Just came back from spring break and totally in the spring mode!!! I love spring as it is one step closer to summer!!! I usually buy a bunch of florals, pastels, and light clothing during this time and I am so excited for my haul today! I didn’t do much during this spring break (as opposed to the epicness of Miami last year) but I did get to go home and visit some friends! I also learned this past week that nothing in life is super set- i.e. jobs, relationships, family, friends, and legal troubles. But I do believe that when faced with those life events, trust that everything will work out the way it should and that what you think might be the greatest thing of all may not be and a better opportunity or blessings in disguise are on the other side of the tunnel. 🙂 Thoughts to keep one happy and grounded- especially since there is so much we still have to live and when we look back at how much we are freakin out now in 10 years, it will all be so silly to us. Anyway, this still means lots of time to get in shape and eat healthy and stay active for the rest of our lives!!! I have been obsessed with cauliflower recently, for example, Raw Cauliflower Tabbouleh and the Vegan Cauliflower “Alfredo” Sauce. There is so much we can do with this veggie!!! Today I made cauliflower fried “rice” and next time will be cauliflower pizza. So stoked! I am so happy everyone is just as excited about this veggie as I am!!!
1 cauliflower head, grated using a cheese grater by hand or a food processor (should yield about 6 cups) – I used 3 cups for this recipe
1/2 onion, diced
7 cloves garlic, minced
2-3 tbsp soy sauce
salt and pepper, a dash
1. Grate the cauliflower head. I set aside about half, and used about 3 cups for this recipe. You can make the whole thing if you want. I am saving the other half for something else 🙂
2. In a large pan, toast the garlic in olive oil until slightly brown and fragrant.
3. Add the onion and cook until translucent on med-high heat.
4. Add the cauliflower into the pan. Add the soy sauce.
|5. Cook until cauliflower is softened and slightly less wet. Make a little circle in the middle and add the egg. Let the egg cook up a bit and then toss with the cauliflower. Feel free to add green onions or peas to the dish if you want!|
|Tilapia, kaleidoscope chard|