Cauliflower Fried “Rice”

This fun side dish has flavors reminiscent of the traditional fried rice I used to enjoy from my favorite Chinese restaurant back in the day.

It uses fresh riced cauliflower (purchased from the produce department at Heinen’s grocery store) in place of rice. You can also buy frozen riced cauliflower, or save money and make your own using this recipe. It’s really easy!

Instead of traditional soy sauce, I used Bragg Liquid Aminos, a non-GMO Project Verified liquid protein concentrate derived from soybeans. It contains 16 naturally-occurring essential and non-essential amino acids. Oh, and it tastes just like soy sauce. 

 

Print Recipe
Fried Cauliflower "Rice"
Using fresh riced cauliflower in place of white rice and Bragg Liquid Aminos in place of soy sauce, this fun side dish has flavors reminiscent of the traditional fried rice I used to enjoy from my favorite Chinese restaurant back in the day. 3 Earthfoods per serving ❤️❤️❤️
Course Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 tbsp. toasted sesame oil La Tourangelle Toasted Sesame Oil
  • 1/2 small onion, finely diced
  • 1 garlic clove, minced
  • 1 tbsp. fresh ginger root, peeled and diced
  • 1 large carrot, diced
  • 2 large organic free-range eggs
  • 11-12 ounces riced cauliflower fresh or frozen
  • 1/2 tbsp. raw honey
  • 1 tbsp. Bragg Liquid Aminos
Course Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 tbsp. toasted sesame oil La Tourangelle Toasted Sesame Oil
  • 1/2 small onion, finely diced
  • 1 garlic clove, minced
  • 1 tbsp. fresh ginger root, peeled and diced
  • 1 large carrot, diced
  • 2 large organic free-range eggs
  • 11-12 ounces riced cauliflower fresh or frozen
  • 1/2 tbsp. raw honey
  • 1 tbsp. Bragg Liquid Aminos
Instructions
  1. Add oil to large skillet and preheat on medium-high heat, swirling to coat. Add onion, garlic, ginger, and carrot and cook for 4-5 minutes, stirring occasionally.
  2. Push vegetables to the side and add eggs. Cook until scrambled, stirring constantly.
  3. Add cauliflower rice (if using frozen, don’t thaw), stir and cook until warmed through. Add honey and liquid aminos, stir well until combined.
Recipe Notes

Nutrition Facts per servingCalories: 140Total Fat: 8 g; Saturated Fat: 2 g; Sodium: 400 mg; Potassium: 150 mg; Total Carbohydrate: 10 g; Dietary fiber: 3 g; Net Carbohydrates: 7 grams; Sugar: 6 g (3 grams added sugar); Protein: 8 g

Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!

Roasted Eggplant Salad with Toasted Almonds

August 9th, 2018 | no comments

Have you ever purchased a vegetable that you don’t typically buy, only to bring it home and wonder what the heck to do with it? Ha, ha…so I’m not alone here, that’s refreshing!

I was recently captivated by the beautiful, locally-grown eggplant on display at my local grocery store. They were seriously straight out of a magazine. Gorgeous, deep purple skin that simply glistening under the bright lights. In my cart it went. And in my refrigerator it sat… for five days. 

Thank God for creative people who love to cook. I went on a search for a roasted eggplant recipe that wasn’t eggplant parmesan. Faith Durand from The Kitchn saved the day with this recipe.

I altered the recipe just a bit and topped each portion with a couple ounces of pulled rotisserie chicken. It was phenomenal AND tasted even better the second day. I hope you enjoy it as much as we did!

