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Cauliflower Rice

Try cauliflower rice instead of actual rice! Perfect low carb or low calorie option!

 

Since we’ve been doing the Paleo/Primal inspired eating, we’ve looked for ways to still enjoy some of our favorite meals like stir fry with rice, shrimp-n-grits – you know – the good stuff! So we aren’t eating any grains, so rice is out of the question. Corn in moderation so grits aren’t all that great of a replacement either.

I stumbled across something called Cauliflower Rice and despite the fact I am not a huge cauliflower fan, I figured why not give it a try? I used it in one of my primal quiche recipes and the flavor wasn’t overwhelming at all, so we decided to go for it as the accompaniment to our shrimp stir fry meal this week.

It is SUPER easy to do, and even if you aren’t avoiding wheat and grains – it’s a great way to knock out a TON of extra calories and that crazy full feeling you get when you eat all that rice. This also works for vegetarians and vegans! So anytime you see a recipe that calls for serving your food on a bed of rice, couscous, grits, etc – just sub this instead! You can easily bring it to work and heat it up again – still tasty!

 

Put small roughly chopped pieces of cauliflower into your food processor. I did mine is several smaller batches to make sure I didn’t miss any big pieces!

 

The cauliflower should be like a grits/couscous sort of texture.

Once you have processed the cauliflower, put in microwavable bowl with lid and heat for 5-6 minutes. DO NOT ADD WATER! Once it’s done – season like you would regular rice and serve!

Enjoy!

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Spinach & Feta Pork Tenderloin Roll

Pork Roll Served with Brussels Sprouts & Mashed Potatoes

I’m a huge fan of pork tenderloin. It’s a lean meat  but has tons of flavor. Since the past few weekends have been nice, we’ve been on a “grilling” rampage so a pork tenderloin seemed like a good choice. Instead of just having a meat and potato kind of meal – we wanted to integrate some more vegetables. We belong to a fruits/veggie co-op so we had some fresh spinach to use this week. I’ll share a few pictures here and some general guidelines for putting this together. It was SUPER delicious, and reheated nicely for a bring to lunch meal. We picked two sides – mash potatoes and brussels sprouts – but you could easily trade out for 2 of your favorite sides!

What you need:
Fresh spinach (or thawed/drained frozen would work, too)
Garlic (to taste)
Feta (8oz package – look for the reduced fat kind!)
Seasonings: Salt, Pepper, Oregano, Red Pepper Flakes
Pork Tenderloin – at our grocery store they have pre-packaged pork loin that are seasoned – we like the peppercorn & garlic seasoned one! It’s usually about 18oz

So add the spinach, garlic and a little EVOO to a pan and wilt the spinach, mixing in the seasonings (salt, pepper, oregano and red pepper flakes).

Almost ready!

Slice open the tenderloin so you can add the stuffing!

Put the spinach mixture on the meat and sprinkle the feta cheese on top

Roll the pork loin up carefully (see right). Use skewers to secure it before you grill/cook it!

We grilled ours - you want it to be cooked through to 140 degrees. Be sure to rotate it so it doesn't burn!

Once cooked - slice it up and it's ready to serve!

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