Sep 222015

I have some bad news, people. Prepare yourselves. Tomorrow is the first day of fall, which means right now, at 10:14 pm eastern standard time, there is only 1 hours and 46 minutes left of summer. So I’m going to spend those precious moments remembering one of the best parts of my summer–an amazing cooking class in Thailand on my honeymoon. Not only did I learn how to make this delicious green papaya salad (som tum), but I got to see my culinarily challenged husband cook for the first (and likely last) time ever. You think I’m exaggerating. I am not.
Papaya is one of the fruits I don’t eat very often (except when I’m on my honeymoon in Thailand, of course) but I was excited to see it available in this little local asian market I like to call Trader Joe’s. Although it’s also delicious fully ripe, I for this recipe you want an underripe fruit to use in this savory dish. If you’ve never had papaya salad you should try it stat–it has that beautiful mix of salty, spicy, and a tad sweet, that makes Thai food so freaking good. Be warned, if you aren’t into spicy food, you may want to cut back on the garlic and red chiles. Or just man up.
Nutrition Highlights: Papaya is packed with vitamin C, folate, fiber, carotenoids (vitamin A) and tons of other nutritional goodies. One cup of shredded green papaya only has 55 calories and 7 grams of sugar, but is very filling from all the fiber. The salad also has green beans, tomatoes, and peanuts, which make this a hearty meal or side.
And before I give you the recipe, here is photographic evidence proving both that Jeff has cooked exactly 1 time in his life, and that I still look ridiculous in a chef’s hat.
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Spicy Thai Green Papaya Salad (Som Tum)
Makes about 4 servings as a side
adapated from Baan Hongnual Cookery School in Chiang Mai (go there!!!)
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What’s in it:
1 large green papaya, peeled and shredded*
2 cloves garlic
3 small fresh or dried red chilies (less if you are spice-averse)
1 cup grape tomatoes, halved
1 cup green beans cut into 1 inch long pieces
2 Tbsp fish sauce
2 Tbsp lime juice
1 Tbsp sugar (technically palm sugar should be used but I didn’t have that)
2 Tbsp roasted peanuts, roughly chopped
1 Tbsp dried shrimp (authenic versions use it but I omitted it since I didn’t want to buy it and I think you get that hint of fish flavor from the fish sauce).
Thai basil or cilantro for garnish

How to make it:
1. Using a mortar and pestle pound the garlic and chilies until well crushed. Alternately, finely mince.
2. Add fish sauce, lime juice and sugar and mix well.
3. Add green beans, green papaya, roasted peanuts, tomatoes (and dried shrimp if using) and toss well in the sauce. Enjoy!

*Papaya is ripe when the skin starts to turn from green to yellow. For this recipe, we WANT the unripe fruit, so choose a green firm fruit. You can shred it using a grater, spiralizer, or can slice into thin matchsticks instead.

Aug 302015

Summer produce is at it’s absolute best right now. I think you would have to actually try hard to make something bad when you’re working with such great produce. This meal was the result of a trip to the farmers market, a random assortment of veggies that ended up in my kitchen, and then magically turned into something incredibly tasty. Not only were the zucchini/squash noodles, tomatoes, and corn insanely fresh, I would also happily bathe in this avocado pesto. It was actually shocking there was any left after all of the taste testing, I mean “quality control” I was doing while I made it.
I was looking for an excuse to use my awesome new spiralizer and vitamix (I swear I didn’t get married just for the appliances…) and making veggie noodles and a sauce seemed like the perfect option. This sauce is sort of a mix, or should I say beautiful union, between pesto and guacamole, made with garlic, basil, lemon juice, jalapeno, and avocado. You could call it pestamole. Or maybe guacapesto. Whatever you call it, it was the perfect topping for raw summer squash noodles and plenty of fresh toppings.
Nutrition Highlights: Summer squash (zucchini and yellow squash) make the perfect low cal low carb base (only about 20 cal per cup) for a veggie noodle bowl. No problem if you don’t have a fancy spiralizer, you can just use a vegetable peeler or box grater for a similar effect with a little more elbow grease. The sauce, which is vegan and gluten free, has healthy fat from avocado and vitamin/mineral packed basil (especially vitamin K which helps keep the blood clot properly). You can top this summer bowl with any thing you like, but I kept this version vegetarian, adding some leftover grilled corn for healthy carbs, chickpeas for fiber/protein, spicy sunflower seeds for protein/fat, and some heirloom tomatoes. Because it’s August and there should be heirloom tomatoes in EVERYTHING. You could top this bowl with some grilled chicken or shrimp, grated parmesan, or any other vegetables you have. The possibilities are endless!
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Summer “Noodle” Bowls with Spicy Avocado Pesto
makes 3-4 servings
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For the avocado pesto:
1 ripe avocado
Juice from 1-2 lemons
2 small or 1 large garlic clove
1 cup packed basil leaves
1 jalapeno, seeded (optional)
2 tablespoons olive oil
1/4 cup water (more as needed to thin sauce)
Salt and pepper to taste

