So after posting a decadent cupcake dessert yesterday, despite the use of a vegetable, I felt that it was only appropriate to post something on the extreme, opposite end of the spectrum when it came to health and nutrition.
When I’m not stuffing my face with a cupcake, I often look for ways to give familiar favorites a twist, sometimes an extremely healthy twist. While the joy of eating boils down to taste, you can’t forget about the other sensory aspects — the aromas, from the sounds of the food cooking or as you bite down and savor it, to the visual cues and to the textural experience you get with each bite. I believe that there are ways to “trick” oneself when eating so that you don’t feel like you’re depriving yourself of the “good” stuff if you are attempting to make something better-for-you or just plain healthier!
When it comes to guilty pleasures, one of mine is fried rice. My Mom’s fried rice is amazing — I can still savor the hints of garlic in hers — I feel like calling her up right now and asking her to make me a batch this week. But, after my Mom’s recipe, there is this little neighborhood Chinese restaurant where I grew up and to this day, it has the most amazing fried rice. If I order from this place, and it’s been so long, I’ll order a large beef fried rice and two egg rolls. That’s it — no other entrée is needed, I’m happy with just these two items.
So in today’s healthy recipe, I present to you a low-carb faux fried rice — no rice, just honest-to-goodness cauliflower — a clever way to make your eyes see a traditional fried rice dish. Your mouth will also be thanking you!
- 1/2 – 3/4 lbs Ground Beef
- 1 package of Frozen Mixed Veggies (of your choice)
- 3 Cloves Garlic (crushed)
- Salt and Pepper
- Light Soy Sauce (to taste)
- 1 large head of Cauliflower
- Cut up the cauliflower into big chunks and boil for 10 minutes.
- While the cauliflower is boiling, brown the ground beef and then remove the excess oil
- Season lightly with salt and pepper, then add in the frozen veggies and cook until softened.
- Drizzle soy sauce sparingly to your liking and mix well over the heat until well blended.
- After 10 minutes, remove cauliflower from water and begin to chop into “rice-size” pieces.
- In a large wok (or pot), add cooking oil and heat. Once hot, sauté garlic until lightly golden.
- Make sure oil is hot, then add in cauliflower and continue to mix over medium heat for approximately 5 minutes until lightly browned.
- Add in beef and veggie mixture and continue to “stir fry” for another 2-3 minutes to blend the ingredients together.