I discovered this recipe from a fellow blogger a healthylivinghowto.com, and have been a bit obsessed with it ever since! I made a few tweaks and wanted to share!
My favorite meal of the day is, and always has been, breakfast. No matter how early I have to wake up in the morning, I always leave extra time to sit down and enjoy a meal in the morning. Growing up on a Standard American Diet (SAD), I would wake up feigning immediately for sugar cereal, if I recall correctly my favorite was Cinnamon Toast Crunch. Really healthy and blood sugar regulating way to start the day, right???
Once I became more educated about nutrition and simply more in touch with how foods effected how my body feels, I shifted to a "healthy" breakfast, which consisted of a giant bowl of oatmeal. Granted, this was a big step from the refined, chemically derived bowl of white flour and sugar, but it still felt like a sugar bomb in my stomach and left me on the rollercoaster of blood-sugar dips and spikes where I would crave starch and sugar throughout the day. This, in turn, effected my energy levels.
Now that I eat in a way focused on whole, nutrient dense foods, and lots of vegetables, my standard breakfast is generally pastured eggs, veggies, sauerkraut, and sometimes I'll throw some leftover ground meat or nitrite/nitrate free bacon in. But I admit, sometimes I miss a sweeter, more grain-based start to the day, which is why I was so excited to find this recipe!
Cauliflower is one of those amazing foods that has a fairly neutral taste, and you can make it into so many different things, both sweet and savory. It is in the cruciferous family of vegetable, and is extremely high in Vitamins C and K. Cauliflower has been linked in numerous studies to provide outstanding cancer prevention benefits, particularly within the bodies' detox, antioxidant, and anti-inflammatory systems. It has also been linked with cardiovascular and digestive support.
So, in conclusion, its a fantastic vegetable to include in your diet on a regular basis! See recipe below, and enjoy!
1 cup "riced" cauliflower (see instructions below)
1/3 cup organic, whole coconut milk (if you don't have this you can use raw or organic whole milk, or almond milk)
2/3 cup filtered water (or less, depending on desired consistency)
2 large organic egs
1 tbsp ground flax seeds
Cinnamon to taste
Sea salt to taste
Other optional spices: cardamom, ginger, orange zest, vanilla...be creative!
Choice of optional sweeteners: powdered stevia, grade b maple syrup, raw honey
Choice of toppings: berries, nuts, fresh fruit, shredded unsweetened coconut
First of all, this is how you make cauliflower into a rice-like consistency: I use my Vitamix, but you can use also a hand grater or food processor. Cut off the stems (unless using a vitamix, and then use the whole thing), and break into pieces. Mix with just a bit of water and process or grate until chunky/rice-like.
In a saucepan, add riced cauliflower, coconut milk, and a bit of water (if desired). Over medium heat, cook until cauliflower is tender, anywhere from 5-10 minutes. Add whisked eggs, flax, cinnamon and other spices. Also, at this point you can add sweetener to taste, then simply serve in a bowl with desired toppings!
Rachel Fiske, NE and Certified Personal Trainer