Coconut Cauliflower Rice Stir Fry

Girl Gone Paleo? Hell nooooooooo! 

If you read this blog regularly, you know I've got all kinds of healthy recipes in my repertoire. As white rice does not agree with my belly, it's one of the top ingredients that I avoid. I have turned to cauliflower 'rice' as my substitute.  If you don't know, white rice is processed, refined and stripped of the outermost and innermost layers of grain, removing most of the fiber, nutrients, and proteins. White rice digests rapidly in your body, creating increased insulin levels, increased fat storage, and will add to your waistline over time.  Furthermore, white rice offers a low level of satiety. 

So you'll eat it, but won't feel very full, and then eat some more with the end result of a guaranteed fat Buddha belly.

It has to be one of the worst feelings EVER for a foodie. So turning to cauliflower "rice" and has been a total game changer for me. Cauliflower 'rice' is cauliflower that has been processed (in a food processor) or grated until it looks like traditional white rice. #Winning!!!  It's a white food you can feel good about eating that can help your waistline shrink for bikini season... which is just around the corner.

Take my advice and try this healthy, low carb, gluten free substitute that will keep your belly feeling warm and full (in a good way!), until that time comes to sport shorts and flips-flops. 

Coconut Cauliflower "Rice"

ingredients 

1 Tablespoon of organic coconut oil 

2 garlic cloves, minced 

1 head of small cauliflower 

1/2 small sweet onion, sliced 

Kosher salt and fresh ground pepper

preparation

Rinse cauliflower and pat dry. Using a cheese grater, grate the cauliflower to a coarse texture (approximately the size of rice grains) 

or use a food processor to pulse the cauliflower to desired rice-like texture. 

Heat the coconut oil in a skillet over medium heat. Sauté the onion and garlic for 3–4 minutes, or until the onion soft and translucent. Add in the cauliflower rice and continue to sauté for 4–5 minutes. Season with salt and pepper, transfer to a bowl, cover and set aside to keep warm. 

Cauliflower "Rice" Stir Fry 

ingredients 

Cauliflower 'Rice' 

1 Tablespoon of coconut oil 

1/2 small sweet onion, slice

2 garlic cloves, minced

1 Tablespoon fresh ginger, peeled and grated 

1/2 head of broccoli, cut into florets

1 carrot, julienned

1/2 red pepper, julienned

3-4 bok choy,  ends trimmed and sliced 

Juice of 1/2 lemon 

1/2 teaspoon of green onion, sliced (optional) 

preparation

Wipe pan clean from making cauliflower 'rice', and heat remaining tablespoon of coconut oil over medium high. add the reaming onion and cook stirring until soft and translucent. Add the garlic and ginger and cook for about 1 minute. Add the broccoli florets, carrot, bell pepper and bok choy, cook and stir until tender for about 5 minutes. Season to taste with salt and fresh ground pepper. Remove from heat and squeeze fresh lemon juice.  

Top cauliflower 'rice' with the stir fry mixture. Sprinkle with green onions or garnish of choice and serve. Enjoy! 

Baked Sweet Potato With Greens

With my upcoming trip to South Beach for the #SOBEWFF, in a couple weeks, I want to be bikini ready.  Therefore, I have been really focusing on eating clean. I usually don't like to shop at Costco, and honestly try to avoid it at all costs.  But with the abundance of snowfall, I needed to stock up on some pet safe salt, and Costco has the best price for it. If I am there, I ALWAYS check out the book section as I often find my favorite cookbooks by Phaidon. Unfortunately, I was out of luck this time but I did come across a very intriguing book called Clean Slate. I LIVE to eat clean, and love reading and educating myself about resetting my health, detoxing my body, and restoring my energy.  The recipes in Clean Slate are perfect as they are proportioned for 2 people (m and my husband), and it even offers a simple menu for a 3-day or 21-day cleanse with easy to follow tips. 


