Toasted "Couscous" with Pine Nuts + Raisins

 

Before I get into this delicious, easy and fast Paleo & Whole 30 & AIP-adaptable side dish…let’s chat about what I’ve been up to lately!

 

I have so many ideas swirling through my head for blog content that would provide such value to expecting and new moms, and I want to get it out there! But the irony is being a stay-at-home mom leaves me almost zero time to get any of it done! So I took the advice of many women and hired a nanny just 6 hours a week to start.

 

It’s already made a big difference in my happiness, peace and productivity. I look forward to the two morning a week when I leave the house to go work and run errands baby-free. And Grace doesn’t even notice when I leave – she loves her nanny so much! 

 

This was such a necessary step in our relationship as mother and daughter. It provides us independence from one another so we can continue to pursue our daily interests and explorations. It’s wonderful for her to connect with another woman so quickly, and I’m much calmer knowing I have someone to help me during the long weeks.

 

My husband is gone almost 60 hours a week AND works when he gets home, so I was getting worn down fast trying to juggle the blog, Beautycounter and baby (and a baby who wakes up at least 2x a night to feed). 3 B’s I’m super passionate about and there weren’t enough hours in the day for all of them.Obviously the human B gets all my attention first!

 

Now onto this tasty Lebanese-inspired easy side dish! I’ve been loving pan-toasting or roasting my cauliflower rice lately because it doesn’t steam cook and get mushy but instead keeps it’s firmer bite. Turning it into couscous is a a no-brainer!

 

This is necessary if I’m going to call a dish couscous because a true Middle Eastern cous dish is not a mushfest. This “rice” dish is flavored with toasted pinenuts, raisins, parsley, mint and lemon + so addicting. It’s so easy to make it could easily become a frequent go-to for your family.

 

I ALWAYS keep an abundance of fresh herbs in my fridge. Just wash and dry them well and wrap them in paper towels in a sealed bag, and they will last a couple weeks for sure. I have fresh vibrant parsley that is almost 3 weeks old in my fridge using this storage method! Fresh herbs are incredibly dense in minerals, provide bright flavors to your finished dishes and are plain old beautiful to look at!

 

Wondering what you should serve this with? What about my AIP Beef Shawarma or my Crispy Lebanese Chicken?

This grain-free couscous will get cure your craving for Mediterranean fare!

Toasted Cauliflower Cous Cous with Pine Nuts & Raisins

 

 

1 review

Toasted Cauliflower Cous Cous with Pine Nuts & Raisins

Preparation 00:07 2017-11-19T00:07:00+00:00 Cook Time 00:12 2017-11-19T00:12:00+00:00 Serves 4     adjust servings

Fragrant Middle Eastern-inspired low carb cauliflower cous cous side dish! Serve with my Beef Shawarma or Crispy Lebanese Chicken linked in the blog post.

Ingredients

  • 1 tbsp olive oil
  • 1 cup finely diced white onion
  • 2 tbsp pine nuts
  • 12 oz Trader Joe’s frozen organic cauliflower rice
  • 1/4 cup raisins
  • 2 tbsp finely chopped fresh parsley and mint leaves
  • 1 tbsp lemon juice
  • 1/4 tsp sea salt

Instructions

  1. Heat olive oil over medium heat in a large stainless steel skillet. Add white onion and a pinch of sea salt and sautee for 3 to 4 minutes until browned. Add pine nuts and toast for 1 minute until fragrant.
  2. Add cauliflower rice with another pinch of sea salt to the pan and cook, stirring continuously, for 5 to 6 minutes until the cauliflower is crisp tender. No mushy cauliflower rice! Continuously stirring the rice releases the steam so your cauliflower rice toasts rather than steams in the skillet.
  3. Remove skillet from heat and stir in the raisins, herbs, and lemon juice. Taste and add more lemon juice and sea salt, if desired.

Recipe Notes

I prefer to use jumbo raisins because they are more plump and juicy. You may use 3 cups of homemade riced cauliflower in place of the Trader Joe's rice. For AIP, omit pine nuts and replace with equal amount chopped dried apricots.

 

1-minute Coconut Cauliflower Rice (Paleo,AIP,Whole30,Vegan)

 

coconut cauliflower rice

Okay world record here for fastest Instant Pot recipes in the history of mankind.

 

Not quite sure how cavemen survived without pressure cookers. Apparently their children didn’t have 4 different after-school activities nor were they balancing 3 part-time jobs. Isn’t it wild what we take on today as adults?

