I made myself a tropical smoothie this morning with some pineapple, banana, natural unsweetened cocoa, coconut milk, and shredded coconut. It was very summer-y, and filled me up until lunch! For which I had "Feta Pizza" which I kinda made up on the spot, and have now put in the archive.
That leads us to dinner tonight...cauliflower fried rice with chicken! Dah, dah, dah, daaaahhh! Haha...it may not sound impressive to start with. But this is just as good as any hole-in-the-wall Chinese Fried Rice (remember we talked about loving that stuff). As I have mentioned in the past, I always have riced cauliflower on hand. I make it, and freeze it in "serving size portions." I cant tell you exactly how much that is, because it really does vary person to person. I freeze somewhat larger portions, because Hubby has hollow limbs to fill up.
I also try to keep portions of chicken frozen, so I can just thaw them out & be good to go on a meal. I don't specify one kind of chicken to keep, and I don't always cook them the same way. Tonight I had some thighs that I'd done in the crockpot handy.
A quick, slightly ranting, side note here: please, for the love of Pete, season your chicken! Whether you're grilling it, baking it, slow-cooking it, or frying it. At least put some salt and pepper on all sides. I watched a friend make chicken enchiladas once. And she tossed whole, unseasoned chicken breasts into a pot of plain boiling water. While the enchiladas were good, you could definitely feel the want in the unseasoned chicken. I always use salt, pepper, garlic powder, onion powder, and a smidge of ground cayenne. You don't have to put all of that on each side, but its a good, basic combination to start with.
Now that I've gotten that out of my system....here is how I made a tasty, quicky, Paleo fried rice!
Chicken Fried Rice
Ingredients:
1 large head cauliflower, riced
3-4 oz. cooked chicken, diced or shredded
1/2 medium onion, diced
Braggs Liquid Aminos
4 large eggs
2 cups vegetables of choice
2 Tbsp. coconut oil
Directions:
Melt 2 tsp. coconut oil in large skillet. Gently whisk eggs in small bowl with 2 tsp. aminos.
Add to heated oil, and gently scramble until cooked through. Remove from pan and set aside.
Add remaining coconut oil to pan and melt over medium heat. Add diced onion, and cook until translucent.
In meantime steam your chosen veggies (tonight I used broccoli, edamame, and red bell pepper), until thoroughly heated, but still slightly crisp.
Once onions are translucent, turn heat to high for 90 seconds, then add all veggies, cauliflower, chicken and egg. Mix thoroughly. Add as much Braggs Aminos as desired to your taste, and cook until heated through.
Serve warm, with chopped scallions or chives if you'd like.
You can also choose to sprinkle sesame seeds or chopped peanuts over the top.
You can also mix this up if you have leftover steak, or pork, or even some seafood!
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