For the noodle bowls:
3-4 summer squash (yellow squash or zucchini work well)
Toppings that I used: toasted sunflower seeds, chickpeas, heirloom tomatoes, grilled corn
Other topping ideas: grilled portobello mushrooms/eggplant/peppers, grilled shrimp or chicken, fresh mozzarella or shave parmesan, quinoa or farro, the list is endless!

How to make it:
1. To make the sauce, combine all of the ingredients in a blender or food processor and combine until smooth. Add additional water as needed to thin the sauce slightly. Taste and season with salt and pepper. Add extra lemon or garlic if it needs an extra punch!
2. Prepare your “noodles” by using your spiralizer or box grater to noodleize (yes, that’s the techinical term) the squash.
3. Prepare your toppings. I toasted my sunflower seeds in a small frying pan with a spray of olive oil, sprinkle of chili powder, and salt to add a little extra pizzaz but already toasted/salted seeds are fine too! This is the perfect “clean out your fridge dish”, so top the bowl with any leftovers you have. Grilled corn and tomatoes are a great sweet compliment to the spicy, herbal, smooth pesto.
4. Toss the noodles in the sauce and top with rows of toppings. Enjoy this bowl of summa goodness while it’s hot (outside, not in the bowl).
I mean does it get any better than that?

Jul 072015

This just in–trends are no longer just for clothes, shoes, and hair. Food trends are taking the world by storm. Kale, for example. I’m pretty sure kale existed in nature before 2013, but I sure hadn’t seen, tasted, or juiced it before. Now it’s everywhere all the time (and I’m not mad about it). Don’t get me started on “bone broth”. And if I see another instagram post of a big fluffy donut or ice cream sandwich…well let’s be honest, I’ll probably just like it. And finally, the trend I’m talking about today–toast. So simple, so versatile, so delicious. I’m jumping on the toast train with 2 simple toast recipes: Avocado, Lemon, Chili & Sesame and Blackberry-Nectarine Ricotta & Honey.
Guess how long it took me to make not one but TWO awesome toast varieties you see below. Just GUESS. 10 minutes, that’s how long. The key to toast success is three fold. One, you need perfect toasted bread. None of that processed pre-sliced stuff here. My favorite is something sturdy and seedy like a multigrain loaf. Two, fresh, simple toppings. Here I used avocado brightened up by fresh lemon juice, and ricotta topped with seasonal fruit. Three, texture and color. Don’t underestimate the power of some black sesame seeds, chili flakes, and lemon zest or toasted pistachios and a drizzle of honey to make your toast that much more exciting.
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The real beauty of the toast trend is that it can be eaten for any meal of the day. It can be a perfect breakfast, brunch, lunch, dinner, or even an impressive appetizer when you have guests over. You can add a poached egg on top for extra protein, or some fresh greens to get in an extra serving of veggies. The possibilities are endless.
Nutritional Highlights: Toast is an amazing vehicle to get a variety of macro and micro nutrients into one meal. Using a healthy whole grain bread provides fibers and healthy carbs. My avocado toast has tons of healthy fat (adding an egg would up the protein too). The ricotta version has healthy fat and protein from ricotta (which is pretty low calorie compared to other cheeses at 50 cal per 2 tablespoons) and pistachios, and tons of vitamins from the fruit. Skip the honey if you’re watching your sugar intake, but I love the touch of sweetness. The other great thing about toast is it’s essentially just an open faced sandwich (duh) so you’re only eating 1 slice of bread instead of 2 to manage carbs and portions. I’ll toast to that.
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Two Perfect Toast “Recipes”
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Avocado-Lemon Toast with Sesame & Chili