Sweet potato with greens recipe is low in calories and high in fiber. I always have sweet potatoes in my pantry, they are antioxidant powerhouses. They are packed with beta-carotene and filled with anti-inflammatory nutrients.  

Sweet Potato with Greens 

      adapted from Clean Slate 


ingredients

2 organic sweet potatoes, scrubbed and pricked all over with a fork
1 Tablespoon of coconut oil
1 small shallot, thinly sliced
1 bunch of collard greens, touch stem trimmed and leaves chopped
1 avocado, halved, pitted, peeled and sliced
Cayenne pepper
Coarse Sea Salt
Lemon Wedges, for serving

preparation

Preheat oven to 400 degrees. Bake sweet potatoes on a baking sheet until tender, about 40 minutes.
Meanwhile, heat oil in a large skillet over medium, add the shallots and cook until tender, stirring often, for about 6 minutes. Add the green and cook stirring until wilted, about 5 minutes. Season with salt.
split the potatoes and top each with greens and sliced avocado. Season with cayenne and salt. Squeeze with lemon before serving.

Note: I substituted olive oil with coconut oil, shallot for onion, swiss chard fro collard greens.

Zucchini Noodles aka Zoodles with Slow-Roasted Tomato Marinara

Recent weather here in Chicago has been dreary, so I grabbed the last of my fresh garden tomatoes and basil, and created this colorful and healthy lunch in hopes to fuel up "my happy tank".  Three days filled with cold and non-stop rain brings everyone down.  Argh! What happened to an Indian Summer?

My slow roasted tomatoes will make your kitchen smell like Nonna's house as they roast for several hours. If that smell can't make you feel all warm and happy inside on a dreary day,  I am not sure what will. Food is comfort. 

The zucchini noodles recipe I am sharing with you today is: 

• paleo
• gluten-free
• meatless monday
• clean eating
• vegetarian
• low-calorie 
• dairy-free 
• it's just so good for you! 

I swear by my Paderno Tri-Blade Spiral Vegetable Slicer. Available at Williams-Sonoma. It is a game-changer when preparing apples, potatoes, carrots, cucumbers, and zucchini! 

Williams-Sonoma

Zucchini Spaghetti (Zoodles) 

serves 2

ingredients

2-3  Zucchini, medium-sized

preparation 

Note: 

Zucchini is rather moist, however, so you should rinse them even if you plan to consume the noodles raw. If boiling or sautéing zucchini noodles, you should place the noodles inside a colander tossed with a teaspoon and let the noodles drip dry for 20-30 minutes. When done, rinse the noodles and wrap the noodles in paper towels and squeeze gently to absorb as much excess moisture as possible.

raw:

Slice off the ends of each zucchini, set in Paderno vegetable slicer to create noodles. Top with slow-roasted tomatoes or slow-roasted tomato marinara and fresh basil leaves. Season to taste with fresh ground pepper. 

hot:

Slice off the ends of each zucchini, set in Paderno vegetable slicer to create noodles. Once the noodles are created, place the noodles inside a colander tossed with a teaspoon of slat and let the noodles drip dry for about 20-30 minutes. When done, rinse the noodles and wrap the noodles in paper towels and squeeze gently to absorb as much excess moisture as possible. 

In this recipe, I sautéed the noodles with some olive oil and minced garlic of one clove. Heat your skillet or sauté pan over medium-high heat with about a tablespoon of olive oil.  Sauté the noodles and garlic for about 6-7 minutes, stirring frequently. Top with slow-roasted tomatoes or slow-roasted tomato marinara and fresh basil leaves. Season to taste with fresh ground pepper. Enjoy! 