 

“The Hustle” is glamorized to the nth degree. You ain’t hustlin’? You ain’t a true Millenial. How about everyone just calms the hell down for a second? Breathe. Purposefully breathe for just one second a day. Stop and make an intentional deep breath. I do this frequently throughout my day. Baby crying? Breathe. Dog barking? Breathe. Traffic a-hole-ness? Breathe. There’s really only 1 thing we absolutely 100% need to live and that is breath. (Okay and water, but you can live about a week without that.)

 

Even though I make room for as much breathing and relaxation as I can throughout the day, I still don’t want to be in the kitchen forever and ever. Even though I blog from home = in the kitchen forever and ever. But when I’m cooking for myself and the hub, I really don’t want to spend longer than 10 minutes of hands-on time, which is why I use the Instant Pot for almost all our cooked meals these days!

 

One major AIP staple in our household in cauliflower rice because it cooks up so easily. But sometimes it gets a little too watery cooking it on the stovetop which is a big bummer. I have found a way to cook cauliflower rice, completely hands-off, without ever screwing it up! And it cooks in 1 MINUTE! Amazingness. 

 

In case you missed it, The Paleo AIP Instant Pot Cookbook released this past week & it’s blowing up Instagram!

People are loving it! So if you want some more breathing time, get on the Instant Pot train and never look back. I’ll be your conductor since from here on out I’ll only be posting Instant Pot recipes (haha, kidding, sort of, maybe not, can you blame me?)

  • 141 Paleo & AIP Instant Pot recipes
  • 37 Paleo bloggers = tons of recipe variety
  • 9 recipe chapters
  • Instant Pot tips & tricks
  • All your gut-healing, soul-loving, comfort food favorites in one place!

 

 

Serve this 1-minute side dish with any curry, stew, skillet, or saute!

 

1 review

1-minute Coconut Cauliflower Rice

Preparation 00:02 2017-11-19T00:02:00+00:00 Cook Time 00:01 2017-11-19T00:01:00+00:00 Serves 2 to 4     adjust servings

Ingredients

Instructions

  1. Stir the riced cauliflower, coconut milk and sea salt together in the Instant Pot insert until combined.
  2. Seal the lid and set the manual cook time to 1 minute. When the timer elapses, immediately release the pressure and remove the lid. There should only be a very small amount of liquid remaining and the large majority of the liquid should have been absorbed by the cauliflower rice.
  3. Sprinkle the arrowroot starch on top of the cauliflower rice and stir until thickened. There should not be any liquid remaining in the pot at this point. Immediately transfer to a serving dish and serve warm.

 

 

Roasted Butternut, Pomegranate & Arugula Salad (Paleo, AIP, Whole30, Vegan)

Well the holidays are coming to a close. It’s always a weird feeling when your year comes to an end. The reflection that takes place is generally motivating or a bit depressing. At the end of 2012, I said I had the worst year of my life. Both my grandmothers passed away within two weeks of each other, my gut health was in really poor shape and I was in pain every day, I had recently quit my job in advertising and decided to go back for my master’s degree in occupational therapy – something I never could have predicted. I also had a lot of positive events that year: my husband, then boyfriend, and I moved in together, and I maintained a 4.0 for all my prerequisite courses that I was taking full time while working part time two jobs while still balancing a social life. 

This year I thought was a second runner up for worst year ever but really it was just a year of hurdles, challenges, changes, and really positive events. We lived in 4 different cities (which meant finding housing in 4 different cities and packing and unpacking 8 different times), I completed all my clinical rotations, graduated from my master’s program, wrote a cookbook,  restored my fertility, celebrated my one-year wedding anniversary – all while battling the worst Hashimoto’s flare I could have ever imagined. I unfortunately discovered what chronic depression is (prior to that, I only knew anxiety), my body changed in ways that weren’t always pleasant or encouraging, and I was scared I would never feel like myself again. Hashimoto’s can be a very debilitating disease that is often brushed off by physicians who think you can take a pill and every symptom magically disappears.

That’s not how it is for many people. Many people across the world struggle every day with depression, fatigue, weight gain, painfully slow digestion, and infertility as a result of this disease despite taking that magic pill. I had flared 3 to 4 times since being diagnosed at age 19, but nothing held a candle to this one. I flared because I didn’t listen to my body and my intuition. I listened to someone else and I took Nature-Throid which is a thyroid hormone replacement derived from pig thyroid. I knew I didn’t do well with Armour (a similar medication) 7 years ago but wanted to give it another shot on my quest for fertility. Within 3 weeks my thyroid levels had gone from a very stable level to some of the highest my doctors had ever seen. It took 8 months for my thyroid and adrenal function to recover from that veritable hell. So what did I learn this year?

