Cauliflower “Rice” (AIP, Low-Carb, Paleo)

Cauliflower “Rice” (AIP, Low-Carb, Paleo)

Are you looking for a low-carb and gut friendly alternative to grains like rice, quinoa and couscous? Look no further than Cauliflower “Rice”! This nutrient-dense vegetable is a perfect substitute for grains and will leave you feeling satisfied.  It’s extremely versatile and can be used as a base or side for so many dishes.

A few great ways to add Cauliflower “Rice” to your menu …

1. Use it as a side to a salmon fillet, juicy steak, chicken breast or another protein source.

2. Use it as a base for stir fries or curry dishes.

3. Top it with some soul-warming chili.

4. Eat it on its own as a mid-day snack or mix in canned tuna and call it lunch. It tastes great cold too, so no need to warm it up.

Here’s my quick and easy go-to recipe for Cauliflower “Rice”.

Cauliflower "Rice" (AIP, Paleo, Low-Carb)

What you need for Cauliflower “Rice”:

  • Cauliflower
  • Onion or shallot
  • Lemon
  • Avocado oil
  • Fresh cilantro or parsley

There are so many herbs and spices that go well with cauliflower, so don’t be shy and change up the flavour each time you prepare this dish.

Looking for more healthy sides? You’re going to love these …

Cauliflower "Rice" (AIP, Paleo, Low-Carb)

Cauliflower "Rice"

Are you looking for a low-carb and gut friendly alternative to grains like rice, quinoa and couscous? Look no further than Cauliflower "Rice"! This nutrient-dense vegetable is a perfect substitute for grains and will leave you feeling satisfied.  It's extremely versatile and can be used as a base or side for so many dishes.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Side Dish
Cuisine: AIP, Keto, Low-Carb, Paleo, Plant-Based
Servings: 2

Ingredients
 

  • 1 head cauliflower
  • 1 small onion or shallot, finely chopped
  • Juice of 1/2 lemon
  • 2 tbsp avocado oil
  • 1-2 tbsp fresh cilantro or parsley, finely chopped
  • Sea salt, to taste

Instructions
 

  • Chop cauliflower into chunks.
  • Put into a food processor and process into a rice like consistency (be sure not to over-process).
  • In a deep pan, sauté onion in oil until soft then add riced cauliflower.
  • Add lemon juice and sea salt. Combine ingredients.
  • Cook at medium heat for 8-10 minutes, stirring occasionally.
  • Add in a handful of fresh cilantro or parsley near the end.

Notes

  • There are so many herbs and spices that go well with cauliflower, so don't be shy and change up the flavour each time you prepare this dish.
Keyword avocado oil, cauliflower, cauliflower rice, cilantro, gluten free, grain free, herbs, lemon, parsley, soy free

 

Bacon & Egg Muffin (Keto, Paleo)

Bacon & Egg Muffin (Keto, Paleo)

This Bacon & Egg Muffin recipe is the perfect way to prepare eggs for the entire family! It’s an easy and super cool method that will have you wondering why you’ve been fussing with a frying pan all this time. Only 2 whole food ingredients needed for this fun and delicious breakfast recipe. Get crackin’!

DID YOU KNOW? Eggs are one of the most nutrient-dense foods available. One egg provides 13 essential nutrients, which are found all in the yolk! #eattheyolk

Check out this easy and fun way to prepare eggs for the entire family without feeling the need to throw your frying pan across the kitchen!

What you need for Bacon & Egg Muffin:

  • Muffin tin
  • Eggs
  • Bacon
  • Sea salt & black pepper

How to make Bacon & Egg Muffins:

  1. Cook bacon half way through on stove-top.
  2. Wrap inside of muffin tin with one strip of bacon per muffin.
  3. Crack one egg into each spot lined with bacon.
  4. Season with sea salt & black pepper.
  5. Bake in oven at 350F for 15-minutes.
  6. Remove with spoon, plate and enjoy with sides of choice (see suggestions below).

Bacon & Egg Muffin (Paleo, Keto)

Serve these breakfast muffins with:

Want more wholesome breakfast recipes? You’re going to love these …

Bacon & Egg Muffin (Paleo, Keto)

Bacon & Egg Muffins

Bacon & Egg Muffins are the perfect way to prepare eggs for the entire family! This easy and super cool method will have you wondering why you've been fussing with a frying pan all this time. Only 2 simple and whole food ingredients needed for this fun and delicious breakfast recipe. Get crackin'!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: Keto, Low-Carb, Paleo
Servings: 4

Equipment

  • Muffin tin

Ingredients
 

  • 8 eggs, pastured
  • 8 slices bacon, pastured
  • Sea salt & black pepper, to taste

