Cauliflower Fried Rice Recipe

So, let's be honest.Some healthy recipes that are substitutes for the real deal aren't always appetizing. I have seen so many recipes that call for off the wall ingredients that I just can't imagine eating. However, there are those rare gems that creep out of the woodwork, and then I obsess about it until I make them. Riced cauliflower is one of those gems. I wanted to try it out first in a meal that would be full of flavor to see if I could tell the difference. I rummaged around on Pinterest, and found a recipe to adapt to my liking, and boy was I surprised! OH MY WORD. I took one bite and called my mom, exclaiming that I will never ever buy fried rice from a Chinese restaurant again, as long as I can make this amazingly flavorful and HEALTHY substitute.

This recipe is gluten free, and fits low carb, diabetic, paleo, and whole30 diets. Whatever you do this week, PLEASE go buy a head of cauliflower and make this awesome dish! You can add more protein to it and make it a complete meal, if you wish!

Cauliflower Fried Rice

- 1 Tbsp oil of your choice ( I used EVOO)
- 1 Tbsp garlic
- 1/4 c chopped onion
- 1 1/2 c cauliflower
- 1 Tbsp soy sauce
- 1 egg, beaten
- green onions for garnish (optional)

In your food processor, or on the largest wholes of a box grater, pulse the cauliflower until it becomes the size of rice.  In a medium sized pan, saute onions and garlic in oil until tender and aromatic. Add riced cauliflower and stir fry for about 4-5 minutes. Don't overcook. Add soy sauce and mix well.. Push cauliflower mixture to the side of the pan, and pour the egg in the empty space. Gently scramble the egg. When egg is done, incorporate it into the cauliflower. Mix well, garnish with a few green onions, and DIG IN!

Sugar Free Zucchini Muffins

Last week I was given two GIANT zucchinis. I am talking 4 cups shredded, each! So I decided to do what any good neighbor should and make some zucchini bread. Since I was making it for a family friend, I didn't want to experiment too much with artificial sweeteners, so I found a delicious sounding recipe on Pinterest. Let me tell you something...that was the best zucchini bread I have ever eaten. It made two loaves, so I naturally had to keep one and taste it. Within 3 days I had eaten the entire loaf. I think Eli ate one piece, but he isn't into sweet treats. 

I didn't realize at the time what happens to you when you go off of the sugar and then decide to dabble a little...especially as a diabetic. That loaf had one whole cup of sugar and another cup of oil in it. Needless to say, I got sick. Not sick in a normal way; sick in a disgusting, bloated, grumpy, negative, pile-of-garbage way. It was about the worst week I've had since my first week off the sugar back in March. I was miserable and mean and short-tempered and nauseous and just horrid!

Long story short, the next giant zucchini was going to go bad today. So this time, I adapted my recipe and tweaked it and managed to get some delicious muffins without the guilt!

Zucchini Muffins

3 cups zucchini, finely grated
3 cups wheat flour or white flour
2/3 cup unsweetened apple sauce
1/3 cup oil ( to keep the muffins light and fluffy)
2 eggs, beaten
1/2 cup + 2 Tablespoons + 2 teaspoons Truvia for Baking*
1 Tablespoon vanilla
2 teaspoons baking soda
3 teaspoons cinnamon
pinch of salt
Walnuts or Pecans (optional)

 Combine all ingredients in a large mixing bowl. No need to use a mixer. Liberally spray a muffin tin with canola oil. Fill each cup to the top and bake the muffins @ 350 degrees for 20-25 minutes until a toothpick inserted into the center comes out clean.

This recipe should make between 15-20 muffins,depending on the size of your cups.

*You can substitute Truvia for 1 1/3 cup Splenda for Baking if you wish.

I hope you love these as much as I do! They ring in at 3 WW points each, which isn't bad for how hearty and large they are! :