I have FINALLY jumped on the “Cauli-Rice” bandwagon and I’m not sad about it. I wasn’t too sure how I was going to like this…as I’m not a big fan of cauliflower at all unless it’s smashed like a potato and smothered in butter and cream. Oh, but this!!! This little side dish is SO much healthier and it’s filled with lots of colorful veggies . Y’all know I like to eat the rainbow. There’s something about the sesame oil that gives it that fried rice taste that I LOVE. AND to make things even better, you can buy the cauliflower already ‘riced’ (freezer section) so now you don’t have to worry about getting cauliflower all over your kitchen when you rice it yourself! I’ll definitely be making this on a regular basis and I hope you do too! 🙂 Continue reading “Cauli-Rice”→
I’m a true Southern Belle which means: I have NEVER met a potato that I didn’t like! I don’t care if it’s white, yellow, purple or orange…fried, smothered, covered, grilled, boiled, or mashed… GIVE IT TO ME!!! But…since being on Paleo I’ve only been eating sweet potatoes in moderation. My husband, on the other hand, is not a big fan of the sweet potato. It makes me so sad. I could seriously eat them morning, noon, and night. So, I was shopping in Whole Foods one day and saw some organic “white” sweet potatoes… Which made me wonder if it might be possible to… Well, I hate to use the word “trick”…so let’s just say maybe not tell him that they’re not a true white potato! And…well……..It worked! He never asked and I never told him! And he eats them up!!! He’s eating healthy and doesn’t even realize it!!! Drizzle a little vinaigrette on top and they taste even more amazing!!!
Yields: 3-4 servings
1 large organic white sweet potato, or two small ones, medium diced
1/2 onion (yellow or purple), medium diced
2 tbsp fat
salt and pepper to taste
1 heaping teaspoon Dijon mustard
juice of half a lemon
3 tbsp olive oil
1-2 tbsp maple syrup or honey
1 tbsp fresh thyme (save a little bit to garnish the top of the potatoes)
In a large saute pan on medium-high heat, add the fat to the pan and get it hot. Add the diced potatoes, let them brown on the first side before you stir or flip them. About halfway through the cooking process, add the onion to the potatoes. Season the potatoes with salt and pepper. At this point cut the heat down to medium-low and let them cook slow for the remaining time. The potatoes take a good 15-20 minutes to cook, depending on how big you cut yours.
In a small bowl, add all of the vinaigrette ingredients and whisk together. Set aside until your potatoes are ready.
Once the potatoes are soft, serve them in a pretty bowl, and drizzle the vinaigrette on them. Garnish with some fresh thyme and ENJOY!