 

  • Always listen to your gut. “You know your body best” is not devoid advice. By listening to my body in the past, I eliminated nightshades before I even discovered the AIP, I broke off relationships with doctors that were only harming and not helping, and I refused many courses of antibiotics that would have no doubt made healing my leaky gut much more difficult. 

  • I can handle a lot more than I thought I could. I don’t know many people who could work full time in a high stress environment while developing over 175 recipes for The Healing Kitchen, while struggling with a severe Hashimoto’s flare and subsequent depression, fatigue, and rapid weight gain, while dealing with the stress of moving 4 times. I’m going to pat myself on the back for that one because most people I know would absolutely crumble and give up. I didn’t give up on anything this year, including myself. 

  • It’s okay to rely on others. I had to rely on my husband, friends, and family more than I typically like to this year. It made me feel very vulnerable at times, and I didn’t like how people felt sorry for me. I’m not one that responds well to empathy, but I actually begged for it many times this year. I just needed, not wanted, but needed my loved ones to understand the hell my body and mind was going through. I don’t know if they ever will truly get it (probably not) but I’m glad I didn’t hide it for once. Pride has it’s place, but it can get in the way of receiving the support you need during tough times. 

  • Toxic people don’t deserve an ounce of energy. I had to deal with several women in my life this year (thankfully not family or close friends) that were absolutely, 100% negative toxicity for my ethos. Others begged me to confront them and stand up for myself and that is probably something I would have done in the past. But with these particular people, I realized it would be a fruitless effort. You can’t change others. They have to come to that on their own. When someone isn’t being a good person, you can sure as heck bet they have their own internal battles and demons they have yet to conquer. It’s not my job to help people realize when they aren’t being good to others. The universe will show them. I think with these particular women it already has even if they have yet to accept that. It will happen. But I no longer will make it my mission to help others “see” their effect on the world. I can only control how my actions and words affect others in a positive manner. Exiting the “mommy” rule I so easily take on has greatly increased my satisfaction with my relationships and let me let myself off the hook with the negative people I encounter. 

 

I encourage you all to take time to reflect on your year. What went well? What didn’t? Is there anything you wish you could change, or do you find value in it all – even the crappy stuff? 

OMG THIS SALAD. All the veggies, all the crunch & texture & all the colors!

Roasted Butternut, Pomegranate, and Arugula Salad

Preparation 00:10 2017-11-19T00:10:00+00:00 Cook Time 00:25 2017-11-19T00:25:00+00:00 Serves 4 to 6     adjust servings
butternut pomegranate salad

Ingredients

  • 12 oz butternut squash, cut into 1/2-inch cubes
  • 1 tablespoon melted coconut oil
  • 1/2 teaspoon onion powder, divided
  • 1 tablespoon olive oil
  • 1/2 cup diced shallot
  • 10 oz cauliflower florets, riced*
  • 1/4 teaspoon cinnamon
  • 6 oz arugula
  • 5 oz pomegranate seeds
  • 1/3 cup cranberries**

Vinaigrette

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced chives
  • 1/2 teaspoon sea salt
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 425 degrees. Line a small baking sheet with parchment paper.Toss butternut squash with coconut oil and ¼ teaspoon onion powder and place on baking sheet. Roast for 20 to 25 minutes until the squash is tender with golden brown edges. Set aside.
  2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
    Sautee the shallots in the skillet for 3 minutes until fragrant.
  3. Add the riced cauliflower and cinnamon to the skillet and toss until combined with the shallots. Cook for 3 more minutes until the cauliflower is tender.
  4. Using tongs, toss the arugula with the vegetables in the skillet. Add the vinaigrette to the skillet and continuously toss the arugula with the tongs for several minutes until it is wilted and tender.
  5. Remove the skillet from the heat and gently mix in the pomegranate, cranberries, and roasted butternut squash. Taste and add additional salt if desired.
  6. Serve warm or place in the refrigerator for a few hours and serve cold.

Recipe Notes

*Rice cauliflower florets by placing them in a blender or food processor and pulsing until very, very finely chopped to the size of small rice grains. I find when using a Vitamix, it is easiest to use the tamper to help break up the cauliflower for even chopping.
**Try to source cranberries that are either sundried or dried and sweetened with apple juice rather than cane sugar. You may also use dried currants, dried blueberries, or even raisins instead.