Some highlights from this past week (left to right):
Breakfast – Two pastured eggs, basted medium, over a bed of kale sauteed in coconut oil and cashew cauliflower rice;
Lunch – A salad of organic spinach greens, steamed yams, shredded beets and purple cabbage, plum tomatoes, pepitas, and baked chicken breast tenders tossed in my savory herb vinaigrette (sans the tamari);
Dinner – Seared ahi tuna steaks smothered in sunshine sauce over a bed of cashew cauliflower rice with a side of steamed broccoli and plum tomatoes.
The most difficult thing about this week was my digestion. I took solace in the fact that this was to be expected – as the Hartwigs mention in their book, It Starts With Food, it can take a couple weeks or more for the body to get “fat adapted” and in the meantime there can be various side effects including digestive issues. However, now as I round the corner into my third week, things are moving along smoothly (pun intended).
Speaking of noticeable benefits this past week, I’ve had super steady energy throughout my long work days, I’ve been sleeping like a rock, and waking up early without my alarm… loving it!
Over the past week, I’ve received several requests for my cashew cauliflower rice recipe so here it is – so incredibly simple, delicious, and a great base for sauces and other gooey things (like runny eggs), you can spice it up any which way you like by adding other spices, herbs, veggies, or even dried fruit to satiate your sweet tooth.
Cashew Cauliflower Rice
tweaked from a Well Fed recipe
Prep time: 2 minutes
Ready in: 25 minutes
Serves 4 to 6
1 head of cauliflower
1 cup of raw cashews
2 tablespoons of coconut oil
dash of salt
sprinkle of pepper
- Break up the head of cauliflower into florets and blend in food processor for 15 seconds on low, then another 5-10 seconds on medium or high – just until it reaches a grainy looking consistency. Be careful not to over blend or else it will get mushy.
- Toast the cashews in a hot cast iron skillet or heavy pan turning every 30 seconds until nice and brown – about 5 minutes.
- Add the coconut oil, letting it melt, then add the cauliflower and sautée on high heat stirring every minute or so until some of the moisture cooks out and it starts to get toasty – about 15 minutes.
- Salt and pepper to taste and enjoy!
Seriously, it’s that easy! If you’re prepping for the week, it keeps super well in the fridge and reheats nicely and gets even more toasty after just a couple minutes in a skillet on the stovetop – no additional oil necessary!