As I am typing this very first post for my blog, one of my friends from barre is messaging me on facebook asking for some of these delicious recipes I keep talking about, You know, the kind your husband and kids will also eat. Guys, I am not kidding when I tell you my heart is jumping for joy that so many people are so interested in this health journey! I will talk about my why in a completely different post so I don’t lose ya though HA!
Today I am sharing a menu item that was inspired by my good friend Jen Wade, extraordinary mom, fitness model, and personal trainer.
I immediately thought, “okay I have onions, carrots, cauliflower rice, and coconut aminos… I just need the water chestnuts, broccoli, green beans, and eggs” so I made a quick B line to Publix.
As soon as I got home, I started the coconut oil in the pan with 3 cloves of smashed, then chopped garlic. Once that heated up nice, I added the chopped onions and added a little salt.
After I noticed the onions were getting translucent, I added the chopped celery, carrots, broccoli, 3 cups of cauliflower rice (I get a giant organic bag from Costco – it’s the most cost effective), and green beans.
*PRO PREP TIP HERE*
I rinse my green beans (and most veggies) in salt water to help clean off the chemicals. I then take a pair of scissors and cut the edges off and then in half. Americans have totally missed out on this so I hope you start using this nifty trick!
Shortly after things seem to be softening, I made a little spot on the side of the same pan I am cooking everything in for 3 eggs to scramble. Once the eggs were cooked, I just started mixing everything together. This is also a great time to throw in your water chestnuts. I actually love water chestnuts so much that I might add 2 cans next time.
Season with coconut aminos (I bought mine from sprouts) and salt as needed. If you need more protein, please feel free to add shrimp, chicken, scallops, whatever!
Here is your finished product! I am still working on my styling tips, but this tasted so amazing. In fact, I HAD leftovers, but I ended up eating them all within the next 24 hours haha! I also added a little bit of dijon mustard (which I also bought from sprouts). Just make sure to check the label. You want to make sure that it is gluten free and no weird chemical ingredients!
3 cups of frozen cauliflower rice
1 head (or bag) of fresh broccoli
2 celery sticks
1 large handful of green beans
3 garlic cloves
1 can of water chestnuts
coconut aminos (to taste)
salt (to taste)
optional dijon mustard and chives
1. Heat pan over medium heat with coconut oil and chopped garlic.
2. Add onions and cook till translucent (season with salt).
3. Add chopped celery, chopped carrots, broccoli, cauliflower rice, and green beans (season with coconut aminos).
4. Clear a spot in the pan (I used an outer edge) and add 3 eggs (scramble).
5. Once the eggs are cooked, add the water chestnuts and give the pot a big stir, maybe adding a little more salt coconut aminos.
6. Once everything is well mixed, take off heat and make a bowl. Option to top with chives and/or a little dijon mustard.