Avocado & Citrus “Ceviche”

Cookie and Kate

Avocado & Citrus “Ceviche”

A little birdie named Google told me that the Super Bowl is coming up. I don’t know who’s playing, but I do know what I’m bringing to the party—this bright, colorful, super fresh, seafood-free ceviche.

Little wedges of juicy grapefruit and orange are remarkably similar to raw seafood in texture and color. Citrus combined with perfectly ripe diced avocado makes a cheerful party appetizer or dip. It’s healthy, too, and lighter than my favorite guacamole recipe.

This “ceviche” is made entirely with fresh produce, so use the best grapefruit, oranges and avocados you can find. Fortunately, it’s citrus season, so you shouldn’t have to look far to find sweet, juicy citrus. Pick avocados that yield a bit to a gentle squeeze, but don’t have any mushy parts.

You’re working with fresh produce that can vary a lot in size, so use your best judgement at the store and adjust the final product to taste. I don’t always love grapefruit, but it’s balanced here by rich avocado and sweet orange. If the final result tastes a little too bitter, add another pinch or two of salt, since salt helps cut bitterness.

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Ambitious Kitchen

The Best Garlic Bread You’ll Ever Eat

This easy homemade BEST garlic bread recipe has fresh herbs, tons of flavorful roasted garlic, and is perfectly toasted. This garlic bread is a guaranteed crowd-pleaser!  A few years ago Tony and I started making homemade garlic bread to go with my favorite turkey meatballs. Of course a classic, easy spaghetti and meatballs dinner needs [...]

The post The Best Garlic Bread You’ll Ever Eat appeared first on Ambitious Kitchen.

A Sweet Pea Chef

25 Minute Chicken Cauliflower Fried Rice

Cut the carbs and greasy take-out and still get your chicken fried rice fix with this 25 minute chicken cauliflower fried rice recipe.  Cauliflower fried rice is a delicious, easy, and healthy fried rice substitute! 

Guys, I’m really excited to share this Chicken Cauliflower Fried Rice recipe with you.  Not only is it a sneaky way to add in more veggies into your diet, it’s a great way to, well, eat more fried rice.

Because fried rice is pretty awesome, if you ask me.

While you could make your typical fried rice more healthy just by subbing brown rice for white rice, I like taking it another step further on the wild side and turning cauliflower into rice.

I know, I’m quite wild.  Watch out.

What is Cauliflower Rice?

If you’ve never made homemade cauliflower rice before, it’s pretty much a game changer.   It totally mimics the look and feel of white rice, but has so much more fiber and nutrients and way less carbs, too.  You basically break raw cauliflower into tiny, rice-size pieces and then cook them until tender.

How To Make Cauliflower Rice

To make cauliflower rice, you have a few options, which I’ve listed below:

Use a kitchen grater and grate the cauliflower by hand into small, rice-size pieces Use a food processor to make quick work of the cauliflower, florets by floret

The food processor makes quick and easy work of the cauliflower, but it is easier to puree the cauliflower, as compared to using the kitchen grater.  If using a grater, keep the cauliflower whole and grate as you would cheese. If using a processor, break the cauliflower into florets – it may be necessary to do this in 2-3 batches.

Is Cauliflower Better For You Than Rice?

As to whether or not cauliflower is better for you than rice, the short answer is yes.  Cauliflower is basically a powerhouse of goodness.   Cauliflower is loaded with nutrients, including fiber, vitamins C, K and B6, and potassium. Plus cauliflower has 25 calories per cup versus 218 per cup of cooked brown rice. And cauliflower has 5g carbs per cup versus 46g carbs for a cup of brown rice.  And that’s brown rice!  Amazing, right?

I like to add diced chicken and scrambled egg into this chicken cauliflower fried rice recipe, but you can easily just leave those out if you’re looking to keep it vegan or go vegetarian.

Both are good, but I prefer mine with the chicken and egg.

Can You Freeze Cauliflower Fried Rice?

