I forgot how much fun it can be to try to make really (like really REALLY) good food while in contest prep mode and carb cycling and working out like a fiend. I have been slacking on the posts, but making up for it with amazing kitchen creations… which I will share over the next few days. Here is a little teaser of the recipe’s I will be sharing.
But today… today I will share with you my new favourite low carb recipe. It’s so good I was making embarrassing noises while I ate and my boyfriend kept giving me weird looks.
I have tried cauliflower rice before and I was kind of disappointed in it to be honest. It just tasted like rice shaped bits of cauliflower to me. But now I have found the secret, and it is frying 🙂 It’s a little time-consuming, but makes a large portion and is so worth it!
Cauliflower Asian Fried “Rice”
Makes 4 servings (1 cup each)
- 1 medium or half a huge (which is what I had) head of cauliflower
- 1 small red onion
- 1 cup snap peas
- 2 eggs
- 1 thumb sized knob of ginger (or more to taste)
- 1 cloves garlic
- 2 tbsp extra virgin coconut oil
- 1 tsp fish sauce
- 1 tbsp soy sauce
- Wash the cauliflower and chop it up into 1 inch pieces making sure to dry them off.
- Pulse the pieces in a food processor about 20 times until you get uniform rice-sized pieces. I had to do 3 batches because I have a small processor, but make sure not to over process it.
- Put processed cauliflower in a bowl lined with paper towel to absorb excess moisture and set aside.
- Dice onions and snap peas and add them to the cauliflower.
- Grate ginger and garlic on a microplane and set aside.
- Heat the 2 tablespoons of coconut oil in a large wok or frying pan and sautee the ginger and garlic until fragrant and slightly browned (about 3 minutes).
- Add the cauliflower, onions and snap peas to the pan and mix well to incorporate the ginger, garlic and oil; continue mixing for 5 minutes until onions start to become translucent and everything starts to brown slightly.
- Make a well in the centre to expose the pan and crack the eggs into it, scramble these with a spatula until the are almost cooked and then fold everything back together so the egg gets distributed through the whole dish.
- Drizzle the fish sauce and soy sauce over the mixture and toss in the pan for another 1-2 minutes until desired consistency is reached.
- Serve as a side dish or add some leftover chopped up chicken or shrimp and make this the main course.
Nutritional Info (for 1 cup): Cals – 170 Carbs – 15 g Fat – 10 g Protein – 8g
I think cauliflower might be a new go to thing for me. I will be trying out cauliflower mashed “potatoes” tonight as another low carb option and I’m hoping it goes well. I think the key is to season it really well so you don’t have an overpowering “cauliflower” taste.
And just to give you an update for contest prep, I am 4 weeks out from UFE Halloween Mayhem and finally losing some weight. The progress came a little late in the game, so I won’t be as lean as I was hoping for, but I will certainly be lean enough to not look out of place and I hope I will still do well. Here is a progress pic from yesterday morning, which is exactly 4 weeks out from the competition.