Chinese Fried “Rice”

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I’m a sucker for good Chinese food.  I love it all – egg rolls, soups, fried, steamed.  You name it, I’ll eat it.  Since starting to eat primal/low carb, I’ve not been able to get take out from my favorite Chinese hole-in-the-wall, which is a bummer.  But, again, cauliflower rice has come to my rescue!  This is a yummy low-carb version of Chinese fried rice AND you will be eating your veggies!

Chinese Fried Rice

1/2 head of cauliflower, riced

1/2 bag of frozen peas & carrots, thawed & rinsed

1/2 medium yellow onion, diced

2 eggs, whisked

soy sauce, sesame oil, rice vinegar, sriracha sauce

Olive oil

In a strainer, rinse and thaw out the peas and carrots.  Rice the cauliflower in a food processor. Finely chop the onion and put the onion in a skillet over medium/high heat with the olive oil – saute until the translucent (about 5 minutes).

Add peas and carrots and cook until water evaporates, about 5 minutes (sometimes I drain off the water in the middle of the cooking time to help things along).

Add 2 scrambled eggs and stir while the eggs cook fully.  Add the cauliflower rice and several good dashes of soy sauce, sesame oil, rice vinegar, & sriracha sauce.  Taste and adjust accordingly.  I usually use more soy sauce than anything and go light on the sriracha sauce.

Cook, stirring occasionally, for about 10-15 minutes.

Serve with your favorite Chinese meat (pictured is my Orange Chicken, which I’ll post the recipe for that later) and enjoy!

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Cheddar Baked Chicken

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This chicken is really quite good – the original recipe called for 1/4 cup of Sriracha sauce, but gosh that stuff is HOT.  I use 1 Tablespoon and it’s more than enough zing.

Cheddar Baked Chicken

Ingredients
  • 3 large split chicken breasts
  • salt and pepper
  • 1 cup mayonnaise
  • 1/4 cup of shredded cheddar cheese
  • 1 Tablespoon Sriracha hot sauce
Instructions
  1. Preheat oven to 350 F. In a small bowl, stir together the mayonnaise and Sriracha.
  2. Pat the spilt chicken breasts dry with a paper towel and sprinkle lightly with salt and pepper. Spread the mayonnaise mixture evenly over each breast. Bake for 45 to 50 minutes, or until the chicken is golden and the juices run clear when pierced with a fork.
  3. Sprinkle with cheddar cheese and broil in oven for 2-4 minutes.
  4. Allow the chicken to rest for 5 minutes; serve.

Enjoy!

Cheddar Cauliflower Muffins

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I know it’s been awhile since I posted a new recipe.  It’s been a busy couple of weeks for me – I’m a Disney Travel Agent (home-based) and there was a great discount released recently, so all my extra time has been helping my clients book & plan their trips.

But I’m back to a more normal life and have some time to do primal cooking again!

These biscuits are very good – they kind of remind me of potato/hashbrown cakes and go very nicely with a meat and veggie plate.

Cheddar Cauliflower Biscuits

Makes 12 muffins

Recipe Ingredients:

2 cups finely riced, raw cauliflower
2 eggs, beaten
2 Tbl melted butter
2 cups grated cheddar cheese
1 Tbl dried onion flakes (I use onion powder sometimes instead)
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp baking powder
1/4 cup coconut flour

Combine the cauliflower, eggs, & melted butter in a medium bowl.  Add the grated cheese and mix well.  Stir in the onion flakes, salt, pepper, garlic powder, baking powder and coconut flour until thoroughly combined.  Divide the batter evenly between 12 greased muffin cups.  Bake in a preheated 375 degree (F) oven for 45 minutes or until golden brown.  Remove and serve warm or cold.

 

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Peanut Butter Cookie Cake

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Can I just say that I love peanut butter?  Before bed I eat a spoonful (or two) of peanut butter with a gulp of milk.  I love my almond flour brownies, but sometimes I need something peanut-buttery.  And ever since I discovered an amazing low glycemic sugar substitute in coconut sugar, I have been able to experiment more in my dessert recipes.

Peanut Butter Chocolate Chip Cookie Cake

  • 1 cup almond flour
  • 3/4 cup – 1 cup coconut sugar (I use 1 cup because I like things sweet)
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 1/2 cup peanut butter (can substitute almond butter to make primal)
  • 1/4 cup coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 1/2 cup chocolate chips

 

  1. Preheat your oven to 350 degrees
  2. Mix together the almond flour, sugar, and baking powder.
  3. Beat in the eggs, peanut butter, oil, vanilla extract, and water.
  4. Gently fold in the chocolate chips.
  5. Grease an 8-inch cake pan. Pour the batter in and spread it around the bottom into an even layer.
  6. Bake for 20 minutes until the outside is firm and bounces back to the touch.
  7. Let cool slightly before cutting in.

Enjoy!

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