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Gluten Free Mongolian Beef & Broccoli Stir Fry

As we approach summer, I think we’re all craving no-fuss weekday meals that can easily be thrown together and that don’t have us in the kitchen all night long. 

It’s all about capitalizing on that extra bit of daylight at the end of our work day and soaking up that sunshine. I mean…here in Ontario, we’ve waited for it all winter long, right? 

This one pan meal is not only simple and convenient but it’s also nutritious, hormone balancing and loaded with flavour. I think it makes the perfect no-fuss weekday meal! 

Enjoy it on its own or as a side dish, or my personal favourite, over cauliflower rice.

Did you know that cruciferous veggies such as broccoli actually help us to balance out our  hormones? It’s true. These foods help us to clear excess estrogen from our body. So, eat your broccoli ladies because it’s truly one powerhouse of a vegetable. 

Speaking of our hormones, we’re launching another round of our Metabolic Reset this summer. It’s going to be 8 weeks and we’re including tons of updated information, recipes and other goodies for you! 

As with most women, you might be suffering with hormonal imbalances such as low thyroid function, PMS, PCOS or menopause. Our 8 week high fat, low carb weight loss program is designed specifically for women so you can lose weight with ease and balance your hormones with delicious foods. 

It’s meals like this that you can enjoy in the Metabolic Reset program. One of the questions we’re often asked is, “what will I be eating?” Our answer? Food just like this! Delicious food. Easy to prepare food. Food that the entire family will love. 

So if you’ve been wanting to balance out your hormones and lose weight all without deprivation then get on our wait list here. 

This Mongolian Beef & Broccoli Stir Fry is gluten-free, grain-free and paleo-friendly. It’s a savoury dish with tender strips of beef and stir fried broccoli with a rich umami sauce with garlic, ginger and just a hint of sweetness. 

Mongolian Beef & Broccoli Stir Fry
This Mongolian Beef & Broccoli Stir Fry is gluten-free, grain-free and paleo-friendly. It’s a savoury dish with tender strips of beef and stir fried broccoli with a rich umami sauce with garlic, ginger and just a hint of sweetness.
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Ingredients
  1. 1 large grass-fed steak
  2. 3 Tbsp olive oil, divided
  3. 2 garlic cloves, minced
  4. 2 tsp ginger, grated
  5. 2 Tbsp Bragg’s all purpose seasoning (or extra Tamari)
  6. 1 Tbsp tamari
  7. 1.5 Tbsp coconut sugar
  8. 1/4 cup water
  9. 1 head of broccoli, cut florets
  10. 2 tsp rice wine vinegar
  11. sprinkling of sesame seeds, for garnish
  12. 1-2 green onions, thinly sliced
  13. pinch crushed red pepper, optional
  14. 2 cups cauliflower rice, optional
  15. sea salt
  16. black pepper
Instructions
  1. Remove steak from the fridge and let it come to room temp (about 30 min). Get a cast iron pan on the stovetop over medium heat.
  2. Pat the steak dry using paper towel and season generously with sea salt and pepper. Add 1-2 Tbsp olive oil to the pan.
  3. Sear steak in cast iron pan, about 3-4 minutes per side for medium cook (depending on the thickness of your steak).
  4. Remove steak from pan and allow it to rest.
  5. In the same pan, lower the temp and add 1 Tbsp olive oil. Add minced garlic, grated ginger and cook out for about 1 minute.
  6. Add Bragg’s all purpose seasoning, tamari, coconut sugar and water. Bring to a simmer for 4-5 minutes or until thickened.
  7. Add broccoli florets, cover pan and cook until bright green and slightly tender.
  8. Slice beef and add it back to the pan with 2 tsp rice wine vinegar for about a minute to coat it in the sauce.
  9. Portion out beef and broccoli and garnish with sesame seeds, green onion and pinch of crushed red peppers.
  10. Optional: serve over whole grains or cauliflower rice.
Holistic Wellness https://holisticwellness.ca/
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Peach Scones (Gluten Free, Grain Free, Dairy Free, Low Sugar, Low Carb, Paleo)

Peach. Scones. Need I say more? Peaches just scream summer and I absolutely love getting my hands on some fresh local peaches and baking up muffins, cakes and all of the things!

