Health News
1 pound asparagus (trimmed)
1 TBS butter
1/2 onion (diced)
1 clove garlic (chopped)
4 cups "cauliflower rice"
1/2 cup chicken broth (or veggie broth)
1/2 cup Parmesan cheese(freshly grated)
1 TBS butter
Celtic sea salt & pepper to taste
1 splash lemon juice
4 eggs
Place the cauliflower in a food processor and chop until it resembles small pieces of rice and set aside.
Cook the asparagus in boiling water until it turns dark green, about 1-2 minutes, remove it from the heat, give it a cold water bath o stop the cooking process and set it aside.
Melt the butter in large sauce pan. Add the onion and saute until tender, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the cauliflower rice and stir to coat with the butter. Add 1/2 cup of the stock and stir while simmering until it is gone. Continue until the cauliflower rice is cooked (about 5 minutes). Mix in the parmigiano reggiano and butter and stir until melted. Remove from heat and mix in the lemon and the asparagus.
Bring a large pot of water to a boil and reduce the heat to medium. Swirl water really fast in the pot. Crack an egg into a bowl and pour the egg from the bowl into the water. Repeat for the remaining eggs. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. Split the risotto among 4 plates and top with the poached eggs. Makes 4 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Risotto = 494 calories, 14 fat, 17g protein, 49 carbs, 4g fiber
"Healthified" Risotto = 210 calories, 14g fat, 15.6g protein, 5 carbs, 3g fiber
CLICK HERE TO FIND THE FOOD PROCESSOR I USE TO MAKE "CAULIFLOWER RICE"
- Gourmet Mushroom Risotto
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- Bacon Carolina "rice"
This is a very flavorful side dish that goes great with shrimp! 1 (1/2-pound) piece slab bacon, cut crosswise into 1/4-inch-thick pieces 1 1/4 cups finely chopped onion 2/3 cup finely chopped celery 2 garlic cloves, minced 1/2 tsp dry mustard 1/4 tsp...
- Chicken Wild "rice" Soup
I know the recipe sounds weird, instead of heavy cream, I used cream cheese. This added an amazing flavor without extra calories, 1 TBS of cream is 50 calories, 1 TBS of cream cheese is also 50 calories. Since you only need a small amount of cream cheese...
- Shrimp And Pine Nut Risotto
4 1/2 cups "riced" cauliflower 2 TBS coconut oil or butter 1 small onion, diced 2 TBS white wine (optional...I didn't use) 1/2 cup chicken broth 1/4 cup butter 2 cloves garlic, minced 1 tsp chili powder 12 ounces medium shrimp, peeled and deveined,...
Health News
Asparagus Risotto with a Poached Egg
1 pound asparagus (trimmed)
1 TBS butter
1/2 onion (diced)
1 clove garlic (chopped)
4 cups "cauliflower rice"
1/2 cup chicken broth (or veggie broth)
1/2 cup Parmesan cheese(freshly grated)
1 TBS butter
Celtic sea salt & pepper to taste
1 splash lemon juice
4 eggs
Place the cauliflower in a food processor and chop until it resembles small pieces of rice and set aside.
Cook the asparagus in boiling water until it turns dark green, about 1-2 minutes, remove it from the heat, give it a cold water bath o stop the cooking process and set it aside.
Melt the butter in large sauce pan. Add the onion and saute until tender, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the cauliflower rice and stir to coat with the butter. Add 1/2 cup of the stock and stir while simmering until it is gone. Continue until the cauliflower rice is cooked (about 5 minutes). Mix in the parmigiano reggiano and butter and stir until melted. Remove from heat and mix in the lemon and the asparagus.
Bring a large pot of water to a boil and reduce the heat to medium. Swirl water really fast in the pot. Crack an egg into a bowl and pour the egg from the bowl into the water. Repeat for the remaining eggs. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. Split the risotto among 4 plates and top with the poached eggs. Makes 4 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Risotto = 494 calories, 14 fat, 17g protein, 49 carbs, 4g fiber
"Healthified" Risotto = 210 calories, 14g fat, 15.6g protein, 5 carbs, 3g fiber
CLICK HERE TO FIND THE FOOD PROCESSOR I USE TO MAKE "CAULIFLOWER RICE"
- Gourmet Mushroom Risotto
If you want to watch me make a healthy "risotto" on KARE 11 TV show, click HERE. 1/2 cup chicken broth, divided 3 TBS coconut oil or butter, divided 1 pound portobello mushrooms, thinly sliced 1 pound white mushrooms, thinly sliced 2 shallots, diced...
- Braised Beef With Coconut Risotto
1 grass fed beef stew meat, cut into 2 inch pieces and dried with towel Salt and freshly ground black pepper Coconut oil, for searing 2 slices nitrate free bacon, chopped 1 onion, chopped (divided) 1 tsp ginger, chopped 3/4 cup organic Tamari sauce (soy...
- Bacon Carolina "rice"
This is a very flavorful side dish that goes great with shrimp! 1 (1/2-pound) piece slab bacon, cut crosswise into 1/4-inch-thick pieces 1 1/4 cups finely chopped onion 2/3 cup finely chopped celery 2 garlic cloves, minced 1/2 tsp dry mustard 1/4 tsp...
- Chicken Wild "rice" Soup
I know the recipe sounds weird, instead of heavy cream, I used cream cheese. This added an amazing flavor without extra calories, 1 TBS of cream is 50 calories, 1 TBS of cream cheese is also 50 calories. Since you only need a small amount of cream cheese...
- Shrimp And Pine Nut Risotto
4 1/2 cups "riced" cauliflower 2 TBS coconut oil or butter 1 small onion, diced 2 TBS white wine (optional...I didn't use) 1/2 cup chicken broth 1/4 cup butter 2 cloves garlic, minced 1 tsp chili powder 12 ounces medium shrimp, peeled and deveined,...