Cauliflower Fried Rice

Lately, I’ve been traveling a lot on the weekends. I’ve had a few trips in the past few months, plus visiting my boyfriend, friends and family in Boston. I’ve been away from home pretty much every other weekend. If this were one year ago, all this traveling would have totally stressed me out. I was still in my Dietetic Internship and school, and my schedule was dictated by my preceptors. Since my days were jam-packed with internship and homework, I made sure I was extremely organized with meal prepping. I was on a budget, so eating out every night was not an option! While I still love to meal prep and enjoy cooking and eating a majority of my meals at home, I’ve learned to manage better if Sunday evening rolls around and I am just getting back to the city.

One of my biggest tips for being able to prepare a nutritious meal after coming home from traveling is to stock your pantry with a few staples at all times. In particular, frozen vegetables are a lifesaver! They can be added to stir fries, pasta, or even just rice and beans to finish off a perfectly balanced meal. Frozen vegetables are just as nutritious (if not more so) than fresh vegetables. Frozen veggies are picked and then frozen at peak ripeness, preserving their vitamins, minerals and antioxidants in the process.

I’ve probably made my cauliflower fried rice dish 10 times over the past few months. It’s become my go-to meal when I didn’t have time to batch cook for the week, because I use frozen cauliflower rice, eggs, and seasonings which I always have on hand. I like to pick up a few extra veggies to throw into the mix for color and variety, but this dish already has loads of veggie goodness thanks to the cauliflower rice! You can even add other frozen veggies to this dish if you don’t have time to pick up anything fresh – think peas, carrots and broccoli.

Staying on track with healthy eating when you’re frequently on the go can be a big challenge. A little planning ahead by stocking your kitchen with some essentials will save you time, money and catapult you towards your health and wellness goals! I would love to hear your tips + tricks for staying on track when you’re frequently away from home.

Ingredients:

  • ½ tbsp avocado oil or other cooking oil
  • ½ inch piece of fresh ginger, peeled and minced
  • 1 clove garlic, minced
  • ½ cup broccoli florets
  • ½ cup sliced bell pepper
  • ½ cup sliced summer squash
  • 1 cup frozen cauliflower rice
  • Squeeze of fresh lime juice
  • 2 tsp reduced sodium soy sauce or tamari
  • ½ tsp sambal olek paste (or a shake of red chili flakes)
  • 1 large handful fresh greens, like spinach, bok choy or kale
  • 2 large eggs
  • Small handful of cilantro leaves, chopped
  • ½ avocado
  • 1 tsp sesame oil
  • Sesame seeds, for garnish

Instructions:

  1. In a medium cast iron skillet or frying pan, heat oil over medium heat.
  2. Add ginger and garlic and cook for 1-2 minutes, stirring so garlic does not burn.
  3. Add broccoli, bell pepper and summer squash (or any fresh veggies you are using) to pan. Cook another 5 minutes, stirring until veggies are mostly cooked through.
  4. Push veggies to the side of the pan with a spatula. Add cauliflower rice to the empty side of the pan plus the lime juice, soy sauce, and sambal olek. Stir into cauliflower rice to combine. Let cook for 1-2 minutes, then mix cauliflower rice into the rest of the veggies in the pan.
  5. Add greens and stir to combine until wilted.
  6. Push cauliflower rice to one side of the pan.
  7. In a small bowl, whisk the two eggs together.
  8. Spray the empty side of the pan with cooking spray, then pour in eggs. Scramble with a spatula, then mix scrambled eggs in with the cauliflower rice.
  9. Transfer to a bowl or plate. Top with cilantro, avocado, sesame oil and sesame seeds. Enjoy immediately!

This meal is great because it:

  • Utilizes pantry staples when you don’t have time to shop
  • Is extremely customizable, as you can use whatever veggies (fresh or frozen) you have on hand
  • Takes less than 20 minutes to make
  • Is super flavorful and tastes DELICIOUS!

