Low Carb Asian Cauliflower Rice is a healthy take on fried rice thats delicious, and is perfect if you are gluten free or on a keto diet. Its ready in twenty minutes and loaded with veggies!
We have a totally hipster vibe going on the blog today because I’m sharing this amazing/ healthy/ vegan/ gluten free low carb asian cauliflower rice. I’m none of these things including hipster, vegan or gluten free but I love cauliflower rice so much that I had to share another take on this loaded veggie fried rice.
I know. Most of you will be like – why can’t we just eat regular rice like regular people? But guys just think about how great it’ll be if you can eat as much cauliflower rice as you want without feeling even mildly guilty about stuffing your face. Because this is really that good!
I think it even tops my mexican cauliflower rice recipe that’s such a hit with you guys, and happens to one of the MOST popular recipes on this little food blog.
Ricing your own cauliflower and turning it into cauliflower fried rice/ stir fry is the easiest thing to do and your stomach and weighing scale will thank you.
Ricing cauliflower or making ‘cauliflower rice’ is super simple. Remove the stems and the hard base of the cauliflower. Cut it up into small florets and blitz it into your food processor till it turns into tiny rice like bits. But don’t take this too far or your cauliflower can turn into mush and then get pureed, sorta. Check out this great tutorial on the kitchn.
If you don’t have a food processor, don’t worry. You can just grate the cauliflower and it’ll turn into cauliflower rice as you grate it. So to make cauliflower rice, all you need is a good quality grater and you are good to go. In some parts of the world, cauliflower rice is also available in supermarkets but I haven’t seen that in India yet.
This low carb asian cauliflower rice is such a flavour bomb. We stir fry a ton of veggies, garlic and celery and then toss everything together with cauliflower rice, oyster sauce, soy sauce and toasted sesame oil. Now don’t you skip the toasted sesame oil because it is the best thing that ever happened. And its what turns this standard cauliflower fried rice into a super amazing asian cauliflower rice recipe that you won’t stop eating. I don’t.
Confession: Denver’s not really into this super healthy stuff so its mainly me and my bowl of cauliflower rice. I end up making it for lunch because this low carb asian cauliflower rice takes me all of 20 minutes to whip up. If I have a poached egg, or some leftover grilled chicken, it’s a party on the table!
One of the biggest parts of losing weight is changing how you eat. Some people may cut out junk food and soda while others might decide to go on a full-fledged diet. Either way, you're trying to find the foods that will best help you lose weight. Losing weight is hard enough as it is, but knowing what foods are good for you is half the struggle. Thankfully, this is one struggle that has become easier. Here are 10 foods to help you lose weight.
Unprocessed meats are high in protein, making them an ideal food for weight loss. You can even lose up to 100 calories per day with a high-protein diet! With more protein in your diet, you can cut your cravings by 60 percent and forget worrying about those late-night snack attacks. Try Honey Lemon Glazed Chicken for a healthy and protein-packed meal.
2. Chia Seeds: These little seeds are some of the most nutrient-packed foods that you may ever find! One serving of chia seeds is packed with 11 grams are fiber, which allow the chia seed to absorb up to 11 to 12 times its weight in water. So, the seeds will expand in your stomach, making you feel full and reducing your appetite. Try chia seeds in a smoothie like this one!
Don't forget your fruits and veggies! No matter what, adding more of these to your diet and cutting out junk food will definitely help you lose that weight. Try to eat leafy greens like kale, spinach, collards and swiss chard. They're low in calories and carbs, and packed with nutrients and fiber to fill you up. You should also look for broccoli, cauliflower, cabbage and Brussels sprouts because they have tons of protein, fiber and cancer-fighting substances in them. One fruit you should add to your diet is grapefruit. It doesn't have many calories and it can help you feel fuller for longer.
This fish can keep you full for hours without that gnawing hungry feeling later on. Plus, it has tons of nutrients and fewer calories than other fish, so you don't have to worry about jumping on the scale afterwards. Salmon contains good levels of iodine, which is necessary for the proper function of your thyroid, as well as your metabolism. It also has lots of omega-3 fatty acids, which help to reduce inflammation and obesity. Check out our salmon recipes here.
