Happy Wednesday! Tomorrow is my “Friday,” so I am beyond excited that the work week is almost over for me. I am also quite excited because my weekend is filled with great plans (more on that later). Normally, we associate Wednesdays with “What I Ate Wednesday” posts. Well…today’s post is WIAW related…sort of ;). It has been a busy week for me and I feel like I have been on the go 24/7. As a result, the idea of writing up a whole WIAW post (and taking the pictures, which I forgot to do) just did not seem practical. I don’t want to leave you hanging without a post, though. So this WIAW post will feature one thing that I ate last Wednesday. Plus, I can’t let you all go too long without a cauliflower “rice” recipe. That would just be tragic ;).
Let’s take a more detailed look at what I ate for dinner last week! Oh, and p.s. sorry for the not so pretty pictures…time for editing did not happen either :(.
Summertime Fried Cauliflower “Rice”
Servings: 2 (large) to 3
Ingredients
1 medium head of cauliflower
water, for cooking
2 cloves garlic, minced
1/2 green bell pepper, diced
1 bunch green onions, chopped
1 bunch asparagus, chopped
3 cups coleslaw mix
1 egg + 2 eggwhites (whisk together with a splash of hot sauce)
2 ears of fresh sweet corn, cooked (I roasted mine in the oven) and removed from the cob
1/4/ cup Bragg’s Liquid Aminos (or low-sodium soy sauce)
2 TB teriyaki sauce
1 tsp sriracha sauce
1/2 TB sesame oil
1 packet Truvia, or other natural sweetener or sugar
1/4 tsp onion powder
1/4 tsp garlic powder
black pepper, to taste
Directions
1. Rice cauliflower: Finely chop cauliflower in two batches in your food processor until it resembles the texture of rice. Microwave the cauliflower for 4 minutes. Stir the cauliflower and then microwave for an additional 3 minutes.
2. While the cauliflower is cooking, heat water over medium-high heat in a wok or large skillet. Once hot, stir in garlic, peppers, onions, asparagus, and coleslaw mix. Cook for approximately 10 minutes, or until softened. Add additional water, as necessary.
3. Push the veggies to the side of the wok and scramble the egg + eggwhites.
4. Once the eggs are scrambled, lower the heat to medium and add the cauliflower and corn, and mix until well-combined.
5. Lower the heat to medium-low. Stir in all sauces and seasonings and cook for an additional 3 to 5 minutes, or until warm.
This was the absolute perfect dish to get in all kinds of delicious Summertime vegetables before the Fall food craze hits…oh wait, it kind of already has (hellllllo pumpkin!) ;).
This is yet another protein-packed, veggie-filled dish. Make sure you make this one quick before all of your favorite Summertime veggies are out of season. It is a good one, so don’t miss out!
And finally…You won’t be hearing much from me for the remainder of the week because I am off to…
…the Healthy Living Summit! I am beyond excited for the great blogging sessions, great food, and (most importantly) to meet so many of my blogger buddies! Have a fantastic weekend, all. I know that I sure will (minus the long drive). I’ll catch you later, hopefully on Monday!
