Cauliflower Mushroom Rice is a delicious grain free and low-carb side to any meat or fish dish. The prep is super easy with frozen riced cauliflower (which can be found at most grocery stores) and pre-sliced mushrooms! AIP, paleo, low-carb, keto and plant-based.
Mushrooms don’t just add awesome flavour to certain dishes, but they’re also a great food to boost immune function.
To simplify, mushrooms can enhance almost every system in the body and protect you from numerous conditions and diseases since they’re associated with lowered inflammation. Sustaining high levels of inflammation long term has been shown to contribute to chronic conditions, such as heart & autoimmune disease, diabetes and cancer.
Note: Buy and eat organic grown mushrooms whenever possible since they’re very porous and have the tendency to easily absorb chemicals from the soil that they’re grown in.
Cauliflower Mushroom Rice is a delicious grain free and low-carb side to any dish. The prep is super easy with frozen riced cauliflower (which can be found at most grocery stores) and pre sliced mushrooms! AIP, paleo, low-carb. keto & plant-based.
1 12ozbag frozen riced cauliflower, I get mine from Costco
1pack sliced mushrooms
1small yellow onion, finely sliced
2tbspfresh parsley, finely chopped
1and 1/4 cup organic chicken stock
2tbspavocado oil
Sea salt & black pepper , to taste
Instructions
Saute mushrooms in 1 tbsp avocado oil for 2-minutes over medium heat. Season with salt and pepper. Add 1/4 cup chicken stock, cover and let cook for 5-minutes. Remove lid and allow remaining liquid to cook off. Set mushrooms aside in a bowl.
Using the same pan, add 1 tbsp avocado oil and saute onion until fragrant over medium heat.
Add frozen riced cauliflower and combine until slightly heated. Season with salt.
Add 1/4 cup of chicken stock to the pan at a time. Let liquid evaporate before adding more stock. Do this until you get through 1 cup of stock. Continue to stir ingredients as you do this.
Add mushrooms and parsley to the pan, combine everything together and let cook for another minute. Remove from heat and serve.
Beet Mash is the perfect side to your next meal! It’s high in fibre, low in carbs and bursting rich and creamy flavours. This mash recipe is great if you’re following an AIP, low-carb, plant-based or paleo diet.
DID YOU KNOW? Beets are an excellent source of disease-fighting phytonutrients called betalains which have powerful antioxidant and anti-inflammatory properties.
Betalains are also responsible for providing beets with their vibrant color. Studies show that these potent pigments may help protect against the development of certain types of cancer and disease.
Try my Beet Mash recipe below. It’s versatile and can be enjoyed warm or cold …
Use as a side to your meat or fish dishes.
Enjoy topped with fried eggs.
Use as a dip or spread for crackers, sliced veggies or wraps.
Mix with canned wild fish for a quick and healthy meal.
Beet Mash is the perfect side to your next meal! It's high in fibre, low in carbs and bursting rich and creamy flavours. This mash recipe is great if you're following an AIP, low-carb, plant-based or paleo diet.
2cupspeeled & sliced red beets, or 10 oz bag frozen beets
1headcauliflower, chopped
2clovesgarlic, skin on
1/2cupfull fat coconut milk, more if needed
1tspdried rosemary
2tbspavocado oil
Sea salt to taste
Instructions
Coat vegetables and skin-on garlic in oil, rosemary and salt. Place on a pan and bake at 350F for 40 minutes.
Remove skin from garlic and put in a food processor or blender along with cooked veggies and coconut milk. Process/blend until a smooth mash is formed. Add more coconut milk if needed.
Use right away or store in fridge for use during the week.
Keyword beets, cauliflower, coconut milk, mash, side dish, vegetables
Vegetable “rice” is a great low-carb, gut friendly and nutrient-dense substitute for grains like rice, quinoa and couscous. It’s extremely versatile and can be used as a base or side for so many dishes. AIP, keto, paleo & plant-based
Here are a few great ways to add vegetable “rice” to your menu …
1. Use it as a side to salmon, steak, chicken or another protein source.
4. Add “rice” and a can of wild salmon, sardines or tuna to a container, and take it with you to work for a healthy lunch.
5. Eat it on its own as a mid-day snack — vegetable “rice” tastes great cold too, so just grab the leftovers from the fridge and enjoy!
I like to make a batch of this “rice” ahead of time and add it to different meals throughout my week. It makes meal prep super easy – and adds tons of flavour and nutrients to my meals!
Vegetable "rice" is a great low-carb, gut friendly and nutrient-dense substitute for grains like rice, quinoa and couscous. It’s extremely versatile and can be used as a base or side for so many dishes. AIP, keto, paleo & plant-based
Chop vegetables into large chunks, place on baking sheet and coat with oil and salt.
Bake for 45-minutes.
Put cooked vegetables and vinegar/lemon juice in a food processor and process into a rice-like consistency. I recommend using the pulse function so you don't over-process. You may need to do this step in two batches.
My mission is to help women heal their gut, lose weight and feel great through simple and delicious smoothies, whole food nutrition & healthy lifestyle habits.
