Cauliflower Rice and Vegetable Skillet

I love me a good one pan meal.  Easy, hardly any clean up? Why wouldn’t I love it. This is crazy easy and crazy good for you.  I mean its packed full of vegetables and just to sweeten the pot? You don’t have to cook any rice.  Just grate up a cauliflower, and prepare yourself for the easiest, yummiest, oh so healthy and simple recipe of your life! Well  banana ice cream might be a little bit easier, but you shouldn’t limit your cooking or blending to just that.

This recipe is also really versatile so just throw in any old veggie you have around.  The hardest part of this recipe will be putting it on a plate, but all of that can be avoided by just eating it straight from the skillet! Just kidding, plate it!

CAULIFLOWER RICE VEGETABLE SKILLETServes 4

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Ingredients

  • 3 tbsp olive oil
  • 1 medium sized cauliflower, washed, dried and grated.
  • 1 small aubergine, cut into small pieces
  • 10 button mushrooms, sliced
  • 1 onion, peeled and diced
  • 4 cloves garlic, chopped
  • 1 large tomato, diced
  • 1 small green pepper, diced
  • 1 small red pepper diced
  • 1 medium sized carrot, grated
  • corn kernels of 1 corn
  • 1 cup swiss chard, chopped
  • 3 sprigs thyme
  • 1 tsp paprika
  • 1/2 – 1 tsp cayenne pepper
  • salt and pepper to taste

Directions

Heat olive oil in a large skillet, over medium high heat.

Add onions, garlic , aubergine and mushrooms.  Cook until the onions are translucent.

Add tomato, green pepper, red pepper, corn, carrot and cauliflower.  Stir fry for 2 – 3 minutes.  Lower heat.

Add the swiss chard, thyme, paprika, cayenne pepper, salt and pepper.  Stir and cover for a minute.  Give it all a big stir, taste and adjust seasoning.

Cauliflower rice skillet

Serve.  Easy as cauliflower rice skillet!

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Deconstructed Sushi Bowl with a Ginger dressing

A love a good salad bowl, this one sure is filling and bursting with flavour.  Its also a snap to put together, and its a great way of getting rid of leftover rice.

Now I’m not a big fan of leftovers or rice, I actually might have a phobia towards rice, thanks to my Aunt, that always told me if I ate rice I would get big boobs.  For some reason this traumatized me for years.  Apparently not eating rice works too.  The leftovers thing, well I just don’t like having a lot of food clutter in my house, by food clutter, I mean ways of getting me to over eat and regret it, so I like to make perfect amounts of food, so I don’t pig out in a day.  So obviously rice is the one thing, that can clutter up my house and I won’t eat it, unless its jazzed up to be a delicious and easy sushi bowl.

This is a versatile recipe, that can be made to your taste.  I added avocado to my bowl, after I took a photo, and it made a delicious sushi buddy.

DECONSTRUCTED SUSHI BOWLserves 1 or how ever many you want to make.

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Ingredients

  • leftover brown rice
  • grated carrot
  • chopped cabbage
  • chopped cucumber
  • red pepper sliced
  • green pepper sliced
  • fried tofu
  • 1 nori sheet, chopped
  • fresh coriander, chopped
  • flax seeds or sesame seeds – optional

Ginger dressing

ingredients

  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1/2 cup olive oil
  • 2 tbsp liquid sweetener (maple)
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup water

Directions

Place everything in a jar and shake until combined.

In a bowl add rice and arrange the vegetables on the top.  Sprinkle with sesame or flax seeds.  Pour over desired amount of dressing.  Serve Immediately.