Health News
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, tails left on
1/3 cup pine nuts
1/4 cup sliced black olives
1 large red chile pepper, minced
ground black pepper to taste
Place cauliflower pieces in a food processor and pulse until small pieces of "rice." Heat oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in "rice" until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 4 minutes.
Pour in 1/3 of the chicken broth; stir constantly as the cauliflower simmers and slowly absorbs the broth, about 3 minutes. Add half of the remaining broth, and continue stirring until absorbed, about 2 minutes.
Stir in chile, garlic, butter, shrimp, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 3 minutes. Season to taste with black pepper. Makes 4 servings.
NUTRITIONAL COMPARISON (per serving):
Traditional Risotto = 765 calories, 99.2 carbs, 3.1 fiber, 27 protein, 25g fat
"Healthified" Risotto = 355 calories, 5.9 carbs, 2.9g fiber, 27 protein, 25g fat
- Asparagus Risotto With A Poached Egg
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Health News
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, tails left on
1/3 cup pine nuts
1/4 cup sliced black olives
1 large red chile pepper, minced
ground black pepper to taste
Place cauliflower pieces in a food processor and pulse until small pieces of "rice." Heat oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in "rice" until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 4 minutes.
Pour in 1/3 of the chicken broth; stir constantly as the cauliflower simmers and slowly absorbs the broth, about 3 minutes. Add half of the remaining broth, and continue stirring until absorbed, about 2 minutes.
Stir in chile, garlic, butter, shrimp, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 3 minutes. Season to taste with black pepper. Makes 4 servings.
NUTRITIONAL COMPARISON (per serving):
Traditional Risotto = 765 calories, 99.2 carbs, 3.1 fiber, 27 protein, 25g fat
"Healthified" Risotto = 355 calories, 5.9 carbs, 2.9g fiber, 27 protein, 25g fat
- 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...
- Slow Cooker Jambalaya
Here is an easy dinner to throw together the night before. I put everything in a Crockpot and prepared the cauliflower rice the day before. When I woke up, I pulled the Crockpot shell out of the fridge, plugged it in. Then all I had to do when I got home...
- 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...
- Seafood Risotto
I love the TV show Hell's Kitchen. I always wanted to be a chef:) When they make the lobster mascarpone risotto, my mouth starts to water. So here is my healthier version. Enjoy! If you want to watch me make this on television, click HERE. "HEALTHIFIED"...