Blistered Shishito Peppers

An amazing looking bushel of shishito peppers caught my eye this week at the farmers market.  As they are in season, and I haven't cooked with them since last year, I thought I would give them a try (you can also find them at any Asian market like Joong Boo).  Sautéed shishitos (aka blistered shishitos) are absolutely the best thing to nibble on, and they're insanely easy to prepare. I usually serve them as a snack or appetizer, but they are great additions to many dishes as well.  A newly opened restaurant, Dove's Luncheonette, serves them as a hash, with fried potatoes and an aioli, then garnished with charred scallions and queso fresco.  The recipe below, while simple, can make a hero out of any home cook.

ingredients

2 tablespoons extra-virgin olive oil 
3 cups of shishito peppers
Sea salt 

preparation 

Heat oil in a large cast iron skillet over medium high heat. Cook the shishitos by tossing and turning frequently until they blister. It should take up to 10-15 minutes to cook a panful of peppers.  Sprinkle with salt and toss the peppers. Next, slide the peppers onto a plate or bowl and serve immediately. You pick them up by the stem and eat the whole pepper, minus the stem. (Duh!) 

Roasted Brussels Sprouts & Red Onions with Balsamic Vinegar

Thanksgiving is around the corner and I wanted to share some skinny in-season side dishes. I swoon over brussels sprouts and they supply you with vitamin C.  This side dish can be prepared a day prior by trimming and quartering the brussels sprouts and slicing the onions up. It's guilt free because it's a low-cal & low-fat side dish! 

serves 8

ingredients

1 1/1 lb brussels sprouts, trimmed and quartered
1 1/2 lb red onions, thickly sliced
1/4 cup balsamic vinegar
1 tablespoon olive olive 
kosher salt
fresh ground pepper 

preparation

preheat oven to 450 degrees. Line a large baking sheet with parchment paper or nonstick foil. 
Spread the brussels sprouts in single layer on prepared baking dish and toss with olive oil. Roast the brussels sprouts, stirring occasionally, for about 12 minutes. 
Add the onions, tossing to combine and roast for about 10 minutes or until golden brown. Drizzle the balsamic vinegar, tossing to combine and roast for about 2-3 minutes longer. 
Transfer to serving bowl and season to taste with salt and fresh ground pepper. 

Enjoy! 

Grilled Artichokes

Happy, Girl Meets Grill, Friday! Our neighbor, Colin Chase, grilled artichokes for us years ago. They were smoky, tender, and DELISH! Thanks to him, grilled artichokes became my favorite grilled vegetable. I love eating layer by layer to get to the heart. This is the best way to eat an artichoke and it’s healthy too. Thank you Colin! He shared this recipe with me and you must grill these because you will get "all choked up"

ingredients

2 large artichokes

1 lemon, quartered

3/4 cup olive oil

4 cloves garlic, chopped

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

preparation

Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.

Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.

Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.

Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip. Serve immediately. Enjoy! 

Chilled Zucchini Soup with Purslane and Shaved Zucchini Strips

Happy Meat Free Monday! I purchased baby zucchini, purslane, onions and garlic at the farmers market because I planned to make zucchini soup.  I love zucchini soup served hot or cold. It's creaminess from the pureed zucchini and the flavor of the sauteed onions and garlic make this soup very flavorful and vibrant. Purslane, another ingredient used in the soup, is a wonderful green leafy vegetable that is low in calories and has more omega 3 fatty acids than any other leafy vegetable plant. It's delicious in a stir fry, salad or even juiced! Both zucchini and purslane are readily available at the farmers markets. 

