Saffron Cauliflower Rice Pilaf

Saffron Cauliflower Rice Pilaf

by | Mar 8, 2019 | Sides

Cauliflower rice is a staple in my house. I sometimes make my own with a hand grater – (I have yet to own a food processor!), but now that it’s readily available in grocery stores, I always keep a bag or two in my freezer. This pilaf recipe is light and delicious and super easy to make. Enjoy!

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Saffron Cauliflower Rice Pilaf

A quick and easy side dish that is light and delicious!
Servings: 2

Ingredients

  • 2 pinches saffron
  • 2 tbsp hot water
  • 4 cups cauliflower rice
  • 1/3 cup toasted slivered almonds
  • 1/3 cup currants
  • 1 small onion diced
  • 2 tbsp olive oil
  • salt and pepper to taste

Instructions

  • Soak saffron in hot water for 10 minutes. 
  • Saute onion in olive oil until translucent in a medium wok or saucepan on medium heat.
  • Add cauliflower and stir to mix, saute until almost cooked through – approximately 5 minutes.
  • Add saffron and water mix, almonds and currants and stir together and heat through for another 5 minutes.
  • Season with salt and pepper and serve.
Amazing Low Carb Ramen

Amazing Low Carb Ramen

by | Mar 8, 2019 | Soups & Stews

For this soup I use Japanese shirataki noodles. These noodles are made from the konjac yam and are very low in carbs and calories but full of healthy fibre. The word “shirataki” means white waterfall, referring to the appearance of these noodles. Don’t be turned off by the smell when you open the package, you just need to rinse them thoroughly before using. This recipe is super satisfying, delicious and filling! Comfort food at its best!

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Amazing Low Carb Ramen


Servings: 2

Ingredients

  • 4 oz extra firm tofu
  • 3 tbsp soy sauce
  • 3 tbsp sesame oil
  • 3 tbsp seasoned rice vinegar
  • 3 cups good quality stock veggie or chicken
  • 2 carrots peeled and sliced
  • 1 cup broccoli florets
  • 4 mushrooms sliced
  • 5 green onions diced
  • 6 prawns
  • 1-400 g package shirataki noodles rinsed thoroughly
  • 1 hard boiled egg sliced in half
  • Spike seasoning or salt and pepper to taste
  • 1/2 cup kimchi optional

Instructions

  • Marinate 4 oz tofu in soy, rice vinegar and sesame oil for 30 mins then grill and set aside.
  • Add stock, sliced carrots, broccoli, sliced mushrooms, prawns, sliced green onion and shirataki noodles to saucepan.
  • Bring to a boil then reduce to simmer (15 minutes).
  • Add evenly to 2 large bowls and top with tofu, hard boiled egg, some kimchi and season with Spike.

Notes

Feel free to modify this recipe by adding any veggies or protein that you have on hand. The sky's the limit!