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We’re glad to have our own Robyn back with a great recipe that will help everyone who’s going Paleo on the 28th, keep on track! Before meeting Robyn, I’d never heard of, let alone tasted Cauliflower rice … and after we talked about it, I had to make it and even though I don’t really care for cauliflower on it’s own, somehow, when it’s steamed, grated and some great stuff poured on top – it is pretty darn good and has that ‘mouth appeal’ like rice does, too – here we go!
“Lunch today was glorious. There is just something about fried rice that speaks to me as comfort food. However, the ‘rice’ portion if the equation generally doesn’t speak to the paleo lifestyle. Thankfully for all parties involved, I happened to have some vegetable ‘orphans’ (you know, all the veggie odds and ends that there isn’t really enough of for a side, but you want to use them up anyway) in the fridge, as well as a head of cauliflower that was already steamed and riced (we had used some for a paleo pizza crust the night before – more on that to come!). Anyway, they all came together into a glorious fried rice creation that spoke to my heart and my taste buds in a way that I just can’t put into words – and yes, it did taste as good as it looks! Let me know what you think – enjoy!”
- 1 head cauliflower, steamed and grated into ‘rice’
- 3 tablespoons sesame oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1/2 cup diced ham
- 1 cup chopped cooked chicken breast (or turkey lunchmeat)
- 2 stalks celery, chopped small
- 2 carrots – peeled and diced
- 1 green bell pepper, chopped
- 1/2 cup snow peas, chopped
- 1/4 tsp pepper
- 3-4 eggs, beaten (depends on how ‘eggy’ you like your fried rice!)
- 1/4 cup wheat free soy sauce or coconut aminos
- 2 tsp fish sauce
- Heat a large skillet or wok over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in meat. Fry until heated through.
- Lower heat to medium and stir in celery, carrot, green pepper, and peas. Add pepper. Fry until vegetables are crisp-tender.
- Move vegetables/meat to the side and add beaten egg to the skillet. Cook just until egg is scrambled and firm, combine with veggies.
- Add cauliflower rice, mix thoroughly with vegetables and stir in soy sauce and fish sauce. Cook until heated through and liquid is distributed. Serve immediately.
Whether you’ve got kids, grand-kids or are just a kid yourself who loves to decorate hard-boiled eggs for Easter, there’s always the ‘what are we going to do with these?’ after the fact! While I love a plain hard-boiled egg by itself or chopped on a green salad – here’s something else you can do with them! This originally came from the folks at We’re Not Martha and I’ve made about three variations on it since discovering the combo.
This would be considered a primal vs. paleo recipe due to the inclusion of yogurt – you could easily change it by using a paleo mayo instead of yogurt (I’ve only found one brand of mayo that doesn’t have soybean oil or canola in it — and I’ve made my own paleo mayo twice – you need to have a good trusted source of eggs for that due to the eggs being used raw in mayo vs. cooked!). You can also make it paleo by skipping the yogurt/mayo – it’s like a chunky chopped salad that way.
Avocado Spinach Egg Salad
7 eggs, hard-boiled
4 oz. plain Greek yogurt
2 avocados (pit & peel)
1 stalk celery, chopped
1 C baby spinach
Hot pepper flakes to taste
- Mash the hard-boiled eggs with the yogurt (I use one of the hand pastry cutter tool for this – an egg slicer would be great too)
- Peel the avocados & mash (like you were going to make guac) & add salt & pepper to taste
- Mix the eggs & avocados together, add the chopped celery & spinach and carefully add the pepper flakes to taste
Variations / substitutions:
Other favorite adds to this include a little bit of pickle relish and / or some chopped olives, onion or chopped cooked bacon (doesn’t bacon make everything better?). Chopped kale can be easily substituted for the spinach if you have one rather than the other!
While this was originally intended for bread (sandwich fixings!) and makes 5 to 6 sandwich sized servings, it’s great on a very thick slice of tomato when you place a nice scoop of avocado-egg salad on top or on a chopped green salad or smaller scoops on cucumber slices – which makes for a cool, refreshing treat after a workout. I’ve also had a scoop on top of a grilled burger – that was heaven!
Warning! Given that this has avocado (which will start to darken) – you want to make it when you plan to eat it over a day or two, it will not keep well (color wise) for more than two days. I’ve halved the recipe (use 4 eggs, 1 avocado, 1/2 c. spinach, 2 oz yogurt and some chopped celery) successfully as well when I’m not looking to eat it 5 or 6 times over two days.
As some of you may know, Scott’s Dad, Terry had 4x cardiac bypass on Monday – and Robyn reported on her Facebook page after the surgery “strong heart, strong lungs, praying for a fast recovery”. We’re glad to know that he is doing better as a result of the surgery and the warm thoughts & prayers that surrounded him.
We’re also very happy to have Robyn back with another paleo recipe and as she said “Difficult life situations generally direct us toward our favorite comfort foods. Scott’s favorite food is Mexican, and of course, it’s the one food genre that is riddled with beans, cheese, corn… Need I say more? Decidedly not paleo. So, while sometimes a taco salad can hold off the cravings, this is one paleo alternative that we have found that is easy to fix and satisfies that need for Mexican!”
Mexican Stuffed Peppers
2 lb extra lean ground beef
1/2 pkg Trader Joe’s taco seasoning (did you know that Trader Joe’s taco seasoning is gluten free? check the labels of other brands and you’ll find the majority are not GF, which surprised me!)
3/4 C water
2 tsp chili powder
1/4 tsp salt
1/4 tsp garlic powder
1/8 tsp ground black pepper
2 8 oz cans tomato sauce
3 large green or red bell peppers
5 scallions, chopped
1 tomato, diced
1-2 avocados, chopped (depending on how much you like avocado!)
- Preheat oven to 350 degrees.
- Halve bell peppers lengthwise and remove seeds and ribs. Steam bell peppers over boiling water until tender-crisp – you may have to do them in a couple batches.
- While peppers are steaming, brown beef in a skillet and drain off excess fat.
- Mix together water, taco seasoning, additional spices and 1 can of tomato sauce together and mix into ground beef. Simmer over medium low heat until liquid is reduced by half.
- Arrange bell pepper halves in 9 X 13 pan and heap with meat mixture. Spoon tomato sauce from remaining can over the top of beef, bake in the oven for 20 minutes.
- Remove from oven, sprinkle generously with scallions, tomatoes, and avocado, and serve!
So say “Hola” to the weekend & give Robyn’s Paleo Stuffed Mexican Peppers a try! And Terry, get well soon – there’s a new “Paleo Crossfit” grandbaby girl who’s coming any time now who can’t wait to meet you!
“The greatest healing therapy is friendship and love.”
– Hubert Humphrey