Tag Archives: Paleo

Cauliflower Fried Rice

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I know, I know. Chinese sausages is super bad for you, but I had it in my pantry and needed to use it. OKAAAY Confession: I actually forced my parents to buy me some fresh ones when I was back in CA for winter break. Anyway, now that I think about it, I don’t really crave for Chinese sausages anymore because it just sounds too sweet for me, but when I made it, it was soooo satisfying & delicious. You can always sub out the Chinese sausages for other meats. I’ve already made it with chicken twice.

So here’s what I did. With fried rice, you basically cook everything separately and just put it in with the rice in a big pot. I scrambled 4 eggs, heated some mixed veggies (I bought the huge frozen Costco pack), & cooked the sliced chinese sausages. Back at home, my mom would stir fry garlic and ginger and add the rice so I did the same, just with cauliflower rice. Then you add in all the ingredients you cooked before and voilaaa. Got yourself some cauliflower fried rice. Add pepper, sriracha, soy sauce, you can have whatever you liiiike. Lil spoon likes cilantro in his fried rice because it reminds him of Oakland Chinatown fried rice, so you can give that a try too. Enjoy!

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Cauliflower Rice

Ah. The one thing we can’t do without. Rice.

When big spoon and I found out about this rice substitute, we looked at each other and realized, yup, maybe we CAN go paleo. This is probably the Paleo dish Vivian and I have the most experience making. This dish is like the spaghetti to our meatball, or the vanilla ice cream to our apple pie (which I haven’t had in forever…sigh). Rice has been a staple food to our lives, and now…cauliflower rice is the staple to our Paleo lives.

This dish is quite simple to make. Take a head of cauliflower and cut them into manageable pieces for your food processor. Then pulse it until its the consistency of long grain rice. Melt some coconut oil or butter onto a pan. If you’d like, throw in some minced garlic first. Then throw in the “rice” and cook over medium til the desired texture is obtained. Depending on the main dish, I also like to chop some cilantro and mix it in.

Note: when making this, you will realize why Vivian and I make our cauliflower rice for the whole week…because it gets EVERYWHERE. I’ve never had to sweep after cooking, but this never fails to bring the broom and dustpan out.

I present to you, rice.

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Feel free to comment, subscribe, or share =)

-Lil Spoon

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Banana Pancakes

What are you doing at 6:30AM? Sleeping? Getting ready for your day? I’m in the kitchen mushing bananas. So since we saw Paleo pancakes on changeofpaceforme.com‘s Instagram…big spoon and I knew this was a must. I mush 1 banana with a fork in a bowl for every egg, (2 total for us). Sprinkle in some cinnamon and almond flour, mix til the consistency of batter and BAM…pancake mix. Melt some coconut oil on a pat on medium heat and cook evenly on each side. When flipping, somehow my inner Chinese tells me I have to use a combination of spatula and chopsticks…whatever works. We both like to melt almond butter and sprinkle coconut flakes on top of the pancakes.

This goes perfect with a couple of breakfast sausages and a cup of coffee…a meal that’ll give you energy to do anything in the morning, like carry a certain somebody’s ridiculously heavy backpack to school =). Apparently Podiatry school requires their students to take courses on bricks.

Here’s the masterpiece:

BOOYA!

Banana Pancakes

– Lil Spoon

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Garlic Shrimp

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So lately on my instagram & facebook, a lot of people have been in Hawaii and their pictures of the garlic shrimp from Giovanni’s Shrimp Truck really got me craving for it. I don’t really remember the taste of Giovanni’s, but I remembered that it was something I knew I could replicate. Anyway, what I made satisfied my cravings. I didn’t take measurements of what I used, but here are the best instructions I can come up with:

  1. Brown your minced garlic (for this dish, don’t be afraid to use a lot of garlic!)
  2. On medium to low heat, add your shrimp (I used about a pound)
  3. Now this is where my memory is a bit cloudy because I pretty much use whatever spices and dry herbs are in my pantry and I just sprinkle them in according to my mood. Paprika, onion powder, garlic powder, garlic salt were used for sure.
  4. Add in your fish sauce (A MUST–add to taste, you can go as salty or as bland as you want)
  5. Turn up the heat and stir fry all your ingredients together so the shrimp is evenly coated in all the flavors. You know the shrimp is ready when both sides are orange. Try not to overcook it.
  6. Serve the shrimp with a wedge of lemon or lime (I personally prefer lemon) and a healthy side (I recommend broccoli). I like to pour some extra sauce over the veggies.
  7. Enjoy 🙂

– Big Spoon

P.S. I know my recommendations contradict my picture, but asparagus & lime were all I had to work with…

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Cilantro Chicken with Mango Salsa


Steven & I made this dish for my going away party over the weekend. We used this recipe and just multiplied everything by 4. Turned out delicious. It ran out so fast, I wish we made more.

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Carrot Fries

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Super easy to make. I already had leftover carrot pieces from when I made carrot salad, so I just cut the rest into 2 inch pieces. Mixed in some olive oil and sea salt. Baked it in the small oven at 425 degrees for 20 minutes. Eaten with ketchup! – Vivian

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