One of the things that I am doing to increase my chances of being successful in Operation Hot and Sexy (aka, get healthy and look hot doing it) is meal prepping. While this term means something slightly different to everyone, for me it is having good, clean food ready to eat when I am hungry so I make good choices about what I throw at my face. Many of you have asked me to document what I am doing to get back in the proverbial healthy saddle and this is a biggie for me. What we eat is 90% of how we look and feel. You can workout until you drop but your body won’t change until you change your diet. Meal prepping is a tool that can help you be successful in that department.
So, I know these days it seems that just about everything is made out of cauliflower. So annoying, right? Wrong!! This recipe proves that the almighty cauliflower reigns supreme. It is literally just veggies, sauce, and egg. Talk about squeaky clean eating folks. I just took about 4 recipes and picked out what I liked and discarded what I didn’t to come up with this amazing recipe.
I am incredibly lazy and so I bought pre-riced cauliflower. I found it Stator Bros and it is magical in that I didn’t have to dirty up my food processor. If you can find the cauliflower already riced, congrats! You too just saved yourself some time and energy.
Here is what you will need:
(makes 4 servings)
1 bag riced cauliflower (or one head if you have to do it yourself)
1 large carrot
1 celery stalk
1 cup of peas
6 green onions
1 tbsp of garlic
2 tbsp of sesame oil
5 tbsp of gluten free soy sauce
3 large eggs
Optional–a dash of red pepper flakes if you like it hot like fire
STIR FRY: Heat 1 tablespoon sesame oil in a large skillet over medium low heat. Add the carrots, celery, peas, onions, and garlic and stir fry until fragrant, about 5 minutes. Add the cauliflower and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.
FINISHING TOUCHES: Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the eggs are fully cooked.
I also cooked some shrimp with a honey glaze to add to my protein for the week. I have been on a shrimp craze for some reason these days. Not sure if it is the fact they are quick and easy to cook or that my kids will also eat them that is driving this but they just happen to go so nicely with the “fried rice”.