This was my first attempt at baking grain free scones and they are a win! 

I’m off to Italy next week and I have a feeling my breakfasts will be filled with croissants, muffins and scones – foods I’m not typically used to eating in the morning. But guess what?! I can’t freaking wait. Bring on the chocolate croissants, the pizza and pasta and the espresso 😉

I do not have one single ounce of guilt or food fear about what I’ll be eating in Italy. I’m going to embrace indulging. But here’s the thing. My body craves eating fresh fruits and veggies, fish and quality meats. So although the indulging will definitely be in full effect, so will the healthy eating. There will be a healthy balance -my healthy balance – and I’m ready to embrace it. 

And with that said, these peach scones are definitely a healthy indulgence. In fact, the ingredients are quite simple and if you’re looking to bring the sugar content down even more, I suggest using Lakanto (my favourite sweetener). You can order it here off the PureFeast.com site. Be sure to use code – HOLISTICWELLNESS – on your first three orders over $75 to save 10%. 

Lakanto is monk fruit. It’s a no cal sweetener and does not impact blood sugar. I used a bit of maple sugar in this recipe because it adds a slightly caramel flavour, which I thought would compliment the peaches well. 

In fact, I wanted to drizzle on some homemade caramel sauce but didn’t have the time. If you’re up for adding some more deliciousness to your peach scones, try my homemade caramel sauce. Click here for the recipe. It’s the same caramel sauce I used for my pecan cookies (which are REEEE-diculously good!). If you haven’t made them yet, it’s a must try. 

OK, I’m off to pack (and eat a scone). Enjoy these treats and savour every bite. Ciao!

Peach Scones (Gluten Free, Grain Free, Dairy Free, Low Sugar, Low Carb, Paleo)

Paleo friendly, grain free summer peach scones
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Course: Breakfast, Dessert
Keyword: dairy free, gluten free, grain free, low carb, low sugar, paleo
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 6
Author: Samantha Gladish

Ingredients

Instructions

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • In a medium bowl, combine almond flour, coconut flour, sugar, sea salt, and baking powder.
  • In a small bowl, whisk together coconut oil, coconut milk, vanilla extract, and egg. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more milk, a teaspoon at a time, if it's dry.) Fold the peaches into the dough.
  • Place the dough onto the lined pan and form a disk shape/circle, about 1inch thick. Cut into 8 wedges (like a pie or pizza). Move the pieces apart by approximately 1 inch. Bake for about 20-22 minutes, until golden.
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10 Steps to the Most Delicious Bone Broth (Instant Pot Recipe)

Bone broth is one of the best healing foods to include in your diet and something I consume on the regular. 

It’s become a part of my morning routine and gut healing/autoimmune protocol. And with the instant pot on hand, you can whip up bone broth in 2 hours. Yes – 2 hours!

I used to make broth on the stove in my massive stock pot and would leave the stove on low heat for 12 hours (overnight). The broth always turned out great, but having your stove on for that long, especially in the summer, makes our little condo HOT. Plus, I was impatient and wanted it faster. 

Then I switched over to the slow cooker. A much better option than the stove, but I still had to cook it for 12 hours. If you don’t have an instant pot, I recommend making this in your slow cooker. You’ll just have to cook the broth for anywhere from 8-12 hours to get the optimal benefits and nutrients. 

Otherwise, get yourself an instant pot. Its inexpensive and is a huge time saver! I love making my Butter Chicken in the instant pot. It’s damn good! And only takes 8 minutes. Serve over some cauliflower rice and dinner is ready in no time. 

I get asked all the time about making bone broth and I promise, by following this simple 10-step process, you’ll become a bone broth pro in no time! Hope you enjoy this simple and easy to follow recipe and share this healing goodness with your friends and family. 

