1. Steam your chicken to keep all the nutrients in. Once the chicken is 3/4 way done, add the whole carrot, then place the broccoli in last. Great way to use just one steamer and save on time.
2. Next, drain your miracle rice bag into a sifter. Rinse a few times under your faucet. Then let set in a bowl of warm water for 2 min. No need to cook, it’s ready to eat!
3. Go ahead and chop your chicken, broccoli, carrots, and green onion.
4. Heat up a wok or big frying pan. Lather with a teensy bit of olive oil.
5. Scramble your egg. Then remove onto separate plate.
6. Throw your miracle rice on the pan. Fry around a little. Then throw in the veggies, egg, and chicken.
7. Pour some soy sauce on there! But don’t overdo it. Just spritz to taste.
8. Some people like their fried rice a little sweet, so add a pinch stevia or splenda if you like, but I didn’t add any.
9. That’s it! Seriously. EAT.
NUTRITION INFO: Makes 2 servings. 150 calories. 9g fat. 17g carbs. 22g protein. 7g fiber.
Check out my 150 calorie pad thai recipe. If you’re interested in getting some baggies of Miracle Noodles or Miracle rice, you can get em online on their website here. There’s even angel hair and fettucine!
OK, a bunch of you know I love my zero calorie Miracle Noodles and guess what!? They're having a super sale! Woohoo!!! Just got the Miracle Noodle newsletter and they said if you take this survey, you'll get a coupon code for 15% off.
1. Take survey here: https://www.surveymonkey.com/s/M7BLRVX
2. You'll get your secret coupon code at the end
3. Then come back and order noodles here.
Looks like I need to make some more FOOD BITES videos! Enjoy!
- 8 asparagus spears, angle-cut into 2 inch pieces
- Kosher salt and freshly ground black pepper
- 2 packages of Shirataki noodles (you can substitute with 9 oz of regular pasta)
- 1 tablespoon dark sesame oil
Peanut Sauce, recipe follows
- 2/3 cup chopped scallions
- 3 cups shredded purple cabbage
- 3/4 cup roasted peanuts, chopped
- 1/3 cup chopped cilantro
Bring a large pot of water to a boil. Add the broccoli and 2 teaspoons of salt. Cook uncovered about 4 minutes, until crisp-tender. Transfer the broccoli with a slotted spoon to a bowl of ice water.
Bring the pot of water back to a boil and add the asparagus. Cook 3 minutes until crisp-tender. Add to the bowl of ice water. When the vegetables are cool, drain them and pat dry.
Bring a new pot of water to a boil and follow the cooking instructions on your noodle package. Cook just until al dente. Drain well and toss in a bowl with the sesame oil.
Add the peanut dressing, broccoli, and asparagus to the bowl with the noodles. Toss well. This dish will keep well at room temperature for 1 hour.
Spread the cabbage out on a serving platter and top with the noodles.
Garnish with the scallions, peanuts, and cilantro.
This sauce can be prepared several days in advance, which enhances the flavor.
1 cup smooth peanut butter
1/2 cup vegetable broth
2/3 cup tamari or other soy sauce
1/4 cup dark sesame oil
4 teaspoons red wine vinegar
4 teaspoons agave syrup or sugar
4 teaspoons minced ginger
3 minced garlic cloves
1 tablespoon hot sauce
In a food processor or blender, combine all ingredients. Process until smooth.
- 2 pounds of asparagus, trimmed and cut in one inch pieces, remove the "woody part"
- 4-cups of chicken stock
- 1/2-cup Greek yogurt, nonfat or 2% fat
- salt and pepper to taste
- 1 TBS of cayenne pepper
1. Bring a large pot of water to a boil. Add asparagus and cook until tender, 3 to 5 minutes. Remove and drain. Reserve 2 cups cooking liquid from the boil.
2. Dice onions and sautee on high heat until slightly browned.
3. Transfer cooking liquid and asparagus to a food processor and puree until smooth. (If you don't like biting onion, you can puree the sautee too. Otherwise just leave it to stir in by hand later.)
4. Combine asparagus puree with chicken broth in a medium stockpot and heat over medium until warm. Stir in yogurt, salt, pepper, onion, and cayenne. Serve!
Other great ways I like to Cook Asparagus:
I love just boiling it. So fast.
I love steaming it. Keeps all the nutrients in.