While making cauliflower rice is extremely easy to do, you might have extra on your hands and need to freeze it for later.  Fortunately, cauliflower rice and cauliflower fried rice freeze very well — just follow these easy steps.

How To Freeze Cauliflower Rice To freeze: Add the cauliflower rice ti a freezer safe bag or storage container, and place in the freezer.  If using a bag, I recommend either quart or gallon size and then freezing flat first on a baking sheet so it freezes flat. To reheat: You can cook the cauliflower rice straight from the freezer in a covered fry pan. If you are reheating frozen cauliflower fried rice, just add the entire contents straight from the freezer into a large fry pan, cover, and cook until heated through.  Once fully heated through, remove the lid and allow for some of the additional moisture to cook out. More Healthy Cauliflower Recipes

Seriously though, let’s take a moment to discuss how crazy awesome cauliflower is.  It’s such a sneaky vegetable that can be added to so many recipes.  For example,  here are some yummy ones you should totes try:

Slow Cooker Chicken Burrito BowlsLoaded Cauliflower TotsEasy Roasted CauliflowerCauliflower Pizza CrustCauliflower Cheese SauceCauliflower “Mashed Potatoes”Cauliflower GratinCauliflower Quinoa Ranch Burger

All of these are great cauliflower recipes that we very much love and have enjoyed a ton of times.

How To Make Cauliflower Fried Rice Vegan

If you’d prefer to make this cauliflower fried rice recipe vegan, you’d just need to leave out the chicken and eggs.  You can replace with some tofu, if you’d like.

How To Make Cauliflower Fried Rice Gluten Free or Paleo

If looking to make this cauliflower fried rice recipe gluten-free, you can replace the soy sauce with coconut aminos.  Otherwise, no other substitutions are required!

So, next time you’re thinking about ordering take out fried rice, try this 25 minute chicken cauliflower fried rice and skip all the unnecessary grease, carbs, and money.

Heck, if you wanna go crazy, make yourself this Beef With Broccoli, too!  Talk about a tasty #makeithealthy meal!

25 Minute Chicken Cauliflower Fried Rice

 

Chicken Cauliflower Fried Rice

Cut the carbs and greasy take-out and still get your chicken fried rice fix with this 25 minute chicken cauliflower fried rice recipe.  Cauliflower fried rice is a delicious, easy, and healthy fried rice substitute! 

2 tbsp sesame oil, (divided) 2 boneless skinless chicken breasts 1/2 tsp sea salt 1/4 tsp black pepper 1 large head cauliflower 2 carrots, (finely diced) 1 cup frozen edamame 2 cloves garlic, (minced) 5 stalks green onion, (sliced) 3 tbsp low sodium soy sauce 1 tbsp peanut butter 1 tsp chili paste 2 eggs

Heat a large pan over medium-high heat and add some sesame oil. Season the boneless, skinless chicken breasts with kosher salt and pepper, then place into the hot oil. Cook for 4-6 minutes per side, turning occasionally, or until the chicken is cooked through. Once it’s cooked through, remove from the pan, dice into bite-size pieces, and set aside. To make the cauliflower rice, grate a head of cauliflower using a kitchen grater (or you can also use a food processor). Once you’ve grated all the cauliflower, add to that same pan, adding a little more sesame oil if needed. Cook the cauliflower rice over med-high heat until tender. Then, remove from the pan and set aside. Add the diced carrots into the empty pan and cook until they’re mostly tender, followed by the low sodium soy sauce, peanut butter, and chili paste and stir to combine. Add the frozen edamame, minced garlic, and sliced green onions, and cook until heated through.
Return the cauliflower rice and diced chicken back to the pan, and stir to incorporate. Push the fried chicken cauliflower rice mixture to one side of the skillet and pour the eggs into the empty side of the pan and then scramble. Once the eggs are mostly scrambled, break up with a spatula and combine with the rice mixture.

Serve hot, topped with sliced green onions, if desired.

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