Caprese Cauliflower Rice Salad
This hit all those refreshing, summer-y, feel good spots! And it was actually really simple. I like to make pesto to have in the fridge so I can use it all week in different meals... And this one didn’t disappoint, y’all gotta give it a try.
All ya need is:
Fresh Mozzarella (Vegan or Non)
Pesto (my recipe is below)
Spinach or Arugula
Optional extras: bell pepper and purple cabbage
* 1 cup basil
* 1 cup spinach
* 2 tbsp. hemp seeds (or cashews)
* 1/2 cup pumpkin seeds (or almonds)
* Pink salt, to taste
* 1 tbsp. lemon juice
* black pepper to taste
* 1/4 cup water (or more, see notes)
* 2 cloves of garlic
* 1-2 tbsp olive oil (optional)
Blend everything in a food processor or high speed blender (note: with only a little of the water, you may not need full amount) until completely smooth and combined. As always, Enjoy!
Need I say more? Um. There are NO carbs in it. And just about 200 calories (Not counting the veggies- cause I don't count calories for veggies. (Just cause!)). Whoah Now! Soooo Yes. I created this dish yesterday. As I have decided for the month of May, to go complex carb free. For me, that means any grains and all flours and potatoes removed. (With the exception of the sweet potato which I will have occasionally.) I have absolutely no problem with grains, please don't misunderstand me. But I have learned from past experiences, when trying to drop a few pounds it does help to omit those from your diet for a short amount of time. Which is all I have until I fly back home to see lots of family and friends. Trying to get toned up for all the wedding photos I will be in! (My two best friends from childhood are getting married.... :'( ) I've got one month and so this is what I'm doing in the short amount of time I have. As well as watching my calorie intake. Otherwise- I'm typically ok with my body, and usually eat when I am hungry and keep it healthy- always. But tend to indulge a little too often ;) So this is good for me. Training myself to be disciplined!
Now back to this stir fry of mine.
The 'rice' is cauliflower rice. Which I have made before and you all liked! So make the cauliflower rice again. And this time I shredded carrots in there. I then cooked those 2 together in a sautee pan with a little braggs amino acids. Then I steamed brocolli on the side and added that in later. And cooked in a separate pan, Gardein Beefless tips. Then I add it all together. As well as the 1 egg white I scrambled in a separate pan. Mix it all together, add garlic, green onions, pepper, bell pepper, whatever you like! And enjoy! Soooooo good and filling.
-Braggs Amino Acids (or low sodium soy sauce)
-Gardein Beefless Tips
-1 scrambled egg white
SO THIS HAPPENED....tonight.
And basically couldn't be more thankful. It is soooooooo good.
You need 3 things.
-Food processor (or I'm sure a blender would work as well)
Cut the cauliflower's bottom off, and peel off the leaves.
Cut in half and then pull apart the florets.
I'd say put about a 1/4 of it in there, Pulse maybe 4-5 times, Until it looks as pictured above.
Not finely grated, Right before that.
Then take out- put in container, then put the other 1/4, and so on and so on. It needs to have a small amount in the blender each time, so it all gets pulsed equally, and not blended to much. So I'd say either pulse in 4 different parts, or 2, just don't do the whole cauliflower at once. It'll end up way to mushy.
Now after you have your rice cauliflower. Get a sautee pan out, put rice in, I used only half the rice for 2 large servings. And sprayed with olive oil, seasoned with fresh chopped garlic and cilantro , paprika and lime juice and cayenne pepper. Trying to go for the 'chipotle' rice, yes. :) I topped it with Black beans, my cashew cheeze recipe, avocado and red onions. YUM. I can't wait to make an asian inspired recipe with this next! Going to make it soon! Be on the look out! ;) Enjoy.
Remember, it's very simple. All you need-