I love roasting it in the oven. Slight crunch.
I usually eat Asparagus with a piece of chicken breadt or turkey breast. (Did that tonight, so good!) Then I pour some soy sauce and sriracha all over it. Simple, quick, and CLEAN.
Also, have you ever noticed that after eating asparagus, your urine smells bad? Apparently only 20-40% of us are affected by this. It's a genetic thing.
How do you like to cook your asparagus?
Then top it off with some dried cranberries! I got orange infused ones just for kicks.
You can really add any nut but I love raw almonds. People usually use toasted pecans or candied walnuts.
I had to go to a pronunciation website to figure out how to say "Chevre". Basically you just wanna crumble it on!
Then drizzle on the raspberry vinaigrette! I got this from Smart & Final. I am sure you can find versions of it at your local grocery store. Trader Joes actually has a very nice one too!
TADA! The final result!!! So so good!!!
Please give it a try! It could even be the appetizer you make for your honey this Valentine's day! By the way...what V-day recipes do you wanna see on FOOD Bites? Tell me in the comments! I'll be filming this week.
STEP 1: Chop your cauliflower into quarters. Make sure it's washed and the stem and leaves are all gone. Then put it through a food processor until it looks like rice!
STEP 2: Fill a large sauce pan 3/4 cup full of water and and bring it to a boil.
STEP 3: Take 1/2 cup of the riced cauliflower and place it in a strainer.
STEP 4: Submerge the strainer in the water with the cauliflower and let it sit for 2-3 minutes.
STEP 5: Take the boiled cauliflower out of the pot and place it on a stack of paper towels. Squeeze all the liquid out!
STEP 6: Take 2 bags of Quest Sea Salt Protein Chips and crush them! I actually opened a tiny slit at the top of the bag to let the air out, then I used a bottle to roll all over the chips while it was still in the bag. I don't know about you, but this process was very therapeutic! I did this for about 2 minutes until the chips were a fine powder.
STEP 7: In a mixing bowl, mix 1/4 cup of the processed cauliflower, 1/4 cup of the boiled cauliflower, 1/3 cup of the powdered chips, 1 TBS of Quest multipurpose protein powder, 1 TBS egg whites, and 1/4 tsp salt together until it's very thick.
STEP 8: Place your thick "dough" on a cutting board and flatten it til it's about 1/4" thick. Mine came out a tad thicker!
STEP 9: Cut the dough into 1/4" wide pieces so that they basically look fry-sized!
STEP 10: Heat 1 cup of coconut oil in a frying pan. I heated it on medium heat.
STEP 11: Place your fries in the oil and flip over once one side is golden brown. That'll take about 30 sec.
STEP 12: I patted my down on a stack of paper towels to take out the excess oil. Then I sprinkled with some parmesan cheese! I felt like it was salty enough so I didn't put extra salt on top.
These were sooooo good!!! Super crunchy on the outside yet soft on the inside. Because mine were thick, they resembled tater tots. Well, really long tater tots.
Yippee and quick selfie before I devour this. Don't worry, I shared. Also, I was left over with a bunch of extra cauliflower. I may use it to make unfried "rice, a pizza crust, or more fries later this weekend.
And in case you're curious, here is the back label of the protein powder.
24 g of protein for 100 calories is insane. Also note that I used the "baking protein" so it is pretty much flavorless. Love that they have this. Back in the day I would try to make protein pancakes and breads with vanilla flavored protein and it was always a little off. This powder is meant to act as regular flour. So it's awesome! Can't wait to make more stuff!!
The 8 Week Hot Body Challenge begins on Monday! Be sure to post using the hashtag #8weekhotbody to find new friends! I want you to like each other's posts, to comment, and to SUPPORT EACH OTHER. That's what the Blogilates Community is all about, so please...make the most of it. Beyond the workouts and the meal plan, it's all about that positive environment that will help make this journey super successful.
We're also have a kick off party at 7pm PST in the Hot Body community where you can ask me any questions you want! If you have the meal guide, look for the link on page 5.
Have a lovely start to your weekend guys! I'll see some of you San Diego POPsters tomorrow (Saturday) at 12pm at the La Costa 24 Hour Fitness. Free class even if you don't have a membership. Bring your all. It's gonna be fun!!!
