Coconut Lime Orange Cauli-Rice Bowl


Subbing cauliflower rice for the classic brown or white rice does not make healthified meals any less filling. Cauliflower tastes delicious when roasted whole, grilled like a steak, or mashed like potatoes, but the cruciferous and protein-packed vegetable at 11g a head which is an even better reason to eat it. It tastes great as a faux-rice and a grain alternative.  This is one recipe I'm loving. The slight natural sweetness of the coconut mixed with lime pairs extremely well with this Fall/Winter veggie.  

What You'll Need

Baked Root Veggies:
1sweet potato (roughly 300g)
2 beets
1/2 tbsp coconut oil
hickory smoked sea salt
dried oregano

1 head of orange cauliflower
1/2 tbsp coconut oil
2 tbsp coconut flakes
1 tbsp coconut aminos
juice from 1 lime
a pinch sea salt
2 cups baby spinach
1/2 cup radicchio, chopped

california golden raisins
unsweetened coconut chips
2 avocados, cut in 4 and sliced
black sesame seeds
fresh cilantro

What You'll Need To Know

1. Preheat oven to 400F.

2. Wash, peel, slice in medallions a sweet potato and beets. Coat with 1/2 tbsp coconut oil and season with hickory smoked sea salt and oregano. Cook for about 18-20 minutes.
Rice 1 head of orange cauliflower. Add to a food processor and pulse 5-6 times or until it’s a rice consistency. Heat 1/2 tbsp coconut oil in a skillet over a medium heat. Add in cauli-rice, 2 tbsp coconut flakes, 1 tbsp coconut aminos, juice from 1 lime, and season with sea salt. Cook for about

3. 7-8 minutes. Remove from heat and add 2 cups baby spinach and 1/2 cup chopped radicchio and mix in with rice.

4. Plate and add roasted veggies and add to each plate: 1 tbsp california golden raisins, 1 tbsp pistachios, 1/2 tbsp unsweetened coconut chips, 1/2 sliced avocado with black sesame seeds and cilantro.

Recipe makes 4 servings. 


Braised Bok Choy, Baked Salmon & Purple Cauli-Rice (Gluten-Free, Paleo, Whole30)


Braised Bok Choy. Baked Atlantic Salmon.

Purple Cauli-Rice.

It couldn’t get any better than this! Earlier this week, I gave a glimpse on Instagram Stories of my recipe development process. This process involves a lot of careful planning, flavor profile research, and sketching out. Yes, I sketch out my meals... well, at least the ones that I plan to photograph. Then comes the prepping and cooking and using large tweezers to carefully place my ingredients. It sounds odd, but when it comes to food styling, every single thing must ideally be placed.

I might have to do a post or a vblog on this whole process, the tips & tricks of food styling and the various tools and books I use.

But, back to this dish. It was absolutely amazing! The key and star ingredient is Bok Choy. This quick cooking green pairs well with every single element on this plate. From the black sesame seeds and salmon to the shallots and turnips to the almonds and the subtle hint of lime from the chili lime sea salt. It seems and sounds complicated but, it's easy to whip up for a delicious weeknight meal.

What You'll Need

Root Vegetables:
1 sweet potato (roughly 150g)
1 turnip
1/2 tbsp coconut oil
San Francisco Salt Co Chili Lime Sea Salt.

Bok Choy:
4 bunches of baby bok choy, cut in half
coat in 1/2 tbsp coconut oil
1 tsp coconut aminos
chili lime sea salt
Atlantic salmon:
2 4 oz atlantic salmon filets
1/2 tbsp coconut oil
chili lime sea salt
1 lime, sliced in medallions
2 bulbs of shallot, sliced
4 garlic cloves

Purple Cauli-Rice:
1head of purple cauliflower
1/2 tbsp coconut oil
1 tbsp coconut flakes
Sea salt, to taste
Black sesame seeds, to taste
Shaved almonds
Dried cranberries
1 lime wedges, cut into wedges

What You'll Need To Know

1. Root veggies: preheat oven to 450F. wash, peal, slice in medallions 1 small sweet potato (roughly 150g) and 1 turnip and coat with 1/2 tbsp coconut oil and season with chili lime sea salt. and bake for 20 minutes.

2. Bok Choy: coat in 1/2 tbsp coconut oil, 1 tsp coconut aminos, and chili lime sea salt. Bake at 450F for 6 min in a covered baking dish.

3. Salmon: coat 1 filet of salmon with coconut oil, chili lime sea salt, and sliced lime and bake for 12-15 minutes at 450F with 1 sliced up shallot and 4 garlic cloves.

4. Purple cauli-rice: Rice 1/2 head of purple cauliflower. add to a food processor and pulse 5-6 times or until it’s a rice consistency. Heat 1/2 tbsp coconut oil in a skillet over a medium heat. Add in cauli-rice, 1 tbsp coconut flakes, and season with sea salt. Cook for about 7-8 minutes.

Plate and sprinkle with black sesame seeds, shaved almonds, a few dried cranberries, and lime wedges.

Recipe makes 2-3 servings.