Vegetables

Cauliflower Rice

I always look at recipes and wonder how we can keep the taste, but tweak it to get more bang for your buck in terms of nutrition. We often have an easy time eating grains in our day to day diet, but what about those vegetables? It is recommended to eat 5-8 servings of vegetables every single day. Vegetable consumption has been shown to reduce your risk of certain cancers, and cardiovascular disease. Doesn't that sound like something everyone would want?! If you count, it might be difficult to even make it to 2-3 servings of vegetables in a day. If you are eating 1 serving at supper and 1 serving at lunch, that's still only 2 servings! As far as I'm concerned starting early, and sneaking vegetables into as many meals as you can, is a great way to start to reach these goals.

To me, this is the easiest way to eat cauliflower. It cooks quickly, minimal chopping time is required, and can go from fridge to table in 10 minutes. 

 

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Cauliflower Rice:

Cut half or all of the florets off of the cauliflower, and discard the green portions.
Place them all in a food processor.
Blend until small "rice-like" pieces have formed.
Place on a frying pan with some cooking oil.
Fry for 5-10 minutes.
Season with salt and pepper to taste.
Serve either as a side dish, or as the rice for your favourite dishes like butter chicken or even stir fry.

Spaghetti Squash

I don't know about you, but eating healthy often feels like a challenge that will take more WORK and more TIME. The two biggest obstacles stopping people from changing eating habits is that it is "too hard" and they have "no time" - a seemingly insurmountable combination. So, my goal is to find ways to make your life easier, and those healthier meals less time consuming. Enter one of my favourite kitchen tools - the slow cooker!

I have always loved the idea of spaghetti squash, it's a vegetable, that when cooked, comes out like spaghetti noodles - what's not to love? However, it can be quite the task to cook. From cutting the hard-as-rock squash in half, to making sure you have enough time before the meal to bake it - and if not, it can be quite difficult to scoop out. That's all fine and dandy if you A) have the time and B) have some patience. If not, here's a way to avoid those challenging steps - set it & forget it. 

Spaghetti Squash

1 spaghetti squash
2 cups of water
1 slow cooker/crock pot

Carefully pierce some holes into the spaghetti squash with a fork or knife, and then place it whole in the slow cooker. Add the water, and set on low for 6 hours. 

Afterwards: carefully remove the spaghetti squash from the slow cooker (it will be hot!), cut it in half, scoop out the seeds and discard, and then scoop the rest of the squash out with a spoon - it should easily peel away from the sides. 

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Serve it as a side with a meal, or serve it as the main dish with your favourite pasta sauce, a protein, and some veggies. My favourite combo: pesto with shrimp, peppers, broccoli and mushrooms!