What’s in it:
1 slice of thick whole grain bread, toasted
1/2 large avocado
1 tablespoon fresh lemon juice
Salt and Pepper to taste
Optional (but encouraged) toppings: 1/4-1/2 teaspoon each fresh lemon zest, chili flakes, and black sesame seeds, a few cilantro leaves

How to make it:
1. Toast the bread.
2. Meanwhile, mix 1/4 of the avocado with lemon juice, salt, and pepper. Slice the remaining 1/4 avocado thinly.
3. Spread the toast with the mashed avocado and then the sliced (note: using the mashed and sliced combo is for aesthetic purposes only…if you’re not serving this to guests feel free to just mash it all!)
4. Top with the chili flakes, lemon zest, black sesame seeds, cilantro leaves, and additional salt as needed.

Ricotta, Nectarine, & Blackberry Toast with Pistachios and Honey

What’s in it:
1 slice of thick whole grain bread, toasted
3 tablespoons ricotta
Fresh fruit: I used 1/2 nectarine and about 8 blackberries, but any berries/fruit would work!
Optional (but encouraged) toppings: 1 Tablespoon toasted pistachio (or other nut) and a drizzle of good honey.

How to make it:
1. Toast the bread.
2. Top with the ricotta, arrange fruit, sprinkle nuts, and drizzle with honey.
3. Eat.

Jul 012015

After spending two weeks in Thailand for my honeymoon, I wasn’t so sure I was ready to come back to America. The beaches were beautiful, the were people friendly, you could have an AMAZING massage for approximately $4, and you can eat pad thai daily with no shame (ps, recipes coming soon!). But, alas, here I am back in the US and I’ve gotta say it’s not so bad here either. Between the supreme court decision last week, the perfect NYC weather, and the 4th of July coming up this weekend, I’m feeling pretty patriotic. Here are two amazing recipe ideas to spice up (literally and figuratively) your summer BBQs!
Making delicious food in the summer is easy because the produce is so freaking good. Too many people miss this amazing opportunity at have a 4th of July cookout with some sad hot dogs, stale doritos, and maybe a lone slice of watermelon if you’re lucky. Add color and flavor to your bbq using lots of fresh fruits and veggies, in these dishes that look way more advanced than they are.
This salad is a mix of chopped kale, cooked quinoa, cubed mango and avocado, toasted sunflower seeds, and cilantro. The amazing charred jalapeno vinaigrette adds the perfect punch to bring it all together.
These kebabs may look like your standard chicken skewers, but looks can be deceiving. These are actually swordfish skewers, which are perfect for grilling due to its sturdy texture. The marinade is a spicy mix of ginger, garlic, soy, and dijon and they can be skewered along with any of your favorite veggies.
Nutrition highlights: Both of these recipes are incredibly healthy. The kebabs use swordfish which is low in calories (150 per 3 oz serving), and high in protein and omega-3 fatty acids which is great for controlling inflammation in your body. A simple marinade and lots of veggies makes this a very healthy bbq option. The salad is great too, and on it’s own is completely gluten free and vegan. It’s high in protein from the quinoa and healthy fats from the avocado and sunflower seeds, and tons of vitamins (like C and A). It can stand alone as a meal or be the perfect side for your summer BBQ.
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Mango-Avocado Quinoa Salad with Charred Jalapeno Vinaigrette
Makes 3 servings as a main, 5-6 as a side
adapted from
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What’s in it:

For the salad-
3/4 cup quinoa
1 mango, cut into 1/2 in cubes
1/4 cup roughly chopped cilantro
1 large avocado, cut into 1/2 inch cubes (note, don’t cut avocado until right before use)
1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced
1/4 cup toasted sunflower seeds

For the dressing-
1 jalapeno
1 shallot, minced
1 lime, juiced
1 tablespoon apple cider vinegar
1 teaspoon honey or agave nectar
2 tablespoons olive oil
Salt/pepper to taste

