Every protein seems to beg and plead to be plated next some beautiful, bountiful, colorful, hardy, carbolicious side dish. Maybe that’s actually my stomach growling while I am typing this.
If we eat based on what our eyes want us to eat rather than what our bodies need us to eat we will find ourselves up the creek without a paddle! The BEST way to blend our needs and wants is to create foods in a representational way rather than omit things completely from our diets.
I never want to hear that I CAN’T have something. There is such a negative spin on that way of thinking. I decided that if I wanted to have something that tasted like a great rice pilaf you better believe I was going to have it and it was going to kick some ass!
- 1 yellow onion chopped small
- 2 cut up portobello mushrooms.
- 5 small cut up baby bok choys
- 2 cloves of garlic either minced or finely chopped
- 2-3 tbsp of avocado oil
- 2-3 tbsp of coconut aminos
- 2 cups of organic frozen peas
- 1 tsp of tamarind paste
- 1 package of Trader Joe’s organic riced cauliflower. (You can rice your own head of cauliflower in your food processor, but I think this is easier, it’s cheap and it’s not as messy.
- You can add salt and pepper if you want. I think the coconut aminos gives it the saltiness that it needs.
- I also added smoked paprika as a garnish.
- In a sautee pan, put the avocado oil and garlic on medium heat to hi heat.
- Add in the onions. Brown them, but don’t burn them.
- Add in the mushrooms and the bok choy. Once the mushrooms and bok choy are cooked, but not mush, add in the frozen peas and let them cook.
- Once everything is starting to mix together add the coconut aminos and tamarind paste..
- Add the cauliflower rice.
- Once that is starting the cook with everything keep mixing everything and then garnish with some smoked paprika on top.