>> Read more: Fish: Which Ones Are the Best to Eat and Why
When you're trying to lose weight, your go-to foods should be the ones that provide you with nutrients and fill you up too. That's what beans like lentils, black beans and kidney beans can do for you. They're high in protein and fiber, which give you that nice full filling after finishing a meal.
Scientists have studied the difference between eating foods in soup and just eating those same foods without the soup. They proved that eating foods in soup makes people feel more satiated, allowing them to eat less calories. A little hint? It's because of the water in the soup. Foods that have a low-energy density usually have a lot of water in them (like fruits and vegetables). So by adding water to your meal, like in soup, you bring on the same effects of low-energy density foods. To get some healthy soup recipes, click here.
These healthy little green superfoods can help you lose weight too! Add one to your salad next time and it can make your nutrient intake increase immensely. Learn to properly open and peel an avocado with the video below and the try it out in our Avocado Chicken Salad.
This food may not always look (or sound) appealing, it makes for a great source of protein. It's also filled with calcium, which aids in the burning of fat. Add just a cup of cottage cheese to your next meal and see how it can benefit your body!
With gluten-free diets becoming popular, the idea that grains are bad for you has also gotten popular. The truth is that not all grains are bad for you; whole grains like oats, quinoa and rice are not only beneficial to your body, but they can also help your metabolic health.
A strange choice for a weight loss food, right? What most yogurt companies won't tell you is that in order to make a fat-free yogurt, they take out all the flavor as well. They need to then replace it with something that will yield the same sweet flavor. Have you caught on yet? Yes, they replace it with sugary substances that are far from healthy. Low-fat yogurts have even been associated with obesity and Type 2 diabetes! Next time, just buy the full-fat yogurt and enjoy all the yummy natural fats.
Life goes on and I don't think I'll be reviving chowstalker.
If you are interested in aquiring all the code, data (and contacts, with their permission) for this once very popular "paleo-inspired" recipe sharing site, please contact me at "ron strilaeff at gmail . com" .
I completely believe simple is always a winner! This recipe is featured in both my C1 Challenge (Spring 2017) and my weekly meal planning service, Simply17.
Enjoy!
Ingredients:
2 Tablespoons olive oil
1 lemon, zested and sliced
1 Tablespoon lemon juice (from part of the lemon)
2 cloves garlic, minced
1 teaspoon dried Rosemary
1 teaspoon dried Thyme
Salt and Pepper, to taste
4 boneless, skinless chicken breasts
1 pound fresh green beans, trimmed
Directions:
Preheat oven to 400 degrees F.
In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, zest, garlic, rosemary, thyme, salt and pepper.
On a large baking sheet place chicken breasts and green beans and drizzle herb mixture over top. Toss gently to coat evenly. Place lemon slices over the top of chicken and green beans.
Roast in oven for 25 to 30 minutes, or until your chicken reaches an internal temperature of 165 degrees F and your green beans are crispy.
Yields 4 Servings
Approved for all cycles.
Photo courtesy of 17DD Blog Community Member, Cynthia C.
Happy Wednesday! I have another Tried and True recipe here to start off your morning. I bet you’re wondering what you should do for dinner. Well, wonder no more. This Lemon Chicken with Veggies dish is just begging for you to make it. It seems like there are millions of different ways to make chicken. This recipe is a new way for us! It’s simple, delicious, and perfect for dinner! It can easily be changed up too, so I’m going to try some other vegetables next time we make it.
I love being able to throw something together before the kids get home from school, then let it cook while we do homework. It’s ready and perfect just in time for dinner. No crazy kids running around the kitchen at 5 o’clock while you’re trying to figure out what to make. Try it out and I bet you’ll love how smoothly your dinner prep (or as I like to call it “witching hour”) goes.
For video instructions, check out:
Adapted from realsimple.com.
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Tilapia is a mild white fish. The average tilapia fillet weighs about 4 ounces, with only around 109 calories and 22 grams of protein. It's an excellent choice for the weight-conscious, and it's low in mercury.
Tilapia fillets are thin and cook quickly. The simple preparation steps and quick baking time make this tilapia recipe perfect for a busy evening. The recipe takes no more than 30 minutes, start to finish!
