Cauliflower Rice...whhaaatt??

CAULI-FRIED RICE
Going back to my Asian roots for this one...kinda. Cauliflower is pretty amazing when you think about it - even being considered the Superfood that took Kale out of the number one spot! You can steam it, bake it, eat it raw and even fried rice it...we're going with that last one today :)

 



Ingredients
1 Head Cauliflower
5 Slices Slab Bacon, chopped (the good stuff if you can!)
1 Chicken Breast, chopped (same size as the bacon for even cooking purposes)
3 Eggs, beaten
1 Tsp Fresh Ginger, grated
3 Cloves Garlic, minced
1 Bunch Green Onions, chopped (separate the green parts from the white parts)
1 Cup Carrots, diced small
1 Cup Peas, fresh or frozen
1/3 Cup Thai Basil, chopped
1-3 Tbsp Tamari
1 Tsp Sriracha (optional)
Avocado Oil or Coconut Oil (for frying)

Method

1. Make sure all your ingredients are cut before you start frying, you gotta move fast in this one! For the "rice" cut the cauliflower into small florets and pulse in a food processor until it starts resembling little pieces of rice. No food processor, you can grate it roughly with a hand held grater.
2. Heat a large pan over medium heat. Add the bacon and fry until brown and crispy. Remove with a slotted spoon and place on a separate dish and set aside.
3. Add to the pan the eggs and quickly scramble then breaking into small pieces, then move to the holding dish. If needed, add a little oil to the pan and turn the heat to high. Add the chicken, white onion pieces, ginger and garlic. Stir fry until the chicken is just barely cooked through, then add the carrots and cook another minute. Using a slotted spoon, transfer to the holding dish.
4. Now add the cauliflower "rice" to the pan. Stir fry for 3-5 minutes until soft, but still firm, you don't want it to be too soft or it will become mushy. Place the cooked bacon, chicken, vegetables, ginger and garlic into the pan. Add in the peas and Tamari to taste and the Sriracha if you choose. Stir and toss together until peas are heated through, then toss in your green onion and basil. Serve!

Good Friday Tunacado



TUNACADO WRAPS
In honour of Good Friday, here's a friendly fish recipe that you can test out. There's no cooking and it's as simple as it comes. This is a great lunch option and will be surprisingly filling! If you are not a fan of avocado, you can replace the avocado with coconut cream to help combine the tuna.

 



Ingredients
1 Head of Boston or Romaine Hearts (doesn't matter which one, romaine looks more like a boat and can be easier to handle when eating)
1 Can Albacore Tuna (look for the Canadian brand "Raincoast Trading" which is wild caught and free of all the bad things. If you can't find that, try "Wild Planet".)
1 Very Ripe Avocado
1 Small Green Onion, diced
Sea Salt
Ground Black Pepper
Squeeze of Fresh Lemon Juice (Optional)

Method

1. Wash lettuce leaves well and allow to dry or pat dry. Set aside.
2. Drain the tuna and place fish into a bowl. Scoop out the avocado flesh into the bowl with the tuna, add the onion and season with salt and pepper then mix thoroughly together. Add in a small squeeze of fresh lemon juice if you wish.
3. Scoop tuna-avocado mixture into evenly into each leaf and consume!

NOTE* You can also top with sliced tomatoes and add gherkin pickles on the side!

Krazy Kale!

KALE CHIPS

Kale, kale, kale - so good and so good for you! Kale chips are one of the most friendly ways to get this nutritious vegetable into you, and one of the quickest! If you haven't had kale chips before, you don't know what you are missing...just warning you, you'll spend the time to bake these beauties up, and they'll be gone in a second! You can use an airtight container to store them for a couple days, but you probably won't need it LOL

 

Ingredients
1 Large Head of Organic Kale (there are different kinds of Kale, I use the green curly kind)
1 Tbsp Avocado Oil (this is an approximation, enough oil to coat the kale without excess)
Sea Salt (I use Maldon Salt)

Method

1. Pre-heat oven to 350 degrees.
2. In the meantime, thoroughly wash the kale leaves, discarding the hard middle stem. Make sure that the leaves are thoroughly dried out, use a salad spinner if you have one to dry them out.
3. In a large bowl, using your hands, gently toss the kale leaves with the oil ensuring the entire leaf is coated in oil, but not excessively.
4. Place parchment paper on a large baking sheet (not necessary, you can place them right on the sheet itself). In a single layer, spread out the kale leaves, lying them flat. Sprinkle the sea salt evenly over the kale leaves.
5. Place the tray in the oven to bake for approximately 10-15 minutes. Check on them to ensure they do not burn. Chips should be crisp with slightly browned edges when they are done.
6. Chow down!

Sweet Hasselback Potatoes, Batman!

HASSELBACK POTATOES

Hasselback potatoes are a great side dish to pretty up your plate and are super simple to make. Usually they are made with regular Yukon or white potatoes, but sweet potatoes come out just as tasty! I like making these with a side of sautéed kale with bacon and a steak...mmmm...good! If you are looking for a sweeter side dish, instead of the spices, add a drizzle of honey and a pinch of cinnamon!

 

 

Ingredients:

2-4 Sweet Potatoes, scrubbed clean and dried
2 Cloves Fresh Garlic, sliced very thinly
2 Tbsp Ghee or Olive Oil
1/2 Tsp Chili Powder
1/2 Tsp Sweet Paprika
Sea Salt
Freshly Ground Pepper

Method:

1. Pre-heat oven to 400 degrees.
2. Place sweet potatoes horizontally (so it is lengthwise going left to right) on a cutting board with one chopstick above it and one below it. These will act as guides to stop you from cutting all the way through the potato. 
3. Using a sharp knife, cut the potato into thin slices about 1/4" thick all the way along.
4. Thinly slice the garlic cloves and place the slices between every few potato slices - this will help open up the potato slightly to help cook evenly. Place potatoes on a baking dish lined with foil, non-shiny side up.
5. Cover the potato tops and in between the slices with the ghee or olive oil evenly. Get dirty here and use your hands to make sure you coat it well, don't worry about the bottoms, the most important part is getting in between the slices.
6. Sprinkle the spices, and season with salt and pepper over the potatoes and pop them in the oven to bake for approximately 40-50 minutes. Keep an eye on them around the 40 minute mark to avoid burning them. They should be cooked through and slightly crispy at the edges with a softer centre.
7. Remove from oven and let sit for a minute before remove - THEY ARE EXTREMELY HOT!
8. Dig in!