Herb Seasoned Cauliflower Rice

Hands down - new favorite side dish. I've already made it three times over the past week! 

If you haven't caught on to the cauliflower rice trend yet, now is the time. This recipe really makes you forget that you wanted rice and definitely doesn't taste like you are eating a veggie. Also, for anyone who might care, it is absolutely Whole30 approved. :)


The recipe I used from The Nourishing Home gave instructions for making this from a whole cauliflower and a food processor to create the "rice". I however, picked up a few bags of Trader Joe's frozen Organic Riced Cauliflower seen below. Highly suggest this because it takes about a whole 3 minutes to make this recipe with that!

 

So, now for the recipe:  

Ingredients: 

1 large head of cauliflower

2 tbsp ghee (or butter)

1 tbsp olive oil

1/2 cup fine diced yellow onion

3/4 tsp sea salt

1/2 tsp dried parsley

1/2 tsp garlic powder

1/4 tsp fresh ground black pepper

1/3 cup homemade chicken stock

1-2 tbsp minced fresh parsley (see note below for more options)

 

 Instructions:

1. In a large skillet over medium heat, add the ghee, olive oil and onion. Saute the onion until it begins to soften and then add the salt, dried parsley, garlic powder and pepper. Stir well to combine seasonings with the onion and continue to cook another 1-2 minutes until onion is translucent. 

2. Add the riced cauliflower to the seasoned onion and stir well to combine. Continue to stir and combine until the cauli-rice is soft (about 2-3 minutes when using the TJ's frozen cali-rice). 

3. Remove from heat and add fresh parsley.  

I served mine with the salmon from my last post so here is that picture again!

 

Baked Salmon with Peach and Avocado Salsa

So I've been considering trying out the Whole30 diet with some of my coworkers who have had lots of good things to say about it. For those of you who aren't familiar it is similar to a Paleo diet, but even more restrictive. For one month, it completely strips away "hormone-balancing, gut-disrupting, inflammatory food groups" considered to be grains, sugar, dairy, alcohol, and legumes. It consists of a lot of veggies and protein. You would be surprised how many things you use on a daily basis that have so much added sugar - ketchup, salad dressing (I thought I was being so good with my salads!) and yogurts. 

Since I am leaving for a business trip in Europe next week, I decided not to start until I am back from that. June 1st is the big day. Until then I decided to try out a few recipes that I found and so far I am loving them! This is the first I made and plan on making quite a few times during the month of June.

Thanks to The Roasted Root for this amazing and simple recipe: Grilled Salmon with Peach and Avocado Salsa! Their picture below is just so delicious looking (later on you'll get to see mine). I did modify the original recipe a bit because I don't have a grill, so mine is Baked Salmon with Peach and Avocado Salsa.

 

Ingredients:

• 1 lb salmon filet, cut into 3 or 4 portions
• 2 ripe but firm peaches, pitted and cut in half
• 1 avocado, peeled and diced
• 1/2 cup red onion, finely chopped
• 3 tablespoons fresh lime juice
• sea salt to taste

Instructions:

1. Preheat the oven at 375
2. Place the peaches cut side down on the greased pan and baked until soft, but not falling apart (about 10 minutes). 
3. Chop the peaches into bite size pieces and place in a bowl.
4. Add the remaining ingredients for the salsa to the bowl with the peaches and toss to combine. Refrigerate until ready to use.
5. Cut the salmon filet into serving size pieces, drizzle with olive oil and sprinkle with sea salt.
6. Place the salmon on the grilling pan skin side down and bake until it is opaque and flaky (internal temp of 145, 10-15 minutes). 
7. Serve grilled salmon with peach avocado salsa.

Here is the final product served with asparagus and herbed cauliflower rice (another Whole30 recipe I tried and will be sharing!).