You can check out my Instagram post here, where I share this 10-Step process with photos, so you can see how it all goes down. Also, be sure to check out my delicious Healing Chicken Soup recipe here that I also make in my instant pot. 

10-Step Instant Pot Chicken Bone Broth

Ingredients:

1 leek, washed well and chopped roughly
2 celery stalks, chopped roughly
2 carrots, chopped roughly
1 onion, chopped roughly
5 garlic cloves, chopped roughly
4-5 sprigs of fresh thyme
1 bay leaf
5-6 chicken feet (or more, depending on how big your pot is)
1 pound of chicken wings or backs (or more, depending on how big your pot is. As a note, I suggest to roughly chop these up, which helps to release more nutrients/gelatin. Ask your butcher to do it for you)
1-2 tbsp of fish sauce, gluten free

Directions:

STEP 1: add 1 chopped leaks to your instant pot
STEP 2: add 2 chopped celery stalks
STEP 3: add 2 chopped carrots
STEP 4: add 1 chopped onion + 5 chopped garlic cloves + a few springs of fresh thyme + 1 bay leaf
STEP 5: add in 5 chicken feet + roughly 1 pound of chicken wings 
STEP 6: add in filtered water to fill line + add in 1 tbsp of fish sauce
STEP 7: give everything a mix
STEP 8: on instant pot, select manual and set time for 120 minutes (make sure pressure valve is in correct spot)
STEP 9: wait for ON to appear – and you’re ALL SET ?? – let cook
STEP 10: strain into mason jars and store in freezer if not using right away or fridge

 

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10 Keto-Friendly Dinners (Delicious, Low Carb & Easy to Prepare)

The Ketogenic diet is a hot topic as of late. Some people use it as an approach to weight loss, while others use it as a way to balance hormones and heal their body. A keto diet can be incredibly helpful for balancing insulin and blood sugar levels, which in turn will lead to better overall hormonal health (and yes ladies, that means less PMS and PCOS symptoms for you!)

If you’ve been thinking about going Keto, I’m hooking you up with 10 Keto-friendly dinner ideas! Below are a mix of recipes with dairy, and some without. I often find there are a lot of keto recipes smothered in dairy and although I love cheese, it’s not something I eat often and can be quite inflammatory for some people. Everyone is different so I wanted to provide you with options. 

If you’re looking to try the Keto approach to weight loss, check out my 12 week online weight loss program specifically designed to help women burn fat (with delicious food of course!). This program is not about deprivation, but about supporting women’s hormones with healthy high fat foods. Click here to learn more about my fat burning program.

 

Continue reading “10 Keto-Friendly Dinners (Delicious, Low Carb & Easy to Prepare)”

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Cacao Coconut Almond Butter Cups (Keto, High Fat & Sugar Free)

I’ve been obsessed with making fat bombs. Mainly because I love spending time recipe creating, but also because I want to be able to enjoy something sweet every now and again without a boat load of sugar. 

Enter these fat bombs. 

They are high fat and sugar free. Now of course, you can always add in more sweetness if you like as cacao can be slightly bitter, but I much prefer them without the sweetness and the extra guilt. 

Not to mention the insane cravings that start to follow once you consume too much sugar. Ever notice that? You go sugar free or low carb for a while and then – BAM – one bite of a sweet cake or cookie or piece of bread and your cravings come back full force?

It’s normal. Sugar triggers pleasure receptors in your brain, which cause you to want more and more and more. 

This is why I like to keep my sugar intake very low and my fat intake high. It keeps my sugar cravings at bay, it helps to balance my blood sugar, it keeps my brain fuelled and it provides me with lots of energy. Plus, fat is incredibly important for hormonal health. 

Fats are structural components of some of the most important substances in the body, including prostaglandins, which are hormone-like substances that regulate many of the body’s functions.

You need fats because they regulate the production of sex hormones, which can often be the reason why some teenage girls and women in general can experience amenorrhea (no period). 

