Maybe because it’s the beginning of the year, or maybe I’m on an after holiday slump but I actually WANT to eat a little healthier. Yesterday and this morning I drank a huge jar full of veggie and fruit juice and boy, do I feel way better. I was wandering around in that annoying brain fog where you can’t concentrate on anything – you know the feeling I’m sure. Plus, I’m doing this week long training at work and it is next to impossible to fully concentrate anyways.
So day two of a liquid breakfast – mainly kale, carrots, apple, ginger, tumeric, and pineapple juice mixed together. It’s actually very delicious and I’m kind of sad I don’t have any more for tomorrow. Oh, well I’ll stock up this weekend. I can’t loose this feeling now that I’m self aware again and actually want to get stuff done.
Having a decent breakfast is great unless you completely destroy it by eating crappy the rest of the day. After drinking that juice, I don’t really even want anything bad for dinner, but I know myself. I need a bit more substance than just juice and a bit of protein. Remember when I mentioned eggs have good proteins? Yep, they will make a fine dinner. Eggs are not just for breakfast!
For years and years I refused to eat cauliflower. I figured it is white, so what nutritional value does it have honestly? Just recently since cauliflower is becoming more popular, I decided to attempt it. I have learned that I’m still not a fan of it raw, but roasted is delicious! I also learned that you could pulse cauliflower in the food processor to make “rice” or even “mashed potatoes”. Well that could work since cauliflower itself has very little taste anyways.
I love chinese food, don’t you? Especially that carb filled probably pretty bad for you fried rice. Typically when I have leftover white rice at home, I like to make homemade fried rice with it. It helps to be able to control the amount of oil in it, because who knows how much you are really getting from the store. To make it even easier, we are going to make it today with cauliflower that has been “riced”.
I added all the normal carrots, peas, scrambled eggs and soy sauce which make it taste exactly like take out fried rice. Other than the cauliflower, I added a gently fried egg on top which when you cut into it, the yolk adds another element to the flavor of the fried rice itself. Treat yourself to “take out” tonight and don’t feel guilty for eating a GIANT bowl. I won’t.
- 1 head cauilflower
- 1 small onion, chopped small
- ½ cup frozen peas
- ½ cup carrots, diced small
- 2 eggs, beaten
- 1 tablespoon sesame oil
- ¼ cup soy sauce
- 1/8 teaspoon ground ginger
- 1 tablespoon brown sugar
- Pinch red pepper flakes
- 2 tablespoon green onion, chopped
- 4 eggs
- Break cauliflower into manageable florets. Chop florets in a food processor until it resembles rice, set aside.
- Heat a large skillet or wok over medium heat with sesame oil. Add onion, peas and carrots; saute until tender, about 2 minutes. In a small bowl, whisk soy sauce, brown sugar, ginger and red pepper flakes.
- Move veggies in the wok to the side and add the beaten eggs to the empty space and cook, moving them around until they are scrambled, then mix with the veggies.
- Stir in cauliflower “rice” and pour the soy sauce over the top, mixing well. Cook for an additional 3 to 4 minutes until cauliflower is soft and tender. Top with green onions, serve.