Rice is one of those foods that many people find difficult to ‘give up’ when they ‘go Paleo.’ Thankfully cauliflower ‘rice’ is simple to make, low in carbohydrates, high in nutrients, and tastes deceivingly similar to the ‘real deal’ in this fried ‘rice’ dish! … Continue reading
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Rice is one of those foods that many people find difficult to ‘give up’ when they ‘go Paleo.’ Thankfully cauliflower “rice” is simple to make, low in carbohydrates, high in nutrients, and a wonderful accompaniment to many Paleo dishes. Use it anywhere that you would regular rice, such as in fried ‘rice’ , with stir-frys, in pilafs, and more!
Serving Size = 1/2 cup … Continue reading
Spaghetti squash is like a gift from the Paleo gods. When cooked, the flesh of this hard winter squash turns into long, noodle-like strands, which are a heavenly grain-free and low-carb substitution for traditional noodles. Their size and texture are similar to that of angel hair pasta (tender, chewy, and slightly crunchy), with a mild taste that isn’t sweet or earthy like other winter squashes. Due to their neutral flavor, they can substitute for regular noodles in virtually any dish...from … Continue reading
Sautéed slices of garlic in olive oil infuses authentic Italian flavor into this easy side. Makes a dinner side dish and use leftovers for lunch or a snack. … Continue reading
Note: Broccolini is a great way to branch out into cooking new vegetables. Its tender stalks and flowers are milder than typical broccoli, but just as easy to steam, sauté or roast. While it is often sweetest in the spring, it can be found year round at many grocery stores. If you have trouble, feel free to substitute broccoli florets.
Pair with sausage patties or another protein for a quick breakfast, or top with coconut milk, nutmeg and cinnamon for a sweet snack. … Continue reading