The butter, lemon, and herbs flavor the fish beautifully, and it makes a fabulous meal with hot cooked rice or a baked potato. I love Brussels sprouts or broccoli with fish, but any steamed vegetable or salad would make a good side dish. You'll find some cooking tips and substitution ideas below the recipe.
Related Recipe: Baked Tilapia With Roasted Red Pepper Mayonnaise
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Unlike many here-today-gone-tomorrow fitness crazes, kettlebell workouts are a time-honored technique that's just finally getting the attention it deserves. Since the weight isn't evenly distributed, using a cast-iron kettlebell forces your stabilizer muscles to work harder. As a result, you'll carve your core, sculpt your shoulders and back, and tone your butt and arms, as well as build power and boost endurance.
As for its calorie-burning capability, the average kettlebell workout melts away 20 calories a minute, says a recent study from the American Council on Exercise. That’s 300 calories gone in just 15 minutes!
Try this total-body circuit from kettlebell expert and celebrity trainer Paul Katami, star of the Kettlebell Konnect DVD. You can do it at home or in the gym to fry fat and tighten up from head to toe.
Workout details: Do a quick dynamic warm-up (1-2 minutes of jumping rope, jacks, or high-knee marches), and then do 1 set of the prescribed number of reps (or time) for each exercise. Move quickly from one move to the next with little rest in between. After you've finished the last exercise, rest 1-2 minutes, and then repeat the entire circuit 1 more time for a 15-minute, fat-blasting workout. If you're up for a challenge, complete 4 circuits total for a full 30-minute session.
You’ll need: A kettlebell (5-15 lbs, depending on your level)
(Never worked with a kettlebell before? Read these helpful tips before getting started.)
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A swing squat isn't like regular squats, Katami says. "It's a hybrid between a squat and a deadlift. A swing is a skill exercise that requires power and momentum."
How to do it: Stand with your feet together, holding the kettlebell in front of your thighs. Step out with your right foot, push your hips back, and lower into a squat. Maintain the natural arch in your spine as you swing the kettlebell between your legs. Swing the bell up in front of your chest (arms stay extended) and quickly step your right foot back into your left. Do this movement as many times as you can with good form for 30 seconds with your right leg, and then 30 seconds with the left.
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"The core comes alive on this one!" Katami says. "It's a combo of a basic squat and a windmill of sorts."
How to do it: Start standing, feet together, with the bell in your right hand in ‘rack’ position (the bell should rest on the back of your hand with the handle running diagonally across your palm). Step out to the left and lower into a squat as you press the bell to ceiling and reach your left hand down between your feet. Try to create a straight line between both hands with your arms, and then slowly return to start position. Perform the movement for 30 seconds on each side (60 seconds total) with no rest in between.
Training tip: "Rotation through the midsection should be the primary focus," Katami says. "Always track your eyes with the bell above you, watching the bell the whole time, and carefully return to the rack position at the start."
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Build strength in your biceps and forearms while you shape up your lower body with this compound exercise.
How to do it: Start with feet together, holding the bell in your left hand. Step back with your left leg, lower into a lunge, and perform a biceps curl (bell bottom down). Immediately return to the starting position. Do 12-15 reps in a row on each side.
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This power move incorporates the entire body, but it really engages your abs during the press.
How to do it: Stand with your feet hip-width apart, with the bell in your left hand in rack position, right hand tucked under your left palm. Push your hips back and bend your knees to lower into a squat, and then quickly explode upward, pressing the bell overhead, reaching your right arm down by your side. Return to rack position and repeat. Perform the movement for 30 seconds on each side (60 seconds total) with no rest in between.
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Get ready to work it! Those burpees you love to hate are taken to a whole new level with this combo move.
How to do it: Hold the kettlebell in your right hand and stand with your feet slightly wider than hip-width apart. To perform a basic high pull, lower into a squat, swinging the bell through your legs, and as you stand, pull the bell back, bending your elbow [as shown in the top right photo]. Immediately lower into a squat and perform a burpee on top of the bell [bottom photo]. Return to start and repeat. Perform the movement for 30 seconds on each side (60 seconds total) with no rest in between.
Training tip: "The bell hand in the burpee takes very little weight," Katami says. So it's almost like a single-arm burpee on the free hand. "Never press directly into the bell in the pushup position," he adds.
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Challenge your entire core (and more!) with this total-body exercise that's great for building core and shoulder stability.