How to make it:
1. Cook your quinoa. Combine 3/4 cup quinoa with 1 1/4 cups water, bring to a boil, and reduce to a simmer for 10-12 minutes or until water is evaporated. Remove from heat and allow to cool while you prepare the rest of the salad.
2. Heat a heavy skillet (I used a cast iron skillet) over high heat. Half the jalapeno and carefully remove the seeds (don’t touch your eyes or you will pay). When pan is just starting to smoke, place the jalapeno cut side down and cook for 3-4 minutes, flip and cook for another 3-4 minutes, pressing down slightly so you get a nice char on the outside. If you are using raw sunflower seeds, you can toast them in this same pan for 2-3 minutes until lightly browned. If you’re using already roasted/toasted sunflower seeds you can skip this step.
3. Make the dressing by finely mincing the jalapeno and then adding the vinegar, lime juice, minced shallot, and honey. Whisk to combine. Slowly add olive oil while whisking the dressing. Taste the dressing and add salt and pepper. Set dressing aside.
4. Make the salad by combining the all of the cooled quinoa, thinly chopped kale, and 3/4 of the cilantro, avocado, mango, and sunflower seeds. Toss this with the dressing and add salt and pepper to taste. Top the salad with the remaining cilantro, avocado, mango, and sunflower seeds for presentation. Enjoy!

-You can make the vinaigrette and prepare the salad ingredients (except the avocado/mango) up to 2 days in advance. Just toss all of the ingredients before serving!
– If you’re making it for a main, feel free to add other ingredients like red bell peppers, black beans, or tomatoes. Be creative!
– Depending on how much heat you like, you can use more or less jalapeno in the dressing.
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Spicy Swordfish Skewers
Makes about 4 servings (6 smalls skewers or 4 large)
adapted from Ina Garten
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What’s in it:

3 Tablespoons reduced sodium soy sauce
2 Tablespoon peanut or canola oil
1 teaspoon grated lemon zest (from 1 lemon)
2 Tablespoons fresh lemon juice (from 1 lemon)
1 Tablespoon minced fresh ginger root
1 Tablespoon minced garlic (about 2 cloves)
1 Tablespoon dijon mustard
1/2 teaspoon red pepper flakes (optional)
1 1/4- 1 1/2 lb swordfish steak, cut into 1 inch cubes
Salt, Pepper to taste
Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms
6 bamboo skewers, soaked for 30 minutes in water

1. Make the marinade by combining the first 8 ingredients. Add the cubed swordfish and marinate in a plastic bag or sealed container for at least 1 hour (preferably 4-8).
2. Prepare the vegetables by cutting them into pieces as close as possible to size as the swordfish cubes.
3. Preheat your grill or grill pan to medium-high.
4. Make the skewers by alternating veggies and swordfish cubes. Brush the kebabs with some of the remaining marinade and season with salt and pepper as desired.
5. Grill the kebabs for about 2-3 minutes per side, until swordfish is just cooked through and veggies and fish are browned. Serve immediately and enjoy!

May 282015

Long time no see! I’ve had quite the eventful few months, which is why I’ve been shamelessly neglecting tush cook. Between finishing the most intense semester of grad school yet, 2 jobs, and planning a wedding, my hands have been a little full. But, today I’m excited to share not only these amazing energy nut bars, but also the 1 week countdown to our wedding weekend. Woah.
Let’s focus on the bars first (we’ll get to the wedding later). Do you ever secretly hate yourself when you spend $3 for a granola bar and think, I could probably make these myself? Well I have, so I did. To be honest the first time I made these they didn’t come out exactly as planned, they were a little sticky and didn’t hold together as well as I hoped. But I adjusted the recipe slightly and now they are PERFECTION. The best part about making these kind-of KIND bars yourself is not only the serious discount, but also that you can put in whatever you want or have lying around in the pantry. For me that meant dried blueberries + coconut + chia seeds + pistachios + cinnamon + lots of other nuts and seeds + some brown rice puff cereal. I have to say I’m pretty obsessed with how these turned out.
The other awesome thing, is you can make a big batch of these, wrap them individually in plastic wrap, and freeze them to make them last longer.
Nutrition highlights: Let’s get this out of the way too before we talk wedding. Nut bars like this have gotten a little bit of a bad rep lately, since I’m not going to lie, they can be a little high in fat. But guess what? We all need fat, and nuts give us a healthy kind, and keep us fuller longer than any other type of nutrient. In moderation nuts are an incredible food to include in your diet. So eat your nuts (without going nuts). The other bonus to making your own bars is that you can cut them into whatever size works for you. I cut mine into smaller squares for a perfectly portioned snack, rather than the full sized bars.
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Blueberry, Pistachio, Coconut & Chia Kind-of-KIND Bars
(makes about 10-14 bars depending on the size)
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What’s in it:
¾ cup almonds, raw and unsalted
½ cup walnuts, raw and unsalted
½ cup pistachios, raw and unsalted
¼ sunflower seeds, raw and unsalted
1 T chia seeds
⅓ cup puffed rice cereal (or other puffed grain cereal)
⅓ cup dried blueberries
1 teaspoon cinnamon
3 tablespoons honey
3 tablespoons brown rice syrup
½ teaspoon vanilla
½ teaspoon sea salt

