Cauliflower Rice

Growing up in a Filipino household meant that rice is king. It’s not unheard of for us to consume it three times a week. It’s still very hard for me to stay away from it, especially during family parties, but having lived on my own for the past three years has helped a lot with cutting back on my daily intake.

Don’t get me wrong, I still crave it every once in a while, but I’ve learned to substitute healthier options that satisfy the yearning without sacrificing taste.

INGREDIENTS:

  • 1 head of cauliflower, grated
  • 1 medium onion
  • 3-4 cloves of garlic, minced
  • 1 medium tomato
  • 2-3 tbs of Trader Joe’s Toasted Sesame Oil
  • 1 cup of cooked edamame (optional)
  • 1/2 cup of shredded carrots (optional)
  • 2 large eggs, scrambled

DIRECTIONS:

  1. Mince garlic; dice tomatoes and onions in small cubes
  2. Cut cauliflower in large florets. Using a grater or food processor, shred or pulse raw cauliflower florets.
  3. Sauté minced garlic, tomatoes and onions in medium heat for 5 minutes or until onions start to sweat
  4.  Add grated cauliflower, cook for another 5-10 minutes until cauliflower is cooked and tender.
  5. Drizzle 2-3 tbs of Trader Joe’s Toasted Sesame Oil; mix thoroughly until all contents are coated.
  6. Pour the scrambled eggs.
  7. Turn off heat, toss in edamame and shredded carrots.

Thanks for reading!

Xx,
Adrie

Cauliflower and Chickpea Curry Masala

Life list #85 is to spend 30 days without meat. The last time I attempted foregoing meat was in college. The ordeal lasted two weeks, ending abruptly as I found myself on my knees, helplessly drooling over Porto’s potato balls, unable to maintain the discipline I developed the past 14 days. It was a glorious defeat and not one that I regret.

Last week, I resurrected that goal, and it definitely feels more natural. Now that I live on my own, I have 100% control of the items and produce that enter my fridge and pantry. It no longer feels like I’m actively depriving myself. During my first try, my mentality was “I can’t eat meat,” now it’s shifted to “I won’t eat meat.” Changing the language alone is empowering because now it doesn’t feel like I’m punishing myself or denying myself certain foods, which made me miserable. Now, I’m choosing to stay away from it.

It’s currently day 5, and I am feeling the difference. I just finished a 7-mile hike at Los Leones Canyon in Pacific Palisades, and I prepped myself this post-workout meal. It’s not only nutritious but hearty as well! Note that the recipe is for one (1) serving!

Ingredients:

  • 1 tbs of coconut oil
  • 2 cloves of garlic (minced)
  • 7 oz (half a can) of garbanzo beans (drained and rinsed)
  • 1/2 cup of barley (substitutes: quinoa, brown rice, millet)
  • 1 cup of vegetable broth
  • 1/4 cup of water
  • 1 medium size cauliflower head
  • 1 cup of Trader Joe’s Curry Simmer Sauce

DIRECTIONS:

  1. Cook barley in vegetable broth/water combination until tender.
  2. Remove the leaves of cauliflower and cut florets.
  3. In a small pot, boil each cauliflower floret for 30-60 seconds. Remove from heat.
  4. Coarsely chop half of the florets and mix with the barley.
  5. In a separate pan, in low-medium heat, sauté minced garlic in coconut oil until the garlic is fragrant. Add garbanzo beans and the remaining cauliflower florets.
  6. Pour Trader Joe’s Curry Simmer Sauce. Cook for 3 minutes.
  7. Serve cauliflower chickpea curry masala on top of the barley-cauliflower mix bed.

Processed with VSCO with a6 preset

Xx,
Adrielle

Brussels Sprouts and Eggs

Processed with VSCO with a6 preset

Tired from a long day at work, I began rummaging my fridge earlier this evening, searching for ingredients for a simple, quick, yet healthy non-microwavable dinner. Coachella is only a few weeks away, and I am trying to slim down for the big event. Ever since I started living on my own and buying my own groceries, I have consciously made an effort to stock my fridge with lots of veggies, tofu, all sorts of fish, white meat… which have been predominantly successful with the exception of me always having at least two pints of ice creams if I’m going to be totally honest. Lately, I can’t get enough of Trader Joe’s Coffee Blast and Maeda-en’s Green Tea, but I disgress.

Continue reading “Brussels Sprouts and Eggs”

Zoodles (Zucchini Noodles) with Creamy Avocado-Cucumber Sauce

Processed with VSCOcam with e1 preset
You know you’re an adult when you make plans to go to Bed Bath & Beyond after work to buy a vegetable spiralizer. I finally purchased my very own Spirooli Spiral Slicer a few days ago, and as soon as I got home, I immediately started researching spiralizer recipes. I couldn’t wait to use my shiny new toy.

Continue reading “Zoodles (Zucchini Noodles) with Creamy Avocado-Cucumber Sauce”

Pasta Primavera [Recipe]

Processed with VSCOcam with a6 preset

Every time I attend some sort of potluck, my go-to food to bring is my Pasta Primavera, and without fail, it’s a guaranteed hit. The recipe is original, and what’s great about it is it’s a one-stop shop at your local neighborhood Trader Joe’s!

INGREDIENTS:

  • 1 bag of Farfalle (or any bite-size) pasta
  • 1 jar/box of heavy cream (16 fl oz)
  • 1 jar of Trader Joe’s julienne sliced sun dried tomatoes
  • 1 box of mushrooms (about 8 oz)
  • 1 package of uncooked bacon (12 oz)
  • 2 heads of garlic
  • 1 large onion (or 2 medium)

DIRECTIONS:

1) First order of business is to cut the two heads of garlic in half. Do NOT remove the skin. Drizzle with olive oil and season with salt and pepper. Wrap the garlic in tin foil and broil for one solid hour.
*It is very important to broil the garlic. Cutting a corner and using regular unroasted garlic will alter the overall taste.

Processed with VSCOcam with a6 preset

2) In the meantime, cut the bacon in thin slices and sauteé until it cries and sweat its grease. When the bacon turns crispy, set aside in a bowl. Do not discard the leftover bacon grease.

Slice the onions in small cubes and mushrooms in thin slices as well.

IMG_1720 IMG_1715

3) Remove the roasted garlic from the oven. Let the garlic cool then carefully separate the flesh from the skin. Mash the garlic with a fork.

download (1)

4) Using a large pan, sautêe the mashed garlic in the leftover bacon grease in low heat. Slowly add the onions. Sweat out the onions and let it marry with the garlic and bacon grease. Add the mushrooms and julienne sliced sun dried tomatoes. Season with salt and pepper.

Pour the heavy cream. If the sauce is too thick, make the consistency thinner by adding pasta water or regular milk.

Let simmer for 20-30 minutes.

download

 

5) Cook pasta until al dente and combine with the sauce.

 

 

download (2)

 

Buon apettito!

Love,
Anicka “Italian in my past life” Nadine