So if you’ve been hesitant about including fats in your diet, don’t be. Just be sure to choose the right kinds, such as: coconut oil, ghee, grass fed butter, animal fats (ideally from organic, grass fed, pasture raised animals), olive oil, avocado oil and avocado. 

I hope you enjoy these yummy fat bombs as much as we do. We keep a bunch in the freezer all the time for a quick grab and go snack or treat. I originally made these for my trip out to Banff. I wanted to have something healthy and high fat to fuel me while on the plane. 

Originally, I made these without the almond butter and they were great, though a little more on the bitter side. As a note – the almond butter does mean they will melt quicker, so just an FYI if you do plan on traveling with them.

I also used my new silicon molds which I’m obsessed with. They are amazing for baking as nothing sticks to them, plus they are reusable.

You can click here to get them on amazon. I also got the mini silicon baking molds. These were great for my Chocolate Cherry Fat Bombs

I highly recommend them for all your baking necessities 🙂 Enjoy and happy baking!

 

Cacao Coconut Almond Butter Cups (Keto, High Fat & Sugar Free)
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Ingredients
  1. 3 tbsp raw cacao powder
  2. 3/4 cup cacao butter, cut into small chunks
  3. 2 tbsp coconut oil or ghee (I like the vanilla ghee from Lee's Ghee)
  4. 3 heaping tbsp almond butter (crunchy or smooth)
  5. 1/4 tsp vanilla extract
  6. Pinch of sea salt
  7. 2 tbsp lakanto or swerve, optional (you can add more or less depending on the amount of sweetness you prefer. Liquid stevia would work well too).
  8. 1/2 cup coconut chips, roughly chopped or broken into small pieces (chopped nuts would work well too)
Instructions
  1. Line a large muffin pan with silicon liners.
  2. Over a double boiler, melt cacao butter and coconut oil or ghee together.
  3. As they start to melt, add in almond butter and cacao, gently stirring everything together.
  4. Add in vanilla extract, sea salt and sweetener of choice.
  5. Once melted, remove from heat and stir in coconut chips.
  6. Pour into silicon muffin molds. I filled mine just over 1/4 of the way. I didn't want them to thick.
  7. Place in the freezer for 1 hour to set. Then remove from freezer when ready to eat. If using the silicon molds, they pop right out of them with ease!
Holistic Wellness https://holisticwellness.ca/
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Pistachio Crusted Salmon – The Perfect Week Night Meal

I’m hoping you were able to try the Gluten Free Pumpkin Almond Butter Bars recipe I posted last week. They are ahhh-mazing and totally hit the spot when you want a warm, fall flavored treat.  Guilt free, of course! 

If you got around to making them, you’ll know pistachios and almonds are the main ingredients for the crumbly topping.  

I went a little overboard when grinding the nuts and had a ton left over.  Not wanting to be wasteful or just stash them in the cupboard, I knew I had to be creative and find a use for them.  

Just so happens we were having salmon for dinner and Odette, my assistant, gave me a great idea..use the ground nuts as a crust.  She’s genius! And she also happens to be an amazing cook, so watch out for more amazing recipes from her coming your way!

Anyhow, the salmon turned out perfect! It was moist and flavorful and the pistachio crust gave it a great crunch.  

Did you know pistachios are one of the oldest nuts on record?  They’ve been around forever!

And best part,  they have less calories per serving in comparison to other nuts and have more protein.  Plus, they give you healthy fats, fiber, and a whole host of vitamins and minerals.  That’s a lot of goodness in one little nut.  

When buying pistachios, remember to get them unshelled and make sure they don’t have any added salt, sweetener or color (the shells should be beige, not red or green!).  They are delicious as they are and the best for you in their most natural state.

Hope you enjoy this delicious recipe. It’s perfect for a quick week-night meal and loaded with slots of heart healthy goodness.