How to do it: Start in an elbow plank position, with the bell just behind your right elbow. Step one hand in at a time to press up into full pushup position. Reach your right hand under, grab the bell, and drag it to the other side. Lower back down into modified plank one arm at a time. That's one rep. Complete 12 reps, alternating sides each time (6 reps per side).
Photos by: Vanessa Rogers Photography
When starting any type of diet, it’s crucial to keep track of several things. For Cycle 1 of the 17 Day Diet, it’s all about detox and rapid weight loss. It’s important to keep tabs on several key factors during this phase to help you gain momentum for starting Cycle 2.
1. Food Intake — If you keep track of the types of food you are eating as well as how much, you will become more in tune with what you’re feeding your body and may lose weight as a result. Keeping yourself fully aware not only keeps you in check during your diet, but may also help you understand why you may plateau at certain points during your diet.
I had a blog reader who experienced a plateau during Cycle 1. She didn’t quite understand why she was no longer losing weight until I asked her to review her food journal. Because she had recorded every morsel of food, she discovered she wasn’t eating enough protein and vegetables and her body was literally starving! A quick correction in her food intake, and losing weight was back in full gear.
2. Weight — Weekly or daily weigh-ins are equally important. Keeping track of your weight in sync with your food journal will help you understand how certain foods affect your weight. Remember it’s important to weigh yourself at the same time during the day as your weight fluctuates all day long. For instance, if you decide to weigh yourself daily, weigh each morning at 7am before you’ve had anything to eat and drink. This will produce consistent and more accurate results.
3. Inches — Dieting is not just about the scale. Some people don’t see a significant drop in weight, but their clothes start fitting better. This is because you’re losing inches! For those who exercise and participate in strength training routines may actually see an increase in weight– muscle weighs more than fat! In fact, you may lose fat, but gain muscle. Pay attention to your inches lost. Consider keeping track of the size of your thighs, waist and upper arms. If the scale is not moving, but the size of your thighs are getting smaller, you will have the motivation to keep going. So make sure you’re keeping track of the size of your body!
4. Emotions — For many of us, we are overweight because we are emotional eaters. We eat when we’re happy. We eat when we’re sad. Heck, we eat when we’re bored! Keeping track of your emotions as you reach for food may help you become more aware of how you’re feeling and what you can do to prevent yourself from eating based on emotions alone. Remember, we’re not “feeling” our food. Food is solely for nutrition and energy for our body. Recognizing our emotions when turning to food for comfort is the first step in correcting the issue and seeking help if needed.
Recipe updated 09/26/2017 to include instructions for using this recipe as a meal prep lunch.
I know that it has already been ‘back to school’ for most kids, but it’s about to be ‘back to school’ for me!
Except that my school is more like work. It doesn’t end at 3, that’s for sure. There were often long days, homework and work on week-ends. That’s because I’m doing my PhD.
I am 4 and a half years in {!}, meaning that I am hopefully within a year of finishing. There are definitely things that need to happen in this year, the least of which is writing my thesis {!!} and having my defense {!!!}. Then you have to call me doctor, or I won’t answer you
So yes…It’s time to roll up my sleeves, dust off my brain, and say hi to science again.
Besides saying good-bye to my {somewhat} relaxing morning routine with Kai, I am going to have to start packing a lunch again! And as much as I like peanut butter, PB sandwiches are a bit depressing.
That’s how this kale barley salad was inspired. It is healthy, convenient, packed with goodies. It will keep in your fridge for a few days {minus the avocado} so you can prep up a big batch and eat it for several days.
My favorite part about this kale barley salad {besides the flavor!} is the different textures. Are you a texture eater? I am! This salad has the leafy kale, creamy avocado, crunchy sunflower seeds, smooth, chewy barley. I love all the contrasting textures.
The base of the salad is kale. Maybe you are on the kale bandwagon, maybe not. I have found that the secret to eating raw kale salads is to marinate your kale in the dressing for at least 30 minutes before eating it. It also helps to give it a bit of a massage when you wash it.
I added pearl barley to the salad to give it some ‘staying power’. I hate it when I eat my lunch and am hungry an hour later! Plus I absolutely adore the texture of the pearl barley….so smooth and chewy and slightly nutty in flavor.