How to make them:
1. Preheat the oven to 350°f. Line an 8×8 baking pan with parchment paper and spray a large bowl and spatula with non-stick spray.
2. Spread the almonds, walnuts, and pistachios in a single layer on a baking sheet. Bake for 7 minutes, shake the pan and add the sunflower seeds, and bake an additional 2 minutes, and then coconut for 1 minute, or until nuts are toasted and fragrant.
3. Coarsely chop the toasted nuts, and put them in the prepared bowl. Mix in the cereal, chia seeds, and dried blueberries.
4. Pour the honey and brown rice syrup in a small saucepan. If you’re really fancy, clip on a candy thermometer and heat the mixture over medium-high heat until it reaches 260°f. If you’re like me and don’t even know what a candy thermometer looks like, just heat the mixture until it’s bubbling.
5. Turn off the heat and mix in the salt, cinnamon, and vanilla, then pour the mixture over the nut mixture and stir to combine.
6. Pour into the prepared baking pan and press the mixture so it is even (greasing the bottom of a measuring cup and pressing works well).
7. Let the pan sit at room temperature for about 1 hour (you can refrigerate it to speed up the process). Once the mixture has set, take it out of the pan and cut it into 10-14 bars.

A few extra recipe notes:
– For storage, wrap individually in plastic wrap so they don’t stick together. They are good for about a week at room temp or can be frozen.
– Feel free to swap any nuts, seeds, and dried fruit you like. Note that the bigger the nut, the longer it usually takes to toast, so you may need to toast them separately and watch the nuts closely so they all are properly toasted but not burnt (that’s what gives these such great flavor).
And now the fun stuff! I’m getting married in just over 1 week (cue excitement, nervousness, all of the emotions, etc). I made this recipe originally to thank the hostesses of my AMAZING cooking theme bridal shower for “getting off their tush and showering me with love”. See below for vegetable vases, cookbooks photoshopped with my face, and of course chef’s hats for the #1 chef and taste tester. Lucky to be so loved and can’t wait for the celebrations to continue next weekend. Here’s to what will probably be my last blog post as a Lubin!
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Mar 302015

In honor of Easter, I figured it was appropriate to make some “rabbit food”. Some really really tasty rabbit food that you should eat ASAP. This is my favorite hummus I’ve tried in a while, and the color is absurdly awesome. I’m hoping that if I make enough springy food, then the weather might catch on and stop being so miserable and cold. Wishful thinking…
Homemade hummus- SO much better than the store bought stuff it’s not even comparable. The best part is it’s also SO easy to make. You throw things in a food processor and press a button, doesn’t get much easier than that. This recipe does have an extra step to roast the beets, but the subtle sweetness and gorgeous color it gives is so worth it.
Nutritional highlights: Beets get that awesome red color from a phyto-chemical called betalain, which have mega anti-oxidant, anti-inflammatory, and detoxification properties. Simply put, it does good things for your body and you should eat it. In addition to the beets, we also have lots of fiber and protein from the chickpeas, heart healthy garlic, healthy unsaturated fats from the olive oil and tahini. One thing to note about homemade hummus: it doesn’t last as long as the store bought stuff (because it doesn’t have any of those nasty preservatives, duh). So eat in less than a week…don’t think that will be problem. Extra bonus: This recipe is gluten free and vegan/vegetarian!
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Roasted Beet Hummus
Makes about 1 1/2 cups
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What’s in it:
1 large or 2 small red beets
1 can chickpeas (15 oz, try for the less sodium kind)
1 lemon, zested and juiced (about 1 tsp zest and about 2-3 Tbspn juice)
2 small cloves of garlic (or one if they’re mega)
1 Tbsp tahini
2 Tbsp good olive oil
Salt and pepper, to taste