Instructions
 

  • Preheat oven to 350F.
  • Cook bacon half way through on stove-top.
  • Wrap inside of muffin tin with one strip of bacon per muffin.
  • Crack one egg into each spot lined with bacon.
  • Season with sea salt and black pepper.
  • Bake in oven for 15-minutes.
  • Remove with spoon, plate and enjoy with sides of choice (see suggestions in post)!
Keyword bacon, dairy free, eggs, gluten free, grain free, healthy breakfast
Turmeric Basil Hard Boiled Eggs (Keto, Paleo)

Turmeric Basil Hard Boiled Eggs (Keto, Paleo)

5 steps to perfect hard boiled eggs

1. Place eggs in a pot and cover with cool water by an inch.
2. Bring water to a boil over high heat.
3. Once water begins to boil, remove pot from burner and allow eggs to cook in the pot of hot water for 8-10 minutes.
4. Drain water and immediately run cold water over eggs until cooled.
5. Peel and enjoy in your favourite recipe or on its own.

Make your hard boiled eggs mouth popping good by adding your favourite spices, oil and sea salt. Give my Turmeric Basil Hard Boiled Eggs a try!

Serve these eggs alongside sliced tomato and avocado for breakfast OR add them to a salad for a healthy lunch

Love eggs?  Check out more awesome egg recipes:

Turmeric Basil Hard Boiled Eggs

INGREDIENTS: (serves 1)
2 hard boiled eggs
1 tsp. extra virgin olive oil
1/2 tsp dried basil
1/4 tsp turmeric powder
Sea salt and black pepper to taste

INSTRUCTIONS:

1. Cut eggs in half lengthwise.

2. Drizzle olive oil over eggs then add spices and sea salt on top.

healthy hard boiled eggs

Lemon Scallop Salad (AIP, Paleo, Keto)

Lemon Scallop Salad (AIP, Paleo, Keto)

This Lemon Scallop Salad is a light and fresh salad recipe! It’s easy and quick to prepare with simple ingredients like scallops, arugula and lemon. Enjoy this delicious AIP, paleo & keto salad for lunch or dinner.

Have you ever wondered what the difference is between raw extra virgin coconut oil and expeller-pressed coconut oil?

The main difference is that expeller-pressed coconut oil is more heat stable making it safer for cooking at medium to high temperatures. It’s also flavourless and odorless, so you won’t get a coconut taste or smell infused into your food.

I usually recommend expeller-pressed coconut oil for cooking and baking. Raw extra virgin coconut oil is best used in smoothies, raw/no-bake desserts and snacks.

DID YOU KNOW? The MCFA (medium chain fatty acids) in coconut oil boost your metabolism and help your body use fat for energy, which can lead to weight loss, an increase in energy, accelerated healing and improved immunity.

What you need for Lemon Scallop Salad:

  • Dry sea scallops
  • Arugula
  • Coconut oil
  • Extra virgin olive oil
  • Lemon
  • Herbes de Provence (or other spices of choice)

Feel free to swap out herbes de Provence for different spices or herbs. Thyme, tarragon, parsley, chives and basil pair nicely with scallops.

Looking for more fresh salad recipes? You’re going to love these …

Lemon Scallop Salad (AIP, Paleo, Keto)

Lemon Scallop Salad

This Lemon Scallop Salad is a light and fresh salad recipe! It's easy and quick to prepare with simple ingredients like scallops, arugula and lemon. Enjoy this delicious AIP, paleo & keto salad for lunch or dinner.
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Course: Dinner, Lunch, Salad
Cuisine: AIP, Keto, Low-Carb, Paleo
Servings: 1

Ingredients
 

  • 4 dry sea scallops
  • 2 cups arugula
  • Juice of 1/2 lemon
  • 1 tbsp expeller-pressed coconut oil
  • 1 tbsp extra virgin olive oil
  • 1 tsp herbes de Provence, or other spices of choice
  • Sea salt, to taste

Instructions
 

  • In a stovetop pan, heat coconut oil over medium-high heat.
  • Place scallops in pan (scallops should sizzle once they hit the pan), reduce heat to medium and cook for 3-4 minutes per side.
  • Once scallops are cooked, turn off heat and squeeze half a lemon into pan and coat scallops in the juice.
  • Place arugula onto a plate and top with scallops, pan juices, olive oil, spices and sea salt.
  • Toss ingredients together and enjoy!

Notes

  • Feel free to swap out herbes de Provence for different spices or herbs. Thyme, tarragon, parsley, chives and basil pair nicely with scallops.
Keyword canned fish, dairy free, gluten free, grain free, healthy salad, lemon, scallops, seafood, soy free