ingredients with chopped spinach and artichokes, broiled in a ramekin until the cheesy top is crusty and golden brown, served with chips, and in this case.. Siete chips!

I have definitely brought up Siete chips before, and I will a thousand times over. THEY. ARE. AMAZING. Siete is a grain-free brand that specializes in cassava, almond, coconut, and cashew-based products such as tortillas, tortilla chips, queso, and hot sauce. I love this product and the masterminds behind the company so much I’m doing a GIVEAWAY on Instagram (@nomaste.hungry) this coming week – stay tuned! Anyway, you can buy your Siete products here.

What I love about this spinach dip is that I KNOW what ingredients go into it: cream cheese, parmesan cheese, mozzarella cheese, chopped spinach, artichokes, and garlic powder. All of the ingredients listed are 100% organic and local, I truly believe there is a different in organic produce and products, and you can find most organic items in Trader Joe’s or inexpensive stores too! To start, I thaw a large bag of chopped spinach and drain with a decent amount of paper towels (maybe 2 or 3 double sheets, or a cheese cloth). Draining the spinach takes out the moisture so that the remaining ingredients combine and don’t get soggy.

Next, I melt an 8oz block cream cheese and add in the spinach along with the artichokes. I’ll whisk this around until the cream cheese starts to bubble and melt. Layer in 1/2 cup of parmesan and 1/2 cup mozzarella, whisking to marry all ingredients together. This is the recipe.

Sprinkle some garlic powder, mix again. Ladle the mixture into a ramekin or oven-safe bowl and sprinkle a final layer of mozzarella cheese. Turn the oven to broil, and broil the spinach dip until the cheese is golden on the sides. Serve with your NEW Siete chips and enjoy 🙂 Nomaste.