Sorry for being MIA for so long on the blog. Traveling really messes my schedule up and it's hard for me to sit down and type. It is something I am trying to overcome. I was talking about this issue with my friends last night, and I never want to sound like I am complaining, but I do want to honestly share my thoughts with you.
Before there were like a billion different types of social media, my blog was my #1 place to share my thoughts, feelings, and basically anything that was going on in my life. I remember the days when my blog was hosted on Tumblr and it got so popular that Tumblr would crash every time I posted something that drove a ton of traffic. So then, Blogilates moved to Wordpress. I was still blogging about 7x a week - in fact, I would not let myself fall asleep until there was a blog post up!
Now I find myself blogging when I find time, and that really crushes my soul! But the thing is, now that there's Instagram, Facebook, Snapchat, YouTube, Twitter etc...there are SO MANY CHOICES for thought sharing that sometimes I get overwhelmed and find myself not sharing at all. Do you know what I mean? Sigh.
I am going to try my best to blog more, like I used to. Because this blog is my open diary and it is very therapeutic to write to you. And it's nice to write to people who will actually read - unlike on IG where people take a look at the pic, and make a comment asking where I got my dress when it says it in the caption - LOL.
That was a major tangent!
Are you ready to learn how to make the best Cauliflower pizza I have ever tasted IN MY LIFE!!!! The crust does not taste cardboardy or bland at all. In fact, the texture tastes and feels like real bread! I am really excited to share this gluten free, low carb, vegetarian pizza and breadsticks recipe with you!
CAULIFLOWER MARGHERITA PIZZA
Yield: 8 servings
Serving Size: 1 slice
Prep Time: 15 min
Cook Time: 45 min
1 large head cauliflower (about 425 grams, riced)
Pinch of sea salt
1/2 cup mozzarella/parmesan blend shredded cheese
2 tablespoons almond flour
1/2 teaspoon garlic powder
Pinch of sea salt
Nonstick cooking spray
3 tablespoons tomato sauce
4 ounces fresh mozzarella, sliced
1 tomato, sliced thinly (optional)
Basil leaves for garnish
Preheat oven to 400°F. Remove stems from cauliflower and chop florets slightly. Place into a food processor and “rice” until it resembles short-grain rice.
Lay cauliflower on a nonstick baking sheet and sprinkle with salt. Bake for 20 minutes. Let cool slightly and then place in a clean dish towel. Squeeze out all liquid (you’ll only be left with about 1 cup of packed cauliflower rice). Increase oven temperature to 425°F.
Place back into the food processor with the cheese, egg, almond flour, garlic powder and salt and pulse until it resembles dough.
Using your hands, flatten dough onto parchment paper or a silicone baking sheet coated with cooking spray into an 8-inch pizza crust. Bake for 18-20 minutes.
Spread tomato sauce and lay down fresh mozzarella. Return to oven for 5-6 minutes or until cheese melts. Sprinkle with fresh basil, top with tomatoes, and serve.
1/2 cup plus 1/2 cup mozzarella or vegan cheese, shredded
1 tablespoon nutritional yeast
1 teaspoon garlic powder
1/4 teaspoon sea salt
Pinch of pepper
Preheat oven to 400°F.
Remove long stems from cauliflower and chop any large florets. Place in a food processor and pulse to “rice” the cauliflower. You want pieces no larger than short-grain rice. Transfer to a nonstick baking sheet or parchment and roast for 20 minutes. Cool for 10 minutes. Increase oven temperature to 450°F.
Place riced cauliflower into a clean dish towel and squeeze out all liquid (you might get as much as ½ cup!). Transfer to a bowl.
Stir in the egg whites, quinoa, cheese, nutritional yeast, garlic powder, salt and pepper.
Line parchment paper on a baking sheet, and form a rectangle about 8-by-3-inches, and pat down.
Bake for 20-22 minutes, then top with remaining cheese and bake 5 more minutes.
Cut into 8 sticks and serve with marinara sauce.
Nutrition Info:Calories: 111 | Protein: 11.5g | Fat: 4.7 | Net Carbs: 7.7 | Fiber: 4.2
And if you'd like to watch the fun YouTube video I filmed for this recipe, here it is!
Hope you guys enjoyed this! Comment below and let me know what your favorite pizza toppings are! If you love this recipe, I have more amazing clean recipes and a meal plan at the28dayreset.com.