Hello Day 2!! I cannot wait for you all to try the dinner tonight. I made this for my family months ago and they LOVED it!
One of the world’s healthiest foods; jam-packed with vitamin C, vitamin K, minerals and anti-inflammatory properties, cauliflower is becoming increasingly popular as a lower calorie option for many dishes.
Mashed, cheesed, roasted, grilled, made into pizza crust or soups…..
It is available year-round, but its peak season is NOW (in the fall). Selecting cauliflower by looking for a clean, white, and compact head with tight florets. Leave the bunches with dark spots on the shelf and note that cauliflower surrounded by several thick green leaves are better protected and will stay fresher longer.
Breakfast: Fruit and Yogurt
3/4 cup vanilla yogurt (my favorite right now is Siggi’s brand)
1/2 cup frozen blueberries
1 tbsp chopped walnuts or almonds
Snack 1: 3 cups air popped popcorn w/ 1tsp olive oil, salt & pepper
Lunch: Turkey Avocado Lettuce Wraps
3 slices organic turkey breast (I use Applegate brand)
½ tomato, diced
¼ avocado, sliced
3 lettuce leaves
1 tbsp hummus
*serve with 1/2 sweet potato OR 10 baby carrots
Snack 2: 1 Tbsp. peanut butter, spread across 2 celery sticks. Top with 10 to 15 raisins.
Dinner: Cauliflower Fried Rice
1 head of cauliflower
1 tbsp sesame oil
2 organic eggs
1/2 small onion
1/2 cup peas
1/2 cup chopped carrots
2 garlic cloves, minced
5 chopped scallions
2 tbsp grated ginger
1 sliced jalepeno
2 tbsp tamari or soy sauce
Directions: Pulse cauliflower in food processor – do not over process or it will be too mushy.
Scramble and cook eggs. Set aside.
Place oil, garlic, ginger and veggies in a skillet and sauté for 3-4 minutes.
Add cauliflower and eggs and continue to cook for 5-6 more minutes.
Top with sliced jalepeno, tamari and/or desired hot sauce.
**Add cooked chicken, tofu or shrimp for added protein and a full meal!**
Please share your comments and questions on day 1 and day 2, or if you are just joining us!