Hey, hey!

How are we at the end of January?! WHATT? I swear I just posted that electrolyte drink the other day.

Not three weeks ago.

But I should be completely honest about my absence.  First, the beginning of each semester always kicks my butt.  I don’t have a solid routine.  I’m not quite sure of the workload and I end up playing catch-up on school work each and every week until I can get myself into what one could possibly call a schedule.  Although, it’s really not.  Unless you call cramming everything in Sunday evening in hopes you make it before the 11:59 deadline a schedule.  Then sure, I get one of those.

Second, my goal was to eat healthier for 2018.  Way healthier.  I started out the year with the mindset of switching over to a ketogenic diet.  Truly?  My addiction to sugar is unreal and I really need to kick that habit.  Unfortunately my mind hates change.  Especially when I eliminate every single thing from my life at once.  Then I’m like “whoaaa, I want fruit” when I don’t really eat it to begin with.  Or “hey, hey now. Let’s eat pasta everyday” – when I didn’t even eat a massive amount prior.

I still want to eat healthier.  And I do want to eat less carbs.  And I definitely want to eat less sugar.  Way less sugar.  But, I think the best route for me is to go slow and steady.  Don’t remove everything at once.  But gradually make the switches.  Like swapping out rice with cauliflower rice.

Last year I would have been totally opposed to this, though.  See, I made a Mexican cauliflower rice and it was absolutely retched.  I couldn’t even believe people stated that this REPLACED rice.

I mean, who are they kidding?!

Fortunately for me, I’m the type of person who is open to giving second chances. So I made cauliflower rice again.  This time fried.

Andddd?

It was the bomb.com.   I couldn’t get enough.

And now I feel completely comfortable switching out my rice for cauliflower.  Especially when it’s fried and filled with veggies and eggs.  This version is a little “Hawaiian” take – piled high with the addition of ham and pineapple.  And it’s soooo dang good.

Hawaiian Fried “Rice” 

serves: 2-4  

{recipe from here}

• 1 medium head of cauliflower
• 2 carrots, peeled
• 1 c. frozen peas
• 1″ fresh ginger, peeled and grated
• 2 garlic cloves, minced
• 6 oz. ham steak, cubed
• 1 tbsp. olive oil
• 2 eggs
• 1 c. canned pineapple tidbits, drained
• 2 tbsp. soy sauce

Cut your cauliflower into large chunks.  Add to a food processor and pulse until cauliflower resembles rice.  Place into a large bowl.

Grate the carrots and add with the cauliflower.  Add the frozen peas to the bowl.

Heat the oil into a large skillet, or wok, and add ham cubes.  Cook until lightly browned.  Remove and set aside.

Add the ginger and garlic to the skillet and cook until fragrant (about 30 seconds).  Add the cauliflower rice mixture and cook for about 2-3 minutes, or until the peas are thoroughly cooked.

In a bowl, lightly beat the eggs.  Push the cauliflower rice mixture to the outside edges of the skillet to create a well in the center.  Pour the eggs into the middle and let the eggs sit until they start to cook.  Begin to mix the egg mixture so they scramble until fully cooked, and then stir in the “rice” mixture.

Remove the skillet from heat, and stir in the pineapple, ham, and soy sauce.

 

 

Does anyone know of a good Mexican “rice” recipe they want to share??