Cauliflower Crust

I found this neat recipe on my tumblr dashboard and decided to share it with you guys. I haven’t tried it yet personally but I will on Sunday!

Cauliflower crust

As some of you have been asking for the cauliflower crust recipe, I decided to write it down; I hope this helps.

1) These are the ingredients I used: cauliflower, eggs, carrots and parsley. Of course you can skip the carrots or the parsley or even add other things.
2) Shred the cauliflower, watch out for your fingers, it might hurt a little.
3) Shred your carrots and add them.
4) Cut the parsley to tiny pieces, add eggs, salt and pepper.
5) Mix everything well!
6) Get your pan and heat up some oil – I used olive oil.
7) Fill the mixture inside of the pan, disperse it a little and put the top back on the pan.
8) Wait about 8 minutes. As long as your cauliflower crust roasts, you can make a nice cup of tea and cut all other ingredients that you want to put on top of your crust, be creative, everything is possible and absolutely delicious!

9) Flip your crust -  It might be difficult and about to break – try to use a plate to flip it. Once you’ve managed this, let it roast on the other side for some more minutes.

10) Now decorate it with anything you want and enjoy this healthy heaven!

xoxo
Lara Krystle Novales
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Rice Fried Vegetables

Meatless Monday

Rice Fried Vegetables

Hey guys! Meatless Mondays are back! FINALLY! I can share these yummy and healthy food recipes with you that I’ve gotten off my recipe books, online and from other people even some recipes I made myself. But today I’m sharing with you this delicious recipe from Vegetariantimes.com its a vegetable rice reversal, The vegetables are the dominant ingredients and the rice is just secondary.

NUTRITIONAL INFORMATON:

Per SERVING:
Calories: 292
Protein: 13g
Total Fat: 10g
Saturated Fat: 2g
Carbs: 41g
Cholesterol 159mg
Sodium: 400mg
Fiber: 8g
Sugar: 4g

INGREDIENTS:

•  1 Tbs. plus 1 tsp. toasted sesame oil or peanut oil divided
• 3 Large eggs, beaten
• 3 large onions, chopped (1/4 cup)
• 3 Tbs. minced fresh ginger
• 4 cups chopped fresh broccoli
• 1/2lb. chopped asparagus or green beans
• 1 medium carrot, cut in thin slices on the diagonal (1/2 cup)
• 2 cloves garlic, minced (2 tsp.)
• 4 cups chopped kale, collards spinach or Swiss chard
• 3 cups cooked brown rice
• 2Tbs. low sodium soy sauce
• 1 tsp. sriracha chile sauce
• 1 1/2 cups frozen peas, thawed
• 2/3 cup toasted sliced almonds

INSTRUCTIONS:

1. Heat small skillet over medium heat for 1 minute.
2. Add 1 tsp. oil and swirl to coat pan. Wait 30 seconds, then add eggs
3. Tilt pan in all directions to let the eggs flow to the edges and cook 2-3 minutes, lifting cooked eggs to allow uncooked eggs to flow underneath.
4. Flip omelet, and cook 30 seconds more, or until dry, but not browned.
5. Transfer to plate.

1. Heat large deep skillet or wok over medium heat 1 minute.
2. Add remaining oil and swirl to coat Pan.
3. Add green onions and ginger and Saute for 5 minutes or until onions are soft
4. Stir in broccoli, asparagus, carrot and garlic and stir fry 8-10 minutes, or until vegetables are crisp-tender.
5. Fold in Kale with tongs. Cook 2 minutes or until kale is bright green and slightly wilted.
6. Stir in rice, soy sauce, egg strips and sriracha chile sauce.
7. Serve topped with peas and almonds

Chicken And Rice Soup

263 Calories/serving
6 Servings

PER SERVING

236 calories / serving
Fat: 10 grams
Protein: 24 grams
Garbs: 19 grams
Sugar: 2 grams

INGREDIENTS:

• 3 boneless, skinless chicken breasts
• Salt and pepper to taste
• 4 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
  
• 3 stalks celery, chopped
• 2 carrots, peeled and chopped
• 44 oz chicken broth
• 3/4 table spoon thyme
• 2 cups cabbage shredded
• 2 bay leaves
• 3/4 cup long grain brown rice

INSTRUCTIONS:

1. Wash the chicken and pat dry. Season with salt and pepper and chop into 1inch thick pieces
2. Heat 2 tablespoons oil in pan and saute chicken pieces for 6-8 mins, until chicken is well done. Set chicken aside for later.
3. heat oil in a large pot, saute onion and garlic over medium heat until translucent. And celery and carrot to pot and cook for 5 minutes.
4. Add Chicken broth, thyme, cooked chicken, cabbage, bay leaves, water and rice to the pot. Simmer soup for 30 minutes or until rice is completely cooked.

I hope you guys liked this easy chicken and rice recipe. Its a great warm meal for those who want their rice fix and chicken protein. ^-^

xoxo
Lara Krystle “Lane” Novales