Pistachio Crusted Salmon
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 tbsp olive oil
  2. ½ tbsp grainy Dijon mustard
  3. ½ cup almond meal (aka. almond flour)
  4. ¼ cup ground pistachios
  5. ¼ fresh parmesan (parmigiano reggiano is the best!)
  6. ½ tsp grated lemon zest
  7. ¼ tsp each sea salt and freshly ground pepper
  8. 2 fresh salmon fillets, roughly 1 inch thick
  9. 2 tsp ghee, melted
Instructions
  1. Preheat oven to 375°F. Line a shallow pan with parchment paper.
  2. In a small bowl mix together olive oil, Dijon, almond meal, ground pistachios, Parmesan, lemon zest, salt and pepper. Stir gently with a fork until it is moist. (You can also place whole almonds and pistachios into a blender or food processor and gently grind until nicely ground, leaving some chucks for crunch).
  3. Place salmon on pan. Press half of mixture onto each fillet. Drizzle melted ghee on top.
  4. Bake for 15-20 minutes, until fully cooked through.
  5. Turn on broiler and broil for 1 minute. Make sure you watch this part! The broiler works quickly and you want your crust to be golden brown not burnt.
  6. Serve and enjoy.
Notes
  1. You can use other fish, just be sure it is 1 inch thick.
  2. Try sprinkling fresh, chopped parsley over cooked fish for a little burst of freshness
  3. Enjoy with steamed veggies drizzled with a little ghee. Asparagus, broccoli, roasted tomatoes, green beans and bok choy all go well with it. Get creative!
Holistic Wellness https://holisticwellness.ca/
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Fat Burning Chocolate Smoothie

Yes, I just said fat burning and chocolate in the same sentence 🙂

In fact, this smoothie isn’t just gonna help you become a more efficient fat burner, it will even give you more energy, mental clarity and focus. Who doesn’t need that?

As a women-preneur who spends much of her time writing and creating (and easily distracted by shiny objects!), I always need help in the focus department. 

Enter this smoothie. It’s become my new go-to for fueling my mornings, turning my brain on and helping me become more efficient at burning fat.

How can a smoothie do all of that you ask?

Well, that’s thanks to the superfood ingredients! 

Let’s take a look at what’s in this delicious concoction:

First up coconut milk – (the high fat kind FYI) contains beneficial fat called lauric acid, a medium-chain fatty acid that’s easily absorbed and used by the body for energy. This fat is good for you! In fact, it can help lower cholesterol levels and improve blood pressure. 

Secondly we’ve got collagen powder. From skin health, to protecting your joints, to fueling your muscles, boosting metabolism, and supporting leaky gut, what does collagen NOT do! (Oh, I should also mention that it’s great for cellulite too!). Brands I personally like are Great Lakes or Bulletproof. 

Third up we’ve got some sunflower lecithin which is super rich in choline. Choline is amazing for liver detoxification, helps with normal brain development, supports nerve function, energy levels and helps in maintaining a healthy metabolism. I order my sunflower lecithin from this site here. 

Fourth on the superfood ingredient list is cacao powder. Cacao is the raw unprocessed form of chocolate. Like, it’s the real stuff. It’s loaded with magnesium which an important mineral for detoxification and hormonal health. Brands I like are Navitas Naturals, Organic Traditions or Giddy YoYo. 

Fifth up are exogenous ketones. This is where the real fat burning happens. Ketones are essentially an alternative fuel source for the body (vs. glucose) that leaves you feeling energized and focused. Most of us are sugar burners (mainly because we eat too much sugar), whereas taking exogenous ketones helps you become more efficient at being a fat burner vs. a sugar burner. 

When you take exogenous ketones, you now have ketones available in your blood, which means you have fat available as a fuel source vs. glucose (ie. sugar!). 

So what the heck is a ketone you ask? When eating a low carbohydrate diet, the liver converts fatty acids to ketones, which serve as an alternative to glucose for energy for the brain, heart and muscle. Cool right?

Ketogenic diets were developed to help improve symptoms of epilepsy, but were also found to help with many other chronic health problems, like inflammation and alzheimers. 

