Will Run For Pineapple Fried (Cauliflower) Rice

Are you're thinking that the only way that cauliflower could possibly taste like rice, mashed potatoes or couscous is if you have no taste buds?  Those words might have come out of my mouth in the past.  I was probably running up a hill.  In the rain.  With a headwind.  Chomping on some sort of chew/sport bean that Pace Bunny pulled out of some pocket.  I hope it was a pocket.

I'll admit that I was pleasantly surprised with how well this recipe turned out.  It may not have exactly the same taste or texture as rice but cauliflower is an excellent carrier for curry, ginger, garlic, pineapple and all of the other delicious ingredients in this recipe.  It's definately worth giving it a try (and pulling out the food processor). 

Try not to eat all of the pineapple & cashews.

Almost party time.

Add some tofu.  Party.

Pineapple Fried (Cauliflower) Rice

(approximately 5 x 1 C servings)

1 small cauliflower separated into florets and processed in the food processor.

1 T coconut oil

1 medium onion diced

2 cloves garlic minced

1 tsp minced fresh ginger

3 T Bragg + 2 tsp red curry paste

1 1/2 C diced fresh pineapple (it won't be nearly as delicious otherwise)

1/4 C raisins (optional)

1/2 C frozen peas

2-3 T fresh cilantro

1/2 C raw cashews

protein of choice (tempeh, tofu, scrambled eggs)

In a large skillet melt 1 T coconut oil over medium heat.  Add diced onion and cook until translucent.  Add garlic & ginger cook approximately 1 minute longer.   Add cauliflower and Bragg curry mixture.  Allow to cook for approximately 5 minutes.  Add pineapple, raisins, peas, cilantro & cashews.  Allow to cook until peas are tender (approximately 5-7 minutes) and there is no liquid remaining.  Serve with your choice of protein.

Will Run For Almond Butter Banana Muffins (grain & sugar free)

yum

Apparently it's been a REALLY long time since I've made muffins that haven't tasted like sawdust.  Thanks for the kind words Farmer.  

I've been kind of intrigued by the idea of grain free baking since trying out a vegetarian version of the whole 30 .  If you're interested the Whole 30 is all about eating real food and putting an end to sugar cravings (says the one who has on occasion eaten brown sugar out of the jar with a spoon).  

During a hunt for Whole 30 recipes I came across Today's Letters and a recipe for grain free banana muffins.  My version of these muffins is a little less ambitious (I didn't make my own nut butter) but likely equally delicious.  

Who knew the trick to sawdust free muffins was to leave out the flour & add copious amounts of almond butter?

Almond Butter Banana Muffins

(Makes 11-12 muffins)

Ingredients

3 VERY ripe bananas (mine were in the freezer)

1 cup ground almonds/almond meal (bulk barn)

3/4 cup almond butter (or nut butter of choice)

2 eggs

1 tsp baking soda

1 tsp baking powder

1 1/2 tsp vanilla bean paste

1 tsp cinnamon

1/4 tsp salt

Preheat oven to 375.

Grease silicone muffin cups.

Combine almond butter & vanilla.  Add beaten eggs, ground almonds, baking soda & baking powder, vanilla bean paste, cinnamon & salt.

Bake for 12 minutes.

Allow to cool. 

Do not eat in one sitting or consider sharing with a friend (but not one that compares your baking to cardboard, sawdust, etc.)