Print Recipe
Roasted eggplant salad with toasted almonds
Have you ever purchased a vegetable that you don't typically buy, only to bring it home and wonder what the heck to do with it? I went on a search for a roasted eggplant recipe that wasn't eggplant parmesan. Faith Durand from The Kitchn saved the day with this recipe. I altered a few of the ingredients and the result was AMAZING! 4 Earthfoods per serving: ♥♥♥♥
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
  • 2 large eggplants, diced into 1-inch pieces
  • Sea salt
  • 1/3 cup extra virgin olive oil
  • 2 tbsp. Bragg Apple Cider Vinegar
  • 1 tbsp. raw honey
  • 1 tbsp. smoked paprika
  • 1/2 tsp. cumin
  • 4 large garlic cloves, minced
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. Bragg Liquid Aminos
  • 1 cup flat parsley leaves, roughly chopped
  • 1/2 cup almonds
  • 2 ounces goat cheese, crumbled and divided
  • 1/4 cup scallions, finely chopped
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
  • 2 large eggplants, diced into 1-inch pieces
  • Sea salt
  • 1/3 cup extra virgin olive oil
  • 2 tbsp. Bragg Apple Cider Vinegar
  • 1 tbsp. raw honey
  • 1 tbsp. smoked paprika
  • 1/2 tsp. cumin
  • 4 large garlic cloves, minced
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. Bragg Liquid Aminos
  • 1 cup flat parsley leaves, roughly chopped
  • 1/2 cup almonds
  • 2 ounces goat cheese, crumbled and divided
  • 1/4 cup scallions, finely chopped
Instructions
  1. Heat the oven to 400°F. Place cut eggplant in large bowl and sprinkle lightly with sea salt. Set aside while making the marinade.
  2. Whisk together olive oil, vinegar, honey, smoked paprika, and cumin. Dab away any extra water that has beaded up on the eggplant and toss with the marinade. Stir in the garlic. Spread the eggplant on a large baking sheet, lined with parchment paper and slide onto a rack placed in the center of the oven. Roast at 400°F for 40 minutes, or until very tender and slightly browned. (Stir every 15 minutes and check after 30 minutes to make sure it isn't burning.) Remove from the oven and cool slightly.
  3. While eggplant is roasting, toast almonds in either a toaster oven or stove-top in a skillet. If using the skillet method, heat nuts in skillet over medium heat for 2 minutes or until golden brown and give off a rich, toasty fragrance. Stir frequently for even toasting. Allow to cool slightly and chop nuts into small pieces.
  4. Whisk together lemon juice and liquid aminos. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the parsley leaves, toasted almonds, and most of the goat cheese, reserving a little.
  5. Transfer to a serving bowl and sprinkle remaining goat cheese and scallions on top.
Recipe Notes

Nutrition Facts per serving: Calories: 425Total Fat: 33 g; Saturated Fat: 7 g; Sodium: 475 mg; Potassium: 910 mg; Total Carbohydrate: 29 g; Dietary fiber: 10 g; Net Carbohydrates: 19 grams; Sugar: 15 g (4 grams added sugar from the raw honey); Protein: 11 g

Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!

10-Minute Pan-Fried Tempeh

March 21st, 2018 | no comments

Tempeh is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. And because it is fermented, tempeh is a decent source of probiotics— or healthy bacteria.

My favorite way to cook tempeh is by pan-frying in a touch of coconut oil and Bragg Liquid Aminos —an amino acid-rich alternative to soy sauce, which is made from non-GMO soybeans and purified water. I love piling tempeh atop a big green leafy salad adorned with a mound of roasted vegetables.

You can also add tempeh to your stir-fry, use it as a sandwich or taco filling, or in your favorite chili recipe! 

Print Recipe
10-Minute Pan-Fried Tempeh
Course Dinner
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 package Lightlife Organic Tempeh sliced crosswise into 12-14 even slices
  • 2 tsp. unrefined coconut oil
  • 1/2 tbsp. Bragg Liquid Aminos
Course Dinner
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 package Lightlife Organic Tempeh sliced crosswise into 12-14 even slices
  • 2 tsp. unrefined coconut oil
  • 1/2 tbsp. Bragg Liquid Aminos
Instructions
  1. Heat coconut oil in frying pan over medium heat. Add sliced tempeh and pan-fry each side until golden brown (about 3 minutes per side).
  2. Remove from heat and sprinkle with Bragg Liquid Aminos. Turn tempeh to make sure both sides absorb the aminos.
Recipe Notes

Nutrition Facts per serving: Calories: 215; Total Fat: 10 grams; Saturated Fat: 5 grams; Sodium: 250 mg; Potassium: 350 mg; Total Carbohydrate: 13 grams; Dietary Fiber: 9 grams; Net Carbohydrates: 4 grams; Sugar: 0 grams; Protein: 21 grams

Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!