Weight loss is a huge benefit of ketogenic diets due to lowered insulin levels and the body’s ability to burn stored fat. This is why my clients do incredibly well losing weight on my metabolic program. It is not a ketogenic diet, but it is a lower carb diet, helping my clients to become more efficient at burning fat.

Research is even showing that a ketogenic diet can help prevent and even kill cancer cells.

So let’s get to this delicious, fat burning, energizing smoothie! Hope you enjoy it as much as I do. 

And if you’re looking to get your hands on some exogenous ketones, send me an email at – samantha@holisticwellness.ca 

P.S. For anyone that wants to purchase ketones and give them a try, I will personally send you my 21-Day Clean, Lean and Green program. This incredible meal plan is loaded with over 30+ recipes, 3 weeks of meal plans and a complete grocery shopping list. It’s my way of commending you for taking a step in investing in yourself, trying something new and committing to better health. 

Again, just send me an email to get started 🙂 —> samantha@holisticwellness.ca

Fat Burning Chocolate Smoothie
Serves 2
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Ingredients
  1. 2 cups coconut milk
  2. 1 cup spring water
  3. 1 tbsp sunflower lecithin
  4. 1 tbsp collagen
  5. 1 tbsp cacao powder
  6. 2 packs of exogenous ketones (chocolate flavour)
  7. 1 tsp stevia (optional, if you feel you need a little extra sweetness)
Instructions
  1. Add all ingredients into a high speed blender and blend until well combined. Drink, dance, feel energized, supercharged and start becoming a more efficient fat burner!
Notes
  1. *Take this smoothie up a notch by adding in 1 tbsp of coconut butter for extra creaminess and fat.
  2. *Turn this into a "coffee" by adding in 1 tbsp of Dandy Blend (a delicious coffee alternative).
  3. *Serve it hot! Once blended, at it to a pot and heat it up on the stove.
Holistic Wellness https://holisticwellness.ca/
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Ginger Toasted Millet with Blackberry Chia Sauce

Bored with breakfast?

I hear ya! It’s something I commonly hear from my clients. They just don’t know what to make and blending up the same ol’ smoothie gets a little boring after a while. 

Enter this delicious Ginger Toasted Millet with Blackberry Chia Sauce. 

Salivating yet or what?

This delicious recipe comes straight outta my Eating for Beauty Guide that you get as a bonus in my 6 week online course – CleanBeautyU

From skin health, hair care, body care and even dental care, we cover it all in the CleanBeautyU course. And we definitely cover what to eat for glowing vibrant skin!

As you know, I’m not typically one that includes grains in my diet, but every now and again you’ll find me cooking up some quinoa pasta, whip up my famous blueberry oat pancakes, or just full out indulge in a big ol’ pizza that is not one bit gluten free. I mean, can you blame me? I’m human after all and allowing those treats helps me keep my dietary sanity!

Anyhow, let’s talk about millet for minute. It’s loaded with B-vitamins, as well as calcium, iron, potassium, zinc and magnesium; not to mention being a healthy source of essential fats in the body and full of of fibre. 

Now if you’re still not feeling the millet, this recipe is just as delicious without it, as the sauce is simply divine and perfect over pancakes or another gluten free pseudo-grain, but if you’re looking to include some fueling gluten free carbs in your morning to power through a workout later in the day or some much needed energy for a draining morning meeting (ugh how I used to dread those!), then you’ll love this recipe!

