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Hi, I'm Valerie! I'm a Social Media Marketing Consultant and visual storyteller based in Portland, OR. Let's Regale is a space filled with bits + bites of food, life and travel that are part of my everyday life. It's a breeding ground for ideas and excitement for a balanced and inspired lifestyle.


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Mushroom Cauliflower Stir Fry (Gluten-Free, Plant-Based, Paleo, Whole30)

Mushroom Cauliflower Stir Fry (Gluten-Free, Plant-Based, Paleo, Whole30)

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Sharing and crafting delicious recipes is something that I enjoy doing. It's part of my happiness! When I was asked to help develop clean recipes and snap these dishes for MegaBurn Fitness, I felt incredibly honored and grateful! This Mushroom Cauliflower Stir Fry is one of my favorites! It's clean, delicious and easy to whip up as a weeknight dinner.

What You'll Need
1 bag cup Cauliflower rice
2 tbsp coconut oil
1/2 cup onion, chopped
6 garlic cloves
¼ cup sun dried tomatoes
4 shitaki mushroms, halved
4 cups baby spinach
½ tsp cumin
sea salt, to taste
½ tbsp lemon juice

What You'll Need To Know

1. In a non stick pan, melt coconut oil over a medium heat and cook onions until translucent. Add in garlic, sun dried tomatoes, mushrooms, cumin, sea salt and cook for 4-5 minutes. Remove mushrooms and set aside.

2. Add cauliflower rice, lemon juice and cook for 4-5 minutes.

3. Next, add in spinach and cook until spinach is wilted.

4. Transfer to a plate and top with mushrooms.

Recipe Makes 2-3 Serving

MEGATIP: You can either rice a head of cauliflower or buy it pre-made at Trader Joe’s or Whole Foods. You can make this ahead of time for meal prep for the week! Want more of the MegaBurn Challenge recipes? Check out MegaBurn's IG!!

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