So why not make this low cal, vegan, and gluten free soup?? It's the best cooling summer soup you can make from your farmer market finds!

ingredients

8 small/baby zucchini. thinly sliced plus some long zucchini shavings/ribbons for garnish
1 onion, diced
2 garlic cloves, thinly sliced
2 Tablespoons of olive oil
1 teaspoon  fresh thyme
3 cups of filtered water
1- 1 1/2 cups of purslane leaves
Kosher salt
Fresh ground pepper


preparation

In a saucepan, over medium heat, heat the olive oil.  Add the onions and garlic and cook until translucent, about 5-7 minutes. Stir in the thyme and cook for another minute. Add the zucchini and cook for about 8-10 minutes or until they are tender.  Make sure to stir occasionally and season with salt and pepper.  Add the filtered water and bring to boil. Remove the saucepan from the heat and let it cool before placing the soup in the blender. Puree in a blender until smooth. Place soup puree in a bowl or jar and refrigerate for a couple hours or until chilled. Ladle the soup in` a bowl and top with the purslane leaves and zucchini shavings.  Season to taste with salt and fresh ground pepper. 
Serve and enjoy!!

Gazpacho

Chicago is having a heat wave right now. 100 degree weather. ¡Hace Calor!  The scorching summer temperature reminds my husband and I of when we lived and studied abroad in Sevilla, Spain.  Last night, I suggested why don't we revive our Andalusian summer memories with a Tapas Tuesday dinner.  Gazpacho is a chilled and raw soup, refreshing, colorful, and flavor packed. Why not cool down with some ice cold gazpacho?  I love making home made soups. They are good for you and nourishing. Gazpacho is simple to make, the ingredients don't break the bank and it requires no cooking! It is a fool proof recipe assuming you know how to turn on your blender! You can garnish with croutons or finely chopped cucumber, onions and peppers. 

ingredients

1 package of  Trader Joe's mini heirloom tomatoes (that's what I had on hand) or 4 ripe tomatoes 

1 onion, chopped

1/2 green pepper, seeded and chopped

1/2 red pepper, seeded and chopped
2 Persian cucumbers, peeled and chopped (that's what I had on hand)
    or 1/2 cucumber, peeled and chopped
3-4 garlic cloves, peeled
1-2 Tablespoons of Sherry Vinegar
1-2 Tablespoons of Olive Oil 
Sea Salt
Fresh ground pepper


preparation 


Place all ingredients in a blender and pulse until well blended.  Serve cold. Garnish with bread/croutons or finely chopped cucumber, onions and peppers. 

Karyn's at Home

I'm back! I was on a raw vegan diet from karyn's. I enjoy picking up food, juices and shopping for products at Karyn's Raw Cafe. I love the salad bar and the prepared food, so I decided to try an all vegan diet! I enjoy learning and finding a path to a healthy living and karyn is a great resource. She looks unbelievable and is health guru to a raw vegan diet and holistic living in Chicago. Her book  "Soak Your Nuts, Cleansing with Karyn" is great guide to creating a healthy and holistic life.
 I enjoyed my meals but I would prefer to pick them up daily, versus have all the meals prepared ahead of time, some items become soggy.

cheeseburger

sushi rolls

deep dish pizza

Carrot Ginger Soup

A girl returned home from Paris, finding herself in a huge snowstorm and with empty refrigerator.

After shoveling the snow, a girl came up with this soup using the few fresh and nutritious ingredients, in hope to warm up with something sweet n' spicy.  This soup is colorful, fragrant, and extremely comforting for a snowy Friday night.

ingredients

1 tablespoon of coconut oil 

1 onion, chopped

1 tablespoon of fresh ginger, minced

2 cups Earthbound Farm organic carrots, peeled and chopped

1 1/2 tablespoons of curry powder 

2 cups of vegetable broth 

1 14-ounce can of Trader Joe's Light Coconut Milk

Sea salt

Fresh ground pepper

Melt the coconut oil in a large pot. Add onion and ginger and cook for about 5 minutes until soft.

Stir in carrots, curry powder, and vegetable stock, bring to a boil.  Lower the heat, cover and simmer for 25 minutes or until carrots are soft. Pour the soup into a food processor or blender and process until it is smooth. Remember to let the soup cool slightly before you puree.  Return soup to pot, stir in coconut milk and season with salt and pepper to taste. Reheat slowly and serve. Garnish with cliantro, 

Eat. Cook & Enjoy!