Welcome to Recipe Week at Eat Primal, Run Hard! This week, I’m posting all the recipes that have been accumulating in my head and phone photo gallery. This week, you will have more primal options to add to your arsenal!
If you’re a regular reader of this blog, you’ll know that my daily breakfast always includes one egg + vegetables. Sometimes, this has been in the form of my Whenever Quiche; other times it’s been stewed Italian vegetables + a fried egg. Lately, I’ve been making a vegetable dish that’s more Asian-inspired, one that’s reminiscent of my childhood. You see, when I was growing up, my mom made plenty of stir-fries. Apparently, the first time I tried a stir-fry, made with tofu, I loved it so much I took the bowl it was in and tipped it over my head, to get every last bite. Although I don’t make stir-fries nearly as often – basically because I forget – when I do, it always reminds me of my childhood.
This specific Cauliflower Rice recipe is part stir-fry, part Asian and a whole lotta delicious! It’s very quick and versatile: it can be eaten hot or cold, and as part of every meal, and can be made with all sorts of vegetables. Add a protein to it, and it is a meal! This is also another fantastic way to get in your veggies at every meal. As some paleo people say ‘More veggies than a vegetarian!’
This dish is also one that is great to make for a weekend meal prep. I make us a huge batch: I eat it as part of my breakfast, while Pat eats it after work, with some protein of his choice. It only lasts four days in our house, not because it goes bad quickly, but because we eat it up!
A few side notes: I use peanut butter, because we’re not strict paleo. Yes, peanuts are legumes, and my husband’s guts don’t agree with legumes, but peanut butter is fine with him. And, fine with me 🙂 Plus it’s cheaper than almond butter! If you are allergic to peanuts, or just choose not to eat them, then substitue for another natural nut butter.
I also use tamari instead of paleo-friendly coconut aminos as a soy sauce substitute. Tamari is still made of soy, but it’s completely gluten-free, (unlike regular soy sauce), and it’s made with fermented soy instead, making it again paleo- and primal-friendly. Keto too. It’s also cheaper than coconut aminos! But if you want, you can use coconut aminos instead 🙂
Asian Cauliflower Rice
* serves 6
Prep time: 15 minutes
Cooking time: 15 minutes
1 large head of cauliflower, washed
1 tbsp butter, ghee or coconut oil
1 small onion
1 medium carrot peeled, sliced into thin coins
1 red pepper, chopped
3 spring onions (green onion)
4 medium mushrooms, sliced
4 cloves of garlic, chopped
2 tbsp ginger, peeled and chopped
3 heaped tbsp coconut oil
3 heaped tbsp natural smooth peanut butter
4 tbsp tamari
small handful of coriander (cilantro)
salt to taste
1. First, you’re going to turn your cauliflower into rice! Chop your cauliflower into smaller florets.
You will need a food processort for this next bit: fill it half full with cauliflower pieces, then pulse the food processor until your florets become crumbs. This happens very quickly, so be sure not to puree your cauliflower! Your ‘rice’ should look like slightly larger couscous. Transfer the riced cauliflower into a large bowl until the entire head is riced. Set aside.
2. Heat a pot or wok on medium; melt your butter/ghee or coconut oil. Add the onions, carrots, peppers and mushrooms. Stif fry until just soft.
3. Add the garlic, ginger and spring onions. Stir fry for another 2 minutes.
4. Add your cauliflower rice and cook for a further 2-3 minutes.
5. Form a well in the middle of your rice, exposing the bottom of the pot. Add your coconut oil and peanut butter, and allow to melt. Then, add your tamari. Mix well!
6. Remove from heat. Remove all the coriander leaves from the stalks and add to the pot. Again, mix well.
You can add scrambled egg and bacon to this dish, or turn it into a complete meal by stir-frying a protein of your choice along with the vegetables in Step 2.
Plate and enjoy!
This recipe is paleo, primal and keto if made with lower carb vegetables. It is also gluten-free, dairy-free and sugar-free. But not free from taste!
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Stay tuned for tomorrow’s recipe: one fantastic chicken salad, in time for summer!