To add some protein to this kale barley salad, I threw in some chickpeas, feta and sunflower seeds. We ate this salad for dinner one night and Ben also added some chicken breast, but honestly, I was good with how it is.
Then…the vinaigrette! It is a tangy white wine vinegar, honey and lemon vinaigrette. Super simple, and works perfectly with the kale, feta, chickpeas, sunflower seeds, avocado.
It all comes together as a slightly lemony, sorta tangy, all-round delicious, fresh, healthy, tasty salad.
Long before I started the 17 Day Diet, I was losing weight on my own without following a “diet”.
I was eating whatever I wanted to, but cutting my portions in half.
I lost weight.
It took some time to lose the weight, but one of the reasons I was successful (besides limiting portions) was the fact that I kept track of everything I ate.
I also had a daily weigh-in log so I could review past weeks to see how I was doing, to check on food intake and figure out why I was at a plateau or why I was gaining weight.
Fast forward a few years and I started my 17 Day Diet Blog. I used these same food journals and weigh-in logs that I had once created to keep track of my progress…and it still worked!
I have a lot of free tools on this blog to help you along the way. Here are just a few:
1. Food Journal
Now, these free tools should work just fine. However, if you’re looking for something a bit more, you may browse my store for more in-depth tools such as planned menus and recipes.
If you’re on the go like me, you’ll find all of my meal planning kits are mobile-friendly. All the food journals and daily weight trackers are fillable PDF forms that you can save on your computer or your tablet and use them daily all while saving your entries for future use and review.
I had one blog reader email me some time ago. She could not understand why she was not losing weight on Cycle 1 anymore.
Luckily, she had kept track of her exact food intake on the helpful food journals that come with Simple N’ Lean 17 that she had purchased here on the blog. She was to review her logs for the last week to see where her diet had changed.
Sure enough, she had decreased her protein intake because she simply was not hungry and her body decided it would hold on to the food she was feeding it, and as a result she stopped losing weight. Because she had been keeping track of her food intake using the food journals, she was able to quickly correct the problem and she began seeing results again.
Starting a low-carb diet? Bet you’re wondering what YOU can snack on when the rest of the family is enjoying verboten foods. Well this recipe, if you can call it a recipe, is one solution. It’s suitable for Atkins Induction Phase, Keto diets and even Primal followers that eat occasional cheese. Takes just minutes to make and bake! This is now my #1 recipe in popularity, having well over 30,000,000 fans on Facebook now, blowing my Lebanese Baked Chicken (my former #1 recipe) right out of the water.
And if you seed the jalapeno, like I did, these were not even all that hot (I don’t like real hot/spicy foods). Leave the seeds in if you like to spice things up! These are delicious and so low-cal/low-carb you could eat the entire batch if you were so inclined! The hubs and I split this batch equally and we both loved these! Now, to be quite honest, I’ve also just melted plain old pepper-jack cheese before, but these really are better for some reason. Maybe the cheese is better; maybe the fresh pepper is just better. All I know is these are much better than just melting jack cheese! Some have asked, and if you try to save some and reheat, you better really watch them closely, as they are inclined to burn when reheated.
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php
DISCLAIMER: By personal choice, I do not receive money for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.
INGREDIENTS:
1 cup shredded Monterrey Jack cheese
1 medium fresh jalapeno, sliced real thin
DIRECTIONS: Preheat oven to 350º. Place a sheet of parchment paper on a metal cookie sheet. DO NOT use a silicone/silpat sheet, waxed paper or foil (unless it’s the special non-stick foil) to bake these or they will not cook properly. Using a tablespoon, scoop up 1 T. of cheese and make a small pile on the parchment. Press it slightly flat. Repeat 15 more times. Place a slice of jalapeno on top of each pile. Pop into 350º oven for about 10-12 minutes. I would recommend browning them a wee bit more than shown in the photo for a firmer snack to serve at parties. These are somewhat pliable if under browned. Allow them to completely cool and fully firm up before removing from the pan for best results.
NUTRITIONAL INFO: Makes 16, each contains:
25.5 calories
2.13 g fat
0.10 g carbs, 0.02 g fiber, 0.08 g NET CARBS
1.63 g protein
60 mg sodium