How to make it:
1. Roast your beets (this can be done in advance or you can use a few left over beets). Preheat your oven to 400. Cut the beets in quarters drizzle with olive oil and sprinkle with salt. Roast for about 40 minutes until beets are tender (check by piercing the center with a fork). Set aside to cool.
2. Rinse and drain your chickpeas in a colander (this helps get rid of some of the extra sodium).
3. In a food processor, add the cooled beets, garlic, half of the lemon zest, all of the lemon juice. Pulse to combine.
4. Add the chickpeas and tahini. Turn on the food processor and drizzle in the olive oil. Pulse until smooth.
5. If the hummus still seems too thick, add an additional Tbsn oil or water (for lower cal/fat) to thin it out.
6. Season with salt and pepper to taste and pulse again to combine.
7. Garnish with a few chickpeas, remaining lemon zest, and a sprinkle of sea salt. Serve with any assortment of veggies, pita, or crackers, and enjoy!

Mar 062015

1 month and 5 days. That’s how long it’s been since my last blog post. And my last good nights sleep, probably. And the last time I cooked myself a real meal. Why all the dramatic whining, you might be wondering? Well, it turns out dietetic internships are A LOT of work and it is NOT the best idea to continue working 2 other jobs simultaneously. Who knew? Still, I’m learning more than I ever thought possible, and I’m finally feel like I’m working toward the right career for me, and getting close(ish) to the finish line. So here is a quick recipe that I’m going to share with you quickly, so I can get back to my medical nutrition therapy.
Cauliflower rice was a brilliant discovery. Simply pulse raw cauliflower in a food processor (not too much though or you’ll have cauliflower paste), and use in your favorite fried rice recipe. I mean it’s clearly not the same as real rice, don’t get me wrong. It doesn’t have the sticky starchiness that you would get from rice, but as a vehicle for delicious veggies, sauces, and spices, it’s perfect for me. This time I used carrots, edamame, scallions, pineapple, egg, and almonds. And sriracha, duh.
Nutrition highlights: A cup of rice is 216 calories versus a cup of riced cauliflower for about 30. Another fun fact is a serving of rice is actually only 1/2 cup, which is just a rudely small amount that no person can restrict themselves to. Besides the calories, cauliflower will also give you way more nutrients, like vitamin C, K, folate, fiber, and on and on. The other fried rice ingredients make this even healthier, with more vitamins from the pineapple, protein from the egg and edamame, and healthy fat from the almonds. You can add chicken or shrimp to this recipe if that is your thing, and feel free to use any of your favorite veggies too!
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Pineapple-Edamame Cauliflower Fried Rice
makes about 2 servings as a meal
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What’s in it:
1 medium head of cauliflower, rinsed and dried well
1 T sesame oil, divided
1 cup fresh pineapple chunks (about 1/2 inch pieces)
1/3 cup frozen shelled edamame
1/3 cup diced carrots
5 scallions, diced (set aside 2 tablespoons for topping)
2 garlic cloves, minced
1 whole egg plus 1 egg white
2 T soy sauce, more to taste
About 20 roasted almonds, roughly chopped
Optional: sriracha!

How to make it:
1. Remove the core of the cauliflower (save it to dip in hummus) and roughly chop the head into florets. Depending on the size of your food processor, you may need to do this in 2 batches. Place half of the florets in the food processor and pulse until the cauliflower resembles rice or couscous, being careful not to over process. Set aside
2. Heat a wok or large saute pan over medium-high heat. Let the pan get very hot, add half the sesame oil. Add the onions and garlic and saute for 30 seconds. Add the pineapple and the carrots, edamame, scallions (except 2 T). Saute for 3-5 minutes until vegetables and pineapple have softened slightly and have browned bits. Stirring less and higher heat will help them get a nice slight char in places. Set veggies aside.
3. Add remaining oil to the pan and add the egg, and scramble to break it up into little pieces.
4. Add the veggies and the “rice” to the egg and stir to combine. Add the soy sauce and cook for about 3-5 minutes until the rice is slightly tender and everything is hot.
5. Top with chopped almonds, remaining scallions, and sriracha!