It wasn’t until we gave up rice through going Paleo that I realized how much I actually love it in so many ways. Indian Basmati tastes like toasted butter, Chinese brown has a subtle nuttiness, and Thai pineapple fried rice is a complex meal in itself. Initially, it was difficult for me to find acceptable substitutes and for the most part, I just stopped searching. It seemed easier to just have extra yellow curry instead of supplementing with rice – until I discovered the wonders of a cheese grater and a $1.99 head of cauliflower.
This recipe is super simple to make, can be done well in advance (and I mean days in advance – think week-long lunch prep), and is pretty much a global crowd-pleaser. It can be customized by changing the vegetables with the seasons and even using variations of cauliflower (did you know it comes in more than just white?). Serve it with your next batch of curry and your family will wonder why you didn’t think of it sooner.
Yield: 6 servings
2 large heads cauliflower, leaves removed
2 T. avocado oil
2 carrots, small diced
1 large onion, small diced
2 cups diced pineapple
4 ea. green onions, sliced thinly (I reserve some of the tops for garnish)
3 ea. eggs, whisked
1 T. coconut aminos
salt & pepper, to taste
1. Grate both heads of cauliflower on the large holes of a cheese grater. It might be a little messy, but that can be controlled by grating directly into a large bowl.
2. Heat up 1 T. of the avocado oil in the largest skillet you own on high heat, until it shimmers.
3. Add the carrots, onions and pineapple to the skillet. Sauté until the onions are translucent, the carrots have a bit of color, and the pineapple has started to caramelize. Remove from pan and reserve.
4. Add the remaining 1 T. of avocado oil into the same skillet and heat until it shimmers.
5. Add the cauliflower to the skillet and sauté until it is slightly brown, about 5 minutes.
6. Add the green onions and egg, cooking just until the egg is cooked through (about 30 seconds).
7. Add the carrot mix back to the skillet. Season liberally with the coconut aminos, salt and pepper.
One of the styles of food I most enjoy cooking (as well as eating), is Southern comfort food. I grew up in a house where I was blessed with a mother who had dinner on the table every night and it was always delicious (well, except for salisbury steak night – what was she thinking?). Most meals were dripping with butter, loaded with flavor, and always kept you wanting more. It was comfort food at its finest. After going Paleo, I thought I’d never be able to enjoy any of my mom’s wonderful dishes again. I’m happy to say that I was wrong. With a little creativity and often a lot of butter, you can give your family a delicious version of many comfort classics.
This recipe for cauliflower puree is an easy stand in for mashed potatoes, as a side, as a topping for shepherd’s pie, or as the base for a great croquette. They are creamy, full of flavor, and pair with and endless number of main dishes (thinking about serving them with my mom’s meatloaf has me salivating now!). Don’t be afraid of the butter or the cream. If you don’t eat dairy, you can easily substitute some avocado or olive oil. Just be ware, it won’t be nearly as dreamy.
Yield: 4 servings
1 head cauliflower, stems and leaves removed, cut into florets
3 oz. grass-fed butter (Kerrygold is delicious), room temperature
1 cup heavy cream, hot
salt & white pepper, to taste
1. Set a steamer basket in a pan shallowly-filled with water. Fill basked with cauliflower florets.
2. Turn on heat on high to bring water to a slow boil. Cover and reduce heat to a rapid simmer.
3. Steam cauliflower until cooked through, about 10 minutes (don’t worry, you can’t really over-cook it).
4. Once cooked, remove cauliflower and transfer to a food processor or blender.
5. Add butter and half the cream, blend until smooth.
6. Taste for consistency and add as much cream as you’d like, until the puree is silky smooth.
7. Season liberally with salt and white pepper.
Strapped for time and need to get dinner on the table before every member of your hangry family loses their minds? This quick and easy weeknight meal is loaded with seasonal veggies, delicious Italian sausage, and the best jar of tomato sauce I’ve ever bought. Try it and trust me, it will end up in your weekly rotation.
Yield: 4 servings
1 lb. Italian sausage
1 T. avocado oil
1 large onion, diced
2 bell peppers, diced
1 jar marinara sauce (I love Mezzetta!)
Salt & Pepper
Parmesan, shaved, for garnish
1. Brown the sausage in a large non-stick skillet, cooking all the way through. Reserve in a bowl to the side.
2. In the same skillet, add the avocado oil and heat until it shimmers. Add the onion and bell pepper. Sauté until softened and starting to brown.
3. Add the marinara sauce and heat through. Add the sausage back to the pan. Adjust the seasoning with salt & pepper.
4. Garnish with shaved parmesan and serve.
The foundation for this cookie recipe is actually from a peanut butter cookie recipe that my grandmother used to make. It was about as simple as they come: 1 cup peanut butter (only Jif, of course), 1 cup sugar, 1 egg. Mix it, scoop it, fork it, bake it. They were delightful. As a pastry chef, I used this recipe (with a few additions) as my go-to recipe when I needed something simple, gluten-free and delicious.
I originally hoped to mimic the recipe with almond butter and make an equally delicious nutty cookie. After the first attempt, I was disappointed in the flat, lifeless results from my freshly ground Whole Foods almond butter. On a whim, I threw in some almond flour and chocolate chips. The result? Quite possibly one of the most delicious chocolate chip cookies I’ve ever tasted. It has a hint of almond flavor, but it really tastes like an old-fashioned chocolate chip cookie. The crumb is delicate, the flavors well-developed, and finishes with just a hint of honey. Best of all? It’s still nearly as simple as my Grams’ original.
Yield: 24 medium cookies (1.5 oz. each)
13 oz. almond butter
4 oz. honey
3 oz. almond flour
2 oz. coconut palm sugar
2 ea. large eggs
2 t. baking powder
1/2 t. salt
1/2 t. vanilla
7 oz. bittersweet chocolate chips (or chunks)
1. Preheat oven to 350°F.
2. Combine everything except the chocolate chips in a large bowl. Mix thoroughly to combine.
3. Stir in chocolate chips, distributing evenly.
4. Portion into 1.5 oz. balls and place on a parchment-lined baking sheet (or Silpat), spacing evenly apart (they will spread slightly). Flatten a smidge.
5. Bake for 15 minutes, or just until the sides are set and golden brown. Cool on a rack.
1. I like an extra-chewy cookie, so I slam my pan on the countertop after taking the cookies out of the oven. This makes for a somewhat fudgy consistency that melts in your mouth.
2. You can also refrigerate (or even freeze) these little gems and bake them fresh. If you freeze the dough, be sure to let them defrost before you bake.