This is one of our favorite tricks for sprucing up dishes with a little extra texture.
I have to admit that I was skeptical at first, but it really works, and the kids love it, while getting their veggies at the same time. Mine can’t tell the difference!
Cauliflower Rice
Start with a large head of cauliflower, a nice sharp knife, a food processor and a foil lined baking sheet.
Cut your cauliflower into small florets and rinse in a colander.
Let the cauliflower dry for a bit and then add to your food processor a little at a time. If you do too much at once you will get some clumps.
Then PULSE your food processor until the cauliflower resembles snow. Don’t over pulse or you will get a puree.
After each batch, scrape the pulsed cauliflower out onto your cookie sheet. If you have larger pieces, just throw them back in with the next batch.
When it is all “snow” you should have a nice full cookie sheet of “rice”!
Bake in the oven on 350 degrees until the top is just starting to turn golden. I take it out a few times and toss it around to make sure it is all getting cooked through. This will remove the rest of the moisture and you will have a great side dish in about 25 to 30 minutes.
We generally use the rice under Indian dishes like Tiki Marsala or Curry, but we also serve as a side topped with Kerrygold!
So how do I cook these so they are Keto and the kids inhale them? It is super simple!
I always make these on a day that I cook a lot of bacon for breakfast!
Bacon Brussels
2 lbs Brussel Sprouts
1/2 white onion chopped
4-6 cloves garlic
8-10 pieces of bacon with drippings
Salt and Pepper
Cook a foil lined cookie sheet of bacon on 375 degrees for 15 to 20 minutes. I can usually cook 10 to 12 large pieces on a sheet. You can do more batches of bacon to get more drippings if you like. I did two batches for 2 pounds of Brussels. This way you have bacon for breakfast, and the rest left over for dinner!
Remove bacon to a paper towel after it is cooked, and leave all drippings on the cookie sheet.
Rinse and drain your Brussel Sprouts in a colander.
Cut off ends, and throw in the trash. Quarter the sprouts and place in a large mixing bowl. These Brussels were huge so I had to cut some of them into eighths.
Dice your onion and peel and mince your garlic. We like a lot of garlic, but you can adjust to your taste.
Add onion and garlic to your Brussel Sprouts and mix well.
Pour your mixture over your bacon drippings on your cookie sheet and toss to coat.
Add salt and pepper to taste.
Place in the oven at 400 degree for about 15 minutes.
Crumble cooked bacon and toss into the Brussel Sprouts. Cook an additional 5 minutes, and serve.
Please read this article that gives a synopsis about why our dietary guidelines are all wrong! Our bodies were meant to consume fat, and as a species, we have for 99.999999 percent of our existence on Earth. It wasn’t until the 1950’s that Ancel Keys came into the picture and changed everything about the US diet based on false science and a huge ego! We hope you find this educational and as interesting as we do!
Here are some good ways to begin your day with great fats to start you off with loads of ENERGY!!!!!
Drink your Bulletproof Coffee!
It is the best way to start your day!
Quality Coffee or Tea (Chai and English Breakfast are good) of Your Choice
Add in to your taste:
1 or 2 TBSP Grass-fed Butter
1 TBSP Coconut oil (or more – We use 2 to 3 TBSP)
Cinnamon/Nutmeg/Allspice
Stevia drops (So many flavors – I like Vanilla)
Heavy Whipping Cream
Turmeric
Unsweetened Cocoa
Use a milk-frother to mix it VERY well!
If you still see oil on the top, mix it some more!
There are so many options!
Play with it a little at a time and you will get it just the way you like it!
It will give you an immediate burst of energy to send you out the door.
For those in your family that don’t drink tea or coffee, (i.e. your children) this is a great breakfast. We do a lot of scrambled eggs (Pasture Raised), poached eggs, fried eggs, boiled eggs, and egg casseroles made with breakfast sausage and cream. You can even do crustless quiches, omelets, and frittatas. The kids love the sustained energy it gives them until lunch. You can also mix up your breakfast meats with bacon, sausage, chorizo, ham, Canadian bacon, etc. And don’t forget the cheese and homemade salsa for some extra zing!
Did you know eggs are one of the most ideal and perfect foods we have been given?
Along with whole milk, eggs contain the highest biological value (or gold standard) for protein. One egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat, along with iron, vitamins, minerals, and carotenoids.
The egg is a powerhouse of disease-fighting nutrients like lutein and zeaxanthin. These carotenoids may reduce the risk of age-related macular degeneration, the leading cause of blindness in older adults. And brain development and memory may be enhanced by the choline content of eggs.
Proven Health Benefits of Eggs:
They are loaded with nutrients, some of which are rare in the modern diet.
The health benefits of eggs have been confirmed in human studies.
Eggs are among the most nutritious foods on the planet.
A whole egg contains all the nutrients required to turn a single cell into a baby chicken.
A single large boiled egg contains:
Vitamin A: 6% of the RDA.
Folate: 5% of the RDA.
Vitamin B5: 7% of the RDA.
Vitamin B12: 9% of the RDA.
Vitamin B2: 15% of the RDA.
Phosphorus: 9% of the RDA.
Selenium: 22% of the RDA.
Eggs also contain decent amounts of Vitamin D, Vitamin E, Vitamin K, Vitamin B6, Calcium and Zinc.
Eat your eggs! The AHA revised their guidelines for eggs back in 2000, so eat up!
Cut your cauliflower into small florets and rinse in a colander.
Let the cauliflower dry for a bit and then add to your food processor a little at a time. If you do too much at once you will get some clumps.
Then PULSE your food processor until the cauliflower resembles snow. Don’t over pulse or you will get a puree.
After each batch, scrape the pulsed cauliflower out onto your cookie sheet. If you have larger pieces, just throw them back in with the next batch.
