Happy Wednesday, y’all!
Can you believe we are almost through October?! What the WHAT? Crazy.
Currently, I am working on a getting a gym-wide nutrition challenge together for CrossFit Tall City that will be starting in November. It’s perfect timing before the food-extravaganza season that we know to be the holidays hits us full force. So, CFTC peeps, be on the lookout for sign-ups soon!
While I’m on the subject of current projects, could you do me a favor if you haven’t already? I am in the planning phase of launching a Nutrition Plan that will be available in Spring of 2016. Could you take this quick 10 question nutrition survey, for me pretty please? I would LOVE to have your help in making it EXACTLY WHAT YOU NEED as far as a Nutrition Plan goes.
Ok, now on to the goods for today! I’m cleaning up a typically “dirty” dish: FRIED RICE.
Most fried rice is made with bad oils and other not-so-good-for-you ingredients. And probably a lot of things we can’t pronounce, too. This dish has been reinvented by removing the soy + substituting the rice for some “riced” cauliflower. Read below how to make this for your next dinner!
PALEO CHICKEN + SHRIMP FRIED “RICE”
- 3⁄4 cup finely chopped yellow onion
- 2 1⁄2 tablespoons coconut oil
- 1 egg, lightly beaten (or more eggs if you like)
- 3 drops coconut aminos
- 3 drops sesame oil
- 1 tsp garlic powder
- 1 tsp black pepper
- 8 ounces chicken, chopped
- 6-8 large peeled + de-veined shrimp
- 1⁄2 cup finely chopped carrot (very small)
- 1⁄2 cup frozen peas, thawed
- 1 head of cauliflower
- 1/4 cup water
- 4 green onions, chopped
- 2 cups bean sprouts
DIRECTIONS:
Heat 1 tbs oil on medium heat in wok; add chopped onions and stir-fry until onions turn translucent.
While onions are browning, whisk egg with 3 drops of coconut aminos, 3 drops of sesame oil + garlic powder. In a separate pan, cook egg quickly on low heat. When egg puffs, flip egg, and cook the other side briefly. Once egg is fully cooked, remove from pan and chop into small pieces.
In wok with the onions, add chicken + shrimp to wok, along with carrots + peas. Stir fry until chicken + shrimp are partially cooked.
In a blender or food processor, “rice” cauliflower and then add to wok. Add water, stir in black pepper + cover; allowing cauliflower rice to steam. Once cooked, garnish with green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
Add chopped egg to rice mixture and fold in; add remaining coconut aminos + additional seasame oil (if desired); stir-fry for 1 minute more. Enjoy!