Let’s get to it…

Ginger Toasted Millet with Blackberry Chia Sauce
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 3/4 cup millet
  2. ½ cups unsweetened almond milk
  3. 2 teaspoons coconut oil
  4. ¼ teaspoon nutmeg
  5. ¼ teaspoon ground ginger
  6. ¼ teaspoon cinnamon
  7. dash of salt
Blackberry Chia Sauce
  1. 2 cups blackberries (if you can’t find blackberries, blueberries or raspberries also work well!)
  2. ¼ cup chia seeds
  3. zest and juice of 1 lemon
Instructions
  1. In a saucepan, heat the coconut oil on medium heat.
  2. Add the millet and spices and stir to coat. Cook for 5 – 10 minutes until toasted and popping a bit.
  3. Add the almond milk and simmer for 15-20 minutes until liquid is absorbed and millet is tender.
  4. As it simmers, cook the Blackberry Sauce - Simmer the blackberries in a saucepan over medium-low heat until juices start to release.
  5. Mash them on the side of the pan with a wooden spoon.
  6. Stir in chia seeds and lemon juice and remove from heat.
  7. Let sit for 5 minutes so that the chia seeds can absorb the blackberries. If you need more liquid, add a tablespoon of water a little at a time.
Notes
  1. *Sauce can be made ahead of time and stored in the refrigerator.
Holistic Wellness https://holisticwellness.ca/
 In need of some other delicious breakfast ideas? Check these out:

Chocolate Chia Pudding
Energizing Blueberry Spinach Smoothie
Gluten Free Crepes

Turkey Veggie Frittata

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Cauliflower Fried Rice

Don’t you ever have those times when you just want to dive into a huge bowl of carbs?

You know, a bowl of pasta or just eat 3 extra servings of rice and not give a damn! Well, this cauliflower fried rice feels like you’re diving into a huge bowl of carbs, minus the guilt!

This is the perfect veggie filled dish – EVER!

I’m a little obsessed with this recipe for a few reasons:
1. It’s incredibly easy to make
2. I feel like I’m actually eating Chinese fried rice
3. It’s loaded with veggies 
4. You can eat a lot of it (because it’s veggies) and feel amazing!

IMG_6721

I’ve been getting my Organics Live delivery box every week, which is amaze balls by the way! Every week I get organic produce delivered straight to my door and often times, there’s cauliflower. I’ve been trying to come up with creative ways to use it, cause let’s face it, steamed cauliflower is freakin’ boring! 

You can click here to get your own Organics Live delivery every week (if you are in the local GTA area). Trust me, it’s worth it!

I made cauliflower tater tots the other night (will share the recipe soon) and this amazing fried rice. Oh! and my Creamy Cauliflower Soup is a serious favourite. Click here for that recipe. 

It’s safe to say that I am becoming a cauliflower master! And it’s becoming a veggie that I adore more and more, which is a good thing since Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It also contains biotin, which helps to strengthen hair (and been known to help with hair growth!). 

Cauliflower is also an incredible detoxification veggie. Certain compounds found in cauliflower, such as sulforaphane, glucobrassicin, glucoraphanin, and gluconasturtiian, are very useful for helping the body to detox due to how they support liver function.

And as a HUGE bonus, if you support the health of your liver, you in turn support the health of your skin, keeping the wrinkles at bay and that youthful radiant glow. 

So let’s get to this delicious, nutrient dense, detox friendly, skin loving recipe. 

Enjoy!

Cauliflower Fried Rice
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 large head cauliflower
  2. 2 large eggs, beaten
  3. 1 tablespoon minced ginger
  4. 3 cloves garlic, minced
  5. 2 medium carrots, diced
  6. 1/2 cup peas, fresh or frozen
  7. Half a onion, chopped
  8. 4 green onions, thinly sliced
  9. 1/4 cup cashews, optional
  10. 3 tablespoons coconut aminos/marinade (or tamari)
  11. 1 tsp chilli flakes
  12. Sea salt and pepper
  13. Coconut oil, for sautéing
Instructions
  1. Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces.
  2. Heat a large skillet over medium heat and drizzle in coconut oil. Add onion and carrots and saute until tender, about 2 minutes. Add in ginger and garlic and stir together.
  3. Slide veggie mixture to one side of the skillet and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
  4. Stir in cauliflower "rice" and peas and mix everything together well. Add in coconut aminos. Cook for 6 to 8 minutes, until cauliflower is soft and tender. Add in chilli flakes, sea salt and pepper.
  5. Top with green onions and cashews and serve and enjoy!
Holistic Wellness https://holisticwellness.ca/
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