Can you picture yourself in your new-and-improved body?
You know, the one you’ll attain after healthy eating becomes second nature, when you’ve been living and breathing the real-food lifestyle so long that it’s changed you from the inside out?
What will you wear? How will you feel? What will be different about your daily life?
Hold this image in your mind. Fixate on it with each and every bite of cauliflower rice that you cook and enjoy.
You’ve got this!
Note: Feel free to play around with the amount of coconut aminos, salt, and pepper in this recipe to find the level of seasoning that suits your palate.
1½ cups carrot, diced
1 cup frozen peas
cauliflower, stemmed and cut into florets
2 tablespoons extra-virgin olive oil
3 tablespoons coconut aminos
sea salt and black pepper to taste
Bring a medium pot of water to a boil. Add the chopped carrots and boil for 3 minutes. Add the frozen peas and boil for another 2 minutes. Drain the water and set the veggies aside.
Using a food processor with the grating blade, grate all of the cauliflower.
Heat the olive oil in a large skillet or wok over medium heat. Add the carrots and peas and sauté for 3 minutes. Stir in the eggs. When they’ve set, add the grated cauliflower and stir to combine.
Season the rice mixture with the coconut aminos, salt, and pepper. Decrease the heat to low, cover, and cook for another 5 minutes.
Add more coconut aminos, salt, and pepper, if desired, and serve.
Calories: 103
Fat: 6g
Carbohydrates: 8g
Sodium: 212mg
Fiber: 7g
Protein: 8g
Sugar: 3g