Go Beyond Cauliflower With These Veggie Rices

I really like cauliflower rice…it makes a great chicken-fried rice. But, as this post explains, rice isn’t just for cauliflower anymore!

Heather's Public Blog

BySarah McColl

Zoodles, watch your back. Cauliflower rice has roared into supermarkets and the bottom of Buddha bowls, and now other vegetables are ready to get a piece of the action. Before you pay a premium for prepackaged supermarket varieties, read on to find out what vegetables make the best rice and how to DIY.


Firmer vegetables are easy to work with and make tasty, colorful ?rice.? Here are some good ones to try:


Grater with fresh vegetables

?Most people will say that you need a food processor,? says Ken Immer President & Chief Culinary Officerof Culinary Health Solutions. ?While that is one way to do it, your good ol’ box grater works really great, too—and is a lot easier to clean up without all those parts.?

Peel veggies like…

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A Simple Keto Recipe: Beef Madras made with Coconut Milk

Always looking for tasty, low-carb options? This looks good even if you’re not doing a keto diet.

Ketogenic Endurance

HRP_6234[1]The good thing about curries is that if you make them yourself, the majority are easy to fit into a ketogenic lifestyle. Especially the coconut based curries, with a little tweaking.

Ingredients – Serves 2

For the Madras Curry Paste

1 Chilli Pepper.

1tsp Ground Corriander

1tsp Ground Tumeric

1tsp Ground Ginger or 1cm cubed Fresh Ginger (grated)

1 Lemon

For the Curry

1tbs Ghee

1 medium Onion

4 cloves Garlic

400g cubed Beef Steak

150ml of Beef Stock

Fresh Coriander

1 can of Coconut Milk

Instructions – Prep Time: 10 minutes. Cooking Time: 1 Hour

Take the ingredients for the paste. Cut the lemon in half and squeeze the juice into a mini food processor/blender. Chop the remaining paste ingredients and add to the blender. Blitz it into a paste. Add a bit of water if needed.

For the curry, I use a non-stick pan with a lid but…

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Paleo Granola

Whip Up Your Own Paleo Granola

paleo granola nuts cinnamon gluten free no grain
Photo Credit: Laura D’Alessandro

By Laura D’Alessandro

It’s hard enough to get up and go in the morning without also having to figure out what to eat for breakfast that will fuel you, keep you full and also taste great. No wonder so many people turn to granola: It’s quick and tasty with a hearty, satisfying crunch.

Though supermarket shelves are stocked with packaged varieties, they vary a lot in flavor and also can be loaded with sugar. Plus, if grains don’t agree with you, your choices can be limited.

Say hello to your new a.m. BFF: This Paleo granola is made from just a few simple ingredients, is grain-free and not too sweet, and is easily transformed into an array of flavors, including coffee, chocolate and a golden goddess variety that leaves behind a bowl of delicious turmeric-golden milk.

Go with one of these flavors, or use this template to create your own Paleo granola.

Laura D’Alessandro is an editor and recipe developer in Los Angeles where she teaches private, in-home cooking lessons.
  • SERVES: 8


  • 1 cup small crunchy bits (e.g., shredded coconut, hemp seeds or a combination thereof)
  • 3 cups mixed nuts and seeds (e.g., cashew pieces, sunflower seeds, sliced almonds or a combination thereof)
  • 1 cup large crunchy bits (e.g., Brazil nuts, coconut flakes, walnuts, pecans or a combination thereof)
  • 2 tablespoons chia seeds
  • 1/3 cup coconut oil or grass-fed ghee
  • 1/3 cup natural sweetener (e.g., coconut sugar, maple syrup or raw honey)
  • 1 teaspoon vanilla (optional)
  • 2 teaspoons spices (e.g., cinnamon, cardamom)
  • 1/4 teaspoon sea salt (optional)


  1. Preheat oven to 325ºF; line a 9-by-13-inch baking sheet with a silicone baking mat or parchment.
  2. In a large bowl, toss together small crunchy bits, nuts/seed, large crunchy bits and chia seeds. Melt coconut oil or ghee in a small saucepan over medium-low heat, then let cool slightly. Stir in sweetener, spices, and vanilla, if using.
  3. Pour fat mixture into dry ingredients; toss well to coat. Spread evenly on baking sheet and bake for about 10 minutes. Stir, then bake for another 10 minutes until golden. Watch carefully to avoid burning the smaller seeds.
  4. Remove from the oven and let cool. Granola will crisp as it cools. Break into chunks and store in an airtight container in a cool, dry place for up to 1 week.