Recipe for Cauliflower Fried Rice

Cauliflower Fried Rice is so easy to make. Especially when you buy the ingredients all ready to go. Here is the image of what you need.

INGREDIENTS

  • 3 cups of “riced” raw cauliflower (you can buy it fresh in a bag or frozen or rice it yourself)
  • 1/2 cup frozen edamame
  • 1/2 cup carrots, dices
  •  3-4 garlic cloves, minced
  •  1/2 cup onion, diced
  •  1/2 TBSP olive oil
  •  2 eggs (or 4 egg whites) scrambled (if desired)
  •  3 TBSP tamari or soy sauce
  • Diced chicken (if desired)

QUICK AND EASY STEPS

  1. In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes)
  2. Next add in carrots and cook until carrots begin to soften, about 3-4 minutes
  3. Next stir in scrambled eggs (if desired)  , cauliflower rice and tamari (or soy sauce). Cook stirring frequently for about 5-7 more minutes.
  4. Enjoy adding in your favorite protein and veg. Possible add-ins, chicken broccoli, cabbage, bok choy, water chestnuts, chicken, tofu, and shrimp!

This is delicious, low glycemic, full of healthy fats and good protein and the whole family will love it. I cook it as a full meal and also as a side dish. every time I have made this, people love it.

If you would like to book a coaching session with me for more recipes and meal plans BOOK HERE

Do It Yourself Bone Broth

BONE BROTHBone broth is so good for your gut. It contains the minerals of bone, cartilage, marrow and vegetables as electrolytes. It aids digestion and is important for treatment of intestinal disorders (the gelatin in stocks is excellent for nourishing the intestinal lining). Vegetarians can prepare stocks exclusively from vegetables or fish.

Basic Bone-Building Stock

Ingredients:

(for a large batch)

  • 3-4 pounds of organic meat bones (poultry necks & backs, beef marrow and knuckle bones, or other assorted bones)
  • 5-6 quarts of filtered water, or more as needed ¼ cup raw apple cider vinegar
  • 2 bay leaves and/or 2 piece of kelp sea vegetable 2 onions, coarsely chopped
    3 organic carrots, unpeeled and coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 2 teaspoons black peppercorns
  • 1 bunch of fresh organic parsley

Preparation:

1. Place the bones in a large stock pot with water and vinegar. Let stand for one hour.

2. Add all other ingredients except the parsley.
3. Cover and bring to a boil over medium heat.
4. Reduce heat to medium-low to keep the stock gently bubbling. Skim off any scum that rises to the top during the first 30 minutes.
5. Simmer covered for 8-10 hours and up to 72 hours if desired.
6. Uncover and simmer one hour longer until liquid is reduced to about 4 quarts. Add parsley during the last 10 minutes.

7. Cool completely and strain to remove the bones and vegetables.
8. Continue to cool in the refrigerator and remove the congealed fat that rises to the top.

9. Place in Mason Jars leaving 2” of space at the top. Place in freezer but do NOT tighten the lids (leave lids loose until frozen for expansion). You can also fill an ice cube tray with the stock for small portions.

Basic Vegetable Stock

The best vegetable stock comes from discarded skins and innards of a variety of organic vegetables including:

Potatoes, Onions, Garlic, Carrots, Celery, Spinach, Cucumber skins, Scallions, Zucchini tips, Apples, Bell Peppers, Parsley, Green Beans, Cabbage, Broccoli, Cauliflower. Note: If you use cabbage or celery, use just a small amount since their flavors are dominant.

Experiment with different vegetables to learn which flavors you like best. In the meantime, here is a very simple recipe.

Ingredients: (4 cups)

  • 2 large onions, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 2-3 cloves of garlic, chopped in large chunks 1 teaspoon black peppercorns
  • 1 bay leaf
  • 4-6 cups of water

Preparation:

1. Place all ingredients into a pot. Bring to a boil.
2. Cover and simmer for 1 hour.
3. Cool completely and strain (a nut milk bag may be used).

Honey-Mustard Chicken with Ginger Recipe

Mustard CHickenHoney-Mustard Chicken with Ginger is an easy recipe and delicious. We had this at the Wellness and Education Retreat at Sanoviv and it inspired me to bring home the recipe.

Ingredients:

Chicken:

2 pounds skinless boneless organic chicken breast fillets

Marinade:

3 Tablespoon extra virgin olive oil ½ cup gluten free Dijon mustard 1 Tablespoon raw honey

1 Tablespoon finely grated and minced fresh ginger root ¼ teaspoon ground red or black pepper

1½ teaspoon unrefined coconut oil or olive oil to grease skillet

Preparation:

1. Mix marinade and pour over chicken; coat completely. Cover and refrigerate 6 to 8 hours.

2. Cook chicken pieces on grill or in lightly oiled skillet, about 3 minutes per side, or until fully cooked. Chicken may also be baked.

3. Add a dash of water to any leftover marinade, bring to boil, and simmer for 4 minutes. Baste chicken with mixture as it cooks.

4. Serve warm.

This is from the Sanoviv Nutrition Advisor Certificate Program recipe Book. Join me at the next SANOVIV WELLNESS RETREAT HERE

The Sanoviv diet floods your system with nutrients while offering your body the optimal opportunity to detoxify, regenerate, and heal. Each morsel is designed to be pleasing to the eye and to the taste buds in order to deliver a relaxed and satisfying dining experience. All meals are eaten with the other guests in one of our two dining rooms. Your schedule will tell you the time and location of all meals.

The goal is to cleanse and detoxify the body in order to develop a healthy digestive system, and enable the cells to obtain proper nutrition. Our diet is an integral part of your treatment program as it nourishes the body, reduces inflammation, enhances immune function, balances blood sugar, supports good digestion, and aids in your body’s detoxification.