I hope you guys give this a try! If you make this cauliflower rice, I’d love to see how it turns out! Tag @daisybeet on Instagram 🙂

Creamy Curry Butternut Squash Soup with Coconut Milk

Now that I am working full time while finishing my masters, quick and easy batch cooking is even more essential to maintain a healthy lifestyle. Training has been great, but I come home absolutely exhausted with little motivation to cook. It is a life saver to have meals like this curry butternut squash soup ready for me when I get home.

This soup is filled with warming flavors that is perfect to come home to on a chilly night. Butternut squash, ginger, curry powder and coconut milk meld together for a creamy, flavorful, nutritious meal. Top with Thai basil pesto for an added punch and texture!

This dish features one of my new favorite products, Thrive® Algae Oil. I love this cooking oil for many reasons. First, it has a high smoke point – 485 degrees to be exact. This means the fats will not oxidize into harmful substances when cooked at a high heat. It also has an excellent fat profile – full of monounsaturated fats (MUFAs) that are good for our hearts. It even has more MUFAs than olive oil - Thrive® has 90% compared to the 70% in olive oil. Finally, Thrive® has a very neutral taste, lending itself well to so many different recipes. It definitely helped enhance the wonderful, complex flavors in this soup and pesto!

I hope you all try this soup and/or pesto. The pesto is great with pasta or on eggs, as well. Remember to tag #Daisybeet so I can see your creations!

Ingredients:

  • 1 large butternut squash (3-4 pounds)
  • 1 yellow onion, diced
  • 1 clove garlic, minced
  • 1 inch piece fresh ginger, peeled and minced
  • ½ bag riced cauliflower (I used frozen)
  • Himalayan pink salt
  • 1 tsp turmeric
  • 2 ½ tsp curry powder
  • 2 tsp fresh thyme leaves
  • 1-2 tbsp Thrive® Algae Oil
  • 8 oz unsalted or low sodium veggie stock
  • 1 can lite coconut milk
  • Batch of Thai Basil Pesto (Optional)

Instructions:

  1. Preheat oven to 400 degrees.
  2. Pierce butternut squash with a fork several times. Cut butternut squash in half by separating the long, narrow part from the wide part. Cut each piece in half. Scoop out seeds (discard seeds or save for roasting).
  3. Drizzle squash flesh with 1-2 tsp Thrive® Algae Oil and a little salt. Place cut side down onto foil-lined baking sheet. Roast for 45 minutes – 1 hour, until squash can easily be pierced with a fork.
  4. Heat 1 tbsp Thrive® Algae Oil in a large soup pot over medium heat. Add onion and salt to taste, and cook 3-5 minutes until translucent, stirring occasionally.
  5. Add garlic, ginger, thyme and cauliflower rice and cook an additional 2-3 minutes.
  6. Add more salt, turmeric and curry powder and stir to coat mix.
  7. Scoop out roasted butternut squash from skin and add to soup pot.
  8. Add veggie stock and stir, letting flavors combine for 2-3 minutes.
  9. Transfer contents to blender (I recommend a high-speed blender like a Vitamix) and blend on high until smooth and silky.
  10. Pour soup into large container or back into soup pot, and stir in the can of coconut milk until well combined.
  11. Serve as is, or topped with a scoop of Thai basil pesto (optional).

 

Ingredients for Thai Basil Pesto:

  • 2 cups Thai basil
  • 1 inch fresh ginger, peeled and chopped
  • 2 garlic cloves, chopped
  • 1 tbsp sesame oil
  • 1 tbsp Thrive® Algae Oil
  • 1 tbsp rice vinegar
  • 1-2 tbsp water
  • Juice of ½ lime
  • 1-2 tsp low sodium soy sauce
  • 2 tbsp peanuts
  • 2 tbsp pine nuts
  • Shake of crushed red pepper flakes

Instructions for Thai basil pesto: Combine all ingredients in a high-speed blender and blend until combined. I like to keep a little texture in my pesto, but if you prefer a smoother pesto, blend for longer.