Does the thought of going grain-free make you feel like you’re going to starve because there simply won’t be anything to eat?!

Don’t worry, you’re not alone. I hear this from my patients all of the time.

I’ve been gluten-free since 1994, back when it wasn’t even a “thing” yet and I’ve been grain-free since my son was born in 2012.

I can assure you, there are ample options of delicious and nutritious foods to eat still.

Another question people ask often is “how will I ever feel full?”

Something amazing happens when you swap out all your favorite grain products with veggies…

You feel much more satisfied after a meal.

Wanna know why?

Because you’re actually fueling your body with more nutrients!

It’s not about calories anymore. It’s about giving your body the nutrients it needs to function optimally.

Have you ever had a huge bowl of spaghetti or other grain heavy meal only to feel hungry within 30 minutes?

You’re not hungry because you need more calories…

You’re hungry because your body is still seeking out the nutrients you failed to give it.

This cauliflower fried rice is one of my favorite grain swaps! If you’ve never tried it, you should!

Cauliflower Fried Rice

Ingredients:

  • 2 bags cauliflower rice, frozen (~24 oz)
  • 2 tbsp grass-fed butter
  • 2 egg whites
  • 2 eggs
  • Pinch of Celtic salt
  • 1 cup frozen peas and carrots (I use more than what most do because I want more veggies)
  • 2 cloves garlic, mined
  • 5 scallions, diced, whites and greens separated
  • 3 tbsp coconut aminos (you can use tamari for gluten free or soy sauce if you’d rather)

Instructions:

  1. Combine eggs and egg whites in a small bowl and beat with a fork. Season with salt.
  2. Heat a large sauté pan or wok over medium heat. Add 1/2 tbsp butter and cook the eggs like a traditional scrambled egg. Set aside.
  3. Raise heat to medium-high. Add remaining butter to your pan plus garlic, scallion whites, peas and carrots. Sauté for 3-4 minutes or until soft.
  4. Add your cauliflower rice to the pan, along with your coconut aminos. Mix, cover and cook approximately 8 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
  5. Add the egg, then remove from heat and mix in scallion greens.

Enjoy this as a classic side to any meal or as the whole meal. This is what I ate on for the week at my clinic for lunch. I garnished with half of an avocado and ate it cold because I refuse to use a microwave. So good!

#CauliflowerRice #TotalBodyMastery